This Easy Chocolate Cake is rich, moist, and made with simple ingredients you probably already have in your pantry. Perfect for birthdays, celebrations, or satisfying a sudden chocolate craving, this one-bowl recipe is foolproof and incredibly delicious.
Why You’ll Love This Recipe
- Simple to make with minimal cleanup.
- Super moist and full of rich chocolate flavor.
- Versatile enough to pair with any frosting or topping.
- Requires basic pantry staples—no fancy ingredients needed.
- Perfect for both beginners and seasoned bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Boiling water
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Gradually stir in the boiling water. The batter will be thin—this is normal!
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost and decorate as desired, then slice and serve.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 50 minutes
Variations
- Layer Cake: Add a layer of your favorite frosting or jam between the two cakes.
- Cupcakes: Pour the batter into cupcake liners and bake for 18–22 minutes.
- Gluten-Free: Use a 1:1 gluten-free baking flour instead of all-purpose flour.
- Dairy-Free: Substitute plant-based milk and use a vegan frosting.
- Chocolate Chips: Fold in ½ cup of chocolate chips for extra chocolatey goodness.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
- Reheating: Individual slices can be microwaved for 10–15 seconds for a warm treat.
FAQs
Can I make this cake without eggs?
Yes, replace each egg with ¼ cup of unsweetened applesauce or a flaxseed egg substitute.
What kind of cocoa powder should I use?
Use unsweetened cocoa powder for the best flavor. Dutch-process cocoa will work but will produce a slightly different taste.
Why is the batter so thin?
The boiling water makes the batter thin, which helps create a moist and tender crumb.
Can I use this recipe for a sheet cake?
Yes, pour the batter into a 9×13-inch pan and bake for 35–40 minutes.
How can I make this cake extra moist?
Don’t overmix the batter, and make sure not to overbake the cake.
Can I use butter instead of oil?
Yes, melted butter can be used in place of oil for a slightly richer flavor.
What frosting pairs best with this cake?
Classic chocolate buttercream, cream cheese frosting, or a simple ganache are all great choices.
How do I prevent the cake from sticking to the pans?
Grease and flour the pans or line them with parchment paper for easy removal.
Can I add coffee to the recipe?
Yes, replace the boiling water with hot brewed coffee for enhanced chocolate flavor.
Is this recipe suitable for layering and decorating?
Absolutely! The cake is sturdy enough for layers and holds up well to frosting and decorations.
Conclusion
This Easy Chocolate Cake is a timeless dessert that’s always a hit. With its rich flavor and tender texture, it’s perfect for any occasion. Whether you dress it up with frosting or enjoy it plain, this cake is sure to become a favorite in your recipe collection.
Print
Easy Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and fluffy chocolate cake is quick to make and perfect for any occasion. Pair it with your favorite frosting for a decadent treat!
Ingredients
For the Cake:
- 1 3/4 cups (220 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (65 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk or buttermilk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
For the Frosting (Optional):
- 1/2 cup (115 g) unsalted butter, softened
- 2 2/3 cups (330 g) powdered sugar
- 1/2 cup (45 g) cocoa powder
- 1/3 cup (80 ml) milk (adjust for consistency)
- 1 tsp vanilla extract
Instructions
Make the Cake:
- Preheat the Oven:
- Preheat your 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 bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients:
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with a hand or stand mixer until well combined.
- Incorporate Boiling Water:
- Reduce the speed to low and slowly add the boiling water to the batter. Mix until smooth (the batter will be thin).
- Bake:
- Pour the batter evenly into the prepared pan(s). Bake for 30-35 minutes (for round pans) or 35-40 minutes (for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
- Cool:
- Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting (Optional):
- Prepare the Frosting:
- Beat the softened butter with a hand mixer until creamy. Add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth, adding more milk as needed for desired consistency.
- Frost the Cake:
- Spread the frosting evenly over the cooled cake. Decorate as desired and serve.
Notes
- For extra moisture, add 1/4 cup of sour cream to the batter.
- Use high-quality cocoa powder for the best chocolate flavor.
- The cake can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.