Nothing beats the classic comfort of a homemade chocolate cake, especially when it’s moist, fudgy, and incredibly easy to make. This one-bowl chocolate cake recipe is perfect for those who want a quick, hassle-free way to bake a delicious chocolate snack cake without the mess of multiple dishes. Whether you’re making a 9×13 chocolate cake, 8×8 chocolate cake, or cupcakes, this recipe has you covered!
Why You’ll Love This Recipe
- Simple Ingredients – No fancy ingredients needed; just pantry staples.
- One-Bowl Recipe – Less cleanup, more enjoyment.
- Super Moist and Fudgy – Thanks to sour cream and hot coffee, every bite is rich and decadent.
- Versatile – Make it as a sheet cake, layered cake, or cupcakes.
- Freezer-Friendly – Bake ahead and store for later.
Ingredients
Chocolate Cake
- 2 cups all-purpose flour (or cake flour for a softer texture)
- 2 cups granulated sugar
- ¾ cup cocoa powder (Dutch processed or natural unsweetened)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon fine sea salt
- ¾ cup whole milk
- ½ cup vegetable oil
- ¼ cup full-fat sour cream
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup hot coffee (brings out the deep chocolate flavor)
Chocolate Ganache Buttercream (or frosting of choice)
- Chocolate ganache, buttercream, or simple powdered sugar dusting
Instructions
Make the Cake Batter
- Preheat oven to 350ºF. Line a 9×13 cake pan with parchment paper or grease well.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, oil, sour cream, eggs, and vanilla extract to the dry ingredients. Stir until well combined. The batter will be thick, like brownie batter.
- Pour in the hot coffee, mixing carefully. The batter will become thin, which is normal.
Bake the Cake
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
Frosting & Decoration
- For an extra rich taste, top with chocolate ganache buttercream.
- If you prefer a moist chocolate mud cake texture, drizzle with warm chocolate sauce.
- Dust with powdered sugar for a simple yet elegant finish.
- Add sprinkles or chopped nuts for extra crunch and flavor.
- Use a piping bag to create beautiful swirls for a professional touch.
How to Serve
- Serve warm with a scoop of vanilla ice cream.
- Pair with coffee for a delicious chocolate cake coffee recipe experience.
- Add fresh berries or whipped cream for an elegant touch.
- Drizzle with caramel or peanut butter for an indulgent variation.
How to Store
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate if frosted with perishable icing.
- Freeze for up to 3 months. Wrap tightly in plastic wrap and foil.
- To thaw, leave at room temperature for a few hours before serving.
Baking Variations
- Layer Cake: Divide batter into two 9-inch round cake pans, bake for 25 minutes.
- Cupcakes: Fill liners ¾ full and bake for 18-20 minutes.
- 8×8 Cake: Halve the recipe for a smaller batch dessert.
- Double Layer Cake: Use the full recipe and stack the layers with frosting in between.
- Mini Cakes: Use mini cake pans for bite-sized treats perfect for parties.
Expert Baking Tips
- Use Room-Temperature Ingredients – Ensures even mixing and smooth batter.
- Do Not Overmix – Overworking the batter can lead to a dense cake.
- Test for Doneness – Insert a toothpick in the center; if it comes out with a few moist crumbs, it’s done.
- Allow Proper Cooling – Frosting a warm cake can lead to melting.
- Use High-Quality Cocoa – Darker, richer cocoa powder results in a better chocolate flavor.
FAQs
Q: Can I make this without coffee?
A: Yes! You can replace the hot coffee with hot water or milk.
Q: Can I use cake flour instead of all-purpose flour?
A: Absolutely! Using cake flour makes it extra soft.
Q: Can I use butter instead of oil?
A: Yes, but oil keeps it more moist for longer.
Q: How do I make this cake gluten-free?
A: Use a 1:1 gluten-free flour blend for the best results.
Q: Can I add mix-ins like chocolate chips or nuts?
A: Yes! Fold in up to 1 cup of mix-ins for extra texture and flavor.
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Moist & Fudgy Chocolate Cake 🍫🎂 – One-Bowl Wonder!
Description
This super easy, one-bowl chocolate cake is rich, moist, and intensely chocolatey! Whether you’re making a sheet cake, layer cake, or cupcakes, this fail-proof recipe will satisfy every chocolate craving. Perfect for birthdays, celebrations, or simply when you need a chocolate fix! 😍✨
Ingredients
For the Chocolate Cake:
🌾 2 cups all-purpose flour
🍚 2 cups granulated sugar
🍫 ¾ cup cocoa powder (Dutch-processed or natural unsweetened)
🧁 2 tsp baking powder
🥄 1½ tsp baking soda
🧂 1 tsp fine sea salt
🥛 ¾ cup whole milk
🛢️ ½ cup vegetable oil
🥄 ¼ cup full-fat sour cream
🥚 2 large eggs, lightly beaten
🌿 2 tsp vanilla extract
☕ 1 cup hot coffee
For the Frosting:
🍫 Chocolate Ganache Buttercream or frosting of your choice
Instructions
🔥 Preheat oven to 350ºF (175ºC).
📜 Line a 9×13-inch baking pan with parchment paper. (See below for layer cake or cupcakes.)
🥄 In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
🥛 Add milk, oil, sour cream, eggs, and vanilla. Stir until well combined. The batter will be thick—similar to brownie batter.
☕ Slowly pour in the hot coffee, whisking gently until smooth. The batter will now be thin and runny—this is normal!
🛢️ Pour the batter into the prepared cake pan.
⏳ Bake for 30-35 minutes, or until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
❄️ Let the cake cool completely before frosting or storing
Notes
🍰 Baking Variations
🟤 Round Layer Cake:
- Grease and line two 9-inch round cake pans with parchment.
- Divide batter evenly between pans and bake for 25 minutes.
🧁 Cupcakes:
- Line a cupcake pan with liners and fill each ¾ full.
- Bake for 18-20 minutes.
📏 Want a smaller cake?
- Halve the recipe for one 9-inch round cake, a two-layer 6-inch cake, one 8×8 cake, or 12 cupcakes.
🧊 Storage & Freezing Tips
🔹 Room Temperature: Store unfrosted cake in an airtight container for up to 5 days.
🔹 Refrigeration: Frosted cake should be refrigerated based on the frosting used.
🔹 Freezing:
- Wrap completely cooled cake layers in plastic wrap, then foil. Freeze for up to 3 months.
- Cupcakes can be frozen together in a sealed container without wrapping individually.
- Thaw at room temperature before frosting & serving.
🌟 Pro Tips for the Best Chocolate Cake
✔️ Use hot coffee – It enhances the chocolate flavor without making the cake taste like coffee!
✔️ Sift the cocoa powder – This prevents lumps in the batter.
✔️ Don’t overmix – Stir just until combined to keep the cake soft & fluffy.
✔️ Chill before frosting – A cooled cake makes decorating much easier!
Final Thoughts
This quick and easy chocolate cake recipe is the ultimate moist cake recipe chocolate lovers need! Whether you’re baking for a special occasion or just craving a rich chocolate dessert, this one-bowl method makes it effortless. Try this homemade chocolate cake 9×13 or customize it to your liking—either way, it’s bound to be a hit!