Easy Chocolate Cake Recipe – Moist, Rich & Ready in No Time

A one-bowl wonder with deep chocolate flavor, tender crumb, and foolproof results—this is your go-to recipe for any occasion!

🎉 Introduction

Everyone needs a go-to chocolate cake recipe, and this one delivers all the flavor without the fuss. With pantry staples, one bowl, and zero fancy equipment, you’ll have a bakery-style cake ready to impress in under an hour. It’s moist, rich, and pairs beautifully with your favorite frosting. 🎂✨

Perfect for birthdays, potlucks, Sunday dinners, or when the chocolate cravings hit—this Easy Chocolate Cake is always a hit.

🛒 Ingredients

(Makes one 9-inch round or square cake)

🧁 Dry

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt

🥣 Wet

• 1 cup milk (or dairy-free alternative)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 tbsp vinegar or lemon juice
• 1 cup hot water or hot coffee (for deeper flavor)

👩‍🍳 Directions

Step 1: Mix Dry Ingredients

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

Step 2: Add Wet Ingredients

1. Add milk, oil, and vanilla to the dry ingredients.
2. Stir in vinegar.
3. Slowly add hot water or coffee, mixing until smooth and slightly runny.

Step 3: Bake

1. Preheat oven to 350°F (175°C).
2. Grease and flour your cake pan or line with parchment paper.
3. Pour in the batter and bake for 30–35 minutes.
4. A toothpick should come out clean or with a few moist crumbs.
5. Cool completely before frosting.

Optional Frosting Suggestions

• Classic chocolate buttercream
• Whipped ganache
• Cream cheese frosting
• Dust with powdered sugar for a minimalist look

🍽️ Servings & Timing

• Servings: 8–10
• Prep Time: 10 minutes
• Bake Time: 30–35 minutes
• Total Time: ~45 minutes

🥄 Variations

• Dairy-Free: Use almond or oat milk
• Gluten-Free: Substitute with 1:1 gluten-free flour blend
• Double Chocolate: Add ½ cup chocolate chips to the batter
• Mocha Flavor: Use hot coffee instead of water and add espresso powder
• Mini Cakes: Divide into muffin tins or mini loaf pans (adjust bake time)

🧊 Storage & Make-Ahead

• Room Temp: Store covered for up to 3 days
• Fridge: Lasts up to 5 days (bring to room temp before serving)
• Freezer: Freeze slices for up to 2 months (wrap tightly)
• Make Ahead: Bake cake a day before and frost fresh for best texture

❓ 10 FAQs

1. Can I use Dutch cocoa powder?
   Yes—any unsweetened cocoa powder works!
2. Why add vinegar?
   It reacts with baking soda for a tender, fluffy texture.
3. Can I turn this into cupcakes?
   Absolutely! Bake for 18–20 minutes.
4. What if I don’t have coffee?
   Just use hot water—coffee deepens the chocolate flavor but isn’t essential.
5. Can I double the recipe?
   Yes—use two 9-inch pans or a 9×13-inch pan.
6. Is it okay to frost warm cake?
   Let it cool completely or the frosting will melt.
7. How do I get flat cake tops?
   Bake evenly and trim tops with a serrated knife if needed.
8. What oil works best?
   Neutral oils like vegetable, canola, or avocado oil are ideal.
9. Can I skip the vinegar?
   Use lemon juice or buttermilk for a similar result.
10. What makes it moist?
    The oil, hot liquid, and acidic reaction all contribute to a rich, moist texture.

🏁 Conclusion

With this Easy Chocolate Cake, you’re just one bowl and one bake away from dessert bliss. Moist, tender, and rich in flavor, it’s the perfect no-fuss option for any day that needs a chocolatey lift. 🍫💕

Whether topped with ganache, buttercream, or a dusting of sugar, it’s a cake that delivers every time.

Adam

Easy Chocolate Cake Recipe – Moist, Rich & Ready in No Time

Everyone needs a go-to chocolate cake recipe, and this one delivers all the flavor without the fuss. With pantry staples, one bowl, and zero fancy equipment, you’ll have a bakery-style cake ready to impress in under an hour. It’s moist, rich, and pairs beautifully with your favorite frosting. 🎂✨ Perfect for birthdays, potlucks, Sunday dinners, or when the chocolate cravings hit—this Easy Chocolate Cake is always a hit.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

bake time 35 minutes mins

Total Time 45 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

• Makes one 9-inch round or square cake

🧁 Dry

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt

🥣 Wet

• 1 cup milk or dairy-free alternative
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 tbsp vinegar or lemon juice
• 1 cup hot water or hot coffee for deeper flavor

Method

 

Step 1: Mix Dry Ingredients

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

Step 2: Add Wet Ingredients

1. Add milk, oil, and vanilla to the dry ingredients.
2. Stir in vinegar.
3. Slowly add hot water or coffee, mixing until smooth and slightly runny.

Step 3: Bake

1. Preheat oven to 350°F (175°C).
2. Grease and flour your cake pan or line with parchment paper.
3. Pour in the batter and bake for 30–35 minutes.
4. A toothpick should come out clean or with a few moist crumbs.
5. Cool completely before frosting.
6. Optional Frosting Suggestions
7. Classic chocolate buttercream
8. Whipped ganache
9. Cream cheese frosting
10. Dust with powdered sugar for a minimalist look

Notes

🥄 Variations
Dairy-Free: Use almond or oat milk

Gluten-Free: Substitute with 1:1 gluten-free flour blend

Double Chocolate: Add ½ cup chocolate chips to the batter

Mocha Flavor: Use hot coffee instead of water and add espresso powder

Mini Cakes: Divide into muffin tins or mini loaf pans (adjust bake time)

🧊 Storage & Make-Ahead
Room Temp: Store covered for up to 3 days

Fridge: Lasts up to 5 days (bring to room temp before serving)

Freezer: Freeze slices for up to 2 months (wrap tightly)

Make Ahead: Bake cake a day before and frost fresh for best texture

❓ 10 FAQs
Can I use Dutch cocoa powder?
Yes—any unsweetened cocoa powder works!

Why add vinegar?
It reacts with baking soda for a tender, fluffy texture.

Can I turn this into cupcakes?
Absolutely! Bake for 18–20 minutes.

What if I don’t have coffee?
Just use hot water—coffee deepens the chocolate flavor but isn’t essential.

Can I double the recipe?
Yes—use two 9-inch pans or a 9×13-inch pan.

Is it okay to frost warm cake?
Let it cool completely or the frosting will melt.

How do I get flat cake tops?
Bake evenly and trim tops with a serrated knife if needed.

What oil works best?
Neutral oils like vegetable, canola, or avocado oil are ideal.

Can I skip the vinegar?
Use lemon juice or buttermilk for a similar result.

What makes it moist?
The oil, hot liquid, and acidic reaction all contribute to a rich, moist texture.

🏁 Conclusion
With this Easy Chocolate Cake, you’re just one bowl and one bake away from dessert bliss. Moist, tender, and rich in flavor, it’s the perfect no-fuss option for any day that needs a chocolatey lift. 🍫💕

Whether topped with ganache, buttercream, or a dusting of sugar, it’s a cake that delivers every time.