🍫 Easy Chocolate Cake (One-Bowl)
🛒 Ingredients
For the cake (makes one 9×13″ or two 9″ round layers):
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1¾ cups (220g) all-purpose flour
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¾ cup (65g) unsweetened cocoa powder
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2 cups (400g) granulated sugar
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2 tsp baking soda
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1 tsp baking powder
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½ tsp salt
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2 large eggs
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1 cup (240ml) milk (or buttermilk)
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½ cup (120ml) vegetable oil
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2 tsp vanilla extract
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1 cup (240ml) hot water or hot coffee (enhances flavor)
Optional Chocolate Frosting:
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½ cup (115g) unsalted butter, softened
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⅔ cup (55g) unsweetened cocoa powder
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3 cups (360g) powdered sugar
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⅓ cup (80ml) milk
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1 tsp vanilla extract
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Pinch of salt
👩🍳 Instructions
1. Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round pans.
2. Make the batter:
In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Carefully stir in hot water or coffee (batter will be thin).
3. Bake:
Pour into prepared pan(s).
Bake for 30–35 minutes (round pans) or 35–40 minutes (9×13″) or until a toothpick comes out clean.
4. Cool:
Let cool completely before frosting.
5. Make frosting (optional):
Beat butter and cocoa powder together.
Add powdered sugar, milk, and vanilla. Beat until fluffy, adjusting milk for texture.
✅ Tips
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Add chocolate chips to the batter for extra decadence.
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Use buttermilk for a tangier, more tender cake.
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Store frosted cake at room temp for up to 2 days or refrigerate up to 5 days.
Want a vegan, gluten-free, or microwave mug cake version? I can help with that!