Easy Chocolate Cake

Published April 9, 2022. Updated February 1, 2024

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The easiest Chocolate Cake recipe you’ll ever make and it only needs a few simple ingredients! Plus the cake batter is made in one bowl and no mixer is required.

Slice of easy to make chocolate cake covered with a chocolate ganache frosting.

Homemade Easy Chocolate Cake

I think most of us could agree that chocolate cake is easily one of the best kinds of cake but sometimes there can be extra steps that actually aren’t all that necessary (like boiling water and using a mixer).

This recipe has streamlined the process and the prep couldn’t be faster, and yet you still end up with one of the best chocolate cakes you’ll taste!

It’s perfectly chocolatey with rich depth, it has a heavenly texture with a fluffy crumb, and the fudgy decadent ganache frosting is the crowning finish.

Of course it’s perfect for birthdays and holidays but with its simplicity it also makes an amazing weekend treat.

It will be savored down to the last crumb!

Watch the Video!

 

Sheet pan style chocolate cake shown in a metal 9 by 9-inch baking dish cut into squares and topped with optional icing.

Easy Chocolate Cake Recipe Ingredients

  • 1 cup (142g) all-purpose flour (scoop and level to measure)
  • 1 cup (200g) granulated sugar
  • 6 Tbsp (35g) Dutch process cocoa powder, plus more for dusting pan
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil or canola oil
  • 2 tsp vanilla extract
  • 2 large eggs
  • 6 oz. semi-sweet chocolate, finely chopped
  • 3/4 cup heavy cream

Photo of ingredients used to make chocolate cake.

How to Make the Easiest Chocolate Cake

  1. Preheat oven to 350 degrees.
  2. Prepare pan: Spray a 9 by 9 or 8 by 8-inch baking dish with non-stick cooking spray then dust with a little cocoa. Shake out excess cocoa.
  3. Whisk dry ingredients: In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, and salt.
  4. Mix in wet ingredients: Add buttermilk, oil, vanilla and eggs. Whisk mixture until very well blended (about 1 minute).
  5. Pour batter into prepared baking dish.
  6. Bake in preheated oven until toothpick inserted into the center of cake comes out clean, about 27 to 35 minutes.
  7. Let cool completely on a wire rack.

Six photos showing steps of making easy chocolate cake batter and baking.

How to Make Chocolate Ganache Frosting

  1. While cake cools make ganache.
  2. Place finely chopped chocolate in a medium heat proof mixing bowl.
  3. Heat heavy cream in a small saucepan over stovetop on medium heat until just simmering.
  4. Pour hot cream over chocolate then stir with a rubber spatula until melted and smooth.
  5. Let it cool until it’s a thicker consistency, about 30 minutes* then spread ganache over cake and slice.

Four photos showing how to make chocolate ganache for cake.

Possible Variations for Chocolate Cake

  • Make it an olive oil chocolate cake. I’ve made this recipe with regular olive oil in place of vegetable oil and it’s delicious!
  • Finish it with a different frosting. Great options are buttercream frosting such as chocolate, vanilla or strawberry. Or try a marshmallow style frosting.
  • For a little crunch top the frosted cake with nuts such as chopped pecans, walnuts or sliced almonds.
  • Make without icing – a snack style cake. You can dust with powdered sugar.
  • Serve with ice cream. Skip the ganache, serve warm with a side of vanilla ice cream, bananas or strawberries, chocolate or caramel sauce and optional nuts.

How to Store the Cake

  • Store cake covered in the baking dish or in an airtight container.
  • Cake will keep at room temperature for up to 2 days or in the fridge for up to 5 days (ganache will harden, rest at room temperature before serving).
  • Unfrosted cake can be frozen for up to 3 months.

Square slices of homemade chocolate cake shown on a wooden serving board with parchment paper. Strawberries are shown as a serving suggestion to the side.

