As a professional baker, I've made a lot of chocolate cakes over the years. Hundreds, probably. And after all of that, this is still the Easy Chocolate Cake Recipe I make for birthdays, for last-minute celebrations, and for any time someone needs a cake that's going to genuinely impress people. Even better, the cake comes together with just 10 minutes of prep.
One bowl, everyday pantry ingredients, and a few professional tricks that actually make a difference. For a classic alternative, try my easy vanilla cake recipe using a similar method and the same results.
Quick Glance at This Easy Chocolate Cake Recipe
- Recipe Name: Easy Chocolate Cake Recipe
- Why You'll Love It: One bowl, everyday pantry ingredients, and a few professional tricks that actually make a difference. I guarantee this is the chocolate cake recipe you'll come back to every time.
- Time and Difficulty: Easy cake with 10 minutes to prep + 30 minutes to bake
- Main Ingredients: All-purpose flour, cocoa powder, buttermilk, vegetable oil, eggs, and hot coffee
- Method: Mix all ingredients in one bowl, pour into two 9-inch cake pans, and bake at 335°F for flat, even layers every time
- Texture and Flavor: Deeply chocolatey, moist, and tender with a fudgy crumb that stays soft for days
- Quick Tip: Bake at 335°F instead of 350°F for naturally flatter layers - no leveling tool required
This is my go-to birthday cake recipe, especially served warm with a scoop of vanilla ice cream. I fill this two-layer cake with a classic chocolate buttercream frosting, made with powdered sugar and cocoa powder, but if you really want to go all-in on chocolate flavor, my chocolate fudge frosting is the move. Either way, you can't go wrong.
Why This Recipe Works Every Time
Most chocolate cake recipes fail the home baker in one of three ways: they dome up in the middle, they dry out by the next day, or the chocolate flavor is flat and disappointing. My one-bowl chocolate cake recipe fixes all these problems!
- 335°F instead of 350°F: Lower heat means the edges and center of the cake bake more evenly. You get a flatter, more level cake without having to slice off the dome. Useful, especially if you're stacking layers.
- Oil instead of butter: Butter is solid at room temperature, which means it firms up as the cake cools. Oil stays liquid, keeping every bite moist even the next day. If you've ever had a chocolate cake that tasted great warm but dry the next morning, butter was probably the culprit.
- Buttermilk tenderizes the crumb: The acidity in buttermilk reacts with the baking soda and gently breaks down the gluten network in the flour. The result is an exceptionally soft, tender texture that holds up well even after refrigeration.
- Hot coffee blooms the cocoa: When hot liquid hits cocoa powder, it unlocks flavor compounds that stay dormant in dry cocoa. This is called 'blooming,' and it's the same reason a good cup of coffee smells more intense when first brewed. You won't taste the coffee - you'll just taste more chocolate.
Jump to:
- Quick Glance at This Easy Chocolate Cake Recipe
- Why This Recipe Works Every Time
- ⭐️⭐️⭐️⭐️⭐️ Reader Review
- Ingredients and Substitutions
- How To Make This Easy Chocolate Cake Recipe Step-By-Step
- Cake Pan Size & Baking Guide
- Expert Tips
- Easy Chocolate Cake Recipe FAQs
- More Simple Cake Recipes
- Ready To Master Cake Decorating?
- Recipe
⭐️⭐️⭐️⭐️⭐️ Reader Review
This is my families favorite chocolate cake. It's the only recipe I use for baking a cake and cupcakes. It's the best chocolate cake!
- Michele
Ingredients and Substitutions
One of the best parts about this recipe is its simplicity. By using basic ingredients that you likely already have in your pantry, we'll create a moist, fudgy, and downright irresistible chocolate cake.
- Hot Coffee: The secret ingredient to the best chocolate cake! Believe it or not, coffee actually accentuates the flavor of chocolate, and also helps rehydrate the cocoa powder, keeping the cake moist. Don't worry, you don't taste it at all. If you don't want to brew coffee, you can also use hot water and espresso powder, or replace it with hot water. You can also use this method to make an eggless chocolate cake.
- Cocoa Powder: I use and recommend Hershey's unsweetened cocoa powder because it's widely available and is the flavor that most people enjoy for their chocolate cake. Feel free to use whatever cocoa powder you enjoy.
