Name: Easy Chocolate Cake Recipe for Beginners That Tastes Like Heaven
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 and 1/2 cups (190g) all-purpose flour; 1 cup (200g) granulated sugar; 1/4 cup (25g) unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (240ml) water; 1/3 cup (80ml) vegetable oil; 1 tablespoon white vinegar; 1 teaspoon vanilla extract

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I still remember the first time I baked this easy chocolate cake. I was standing in a tiny kitchen, hands covered in cocoa powder, convinced I’d mess it all up. But somehow, against all odds (and slightly lopsided oven heat), it came out soft, rich, and glorious. This isn’t one of those overly complicated desserts that leave you scrubbing bowls and weeping into your apron. Nope. This one’s for those of us who want cake without the chaos. It’s got everything you want: deep chocolate flavor, a super tender crumb, and yes—no fancy mixers needed. It’s the kind of cake that doesn’t need layers of frosting or decorative flowers to impress. You’ll whip this together faster than you can say ‘store-bought who?’ and everyone will think you spent hours crafting it. Spoiler alert: you didn’t—and I won’t tell if you don’t.

1) Key Takeaways
2) Easy Chocolate Cake Recipe
3) Ingredients for Chocolate Cake
4) How to Make Chocolate Cake
5) Tips for Making Chocolate Cake
6) Making Chocolate Cake Ahead of Time
7) Storing Leftover Chocolate Cake
8) Try these Cakes next!
9) Chocolate Cake Recipe
10) Nutrition

1) Key Takeaways

This chocolate cake recipe is simple and forgiving, perfect for beginners.
It uses everyday pantry ingredients with no eggs or butter required.
The result is a rich, moist, fluffy cake that tastes like a bakery treat.
It’s naturally vegan and easily customizable with frosting, fruit, or nuts.

2) Easy Chocolate Cake Recipe

When I first made this easy chocolate cake recipe, I expected a decent dessert. Instead, I got a full-on crowd favorite. No frosting drama. No melting butter mess. Just a single bowl, a whisk, and a cake so rich and chocolatey that people asked me if it was from a bakery.

What makes this easy chocolate cake recipe special? It skips the fuss. No eggs. No butter. Just basic ingredients you probably already have. You mix everything in one bowl and bake it in one pan. It doesn’t get more weeknight-friendly than that.

The cake is soft with a gentle crumb and deep cocoa flavor. It holds up beautifully, even a day or two after baking. Whether you dress it up with icing or serve it plain with berries, it’s going to win hearts. Or at least silence your loudest sweet tooth.

3) Ingredients for Chocolate Cake

All-purpose flour: The base that gives this cake its body and soft texture. Make sure it’s fresh and sift it if you have the time—it helps keep things light.

Granulated sugar: Adds sweetness and a hint of caramelized edge when baked. You don’t need anything fancy—just plain white sugar does the trick.

Unsweetened cocoa powder: This is where the deep chocolate flavor comes from. Use the best unsweetened cocoa you can get your hands on. It matters.

Baking soda: Helps the cake rise and stay fluffy. No baking powder needed here. Just a single teaspoon does the job.

Salt: A small amount sharpens the cocoa and makes the sweetness pop. It won’t taste salty, promise.

Water: Sounds too easy, right? But water blends everything without weighing the batter down. It works.

Vegetable oil: Keeps the cake tender and moist without overpowering flavor. You can swap for another neutral oil if needed.

White vinegar: Reacts with the baking soda and adds a touch of tang that balances the sweetness.

Vanilla extract: Brings everything together. Just a teaspoon adds warmth and depth to the chocolate flavor.

4) How to Make Chocolate Cake

Step 1. Preheat the oven to 350°F and grease an 8-inch round cake pan. You can use a bit of oil or a swipe of butter if that’s what you have.

Step 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Try to break up any lumps while you’re at it.

Step 3. Pour in the water, vegetable oil, vinegar, and vanilla. Stir until everything is smooth and glossy. It may seem thin, but that’s exactly how it should be.

Step 4. Transfer the batter into the pan and tap it gently on the counter. This helps release any trapped air bubbles.

Step 5. Bake for 30 to 35 minutes. You’re looking for a clean toothpick when you poke the center. Trust your nose—the smell will tell you it’s ready.

Step 6. Let the cake cool in the pan for 10 minutes before moving it to a wire rack. Patience pays off here, or you risk breakage.

5) Tips for Making Chocolate Cake

Use fresh ingredients. This might seem obvious, but baking soda that’s been sitting for a year? Not so great. Check those dates.

Don’t overmix. Stir until just combined. Overmixing can toughen the cake. A few tiny lumps are fine—they’ll bake out.

If you want a bit more depth, add a teaspoon of instant coffee or espresso powder. It won’t make the cake taste like coffee. It just makes the chocolate flavor bolder.

6) Making Chocolate Cake Ahead of Time

This cake keeps well for a couple of days. I like to bake it the night before I need it, wrap it tightly once it cools, and let it rest at room temp.

You can also freeze it. Wrap the whole cake or individual slices in plastic and then foil. It’ll stay good for up to three months. Just thaw it on the counter when the craving hits.

If you’re frosting the cake, wait until it’s cool and completely thawed (if frozen). That way the frosting won’t slide off or melt.

7) Storing Leftover Chocolate Cake

Leftovers go in an airtight container at room temperature for up to three days. If it’s summer or your kitchen’s warm, refrigerate it instead.

If you like a firmer texture, chill the cake. If you want it softer, bring it to room temp before eating.

Want to revive a day-old slice? Warm it in the microwave for 10 seconds and watch it turn irresistible again.

8) Try these Cakes next!

9) Chocolate Cake Recipe