There’s nothing quite as comforting or universally adored as an Easy Chocolate Cake. This recipe strikes the perfect balance between decadence and simplicity, delivering a moist, rich crumb every time without any fuss. Whether you’re baking for a celebration, a potluck, or just to satisfy a weeknight craving, this cake’s deep cocoa flavor and tender texture make it the kind of treat you’ll want to share with friends—and sneak a big slice for yourself. The best part? You probably already have everything you need in your pantry, so you can whip it up at a moment’s notice.
Ingredients You’ll Need
One of the things I love most about this Easy Chocolate Cake is how approachable the ingredient list is. Each item plays a key role in building that signature flavor and crave-worthy melt-in-your-mouth texture. Here’s what you’ll need, with a few handy tips along the way:
- All-purpose flour: The sturdy backbone that gives your cake structure without making it dense.
- Granulated sugar: Sweetens the cake and keeps it moist, balancing the bittersweet cocoa beautifully.
- Unsweetened cocoa powder: Deep, rich chocolate flavor—use the best quality you can find for incredible results.
- Baking powder: Helps the cake rise for that gorgeous, fluffy crumb.
- Baking soda: Works alongside the baking powder to ensure a moist, tender, and airy texture.
- Salt: Enhances every other flavor and stops the cake from tasting flat.
- Large eggs: Bind everything together and add lightness to the finished cake.
- Whole milk: Adds richness and keeps the crumb super tender—if you need a dairy-free swap, use a rich plant milk.
- Vegetable oil: Gives you that ultra-soft, moist crumb that stays fresh for days—don’t skip it!
- Vanilla extract: A splash of fragrant warmth that rounds out the chocolate flavor perfectly.
- Boiling water: The secret to dissolving cocoa powder for an ultra-chocolatey, glossy batter; the cake bakes up extra moist, too.
How to Make Easy Chocolate Cake
Step 1: Prepare Your Pans and Preheat
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. This not only prevents sticking but also helps with those smooth, clean cake edges that look so impressive.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Give it a good whisk so everything is evenly combined—this way, your cake bakes up uniform without dry pockets or lumps of cocoa.
Step 3: Add Wet Ingredients
To the bowl of dry ingredients, add in the eggs, whole milk, vegetable oil, and vanilla extract. Use a hand mixer or sturdy whisk and beat until the mixture is smooth and unified, scraping down the sides of the bowl as needed. This is where the batter really comes together.
Step 4: Incorporate Boiling Water
Slowly pour in the cup of boiling water while stirring continuously. The batter will be thin at this stage—don’t worry, that’s exactly what you want! The hot water makes the cocoa “bloom,” deepening both color and flavor, and helps the cake bake up extra moist and tender.
Step 5: Pour and Bake
Divide the luscious batter evenly between your prepared cake pans. Pop them into the preheated oven and bake for 30–35 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Your kitchen is going to smell absolutely heavenly at this point!
Step 6: Cool and Finish
Let the cakes cool in their pans for about 10 minutes (this helps them firm up so they don’t break), then carefully turn them out onto a wire rack to cool completely. Frost with your favorite icing or keep it simple with a dusting of powdered sugar—either way, this Easy Chocolate Cake will be the star of the show.
How to Serve Easy Chocolate Cake
Garnishes
The right finishing touches can elevate your Easy Chocolate Cake from delicious to downright irresistible. Try a generous swirl of chocolate buttercream, a cloud of cream cheese frosting, or simply dust with powdered sugar for a classic look. For extra flair, sprinkle with chocolate shavings, fresh berries, or a handful of toasted nuts. Each option brings its own pop of flavor and visual excitement.
Side Dishes
If you want to turn dessert into a full-on event, serve each slice alongside a scoop of vanilla or coffee ice cream. A drizzle of raspberry sauce or caramel works wonders too, cutting through the richness and making every bite sing. For something lighter, a dollop of freshly whipped cream and a handful of fruit balance the cake’s chocolate intensity perfectly.
Creative Ways to Present
One of my favorite things about this recipe is its versatility. For a party, bake into cupcakes for easy, grab-and-go servings (bake just 18–22 minutes!). Layer slices with whipped cream and berries for a stunning trifle, or serve wedges with fun toppings at a cake bar so guests can customize their treats. However you plate it, this Easy Chocolate Cake looks gorgeous and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover cake is always a happy problem! Store any Easy Chocolate Cake in an airtight container at room temperature for up to three days, or in the fridge for five days. Keeping the slices covered ensures the cake stays moist and delightful with every bite.
Freezing
If you want to make the cake ahead for a special occasion (or just stock your freezer with emergency chocolate cake!), you’re in luck. Simply wrap the unfrosted cake layers tightly in plastic wrap, then in foil. Freeze for up to three months. Thaw at room temperature before assembling and frosting for a just-baked taste any time.
Reheating
Craving warm, soft cake? Pop a slice in the microwave for 10–15 seconds to bring back that oven-fresh magic. If reheating from frozen, let the cake thaw fully first, then gently warm if desired. Top with a scoop of ice cream and watch it melt into the cracks—divine!
FAQs
Can I make this Easy Chocolate Cake into cupcakes?
Absolutely! Just divide the batter evenly among lined muffin tins and bake for 18–22 minutes. You’ll get about two dozen cupcakes—perfect for birthday parties or entertaining a crowd.
What’s the best frosting for Easy Chocolate Cake?
Chocolate buttercream and cream cheese frosting are both classic partners for this cake, but it’s also wonderful with a silky ganache or even a simple dusting of powdered sugar for a more understated finish.
Can I use non-dairy milk or gluten-free flour?
You sure can! Swap whole milk for any rich non-dairy option like oat or almond milk. For gluten-free needs, use a good-quality 1:1 gluten-free flour blend. Just keep an eye on bake time—a few minutes less or more may be needed.
Why is the batter so thin?
Don’t worry, a thin batter is exactly what you want for Easy Chocolate Cake. The boiling water makes the chocolate flavor bloom and gives the cake its dreamy, moist texture. The cakes will bake up perfectly, I promise!
How do I know when the cakes are done baking?
Start checking at the 30-minute mark by inserting a toothpick into the center. It should come out clean, or with just a couple of moist crumbs attached. Overbaked cake can be dry, so keep a close eye in the last few minutes.
Final Thoughts
If you’ve been hunting for that go-to recipe you can rely on time and time again, this Easy Chocolate Cake is it! So preheat your oven, gather those simple ingredients, and treat yourself and your favorite people to slice after glorious, chocolaty slice. Happy baking—you’re going to love every bite!
Print
Easy Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and moist goodness of this Easy Chocolate Cake that is a perfect treat for any occasion. This homemade cake is simple to make and guaranteed to satisfy your chocolate cravings!
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prep the cake pans.
- Mix Dry Ingredients: Combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add Wet Ingredients: Incorporate eggs, milk, oil, and vanilla into the dry mix.
- Stir in Boiling Water: Carefully add boiling water to the batter.
- Bake: Divide batter into pans and bake for 30–35 minutes.
- Cool and Frost: Allow cakes to cool before frosting as desired.
Notes
- This cake pairs well with chocolate buttercream, cream cheese frosting, or powdered sugar dusting.
- For cupcakes, adjust baking time to 18–22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
