It only requires one mixing bowl and a square cake pan to make this Easy Chocolate Cake! It’s moist, rich, and topped with a silky smooth cocoa frosting.
As much as I love a good Layered Chocolate Cake, I don’t always have the time to make one. That’s why I love how quick this one is! You could even make some Easy No-Churn Ice Cream to go with it!
Quick & Easy Chocolate Cake
On Instagram a few weeks ago I set up polls to see what types of recipes you guys were interested in. It looks like you wanted to see more quick and easy desserts with some intricate show-stoppers sprinkled in between.
I’m right there with you! I love a good three layer cake (hello pistachio cake), but I’m ALL about desserts you can make on a whim. Nothing too fussy, no hard to find ingredients, and nothing overly time consuming. I have three little children after all!!
This easy chocolate cake is one we’ve really grown to love. You make it in one bowl, in under an hour and it tastes amazing!
Run into the kitchen, grab a 9×9 inch baking pan, a hand mixer and let’s get baking!
Ingredient Tips
Brown Sugar: I find using a bit of brown sugar adds depth of flavor and moisture to this cake. Both of which are important characteristics of a good chocolate cake!
Espresso Powder: In almost all of my chocolate based recipes I add espresso powder to the water. It’s a trick I learned when I worked at Sur La Table. It enhances the flavor of the chocolate without being noticeable. This is not an espresso cake, so don’t expect to taste it.
Cocoa Powder: Make sure to sift the cocoa powder so that you don’t end up with clumps in your batter.
Buttermilk: Buttermilk creates a moist yet light cake crumb. If you don’t have any on hand, you can make your own, or substitute equal amounts of plain yogurt or sour cream.
How to Make It
BATTER. First things first. Combine the brown sugar and granulated sugar in a large mixing bowl. Add the oil, eggs, vanilla, buttermilk and water. After the wet ingredients have been mixed together, add the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder.
The batter should be fairly wet and runny.
BAKE. Bake the cake for 30-35 minutes. You’ll know the cake is done when the top springs back when touched. A toothpick or cake tester inserted into the center of the cake will also give you an idea doneness. We’re looking for just a few moist crumbs.
FROSTING. While the cake is cooling you can whip up the frosting in the same bowl you made the batter in. The fewer the dishes the better, right?!
DECORATE. Once the cake is completely cool, spread the frosting over top and sprinkle with chocolate pearls, chocolate curls/shavings, or chocolate jimmies. Whatever you have on hand! We’ve made this cake a few times, once with rainbow sprinkles and once with mini M&Ms. It’s definitely a clean-out-the-baking-shelf kind of cake.
SERVE. Slice it up in 9 or 16 pieces depending on how many people you plan on serving it to. I was instructed to cut BIG pieces because my kiddos have eyes bigger than their teeny little stomachs.
Recipe Variations
Cupcakes: You can easily make these in a cupcake pan with liners. Just be aware that they won’t take as long to bake as a full cake.
Ganache: If you don’t want to do a frosting you can use a ganache instead. Make a ganache by melting 1.5 cups of chocolate chips and a ½ cup of heavy cream in a double boiler situation
Dairy-free: Use almond/coconut milk and margarine.
No espresso powder? Bloom the cocoa powder with the hot water before adding it in! This helps create a deeper chocolate flavor without having to use espresso powder.
Serving & Storing
Grab a tall glass of milk to serve with this chocolate cake, cause you’re gonna need it! And of course, cake is always better with ice cream. Try pairing it with our Vanilla Bean Ice Cream or Brownie Fudge Swirl Ice Cream.
Keep the cake STORED either in the fridge or on the counter! Once the cake is frosted it is protected from drying out.
Cakes will last for around a month in the FREEZER if you wrap them in plastic wrap and then place them in freezer safe bags. To eat the cake, let it thaw in the fridge overnight and then unwrap and frost the layers
Make ahead of time? Cake is always best the day it’s baked. If you want to, you can bake, cool, and frost this cake the day before serving. The frosting acts as a barrier so you don’t need to worry about the cake drying out if you make it ahead of time. You can also bake the cake the day before to ensure that it is fully cooled before frosting it.
I hope you’ll fall in love with this everyday chocolate cake. It’s rich, moist and decadent. Everything a good chocolate cake should be!
P.S. I’m hoping to add a few more “everyday cakes” to the blog. What kind of cake would you love to see simplified? Leave a comment below and let me know!
For more chocolate cakes, try:
- Perfect Chocolate Cheesecake
- S’mores Layer Cake
- Ultimate Chocolate Cupcakes
- Black Forest Cupcakes
- Chocolate Blackout Cake
- Chocolate Molten Lava Cake
Easy Chocolate Cake Recipe
Ingredients
For the Cake:
- 1 c. granulated sugar
- 1/2 c. brown sugar
- 1/4 c. vegetable oil
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 3/4 c. buttermilk
- 3/4 c. warm water + ½ tsp. espresso powder - espresso is optional
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. coarse kosher sea salt - not fine
- 3/4 c. quality unsweetened cocoa powder*
For the Frosting:
- 1/2 c. 1 stick unsalted butter, room temperature
- 1 3/4 c. powdered sugar
- 1/4 c. unsweetened natural - dutch process or cocoa rouge cocoa powder
- 1 tbsp. milk
- 1 tsp. vanilla extract
- 2 pinches coarse sea salt
For the Garnish:
- 1/4 c. chocolate curls - chocolate jimmies or crunchy dark chocolate pearls
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9x9-inch square pan with parchment paper; set aside.
- In the bowl of a stand mixer, or a large bowl with a hand mixer, beat the sugars and oil for 30 seconds. Add the vanilla and eggs, mixing well after each addition. Pour in the vanilla, buttermilk, and hot water. Mix until combined.
- Add the dry ingredients: flour, baking soda, baking powder, and salt. Sift cocoa powder over the top. Whisk until combined, about 30 seconds.
- Pour into the prepared pan. Place in the oven and bake for 30-35 minutes or until the top springs back when touched (or a cake tester inserted into the center comes out clean).
- Remove from the oven and allow to cool.
- For the chocolate frosting: In the bowl of a stand mixer, or a large mixing bowl with a handheld mixer, beat the butter until light and creamy, about 2 minutes.
- Carefully add in the powdered sugar, cocoa powder, milk, vanilla, and salt; beat until fluffy, about 2 minutes.
- Spread over the cooled cake. Top with desired garnishes.
A delicious cake! Chocolate cake is our go-to for most occasions & this one won’t disappoint!
So GOOD! This recipe is so moist and rich. This will be my new go-to recipe.
Hi. I’ve made this cake twice and I LOVE IT. Can I make it as cupcakes? Will I have to change some measurements or so?
So happy you like it! I have not tried using this specific recipe for cupcakes, but I am sure you could. I would keep everything the same & just pour in the cupcake liners. It probably wouldn’t need as much time.
I do not have buttermilk. What else can I use?
Here are a few options…For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk. Hope that helps!
This is a family favorite in my house! It’s so moist and delicious!