Quick & Easy Chocolate Cake

Quick & Easy Chocolate Cake

Quick & Easy Chocolate Cake

My frosting has a little butter but you can use vegan butter. Always aerate your flour before measuring. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes: 8 servings

Quick & Easy Chocolate Cake


  • 1 1/2 cups all-purpose flour
  • 1 cup sugar (works with 2 1/2 Tablespoons less 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 (I use avocado oil)
  • 1 Tablespoon fresh lemon juice or distilled white vinegar
  • 1 teaspoon vanilla


  1. Preheat oven to 350° F. Grease a 9-inch round cake pan.
  2. Sift dry ingredients into a bowl and set aside.
  3. In a measuring cup combine water, oil, juice or vinegar, and vanilla.
  4. Add liquids to bowl & gently stir until there are no lumps (about 30 seconds).
  5. Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  6. 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.

Quick & Easy Chocolate Cake

635 Comments on "Quick & Easy Chocolate Cake"

  1. Ohiogirl

    I used this recipe, in a 9 x 9 pan, to make coconut bars – one of my fav Cleveland treats. They were awesome!

  2. Anika

    Cake was good and thick. Made cakepops with it.

  3. Pam

    I love this recipe, very easy and usually I have all ingredients on hand. It has a great taste and moist texture. I’ve tried vinegar and lemon both, lemon is my favorite. So I made this last night. I used a lime I didn’t have a lemon thinking acid is in it should be fine, It didn’t turn out. It dropped in the middle and the texture was a little different. Lesson learned

  4. Janice M

    I looked for Dutch process cocoa and could only find it in an expensive store and the price was out of bounds. My local grocer carries Hershey’s Special Dark Cocoa so I use it. The last time I purchased it I saw the word Dutched under the name in small letters. Imagine that, Dutched process without the high cost – it was only a little more expensive than regular. I used Hersheys regular cocoa and it was fine, but the Special Dark makes it better. I have doubled the recipe and baked it 30 minutes and then checking every 3 minutes with a cake tester. I settled on 36 minutes in my oven. Someone before said 40 min in cupcake form in cupcake papers which I don’t use, but I would still check it starting at 35 minutes every 3 minutes until you get what’s right for your oven and altitude. This is a wonderful recipe as written although I weigh my flour (310 g) because I like consistency and I don’t get that with measuring because flour settles so quickly. I also prefer the lemon juice. Enjoy.

    • Janice M

      OOPS – corrected flour measure that I use is 180 grams NOT 310 grams, that was for the crusty rolls that I just converted the flour and it stuck in my head

      Sorry for the mistake!

  5. Sharon

    Can i use monk fruit sugar in your chocolate cake recipe?

    • Deborah

      That’s a great question. I want to know about that sugar, too!

  6. SCV

    Hi Jenny, I love your fall-off-the-bone Ribs, that is the only BQQ Rib recipe I have used for about 3 years now. I was wondering if this can be baked in a 9×13 pan and if it can be do I need to double the recipe?

  7. Kim

    Jenny Jones;
    I have made your easy &quick chocolate cake at home 3 times now and each time I have have made your cake with the 2 minute frosting and the cake turned out perfect and tasted really good.I was wondering if your chocolate cake can be made into cupcakes with the 2 minute chocolate frosting.

  8. Bhavani

    This cake recipe is absolutely perfect! So moist, so flavorful, so delicious! SO INCREDIBLY EASY! This is our go to recipe for all special occasions! Birthdays, holidays, parties! Yum!

  9. Rhonda

    I’ve made this cake several times. It is delicious, even without frosting. Thank you, Jenny, for this easy recipe!

  10. L

    I make and make and make this great cack….but would like to take it out of the cake pan and onto a nice plate….maybe next time.

    • Sarah

      I love this recipe, I replaced the water with day old strong blk coffee ☕ soooo good!!! Never dry!! ❤️

  11. Lucy

    Jenny your recipes for lemon brownies and chocolate cake are the bomb!! Thanks! Loved them and they are so easy!!

  12. Kendra

    I went all in and made the Chocolate Cake AND the Lemon Brownies. They turned out so good and the recipes are easy peasy! Thanks for sharing!

  13. Pat

    I’m so grateful for Jenny and this site. I love making this cake, the pan pizza, and meat sauce for spaghetti. I didn’t have a mother to teach me how to navigate in the kitchen, so even though I’m an older lady now, I still need “mom tips”. And since I just cook for one, having easy recipes keeps me from giving up.
    Thank you Jenny!

  14. Bonnie

    Love♥️this Chocolate Cake!!
    Easy, moist, chocolatey deliciousness🤎
    I even add 1 cup of chocolate chips to it as well. And powdered sugar on top, it’s gone at my house in two days!!

