Quick & Easy Chocolate Cake
No eggs. No butter. No mixer. One bowl. My frosting has a little butter but you can omit the butter and use it as a glaze.. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 8 servings
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda (not baking powder)
- 1/2 teaspoon salt
- 1 cup cool water
- 6 Tablespoons vegetable oil
- 1 Tablespoon fresh lemon juice or distilled white vinegar
- 1 teaspoon vanilla
Instructions:
- Preheat oven to 350° F. Grease a 9-inch round cake pan.
- Sift dry ingredients into a bowl and set aside.
- In a measuring cup combine water, oil, juice or vinegar, and vanilla.
- Add liquids to bowl & gently stir until there are no lumps (about 30 seconds).
- Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan and frost, glaze, or dust with powdered sugar.
Notes: I usually frost just the top right in the pan with my 2-Minute Chocolate Frosting. For the recipe click here.
For more on this recipe in my blog click here.
Hi if I substituted milk will it have a better taste? Just wondering since most cakes call for milk
This was perfect for a quick after dinner dessert. My husband will never know I forgot Valentine’s Day 😂
I made this cake today 2/12/19 and I followed the instructions. I used Pink Salt b/c that was all I had and I baked the cake in a square pan because I didn’t have a round one. The cake turned out perfectly. I’ve never made a cake from scratch but this recipe was so simple and easy I decided to give it a try. I frosted the cake with frosting from a tub which was fine. It’s an easy recipe and one I intend to keep.
Love your YouTube channel…it brought me here. I made this cake for my daughter’s birthday and she loved it. I am making this again right now…for no reason other than it’s fast and delicious. I love that its vegan also…just a plus. Love your recipes. Thank you.
Ok, I wanted to make a scratch cake for my wife’s 52nd birthday, this was the winner. I wanted to make it special and give Jer favorite things, chocolate cake, and ice cream. I made an ICE CREAM CAKE! WOW it was so good.
Made one cake, removed and place on cake plate, drizzled, no poured on scrath chocolate genash! Placed the other, pre made homemade ice cream. Which was pre formed into the other cake tin, and poured on more chocolate, and dipped some strawberries, in the chocolate of course, and froze.
Wow! Would you like me to forward the marriage proposals? ❤️
I was desperate for chocolate cake and this recipe looked easy enough. I didn’t have lemon juice or vinegar…buuuut I did have Kroger brand lime juice from concentrate so I took a gamble and it came out a winner! Perfect, delicious, frosting was yummy, too. Raves all around.
Honestly, if it came out as a chocolate pile of mush I would have still eaten it. Desperate!
I made this cake this afternoon having friends over for dinner. I wanted to cut a piece, my husband said no. I will check back to let you know how mine tastes. I did notice my case was a little flatter then your? I love how easy it was to make. I love your sense of humor. It on posting you delicious recipes. I make your snow ball cookies for Christmas they were good.
This is easy and delicious.
mine didn’t rise in the middle. still tastes awesome, but just wondered what might cause this. i followed directions and used vinegar
What size pan did you use?
9″….possibly a 10″. lol
If the recipe was doubled, do you think it could be made in a bundt pan, increasing the baking time? Thanks for sharing
Hi Jenny
Just found your videos the other day. Made this chocolate cake. It is perfect. Just enough for my hubby and myself to get a chocolate fix without having to eat cake all week. My husband asked where was the second layer. I told him to have a bigger piece. Loved it.
I don’t know why anyone would have a problem with this easy recipe. I have made it several times and it’s perfect every time. None of your recipes have ever failed me, jenny. Luv you!
could this be made sugar free using something like stevia or is the sugar an important ingredient for success
Sugar gives baked goods structure so you may want to look for recipes that are proven to work with stevia.
Well this looked so simple and deliso that I fixed one rite away. I did it step by step. It was pretty bad really really chewy. I had greased my cake pan to and had to scrape a slice out, it wouldn’t just fall out like my normal cakes do. Oh well live an learn. I reckon eggs do alot. Lol. Can hardly wait to fix those cabbage rolls. Thanks 4 sharing. God bless. Love your shows
I found your recipe and decided to give it a try. I’m not sure how you came to a 30 minute bake time. After 30 minutes it was still very liquid in the center. I added an extra 10 minutes. Tested with a toothpick and still moist. Added another 10 minutes and it appeared to be done. After it cooled I cut into it and I am still found a moist/liquidy area. My stove/oven is gas and fairly new. I can’t explain why my results did not come out as hoped.
