Name: Simple Chocolate Cake Recipe
Prep time: 20 min
Cook time: PT-486032H49M43S
Total time: PT-486032H49M43S
Cuisine: American
Ingredients: 2 cups granulated sugar (400 g); 1 3/4 cups all-purpose flour (245 g); 3/4 cup unsweetened cocoa powder (75 g); 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1/2 tsp salt; 2 large eggs; 1 cup warm water or coffee (240 ml); 1 cup milk (240 ml); 1/2 cup oil (vegetable, corn, or canola – 120 ml); 1 1/2 tsp vanilla extract; 6 oz chopped semi-sweet or bittersweet chocolate (180 g); 1 cup unsalted butter, room temp (226 g); 2 cups powdered sugar, sifted (230 g)

Why You’ll Love This Recipe

This chocolate cake recipe is the perfect balance of sweetness and richness, with a light yet dense texture that melts in your mouth. The cocoa powder adds deep, chocolaty flavor, while the warm water or coffee enhances the chocolate’s richness. The frosting is smooth, creamy, and perfectly complements the cake’s flavor. Whether you decorate it with sprinkles, chocolate curls, or just enjoy it plain, this cake is guaranteed to be a hit.

Ingredients

For the Cake:

2 cups granulated sugar (400 g)
1 3/4 cups all-purpose flour (245 g)
3/4 cup unsweetened cocoa powder (75 g)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup warm water or coffee (240 ml)
1 cup milk (240 ml)
1/2 cup oil (vegetable, corn, or canola – 120 ml)
1 1/2 tsp vanilla extract

For the Chocolate Frosting:

6 oz chopped semi-sweet or bittersweet chocolate (180 g)
1 cup unsalted butter, room temp (226 g)
2 cups powdered sugar, sifted (230 g)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep the Pans:

Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round pans. Line the bottom with parchment paper for easy release.

Mix the Batter:

In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add eggs, warm water (or coffee), milk, oil, and vanilla extract. Whisk until smooth and pourable.

Bake the Layers:

Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Make the Frosting:

Melt the chocolate in the microwave or a double boiler and let it cool slightly.
Beat the butter until smooth, then slowly add the sifted powdered sugar.
Add the melted chocolate and beat until light and creamy.

Assemble and Decorate:

Place one cake layer on a serving plate. Spread a layer of frosting on top.
Top with the second cake layer and frost the top and sides generously.
Decorate with sprinkles, chocolate curls, or keep it simple—it’s that good plain!

Servings and timing

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes

Variations

Frosting Variations: Try using whipped cream cheese frosting, or a rich ganache for a different topping.
Flavored Add-ins: You can add chocolate chips or crushed nuts like walnuts or pecans into the batter for added texture.
Cupcakes: This recipe can also be used to make cupcakes. Simply bake the batter in cupcake tins for about 18-20 minutes.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3-4 days. If you have leftovers, you can refrigerate them, but be sure to bring the cake to room temperature before serving for the best flavor and texture.

FAQs

1. Can I use milk chocolate instead of semi-sweet for the frosting?

Yes, you can use milk chocolate if you prefer a sweeter, creamier frosting. Keep in mind it will have a different flavor profile than semi-sweet chocolate.

2. Can I make the cake ahead of time?

Yes, you can bake the cake a day in advance and store the layers tightly wrapped in plastic wrap. Frost the cake the day you plan to serve it for the freshest results.

3. Can I freeze the cake?

Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and foil, and store them in the freezer for up to 3 months. Thaw the cake layers before frosting.

4. Can I use a different type of flour?

You can substitute all-purpose flour with cake flour for a slightly lighter and more tender crumb. If you’re using self-rising flour, omit the baking powder and baking soda.

5. Can I substitute the coffee for water in the cake batter?

Yes, you can substitute the coffee with warm water, but the coffee enhances the chocolate flavor, giving it a richer taste. If you prefer not to use coffee, water works just fine.

6. Can I use margarine instead of butter for the frosting?

Yes, you can use margarine in place of butter, but the frosting may not be as rich and creamy as with butter. Butter gives the frosting a smoother texture and flavor.

7. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for structure.

8. Can I use a different size pan?

Yes, you can use different size pans, but you may need to adjust the baking time. For a 9×13-inch pan, the baking time will be about 25-30 minutes. For cupcakes, bake for 18-20 minutes.

9. How do I prevent my cake from sticking to the pan?

Greasing and flouring the pans is important, but lining the bottom with parchment paper is the best way to ensure the cake layers release easily.

10. Can I make this cake without frosting?

Absolutely! You can enjoy this cake on its own, dusted with powdered sugar, or with a scoop of ice cream if you prefer a simpler dessert.

Conclusion

This Simple Chocolate Cake is a timeless dessert that’s easy to make and delivers rich, delicious chocolate flavor with every bite. Whether you’re making it for a special occasion or just because, this cake is sure to impress. The creamy chocolate frosting adds a perfect finishing touch, making it the ultimate treat for any chocolate lover!

Simple Chocolate Cake Recipe

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Author: Mia
Total Time: 50-55 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Indulge in the ultimate chocolate indulgence with this Simple Chocolate Cake recipe! Rich, moist, and perfectly chocolatey, topped with a silky chocolate frosting, this cake is perfect for any occasion. Easy to make and guaranteed to satisfy your chocolate cravings!

Instructions

Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round pans. Line the bottom with parchment paper for easy release.
In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, warm water (or coffee), milk, oil, and vanilla extract. Whisk until smooth and pourable.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Melt the chocolate in the microwave or double boiler and let it cool slightly. Beat the butter until smooth, then slowly add the powdered sugar. Add the melted chocolate and beat until light and creamy.
Place one cake layer on a serving plate. Spread a layer of frosting on top. Top with the second cake layer and frost the top and sides generously. Decorate with sprinkles, chocolate curls, or keep it simple—it’s that good plain!

Notes

You can swap the warm water for coffee for a deeper flavor.
Make sure the cake layers are completely cool before frosting to avoid melting the frosting.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American