This ultra-simple chocolate cake takes the stress out of baking without sacrificing flavor. Perfectly moist, deeply chocolatey, and topped with creamy frosting, it’s ideal for birthdays, special occasions, or any time you need a decadent treat. The steps are streamlined so anyone can bake it from start to finish with confidence.
The Easiest Chocolate Cake
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups (300g) |
| Cocoa powder | 3/4 cup (80g) |
| Baking powder | 2 teaspoons (10g) |
| Baking soda | 3/4 teaspoon (3g) |
| Fine sea salt | 1.5 teaspoons (7g) |
| Brown sugar | 3/4 cup (150g) |
| Granulated white sugar | 1 cup (220g) |
| Neutral-tasting oil | 1/2 cup |
| Egg yolks | 2 |
| Large eggs | 2 |
| Vanilla extract | 1 tablespoon (12g) |
| Milk (lightly simmered) | 1 3/4 cup |
Frosting
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 4 cups (500g) |
| Cocoa powder | 1/2 cup (55g) |
| Sea salt | Generous pinch |
| Softened butter | 1/2 cup (110g) |
| Milk | 1/4–1/2 cup, to thin |
Instructions
Prepare the Cake Pans
Grease the bottoms of your cake pans and line with parchment paper. Grease the parchment and the sides to prevent sticking.
Mix Dry Ingredients
Sift together flour, cocoa powder, baking powder, baking soda, and sea salt into a large bowl. Stir in the brown sugar and granulated sugar until evenly combined.
Prepare Wet Ingredients
In a separate bowl, whisk the egg yolks while gradually drizzling in the oil until smooth and slightly thickened. Add the vanilla extract and continue incorporating the remaining oil. Beat in the whole eggs until fully combined.
Combine Wet and Dry
Pour the wet mixture into the dry ingredients and fold gently to combine. Heat the milk in a saucepan until just simmering (do not boil), then gradually whisk it into the batter until smooth and fully incorporated.
Bake the Cake
Pour the batter into the prepared pans. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool on a wire rack for 10 minutes, then carefully unmold and invert them to cool completely. Ensure the cakes are fully cooled before frosting.
Make the Frosting
Whisk together powdered sugar, cocoa powder, and a pinch of sea salt. In a stand mixer, beat the softened butter until creamy, then gradually add the sugar mixture. Thin the frosting with milk to achieve a spreadable consistency.
Assemble the Cake
Place one cake layer on a cutting board. Spread frosting evenly over the top, then place the second layer on top and gently press. Cover the top, sides, and edges with the remaining frosting. Sprinkle with freshly grated dark chocolate for extra indulgence.
Storage and Serving
Let the cake sit for a couple of hours or overnight at room temperature in a cool area, or refrigerate covered. Slice and serve to enjoy a perfectly moist and rich chocolate cake every time.