  15. kim

    Hi,I have made your easy chocolate cake twice in 2022 and the cake turned out perfect and it tasted really good with your 2 minute chocolate frosting on top of the cake.
    I was wondering if the easy chocolate cake can be put in muffin pans or mini muffin pans.What should the temperature be to bake the muffins in the mini muffin pans

    • Maria Freeman

      My chocolate cake is delicious.

    • Mary Russell

      Hi Kim,

      I also adore this recipe. I use it to make birthday cupcakes for my students. Instead of the frosting – too much sugar for the liking of my students – I use a plant-based whipped cream.

      I bake the cupcakes with paper cupcake inserts. It takes just 40 minutes for them to bake, at the recommended temperature.


  16. Jennifer

    Hi, so i’ve made this cake numerous times and loved, although last night was a fail. The cake was so dense and heavy. Only thing I did different was use a Ghiradelli cocoa? Thoughts!? I love this cake!!

    • Judy

      Hi, I actually use the Ghirardelli exclusively- no issues from day one and my family asked for this cake at least twice a month. I’ve never had a fail, I also use Crisco veg oil along with a greased pan and parchment paper over it.

      Aerate and spoon the flour- like all cake mixes, don’t over beat it, the longer you do, the tougher it gets. Stir it till there are no lumps.

      Best of luck, you will nail this, keep the faith!

  17. Lynda

    Hi Jenny,
    I have been a little hesitant about making this cake because of the 1 cup of water. It seems to me that that would make it too thin and wet. Everyone seems to love it though, so it must be OK. Would milk or buttermilk work?

    • Lori

      This cake is moist and delicious as written. Everyone I’ve served it to has loved it.

    • Janice M.

      I had that thought too, but I was wrong. The batter is not too loose, just wet enough. I follow the recipe as is, using canola or very light olive oil as well as the lemon juice. Didn’t like the vinegar. The acidic lemon juice acts with the baking soda to raise the cake. Save your money on the milk or buttermilk and use the water.

  18. Great grandma c.

    my take on this condemnation… is…. That Regan is a male, who likes to put others down as it boosts his ego! (Anyone else heard of this “disorder” ?)
    BEST to all … blessings Jenny! Thanks 😊

  19. Mary

    I made the whole cake and icing using organic carob powder instead of chocolate and it is amazing. Thank you!!!

  20. Marylu

    Can this cake be frozen?

    • Jenny Can Cook

      Yes, I freeze it all the time. I slice it into serving wedges, place the wedges on a wax-paper covered cutting board and place in the freezer. Once they are frozen, I remove them from the board and place them into a freezer bag.

  21. Feli

    As easy as a microwave cake but so much better. Tried it with Stevia and still delicious.

  22. Dee

    LOVE THIS RECIPE. I make it all the time. THANKS JENNIE

  23. Jules

    Best recipe ever! I’ve baked this many times and it’s always a winner with the chocolate icing. I’ve made it two layers round for birthday cakes and into cupcakes. Now my little grandchildren know the recipe by heart and always want to make a cake with me when they visit. Thank you, Jenny! I love all your recipes.

  24. Gloria

    I haven’t been able to find unsweetened chocolate squares.My bulk stores and grocery stores don’t carry anymore. Any ideas what I substitute?

    • Jenny Can Cook

      This recipe calls for unsweetened cocoa POWDER, not the solid squares.

      • Ranch Girl

        Yes powder and it is my husband favorite cake with Betty Crocker Coconut Pecan icing

  25. Donna Rose Omak wash

    I can’t wait to try this chocolate cake. And the crusty rolls. I’m a bread 💕 lover too 🥧🥧.

  26. Tbm

    My husband and I love this cake and it is just the right size for two people for a few days. I have made it numerous times. I was curious about the nutrition information since we need to both watch our fat and salt levels.

  27. Diane

    This looks soooo good.
    Going to make after going to store to get ingredients.

  28. Karie

    I forgot to add the lemon juice. Will that matter? And the cake hardly rose much?

    • Jenny Can Cook

      The lemon juice or vinegar is essential for the cake to rise.

      • Jill Herman

        Help! I want to take this cake to a group dinner. Can I double the recipe and use a 9 x 13 baking pan?
        And seems to me it would work, but I hate to take a chance since I I will be serving other people with it

  29. Martin

    This cake is sensational. I used the recipe yesterday to make a birthday cake. The proportions and baking time are perfect. Parchment paper for the bottom of the pan and butter on the sides of the pan makes the cake easy to remove.

  30. Tiger123

    Excellent Recipe – It’s just perfection! So easy, moist and delicious. My 4 year old son devoured his slice!

