Easy Chocolate Cake Recipe

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Easy Chocolate Cake Recipe
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Okay, so, buckle up, buttercups, because I’m about to share THE easiest, most ridiculously-good Easy Chocolate Cake Recipe you’ll ever find. Seriously, this cake is my go-to when I need a chocolate fix, which, let’s be real, is like, every other Tuesday. And don’t even get me started on how perfect it is for potlucks or, you know, just hiding in the pantry and eating with a fork straight from the pan (don’t judge!).

My husband, bless his heart, pretends he doesn’t have a sweet tooth, but the second I pull this cake out of the oven, he’s all over it. One time, I made it for his birthday, and the man ate half the cake before dinner. HALF! The kids are just as bad. It’s become a Sunday night tradition at our place. Movie night, PJs, and a big ol’ slice of this chocolatey goodness. I’m telling you, it’s a winner.

Why You’ll Love This Easy Chocolate Cake Recipe

  • It’s so easy, a toddler could almost make it. (Okay, maybe not. But it’s close!)
  • It’s fudgy, moist, and chocolatey – basically everything you want in a chocolate cake.
  • You probably already have most of the ingredients in your pantry, which means less time shopping and more time eating.
  • It’s the perfect excuse to eat cake for breakfast (don’t tell anyone I said that).
  • It’s seriously fool-proof. I’ve messed it up a million times (forgot the sugar ONCE… yep) and it’s still edible!

How to Make It

Alright, so first things first, preheat your oven. Like, actually do it now. I always forget and then I’m standing there tapping my foot waiting. Now, grab a big bowl – bigger than you think you need. Trust me, less mess later. Throw in your flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk it all together like you mean it. You want to make sure there aren’t any cocoa powder clumps lurking.

Next, in goes the wet stuff! Add your milk, oil, vanilla extract, and boiling water. Now, here’s the tricky part. The boiling water seems weird, right? But don’t skip it! It helps “bloom” the cocoa powder and makes the cake extra chocolatey. Mix everything until it’s just combined. Don’t overmix! Overmixing = tough cake, and nobody wants that. It’s okay if there are a few lumps.

Pour the batter into a greased and floured cake pan. I usually use a round one, but a square one works just fine too. Just adjust the baking time if you’re using a different size pan. Pop that baby into the oven and bake until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it.

Let the cake cool in the pan for a bit before inverting it onto a wire rack to cool completely. And that’s it! You can dust it with powdered sugar, frost it, or just eat it plain. I’m not judging either way.

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Ingredient Notes

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  • Flour: All-purpose is fine, but I’ve used gluten-free blends before and it works pretty well. Just don’t use cake flour unless you want a super delicate cake.
  • Sugar: Regular granulated sugar is what I usually use, but brown sugar adds a nice caramel-y thing.
  • Cocoa Powder: Unsweetened cocoa powder is the key here. Don’t accidentally grab the hot chocolate mix!
  • Baking Soda & Baking Powder: Don’t skip either of these! They’re what make the cake rise. I once used expired baking soda and the cake was flat as a pancake.
  • Milk: Any kind of milk works. I’ve used dairy, almond, soy… they all do the trick.
  • Oil: Vegetable oil is my go-to, but canola oil or even melted coconut oil work too. Just make sure it’s not too flavorful.
  • Vanilla Extract: Don’t skimp on the vanilla! It adds so much flavor. I use the real stuff, but imitation is fine too.
  • Boiling Water: This is the secret ingredient! It helps bloom the cocoa powder and makes the cake extra moist. Don’t be scared!

Recipe Steps:

  1. Preheat oven to specified temperature.
  2. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add milk, oil, and vanilla extract; mix until combined.
  4. Stir in boiling water until batter is smooth.
  5. Pour batter into greased and floured cake pan.
  6. Bake until a toothpick comes out clean.
  7. Cool in pan before inverting onto a wire rack to cool completely.

