Easy Chocolate Cake Recipe
If you’re looking for the ultimate treat that delivers big on flavor but is effortless to pull off, this Easy Chocolate Cake is about to become your new best friend. Imagine a cake with a rich, deep cocoa flavor, an unbelievably moist crumb, and a texture so tender it practically melts in your mouth. It’s the ideal dessert for everything from birthday parties to afternoon cravings. The best part? It’s all made in less than an hour with everyday pantry staples, so you can whip it up whenever the mood strikes.
Ingredients You’ll Need
Simplicity meets decadence in this Easy Chocolate Cake recipe. Every ingredient here has a special purpose, contributing to the luscious texture, cupcake-shop aroma, and deep chocolate flavor that’ll have you sneaking “just one more” slice. Let’s see what makes each component essential.
- All-purpose flour: Provides the perfect crumb and structure for the cake; it holds everything together beautifully.
- Unsweetened cocoa powder: The powerhouse of chocolate flavor; use your favorite high-quality cocoa for the richest taste.
- Baking powder: Ensures your cake rises tall and fluffy, creating those dreamy cake layers.
- Baking soda: Works alongside the baking powder to elevate the texture and keep everything light.
- Salt: Just half a teaspoon packs a punch, syncing all the flavors and cutting the sweetness.
- Granulated sugar: Sweetens and tenderizes, resulting in a perfectly balanced bite every time.
- Large eggs: These bind the batter and add richness, creating that classic cake texture.
- Whole milk: Brings needed moisture and a gentle creaminess to each slice.
- Vegetable oil: Keeps your Easy Chocolate Cake irresistibly moist even days after baking.
- Vanilla extract: Adds an aromatic sweetness that works beautifully with the deep cocoa.
- Boiling water: Unlocks the full richness of the cocoa powder, making your cake extra chocolaty and smooth.
How to Make Easy Chocolate Cake
Step 1: Prep Your Pans and Oven
Start by setting your oven to 350°F (175°C) so it’s hot and ready to go. While it preheats, either butter and flour two 9-inch round pans or line them neatly with parchment paper. Taking the time to prepare your pans not only ensures an easy release later but also makes for a beautiful, smooth cake finish.
Step 2: Sift and Mix the Dry Ingredients
Grab a large mixing bowl and sift in the flour, cocoa powder, baking powder, baking soda, and salt. Sifting is the secret to a soft crumb and smooth batter—it helps eliminate lumps and aerates the mixture, creating a lighter cake. Stir in the granulated sugar next, making sure everything is well combined and even.
Step 3: Incorporate the Wet Ingredients
Now, add in the eggs, whole milk, vegetable oil, and vanilla extract right into your bowl of dry ingredients. Use a whisk or a sturdy spatula to mix until the batter is almost, but not entirely, smooth. Don’t worry if it looks a bit thick at this stage—the magic comes next.
Step 4: Add the Boiling Water
Carefully pour the cup of boiling water into your batter. This may seem unusual, but it’s the game-changer for this Easy Chocolate Cake. The batter will become thin, but that’s exactly what makes this cake so moist and gives it that fabulous, melt-in-your-mouth quality.
Step 5: Bake
Pour your glossy, chocolatey batter evenly between the two prepared pans. Pop them into the oven and bake for 30 to 35 minutes. The aroma is going to be irresistible! Your cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 6: Cool and Frost
Let the cakes cool in their pans for about 10 minutes—this allows them to set up slightly, making them easier to handle. Then, invert each cake onto a wire rack to cool completely. Once cooled, frost with your favorite chocolate ganache, classic buttercream, or even a cloud of cream cheese frosting if you’re feeling adventurous.
How to Serve Easy Chocolate Cake
Garnishes
Sprucing up your Easy Chocolate Cake can be as simple or as luscious as you like! Dust the top with a little extra cocoa powder or confectioners’ sugar for an elegant touch, or shower on some shaved chocolate or chocolate curls if you’re serving for a special occasion. A handful of fresh berries or a few sprigs of mint bring a pop of color and a burst of fresh flavor that balances out the richness.
Side Dishes
A big scoop of vanilla ice cream melting alongside a warm slice is unbeatable, but don’t forget a generous swirl of whipped cream or a scoop of fruity sorbet for contrast. For a cozy winter treat, serve each slice with a mug of hot chocolate or rich coffee to double down on those chocolatey vibes.
Creative Ways to Present
This cake is a chameleon: turn it into a layer cake dripping with ganache for celebrations, a sheet cake with sprinkles for casual gatherings, or cut it into cubes and layer into a lively trifle with whipped cream and berries. No matter how you slice it, Easy Chocolate Cake steals the spotlight.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or place slices in an airtight container. Stored at room temperature, your Easy Chocolate Cake will stay perfectly moist and delicious for up to three days—ideal for easy snacking!
Freezing
To freeze, simply wrap the completely cooled cake layers separately in a double layer of plastic wrap and a layer of aluminum foil. They’ll keep beautifully in the freezer for up to two months. When you’re ready, thaw overnight in the fridge and frost as desired.
Reheating
If you love a slightly warm slice, just pop your cake (unfrosted, or even lightly frosted) in the microwave for ten seconds at a time until it’s gently warmed through. The chocolatey aroma and melty texture make it just as good as fresh from the oven.
FAQs
Can I make Easy Chocolate Cake without eggs?
Absolutely! You can swap each egg for 1/4 cup of unsweetened applesauce or use a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) for a wonderful egg-free version that still has a tender crumb.
What type Dessert
Unsweetened natural cocoa powder works perfectly in this Easy Chocolate Cake, but you can use Dutch-processed for a deeper, darker color and even richer flavor. Just make sure it’s unsweetened for the best results.
Can I make this cake as cupcakes?
You sure can! Simply divide the batter among lined muffin tins, filling each about two-thirds full. Bake at the same temperature for 18–22 minutes, or until a toothpick comes out clean.
Is it okay to use non-dairy milk?
Yes! You can replace the whole milk with your favorite non-dairy alternative, such as almond milk, oat milk, or soy milk. The cake will still be wonderfully moist and delicious.
Why is boiling water added to the batter?
Adding boiling water “blooms” the cocoa powder, unlocking its fullest flavor. It also creates a thin batter, resulting in an incredibly moist, tender, and rich Easy Chocolate Cake that’s simply irresistible.
Final Thoughts
Whether you’re an experienced baker or just getting started, I can’t recommend this Easy Chocolate Cake enough. It’s reliable, fuss-free, and downright delicious every single time. Gather your ingredients and treat yourself and your loved ones to the pure joy of a homemade chocolate cake—there’s nothing quite like it!
Print
Easy Chocolate Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of this Easy Chocolate Cake. A simple yet decadent dessert that’s perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Additional:
- 1 cup boiling water
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients: Sift together flour, cocoa, baking powder, baking soda, and salt. Add sugar.
- Combine wet ingredients: Mix in eggs, milk, oil, and vanilla until smooth.
- Add boiling water: Carefully incorporate boiling water into the batter.
- Bake: Divide batter into pans and bake for 30–35 minutes.
- Cool and frost: Cool cakes before frosting as desired.
Notes
- This cake complements well with chocolate ganache, buttercream, or cream cheese frosting.
- Can be made as a sheet cake in a 9×13-inch pan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
