Name: Simple Chocolate Cake
Prep time: 20 min
Cook time: PT-486091H35M4S
Total time: PT-486091H35M4S
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; 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)

A decadently moist, two-layer chocolate cake with smooth chocolate frosting that’s perfect for celebrations or whenever your chocolate cravings strike. This classic recipe delivers rich chocolate flavor with a tender crumb that will have everyone asking for seconds.

Why You’ll Love This Recipe

This simple chocolate cake is a crowd-pleaser that never disappoints. The combination of cocoa powder in the cake and real melted chocolate in the frosting creates layers of chocolate flavor that satisfy even the most devoted chocolate lovers. It’s easy enough for beginners but impressive enough for special occasions. The cake stays moist for days, and the frosting sets to a silky finish that’s both elegant and comforting. Best of all, it uses pantry staples, so you can likely make it without a special trip to the store.

Ingredients

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

Granulated sugar provides sweetness and helps create the cake’s tender texture by retaining moisture and incorporating air when creamed with other ingredients.

All-purpose flour forms the structural foundation of the cake, giving it substance while still allowing for a light crumb when properly measured.

Unsweetened cocoa powder delivers that deep chocolate flavor without added sweetness, allowing you to control the overall sugar content of the cake.

Baking powder and baking soda work as leavening agents, creating the chemical reactions needed for the cake to rise properly during baking.

Salt enhances all the flavors in the cake, particularly the chocolate, and balances the sweetness.

Eggs bind the ingredients together while adding structure, moisture, and richness to the cake.

Warm water or coffee activates the cocoa powder, bringing out its full flavor profile. Coffee particularly enhances chocolate flavor without making the cake taste like coffee.

Milk adds moisture and creates a tender crumb through its protein and fat content.

Oil keeps the cake moist far longer than butter would, giving this cake its remarkable staying power in terms of texture.

Vanilla extract complements and enhances the chocolate flavor with its warm, aromatic qualities.

Semi-sweet or bittersweet chocolate forms the base of the frosting, providing authentic chocolate flavor and a silky texture that melts in your mouth.

Unsalted butter creates a creamy, stable frosting base that holds its shape when spread on the cake.

Powdered sugar sweetens the frosting while its fine texture ensures smoothness without any grittiness.

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, 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 to wire racks to cool completely.
Make the Frosting:
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.
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

This recipe yields a two-layer 9-inch cake that serves 12 people generously. You can expect to spend about 20 minutes preparing the ingredients and assembling the batter, plus 30-35 minutes of baking time. The total time from start to finish is approximately 50-55 minutes, not including cooling time. Each serving contains approximately 350 calories.

Variations

Mocha Chocolate Cake: Use strong coffee instead of warm water in the batter and add 1 tablespoon of instant espresso powder to the frosting for a sophisticated coffee-chocolate combination.

Raspberry Chocolate Cake: Spread a thin layer of raspberry jam between the cake layers before adding the frosting for a fruity contrast to the rich chocolate.

Triple Chocolate Cake: Add 1 cup of chocolate chips to the batter and sprinkle the frosted cake with chocolate shavings for chocolate in every bite.

Chocolate Orange Cake: Add 1 tablespoon of orange zest to the batter and substitute 2 tablespoons of the milk with orange juice for a refreshing citrus note.

Dairy-Free Chocolate Cake: Substitute the milk with almond, soy, or oat milk and use dairy-free chocolate and vegetable shortening for the frosting.

Storage/Reheating

Room Temperature: Store the frosted cake covered at room temperature for up to 3 days. A cake dome or large inverted bowl works well to protect the frosting.

Refrigeration: For longer storage, refrigerate the cake for up to 1 week. Place it in an airtight container or cover it with plastic wrap to prevent it from drying out or absorbing refrigerator odors.

Freezing: This cake freezes beautifully for up to 3 months. You can freeze individual slices wrapped tightly in plastic wrap and aluminum foil, or freeze the entire cake. Thaw overnight in the refrigerator.

Unfrosted Layers: If you want to prepare ahead, the unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw at room temperature before frosting.

Reheating: For the best flavor and texture, allow refrigerated cake to come to room temperature before serving. If desired, individual slices can be warmed for 10-15 seconds in the microwave for a slightly melted frosting effect.

FAQs

Why did my cake sink in the middle?

A cake that sinks in the middle is usually the result of underbaking, opening the oven door too early, or incorrect oven temperature. Make sure your oven is properly preheated and avoid opening the door during the first 20 minutes of baking. Also, check that your leavening agents (baking powder and baking soda) are fresh.

Can I make this cake in advance for a party?

Yes! This cake actually improves with a day of rest as the flavors meld. You can bake the layers up to 2 days ahead, wrap them well, and store at room temperature. Frost the cake the day before or the morning of your event for the freshest presentation.

What’s the secret to a moist chocolate cake?

The combination of oil instead of butter, along with both milk and water (or coffee), gives this cake its exceptionally moist texture. Additionally, being careful not to overbake is crucial—remove the cake from the oven as soon as a toothpick inserted in the center comes out with just a few moist crumbs.

Can I use Dutch-processed cocoa powder instead of regular?

Yes, you can use Dutch-processed cocoa in this recipe since it includes both baking powder and baking soda. Dutch-processed cocoa will give you a deeper color and slightly different flavor profile, but the cake will still rise properly.

How do I know when my cake is done baking?

The most reliable test is to insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs, but not wet batter. Also, the cake should spring back when lightly touched in the center, and the edges will begin to pull away slightly from the sides of the pan.

Can I make cupcakes with this recipe instead?

Absolutely! This batter makes approximately 24 cupcakes. Fill cupcake liners about 2/3 full and reduce the baking time to 18-22 minutes. The frosting quantity should be perfect for generously frosting all the cupcakes.

Why use coffee in a chocolate cake?

Coffee enhances the flavor of chocolate without making the cake taste like coffee. The slight bitterness and acidity of coffee bring out chocolate’s complex flavor notes. If you prefer not to use coffee, warm water works well too.

My frosting is too runny, how can I fix it?

If your frosting is too runny, it might be because the melted chocolate was too warm when added or the butter was too soft. Place the frosting in the refrigerator for 15-20 minutes, then beat again until it reaches spreading consistency. You can also add more powdered sugar, a few tablespoons at a time.

Can I make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Look for blends that contain xanthan gum to help with structure. The texture may be slightly different, but still delicious.

How do I get perfectly even cake layers?

For even layers, use a kitchen scale to divide the batter equally between the pans. You can also use cake strips (dampened strips of cloth wrapped around the pans) to prevent doming, or simply trim the tops of the baked cakes with a serrated knife to create flat, even surfaces for stacking.

Conclusion

This Simple Chocolate Cake is more than just a dessert—it’s a reliable crowd-pleaser that’s bound to become a staple in your baking repertoire. The balance of moist, tender cake layers with rich chocolate frosting creates a classic combination that never goes out of style. Whether you’re celebrating a special occasion or simply satisfying a chocolate craving, this recipe delivers consistent results with minimal effort. The beauty of this cake lies in its versatility—dress it up with decorative piping and garnishes for elegant events, or keep it simple for family dinners. With its straightforward preparation and readily available ingredients, you’re never more than an hour away from chocolate cake perfection.