There’s so much to love about this chocolate cake recipe, because it’s the best:
- You need only one bowl and a handful of simple ingredients to get delicious results.
- But here’s the real selling point: The deep chocolate taste and texture is NOTHING like what you get in a box mix.
It’s the best.
That’s why this easy chocolate cake recipe’s included in my cookbook, Super Simple Baking for Kids!
Why a rich chocolate cake belongs on a site about teaching kids to love good food
There’s a reason why I say this is the best chocolate cake recipe. It’s so satisfying that when you eat a slice…you feel totally full. No cravings for extra nibbles next time you walk through the kitchen. Just happiness.
What about the sugar?
Now that our kids are out of the toddler stage (when I think they don’t need a lot of sugar), I’m looking at desserts a little differently. To help guide these guys toward healthy, happy eating habits for life, I say this to dessert: Let’s eat full sugar, full fat, full FLAVOR treats. But let’s have small portions. And let’s eat them less often.
At our house we usually declare weekends Dessert Night. Then we don’t have to discuss/cajole/bargain with anyone Monday through Thursday.
Plus, it’s very cool to show your kids that you can rummage around in a pantry and come out with the best cake they’ve ever tasted. From actual ingredients.
If you’re going to have a chocolate cake, oh boy, it should be this one.
how to make the best chocolate cake recipe, ever
1. Assemble the ingredients.
You’ll probably have everything you need on hand.
2. Mix the ingredients.
Grab one lonely bowl, fill it with ingredients and stir.
3. Bake the cake.
Butter your pans and bam! You’ve got chocolate cake coming.
The Recipe for the Best Chocolate Cake (Below)
Old-Fashioned Chocolate Cake
No buttermilk? No problem! Make buttermilk by adding 1 teaspoon of vinegar to regular milk. Let it sit for a couple of minutes and stir. Now you have buttermilk!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
Ingredients
- 2 tablespoons butter
- 1 3/4 cups flour plus 2 tablespoons extra for pan
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Instructions
- Preheat oven to 350 degrees F. Butter two round 9-inch pans with a paper towel. Then sprinkle 1 tablespoon of flour into each pan. Shake until each is coated.
- In a large bowl or stand mixer, mix the sugar, flour, cocoa, baking powder, baking soda and salt together. Add eggs, milk, oil and vanilla. Use a hand mixer or paddle attachment to beat for 2 minutes. Turn off the beaters/mixer and add the hot water. Stir until water is incorporated, about 5 times.
- Pour batter between the two prepared pans so they each have an equal amount. Bake for 30-35 minutes (33 minutes was perfect for my oven). When you can poke a toothpick into the center and it comes out clean, the cake is ready.
- Remove from the oven and let cool in pans for 10 minutes. Invert to a plate, then a cooling rack until completely cool.
Chocolate Frosting for the Best Chocolate Cake Recipe
This recipe goes perfectly with my all-time favorite, 2-ingredient chocolate buttercream frosting.
How to Make Chocolate Cupcakes
This same chocolate cake recipe works perfectly for cupcakes! You’ll get 24 cupcakes, baking at 350 degrees for 25-30 minutes.
p.s. Don’t miss our favorite cookie recipes too!
This easy chocolate cake recipe is one of my favorites from Super Simple for Kids! Check it out now.
Cupcakes! With this easy to implement recipe I made 24 delectable cupcakes that baked up in about 15 minutes in my convection oven. The recipe produced a deep chocolate-flavored cake with a moist, even crumb, catapulting it over every single one of my go-to chocolate cake recipes. Thank you Charity!
I didn’t try the buttercream but opted instead for a chocolate cream cheese frosting which I got from the comments section somewhere along the way. I wish I could give better attribution (please speak up if you know where this is from!) but here it is in the half-recipe version that was enough for all the cupcakes: Soften 1 8-oz package of cream cheese and 1/4 c butter and mix them together then blend in 1 cup confectioner’s sugar and 3/8 cup cocoa powder. The kids didn’t even notice the low amount of sugar in this frosting. I wish I could post a picture of their happy, messy faces.
Awesome, Rachel! I’m so glad your cupcakes turned out so well. They sound delicious–as does this chocolate cream cheese frosting! Can’t wait to try it myself. Thanks for sharing!
We love you Rachel! Can’t wait to try this. Love Sarah and Sophie
vewy good