Simple Chocolate Cake Recipe

This Simple Chocolate Cake is my go-to dessert when I want something rich, moist, and easy to whip up. It’s perfect for birthdays, celebrations, or just satisfying a sudden chocolate craving. With minimal ingredients and no fancy techniques, I can make a homemade chocolate cake that’s soft, decadent, and full of deep cocoa flavor.

Why You’ll Love This Recipe

I love how this cake comes together in just one bowl, making cleanup a breeze. It’s incredibly moist thanks to the oil and buttermilk (or a simple substitute), and the cocoa powder gives it a deep, classic chocolate taste. Whether I frost it or leave it plain with a dusting of powdered sugar, it always hits the spot. Plus, I can easily double the recipe or bake it into cupcakes.

ingredients

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

• All-purpose flour

• Unsweetened cocoa powder

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Eggs

• Milk or buttermilk

• Vegetable oil

• Vanilla extract

• Boiling water

directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.

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

3. I add the eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth.

4. I carefully stir in the boiling water (the batter will be thin—this is what makes the cake moist).

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

6. I let the cake cool completely before frosting or serving.

Servings and timing

This recipe serves 8 to 10 people.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 45 minutes

Variations

I sometimes add chocolate chips to the batter for extra richness or a teaspoon of espresso powder to enhance the cocoa flavor. When I want to make it a layered cake, I double the recipe and bake it in two pans. It’s also delicious with cream cheese frosting, ganache, or just whipped cream and berries on top.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, I microwave individual slices for about 10–15 seconds. It also freezes well—I wrap it tightly in plastic and freeze for up to 2 months.

FAQs

Can I use Dutch-processed cocoa powder?

Yes, but I usually stick to natural cocoa powder for the best rise since it reacts well with baking soda.

What if I don’t have buttermilk?

I make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes.

Can I make this cake vegan?

I can replace the eggs with flax eggs, use plant-based milk, and swap in a vegan-friendly oil and frosting.

Why is my cake batter so thin?

The boiling water is supposed to thin the batter—this is what gives the cake its extra-moist texture.

Can I make cupcakes with this recipe?

Yes, I pour the batter into lined muffin tins and bake for about 18–20 minutes. It makes around 12 cupcakes.

Conclusion

This Simple Chocolate Cake is everything I want in a homemade dessert: easy, moist, and deeply chocolaty. Whether I dress it up with frosting or keep it simple, it never disappoints. It’s the kind of reliable recipe I love having on hand for any occasion—or just because.