Looking for a decadent chocolate cake that’s as simple as it is delicious? You’ve found it! This ultimate chocolate cake recipe delivers rich, moist, and tender layers every time, and it’s so easy to make—you don’t even need an electric mixer. Whether you want to dress it up for a special occasion or enjoy it as an everyday treat, this cake is the answer to all your chocolate cravings.
A slice of this cake, slathered in velvety chocolate buttercream, is pure heaven. It’s the kind of cake that will have everyone asking for seconds, and it stays fresh for up to 5 days—if it lasts that long!
Want to make it extra special? Top it with a luscious chocolate ganache for a rich and luxurious finish. But if you’re craving a lighter twist, the classic chocolate buttercream is an absolute winner. And if you’re feeling extra adventurous, check out our Fudge Cake for the ultimate chocolate indulgence!
This is the Chocolate Cake
When it comes to simple, no-fuss recipes, this chocolate cake hits the mark every single time. It’s the kind of cake that feels familiar, comforting, and utterly delicious without requiring any complicated techniques. What makes this recipe stand out is the secret ingredient: boiling water. This step unlocks the full potential of cocoa powder, intensifying its flavor for a deep, rich chocolate taste that will leave your taste buds dancing.
The texture is just right—moist, tender, and incredibly soft, holding up wonderfully over several days. Whether you enjoy it with a dusting of powdered sugar, a dollop of whipped cream, or a generous layer of frosting, this cake is always a crowd-pleaser.
I found this recipe while testing various chocolate cakes, and I can honestly say it’s become my go-to. It’s one of the few recipes on my site that I didn’t tweak, because, quite frankly, it doesn’t need it. It’s perfect just the way it is.
Incredibly Quick and Easy
Whipping up this chocolate cake couldn’t be simpler! With just one bowl and a whisk, you’ll have the batter ready in no time. Gone are the days of creaming butter and worrying about over-mixing—the oil in this recipe keeps the cake wonderfully moist and forgiving. No more dry, crumbly cake disasters!
Even if you’re in a rush or you accidentally leave it in the oven for too long (don’t worry, I’ve done it), this cake will still turn out beautifully. It’s practically foolproof! The rich chocolate flavor and soft texture make it ideal for any occasion, from a last-minute treat to a birthday celebration.
My Everyday Chocolate Cake
This cake has earned its place as my everyday go-to for all things chocolate. When I’m craving something light and fluffy, this recipe satisfies without feeling too dense. Sometimes, you might want the decadence of a Fudge Cake or the rich depth of a dark chocolate dessert, but other times, you just want a no-fuss, light chocolate cake that’s perfect with any frosting. This is it.
It’s also great for customizing. If you’re making this for a special occasion, you can easily transform it into a showstopper by adding sprinkles, fondant decorations, or even a fun chocolate basket. But for everyday treats? A simple dusting of powdered sugar or a scoop of vanilla ice cream is all it needs.
Chocolate Cake
This rich, moist chocolate cake is incredibly simple to make and delivers decadent results every time. It’s perfect for any celebration, or even as a quick treat when you’re craving something sweet.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cake, easy chocolate cake, homemade cake
Servings: 8 slices
Calories: 450 kcal
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (see Note 2)
- 1 and 1/2 teaspoons baking powde
- 1 and 1/2 teaspoons baking soda
- 2 cups white sugar (Note 1)
- 1 teaspoon salt
- 2 large eggs (~55-65g / 2 oz each)
- 1 cup milk (low or full fat)
- 1/2 cup vegetable oil (or canola)
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Step 1: Prep Your Oven and Pans
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for a smooth release.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together:
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon + 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 2 cups white sugar
- 1 teaspoon salt
Whisk everything together until it’s well combined and lump-free.
Step 3: Add Wet Ingredients
Add the following to the dry ingredients:
- 2 large eggs (~55–65g each)
- 1 cup milk (low or full fat)
- 1/2 cup vegetable oil (or canola)
- 2 teaspoons vanilla extract
Mix until just combined, being careful not to overmix.
Step 4: Stir in Boiling Water
Pour in 1 cup of boiling water, mixing slowly. The batter will look thin, but don’t worry—that’s the key to an incredibly moist cake!
Step 5: Bake
Evenly divide the batter between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Frost
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once they’ve cooled, frost with your favorite chocolate buttercream, ganache, or whatever you like!
Notes
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 60g
- Dietary Fiber: 3g
- Sugars: 38g
- Protein: 6g
Craving More? Let’s Chat Chocolate!
1. Can I use Dutch-processed cocoa powder instead of regular cocoa powder?
Yes! Dutch-processed cocoa powder can be used, though it might slightly change the flavor and texture of the cake. This recipe works best with natural cocoa, which reacts with baking soda for a nice rise.
2. How can I make this chocolate cake egg-free?
Substitute each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. The cake will still be moist and delicious!
3. Can I turn this recipe into cupcakes?
Absolutely! Divide the batter into a lined cupcake tin and bake at the same temperature for 18–22 minutes. Test with a toothpick to check doneness.
4. Can I make this chocolate cake ahead of time?
Yes! The cake actually tastes better the next day. Wrap it tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
5. What’s the best frosting for this chocolate cake?
Chocolate buttercream is a classic choice, but you can also try cream cheese frosting, peanut butter frosting, or even a rich ganache. It’s totally up to you!
6. Can I freeze this chocolate cake?
Yes, you can freeze the unfrosted cake layers! Wrap them tightly in plastic wrap and foil, and they’ll stay good in the freezer for up to 2 months. Thaw them at room temperature before frosting and serving.
7. Why is boiling water added to the batter?
Boiling water helps to dissolve the cocoa powder, making it bloom and enhancing the chocolate flavor. This results in a richer, more intense chocolate taste in the final cake.