What to Serve It With

Okay, so this cake is amazing on its own, but here are some ideas if you’re feeling fancy:

  • A big scoop of vanilla ice cream
  • A drizzle of chocolate syrup
  • Fresh berries
  • Whipped cream (or Cool Whip, no judgement!)
  • A dusting of powdered sugar
  • A glass of cold milk (duh!)

Tips & Mistakes

  • Don’t overmix the batter! This is the biggest mistake people make. Just mix until everything is combined.
  • Grease and flour your pan well! Otherwise, the cake will stick. I use a baking spray that has flour in it, it’s a lifesaver.
  • Use a toothpick to check for doneness. Insert it into the center of the cake. If it comes out clean, or with just a few moist crumbs clinging to it, the cake is done.
  • Let the cake cool completely before frosting. Otherwise, the frosting will melt.
  • Don’t be afraid to experiment! Add chocolate chips, nuts, or even a swirl of peanut butter to the batter.

Storage Tips

So, if you actually manage to have leftovers (highly unlikely!), you can store them in an airtight container at room temperature for a couple of days. Or, you can wrap them tightly in plastic wrap and store them in the fridge for up to a week. And yes, you can totally eat it cold straight from the fridge. It’s actually kind of amazing. And eating it cold for breakfast? Don’t even pretend you haven’t done it. We’re all friends here.

Variations and Substitutions

  • Gluten-free: Use a gluten-free flour blend. I’ve had good luck with Bob’s Red Mill.
  • Vegan: Use almond milk or soy milk, and substitute the oil for applesauce or mashed banana.
  • Chocolate chips: Throw in a cup of chocolate chips to the batter. Milk chocolate, dark chocolate, whatever floats your boat.
  • Nuts: Add chopped walnuts, pecans, or almonds to the batter.
  • Frosting: Use your favorite frosting recipe. Chocolate, vanilla, cream cheese… they all work! I honestly sometimes just smear Nutella on it because, well, Nutella.
  • No oil? I’ve used melted butter in a pinch. It’s richer, so be prepared!
  • Out of vanilla? A little splash of bourbon works wonders! (Shhh… don’t tell the kids).

Frequently Asked Questions

I can’t have gluten… will this still work?
Totally. Just grab a good gluten-free flour blend. I like the ones that already have xanthan gum in them. Makes life easier.
Do I have to grease and flour the pan? What if I skip it?
You *could* skip it… but you’ll probably regret it. Unless you like scraping cake out of a pan. Trust me, it’s worth the extra minute.
Can I use a different size pan?
Yep! Just adjust the baking time. A smaller pan will take longer, a bigger pan will take less time. Keep an eye on it!
How long does this cake last?
If it lasts longer than two days in your house, you have more self-control than I do. Seriously though, a few days at room temp or a week in the fridge.
What if I skip the boiling water?
It’ll still be cake, but it won’t be *as* chocolatey. The boiling water really helps to bloom the cocoa powder, so I wouldn’t skip it if you can avoid it.

Easy Chocolate Cake Recipe

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Easy Chocolate Cake Recipe

Easy Chocolate Cake Recipe

This easy chocolate cake recipe is perfect for a quick dessert or a delightful treat. It is rich, moist, and simple to make, making it the ideal choice for any chocolate lover!
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.75 cups all-purpose flour sifted for a finer texture
  • 1.5 cups granulated sugar white sugar
  • 0.75 cup unsweetened cocoa powder preferably Dutch-processed
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 large eggs room temperature
  • 1 cup whole milk can substitute with buttermilk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract pure extract for best flavor
  • 1 cup boiling water must be hot

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  • In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
  • Stir in boiling water (batter will be thin). Pour the batter evenly into the prepared pans.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then remove from the pans to cool completely on a wire rack.

Notes

This chocolate cake is perfect on its own, or you can frost it with a rich chocolate ganache or buttercream icing for added indulgence. Enjoy!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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