  31. Cindi

    Hi Jenny. Both my husband and I thoroughly enjoyed this cake. I did however, use Hershey’s Special Dark Cocoa (100% CACAO), which I thoroughly enjoy; plus I use distilled white vinegar rather then the lemon juice, McCormick’s Pure Vanilla Extract, plus Pure Canola Oil, and my cake turned out beautifully. I also used Hershey’s Special Dark Cocoa (100% CACAO), when I prepared the frosting. I also used 2% milk, rather than 1% milk. I will definitely be making this cake again.

  32. Gail

    My son is a vegan which includes no dairy or eggs. I have had trouble in the past with recipes just tasting awful. Also, purchasing said cakes are unnecessarily expensive. Today, I made your chocolate cake for my son’s birthday. It was easy and delicious!
    Thank you.

  33. Carole Carr

    I have been making this cake for years. I cut sugar to half cup it works fine. We call it Wacky Cake, but it is the best dessert or even a birthday cake. Thank

  34. Susy

    Hi Jenny, great recipe 👍 everyone is in love with this 10 min recipe! One small question, can I make a double batch? If so, how long should I cook or for?

    Thank you.
    Susy from Quebec ❤️

    • Elizabeth

      can I make double batch?

    • Charlotte

      i’m not Jenny…but i don’t see why not. I would still bake them in two separate 9 inch round pans though. You could also use a 9X13 rectangular pan which would accommodate a double batch of batter…however don’t forget you would also have to alter the bake time and temperature. Good luck!

  35. jrt67

    I make this with I cup of room temp coffee instead of plain water / I use vinegar as the acid and sonetimes zi add some heavy cream to the coffe for richness.

  36. Michelle

    >:Love how easy this cake is taste good too

  37. Dc

    I bake a lot and looked at this recipe and said no way is it going to turn out well. Why was I proved wrong! Once it cooled for 10 minutes, I sliced a piece…without any icing. So moist. So easy. I did not have Dutch Chocolate but I will be picking some up. I ate the whole thing in 2 days. Oh well. Life is too short.

    • Favor

      I will definitely try your recipe. I had been looking for a very moist chocolate cake recipe from scratch. This should be a good one to try out.
      Wish me luck…..😊🙏

  38. Pat

    Made this cake many times, a favorite among family & friends. I substitute 1/2 c Stevia & 1/2 c sugar & use 1 c flour & 1/2 c almond flour to reduce carbs a little bit. It turns out great, can’t tell the difference from the original recipe. We often top our cake slices/fresh strawberries & a bit of whipped cream. Yum!

  39. Fatima Perez

    Hi Jenny,
    I just wanted to say thanks for the vegan chocolate cake recipe. I made it today and it was moist, chocolaty, and absolutely delicious.

    You make baking possible for all of us. Thanks!

    Warm regards,

  40. Debra D

    I have made this cake for my husband many times
    We both just love it and it’s not so large that we overdo
    Thanks for all your fabulous recipes
    The no knead bread is a huge success too !!!!!

  41. Mary Fitzgerald

    Thank You Jenny!
    Can’t wait to try this.
    Wishing You a Lovely Holiday Season
    and a very Happy 2022!
    Much Love,

  42. Kim

    Jenny Jones;
    Hi,I just finished making your chocolate cake and I made the chocolate icing and decorated it and it tasted really good.Now there is 7 slices of the cake to share my cake with my family and cousins.
    I am going to make some more recipes from your website soon.

  43. Lokahi

    Aloha from Hawaii!
    Jenny you are a lifesaver! Your whacky cake recipe is the best! I did take out 1/4 cup of sugar and it tasted great!!! I make this cake for one of my wife’s co-worker’s little daughter. She has allergies to dairy, eggs, and nuts. So, this recipe she loved it! I made her Halloween cupcakes last year and also dairy and nut free toffee apples.This year I am making her cake . pops! Thank you so much for this recipe. I will also use your vanilla whacky cake recipe also!

  44. michael s henretty

    hi this is an amasing cake my kid loved it so much made it again for my famaliy
    at a party my kid made a friend

  45. gayra

    how many calories in one slice of Quick & Easy Chocolate Cake

  46. DMK

    I tried adding a teaspoon of instant espresso to the water. It really punched up the chocolate flavor and made the cake extra dark! Nice and easy variation.

  47. MC

    I’ve used this recipe multiple times with great results. The ingredients are a lot easier to find compared to many other recipes and the cake is so easy to make and tastes wonderful(though the chocolate flavour isn’t very strong) and has a nice, soft texture. I’m young but have tried baking a lot in the past, and most attempts didn’t turn out too well. I gave baking another go(with Jenny’s no-knead bread recipe) and it since it turned out great, I baked this cake too. The most recent time making this cake was great until I had carried my cake pan into the oven and dropped it. I ended up transferring the remaining, usable batter into a mug. Seeing that there was still quite a bit, I didn’t want to waste ingredients and tried microwaving the batter. Even after the batter spilling and sitting around a while, the mug cake cooked amazingly and ended up being a bit crumbly, very tender, and had the same flavor as the properly baked cake.

