There’s just something about an easy chocolate cake recipe that feels like a warm hug at the end of a long day. Whether it’s your kid’s last-minute school bake sale, your bestie’s birthday, or just craving a rich, chocolatey bite during your Netflix wind-down, this cake’s got you covered. No mixers, no fancy techniques. Just pantry staples, a single bowl, and a chocolate payoff that tastes like you tried. (Spoiler: You didn’t have to.)

Let me tell you, this chocolate cake is a regular in my house. It’s been the sweet ending to many chaotic Tuesdays and the peace offering for more than one sibling spat (kids, right?). And every single time, it delivers moist, fudgy, chocolate bliss without the stress.

Why You’ll Love This Easy Chocolate Cake Recipe

Because sometimes, you just need a dessert that doesn’t require a culinary degree or an extra grocery run. This easy chocolate cake recipe:

Uses common ingredients you likely already have
Is dairy-flexible (use any milk you’ve got on hand!)
Doesn’t need a mixer, just one bowl and a whisk
Stays moist for days (if it even lasts that long)
Can be dressed up or down depending on the occasion

And trust me, once you taste it, you’ll understand why it deserves a place right next to treats like these classic chocolate cream cheese pound cakes.

Ingredients of Chocolate Cake Recipe

Before we dive in, let’s make sure your pantry is ready to party. Here’s what you’ll need:

1 ¾ cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 tsp espresso powder (totally optional but adds depth to the chocolate flavor)
1 cup of milk (or buttermilk, almond, oat, or coconut milk, your call!)
½ cup vegetable oil (canola or melted coconut oil work too)
2 eggs, at room temperature if possible
2 tsp vanilla extract
1 cup boiling water

Pro Tip: Don’t be scared by the boiling water; it helps bloom the cocoa powder and makes the cake extra rich and fudgy.

Love how flexible this is? You’ll also adore our 3-ingredient banana bread for those days when you’re craving something cozy with less effort.

How to Make This Dreamy Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans, or line them with parchment if you want to make cleanup even easier. (I’m team minimal mess over here.)
Mix your dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Make sure there are no cocoa clumps!
Add the wet ingredients: Pour in the milk, oil, eggs, and vanilla. Whisk until smooth and glossy it’ll look like a thick brownie batter at this point.
Add the boiling water slowly while whisking. The batter will be thin; don’t worry! That’s exactly how it should look.
Pour the batter evenly into your prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting (if you can wait that long!).

Need more easy sweet ideas? Try these chewy, crowd-pleasing Reese’s peanut butter no-bake bars that are just as forgiving and fast.

Quick Tips for Chocolate Cake Recipe

Don’t skip the espresso powder if you have it! It deepens the chocolate flavor without making the cake taste like coffee.
Want cupcakes instead? This recipe works great! Just reduce the baking time to about 18–20 minutes.
Let your cake cool completely before frosting or you’ll be dealing with a melty mess (unless that’s your vibe, which is valid).

Bonus: Make it a full dessert table by adding something fun like white chocolate strawberry truffles or no-bake Snickers crunch bars.

A Little Slice of My Life

The first time I made this cake, I was 34 weeks pregnant, cranky, and craving something chocolatey. My husband offered to go out and grab a slice, but I was in my PJs and refusing to leave the couch. So, I waddled into the kitchen, threw this together, and let me tell you that first bite was nothing short of magic. Since then, it’s been my go-to comfort bake. And yes, my toddler now calls it “Mama’s Mood Cake.”

Speaking of comfort food, if banana bread is more your style, you have to try the banana bread recipe with two bananas.

FAQs About This Easy Chocolate Cake Recipe

Can I substitute the milk?
Absolutely! Buttermilk, almond milk, oat milk, or even coconut milk all work beautifully.

What if I don’t have espresso powder?
No worries skip it. The cake will still be delicious. But if you’ve got instant coffee granules, half a teaspoon will do the trick.

How do I store leftovers?
Keep the cake in an airtight container at room temperature for 2–3 days, or refrigerate it for up to a week. It also freezes like a dream wrap and slices individually for late-night snack emergencies.

Can I make this ahead for a party?
Yes! Bake the cake layers a day or two ahead and wrap them tightly. Frost the day off, and you’ll be party-ready with zero stress.

If you love no-fuss desserts, you’ll be obsessed with this easy mini cheesecake recipe (no bake!) that delivers with almost no effort.

Whether it’s a birthday bash or a “treat yourself” Tuesday, this chocolate cake recipe is ready to be your go-to. And once you fall in love with it, you might want to explore more easy, satisfying bakes like moist and easy banana chocolate chip bread or that iconic old-fashioned chocolate pie.