If you can list all the ingredients you used and the size of the pan, as well as your method, I will do my best to help.
I followed your recipe exactly as written. I aerated the flour as suggested. The pan was a 9 inch pan and I even used a pan liner.
Based on your result, something different had to take place. I am sure I can solve the problem but I would need some details on your exact ingredients (even brand names would help) and your method of putting it together. What was your pan made of and what is the pan liner?
You can see that this recipe has worked for hundreds of cooks and I’m sure we can solve this with some details from you. It could just be that your oven was not hot enough. Do you have an oven thermometer? Let me know because I want my recipes to work for everyone. Thanks.
For the people who followed the recipe exactly but it didn’t turn out or took longer… I was thinking altitude may play a role in the reason why.
When I lived in Wyoming over 6000 ft above sea level, I learned to adjust measurements of ingredients, oven temps and baking time after many failed and frustrating baking fiascos.
Just a thought.
Altitude really does make a difference. I wonder if Jenny is at sea level or higher up.
That’s funny I had to add an Xtra 12 min. To mine too the it came out with the top hard and the middle chewy as brownies. Lol. Could hardly get a slice out of the pan. Lol.
Thank you so much for the recipe for quick & easy chocolate cake. It was super easy, moist and delicious desert that I ever had.
Your recipes are amazing and instructions are so easy to follow. You are very talented and love all of your baking good and getting so interesting of baking now
I love all of your recipes and I like your personality to. I also like the way you explain everything. Keep up the good work I’ve made so many different things I never thought I could make so kudos to you have a very great wonderful day thank you again
this recipe is almost identical to one in the Fanny Farmer Cookbook called “Chocolate Buttermilk cake”. I made Jenny’s and made the one with buttermilk. The buttermilk really added something and the cake came out higher in the pan and just as delicious. The buttermilk makes all the difference in the taste. I love the fact that both use no eggs and no butter
Thank you Jenny! I modified a bit – Used 3Tbs of Butter and 3Tbs Extra Virgin Olive Oil. Half a teaspoon of instant coffee powder! Fresh Baking Soda! Didn’t have lemon juice so used lime juice. I baked in bread loaf pan! (I don’t think the batter cares!) Mine required 45min of bake time for clean tooth pick! End result, Nice fluffy, double the volume, and moist!…..all disappeared in less than a day!
This was so easy and DELISH
moist did not even need Frosting.
I did try the frosting but messed up
but so far loving everything I am trying from Jenny
Again
Thank You Jenny
We are diabetic. Could you make this with truvia? Thanks for answering, love the video!
I am so glad I found this recipe. I have a cookbook with the exact same recipe, except one ingredient was left out; the water.
I couldn’t decide if I needed an egg or not so I used 3/4 cup water and 2 eggs. I’m looking forward to making it with just the water the next time.
Thank you.
Jenny- you are amazing! Thank out for the clear instructions, no fail recipes that are delicious and healthy. Heard you have retired. Thank you or leaving a wealth of recipes and videos. Hope you are enjoying life!
Hi Jenny! I made this cake twice now it’s delicious😃 the 2nd one I turned into dark chocolate strawberry shortcake omg it’s sooo good
I made this cake and Im in love with it. It could not be better! Thankssssss❤❤❤❤❤
So far I’ve made your No Knead Rolls, Chicken Pot Pie, and now this Chocolate cake. Everything is delicious and so easy to make. I’m having so much fun trying your recipes. Cant wait to try another recipe.
My mom used to make this cake when I was a little girl, over 58 years ago. She called it a Wacky cake. Just as delicious today as it was back then. She use to make a white frosting to go with it. I miss my mom and her cake. Tomorrow she would’ve been 90 years old. ❤❤
Dear Laurie. Sending gratitude to our moms and all the wonderful memories they left us. I miss mine too. But we are blessed that they left us with so much love. Blessings to you.
