There are days when life demands chocolate and fast. Like when your toddler’s birthday snuck up on you or you’ve just had that kind of Monday. That’s precisely why I keep this quick and easy chocolate cake recipe tucked in my back pocket, ready to save the day. It’s the one I turn to when I want something rich, chocolatey, and soul-soothing without spending hours in the kitchen.
I first made this cake on a random Tuesday night when I was craving dessert but had zero energy left. My pantry was looking a little sad, and I didn’t feel like dragging out my mixer. But let me tell you this cake delivered. One bite in, and I texted my sister: “You need to make this cake now.”
Whether you’re baking for a special occasion or just need something sweet and comforting in under an hour, this recipe checks all the boxes: simple ingredients, no fancy tools, and a soft, moist crumb that practically melts in your mouth.
Table of Contents
Why You’ll Love This Quick and Easy Chocolate Cake Recipe
- No Mixer Required: You can make it in one bowl with just a whisk. Yep, your electric mixer gets the night off.
- Pantry Staples: Flour, sugar, and cocoa powder you likely already have everything on hand.
- Big Chocolate Flavor: Thanks to a touch of instant coffee, this cake has deep, rich flavor without tasting like coffee.
- Fast Ganache Topping: No frosting drama. Just pour and go.
Ingredients for Quick and Easy Chocolate Cake Recipe
For the Cake:
- 1 cup all-purpose flour (130g)
- ¾ cup granulated sugar (165g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- ⅓ cup vegetable oil (65g)
- ½ cup buttermilk (120g) (or use ½ cup milk + ½ tbsp vinegar)
- 1 tsp instant coffee (or ½ tsp for a milder taste)
- ¼ cup boiling water (60g)
- ¼ cup cocoa powder (25g)
For the Ganache:
- ¼ cup cream (60g)
- 75g chocolate of choice (I used milk chocolate because nostalgia)
How to Make This Chocolate Cake in Under 1 Hour
- Preheat & Prep:
Set your oven to 350°F (175°C). Lightly grease an 8-inch round or square baking pan. Line it with parchment paper for extra easy cleanup (you’ll thank yourself later). - Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. - Add Wet Ingredients:
Add in the egg, vegetable oil, and buttermilk. Stir until just combined. Don’t overmix’re going for fluffy, not dense. - Bring the Flavor:
In a small bowl, dissolve the instant coffee in the boiling water. Stir that into your batter. It’ll look a little thin’s a good thing! - Bake:
Pour the batter into your pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. - Cool & Ganache Time:
While the cake cools, heat the cream until just simmering, then pour it over the chocolate. Let sit for a minute, then stir until smooth and glossy. Spread over the cooled cake and let it set.
Tips to Make Quick and Easy Chocolate Cake Recipe
- No buttermilk? No problem! Just mix regular milk with vinegar or lemon juice, let it sit for 5 minutes, and you’re good to go.
- Want it fudgier? Use dark chocolate in the ganache or sprinkle chocolate chips into the batter.
- Make it ahead: The cake keeps beautifully covered at room temperature for 2–3 days. That is, if it lasts that long!
A Little Story From My Kitchen to Yours
This cake became a regular at our house after my daughter asked for “the soft chocolate cake” for the third week. I was halfway through slicing it for dessert when my husband stole a corner piece straight from the pan. (The nerve!) That little moment reminded me why I love simple recipes; they bring joy in the everyday, not just on holidays.
FAQs About This Quick and Easy Chocolate Cake Recipe
Can I use almond milk instead of regular milk for the buttermilk?
Yes! Just add a little vinegar to the almond milk and let it sit. It works like a charm.
How do I store leftovers?
Cover with foil or place in an airtight container. Room temp is fine for 2–3 days. For longer storage, refrigerate and warm slices before serving.
Can I double this recipe?
Absolutely. Just use a 9×13 pan and increase the baking time by about 10 minutes. Keep an eye on it