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easy chocolate cake recipe by sugar and sparrow

Perfect One-Bowl Chocolate Cake Recipe

A moist, decadent chocolate cake that is so easy and quick to whip up, it'll become a forever go-to. Top it with chocolate buttercream for the best chocolate cake ever. 

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 15 slices

Ingredients

  • 3 Cups (415g) all purpose flour
  • 2 1/2 Cups (530g) white granulated sugar
  • 1 Cup (95g) unsweetened natural cocoa powder (not Dutch Process)
  • 1 Tbsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 3/4 Cup (177ml) vegetable oil
  • 3 eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1/2 Cups (355ml) full-fat buttermilk*, room temperature DIY recipe in the notes
  • 1 1/2 Cups (355ml) hot water

Instructions

  1. Preheat the oven to 350ºF and prepare three 6-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 

  2. Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 

  3. Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting with chocolate buttercream or frosting of your choice.

Recipe Notes

DIY Buttermilk recipe: add 1 Tbsp of white vinegar for every cup of whole milk you'll be using. For this recipe, add 1.5 Tbsp of white vinegar to a jar and top it with 1.5 Cups of whole milk. Stir and let sit for 15 minutes before using in the recipe. 

Make ahead tips: this cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.