Video for easy chocolate cake does not work
Thanks for letting me know. We are looking into it.
Hi Jenny,
I’m going to try this chocolate cake recipe tomorrow but I was wondering if you can make an eggless vanilla cake recipe please? I’m searching all over YouTube but I just can’t find one that is healthy and perfect like your chocolate cake recipe! Can you please make a simple eggless vanilla cake and upload it? Thank you so much!
Have you tried to use the flax seed egg replacer? Look it up online. Easy replacement for eggs 🙂
Dear Jenny,
Thank you so much for this recipe. I often get discouraged that most of my children are now vegan – no recipes to hand down. The cake looks delicious, and I already know that I can use vegan ‘butter’ and almond milk for frostings. My daughter and her family are coming from Europe for a month this summer and I am certain I’ll use this recipe several times. (A small victory for baking grandmothers, eh?)
I couldn’t believe some of the hilarious comments this go round. As always, you handle them with apparent ease. I admire you so much.
I tried the easy chocolate cake recipe, substituting all purpose flour with gluten-free all purpose flour and the sugar with a combo of monk fruit and Stevia—about 2/3 monk fruit and 1/3 Stevia. I also used coconut oil instead of if light olive oil. Lemon juice in place of vinegar. The texture is perfect, but the cake has a sorr of burnt sour taste. Wha’ hoppened? Please let me know your thoughts. Thanks.
When baking, sometimes even a small change can bring a disappointing result. It’s hard to say which of your changes caused it but I do not think it was the lemon as I have made this cake using both vinegar and fresh lemon juice.
Many years ago, I gave this recipe to a friend………..When I spoke with her a few days later, she said she had made the cake, but that they didnt like it! When I asked her if she followed the recipe, she replied that she didnt use the vinegar because she didnt think it belonged in there! ok, no wonder it wasnt good………it wasnt all there!
Hello Jenny, wow yet another winner, made your recipe because I needed something fast, turned out this wonderful cake was made into a Raspberry Chocolate Torte, definitely a keeper, moist, succulent (I added a sprinkle of Cinnamon and Espresso powder and good pinch of salt) simply delicious, the little bit of Bourbon that was sitting on my counter for the past 6 month mixed with a bit of simple syrup, added even more moisture to the already awesome cake. Thank you for all your hard work and dedication, you can tell that you talk from experience and it shows in your wonderful products – good thing we can’t see all the kitchen faux-pas, I have my share of them for sure. Take care and Cheers, Bon Appetit
I love your blog, Jenny Can Cook. Thank you for all your simple recipes. Theresa
jenny, i made this yummy cake for my daughter’s birthday, the kids devoured it – none left for me!!!
I make this delicious cake recipe often, yet, today, I goofed. Instead of adding 3 tsp of milk, I added 3 TBLS. As a result, I had to add more confectioners sugar, so it made a lot more frosting. What can I do with the remaining? Can I freeze it to use on the next cake? Or, just throw it out. I just don’t like to waste.
Thank you, Jenny!
I save the extra icing on the fridge, my husband loves to have a little treat of Graham crackers and icing… Or he will use nilla wafers….
Hi Donna,
I frost graham crackers and make a sandwich out of it,one on top of the other. Very good smack.Don’t ever throw it out.Hope you try next time.
Hi Donna. I know you asked this question months ago but I thought I would still put in an answer just in case ;-). I have successfully put leftover icing in the freezer many times. I don’t recommend freezing for longer then 3 months. When you are ready to use it just simply let it sit at room temperature to thaw, and then give it a stir (either by hand or with a mixer). Hope this helps 🙂
I see you’re a fan of the In the Sweet Kitchen cookbook. Page 407. All-in-the-Pan Chewy Chocolate Cake with Chocolate Butter Icing. At least you changed the icing recipe a little bit.
Can’t say that I blame you for using it. It’s a fantastic recipe.
I started making this cake years ago as the 3-hole cake that was popular back then and finally made it into a one bowl recipe. This cake recipe, with only the tiniest variations, seems to be everywhere. If mine is exactly the same as another one I was unaware but with the number of food blogs on the web, I would not be surprised. Please let me know if you would like me to change my recipe.
