Our cocoa cake is rich, deeply chocolatey, and bakes up with a soft crumb that stays moist for days. Using simple ingredients you’ve already got, this classic chocolate cake recipe is the kind of one-bowl wonder you’ll come back to forever.
You’re gonna need a chair for this one.
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I first spotted this cocoa cake at a neighborhood get-together. It was sitting there quietly, nothing flashy, almost easy to miss. Then I took a bite.
Rich, bold chocolate flavor. Soft crumb. Just the right balance of sweet and deep.
And that’s the thing about this cake. It looks simple, and it is, but every ingredient earns its spot. Together, they deliver that classic chocolate cake flavor everyone’s chasing but few actually get right.
I asked for the recipe right then and there, and I’ve been making it ever since.
This easy chocolate cake is made entirely from pantry staples, so you won’t even need to leave the house.
It takes just 20 minutes to make the cake batter, then the oven does the rest while you pretend to be patient.
If you love a moist chocolate cake recipe, don’t miss our Ultimate Chocolate Mud Cake. Gooey, rich, and made to win over every chocolate craving!
And our Devil’s Food Cake is a chocolate lover’s dream. It’s soft, rich, and packed with deep cocoa flavor from top to bottom.
Ingredients
Gather the ingredients to prepare our cocoa cake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
Absolutely. We made this cocoa cake with all-purpose flour, but you can substitute it with cake flour for a softer texture or use a 50/50 mix. If you’re going gluten-free, a 1:1 baking blend works well, too; just keep an eye on the bake time.
For a deeper chocolate flavor, try Dutch-process cocoa powder. It has a smoother taste and a darker color than natural cocoa powder, bringing a more intense cocoa flavor to the cake.
If you’re out of brown sugar, you can use white sugar with a teaspoon of molasses.
And if you want to take things up a notch, a little espresso powder in the batter makes the chocolate shine even more.
To add a little extra richness, stir in a handful of dark chocolate chips before baking.
You can also finish the cake with Chocolate Buttercream Frosting, Chocolate Cream Cheese Frosting, or Vanilla Buttercream Frosting for a more elegant look.
Recipe Variations
- Spiced Cocoa Cake: Add cinnamon and a pinch of cayenne for a Mexican chocolate twist.
- Cocoa Marble Cake: Swirl vanilla batter with cocoa batter for a pretty two-tone dessert.
- Mocha Cocoa Cake: Replace some liquid with room-temperature strong-brewed coffee (regular or decaf)
- Holiday Cocoa Cake: Top with peppermint frosting and crushed candy canes.
How to Make Cocoa Cake
Follow along with my simple step-by-step instructions to learn how to make cocoa cake in your home kitchen.
- Preheat oven to 350°F.
- Butter a 9-inch round cake pan (2 inches deep). Dust with cocoa powder, shake out any excess.
- Add the all-purpose flour, cocoa powder, baking soda, and table salt to a large bowl.
- Whisk to combine and set the dry ingredients aside until needed.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment.
- Whip until pale and fluffy. (3-4 minutes)
- Add the eggs, one at a time.
- Beat well after each addition. Scrape the bottom and sides of the bowl after each addition.
- Add the vanilla extract to the mixture.,
- Mix to combine.
- Add one-half of the flour mixture to the wet ingredients.
- Mix just enough to combine. Scrape the sides and the bottom of the bowl.
- Add half of the water.
- Mix just enough to combine. Scrape the sides and the bottom of the bowl.
- Add the remaining flour, followed by the remaining water.
- Mix just enough to combine. Scrape the sides and bottom of the bowl.
- Pour the batter into the prepared pan. Tap the pan on the counter to settle any air bubbles.
- Place the pan on the center rack of the preheated oven and bake for 55-60 minutes, until the cake is springy to the touch and a cake tester or toothpick inserted into the center of the cake comes out clean.
- Remove the pan from the oven and place it on a wire cooling rack, allowing it to cool for an hour.
- Invert the cake onto a serving plate.
- Dust the top of the cake with confectioners’ sugar and serve with fresh raspberries.
This is the best chocolate cake recipe to make for birthdays, bake sales, or potlucks when you want to bring something you won’t be taking home.
Chef Tips
- Always sift your cocoa powder. It prevents clumps and ensures even mixing.
- Add a teaspoon of espresso powder to deepen the chocolate flavor.
- Use room-temperature ingredients for the fluffiest texture.
- Line your pan to prevent the cake from sticking. Cocoa-based batters can stick more than other cakes.
Our cocoa cake is the perfect balance of rich chocolate flavor and tender crumb. Whether you serve it as a weeknight dessert or dress it up for a celebration, it’s a cake that never disappoints.
Give it a try this week. You’ll be surprised just how simple and satisfying it is to bake from scratch.
How to Store Cocoa Cake
Let the cocoa cake cool completely before storing. Keep any leftovers in an airtight container at room temperature for up to 3 days.
To keep it longer, wrap the whole cake or individual slices in plastic wrap, then freeze in a freezer-safe bag or container for up to 2 months.