  48. Alina

    Chocolate cake in oven right now. I have not made it before- but if it tastes as good as the batter- I’m hooked

  49. Mary

    I wanted to see if I could take this recipe and make them as cupcakes, and of course the answer was: Yes! This recipe can make 15 cupcakes, and you bake them for 20 minutes at 350 degrees. I have gotten great compliments about how moist and delicious they are- thank you Jenny Jones- this is one of my favorite recipes to make, and you are correct, it is so very easy to make!

    • Jenny Can Cook

      I already had it posted in my recipes: https://www.jennycancook.com/recipes/easy-healthier-chocolate-cupcakes/

      • Meg

        I am so happy I found your YouTube Channel, it was such a surprise to see one of your videos recommended to me. I’m sure many have asked this before me but would you ever consider coming back with new videos? I am so enjoying binge watching, and am loving the tongue-in-cheek humor. I really do miss seeing you on TV, I tuned in daily, and your show, miraculously, came on during my children’s nap time! In the meantime I will continue to find new recipes from your channel. Really so wonderful to see you again!

        • mikeael

          wow thats so cool wish i had an inch of bakeing skill

  50. Susan

    Do you have a comparable vanilla cake like this one. It is sooooo good

  51. Mrs. D.

    Hello Jenny,

    First watched this on YouTube and really liked watching you make the recipe – it looked great. Want to try making it – maybe it will happen. Just one concern (that is not related to the recipe itself): more than once you said ‘Oh My G–‘. Which is not good because that is taking His importance out of context and lessening His name. He is our Creator. (we all have done it from time to time – still it is not right). Noted, this was more than a few years ago, so I was hesitant to comment – but we are told when we see something, to say something. Love you and care about you.

    • alex

      respectfully, you have your religion and frankly she will not care about this comment because she probably isn’t christian or catholic. even if she does see this she wont change something for probably only your “concern”.

      • Suzanne

        I have read Jenny’s book and she is Catholic. I would respectfully note that the word “god” is not our creator’s name as different cultures often had their own gods. It’s just a noun so there is no reason to be offended.To use the name “Yahweh” in vain would be inappropriate.

    • Mrs. D.

      Hello alex and Suzanne,

      Alex – Not sure why you replied as the message was really meant for Jenny – she is great and just care about her.

      Suzanne – Thank you for the info about Jenny. Yes you are correct about His most Holy name. That said, most of us know what ‘Oh My G–‘ means as that it what most of us normally use to acknowledge Him as He is not merely a noun. FYI: never said any offense was taken, because it was not.

      In any case, this may not the platform for that, but since this is where it was seen, this is where the comment was posted.

      Will not be replying about this again as it has been addressed. Goodbye.


      We only have one person to answer to, ourselves.
      Saying “Oh My God” is NOT offensive and asking anyone to
      refrain from using that term, is ridiculous.
      Stop correcting people for what you perceive to be wrong
      and use that energy to help someone. Peace.

  52. Fran

    Has anyone tried this in an Air Fryer? Temperature? Thanks.

  53. DM

    Hi Jenny forgot to mention the reason for asking if I can double the chocolate cake is that I’ll like to put cake batter in one pan if possible & what size thank you again!!!

  54. DM

    Hi Jenny I made your cake & it was awesome was wondering can you double the recipe? to make cake bigger in size thanks again job well done!!

  55. Jane

    I have made your cake three times in the last two weeks. Have gained three pounds. Is there a correlation? Should a committee be formed to study this? Love your recipes and videos…and your cake! 😃

    • Jan

      Haha, happened to me as well…is this merely a coincidence? …a study is needed 😉 !

  56. Adriana

    Super quick recipe that you can make in a pinch! Thank you for sharing it Jenny @->

  57. Nana

    I’m gluten free so I used Anthony’s cassava flour with a tablespoon of tapioca four. (It requires a smidge more water.)

    I also used instant coffee in the water.

    I’m low sugar too, so I subbed monkfruit granulated sugar, it’s 1:1.

    Everybody loves it, especially when I make peanut butter and chocolate frosting.

    • Jay Tee

      Is your pb and chocolate frosting also vegan? Would you mind sharing the recipe?

    • Barbara

      Hi, I wonder if you think Bob’s Red Mill gluten free one to one substitute will work the same as what you used? Take care.

