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easy chocolate cake recipe

Here’s a simple, beginner‑friendly easy chocolate cake recipe you can bake today, plus a few quick tips and variations.

Quick Scoop (Overview)

This is a one‑bowl, moist, chocolate‑forward cake you can mix by hand in about 10 minutes and bake in around 30–35 minutes. It uses basic pantry ingredients and no special techniques.

Ingredients

For the chocolate cake

  • 1 ¾ cups all‑purpose flour
  • 1 ½ cups white sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 large eggs (room temperature if possible)
  • 1 cup milk (whole or 2%)
  • ½ cup neutral oil (vegetable, canola, or sunflower)
  • 2 teaspoons vanilla extract
  • 1 cup hot or boiling water (this makes the cake extra moist and enhances the chocolate flavor)

For a quick chocolate frosting

  • ½ cup unsalted butter, softened
  • 2 ½–3 cups powdered sugar (to taste)
  • ½ cup unsweetened cocoa powder
  • 3–5 tablespoons milk or cream (to thin)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Step‑by‑Step Instructions

1. Prep your pan and oven

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour:
    • One 9×13‑inch pan, or
    • Two 8‑ or 9‑inch round cake pans (line the bottoms with parchment if you can).
  3. Lightly tap the pans to remove excess flour.

2. Mix the batter (one bowl)

  1. In a large mixing bowl, whisk together:
    • Flour
    • Sugar
    • Cocoa powder
    • Baking powder
    • Baking soda
    • Salt
  2. Add eggs, milk, oil, and vanilla.
  3. Whisk until smooth and lump‑free (30–60 seconds; don’t overmix).
  4. Pour in the hot or boiling water and whisk until fully combined.
    • The batter will look quite thin – that’s what makes the cake very moist.

3. Bake

  1. Pour the batter into your prepared pan(s).
  2. Bake at 350°F (175°C):
    • 9×13‑inch pan: about 30–35 minutes.
    • Two 8‑ or 9‑inch rounds: about 25–30 minutes.
  3. Start checking doneness a few minutes early:
    • A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
  4. Let the cake cool in the pan for 10–15 minutes, then:
    • For a 9×13, you can leave it in the pan to frost.
    • For layers, carefully turn onto a wire rack and cool completely before frosting.

Quick Chocolate Frosting

1. Make the frosting

  1. In a bowl, beat softened butter until creamy.
  2. Sift in cocoa powder and 2 cups of powdered sugar.
  3. Add vanilla, the pinch of salt, and 2–3 tablespoons of milk or cream.
  4. Beat until smooth and fluffy, adding:
    • More powdered sugar for a thicker, sweeter frosting.
    • A bit more milk for a softer, spreadable frosting.

2. Frost the cake

  • Make sure the cake is completely cool (or the frosting will melt and slide).
  • For a 9×13, simply spread frosting over the top with an offset spatula or the back of a spoon.
  • For layers, place the first layer on a plate:
    • Add frosting on top, spread to the edges.
    • Add the second layer, then frost the top and sides.

Optional toppings:

  • Chocolate chips or shavings
  • Sprinkles
  • Fresh berries
  • A light dusting of cocoa or powdered sugar

Mini Sections: Tips, Variations, and “What If…?”

Make it even easier

  • Mix by hand: A whisk or spatula is enough; you don’t need a mixer.
  • Fewer dishes: Use a large measuring jug or bowl to melt/heat liquids and mix everything in one place.
  • Sheet cake style: Bake in a 9×13 pan and serve straight from the pan; it’s very weeknight‑ and party‑friendly.

Simple variations

  • Extra moist “blackout” vibe: Add ½ cup sour cream or plain yogurt and reduce milk to ¾ cup.
  • Mocha twist: Add 1–2 teaspoons instant coffee or espresso powder to the dry ingredients.
  • Filled version:
    • Slice the cooled cake into two layers and spread jam, whipped cream, or chocolate ganache in the middle.
  • Cupcakes:
    • Fill cupcake liners about ⅔ full.
    • Bake at 350°F (175°C) for about 18–22 minutes.

Make‑ahead and storage

  • Room temperature: Keep the frosted cake covered for 2–3 days.
  • Fridge: For up to 4–5 days; bring slices to room temperature before serving for best texture.
  • Freezer:
    • Wrap unfrosted layers tightly in plastic wrap and freeze up to 2–3 months.
    • Thaw in the fridge, then frost.

A tiny “story” while it bakes

Imagine it’s a busy weekday evening: you’ve had a long day, your kitchen isn’t spotless, and you want dessert that feels like a treat without turning your whole night into a baking project. You stir this thin, glossy chocolate batter together in one bowl, slide the pan in the oven, and for the next half hour the whole place slowly smells like a bakery. By the time you finish cleaning up that single mixing bowl and whisk, your cake’s cooling on the counter, ready for a quick frosting or just a dusting of powdered sugar.

TL;DR (Quick Reference)

  • Mix dry ingredients.
  • Add eggs, milk, oil, vanilla.
  • Stir in hot water (batter will be thin).
  • Bake at 350°F (175°C) for ~30 minutes.
  • Cool completely, then frost with simple cocoa‑butter frosting.

Information gathered from public forums or data available on the internet and portrayed here.