If you are looking for a chocolate cake you can count on, this Easy Chocolate Cake recipe is the one. This one-pan chocolate cake delivers a rich cocoa flavor and an impossibly moist crumb every single time. It's the ultimate homemade classic, simply bake, frost, and serve directly from the pan, no layers or fancy decorating required.
Chocolate cake is always a winner in my kitchen. It's the most requested cake by my family and my go to when I need something reliable, simple, and downright delicious. This is the kind of homemade chocolate cake you can bake for a birthday party, potlucks, and family gatherings, or anytime you need a dependable dessert without extra effort.
If you're someone who likes having a few go-to cake recipes in your back pocket, this one belongs on that list. My Chocolate Bundt Cake is a favorite when I want something a little extra, and this Easy Vanilla Cake is perfect for when chocolate isn't the mood.
Key Ingredients & Substitutions
- Butter - Unsalted butter for richness and moisture in both the cake and frosting. Salted butter can be used in the cake batter if needed.
- Cocoa Powder - Regular unsweetened cocoa powder works perfectly here and gives the cake its deep chocolate flavor.
- Buttermilk - Helps create a tender, moist crumb. If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
- Heavy Cream - Used in the frosting. Milk can be substituted if needed.
See the recipe card below for the full list of ingredients and measurements.
How To Make Easy Chocolate Cake
This easy homemade chocolate cake comes together quickly with pantry staples and simple steps, making it a great option even when you don't bake often. Here's how I pull it all together:
- Combine the butter, cocoa powder, salt, and water in a saucepan. Heat over low just until the butter is melted.
- In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
- Add the chocolate mixture to the dry ingredients and stir until well combined.
- Add the buttermilk, eggs, and vanilla, mixing until the batter is smooth and fully combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes. Cool before frosting.
- Frost the cooled cake with the chocolate buttercream. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Be sure to heat the butter mixture over low heat just until the butter is melted. If it is too hot let it cool before adding to the rest of the ingredients.
- I recommend baking in a metal pan, but if you are baking in a glass pan, you may need to add a few extra minutes to the bake time.
- Make sure the cake is fully cooled before frosting so the buttercream doesn't melt.
- You can cut anywhere from 12 to 24 pieces depending on how you want to serve it.
Storage
For the best results store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let the slices sit at room temperature to warm up to room temperature before serving.
Frequently Asked Questions
Yes. You can bake the cake a day ahead and frost it before serving.
Yes. This cake works well in 2 8-inch rounds, a 10-12 cup bundt pan, or for 24-26 cupcakes, with adjusted bake times.
I hope this Easy Chocolate Cake recipe becomes one you keep coming back to. It's simple, reliable, and the kind of homemade cake that works for just about any occasion.
-Sky🩷
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📖 Recipe
Easy Chocolate Cake Recipe
Equipment
- 1 9x13 baking cake pan
Ingredients
Chocolate Cake Batter
- 1 cup unsalted butter
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
Instructions
- Chocolate Cake Batter: Preheat the oven to 350°F. Generously butter a metal 9x13 pan, making sure every crevice is well coated. Set aside.
- In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
- Pour the warm chocolate mixture into the dry ingredients and stir until fully combined.
- Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully combined.
- Pour the batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool on a wire rack. Cool completely before adding the chocolate buttercream frosting.
- Chocolate Buttercream Frosting: In a mixer cream the softened butter until smooth. Slowly add the powdered sugar and cocoa powder, mixing on low speed. Add the vanilla extract and heavy cream, then increase the speed to medium-high and whip until light and fluffy.
- Frost the cooled cake. Enjoy!
Notes
- This cake yields 12-24 servings depending on the size you cut.
- This recipe has been tested and is successful with 2 8-inch round layers, 1 10-12 cup bundt pan and 24-26 cupcakes.
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