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–+ servings
Slice of Chocolate Cake on a spatula over the cake pan.
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5 from 1 vote

Easy Chocolate Cake

This Easy Chocolate Cake Recipe is such a moist fudge-like dessert. As easy to make as a box cake, but this homemade treat tastes even better!
Prep Time8 minutes
Cook Time28 minutes
Total Time36 minutes
Course: cake
Cuisine: American
Keyword: Chocolate Cake
Servings: 12
Calories: 309kcal
Author: Heidi Rasmussen

Equipment

  • Electric Mixer

Ingredients

  • 2 cups flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup hot water

Instructions

  • Preheat oven to 350℉. Spray a 9x13" pan with non-stick cooking spray.
    Cake pan sprayed with non stick cooking spray.
  • In a large bowl, whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda. Set aside.
    Bowl whisking dry ingredients.
  • In a separate large mixing bowl, whisk together oil, buttermilk, eggs and vanilla.
    Mixing bowl with wet ingredients combined. Whisk attachment on the side.
  • Pour dry ingredients into the wet ingredient mixing bowl and combine using electric mixer.
    Mixing bowl with chocolate cake batter base. Whisk attachment on the side.
  • Slowly add the hot water while whisking on low speed. Scrape down the sides of the bowl and mix on medium speed for about 1 minute. The batter will be thin.
    Mixing bowl of Chocolate Cake Batter. Whisk attachment on the side.
  • Pour batter into prepared pan.
    Cake pan with unbaked chocolate cake batter.
  • Bake for 28-32 minutes until a toothpick comes out clean.
    Cake pan with baked chocolate cake cooling on a wire rack.
  • Let it cool completely in pan before frosting. *
    Speaking chocolate frosting on a chocolate cake.
  • Frost with our Chocolate Buttercream Frosting.
    Close up of frosted Chocolate cake.

Notes

*Place a piece of parchment paper in the bottom of the pan with the sides coming out so you can lift the cake out of the pan to cool. Use this method if you plan to frost the whole cake and not just the top. 
Leftover cake can be stored in the freezer. I like to do this when I have a lot left over. Simply cover it with plastic wrap or foil to freeze. Thaw on the counter until room temperature, then serve.
 
Baking options:
9x13 pan: 32-35 minutes
24 cupcakes: Fill 2/3 full and bake 22-25 minutes
2 x 9" rounds for 28-32 minutes

Nutrition

Calories: 309kcal | Carbohydrates: 54g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 500mg | Potassium: 180mg | Fiber: 3g | Sugar: 34g | Vitamin A: 411IU | Vitamin C: 0.02mg | Calcium: 55mg | Iron: 2mg