Introduction
This Easy Chocolate Cake is rich, moist, and incredibly simple to make—no mixer required! Whether you’re a beginner baker or just short on time, this one-bowl wonder delivers a decadent dessert perfect for birthdays, celebrations, or satisfying your chocolate cravings any day of the week.
Ingredients
Dry Ingredients:
- 1¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
Wet Ingredients:
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water or hot coffee (for deeper flavor)
Instructions
- Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan. - Mix Dry Ingredients:
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. - Add Wet Ingredients:
Add eggs, milk, oil, and vanilla. Beat with a whisk or spoon until well combined and smooth. - Add Hot Water/Coffee:
Carefully stir in the hot water or coffee. The batter will be thin—this is normal. - Bake:
Pour the batter evenly into prepared pan(s).- For round pans: Bake for 30–35 minutes
- For 9×13 pan: Bake for 35–40 minutes
Check with a toothpick—if it comes out clean or with a few crumbs, it’s done.
- Cool & Frost:
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Description
This cake is chocolatey, moist, and light with a tender crumb. It’s versatile enough for layering with buttercream, topping with ganache, or simply dusting with powdered sugar. Made with pantry staples, it’s a go-to for quick, delicious results.
Tips
- Use hot coffee instead of water to intensify the chocolate flavor.
- Don’t overmix the batter—stir until just combined.
- Chill the cake before frosting for a smoother finish.
- Use parchment paper in pans for easy release.
Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan Option: Replace eggs with flax eggs, and use plant-based milk and oil.
- Cupcakes: Fill liners 2/3 full and bake for 18–20 minutes.
- Add-Ins: Fold in chocolate chips, chopped nuts, or raspberries for extra texture.
Correction
If the cake is too dry, try reducing bake time slightly or replacing some oil with sour cream or yogurt. If it sinks in the middle, ensure your baking soda/powder is fresh and don’t open the oven door early.
Enjoy
Serve with a scoop of vanilla ice cream, a drizzle of chocolate syrup, or a cold glass of milk. Whether shared at a party or enjoyed in cozy solitude, this chocolate cake never fails to impress!