This easy chocolate cake is a one-bowl wonder that’s soft, moist, and full of deep cocoa flavor. It’s made with basic ingredients like flour, sugar, cocoa powder, and oil—no fancy equipment or techniques required. The batter is quick to mix, and the result is a tender crumb that pairs beautifully with a luscious chocolate buttercream frosting. It’s perfect for a 9×13-inch pan, two round layers, or even cupcakes. Add sprinkles, berries, or a dusting of powdered sugar for a personal touch.
Ingredients:
For the Cake:
- 1¾ cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
For the Chocolate Frosting:
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1 tsp vanilla extract
- 5 tbsp (75ml) heavy cream or milk (adjust for consistency)
- Pinch of salt
Instructions:
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch pan or two 9-inch round cake pans. Line with parchment paper for easy removal.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the Wet Ingredients
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients.
- Beat on medium speed for 2 minutes until the batter is smooth and thick.
4. Add Boiling Water
- Carefully stir in the boiling water. The batter will be thin—this is normal and helps create a moist cake.
- Mix until fully incorporated.
5. Bake
- Pour the batter into the prepared pan(s).
- Bake for 30–35 minutes (for round pans) or 35–40 minutes (for a 9×13 pan), or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting
- In a large bowl, beat the softened butter until creamy.
- Add half of the powdered sugar and cocoa powder. Mix on low speed until combined.
- Add vanilla, salt, and 2–3 tablespoons of cream. Beat until smooth.
- Add the remaining sugar and cocoa, then more cream as needed to reach a spreadable consistency.
- Beat on medium-high for 2–3 minutes until light and fluffy.
7. Assemble and Decorate
- If using round layers, spread frosting between the layers, then frost the top and sides.
- For a sheet cake, simply spread the frosting evenly over the top.
- Decorate with sprinkles, chocolate shavings, or fresh berries if desired.
Tips & Variations:
- Cupcakes: This recipe makes about 24 cupcakes. Bake for 18–22 minutes.
- Add-ins: Stir in chocolate chips or chopped nuts for extra texture.
- Flavor twist: Add 1 tsp espresso powder to the batter to enhance the chocolate flavor.
- Storage: Store covered at room temperature for 2–3 days or refrigerate for up to 5 days.
This cake is a chocolate lover’s dream—simple, indulgent, and endlessly customizable. Want to try a ganache topping or a fruity filling next time? I’d be happy to help you level it up!