Jenny,
Please, don’t change your recipe. It is wonderful. You are a very gracious lady.
Regan – Not sure if you realize it, but Jenny Jones has been in the spotlight for decades and is very reputable in her business and philanthropic efforts. Your post is presumptuous, rude, and narcissistic. Recipes have floated around for decades. Please don’t assume yours is the only original recipe and do not accuse others of lifting recioes from a book that, frankly, I’ve never even heard of. Jenny is a fantastic cook and a fine, upstanding lady.
Well said!
Regan,
You are extremely rude!
Regan you need to be banned from posting
Rude person
You say she plagiarized this simple cake mix from some cook book? Wonder where she got the other 200 plus recipes. Never seen her accused of this. You are so sure, you didn’t even ask. What a rude little ray of sunshine you are. It’s not like it is a complicated recipe…
Agree with others. . . This was a tongue-in-cheek accusation! There are many recipes out there, and any mediocre cook might make changes or not to suit them. If this looks anything like the recipe that you reference, it may be coincidental. Be careful of accusations of plagiarisms! I have never heard of that book you referenced but I do think that this is a great Vegan recipe!
Agree with others. . . This was a tongue-in-cheek accusation! There are many recipes out there, and any mediocre cook might make changes or not to suit them. If this looks anything like the recipe that you reference, it may be coincidental. Be careful of accusations of plagiarisms! I have never heard of that book you referenced but I do think that this is a great Vegan recipe! Who knows- maybe she created this recipe before the author (you???) did!
Regan Sweet Self Promotion lol! Have watched Jenny for years and wonder which rock you crawled out from under to accuse her. Nice try to promote your cookbook that’s unheard of by many and now a lot of us have but will never buy it.Quit trying to use Jenny’s blog to garner support for your useless product – sorry nobody is interested so try buying google ads next time.
This cake has been around for decades! It was called Depression Cake and was commonly made during the great depression when ingredients like milk, butter and eggs were then either expensive or hard to obtain.That was in 1929! Look it up. So where did YOU get this recipe, Regan??
I wanted to surprise my hard working husband with a cake. When I came across this one, I had the ingredients in my pantry. Can’t wait to try it with him! It’s also what I’m craving for: MMM….CHOCOLATE! ❤😋 YUM!
Thank you. I am having the cake for my birthday. It was very good
I made this cake and I fell in love with it ! Thanks for the reciepe Jenny!
Hi,
May I know, how long this cake will last in the open air? Thank you
Trust me, this cake won’t have a chance to sit around for long, its a fabulous easy cake recipe, tasty, moist, rich, delicious, scrumptious, yumm
Baked this cake today. It came out really really good.Thank you so much Jenny!
Oh my goodness, Jenny you really can cook! This cake is amazing and my kids loved it! I didn’t have any vanilla on hand, so I used almond extract and it still turned out great. Will bake again, but with vanilla. I can’t wait to try your other recipes!
I was looking for a egg free cake, came across yours & so happy I did! Made 4 layers for my daughters Peppa Pig cake. Tossed on two piggy characters & wah lah a very tall, chocolate muddy puddle. Thanks!
I should have looked…you have us covered. Thank you…my next bake!
Whole Wheat Carrot Cake Jenny Can Cook!
Hi Jenny, Made this cake again and delicious.
My question. Any chance this cake recipe can be made into a Carrot Cake or a Spice Cake? I think the Spice Cake would be pretty easy but the Carrot Cake puzzles me. Any thoughts?
Thank you!
Winco has dutch process cocoa
Can you use parchment paper
Yes.
I love your chocolate cake. Frosting is vanilla frosting
Can you substitute honey for Sugar and use less of something? I’m trying to get away from real sugar.
I don’t know of any substitute that works without altering the structure of the dessert.
Cooking with honey is not healthy.. it gives off toxins
Thank you Jenny for this wonderful recipe. I made it in a deep dish pie pan and it rose almost to the top. The cake is moist and chocolatey and delicious. The frosting turned out wonderful as well. My husband wanted seconds, it was so good. This is a cake I will make again and again.
