Easy Chocolate Cake
If you’ve been searching for the perfect Easy Chocolate Cake, this is it. It’s rich, moist, deeply chocolatey, and topped with a fluffy homemade chocolate buttercream that tastes like it came straight from a bakery.
Like our three-ingredient chocolate cake, this one is made with simple pantry ingredients and baked in a 9×13 pan. No fancy layers or decorating skills required!
If you love classic, family-friendly treats like this one, check out our other delicious dessert recipes.
Table of contents
Why You’ll Love This Recipe
- Super moist and tender
- Deep chocolate flavor
- Simple pantry ingredients
- Easy 9×13 sheet cake
- Perfect for birthdays, potlucks, or weeknights
- A great make-ahead option
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Unsweetened Cocoa Powder: Provides the rich chocolate flavor in both the cake and frosting.
- All-Purpose Flour: Gives the cake its structure and stability, allowing it to rise and hold together.
- Granulated Sugar: Sweetens the cake while also helping create a soft, tender texture.
- Eggs: Bind the ingredients, add moisture, and provide structure to the cake.
- Butter (for the frosting): Provides the creamy, rich base and smooths the chocolate flavor.
- Powdered Sugar (for the frosting): Sweetens and thickens the frosting, giving it a smooth, spreadable consistency.
Variations
- Add Chocolate Chips: Fold in a cup of chocolate chips before baking for extra richness.
- Make It a Layer Cake: Divide the batter between two 9-inch round pans and adjust the baking time accordingly.
- Add Espresso Powder: A teaspoon of espresso powder enhances the chocolate flavor beautifully.
- Top with Sprinkles: Perfect for birthdays or celebrations.
How to Make Easy Chocolate Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Whisk the dry cake ingredients and set aside.
- Beat the eggs slightly. Then, whisk in the remaining wet ingredients.
- Mix the wet ingredients into the dry ingredients. Then, whisk in the hot water.
- Pour into a prepared 9×13 baking dish and bake until a toothpick inserted into the center comes out clean. Cool completely.
- Beat the butter until smooth. Then, add a cup of powdered sugar and a tablespoon of mix. Repeat until the forstin gis smooth and creamy. Then, mix in the cocoa and vanilla and beat until fluffy.
- Frost the cooled cake liberally and enjoy.
Expert Tips
- Sift your cocoa powder to avoid lumps.
- Don’t overmix once combined.
- Make sure the cake is completely cool before frosting.
- Use room-temperature butter for smooth frosting.
If you love easy cakes like this, check out our collection of irresistible poke cakes.
Easy Chocolate Cake FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The batter is supposed to be thin! The hot water helps bloom the cocoa powder and creates an incredibly moist, tender crumb once baked.
Yes! You can substitute hot brewed coffee for the hot water to deepen the chocolate flavor. It won’t make the cake taste like coffee. It simply enhances the richness.
Absolutely. You can bake the cake a day in advance and store it covered at room temperature. Frost it the day you plan to serve for the freshest taste.
Of course! While the chocolate buttercream pairs perfectly, you could use vanilla buttercream, cream cheese frosting, or even a simple chocolate ganache.
Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Let the refrigerated cake come to room temperature before serving for the best texture.
Yes. Wrap the unfrosted or frosted cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Easy Chocolate Cake
Equipment
- mixing bowls
- Whisk
- Electric mixer
- 9×13-inch baking pan
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- ¾ cup unsweetened cocoa powder sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot tap water
For the Chocolate Buttercream Frosting
- 1 cup butter softened
- 4 cups powdered sugar
- 4 tablespoons milk
- ½ cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with non-stick cooking spray and set aside.
- In a large bowl, whisk together flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In a medium bowl, whisk the eggs, then add milk, vegetable oil, and vanilla extract. Mix until combined.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Add the hot water and whisk until the batter is smooth.
- Pour batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
- In a large bowl, beat butter with an electric mixer until smooth and creamy.
- Add powdered sugar one cup at a time, alternating with 1 tablespoon of milk, beating until smooth after each addition.
- Add cocoa powder and vanilla extract.
- Beat until light and fluffy.
- Spread frosting evenly over the cooled cake.
- Slice and serve.
Notes
- For the frosting, salted butter can be used; unsalted butter works as well.
- Whole milk is recommended for both cake and frosting for best richness, but lower-fat milk may be substituted.
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Pan options & bake times:
- 2 (8-inch) round pans: 30–35 minutes
- 2 (9-inch) round pans: 25–30 minutes
- Cupcakes (24): 15–20 minutes
- Bundt pan: 40–45 minutes (grease generously with baking spray)
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
