This is the chocolate cake I reach for on those days when I just need something sweet, homemade, and easy enough that I don’t end up with every mixing bowl in the sink. It’s as simple as whisking everything together in one bowl and pouring it into the pan. The result? A rich, moist, deeply chocolatey cake with a shiny fudgy frosting that’s the stuff of childhood birthday dreams.

I love making this on busy weeknights, when friends come over unannounced, or when my family looks at me expectantly after dinner and says, “Is there dessert?” It’s so straightforward it feels like cheating, but it tastes like you spent hours on it.

Why I Keep Coming Back to This Cake

I’ll be honest—I love complicated desserts when I have the time. But most days, I want something quick and reliable. This cake is perfect for that. It’s just as easy as a boxed mix but made from scratch, so you get to skip the preservatives and mystery ingredients.

What I love most? The frosting comes together right in a saucepan with a whisk. No fuss, no mixer, and no special skills required. It’s glossy, chocolatey, and so good I often catch myself scraping the pan with a spoon.

If you’re the kind of person who gets chocolate cake cravings late at night, this is the recipe you’ll want taped inside a cupboard door. Trust me, it’s saved me more than once.

What You’ll Need

Here’s a quick run-down of the ingredients I usually have on hand for this cake:

• Flour: Just regular all-purpose flour. If you’re avoiding gluten, use a blend that swaps 1:1.
• Sugar: White, granulated sugar. Simple, reliable.
• Cocoa Powder: This is where you don’t want to skimp. I often use Dutch-processed for that deep, smooth chocolate hit.
• Baking Powder & Baking Soda: The combo keeps the cake light and fluffy.
• Buttermilk: I rarely buy buttermilk. Instead, I add a splash of vinegar or lemon juice to milk and let it sit for a few minutes.
• Egg: Helps hold everything together.
• Oil: I use vegetable oil most days, but canola or a mild olive oil will do. Oil keeps the cake extra moist.
• Hot Water: The secret weapon. Makes the batter look thin, but don’t worry—it bakes up perfectly. Sometimes I use hot coffee instead for a bolder chocolate taste.

If you keep these in the pantry, you’re always just a few minutes away from cake.

Step-by-Step: Mixing It All in One Bowl

I’ve made this cake so many times I practically know the measurements by heart. Here’s how I do it:

1. Measure the Flour Correctly: Spoon it into your cup, level it off. It’s a small thing, but too much flour can make the cake dense.
2. Add the Dry Ingredients: Sugar, cocoa, baking powder, baking soda. Whisk it all together to get rid of lumps.
3. Wet Ingredients Go In: Pour in buttermilk, egg, oil, and that steaming hot water (or coffee). Whisk until smooth. Don’t worry if it seems thin—that’s normal.
4. Bake: Line your pan with parchment or foil (I usually use an 8-inch square pan, but round works too). Pour in the batter, tap it on the counter to get rid of bubbles, and bake at 350°F for about 25–30 minutes. I check with a toothpick or even a dry spaghetti noodle. If it comes out clean, it’s done.

What I love is that there’s no fancy equipment or complicated steps. It’s just measuring, whisking, and baking. The smell alone is enough to make everyone hover near the kitchen.

The Shiny, Fudgy Frosting That Steals the Show

I think this frosting deserves its own fan club. It’s as easy as the cake, but it tastes like you went to a bakery.

All you need is a saucepan and a whisk:

1. Melt Butter: I let it foam a little but don’t let it brown.
2. Add Cocoa: Whisk until smooth and fragrant.
3. Sweeten It Up: Add powdered sugar, a splash of vanilla, and enough milk to get it smooth and spreadable.
4. Spread While Warm: I like to pour it over the cake while it’s still warm so it sinks in just a little, creating this fudgy layer that sets with a gorgeous shine.

I have to confess I’ve eaten this frosting straight from the saucepan with a spoon. If you know, you know.

Handy Hints and Little Secrets

• Measuring Flour Right: Don’t scoop straight from the bag—it packs it down. Use a spoon to fill your cup.
• Hot Water or Coffee: Coffee intensifies the chocolate flavor, but plain water works perfectly.
• Oil over Butter: Oil gives a moist, tender crumb. If you want, you can swap half for melted butter for a richer flavor.
• Check Doneness Early: Every oven is a little different. I usually start checking at 25 minutes.

Simple Swaps and Variations

• Make it a layer cake by doubling the recipe and using two round pans.
• For cupcakes, divide into liners and bake for around 18–22 minutes.
• Add a sprinkle of sea salt over the frosting for that sweet-salty contrast.
• Toss a handful of mini chocolate chips into the batter for extra pockets of melted chocolate.

Common Questions I Get

Can I use this recipe for cupcakes?
Absolutely. Just divide into cupcake liners and reduce the bake time to about 18–22 minutes. Keep an eye on them.

Can I double it for a larger pan?
Yes, I’ve done this many times for parties. Just double everything and bake in a 9×13 pan, adjusting the bake time as needed (usually closer to 35–40 minutes).

Can I use coffee instead of hot water?
Definitely. It deepens the chocolate flavor beautifully. I usually make extra coffee in the morning just so I can “accidentally” have some left for cake.

I hope this becomes the easy chocolate cake you turn to over and over. It’s earned its place in my regular rotation for good reason. Happy baking!

Try other Cake recipes:

• Chocolate Bundt Cake
• Orange Chiffon Cake
• Blueberry Coffee Cake