It took me years to find a chocolate cake that was this reliable and just eight ingredients in, I knew I had a winner: simple chocolate cake recipe. It’s a deep, rich, melt in your mouth dessert that comes together quickly and never disappoints. Whether I’m baking for birthdays, Sunday dinner, or pure chocolate craving relief, this one is the go to.
Why I Always Choose This Chocolate Cake
This cake delivers every single time. The texture is soft but holds together well for slicing. The cocoa and chopped chocolate give it deep flavor, and the frosting? Like a truffle on top. If you’ve struggled with dry or dense chocolate cakes before, trust me this one will change your mind.
- No mixer required: One bowl, one whisk, perfect results
- Deep flavor: Cocoa + real chocolate for richness
- Versatile: Works as layer cake, cupcakes, or sheet cake
- Beginner proof: Easy steps, forgiving batter
This recipe is my chocolate version of eggless vanilla cake or vanilla sponge cake a must have in your back pocket.
Ingredients for the Cake
- 2 cups granulated sugar (400 g)
- 1 3/4 cups all purpose flour (245 g)
- 3/4 cup unsweetened cocoa powder (75 g)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup warm water or coffee (240 ml)
- 1 cup milk (240 ml)
- 1/2 cup oil (vegetable, corn, or canola – 120 ml)
- 1 1/2 tsp vanilla extract
Chocolate Frosting Ingredients
- 6 oz chopped semi sweet or bittersweet chocolate (180 g)
- 1 cup unsalted butter, room temp (226 g)
- 2 cups powdered sugar, sifted (230 g)
Step by Step: How I Make the Perfect Chocolate Cake
1: Prep the Pans
- Preheat oven to 350°F (180°C).
- Grease and flour two 9 inch round pans. Line the bottom with parchment for easy release.
2: Mix the Batter
- In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, warm water (or coffee), milk, oil, and vanilla. Whisk until smooth and pourable.
3: Bake the Layers
- Divide batter evenly into prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- 4: Make the Frosting
- Melt chocolate in microwave or double boiler and let it cool slightly.
- Beat butter until smooth, then slowly add powdered sugar.
- Add melted chocolate and beat until light and creamy.
- 5: Assemble and Decorate
- Place one cake layer on serving plate. Spread a layer of frosting on top.
- Top with second cake layer and frost the top and sides generously.
- Decorate with sprinkles, chocolate curls, or nothing at all it’s that good plain.
Chocolate Cake Prep- Prep time: 20 minutes
Calories: Approximately 350 per serving - Why This Simple Chocolate Cake Recipe Never Fails Me
- This simple chocolate cake recipe is what I call my “no fail, full flavor” formula. It delivers that deep, moist, cocoa rich bite every time without fancy techniques or complicated ingredients. Whether I’m baking for family or feeding a crowd, this is the one I trust most.
- Moist every time: Thanks to the oil, milk, and warm water combo
- Enhanced flavor: Coffee (even instant!) deepens the chocolate profile
- Room temp ready: Tastes even better a few hours after baking
- Sturdy but soft: Stacks well, slices clean, and melts in your mouth
- It reminds me of my lemon milk sheet cake in terms of reliability and texture but obviously delivers on that chocolate craving.
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My Favorite Custom Cake Twists
- Once you’ve nailed the base recipe (and trust me, you will), the options for variations are endless. Here are a few of my go to spins:
- Mocha cake: Replace water with strong brewed coffee and add 1 tsp espresso powder to the frosting
- Chocolate raspberry cake: Layer raspberry jam between the cakes before frosting
- Double chocolate chip: Stir in mini chocolate chips into the batter before baking
- Salted chocolate cake: Sprinkle flake salt on top of the frosting for contrast
- Much like my twist on Reese’s caramel cheesecake, these custom additions make the cake feel completely new without changing the reliable foundation.
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- How I Store and Freeze This Cake
- This cake stores beautifully another reason I love it. Here’s how I do it to keep it fresh and moist:
- Room temp: Store in an airtight container for up to 3 days
- Refrigerator: Keeps well for 5-6 days, especially in warm climates
- Freezing layers: Wrap cooled layers tightly in plastic wrap and foil, freeze up to 2 months
- Freezing frosted cake: Freeze uncovered for 1 hour, then wrap and freeze. Thaw overnight before serving
- The texture holds up better than most cakes I’ve tested and that frosting stays dreamy even after freezing and thawing.
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- Common Mistakes and What to Do About Them
- Even with a recipe this forgiving, I’ve had some mishaps over the years. Here’s a quick table of common issues and how I fixed them:
| Issue | What Went Wrong | How to Fix It |
|---|---|---|
| Cake sinks in center | Oven opened too early | Wait at least 25 minutes before checking |
| Dense texture | Overmixed batter or expired leavening | Mix just until combined and check freshness of baking powder/soda |
| Dry cake | Overbaked or too much flour | Use a timer and spoon and level the flour when measuring |
| Oily frosting | Butter or chocolate too warm when mixing | Let everything cool to room temp before combining |
| Crumbly slices | Cake not fully cooled before cutting | Cool completely and use a serrated knife for clean slices |
- Let me know when you’re ready for Part 3, where I’ll wrap up with FAQs, SEO meta description, image metadata, and the best category for this cake.
- FAQs
- Can I use Dutch processed cocoa in this cake?
- Yes, you can use either natural or Dutch processed cocoa powder in this simple chocolate cake recipe. Dutch processed will give a deeper, more mellow flavor and darker color, while natural cocoa will be slightly brighter in taste.
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- What’s the best way to make this cake moist?
- The oil and milk in this recipe already keep it incredibly moist. Using warm water or coffee also helps dissolve the cocoa powder better, ensuring a soft texture. Avoid overbaking to prevent dryness.
- Can I turn this into cupcakes?
- Absolutely. This batter makes around 24 standard cupcakes. Fill liners 2/3 full and bake at 350°F (180°C) for about 18-22 minutes. Test with a toothpick at 18 minutes.
- Can I skip the chopped chocolate in the frosting?
- You can, but I don’t recommend it. The melted chocolate adds richness and structure. If skipping, add 1 tablespoon cocoa powder and a splash of milk to balance the texture.
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- How do I keep the cake layers even?
- Weigh your batter using a kitchen scale to divide evenly between pans. Also, tap pans gently on the counter before baking to release air bubbles and even the top.
