Quick & Easy Chocolate Cake
An incredibly easy, moist, and delicious one-bowl chocolate cake made completely from scratch without eggs or butter. It requires no mixer for the cake batter and can be topped with a quick homemade chocolate frosting.
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🍳 Cooking Flow
Preheat oven to 350°F and grease a 9-inch round cake pan lined with parchment. → Whisk together aerated flour, sugar, cocoa powder, baking soda, and salt in a bowl. → Mix together water, oil, lemon juice, and vanilla, then stir into the dry ingredients until smooth. → Pour into the pan and bake at 350°F for 30 minutes, then let cool completely. → Beat butter, powdered sugar, cocoa, vanilla, and milk into frosting and spread over the cake.
Cooking Steps
Brief Cooking Order
Preheat oven to 350°F and grease a 9-inch round cake pan lined with parchment. → Whisk together aerated flour, sugar, cocoa powder, baking soda, and salt in a bowl. → Mix together water, oil, lemon juice, and vanilla, then stir into the dry ingredients until smooth. → Pour into the pan and bake at 350°F for 30 minutes, then let cool completely. → Beat butter, powdered sugar, cocoa, vanilla, and milk into frosting and spread over the cake.
Introduction
An incredibly easy, moist, and delicious one-bowl chocolate cake made completely from scratch without eggs or butter. It requires no mixer for the cake batter and can be topped with a quick homemade chocolate frosting.
Step 1
Grease a 9-inch round cake pan. If you plan to remove the cake from the pan to frost the entire exterior, line the bottom with a parchment paper round.
Step 2
Preheat the oven to 350°F (175°C).
Step 3
Aerate the all-purpose flour by stirring it with a spoon before measuring, then lightly scoop and level 1 1/2 cups of flour into a mixing bowl.
Step 4
Add 1 cup sugar, 1/4 cup Dutch-processed cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt to the bowl. Stir the dry ingredients together thoroughly with a spatula or whisk.
Step 5
In a liquid measuring cup, combine 1 cup cool water, 6 tablespoons oil, 1 tablespoon freshly squeezed lemon juice, and 1 teaspoon vanilla extract.
Ingredients List
Important Notes
Always aerate the flour with a fork or spoon before measuring to avoid packing it down, which can result in a dry cake.
Use Dutch-processed cocoa powder for a milder, deeper chocolate flavor and darker color.
Be sure to use baking soda, not baking powder, as it reacts with the acid in the lemon juice to create rise.
For a completely butter-free or vegan option, omit the butter in the frosting and whisk cocoa, powdered sugar, vanilla, and milk or plant milk together into a glaze.
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