This cocoa cake is proof that simple can be seriously satisfying. Made with pantry staples and finished with nothing more than a dusting of confectioners’ sugar, this moist, tender cake is just right for an everyday dessert or an afternoon coffee break.
Sometimes the simplest cakes are the ones you come back to again and again. This cocoa cake is one of those recipes. It has a soft, tender crumb, a balanced chocolate flavor from cocoa powder, and doesn’t need a rich frosting to be delicious.
It’s the kind of cake that’s easy enough to make whenever a chocolate craving strikes but special enough to serve for dessert. Enjoy it as is with a dusting of confectioners’ sugar, or add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
If you’re looking for an everyday chocolate cake that’s uncomplicated, dependable, and made with ingredients you probably already have in your kitchen, this recipe is a wonderful place to start.
Why You’ll Love This Cocoa Cake Recipe
- Simple pantry ingredients. You likely have everything you need to make this cake already. No buttermilk, sour cream, or other specialty ingredients required.
- Soft and moist for days. The tender crumb stays wonderfully moist, and I think the flavor and texture are even better on the second day.
- Balanced chocolate flavor. Made with cocoa powder, it has a classic chocolate flavor that’s rich enough to satisfy without being overly intense or overly sweet.
- No frosting needed. A dusting of confectioners’ sugar is all this cake needs, although it’s equally delicious with whipped cream or a scoop of vanilla ice cream.
- Perfect for everyday baking. Whether you’re serving dessert after dinner or enjoying a slice with an afternoon cup of coffee, this is the kind of simple cake you’ll find yourself making again and again.
Key Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Unsweetened cocoa powder – This is the cake’s main source of chocolate flavor, so a good-quality natural cocoa powder will give you the best results.
- Butter – Adds richness and helps create the cake’s tender crumb.
- Water – Keeps the ingredient list simple while helping bring the batter together.
- Confectioners’ sugar – A light dusting is all this cake needs, but you can certainly add whipped cream or ice cream if you’d like.
How to Make Cocoa Cake
Here’s what you’ll need to do to make this simple chocolate cake:
Prepare the pan.
Use a 9-inch round cake pan that’s at least 2 inches deep. The batter comes well up the sides of the pan before baking, which is exactly what you want.
Cream the butter and sugar well.
Beating these together until light and fluffy creates a tender crumb and gives the cake a nice lift.
Mix the dry ingredients separately.
Whisking together the flour, cocoa powder, baking soda, and salt helps distribute the cocoa and leavening evenly throughout the batter.
Alternate the dry ingredients and water.
Adding them in portions helps keep the batter smooth without over-mixing. Mix just until combined after each addition.
Bake until just done.
Start checking the cake a few minutes before the suggested baking time. The center should spring back lightly when touched, and a pick inserted near the center should come out with a few moist crumbs or clean. Over-baking is the quickest way to dry out this cake.
Cool completely before serving.
Let the cake cool in the pan on a wire rack. Once cooled, dust it with confectioners’ sugar before serving, or add whipped cream or vanilla ice cream if you’d like to dress it up.
Tips for Success
- Use a deep cake pan. Bake this cake in a 9-inch round cake pan that’s at least 2 inches deep. The batter comes well up the sides of the pan before baking, which is exactly what you want. A shallower pan may not leave enough room for the cake to rise.
- Choose a good-quality cocoa powder. Cocoa is the star flavor here, so using a good-quality natural unsweetened cocoa powder will give the cake its best chocolate flavor.
- Don’t over-bake. Start checking for doneness a few minutes before the recommended baking time, as ovens can vary. The cake is done when the center springs back lightly when touched and a pick inserted near the center comes out clean or with a few moist crumbs. Over-baking can dry out the cake.
- Let it cool completely. The crumb finishes setting as the cake cools, and the chocolate flavor seems to develop a bit more. It’s worth the wait before slicing.
- Dress it up or keep it simple. A dusting of confectioners’ sugar is all this cake needs for an everyday treat, but it’s also wonderful served with whipped cream or a scoop of vanilla ice cream for dessert.
Serving Suggestions
A dusting of confectioners’ sugar is all this cake needs. It’s a lovely everyday dessert just as it is. However, if you want to dress it up a bit, here are some simple ways to do just that:
- Vanilla ice cream: My favorite way to turn it into a more substantial dessert.
- Whipped cream: Light and simple without overwhelming the cocoa flavor.
- Fresh berries: Strawberries or raspberries add a bright contrast.
- Chocolate sauce or ganache: If you’re craving a richer chocolate dessert, a drizzle is all you need.
Storage
Room temperature: Store the cake tightly covered at room temperature for up to 3 days. I especially enjoy this cake on the second day, when the crumb is beautifully soft and the cocoa flavor has had a chance to develop.
