I’ve got to tell you about this single-layer chocolate cake that might just change your dessert game forever. It’s one of those recipes that proves you don’t need fancy equipment or professional skills to create something truly spectacular. Rich, moist, and deeply chocolatey, this cake comes together with pantry staples and minimal fuss. Perfect for those moments when you crave something sweet but don’t want to spend hours in the kitchen. Want to know the secret to its incredible texture?
Why You’ll Love this Single-Layer Chocolate Cake
Simplicity with a chocolate punch, that’s what this cake delivers every single time. I’m talking about moist, tender crumb that practically melts in your mouth with each forkful.
No complicated stacking or leveling required.
Don’t you hate when recipes promise “easy” but demand professional skills? Not here. One bowl, basic ingredients, minimal cleanup.
The cocoa flavor is rich without being overwhelming, perfect for both casual weeknight desserts and special occasions.
And can we talk about versatility? Dress it up with ganache or keep it casual with a dusting of powdered sugar.
What Ingredients are in Single-Layer Chocolate Cake?
To make this deliciously simple chocolate cake, you’ll need basic pantry staples that come together to create something truly magical.
- 1 cup flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1/3 cup oil
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 cup hot water
Remember to bring your eggs to room temperature for the best texture, and consider adding a pinch of espresso powder if you want to intensify that chocolate flavor without making the cake taste like coffee.
How to Make this Single-Layer Chocolate Cake
Step 1: Preheat Your Oven and Prepare Your Pan
Preheat your oven to 350°F and grease an 8-inch round cake pan.
Nothing worse than having your beautiful batter ready with nowhere to go!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1 cup flour, 1/3 cup cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup sugar, and 1/3 cup brown sugar until well combined.
Breaking up those little brown sugar lumps now will save you from biting into sweet surprise pockets later.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix 1/3 cup oil, 2 eggs (room temperature, please!), 1/2 cup milk, and 1 teaspoon vanilla extract.
The room temperature eggs really do make a difference in how the cake rises—trust me on this one.
Step 4: Blend Wet Ingredients into Dry Ingredients
Pour your wet ingredient mixture into the dry ingredients and stir until just combined.
Over-mixing is the silent killer of tender cakes, so resist the urge to keep stirring once everything’s incorporated.
Using a premium baking mixer would make this process much easier and ensure perfectly combined ingredients without overworking the batter.
Step 5: Add the Hot Water
Carefully stir in 1/2 cup hot water until the batter is smooth.
This step might seem odd, but it creates that irresistibly moist texture we’re all after. The batter will seem thin—that’s completely normal!
Step 6: Bake to Perfection
Pour the batter into your prepared pan and bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
We’re looking for that magical moment when the cake is just done, not a minute more.
Step 7: Cool Completely
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Patience is truly a virtue here—frosting a warm cake is a recipe for disaster.
Step 8: Optional Flavor Boost
For chocolate lovers wanting extra depth, try adding a teaspoon of espresso powder to the dry ingredients.
It won’t make your cake taste like coffee, just more intensely chocolatey—a little baker’s secret that makes everyone ask for your recipe.
What to Serve with Single-Layer Chocolate Cake
This dreamy chocolate cake deserves some worthy companions! A scoop of vanilla bean ice cream creates that perfect hot-and-cold magic when the cake is slightly warm.
For coffee lovers, a cappuccino or espresso makes the chocolate flavors sing even louder. Fresh berries—particularly raspberries or strawberries—cut through the richness beautifully, while a dollop of lightly sweetened whipped cream adds a cloud-like softness.
If you’re serving this as an afternoon treat, consider a glass of cold milk (dairy or plant-based).
And don’t forget about a simple chocolate ganache drizzle if you’re feeling fancy but short on time. These pairings work whether you’re ending a dinner party or just treating yourself to a midweek dessert break.
Single-Layer Chocolate Cake Substitutions and Variations
• Pantry Swaps: Use melted butter instead of oil for a richer flavor.
No cocoa powder? Try 3 ounces of melted dark chocolate instead (reduce hot water slightly).
• Dietary Adjustments: Make it gluten-free with a 1:1 gluten-free flour blend.
For vegan bakers, replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use plant milk.
• Flavor Twists: Fold in 1/2 cup chocolate chips or chopped nuts before baking.
Add 1-2 teaspoons of espresso powder to intensify the chocolate flavor (it won’t taste like coffee, promise!).
- Seasonal Variations: Add orange zest in winter, fresh mint in summer, or 1/2 teaspoon of cinnamon in fall.
- Simple Toppings: Try a dusting of powdered sugar, fresh berries, or that chocolate ganache we mentioned – just warm 1/3 cup cream and pour over 1/2 cup chocolate chips.
Leftovers and Storage for this Single-Layer Chocolate Cake
This chocolate cake keeps beautifully for several days, and dare I say, might even taste better on day two when the flavors have had time to meld.
To store:
- Room temperature: Keep in an airtight container for 2-3 days. A cake dome works perfectly if you have one.
- Refrigerator: For longer freshness (up to 5 days), store in the fridge, but bring to room temperature before serving to restore that moist, tender crumb.
- Freezer: Wrap unfrosted cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
To prevent drying out, always slice only what you’ll eat.
If the cake edges start firming up, a quick 10-second microwave zap works wonders to refresh each slice.
Final Thoughts
This single-layer chocolate cake strikes that beautiful balance between simple and special. With pantry staples and just a few mixing bowls, you can transform ordinary ingredients into something truly extraordinary. The combination of cocoa powder and optional espresso creates depth without complexity, while the tender crumb offers comfort in every bite. It’s the ideal recipe for those evenings when you crave something homemade but don’t want to tackle a multi-layer project. Make it for no reason at all, or dress it up with berries for impromptu guests. Sometimes the most memorable desserts are the ones that don’t try too hard to impress.