- Buttermilk: Another secret ingredient I use for amazing flavor and making cakes extra moist. If you don't have any buttermilk, you can make a substitute using 1 cup of milk and 1 Tablespoon of vinegar or lemon juice. The acid in the buttermilk helps break down the gluten in the all-purpose flour for a super soft texture. Try this white velvet cake using buttermilk next!
- Vegetable Oil: This keeps the texture of the cake nice and soft and moist but you can use any neutral oil that you have on hand, even olive oil!
- Corn Syrup: This keeps the frosting smooth and spreadable by preventing the sugar from re-crystallizing as it sits. It also gives the frosting a subtle shine and a slightly more elastic texture, which makes it easier to get clean, even coverage on a layer cake. You can use honey, which actually adds a delicious flavor to the chocolate frosting and serves the same purpose as the corn syrup.
Ingredient Tip: For baking, it's key that refrigerated items are at room temperature before mixing. Here are some room temperature ingredient hacks you can use when baking.
See the recipe card for the full list of ingredients with quantities.
How To Make This Easy Chocolate Cake Recipe Step-By-Step
To get started, brew your hot coffee or prepare your boiling water, preheat your oven to 335ºF, and prepare two 9" cake pans with some cake goop, my homemade pan release, or use whatever type of pan release you like.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds just until combined. Then, add the eggs, buttermilk, oil, and vanilla. Mix on medium speed for 2 minutes.
- Scrape down the bowl and add in the hot coffee, and mix just to combine.
- Divide the cake batter evenly between two 9" round pans. To ensure even layers, weigh the batter in pans after pouring it in and adjust as needed.
- Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean. Tap the pan once after baking to release the steam and reduce the shrinking of your cakes. Cool the cakes in the pan for about 15 minutes. Invert the cakes onto wire racks to cool completely before frosting.
Frosting Ideas: After the cakes cool, it's time to bring out your creativity. I frosted my cakes with a simple chocolate fudge frosting, but this cake pairs perfectly with cream cheese frosting or a whipped chocolate ganache.
- To make the frosting, microwave the chocolate chips, corn syrup, milk, and vanilla in a heatproof bowl in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool until barely warm. Beat the butter, sugar, cocoa powder, and salt with a stand mixer or electric hand mixer for about 1 minute until light and fluffy. Add the cooled chocolate mixture and mix until smooth.
- Place the first layer of cake onto your cake platter. If you have a big dome on your cake you can trim it down with a serrated knife to make the top flat.
Frosting too stiff or too soft? Temperature is the culprit. Warm it in the microwave for 10 seconds and stir to loosen it up, or pop it in the refrigerator for a few minutes to firm it up. It's more forgiving than it looks.
- Put a big dollop of your fudge frosting onto the cake layer and smooth it out with an offset spatula. Place the second layer of cake on top.
- Cover the whole cake in a layer of frosting. I use my offset spatula (or a spoon) to make swirls into the surface for the perfect-looking dessert. Add a few chocolate chips to the top to finish it all off. If you want to add an extra special finishing touch, consider adding one of my easy chocolate decorations.
Cake Pan Size & Baking Guide
One of the most common questions I get is "Can I bake this recipe in a different pan?" The short answer is yes. Most of my cake recipes are written for two 8" round pans or three 6" pans, but the batter works beautifully in many other pans as long as you adjust the bake time.
Use the chart below as a general guide when converting a cake recipe to a different pan. For each option, fill cake pans about ¾ full (or cupcakes about ⅔-¾ full) so the batter has room to rise without overflowing.
Round Cake Pans
| Pan Size | Bake Time (335°F) |
|---|---|
| 6" x 2" round | 25-30 minutes |
| 8" x 2" round | 30-35 minutes |
| 9" x 2" round | 30-35 minutes |
| 10" x 2" round | 35-40 minutes |
Round Pan Tip: Most cake recipes make two 8-inch round layers or three 6-inch layers, which creates a tall layer cake that's great for decorating.