I love your chocolate cake recipe with no butter frosting. I was hoping that the frosting would be dairy free just like the cake. I could use dairy-free margarine to replace the butter, but what would you suggest to replace the milk. Almond milk or cashew milk is not an option as my granddaughter is allergic to all dairy and nuts. Can you help me?
I have used soy milk in icing recipes; or since there’s a negligible amount of liquid you could probably just use water.
This is a delicious cake. So good I always want seconds!! A suggestion for the glaze is adding 1/4 teaspoon of instant coffee, it really brings out the flavor of the chocolate. So yummy and good. 10 out of 10 would recommend.
In your comment you said you used “1/4 teaspoon of instant coffee“ is that instant coffee powder, or actual coffee after it is “brewed”?
I love ur recipes, ur tips and the presentation. Everything is wonderful. Can u post some tasty recipes suitable for diabetic people. Thank you.
I made the cake which turned out well. The frosting was much less successful as it was too fluid and poured out of the mixing bowl. I used the exact measurements that are on the website. I tried increasing the sugar – diabetes alert! I increased the chocolate powder, to no avail. It must work because I saw you do it on the video. What chocolate alchemy do I need to learn please Jenny,
You have to add the milk VERY SLOWLY, like 1/2 teaspoon at a time. Once you add too much, it’s impossible to thicken it back. (I tried to make that clear in my video)
I have made this delicious cake so many times that I should remember the recipe😉 Thanks for sharing you recipes on the World Wide Web❣And I love your no nonsense responses to the comments. Happy Cooking😘
Hi Jenny,
I just found you and this recipe. With one son allergic to eggs I always look for no-egg recipies and this was great! The cake disappeared into the mouths of teen boys in seconds. Served it with fresh rasberries. So yummy, thanks!
Hi Jenny, I tried this cake for my hubby’s birthday frosted with classic ganache and strawberries. This cake turned out a hit !! It melts in your mouth and so easy to make 🙂 thank you so much for sharing your awesome recipes 🙂
I made this cake today and my husband and adult son who was visiting and they loved it. My son said it taste like something you’d order in an expensive restaurant. I just used a throw away aluminum round cake pan. The cake was easy to make and the frosting was a snap.
I am so happy I found your YouTube videos and website. I just love your recipes! I’ve made many of them and they are all winners. When I first saw one I knew you looked familiar. I used to watch your talk show all the time.
Note: I use organic Equal Exchange baking cocoa from Amazon.com in all my recipes calling for cocoa and it’s wonderful.
Hi there jenny,
I’ve followed the exact recipe you showed but i have no idea why my cake are so small than yours?its but thick too.i wonder why? Pls help..thanks alot!
Can you please list (exactly, by brand) all the ingredients you used, what you used to mix, and the size of your pan and I will try to help.
I made this cake , I didn’t care for it at all.
Can you say ‘why’ you didn’t like it. That would be helpful.
Lemon juice or distilled white vinegar: I’d have never imagined! I cook every day, but have rarely baked, especially for the last 20 years, so I haven’t read that many cake recipes to know. Is this unusual, adding a tart acid, even just one tablespoon? How did you come upon this as an ingredient to add? Does it have similar effect (rising or leavening, possibly) as adding baking powder?
I did not invent this method but you can get a more qualified explanation of how this works with an internet search.
An acid is used to activate the baking soda. As well, 1 tsp of baking soda plus 1 tbsp of vinegar is often used to replace one egg in a recipe- so double whammy! Excellent recipe!! Added to my collection.
I made this tonight for an early Mother’s Day treat for Mom. She loved it! Everyone at the dinner table loved it! The richness of the chocolate and the sweetness of the cake is just right. This is now my go to cake for pot luck parties. Thanks So Much for sharing this recipe!
Hi Jenny, just wanted to know could you bake this in a bundt pan ? How long would I bake for? Ty
Sorry, I don’t know. You may have to research an answer.
Ok thank you
I baked this cake today in a bundt pan for 35 minutes.on 325 degrees F.it came out grate
I made your one bowl chocolate cake & instead of regular sugar I used unrefined coconut sugar which I understand is much better for you than regular white sugar &I it came out WONDERFUL u should try it & see what u think