Freezer: Freeze this cake for up to 3 months; you can wrap the whole thing or individual slices, then store it in an airtight container or freezer bag. Let it thaw at room temperature or warm your cocoa cake in the microwave before serving.
An Everyday Chocolate Cake
If you’re looking for a simple chocolate cake that doesn’t need a thick layer of frosting to shine, this cocoa cake is a wonderful choice. With its soft, moist crumb and balanced chocolate flavor, it’s the kind of recipe that’s easy to make whenever the craving strikes.
Enjoy it with a dusting of confectioners’ sugar for an everyday treat, or serve it with a scoop of vanilla ice cream when you’re in the mood for dessert. Either way, it’s just as at home alongside an afternoon cup of coffee as it is at the end of a family meal.
If you give it a try, I’d love to hear how it turns out! Leave a comment below and let me know how you served it.
More Easy Chocolate Cake Recipes
Cocoa Cake
Ingredients
- 2 cups (240 g) all-purpose flour
- ¾ cup (64 g) unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cups (320 ml) water
- confectioners’ sugar, for dusting
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Instructions
- Preheat oven to 350°F (175°C). Butter a 9-inch round (at least 2 inches deep) cake pan. Dust with flour and knock out the excess. Alternatively, you can use a baking spray with flour.
- Whisk together the flour, cocoa, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- Add the flour mixture to butter mixture in batches, alternating with the water. Begin and end with flour. Mix just until combined.
- Pour the batter into the prepared pan and spread evenly. Bake 50-60 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for an hour. Then invert onto a wire rack, then onto serving plate. Dust with confectioners' sugar before serving.
Video
Notes
- Recipe slightly adapted from Gourmet.
- Pan size: Use a light-colored metal 9-inch round cake pan that’s at least 2 inches deep. The batter comes well up the sides of the pan before baking, which is exactly what you want.
- Cocoa powder: I recommend natural unsweetened cocoa powder for the best flavor and results.
- Storage: Store tightly covered at room temperature for up to 3 days. The cake stays wonderfully moist, and I think the flavor is even better on the second day.
43 Comments on “Cocoa Cake”
Yummm sometimes the simplest things are the best, this looks awesome!
I’ve been looking for a simple chocolate cake to break in a couple of new pans. I think this is the one! Thanks…
This sounds lovely! I adore simple cakes like this. Perfect!
Sounds great! I am craving chocolate and was going back-and-forth between making a Texas sheet cake and a pudding cake, but now this sounds even better.
Perfect for those nights when my husband jokes, “And where’s my chocolate cake?” What an awesome surprise this would be.
the best things are simple.This cake looks like those heavenly group of cakes I eat.
a plain cocoa cake sometimes is better than over decorated and full of different ingredients cake, simple is better and the cake looks simple and delicious
This maybe simple but it’s absolutely killer !!
Love this recipe and the pictures. The cake looks amazing, and I like that it´s not complicated to make. Thanks for sharing.
Simple and chocolate can’t get much better than that.
Amazing cake. I love chocolate so much.
This looks so good. I was going through the recipe but can’t seem to figure out where the water comes into it. Am I missing something?
TiKi, it’s in the 4th step. It’s added alternating with the dry ingredients.
Let me preface with the fact that this is my favorite site!! LOVE IT! I am a baker and enjoy every photo you put on! Have had a slew of friends sign up for it! Now, made this today. Although I love most of the goodies on this website, this was just too bland. I ended up putting chocolate frosting on top just to give it some “oomph”!! Nowhere near chocolatey enough for me! Also, I would love it if people would post comments on this site that are constructive to the actual item. 95% of the comments are how good it looks or how hungry the picture makes them! Why don’t we put things that matter- like, “too sweet”,or “delicious?”!! I wish people would comment AFTER they baked the item! Just Sayin’!!
Lisa- My thoughts EXACTLY! We all know the pics are gorgeous, but the reason I scan all the reviews, is to find someone who ACTUALLY MADE the cake, not just loved the pics, or how they are going to make it, or how they are drooling over it! I too am a chocoholic and need cakes that are full of flavor! Maybe some coffee instead of water would be a nice boost of flavor, but thank you for your input! You’re the only one who MADE it, and I was wondering how the taste is.! So Thanks again! ( I too am a Lisa!)
Awesome recipe. Simplicity rocks as always.
Looks like a yummy but quick to make chocolate cake recipe. I love recipes that use ingredients I am likely to have in the cupboard. Thanks for sharing 🙂
It was so easy. I had to replace with Gluten free flour and the butter with oil. But everytime I bake these kind of cakes, it always breaks on the top. Its not smooth on the top. What should I be doing that this doesnt happen. This is not the first time
Cakes most often crack on top because the oven temperature is too high. I’d recommend getting an oven thermometer to check the accuracy of your oven’s temperature. Also, opening the oven door frequently while the cake is baking can cause cracking. I don’t bake with gluten-free flour, so I can’t say if that could be causing any issues.
