quick chocolate cake recipe

Written ByJenny Smyth Posted on
quick chocolate cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best quick chocolate cake recipe

I’ve always been a fan of quick and easy recipes, especially when it comes to baking. There’s something about whipping up a delicious treat in no time that just makes me happy. And let me tell you, this quick chocolate cake recipe is one of my absolute favorites.

It’s a classic recipe that’s been around for years, but it still never fails to impress my family and friends. The best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for a weeknight dessert or a special occasion.

I like to think of it as a comfort food that never goes out of style. When I’m feeling stressed or overwhelmed, there’s nothing like taking a break in the kitchen to whip up this moist and decadent cake. And the best part?

It’s actually pretty good for you too – with wholesome ingredients like whole wheat flour and dark chocolate, you can feel good about indulging in a slice (or two). My kids love helping me in the kitchen, and this recipe is one of their favorites – they can easily mix together the batter and help with the frosting (which is always a bonus!) My family loves it when I make this cake for special occasions, but we also enjoy it as a regular treat.

Whether you’re celebrating a birthday or just need a pick-me-up, this cake is sure to please. And let’s not forget about the leftovers – we always seem to have some leftover cake on hand, which is perfect for packing in lunchboxes or snacking on later in the day. In fact, I often joke that this cake is so good that even my kids’ friends ask for seconds (and sometimes even thirds!)

Quick Chocolate Cake

Quick Chocolate Cake

4.6 from 1476 votes

This one-bowl chocolate cake comes together in minutes with basic pantry ingredients. It bakes up moist and tender with a rich chocolate flavor perfect for any occasion.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×13-inch baking pan with butter or nonstick spray, then dust lightly with flour to prevent sticking.
3In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
4Make a well in the center of the dry ingredients.
5Add the eggs, milk, oil, and vanilla extract to the well.
6Whisk the wet ingredients into the dry until just combined, being careful not to overmix.
7Pour the boiling water into the batter and stir gently until the batter is smooth and thin.
8The batter will be very liquid, which is normal and ensures a moist cake.
9Pour the batter into the prepared pan and bake for 30 to 35 minutes.
10The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
11Let the cake cool in the pan on a wire rack for at least 10 minutes before slicing.
12Serve warm or at room temperature, optionally dusted with powdered sugar or topped with chocolate frosting.

🔧Equipment

9×13-inch baking pan
Large mixing bowl
Whisk
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 3g❤️Cholesterol: 45mg🧂Sodium: 480mg🌾Total Carbs: 56g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 6g

📝Notes

For a dairy-free version, substitute milk with almond milk and use a neutral oil. The cake keeps well at room temperature for up to 3 days when covered.

Watch Video Of How Quick Chocolate Cake Works

This quick chocolate cake recipe is truly one of my go-to desserts – whether I’m celebrating a special occasion or just need a pick-me-up on a busy day.

One of my favorite things about this recipe is how versatile it is; we love serving it warm with vanilla ice cream or whipped cream, but we also enjoy enjoying slices as is (straight from the pan!)

And don’t even get me started on how great leftovers are – packing slices into lunchboxes or snacking on them later in the day always puts smiles on everyone’s faces.

❓ Frequently Asked Questions About Quick Chocolate Cake

Q: What type of flour should I use for this recipe?

A: For this recipe, I recommend using whole wheat flour for added nutrition and texture. You can also use all-purpose flour if you prefer, but keep in mind that it will yield a slightly different flavor and texture.

Q: Can I use milk instead of buttermilk?

A: While you can substitute milk for buttermilk in this recipe, keep in mind that it will affect the flavor and texture of the cake slightly. Buttermilk adds a tangy flavor and helps to create a moist crumb, so if you have buttermilk on hand, I recommend using it for the best results.

Q: How long does this cake take to bake?

A: This cake typically takes around 25-30 minutes to bake in two 9-inch round pans. Keep an eye on it after 20 minutes to ensure it doesn’t overcook.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the whole wheat flour with a gluten-free all-purpose flour blend. However, keep in mind that gluten-free flours may behave differently and may require additional xanthan gum or guar gum to help with texture.

Q: Can I freeze this cake?

A: Yes, you can freeze this cake for up to 3 months. Simply wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container.

Similar Posts