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Best Easy Chocolate Cake
5 from 18 votes

Best Easy Chocolate Cake

This chocolate cake balances Dutch-process cocoa with baking powder and soda for a moist and tender crumb. Boiling water in the batter boosts moisture and bloom. The optional vanilla buttercream glaze adds sweetness and richness for a classic finish. Suitable for multiple altitudes with ingredient adjustments.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 12 -16 servings
Calories: 275 kcal
Course: Cake
Cuisine: American

Ingredients

  • 1 3/4 cups all-purpose flour 2 cups high altitude; I use organic unbleached all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 ½ teaspoons baking powder reduce to 1 tsp High Altitude
  • 1 ½ teaspoons baking soda reduce to 1 tsp high altitude
  • ½ teaspoon salt kosher or regular
  • 1 1/2 cups granulated sugar 1 ¼ cups high altitude, I use all natural cane sugar
  • 2 egg room temperature (see notes to bring to temp quick
  • 1 cup milk recommended for moisture, whole
  • 1/2 cup avocado oil or other neutral oil, or grapeseed oil
  • 1 teaspoon vanilla extract or try a fancy bourbon vanilla extract
  • 1 cup water boiling
Vanilla Buttercream Glaze (optional)
  • 6 tablespoons butter melted (salted or unsalted may be used, if using unsalted add a pinch of salt)
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract see additional extract suggestions in notes
  • 3-4 tablespoons heavy cream half and half, whole milk may be substituted

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees and prep grease pans well or line with parchment paper <--my favorite way!
  2. Place flour, cocoa powder, baking powder, baking soda, salt and sugar into bowl of stand mixer. Or sift all of above ingredients (except sugar) into mixing bowl, then whisk in sugar. In another bowl (at least 4 cups), whisk together milk, eggs, oil and vanilla until blended.
  3. Gradually add wet ingredients and mix (or whisk) on low until smooth, with no lumps. Stir in boiling water to combine.
  4. Pour batter into prepared pan, bake on middle rack in center of oven, until wooden skewer inserted in middle comes out clean and cake bounces back when lightly pressed.
  5. Remove cake from oven and allow to cool on wire rack for 10 minutes. Lift cake using parchment paper or run a butter knife around cake to gently release, inverting onto wire rack, peeling off parchment. For bundt pan (see video) allow to cool 10 m minutes, then using a cooling rack, place on top and invert, carefully lifting off bundt pan.Allow to cool completely before dusting with powdered sugar or frosting.
  6. Frost with favorite frosting, a simple dusting of powdered sugar or make this delicious glaze.
  7. Baking Times
  8. Bundt Pan | Check at about 35-40 minutes, if a few crumbs stick that's fine, if gooey, place back in oven at 5 minute intervals. Mine was great at 40 minutes.
  9. Pullman or Long Loaf Pan | Check at 35-40 minutes, mine was perfect at 42 minutes.
  10. 2 Standard Loaf Pans | Mine were great at 43 minutes, check at 40.
  11. 10" round pan | about 50 minutes, check at 40 minutes.
  12. GLAZE Instructions
  13. Combine all ingredients and beat with mixer on medium until smooth. Use as is, spreading as a buttercream or for glaze, warm in microwave safe bowl for about 30 seconds for a pourable glaze. For the full instructions see the Vanilla Buttercream Glaze post.

Notes

  • Store completely cooled cake in an airtight container at room temperature for 3-5 days, or refrigerate up to 7 days.
  • Freeze cake tightly wrapped for up to 3 months to preserve freshness.
  • Use room temperature eggs for best mixing and texture; warm them by soaking in warm water for 5 minutes.
  • Avoid overmixing and overbaking to maintain moistness and tenderness.
  • Adjust baking powder and soda quantities for high altitude baking as indicated in ingredients.

Nutrition Information

Serving 1serving Calories 275kcal (14%) Carbohydrates 42g (14%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 0.003g (0%) Cholesterol 30mg (10%) Sodium 307mg (13%) Potassium 116mg (2%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 73IU (1%) Calcium 67mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 -16 servings

Amount Per Serving

Calories 275

% Daily Value*

Serving 1serving
Calories 275kcal 14%
Carbohydrates 42g 14%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.003g 0%
Cholesterol 30mg 10%
Sodium 307mg 13%
Potassium 116mg 2%
Fiber 2g 8%
Sugar 26g 52%
Vitamin A 73IU 1%
Calcium 67mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.