  58. Mary Wood

    Tried this cake 2 days ago after watching your video of how to make it. I love the camera in the fridge catching you stealing the last piece of your cake! It was really cute! I doubled the batch and baked it in 2 square pans. I multiplied your chocolate frosting recipe by 5 and made a fully frosted cake. I used margarine instead of butter for the frosting and inexpensive cocoa in both the frosting and cake. It came out really good, even with those changes. I’m definitely going to pass this chocolate cake and frosting recipe on to my friends!

  59. Kim

    Jenny Jones;
    Hi,after successfully making your easy chocolate cake with the chocolate icing on top of the cake on Jan.15th 2021,it was so delicious and a good tasting cake that I am going to make the chocolate cake and icing today at home.

  60. Liz

    Wow! This is fantastic. I almost didn’t bake this today because I don’t have confectioner’s sugar for the icing–and am too lazy to shop. I decided to make the cake anyway and this is simply amazing–moist, fluffy, not too sweet. The perfect thing to go with Saturday afternoon coffee.

  61. Delia

    Hi Jenny,
    Want try your chocolate cake, but can I use have the sugar or even a substitute?

    Thanks, Delia

    • Kathryn

      I made it with Truvia and it came out great! Also, didn’t have oil so used butter in the cake. My family loved it!

  62. Nini

    Hi Jenny, your chocolate cake and icing is simply delicious. Would you know the calorie count per serving. I also am looking forward to trying another recipe.

  63. Hélène

    Thank you Jenny for your wonderful recipes.
    Your recipe calls for water, but I have buttermilk on hand, so I was wondering if I could substitute and use buttermilk instead of the water.

  64. Tammy

    OMG first go at this and it was great! Did my own modifications but yummy all the same

  65. Tony C

    Hi Jenny. Well I finally got around to trying this recipe. Have been cooking for 40 years but never baked! I used Hershey Special Dark cocoa. I also used Arm & Hammer “Refrigerator/Freezer” baking soda which is “coarser” than regular. I also only had 8.5 inch pans and it took about 10-15 min longer to bake. The cake was good but had a fudge like texture- moist but a bit “mushy”. Any thoughts on what may have caused that result? Definitely will try again and looking forward to your Dutch oven bread and other great recipes. Thanks for making it easy to start baking!

  66. Debbie

    Made this cake today. Super easy and really delicious.

  67. Allison

    This looks delicious!!! Jenny, I’ve been making your meatloaf for YEARS!! It’s always a hit. I gave it saved as a favorite in my phone, and share it frequently. Tonight I made it in a heart shape to celebrate the holiday!
    This chocolate cake will be my next adventure… thank you so much!!!

  68. Luanne

    This recipe has become a favourite monthly treat at our house. So simple, and it works splendidly every time I bake it!

  69. Loree B

    Can I use this recipe to make cupcakes and if so, what is the baking temperature and time to bake? Thank you!!

    • Jenny Can Cook

      Please see my Chocolate Cupcakes recipe.

      • Ms. Santana

        Hi MS. Santana here I follow you on YouTube and your recipes are great and healthy. Thank you for letting us enjoy a better way of eating. Can a person substituted vegan milk like oat milk for your chocolate cake recipe ?

  70. Ray

    I’ve made this incredible chocolate cake twice. I did a few little changes though. I used a bit less cocoa powder, about a 1/4 less. Also when the batter was made I added the zest of one large orange as well as 1/3 cup of chopped pecans. I used a vanilla frosting of confectionery sugar (about 1 1/2 cups sifted) with 2Tbs of melted butter and milk to mix it. I love vanilla chocolate so I added about a 1/4 melted vanilla morsels to the frosting.
    I was never a fan of chocolate cake until now.

    • Baba

      I am going to try the chocolate AND vanilla, then layer them with the orange pulp and the rind. Of course not forgetting the juice.

      For my granddaughter’s birthday..Because of the COVID-19 lockdowns. We will FaceTime and Papa and I will bring the cake in and sing HAPPY BIRTHDAY.

      Will send pictures.


    • Rebecca

      These were such good additions! I took your advice and added chopped pecans and orange zest, also baked this is two pans in a 340 degree oven for 20 minutes and it came out perfectly. I frosted it with whipped cream cream cheese frosting and it was so moist, light and delicious! With these tweaks this is now my favorite chocolate cake recipe. Thank you!

  71. Kim

    Absolutely delicious and do easy to make!

  72. Dee

    Will this cake freeze well? Can it be used for a wedding cake with layers?
    Thank you

    • Judy

      The cake freezes beautifully. I cut the cake into serving size pieces, wrapped each in commercial Saran type wrap, placed all in a container so they wouldn’t get squashed in the freezer; it was great to be able to take out a piece whenever I wished. I will be making another one today and will frost that one. A big THANK YOU to Jenny!!

