Easy Chocolate Cake Recipe – 30-Minute Bake

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Cake Recipe – 30-Minute Bake

Hey everyone! If you’re anything like me, sometimes you just need chocolate cake. And not a complicated, all-day affair, but a really good, satisfying chocolate cake that comes together quickly. This is that cake! I first made this when I was craving something sweet and didn’t want to spend hours in the kitchen. It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This chocolate cake is seriously the best of both worlds – incredibly delicious and super easy to make. It’s perfect for birthdays, a cozy night in, or when you just need a little chocolatey pick-me-up. Plus, it bakes in just 30 minutes! Who doesn’t love that? It’s a classic, comforting treat that’s sure to please everyone.

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• 1 & ½ cup All-purpose flour (192g)
• 1 cup Granulated white sugar (200g)
• ½ cup Unsweetened cocoa powder (48g)
• 1 tsp Baking powder (4g)
• ½ tsp Baking soda (2g)
• ½ tsp Salt (3g)
• ½ cup Unsalted butter, melted (113g)
• 1 cup Lukewarm water (240ml)
• 1 tbsp Lemon juice or white vinegar (15ml)
• 1 tsp Vanilla extract (5ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this cake extra special.

• Cocoa Powder: Don’t skimp on the cocoa powder! It’s the star of the show. I prefer using Dutch-processed cocoa for a richer, smoother chocolate flavor, but natural cocoa powder works great too.
• Lemon Juice/Vinegar: This might seem odd, but trust me! The acid in the lemon juice (or vinegar) reacts with the baking soda, creating a light and fluffy texture. You won’t taste it, promise!
• Lukewarm Water: Using lukewarm water helps dissolve the sugar and cocoa powder, ensuring a smooth batter. It also activates the baking soda for that perfect rise. Don’t use hot water, though – it can affect the texture.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (177°C) and center the oven rack. This ensures even baking.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting helps remove any lumps and creates a lighter cake.
3. Now, add the melted butter, lukewarm water, lemon juice/vinegar, and vanilla extract to the dry ingredients.
4. Whisk everything together until you have a smooth, beautiful batter. Don’t overmix – just until everything is combined.
5. Pour the batter into a greased 8-inch round cake pan. I like to use baking spray with flour for extra insurance.
6. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – ovens can vary!
7. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Expert Tips

• Don’t open the oven door while the cake is baking! It can cause it to sink.
• For a super moist cake, try adding a tablespoon of yogurt to the batter.
• Make sure your ingredients are at room temperature for best results.

Variations

This recipe is a great base for all sorts of fun variations!

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use an egg replacer (like flaxseed meal or applesauce) for a delicious vegan chocolate cake.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I’ve had success with blends that include xanthan gum.
• Spice Level: Add a pinch of cinnamon or even a tiny dash of cayenne pepper for a little kick! My friend loves adding a ¼ tsp of cinnamon.
• Festival Adaptations: This cake is perfect for birthdays with some frosting and sprinkles! Or, it’s a simple, comforting dessert for Diwali or the holidays.

Serving Suggestions

This cake is amazing on its own, but even better with a little something extra!

• A dusting of powdered sugar is simple and elegant.
• A scoop of vanilla ice cream is always a good idea.
• A dollop of whipped cream and some fresh berries are divine.
• For a truly decadent treat, frost it with your favorite chocolate frosting!

Storage Instructions

• Store leftover cake in an airtight container at room temperature for up to 3 days.
• You can also freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then foil.

FAQs

Let’s answer some common questions!

• What type of cocoa powder is best for this cake? Dutch-processed cocoa powder gives a richer flavor, but natural cocoa powder works well too.
• Can I use buttermilk instead of water and lemon juice? Yes, absolutely! Buttermilk will add a lovely tang and make the cake even more tender. Use 1 cup of buttermilk and omit the water and lemon juice.
• How can I tell if the cake is fully baked? Insert a toothpick into the center. If it comes out clean, it’s done!
• Can this cake be made ahead of time? Yes, you can bake it a day ahead and store it tightly covered.
• What’s the best way to frost this chocolate cake? That’s up to you! A classic chocolate buttercream is always a winner, but cream cheese frosting or even a simple ganache would be delicious.