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!