Sheet Cake Pans
Sheet cakes bake faster because the batter is spread in a thinner layer so generally the cook time is shorter.
| Pan Size | Bake Time (335°F) |
|---|---|
| 9" x 13" pan | 35-40 minutes |
| 10" x 15" pan | 35-40 minutes |
| 12" x 18" sheet pan | 20-25 minutes |
Cupcakes
Most cake recipes yield about 24 standard cupcakes, depending on the batter density.
| Pan | Bake Time |
|---|---|
| Standard cupcakes | 18-20 minutes |
| Mini cupcakes | 10-12 minutes |
| Jumbo cupcakes | 22-25 minutes |
I highly recommend my moist chocolate cupcakes recipe, too!
Bundt & Loaf Pans
| Pan | Bake Time |
|---|---|
| Standard bundt pan | 45-55 minutes |
| 9 x 5 loaf pan | 40-50 minutes |
Expert Tips
- Cool Completely: Let your cake layers cool completely before frosting. If you're short on time, place them in the freezer for about an hour to speed things up - this actually makes the layers firmer and easier to work with.
- Weigh Vs Measuring Cups: Use a kitchen scale to measure ingredients for the most consistent results. If you don't have one, you can use measuring cups. Watch my video on how to measure correctly with measuring cups. LINK TO VIDEO???
- Cake Decorating Tools: You don't need a lot of cake decorating tools, but an offset spatula, bench scraper, and turntable will make frosting dramatically easier. You can find inexpensive sets online or at most craft stores.
- Make the Frosting Ahead or Storing: The frosting can be used immediately or stored at room temperature (covered) for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months.
- Beginner Bakers: If you need more information on how to decorate a cake for the first time, you can follow my easy tutorial on how to make your first cake.
- Storing Leftovers: Store leftover cake covered at room temperature for up to 3 days. If your kitchen runs warm or you need to keep it longer, refrigerate it in an airtight container for up to 5 days - just bring it to room temperature before serving for the best texture. Individual slices can also be wrapped tightly in plastic wrap and frozen for up to 3 months.
- Moist Chocolate Cake: If you want your cakes to be super moist, you can add an extra ounce of oil to the batter.
- Egg-Free Option: To make your easy chocolate cake recipe egg-free, use a commercial egg replacer like King Arthur egg replacer or sugar free applesauce instead of the eggs.
Easy Chocolate Cake Recipe FAQs
You don't need much - an offset spatula, a bench scraper, and a turntable are all it takes to get a clean, professional-looking finish. If it's your first time, follow my step-by-step tutorial on how to decorate your first cake for a walkthrough of the whole process
Yes! This cake is actually better made one day ahead. Bake the layers, let them cool completely, then wrap each layer tightly in plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. The moisture redistributes overnight, making the crumb even softer. Frost the day you plan to serve it, or at most the day before
A sunken center is almost always caused by one of three things: the oven temperature was too high, the baking soda or baking powder had expired, or the batter was overmixed after the hot coffee was added. Check your oven temperature with an oven thermometer, verify your leavening is fresh before you start, and mix just until combined after adding the hot liquid.
Absolutely, this cake freezes beautifully. Wrap unfrosted layers tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, still wrapped to prevent condensation. You can also freeze a fully frosted cake. Freeze it uncovered for one hour until the frosting is firm, then wrap tightly and freeze. Thaw in the refrigerator overnight.
Dry cake is almost always caused by overbaking, too much flour, or the wrong fat. Check your oven temperature with an oven thermometer - many home ovens run 25 to 50 degrees hotter than the dial says. Measure flour by weight if possible; a packed measuring cup adds significantly more flour than the recipe intends. This recipe uses oil rather than butter specifically to prevent dryness, so if you substituted butter that may also be the culprit.
You can tell your cake is finished baking when the center springs back lightly when touched. Another reliable test is inserting a toothpick into the center-if it comes out clean or with just a few moist crumbs, the cake is ready. You may also notice the edges starting to pull slightly away from the sides of the pan, which is another visual sign that the cake has finished baking.
Most cakes bake for about 30-40 minutes, depending on the pan size, but it's best to rely on these visual cues rather than the clock alone.
More Simple Cake Recipes
Ready To Master Cake Decorating?
