Easy Chocolate Cake

Easy Chocolate Cake is rich and moist, cooked from scratch with hot coffee and cocoa powder added to the batter, and done in under 45 minutes!

Chocolate Cake

Chocolate Cake

For many families, Easy Chocolate Cake is their go-to dessert when it comes to birthdays. It’s wonderfully moist, with touches of coffee taste that bring out the best in the chocolate. You could even quadruple this chocolate cake recipe and use multiple cake pans to create a layer cake.

This Easy Chocolate Cake recipe also includes homemade Chocolate Frosting, which is ideal for layer cakes since it can be produced in large batches. This is a go-to cake recipe since it takes only 45 minutes to prepare. Your friends and family will believe you got it from a bakery.

How to Make Chocolate Cake:

First, prepare the Cake Batter, beginning with the chocolate sauce made with melted butter and unsweetened cocoa powder:

Chocolate Cake

When combining the wet and dry components, make sure to sift them well.

How to Keep Chocolate Cake Moist.

  • Bake your delicacies to the proper temperature. A typical problem with dry cakes is that the oven does not cook at the proper temperature. Try an oven-safe thermometer to ensure that your temperature is correct.
  • In this cake recipe, don’t use high-fat components. The fats in butter, milk, cream, or oil contribute significantly to a cake’s moisture content.
  • For more moisture, add ½ cup sour cream to this cake recipe.
  • If your recipe is coming up dry, consider replacing part of the granulated sugar with brown sugar. Brown sugar has a higher moisture level, therefore it can assist add moisture to the cake.
  • When measuring all-purpose flour, use a knife to level the measuring cup. Too much flour will cause the cake to dry out.

Tips for Making Chocolate Cake

  • To ensure the greatest flavor and texture, use fresh leavening agents and vanilla extract that has not expired.
  • The baking time might vary depending on the size of your cake pans. If you pour the entire bowl of batter into a single pan, the thicker cake may take longer to bake. If you make cupcakes, the baking time will be around 20-25 minutes.
  • Use a good-quality cake pan. The metal in the pan might be the difference between a great cake recipe and one that is burned on the bottom because the heat was not distributed evenly.
  • Take cautious not to overmix your cake batter.
  • Poke a toothpick into the center of the cake. If it comes out clean, the cake is finished baking.
  • This recipe may also be used to create cupcakes, or crumble the cake into a big dish and combine with icing to make cake pops.


  • Decorations: For a decorative treat, top the frosted chocolate cake with fresh raspberries or strawberries, sprinkles, candies, or chocolate shavings. To decorate, use a piping bag filled with white chocolate frosting (or any color icing). To decorate, top with crushed peppermint candies or sliced almonds. If you’re creating frosting, use the same (or a complementary) flavor.
  • Chocolate: If preferred, add a handful of semisweet chocolate chips, white chocolate chips, or almonds to the mixture.
  • Fruit: If you don’t want to use icing or fondant, add a layer of strawberries. Topping between the cake layers, sprinkle with confectioner’s sugar or cocoa powder, and garnish with fresh fruit.
  • Egg alternative: There are several methods to substitute eggs in a chocolate cake recipe. Two of my favorites are applesauce and bananas. In this chocolate cake recipe, use ½ of a mashed banana or ¼ cup of applesauce for each egg.
  • Extracts: To change the flavor of this chocolate cake recipe, replace the vanilla extract with almond or peppermint extract.
  • Dark chocolate cake: Dark chocolate cake may be made with standard cocoa powder or with dark chocolate cocoa powder for a deeper flavor.
  • Lightened chocolate cake: Replace the oil with the same quantity of applesauce, and the full milk with 2% milk.

How to Store Easy Chocolate Cake

  • Serve: To maintain the texture quality, store cake at room temperature and carefully wrapped for 3-4 days. Use plastic wrap to prevent the slices from drying out.
  • Store: this cake will keep in the fridge for approximately a week. Cakes may normally sit on the counter, but they must be refrigerated if they include a lot of moisture or dairy, such as whipped cream.
  • Freeze: To freeze, wrap cake securely in plastic wrap and then in aluminum foil. It is best kept for around 6 months.

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Recipe Card

Easy Chocolate Cake

Easy Chocolate Cake

Easy Chocolate Cake is rich and moist, cooked from scratch with hot coffee and cocoa powder added to the batter, and done in under 45 minutes!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12


  • 2 cups sugar
  • 1 3/4 cups flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup hot coffee you can substitute boiling water
  • Chocolate Frosting Recipe


  • Preheat the oven to 350 degrees. Butter and sprinkle two 9-inch cake pans with cocoa powder.
  • In a stand mixer on low speed, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the eggs, milk, oil, and vanilla. Add to the stand mixer on low then medium speed until just blended. Finally, gently add the hot coffee and stir in by hand until just incorporated.
  • Pour half of the mixture into each pan and bake for 30-35 minutes, then remove, let to cool fully, and cover with the chocolate frosting.
Keyword Easy Chocolate Cake

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