Easy Chocolate Cake Recipe – Simple, Moist, and Delicious

If you’re craving a homemade chocolate cake without a ton of fuss, this is the recipe you want. It’s quick to mix, bakes up moist, and uses pantry ingredients you probably already have. The flavor is rich and chocolaty, with a tender crumb that stays soft for days. You don’t need fancy techniques or special tools—just a bowl, a whisk, and a baking pan. It’s the cake you can whip up for birthdays, weeknights, or whenever you want something sweet and reliable.

What Makes This Recipe So Good

Easy chocolate cake recipe – Easy Chocolate Cake Recipe – Simple, Moist, and Delicious If you’re craving a homemade chocolate cak

• One bowl, no mixer needed: The batter comes together fast with basic utensils.
• Moist and rich: Oil and buttermilk (or a simple substitute) keep the cake soft and flavorful.
• Deep chocolate flavor: Cocoa powder and hot coffee (or hot water) make the chocolate shine.
• Foolproof texture: The batter is thin by design, which helps create a tender crumb.
• Flexible finish: Top with a quick chocolate frosting, dust with powdered sugar, or leave it plain.

Ingredients

Easy chocolate cake recipe – It’s quick to mix, bakes up moist, and uses pantry ingredients you probably already have

• Dry Ingredients:
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
• Wet Ingredients:
  • 2 large eggs, at room temperature
  • 1 cup (240ml) buttermilk (or see substitution below)
  • 1/2 cup (120ml) neutral oil (canola, vegetable, or light olive)
  • 2 teaspoons vanilla extract
  • 3/4 cup (180ml) hot brewed coffee or hot water
• Quick Chocolate Frosting (optional but great):
  • 1/2 cup (115g) unsalted butter, softened
  • 2 1/2 cups (300g) powdered sugar
  • 1/3 cup (30g) unsweetened cocoa powder
  • 3–4 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Easy chocolate cake recipe – The flavor is rich and chocolaty, with a tender crumb that stays soft for days

1. Prep your pan and oven: Heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 9-inch round cake pans, then line with parchment and lightly flour.
2. Whisk the dry ingredients: In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until evenly combined and lump-free.
3. Add the wet ingredients (except the hot liquid): Whisk in eggs, buttermilk, oil, and vanilla until the batter looks smooth and thick.
4. Pour in the hot coffee or water: Slowly whisk in the hot liquid. The batter will be thin—that’s correct and helps the cake stay moist.
5. Fill the pan: Pour the batter into the prepared pan(s). Tap lightly on the counter to release bubbles.
6. Bake: For a 9×13 pan, bake 28–34 minutes. For two 9-inch rounds, bake 22–28 minutes. The cake is done when a toothpick comes out with a few moist crumbs.
7. Cool: Let the cake cool in the pan for 10 minutes. Then remove from the pans and cool completely on a rack. For a 9×13, you can leave it in the pan to cool fully.
8. Make the frosting (optional): Beat butter until creamy. Sift in powdered sugar and cocoa, then add vanilla and salt. Beat while drizzling in milk, 1 tablespoon at a time, until smooth and spreadable.
9. Frost and serve: Spread frosting over the cooled cake. Slice and enjoy.

Keeping It Fresh

Room temperature: Cover the cake tightly and keep it at room temperature for up to 3 days. A 9×13 pan with a lid is perfect.

Refrigerator: If your kitchen is warm or you used a dairy-heavy frosting, refrigerate for up to 5 days. Bring slices to room temp before serving for the best texture.

Freezer: Wrap unfrosted layers in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight, then frost. You can also freeze individual frosted slices; just wrap well and thaw in the fridge.

Benefits of This Recipe

• Beginner-friendly: No special skills or equipment required.
• Budget-friendly: Uses common pantry ingredients with big payoff.
• Versatile: Bake as cupcakes, a sheet cake, or a layered cake.
• Reliable texture: Comes out moist even if you’re short on time.
• Make-ahead friendly: Stays soft for days and freezes well.

What Not to Do

• Don’t skip the hot liquid: The heat blooms the cocoa and improves the crumb. Warm water works if you don’t want coffee.
• Don’t overmix: Once the flour is incorporated, stop. Overmixing can make the cake tough.
• Don’t overbake: Start checking a few minutes early. Pull it when a toothpick has a few moist crumbs.
• Don’t frost a warm cake: Let it cool completely to avoid melting and tearing.
• Don’t use cold eggs or buttermilk: Room temperature ingredients blend more smoothly and rise better.

Alternatives

• No buttermilk? Make a quick substitute: mix 1 cup milk with 1 tablespoon white vinegar or lemon juice. Stir and let sit 5 minutes.
• No coffee? Use hot water or hot milk. Coffee simply deepens the chocolate flavor; it won’t make the cake taste like coffee.
• Dairy-free: Use dairy-free milk with 1 tablespoon vinegar for “buttermilk,” and a dairy-free frosting or a simple glaze.
• Gluten-free: Use a good 1:1 gluten-free baking flour blend that contains xanthan gum. Expect a slightly more delicate crumb.
• Cupcakes: Line a muffin tin and fill 2/3 full. Bake 16–20 minutes. Makes about 24 cupcakes.
• Different pans: For a Bundt pan, grease very well and bake 40–50 minutes, watching for doneness.
• Less sweet: Reduce sugar to 1 1/4 cups for a slightly darker, less sweet cake.

FAQ

Can I make this cake ahead?

Yes. Bake the cake a day in advance, wrap tightly once cooled, and store at room temperature. Frost the day you serve. You can also freeze the layers and assemble later.

Why is my batter so thin?

It’s supposed to be. The hot liquid loosens the batter and helps create a moist, tender crumb. Don’t add extra flour; the cake will bake up beautifully.

Do I have to use cocoa powder or can I use melted chocolate?

Stick with cocoa powder for this recipe. It’s balanced for the moisture and structure cocoa provides. If you want to use melted chocolate, choose a recipe designed for it.

How do I know when it’s done?

Look for edges pulling slightly from the pan and a toothpick that comes out with a few moist crumbs. If it’s totally clean, it may be a touch overdone.

Can I halve the recipe?

Yes. Bake in an 8-inch square pan and start checking at 20–24 minutes. Keep ingredient ratios the same, just divide everything in half.

What frosting works best?

The quick chocolate frosting here is classic. You could also use chocolate ganache, vanilla buttercream, or a light dusting of powdered sugar for a simpler finish.

Will the cake taste like coffee?

No. Coffee simply enhances the chocolate flavor. If you prefer, hot water or hot milk works fine and still tastes great.

Can I add chocolate chips?

Sure. Fold in 1 cup of mini chocolate chips right before pouring the batter into the pan. They’ll add pockets of melty chocolate.

How do I keep the layers from sticking?

Grease the pans, line the bottoms with parchment rounds, and lightly flour the sides. Let cakes cool 10 minutes in the pans before turning out.

Is this cake sturdy enough for stacking?

Yes. It’s tender but stable. For a clean look, chill the layers briefly after crumb coating to set the frosting before the final coat.

Final Thoughts

This easy chocolate cake recipe is the kind you’ll make again and again. It’s dependable, deeply chocolaty, and simple enough for any day of the week. Keep the ingredients on hand and you can have a freshly baked cake whenever the mood strikes. Whether you frost it high or keep it minimal, it always hits the spot.