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Slice of easy to make chocolate cake covered with a chocolate ganache frosting.
5 from 10 votes

Easy Chocolate Cake Recipe

One bowl no mixer homemade chocolate cake! It's perfectly rich and chocolatey, it has a heavenly texture with a fluffy crumb, and the fudgy chocolate ganache frosting is the crowning finish.
Servings: 9
Prep20 minutes
Cook30 minutes
Cooling1 hour
Ready in: 1 hour 50 minutes

Ingredients

Chocolate Ganache (optional)

  • 6 oz. semi-sweet chocolate, finely chopped
  • 3/4 cup heavy cream

Instructions

  • Preheat oven to 350 degrees. Spray a 9 by 9 or 8 by 8-inch baking dish with non-stick cooking spray then dust with cocoa. Shake out excess cocoa.
  • In a large mixing bowl whisk together flour, sugar, 6 Tbsp cocoa, the baking soda, and salt.
  • Add buttermilk, oil, vanilla and eggs.
  • Whisk mixture until very well blended (about 1 minute).
  • Pour into prepared baking dish.
  • Bake in preheated oven until toothpick inserted into the center of cake comes out clean, about 27 to 35 minutes.
  • Let cool completely on a wire rack.
  • Meanwhile make ganache. Place finely chopped chocolate in a medium heat proof mixing bowl.
  • Heat heavy cream in a small saucepan over stovetop on medium heat until just simmering.
  • Pour hot cream over chocolate chocolate then stir with a rubber spatula until melted and smooth. Let it cool until it's a thicker consistency, about 30 minutes* then spread over cake and slice.

Notes

  • *If you want ganache fluffier you can beat it with an electric mixer or by hand some to whip it up.
  • Another delicious frosting for this cake is chocolate buttercream.
Nutrition Facts
Easy Chocolate Cake Recipe
Amount Per Serving
Calories 464 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 7g
Cholesterol 66mg22%
Sodium 254mg11%
Potassium 251mg7%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 31g34%
Protein 6g12%
Vitamin A 374IU7%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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55 Comments

  • Iris

    My cake did not rise. Is it supposed to double in height. Was wondering if it’s due to the buttermilk. I added one tbsp of vinegar to a cup and filled the rest with full fat milk cos that’s what most websites recommended for buttermilk substitute.

    • Jaclyn

      Jaclyn Bell

      Regular buttermilk is usually a bit thicker so this may be part of the issue. Did you use the scoop and level method for the flour or measure in grams? Also was Dutch cocoa used and not regular as this could make a difference. Then checking the date on the baking soda may be helpful. Sorry that happened!

      • Iris

        Should I increase the vinegar to 2 tbsp instead then. For the flour, I weighed in grams. I made sure to use Dutch processed cocoa powder. Will check baking soda expiry. Strangely, friends who prefer brownies to chocolate cake liked the dense texture.😆 Will try again. Thanks for the reply!

        • Jaclyn

          Jaclyn Bell

          I wouldn’t increase that vinegar that would just make it overly acidic. Hope the next time around works great!

    • Jaclyn

      Jaclyn Bell

      3/4 c plus 3 tbsp low-fat milk mixed with 1 tbsp plain vinegar or lemon juice. Let it rest 5 minutes before using.

  • Beth Bennett

    I used this recipe to make cupcakes today. I usually use your recipe Chocolate Cake with Chocolate Buttercream. But I didn’t want that many cupcakes this time, so I used this Easy Chocolate Cake recipe instead. We haven’t eaten them yet, but I just took them out of the oven and they are gorgeous, and smell heavenly! They aren’t quite as big as when I took them out, but they are still nice with a rounded top, not flat and not pointed. Well, okay I just tried one. They have a very delicious chocolate flavor, but not as dark as what I usually make. I really like them! I will use this recipe again. It made exacty one dozen, and I filled the cupcake liners pretty full. Thanks for the recipe!

  • N

    Hi, this looks wonderful!
    I am little confused about something though…are you cooling the cake on the wire rack still in the pan? And if yes, are you frosting with the ganache while still in the pan? If yes also, how do you get it out of the pan in one piece? Thank you!!

    • Jaclyn

      Jaclyn Bell

      You can do either/or. I like to just leave in the pan. If you want to lift the cake out in one piece then butter and line the pan with two sheets of parchment paper (leaving paper overhanging around edges of pan to lift it out), butter the parchment as well. I hope you love it!

  • Yodi

    I’ve made this cake several times and it’s delicious every single time. I have used coconut creme instead of heavy cream for the ganache. Which makes it even more interesting cake.

  • liz

    Iv’e done this recipe before, turned out great! I don’t want to risk making a different one in case something wont go right. Will this cake be okay stacked? I’m thinking on doubling it so it can fit my pans. will that work?

    • Jaclyn

      Jaclyn Bell

      Yes it should stack well. Glad it has turned out great for you!

  • Laetitia Mohammed

    Easy and simple cake to make. Very moist. I will try it again with chocolate chips mixed in. Thanks!