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simple chocolate cake recipe homemade is basically my little lifesaver for those weeks when you want something sweet but you do not want a sink full of dishes. I have made this cake for last minute birthdays, cozy Sunday cravings, and even one of those nights where I just needed chocolate to fix my mood. I also keep a running list of comfort recipes on Recipe Zenith because, honestly, future me is always grateful. The best part is it tastes like you tried really hard, even though it is super simple. If you can stir batter and set a timer, you have got this.
How to Make One-Bowl Chocolate Cake
This is the heart of the whole thing. One bowl. No fancy steps. Just a soft, chocolatey cake that comes out dependable every time. I like it as a two layer cake, but it also works in a 9 by 13 pan if you are feeling extra lazy, and I mean that in the best way.
What you will need
- All purpose flour 1 and 3/4 cups
- Granulated sugar 2 cups
- Unsweetened cocoa powder 3/4 cup
- Baking powder 1 and 1/2 teaspoons
- Baking soda 1 and 1/2 teaspoons
- Salt 1 teaspoon
- Eggs 2 large
- Milk 1 cup
- Neutral oil 1/2 cup (canola or vegetable)
- Vanilla extract 2 teaspoons
- Hot coffee or hot water 1 cup (coffee makes it deeper, but water is fine)
My 5 fun steps (the easy way)
I call them fun because it feels kind of magical how quickly it turns into a real cake.
Step 1: Heat your oven to 350 F. Grease two 9 inch round pans and line the bottoms with parchment if you have it. It is not required, but it makes the layers pop out with zero drama.
Step 2: In one big bowl, whisk the dry stuff first: flour, sugar, cocoa, baking powder, baking soda, and salt. I do this so I do not overmix later.
Step 3: Add eggs, milk, oil, and vanilla. Mix until it looks like a smooth chocolate batter. Nothing fancy, just make sure there are no dry pockets.
Step 4: Pour in the hot coffee or hot water and stir slowly. The batter will look thin. That is normal and it bakes up perfectly tender.
Step 5: Divide into pans and bake about 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto a rack to cool completely before frosting.
If you love chocolate desserts as much as I do, you might also want to peek at this Baileys chocolate cake for a grown up twist on cake night.
Best Frosting for Chocolate Cake
For this simple chocolate cake recipe homemade, I usually go with a classic chocolate buttercream because it is quick and it looks cute even when you are not great at frosting. If you want something lighter, a simple whipped chocolate frosting is great too, but buttercream is the safe choice for beginners.
Here is my go to buttercream style frosting:
Quick chocolate buttercream idea: Beat 1 cup softened butter until fluffy, then add 3 and 1/2 cups powdered sugar, 1/2 cup cocoa powder, a pinch of salt, 2 teaspoons vanilla, and 3 to 5 tablespoons milk until it is smooth and spreadable.
If you are feeling fancy, add a tablespoon of strong coffee to the frosting. It does not make it taste like coffee, it just makes the chocolate taste louder.
And if you ever want a totally different vibe, like coconut and pecans and that old school bakery feel, I really like this homemade German chocolate cake for when you want a cake that feels special without being stressful.
Tips for Success
These are the little things I have learned after making this more times than I can count. They save you from dry cake, sunken centers, and frosting that slides around like it is on a slip and slide.
- Measure flour the simple way: spoon it into the cup and level it off. Scooping straight from the bag packs it down and can make the cake heavy.
- Do not overmix: once the wet and dry are combined, stop when it looks smooth. Overmixing can make it dense.
- Use hot coffee if you can: it boosts the cocoa flavor without making the cake taste like a latte.
- Cool completely before frosting: even a little warmth will melt your frosting and make the layers slide.
- Level the layers if needed: if your cakes dome, just trim a thin piece off the top. Snack on it in the kitchen, obviously.
“I made this for my kid’s birthday with zero baking confidence, and it came out so moist and chocolatey. The one bowl part saved me. This is officially my go to cake now.”
Also, random but helpful: if you are planning a whole comfort food night, this easy dinner recipes for beginners roundup is great when you want dinner and dessert without overthinking it.
How to Store Chocolate Cake
This cake keeps really well, which is dangerous information because it means you can keep sneaking slices for days. For a simple chocolate cake recipe homemade, storage is pretty forgiving as long as you keep it covered.
If it is frosted: Store it in an airtight container at room temperature for up to 2 days if your kitchen is cool. If your kitchen runs warm, pop it in the fridge.
If it is unfrosted: Wrap the layers tightly in plastic wrap and keep at room temp for 2 days, or freeze for up to 2 months. I love freezing layers because it makes last minute cake cravings way too easy.
Fridge tip: Cold cake can feel a bit firmer. Let slices sit out for 20 minutes and the texture gets soft again.
Decorating Ideas
I am not a professional decorator, so I stick to ideas that look cute and feel realistic. This is the section where you can make the cake look like a big deal, even if it is a casual weeknight bake.
Easy decorating that actually works:
Swirl frosting with the back of a spoon for that cozy homemade look.
Chocolate shavings on top using a bar of chocolate and a vegetable peeler.
Sprinkles because sprinkles are basically instant happiness.
Fresh berries like strawberries or raspberries to make it feel bakery pretty.
Ganache drip if you want a little drama: heat 1/2 cup cream, pour over 1 cup chocolate chips, wait 2 minutes, then stir and drizzle.
If you are into the strawberry and chocolate combo, you would probably like this chocolate cake with fresh strawberry filling too. It is such a good party cake.
Common Questions
Can I make this simple chocolate cake recipe homemade without coffee?
Yes. Use hot water instead. Coffee just deepens the cocoa flavor, but the cake still tastes great without it.
Can I bake it in one pan instead of two?
Totally. Use a 9 by 13 pan and bake around 35 to 40 minutes. Start checking at 33 minutes since ovens vary.
Why is my batter so thin?
That is normal for this style of cake, especially after adding the hot liquid. Thin batter is part of what makes the cake come out moist.
How do I keep my cake from sticking to the pan?
Grease the pan well and, if you can, add parchment on the bottom. Let the cake cool 10 minutes before turning it out.
Can I make cupcakes with this recipe?
Yes. Fill liners about two thirds full and bake around 18 to 22 minutes. They stay super soft.
A sweet little wrap up (you should totally bake this)
If you have been wanting a simple chocolate cake recipe homemade that does not feel intimidating, this is the one I would hand you and say trust me. One bowl, simple ingredients, and a frosting that you can freestyle depending on your mood. If you want to compare methods, I have also used this One Bowl Chocolate Cake Recipe – Allrecipes when I am curious about small tweaks, and it is a solid reference. Now grab your cocoa powder, put on some music, and make your kitchen smell like chocolate for the next hour.
One-Bowl Chocolate Cake
Ingredients
Dry Ingredients
- 1.75 cups All purpose flour Spoon and level to measure correctly
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder Use hot coffee for deeper flavor
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
Wet Ingredients
- 2 large Eggs Large eggs
- 1 cup Milk
- 0.5 cups Neutral oil Canola or vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Hot coffee or hot water Coffee deepens the cocoa flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry mixture; mix until smooth with no dry pockets.
- Slowly stir in the hot coffee or water. Expect the batter to be thin.
- Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Frosting
- For frosting, beat 1 cup of softened butter until fluffy, then add 3.5 cups of powdered sugar, 0.5 cup cocoa powder, a pinch of salt, 2 teaspoons vanilla, and 3 to 5 tablespoons milk until smooth and spreadable.