Name: Simple Chocolate Cake
Prep time: 15 min
Cook time: PT-487031H10M40S
Total time: PT-487031H10M40S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 2 large eggs; 1/2 cup vegetable oil; 1 cup buttermilk (or substitute with regular milk); 1 cup boiling water

Why You’ll Love This Recipe

This chocolate cake is a classic made easy! With simple ingredients that you likely already have on hand, it’s the perfect cake for any occasion. The recipe is straightforward, and the results are a delicious, tender cake that is perfect on its own or paired with your favorite frosting. It’s ideal for birthdays, dinner parties, or even a casual family treat.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk (or substitute with regular milk)
1 cup boiling water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add wet ingredients: Add the eggs, vegetable oil, buttermilk, and vanilla extract to the dry ingredients. Mix until smooth, using an electric mixer on medium speed or by hand with a whisk.
Add boiling water: Gradually pour in the boiling water, mixing until the batter is smooth. The batter will be thin, but this is what helps the cake stay moist.
Pour into pans: Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frost and serve: Once the cakes have cooled, frost with your favorite frosting. Chocolate buttercream, whipped cream, or cream cheese frosting are great options!

Servings and Timing

This recipe makes 8 servings. The total preparation time is about 10-15 minutes, with a baking time of 30-35 minutes. After cooling, the cake is ready to be frosted and served.

Variations

Frosting variations: Use any frosting you prefer, such as chocolate ganache, buttercream, or even a dusting of powdered sugar for a simple finish.
Flavored additions: Add a pinch of cinnamon or a teaspoon of instant coffee powder to enhance the chocolate flavor.
Add-ins: For extra texture, you can fold in chocolate chips, chopped nuts, or berries into the batter before baking.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, keep it in the fridge for up to 5 days. You can also freeze the cake for up to 2 months. To reheat, simply microwave a slice for 10-15 seconds or let it thaw at room temperature.

FAQs

1. Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, or you can try a gluten-free flour blend if you need a gluten-free version.

2. Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, you can use regular milk. For a closer substitute, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for a few minutes before using.

3. How do I make this cake egg-free?

You can replace the eggs with an egg substitute like flax eggs or applesauce. Use 1/4 cup of applesauce or a mixture of 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg.

4. Can I make this cake in a different pan size?

Yes, you can bake this cake in a 9×13-inch pan or even in muffin tins. Adjust the baking time accordingly—cupcakes will bake in about 20-25 minutes, while a 9×13-inch pan will likely take around 35-40 minutes.

5. Can I add chocolate chips to the batter?

Absolutely! You can fold in about 1/2 cup of chocolate chips to the batter before baking for an extra chocolatey surprise.

6. Can I use cocoa powder with sugar in it?

For best results, it’s recommended to use unsweetened cocoa powder so you can control the sweetness of the cake. If you use cocoa powder with sugar in it, you may need to reduce the amount of sugar in the recipe.

7. How do I know when the cake is done?

The cake is done when a toothpick or cake tester comes out clean or with just a few moist crumbs attached. Be sure not to overbake to keep the cake moist.

8. Can I make this cake ahead of time?

Yes, you can make the cake a day or two ahead of time. Just make sure to store it in an airtight container to keep it fresh.

9. Can I use a different type of oil?

Yes, you can substitute vegetable oil with other oils like canola oil or even coconut oil for a slight flavor variation.

10. Can I make this cake into cupcakes?

Yes! You can easily make cupcakes with this batter. Fill each cupcake liner about 2/3 full and bake at 350°F for 18-22 minutes or until a toothpick comes out clean.

Conclusion

This Simple Chocolate Cake is everything you need in a chocolate dessert—rich, moist, and easy to make. It’s perfect for any occasion, whether you want a quick weeknight treat or a special cake for a celebration. With minimal ingredients and simple steps, this cake is sure to become a favorite in your baking repertoire!