Why You’ll Love This Recipe
This Easy Homemade Chocolate Cake is the kind of recipe everyone should have in their collection. It is straightforward, dependable, and delivers a rich chocolate flavor without complicated steps or special equipment. I created this recipe for everyday baking, when you want a homemade cake that tastes comforting and familiar without spending hours in the kitchen. The crumb is soft and moist, the chocolate flavor is deep but balanced, and the cake stays tender even the next day. What I appreciate most about this recipe is how forgiving it is. It works well for beginner bakers and still produces bakery-style results. Whether you are baking for a birthday, a family gathering, or simply craving something sweet, this chocolate cake fits the occasion perfectly. It pairs beautifully with a simple chocolate or vanilla frosting and can easily be dressed up or kept classic.
Print
Easy Homemade Chocolate Cake – Simple, Moist, and Foolproof
- Total Time: 45 minutes
- Yield: 8 slices
- Diet: Vegan
Description
A simple, moist, and fluffy homemade chocolate cake made with pantry staples, perfect for beginners and ideal for everyday baking or celebrations.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup warm water
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add warm water, vegetable oil, vinegar, and vanilla extract to the dry ingredients.
- Mix until smooth and no lumps remain.
- Pour batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before serving or frosting.
Notes
- This cake is dairy-free and egg-free.
- You can frost with chocolate ganache or simple powdered sugar glaze.
- Store covered at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour provides structure while keeping the cake soft and tender.
Unsweetened cocoa powder gives the cake its classic chocolate flavor and rich color.
Granulated sugar sweetens the cake and balances the cocoa.
Baking powder helps the cake rise evenly for a light texture.
Baking soda works with the cocoa powder to improve softness and lift.
Salt enhances the chocolate flavor and balances sweetness.
Eggs add structure, moisture, and richness to the batter.
Milk keeps the cake moist and helps blend the dry ingredients smoothly.
Vegetable oil ensures a soft crumb and prevents dryness.
Vanilla extract rounds out the chocolate flavor and adds warmth.
Hot water or hot coffee blooms the cocoa powder, intensifying the chocolate taste.
Butter is used in the frosting to create a smooth, rich base.
Powdered sugar sweetens the frosting while keeping it creamy.
Additional cocoa powder in the frosting deepens the chocolate flavor.
Milk or cream adjusts the frosting consistency for easy spreading.
Directions
Preheat the oven and grease a round or square cake pan, lining it with parchment paper if desired. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, mix the eggs, milk, oil, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir gently until just combined. Slowly pour in the hot water or coffee, mixing until the batter is smooth and slightly thin.
Pour the batter into the prepared pan and tap gently to release air bubbles. Bake until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
To prepare the frosting, beat the butter until creamy. Add powdered sugar and cocoa powder gradually, then mix in milk or cream until the frosting reaches a smooth, spreadable consistency. Frost the cooled cake and serve.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This cake serves 8 to 10 people. Preparation time is approximately 15 minutes, baking time is 30 to 35 minutes, and cooling and frosting take about 40 minutes.
Storage/reheating
Store the cake in an airtight container at room temperature for up to two days or refrigerate for up to five days. Bring to room temperature before serving. Reheating is not recommended.
Variations and Customizations
This Easy Homemade Chocolate Cake is highly adaptable. For a richer flavor, substitute hot coffee for the hot water. I tested this version, and it enhanced the chocolate depth without adding a coffee taste.
You can add chocolate chips to the batter for extra bursts of chocolate or fold in chopped nuts for texture. If you prefer a lighter cake, replace part of the milk with buttermilk for a softer crumb.
For frosting variations, try vanilla buttercream, cream cheese frosting, or a simple dusting of powdered sugar for a lighter finish. You can also turn this into a layer cake by baking the batter in two pans and reducing the baking time slightly. These options allow you to customize the cake while keeping it easy and approachable.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 420 |
| Protein (g) | 6 |
| Carbs (g) | 54 |
| Fat (g) | 22 |
| Saturated Fat (g) | 9 |
| Fiber (g) | 3 |
| Sugar (g) | 38 |
| Sodium (mg) | 320 |
Expert Tips & Customizations
Do not overmix
Mix just until combined to keep the cake tender.
Use hot liquid
Hot water or coffee helps deepen the cocoa flavor.
Cool completely
Frosting a warm cake can cause melting and sliding.
Smooth frosting
Add liquid gradually for perfect frosting consistency.
FAQs
Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and frosted before serving.
Can I use butter instead of oil?
Oil keeps the cake moister, but melted butter can be used with slightly denser results.
Can this be made in a square pan?
Yes, this recipe works well in both round and square pans.
Does this cake freeze well?
Yes, freeze unfrosted cake for up to two months.
Can I make this dairy-free?
Yes, use plant-based milk and dairy-free butter alternatives.
What cocoa powder works best?
Unsweetened natural or Dutch-processed cocoa both work well.
Conclusion
Easy Homemade Chocolate Cake is a timeless recipe that delivers dependable results with minimal effort. Soft, moist, and full of chocolate flavor, it is perfect for everyday baking and special occasions alike, making it a recipe you will return to again and again.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!