For that fresh-baked feel, warm slices gently in the microwave for 10 to 15 seconds before serving.
Recipe FAQs
You could, but I wouldn’t recommend it for this cake. The butter’s already softened, and hot water can alter the texture by warming it too quickly. Room temp or cool water works best here.
Adding a little hot coffee to the water can significantly enhance the chocolate flavor. It won’t make the cake taste like coffee; it just intensifies the cocoa flavor. Just make sure the coffee isn’t hot when it goes in.
Yes, you can, but it depends on the recipe’s leavening. If the recipe calls for baking soda, it usually expects natural cocoa (which is acidic). If it calls for baking powder or both, Dutch-process can be used. Please note that the flavor will be slightly smoother and darker.
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Cocoa Cake Recipe
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder -sifted
- 1 ¼ teaspoons baking soda
- ¾ teaspoon table salt
- 1 ¾ cups light brown sugar firmly packed
- ¾ cup unsalted butter softened (1 ½ sticks = 6 ounces)
- 2 large eggs -room temperature
- 1 teaspoon vanilla extract
- 1⅓ cups water room temperature
- confectioners’ sugar for dusting
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Instructions
- Preheat oven to 350°F.
- Butter a 9-inch round (2 inches deep) cake pan. Dust with cocoa powder, shake out any excess.
- Add the all-purpose flour, cocoa powder, baking soda, and table salt to a large bowl. Whisk to combine and set aside until needed.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment and whip until pale and fluffy. (3-4 minutes)
- Add the eggs, one at a time, beating well after each addition. Scrape the bottom and sides of the bowl after each addition.
- Add the vanilla extract and mix to combine.
- Add one-third of the flour mixture to the butter mixture, mixing just enough to combine. Scrape the sides and the bottom of the bowl.
- Add half of the water, mix just enough to combine. Scrape the sides and the bottom of the bowl.
- Add another third of the flour, followed by the remainder of the water, finishing with the remainder of the flour mixture, scraping the sides and bottom of the bowl after each addition. Mix just enough to combine.
- Pour the batter into the prepared pan. Tap the pan on the counter, to settle any air bubbles.
- Place the pan on the center rack of the preheated oven and bake for 55-60 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place it on a wire rack, allowing it to cool in the pan for an hour.
- Invert the cake onto a serving plate.
- Dust with confectioners' sugar and serve with fresh raspberries.
Notes
- Spiced Cocoa Cake: Add cinnamon and a pinch of cayenne for a Mexican chocolate twist.
- Cocoa Marble Cake: Swirl vanilla batter with cocoa batter for a pretty two-tone dessert.
- Mocha Cocoa Cake: Replace some liquid with room-temperature strong-brewed coffee (regular or decaf)
- Holiday Cocoa Cake: Top with peppermint frosting and crushed candy canes.
- Always sift your cocoa powder. It prevents clumps and ensures even mixing.
- Add a teaspoon of espresso powder to deepen the chocolate flavor.
- Use room-temperature ingredients for the fluffiest texture.
- Line your pan to prevent the cake from sticking. Cocoa-based batters can stick more than other cakes.
A cocoa cake relies on unsweetened cocoa powder rather than melted chocolate. Cocoa gives the cake a deep, rich chocolate flavor without being overly heavy or sweet. It also makes the cake a bit lighter in texture. Can I use Dutch-process cocoa instead of natural cocoa powder?
Yes, you can, but it depends on the recipe’s leavening. If the recipe calls for baking soda, it usually expects natural cocoa (which is acidic). If it calls for baking powder or both, Dutch-process can be used. Please note that the flavor will be slightly smoother and darker. How do I keep cocoa cake moist?
Don’t overbake it, and consider adding sour cream, buttermilk, or even a splash of brewed coffee to the batter. These ingredients lock in moisture and deepen the flavor. Can I frost a cocoa cake?
Absolutely! Vanilla buttercream, peanut butter frosting, and cream cheese icing can be used. You can also add a chocolate ganache topping. Can cocoa cake be made ahead of time?
Yes, cocoa cake keeps well. Bake it a day ahead, wrap tightly once cooled, and frost before serving. The flavor actually deepens after it has rested overnight. Can I use hot water instead of room temperature water? You could, but I wouldn’t recommend it for this cake. The butter’s already softened, and hot water can alter the texture by warming it too quickly. Room temp or cool water works best here. Will adding coffee instead of water improve the chocolate flavor? Adding a little hot coffee to the water can significantly enhance the chocolate flavor. It won’t make the cake taste like coffee; it just intensifies the cocoa flavor. Just make sure the coffee isn’t hot when it goes in. How to Store Cocoa Cake Let the cocoa cake cool completely before storing. Keep any leftovers in an airtight container at room temperature for up to 3 days. To keep it longer, wrap the whole cake or individual slices in plastic wrap, then freeze in a freezer-safe bag or container for up to 2 months. For that fresh-baked feel, warm slices gently in the microwave for 10 to 15 seconds before serving
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