Lovely recipe. Although the water content in the cake evaporates, leaving the cake to be dry n muddy. The second time i baked, i replaced the butter with oil n also substituted buttermilk.
This recipe was perfect for my grandson and to baked. We used a cup of water only and it came spongy. We loved it.
I’m glad you two enjoyed it, Liz!
Made this with my 4 year old, simple but very tasty!
Thanks for the recipe
I’m glad you enjoyed the cake!
I don’t know why I torture myself! I live at 7,200’ elevation so cakes are out of the question😥
Hi, Deb. I live essentially at sea level, so I can’t help much with that. King Arthur has some seemingly good tips.
Dutch processed cocoa or natural?
I use natural.
Don’t try this in a 9inch pan that isn’t over two inches deep. Lit my oven on fire and the house smells like a burned-out chocolate factory. That said, my bad for thinking close to two inches is enough. Was able to spatula some of the burned batter from the spillage and it’s fantastic. Serving the other half later tonight.
Oh, no! Shallow cake pans have ruined many a cake. I’m glad you were able to salvage some of the remaining cake. I hope you’ll give it another try in a different pan!
I have to tell you that I don’t like the instructions of this recipe. They are way off. A 9 inch pan is far too small. You can actually make an entire two layered cake with this recipe. I used a long 13X9 inch and then the time? 55 minutes to an hour? Seriously that is way off. I was grateful I checked it so much earlier. I would advise people to check after 30 minutes. I don’t want to be rude but its way way off.
Hi, Kari. This is a big, tall cake, so I can see where you’d be hesitant to make it in a single pan. However, I’ve made this cake many times just as it’s written and it turns out beautifully. Baking it in a larger pan makes it thinner, of course, so the baking time would definitely be affected.
I wish I paid attention to this review. Exactly my experience. Started with the 2 inch deep tin, ended up with two cakes and they are very dry and overbaked. I am not a good baker, so it may be me but I followed the reciepe exactly and I thought this was way too much flour, way too much sugar as I go..
I’m sorry you had troubles, Penny! Dividing the batter into two pans would definitely lead to over-baked cake if you don’t reduce the baking time. I’ve made this cake many times and it turns out just as pictured here. If you didn’t change anything at all about the recipe and you’re confident in your measurements, take a look a the process photos and the video and maybe you can see what’s different for you.
The cake was ok but not sweet enough for me. And I even substituted with 15og white sugar. And used coffee instead of water. The texture is powdery and crumbles easily. I’ll wait and see how it tastes the next day after being refrigerated overnight.
We liked the recipe, I find the sweetness just right. We dont like things too sweet. In my oven 55 minutes is probably too long. Next time I will try to test after 45. Overall I will make it again. Everyone liked it.
I’m glad you enjoyed the cake, Bianca!
Made this tonight. No issues with 9 inch pan except the cake was not done in center after 40 min. Rest of it would have been overcooked for much longer. Suggest lower temperature for such deep cake and required time to finish. Taste and texture very good in the “done’ portions. Used milk instead of water. Would try again to get right because it was tasty. Cocoa really makes it almost bittersweet which I prefer.
I’m glad you enjoyed the flavor! If you weren’t already, be sure to use a light-colored metal pan so the edges don’t get over-baked. You might also check your oven’s temperature accuracy.
I just made this cake and haven’t taken it out of the pan yet. I took it out of the oven after 40 minutes as i could smell it staring to burn. . It’s cooked through and is spongy to the touch. No idea how it tastes yet and I’m hoping it’s not over cooked as I need it for a coworkers birthday tomorrow! I also substituted cacao for cocoa and I’m hopeful it’s okay. Might make some icing tomorrow morning?
Hi, Kia! Thanks for sharing your experience! If the cake feels spongy, it should still turn out well, even if it baked a little faster than expected. (That can happen with a dark pan or inaccurate oven temperature.) The cacao substitution may give it a slightly more intense, bitter flavor compared to cocoa, but icing should help balance that out. A simple syrup soak could also add moisture if needed. Hope your coworker enjoys it! Let me know how it turns out!
I made this cake yesterday `nd it turned out absolutely delicious! Thanks for this recipe!
What I did differently, in case anyone is interested:
I used 1 cup of liquid only and substituted the water with milk and 2 espressos (total 240g of liquid combined)
I would also recommend to sift flour, I did and the result was amazing
Halfway in the oven I covered the top of the cake with aluminium foil so that it kept cooking but it didn’t burn
Hi, Tati! So glad it turned out beautifully (and deliciously)!