Easy Chocolate Cake Recipe

This Easy Chocolate Cake is rich, moist, and made with simple ingredients you likely already have in your kitchen! It’s perfect for birthdays, celebrations, or just when you’re craving a classic chocolate dessert. With a soft, tender crumb and deep chocolate flavor, this cake is a guaranteed crowd-pleaser—no special baking skills required!

Why You’ll Love This Recipe

• Quick and simple – No fancy ingredients or complicated steps.
• Super moist and rich – Thanks to buttermilk and oil.
• One-bowl recipe – Minimal cleanup and easy mixing.
• Versatile – Works as a layer cake, sheet cake, or cupcakes.
• Perfect for any occasion – Great for birthdays, parties, or everyday indulgence.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Granulated sugar
• Cocoa powder (unsweetened)
• Baking powder
• Baking soda
• Salt
• Eggs
• Buttermilk (or milk + vinegar as a substitute)
• Vegetable oil (or melted butter)
• Vanilla extract
• Boiling water or hot coffee (for extra richness)

For the Chocolate Frosting (Optional):

• Butter, softened
• Cocoa powder
• Powdered sugar
• Milk or heavy cream
• Vanilla extract

Directions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13-inch pan.
2. Mix dry ingredients – In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add wet ingredients – Stir in eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
4. Add hot liquid – Slowly pour in boiling water (or coffee), stirring until fully combined. The batter will be thin—this is normal!
5. Bake – Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool completely – Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.

2. Make the Frosting (Optional):

1. Beat butter – In a bowl, beat softened butter until creamy.
2. Add cocoa and sugar – Gradually mix in cocoa powder and powdered sugar, alternating with milk, until smooth.
3. Add vanilla – Stir in vanilla extract and mix until fluffy.

3. Assemble the Cake:

1. Frost the cake – Spread frosting over the cooled cake layers.
2. Decorate – Add sprinkles, chocolate shavings, or fruit if desired.
3. Serve and enjoy!

Servings and Timing

• Servings: 10-12
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour 10 minutes

Variations

• Cupcakes – Pour batter into lined muffin tins and bake for 18-20 minutes.
• Dairy-Free – Use almond milk and coconut oil instead of buttermilk and butter.
• Extra Moist – Add ½ cup sour cream or yogurt for an ultra-soft cake.
• Chocolate Ganache – Replace frosting with a smooth chocolate ganache topping.
• Layer Cake – Slice each cake layer in half for a stunning 4-layer cake.

Storage/Reheating

• Room Temperature – Store in an airtight container for up to 2 days.
• Refrigeration – Keeps fresh for up to 5 days. Let it come to room temp before serving.
• Freezing – Freeze unfrosted cake layers for up to 3 months. Thaw before frosting.

FAQs

Can I make this cake without buttermilk?

Yes! Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

What does adding coffee do?

Coffee enhances the chocolate flavor without making the cake taste like coffee.

Can I use butter instead of oil?

Yes, but oil keeps the cake extra moist. Melted butter will give a richer flavor.

How do I prevent my cake from sticking?

Grease and flour the pans, or use parchment paper for easy removal.

Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free flour substitute.

What’s the best way to frost the cake smoothly?

Chill the cake layers before frosting and use an offset spatula for even spreading.

Can I make this cake in advance?

Yes! Bake the cake layers 1-2 days ahead and store them wrapped at room temperature.

How do I make a smaller cake?

Halve the recipe for a single-layer 8-inch cake or 6 cupcakes.

Can I use Dutch-processed cocoa powder?

Yes, but swap baking soda for more baking powder to adjust for acidity.

What’s the best way to decorate this cake?

Try chocolate shavings, berries, powdered sugar, or a drizzle of caramel!

Conclusion

This Easy Chocolate Cake is the ultimate go-to recipe for a rich, moist, and deeply chocolatey dessert. Whether you keep it simple with powdered sugar or go all out with frosting and decorations, this cake is sure to be a hit. Try it today and enjoy every delicious bite!

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