  73. Rebecca Acklin

    I did that chocolate cake and it came out so good and so rich and I shared it with some people where I live here and seen your place and it’s great I had a second piece I’m going for third slice thank you Jenny it’s really good

  74. Dee

    Thank you for a delicious recipe that’s easy! I admit I don’t like being in the kitchen much anymore since being diagnosed with a chronic illness. Your recipes are such a help and have made my time in the kitchen much more enjoyable. I made the cake and icing for dessert and everyone loved it. It really was easy to make! I’ve also made your no-knead bread a few times, another big hit with the family. Next up – lemon brownies!

  75. HotChef

    I made this chocolate cake and it was so easy and tasted fantastic.
    I did substitute apple sauce for the oil and used Splenda for the sugar to make it a little more healthier. It was so moist and chocolatey.

    Do you know if this cake will work with almond or coconut flour or any other kind of flour?
    Thanks Jenny -your so pretty

    • bakerTrainee

      how much apple sauce did you use?
      6 table spoons of apple sauce?

    • Pat

      I make this with 1 cup flour or whole wheat white flour & 1/2 cup almond flour to reduce the carbs. Also use 1/2 stevia & 1/2 sugar. It comes out yummy. I’m going to try 6 TB unsweetened apple sauce vs the oil sometime too.

    • Pat

      I make this with 1 cup flour or whole wheat white flour & 1/2 cup almond flour to reduce the carbs. Also use 1/2 stevia & 1/2 sugar. It comes out yummy. I’m going to try 6 TB unsweetened apple sauce vs the oil sometime too.

  76. JoAnn

    Quarantine baking, you’ve got to love it! I’ve been trying out all kinds of recipes and yours are the best! They’ve all turned out wonderful. Back in the 50’s my mother used to make this cake so I was so happy to find your recipe. I’ve made it 5 times now and shared it with my friends and family. Everyone wants the recipe.

  77. Anna

    Thank you for sharing the healthier version of the Quick and Easy chocolate cake. Is there away that I can reduce the sugar?
    Thank you.

    • Mickie

      Anna, I have successfully reduced the sugar by a 1/3. Give 2/3 cup sugar a try and see how you like it. Also, I didn’t ice the cake. Enjoy!

  78. Donna

    super easy cake – always have ingredients – sometimes use left over coffee in place of water to enhance chocolate. Cake comes out great. Thanks for the recipe.

  79. Grace

    i love this cake! i decided to make this with vanilla frosting and decorated it with my melody image (from sanrio) i love the taste and how fluffy it is.

  80. DJ

    Hi Jenny I love the simplicity of this chocolate cake it turned out really good.
    I will be making it again… thank you

  81. Marilyn

    This is the best cake. It has become my go to cake for giving. It is moist and the flavor is delicious. The chocolate frosting on the top is quick, easy, smooth and also delicious. Love your recipes.

  82. Rebecca

    This is the second time I have made this cake. This time I had some leftover German chocolate cake frosting that I wanted to use up. Everyone preferred this cake to the fancy, incredibly complicated recipe I made before, using German’s chocolate! This is a delicious, moist chocolate cake that can be thrown together in minutes. A favorite in our house!

  83. Mandy

    How is this cake stored? Room temp or fridge once frosted?

  84. Christine Cervantes

    I have made this cake at least a dozen times. After I made a dinner tonight that took a lot of effort – stuffed chicken breasts, green beans with sauteed shallots and toasted almonds, au gratin potatoes from scratch, my dear husband looked at me and said, “All I need now is a piece of chocolate cake to have with my coffee”. After shooting daggers at him with my eyes, I decided to make this cake again. After all, I’d like a piece of chocolate cake with my coffee, too!
    This is a serious winner of a recipe!

  85. Liz H

    Thanks so much, I have been wondering what the proportions are to make baked goods are when you have don’t have baking powder–there is none at my dollar store, & every once in a while I run out. Also, I think it might be healthier than most baking powders. 🙂

    • Carol C

      If you have baking soda, but you don’t have baking powder, you’ll need to use baking soda plus an acid, such as cream of tartar. For every teaspoon of baking powder, you’ll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar.

      Any type of substitute needed can be asked in Google.

  86. Catherine

    I was craving an easy moist chocolate cake and yours just hit the spot ! My only addition was —- 1 scant teaspoon instant expresso to the water, and my coco measurement was a heaping 1/4 cup….thanks Jenny for a delicious recipe! Well done ?

