Go Back
+ servings
Print Pin
4.50 from 2 votes

Best Ever Easy Chocolate Cake

This Best Ever Easy Chocolate Cake is a family favourite - perfectly moist & tender, ultra chocolatey, & easy to make with basic ingredients!
Course Dessert
Cuisine American, Cake, Dessert, North American
Keyword Best Ever Easy Chocolate Cake, Chocolate Cake for Beginners, Easy CHocolate Cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Calories 304kcal
Author Chrissie


  • 8-inch spring form pan OR 8-inch round or square cake pan with high sides


For the cake:

  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup unsalted butter
  • 1/2 cup hot coffee (or use boiling water)
  • 1 cup brown sugar
  • 1/4 cup milk (or use almond milk, soy milk, etc.)
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the frosting:

  • 1/2 cup unsalted butter at room temperature
  • 1 cup powdered sugar
  • 3 1/2 ounces semi-sweet chocolate (approximately 100 grams)
  • 1 tablespoon milk
  • a pinch of salt


For the cake:

  • Preheat your oven to 350 degrees Fahrenheit and grease an 8-inch spring form pan with butter, and line the bottom with a circle of parchment paper.
  • In a large bowl add the cocoa powder and butter, and pour the hot coffee over them, whisking as the butter melts and the cocoa dissolves in the liquid.
  • Whisk in the brown sugar, milk and vanilla until the mixture is smooth and well combined.
  • In a smaller bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and combine them until the mixture is smooth and no streaks of flour remain.
  • Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 20-25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

For the frosting:

  • While the cake cools, add the butter and powdered sugar to a mixing bowl and mix them together until smooth with a hand mixer.
  • Melt the chocolate in the microwave in a microwave-safe bowl, on 50% powder for 30-second increments just until the chocolate is melted.
  • Let the chocolate cool for a few minutes before drizzling it into the butter and powdered sugar mixture while the mixer is running.
  • Continue mixing on medium-high speed as the frosting becomes fluffy, adding the milk as you mix.


  • When the cake has cooled completely (remove it from the pan after about 10 minutes to a wire rack to cool completely), place it on a plate and spread the frosting over the top of the cake.
  • Slice and serve.



This cake keeps well in an airtight container for up to 3 days after baking. 
It's possible to make this cake in a square 8-inch by 8-inch pan instead of a round pan (choose a pan with high sides if possible, or use a 9-inch square pan).


Serving: 1slice | Calories: 304kcal | Carbohydrates: 42g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 200mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 372IU | Calcium: 50mg | Iron: 1mg