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
1-Bowl Quick and Easy Chocolate Cake Recipe in 1 Hour
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This 1-bowl quick and easy chocolate cake recipe is your go-to solution for last-minute cravings or surprise guests. Moist, rich, and ready in under an hour, it’s made with pantry staples and topped with a silky chocolate ganache. Whether you’re looking for an easy chocolate cake, a one-bowl chocolate cake, or a simple chocolate cake recipe that doesn’t require a mixer, this one’s got you covered. It’s a fast chocolate cake recipe that doubles as a quick chocolate dessert no fuss, just pure chocolate bliss.
Ingredients
- 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 ½ cup milk + ½ tbsp vinegar)
- 1 tsp instant coffee (or ½ tsp for milder flavor)
- ¼ cup boiling water (60g)
- ¼ cup cocoa powder (25g)
- Ganache
- ¼ cup cream (60g)
- 75g chocolate of choice (milk or dark chocolate)
Instructions
- Preheat the oven
Preheat your oven to 350°F (175°C) and grease or line an 8-inch round or square baking pan with parchment paper. Mix dry ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.Add wet ingredients
Add the egg, vegetable oil, and buttermilk to the bowl. Stir until just combined—avoid overmixing to keep the cake tender.Incorporate coffee mixture
Dissolve the instant coffee in the boiling water. Stir this into the batter. It may look a bit thin—that’s exactly what you want for a moist texture.Bake the cake
Pour the batter into your prepared pan. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before adding ganache.Make the ganache
Heat the cream in a small saucepan or microwave until just simmering. Pour it over the chocolate and let sit for 1 minute. Stir until smooth and glossy.
Top and serve
Spread the ganache over the cooled cake. Let it set at room temperature or in the fridge for a firmer finish. Slice and enjoy!
Notes
If you don’t have buttermilk, just combine ½ cups of milk with ½ tbsp vinegar or lemon juice. Let it sit for 5 minutes to curdle.
Want a deeper chocolate flavor? Use dark chocolate in the ganache or add a handful of chocolate chips to the batter.
You can double the recipe for a 9×13-inch pan—just add 10 minutes to the bake time.
Store leftovers in an airtight container at room temp for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: quick and easy chocolate cake recipe, 1-bowl chocolate cake, easy chocolate cake, chocolate ganache cake, one bowl cake, simple chocolate dessert