  87. Kelly

    So good. I used 3 tbspspur cream and 3 tbsp oil. I also used 1/2 cup monk fruit sweetener and 1/2 cup sugar. Was deeeelish

  88. SugarPlum

    Lovely recipe! I sometimes add chopped walnuts to satisfy the nut aficionados in our home. Coupled with your 2-Minute Chocolate Frosting recipe, this is cake is simply delicious!

  89. vidya

    Thank you sooooo much Jenny !
    Made this several times amazing always an hit !
    Looking forward for more vegan types !

  90. Chip

    Thank you Jenny for this delicious recipe! My boys really enjoyed this cake. A huge thank you for the dairy free find. I still can not believe how moist and flavorful this cake is. This is our now go to cake recipe.

    Originally from Chicago, youtube hit it out if the park by suggesting your channel. I can’t wait to try out your other recipes.

  91. MsDeeMe

    I made this cake!! And it was delicious!!! I would like to know how many calories per slice? I eat half the cake in 6 hours!! It was just that good!!! Thank you for sharing this Awesome chocolate cake recipe!! I

  92. MsDeeMe

    I made this cake!! And it was delicious!!! I would like to know how many calories per slice. I eat have the cake in 6 hours!! Thank t was just that good!!! Thank you for sharing this Awesome chocolate cake recipe!! Its just that Good!!!

  93. Roomba

    I love chocolate cake.

  94. Anna

    Perfect. My family absolutely love this. I make a coffee butter icing (frosting) and place this on half of the top and a vanillas icing on the other, as divided opinion over coffee in family.

  95. Daniel

    Love this cake. It’s so chocolatey, moist and easy to prepare.
    Make two and turn them into a layer cake and wow everyone.

  96. Ellen B

    This by far the BEST chocolate cake I’ve ever eaten. It was extremely easy to make. I iced it with the suggested frosting and doubled the icing recipe. I did use my regular Hershey’s cocoa instead but it turned out great. Highly recommend this cake. Also I used 2 T of butter and 2 T chunky peanut butter in the icing. YUMMY!!!!

  97. DR

    not sure what happened, was excited to try the cake based on so many good reviews. Only recipe differences were I used lime juice instead of lemon juice and did 8×8 sq in pan. Like some others have stated cake sunk in the middle about 4in circle in diameter so looks a bit like a volcano. Baked for 32 minutes and toothpick came out clean but cake is very sticky (despite greasing pan) and hard to get out of pan. Some said this may be due to over mixing the batter but in the cake itself there are small white blobs that look like flour never get mixed. Taste is okay but texture is too moist and sticky. Any ideas?

    • Daphne

      Wrong size pan. Make it in a 9 inch round and beat batter until smooth. If you don’t have lemon juice, use the white vinegar. I use bottled ReaLemon juice and it works great. Baking is more of a science than other kinds of cooking. One thing is off and the whole thing can go to hell. Not sure in the instructions say to beat batter just until lumps are gone, but I’m used to beating batter completely until smooth, and this works great for this recipe as well. Don’t use lime juice and use a 9 inch pan to start. Bon appetit!

    • Michael

      DR, did you sift your dry ingredients? Most times that will eliminate the unmixed portions.

    • Denise

      I decided to make this on a whim and so glad I did even though I had to sub some ingredients. I used einkorn flour, lime, and a ghee/avocado mix oil and baked in a square pan. The only change i would made is the oil. I would find a light tasting one as the ghee mixture was too heavy. I’ve already eaten the bottom inch and haven’t even frosted it. Thank you!

  98. jlgott

    just a historical note, this type of cake recipe is also called “Depression Cake”, because during the Great Depression era of the late 1920’s to early 1930’s, eggs, butter and milk were not affordable. It re-emerged during World War II when those same ingredients were rationed and scarce. It is great timing to see this cake again during these tough pandemic times. All ingredients can be stored in long-term In the pantry. it requires no fresh ingredients, eliminating extra trips to the store. The best part is that it tastes so good! Bravo!

    • Daphne

      Now eggs and butter are affordable but cause heart disease, strokes, and cancer, so best to avoid them anyway. Oil isn’t great either, but the saturated fat content is lower – not zero, but lower. I don’t make this cake often, it’s great when people come over, but it’s not really healthy either. But it’s a quick dessert if you have guests, which I don’t now because of COVID, but I just made it again to pack up in a food package for a shut-in friend. Bon appetit!

      • Jenny Can Cook

        Daphne, I am not aware of any evidence that eggs and butter cause cancer so if you can provide qualified research on which you base your opinion, I would appreciate it. Otherwise, I will remove your comment so as not to scare people unnecessarily. Thank you.

