Without layers to fuss over or a tricky technique, this homemade chocolate cake recipe delivers a rich and moist cake, proving that desserts do not need to be complicated to be delicious.
Cozy Cake Comfort
- This is the best chocolate cake with deep chocolate flavor, a tender crumb, and moist texture.
- The recipe is simple, straightforward, and easy to make thanks to a few ingredients. It is ideal for beginner bakers or anyone who needs a dessert on a busy day.
- No need for a mixer! Just a mixing bowl, whisk, and cake pan are all that is required.
- Whether you frost it with silky chocolate buttercream as I have, or enjoy it plain with a dusting of powdered sugar, this cake is the one to make! It is perfect for birthdays, weekend baking, late night sweet cravings, or any moment you need a tasty chocolate treat.
Everyday Ingredients, Extra Special Cake!
- Dry Mixture:
- All purpose flour gives the cake structure while keeping the crumb soft and tender.
- Unsweetened cocoa powder creates the rich chocolate base for the cake.
- Baking powder and baking soda help the cake rise beautifully and create a fluffy texture.
- A little salt balances the sweetness and enhances the chocolate flavor.
- Espresso powder enhances the chocolate flavor, while the vinegar and milk help create an extra tender crumb. Can I make it without espresso powder? Yes you can, but I don’t recommend it.
- Wet Mixture:
- Sugar is the key component to sweeten the cake while helping keep it moist.
- Butter adds richness and flavor.
- Egg helps bind the ingredients together and gives the cake structure.
- Vanilla adds that homemade flavor and subtle sweetness.
- Milk is soured with vinegar so it will react with the baking soda to produce a lighter, softer cake texture.
- Boiling Water: Boiling water makes the cocoa flavor pop, or ‘bloom’. It also creates an extra moist cake.
How To Make Homemade Chocolate Cake
- Mix dry ingredients together.
- Whisk together wet ingredients.
- Whisk wet ingredients to dry ingredients, and mix.
- Stir in boiling water to create a thin batter
- Pour into a prepared pan, and bake (as directed in the recipe below).
Sweet Success Secrets
- Whisk flour, then sprinkle it into the measuring cup, and level with a straight edge for the right amount.
- Use room temperature egg and milk for accurate bake time.
- Be sure to grease pan or use cake goop before adding batter. Or line the pan with parchment paper to lift entire cake out if desired.
- How do I know when the cake is done? Insert a toothpick into the center, and if it comes out clean (or with a just few moist crumbs), the cake is ready.
- Allow cake to cool completely before frosting.
- Can I use a different pan size? Yes. An 8×8 inch pan will create a slightly thicker cake but will need a few extra minutes of baking time.
How To Store
- This cake is best tasting if served from room temperature. It will remain delicious covered with plastic wrap for up to 2 to 3 days.
- Refrigerate homemade chocolate cake, covered with foil or plastic wrap, for longer storage up to 5 days.
- Freeze unfrosted cake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before serving, best served at room temperature.
More Delish Desserts!
I hope you love this homemade chocolate cake as much as I do! Leave a comment and rating below.
Homemade Chocolate Cake
This is the best chocolate cake recipe for a moist and delicious dessert made with simple ingredients and an easy method.
Equipment
Ingredients
- 1½ cups flour
- ½ cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon espresso powder
- 1½ cups sugar
- ⅓ cup butter melted
- 1 egg
- 1 teaspoon vanilla
- 1 Tablespoon vinegar
- ¾ cup milk
- ¾ cup boiling water
Instructions
- Preheat oven to 350˚F. Grease and line 9×9 inch pan with parchment paper.
- In a medium bowl, mix together 1½ cups flour, ½ cup cocoa, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt and 1 teaspoon espresso powder.
- In a medium bowl soften ⅓ cup butter and add 1½ cups sugar . Whisk well. Add 1 egg and 1 teaspoon vanilla, and whisk again.
- In a measuring cup, add 1 Tablespoon vinegar to ¾ cup milk. Add to egg mixture.
- Pour liquid ingredients into dry ingredients. Mix together. Add ¾ cup boiling water to mixture and blend with a whisk until well combined. The batter will be thin.
- Pour into prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. Frost as desired.
Nutrition Information
Calories: 167 | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 208mg | Potassium: 79mg | Fiber: 1g | Sugar: 19g | Vitamin A: 154IU | Calcium: 38mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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