Simple Chocolate Cake Recipe

This Simple Chocolate Cake Recipe is everything I want in a homemade dessert—moist, rich, and full of deep chocolate flavor. It’s an easy one-bowl recipe that comes together quickly with pantry staples, making it perfect for birthdays, casual gatherings, or anytime I crave a chocolate fix.

Why You’ll Love This Recipe

I love how simple and fuss-free this cake is. No fancy equipment, no hard-to-find ingredients—just a reliable, delicious chocolate cake that always turns out right. The texture is soft and tender, the flavor is perfectly balanced, and it pairs beautifully with any frosting I like, from classic chocolate to cream cheese or even a dusting of powdered sugar.

this Recipe

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Eggs

• Milk

• Vegetable oil

• Vanilla extract

• Boiling water

directions

1. I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans or one 9×13-inch pan.

2. In a large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. I add the eggs, milk, oil, and vanilla extract and mix until smooth.

4. I carefully stir in the boiling water (the batter will be thin, but that’s okay—it helps make the cake moist).

5. I pour the batter into the prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before frosting.

Servings and timing

This recipe makes about 12 servings and takes approximately 45 minutes total—10 minutes for prep and 35 minutes for baking.

Variations

Sometimes I add a teaspoon of espresso powder to enhance the chocolate flavor. I’ve also used buttermilk instead of regular milk for a slightly tangier, richer cake. For a dairy-free version, I substitute plant-based milk and oil. If I want a layered cake, I double the recipe and bake it in four pans.

storage/reheating

I store this cake covered at room temperature for up to 3 days. If frosted with something perishable, like cream cheese frosting, I keep it in the fridge. To freeze, I wrap slices or whole layers tightly in plastic wrap and foil, then freeze for up to 2 months. I let it thaw at room temperature before serving.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it a day ahead and store it covered. It actually tastes even better the next day.

What kind of cocoa powder should I use?

I use unsweetened natural cocoa powder, but Dutch-processed also works if I adjust the leavening.

Can I use this recipe for cupcakes?

Absolutely. I just divide the batter into lined cupcake tins and bake for 18–22 minutes.

How do I keep the cake from sticking to the pan?

I grease the pans well and sometimes line the bottoms with parchment paper for extra insurance.

Can I use a different type of flour?

I stick to all-purpose flour for the best texture, but I’ve had good results with a 1:1 gluten-free flour blend too.

Conclusion

This Simple Chocolate Cake Recipe is one I keep coming back to. It’s quick, easy, and deeply satisfying—everything I want from a homemade chocolate dessert. Whether I’m frosting it up for a celebration or enjoying a plain slice with coffee, it never lets me down.

Simple Chocolate Cake Recipe

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Simple Chocolate Cake is a rich, moist, and easy-to-make dessert using basic pantry ingredients. Perfect for birthdays, gatherings, or a casual sweet treat.

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Ingredients

• 1 and 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

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Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans or one 9×13-inch pan.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract and mix until smooth.
4. Carefully stir in the boiling water (the batter will be thin).
5. Pour the batter into the prepared pan(s).
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

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Notes

• Add a teaspoon of espresso powder to enhance the chocolate flavor.
• Use buttermilk for a richer, tangier cake.
• Substitute plant-based milk and oil for a dairy-free version.
• Double the recipe for a layered cake using four pans.
• Store at room temperature or freeze wrapped for up to 2 months.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 280mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 35mg