15-Minute Chocolate Cake
A quick, moist chocolate cake that you can make in just 15 minutes of hands-on time using pantry staples.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder Use Dutch-processed for deeper flavor.
- 2 teaspoons baking powder Reduce when using high-acidity cocoa.
- ½ teaspoon salt
Wet Ingredients
- ½ cup milk Any kind of milk can be used.
- ½ cup vegetable oil Can be substituted with melted butter.
- 2 large eggs
- 1 teaspoon vanilla extract
Hot Water
- 1 cup boiling water Helps bloom the cocoa and keeps the cake moist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan (8- or 9-inch round or a similar-sized pan).
Mixing Dry Ingredients
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt. Whisk to remove lumps.
Mixing Wet Ingredients
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry mix. Stir until well combined and smooth.
Adding Hot Water
- Gradually stir in the boiling water. Mix slowly until the batter is smooth and thin.
Baking
- Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Let the cake cool before serving. Cool in the pan for 10–15 minutes, then move to a wire rack to cool fully.
Notes
For serving, dust with powdered sugar, spread with frosting, or enjoy as is. Store at room temperature covered for up to 2 days.