Join Sugar Geek University and learn professional techniques through detailed cake decorating courses, tutorials, and real kitchen demonstrations by
award-winning cake decorator, Liz Marek.
Recipe
Equipment
- 2 9" cake pans
Ingredients
Easy Chocolate Cake Recipe
- 2 cups all purpose flour
- 1 cup sugar
- 1 cup brown sugar packed
- 1 cup cocoa powder Hershey's
- 1 ½ teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot coffee or hot water
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
Chocolate Buttercream Frosting
- 2 cups chocolate chips
- ½ cup corn syrup
- ¼ cup milk
- 1 teaspoon vanila extract
- 2 cups unsalted butter softened
- 2 cups powdered sugar sifted
- 1 cup cocoa powder sifted
- 1 teaspoon salt
Instructions
Easy chocolate cake instructions
- Heat oven to 335ºF and prepare two 9" cake pans with cake goop or another preferred pan release
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds just until combined.
- Add in the eggs, buttermilk, oil and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.
- Turn the mixer down to low and add in the hot coffee and mix until just its just combined.
- Pour the batter into your prepared cake pans.
- Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pan for about 15 minutes (or until the pan is barely warm to the touch) then invert onto wire racks to cool completely before frosting.
Chocolate Buttercream Instructions
- Combine the chocolate chips, corn syrup, milk, and vanilla in a heat proof bowl. Microwave for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool until it's barely warm.
- Mix the butter, sugar, cocoa powder, and salt in the bowl of your stand mixer on low speed with the paddle on high speed for about 1 minute until light and fluffy. You can also use a large bowl and an electric mixer if you prefer.
- Add the cooled melted chocolate mixture to the butter mixture and mix until it is smooth and fluffy.
- The frosting can be used immediately to frost a cake or put into a piping bag for decorations.
- Cover it with plastic wrap and store it at room temperature for 3 days. If you plan to keep it longer, keep it in an airtight container in the refrigerator or freezer.
Video
Notes
- Cool Completely: Always let your cake layers cool fully before frosting. Short on time? Pop them in the freezer for 30-60 minutes - the layers will firm up and become even easier to frost cleanly.
- Extra Moist: For an even more tender crumb, add an extra ounce of oil to the batter. Small change, noticeable difference.
- Egg-Free: Substitute each egg with a commercial egg replacer (King Arthur works great) or an equal amount of unsweetened applesauce.
- Freeze Your Layers: Wrap cooled layers tightly in plastic wrap and freeze until needed. Freezing locks in moisture and keeps the cake from going stale - a great make-ahead trick.
Jazz says
fab
Kara G says
Would the cake batter calculator used on your vanilla cake recipe that has the variations of pan sizes and servings work the same for this recipe? I don’t see a calculator on this recipe just the adjuster for serving number
Elizabeth Marek says
Yes it does
Nanajee Travels says
"Quick, easy, and delicious? 🍫🎂 This chocolate cake recipe is a game-changer! Simple ingredients, one bowl, and ready in an hour—perfect for satisfying those chocolate cravings ASAP. Let’s bake! 😍🍰"
michele says
This is my families favorite chocolate cake. It's the only recipe I use for baking a cake and cupcakes. It's the best chocolate cake!
Nanajee Travels says
I love how inviting this description is! The simplicity of using basic ingredients and just one bowl makes it perfect for quick, no-fuss baking. The idea of enjoying a moist chocolate cake in just an hour is so tempting. Can’t wait to dive in and get started!
Fairy says
I've made a few of your recipes and they turn out great every time. Thank you, you are my cake god.
Nanajee Travels says
This super easy chocolate cake recipe sounds like a dream come true for chocolate lovers! With just simple ingredients and the convenience of using one bowl, it makes baking a breeze. The fact that it takes only 35 minutes to bake means you could be enjoying a delicious, moist chocolate cake in under an hour—perfect for when those chocolate cravings strike unexpectedly. Let’s get baking and indulge in this quick and satisfying treat!
Kristen Chang says
Delicious both cake and frosting. I will be using this as my chocolate cake recipe from now on. Before, I had about 3 I liked but this is better than them all.
Veena says
Hi, would callebaut cocoa powder work with this recipe?
Thanks