  99. Carrie

    I have made this several times with great results each time. I originally made it because my daughter has special food needs, but when ate it I was hooked. Have taken it parties and get asked for recipe. I refer them back here.
    I have made changes a few times- best change: 1/2 c sugar and 1/2 cup dark cocoa powder. This allows for a sweet frosting without the overwhelming sweetness.
    Thank you, Jenny. You have saved me many times.

  100. Joanne

    I made this cake yesterday. Wow! So easy to make! To save more time I really could of done it while napping?. It came out perfect!. I used your frosting recipe just enough to put on top of the cake.
    I used real cocoa from Honduras..my son got some for me on a trip there. It tasted great!…used avocado oil for the 1st time?Thk you Jenny…Now what else could I make today??

  101. Lindy

    Delicious! Yet I used same recipe but divided into two baking pans and half the time (15 min)for a two layer chocolate cake… it was amazing and so quick to make! Thank you very much for sharing… it was Fun… frosting as well!

  102. Barbara

    My sons all-time favorite chocolate cake is Portillo‘s. So yesterday Sunday we had a taste test. My husband went out and bought a Portillo‘s cake chocolate cake 1piece that is, and I made your wonderful one layer chocolate cake. Guess who won? Jennie, it was your chocolate cake. Among others it was Unanimous!

    I found this to be amazing.


  103. Craig

    Hey Jenny,
    Can I cook this cake in my microwave, and if so how long does it need to be in there. Our microwave oven is 1200 watts.

    • Craig Thompson

      My wife and kids can’t get enough, of this chocolate delishiousiness..I’ve made it now several times, and even the icing.its all gooood??

  104. Lindy

    The chocolate cake and all your tips turned out delicious… I did divide the batter into two pans … less time. Thank you am passing on the directions to my brother…❤️

  105. Connie Koh

    My 11 year old son is obsessed with making this cake! Thank you for providing this recipe and your youtube video. We have a budding Baker, Thanks to you! I don’t usually like cake but I love this one!

  106. Danny

    I make this every two weeks in quarantine, my wife’s favorite. I throw in extra dark chocolate bits and use peanut butter frosting which uses even less butter. She (and I) loves it.

    • Judie

      Cmon. Share the peanut butter icing recipe. Tnx.

      • Daphne

        Use 2 tablespoons peanut butter instead of actual butter, cream it with the powdered sugar and add plant mylk to thin it out. The PB is the “fat” portion instead of butter. It’s also healthier! Bon appetit!

  107. Lynn E

    Jenny, this is the 2nd time I made this cake. So very delicious- I served it with fresh raspberries from our garden.
    My Dad says it reminds him of his mother’s homemade devils food cake from 50 yrs ago! So good and very easy. The chocolate icing can’t be beat!!!

  108. Diana

    All in all a good cake however it was very salty. Next time i will half the amount.

  109. Pat

    What flour/flours can be substituted for all-purpose flour?

  110. HGS

    Tried it for the first time. Came out great! Delicious! And I’m a true baking novice…just followed the directions. (Tried your braided cinnamon raisin bread and that came out great too). Thank you!

  111. Pipes

    Love this eggless chocolate cake recipe.
    Any hope for a white cake recipe for us allergic to eggs. ?

    • Jenny Can Cook

      coming soon…

      • Pipes

        Thanks Jenny. So excited to read that a
        recipe for an eggless white cake will be coming soon. Can’t wait !!!

  112. L

    Best cake ever. I have a child with egg allergies this cake has saved us. I have made it every holiday and birthday. Delicious…. Now for the stupid question as I do not cook, to make a vanilla cake do I just omit the cocoa powder?

    • Debbie

      Jenny hasa recipe for a vanilla cake. Just as easy and it is wonderful. Follow her recipe for a perfect result!

  113. Allison

    Since our retirement, I hesitate to make desserts because the recipes make too much. I was quite frankly amazed at how really good this cake is. I have tried soo many recipes that are low fat/healthy and taste bad. This is a delicious cake and the frosting is yummy!

  114. Paula Simson

    I have made this cake more times than I can count! It’s the “go-to” cake in our house and never fails to please. It’s an absolutely fool proof recipe and tastes divine. And it stays fresh for days – if it lasts that long!

  115. carol w d

    Jenny – This chocolate cake is the very best! I make it all the time for family and friends. The one layer is perfect – moist and just enough cake – because I do put a lot of icing on and get rave compliments! My husband actually likes when I portion it and freeze it. Also your quick Dutch oven bread – so good! I am making a loaf today for my granddaughter before she returns to the Naval Academy!! Thank you so much for all of your recipes.

  116. Dians

    Baked this cake yesterday & it’s already gone. So I decided to bake a double recipe this morning before my golf game. Changed the ingredients a little by using coconut water with the cool water. Also added some choco chips. Again no time for frosting. Took some for snacks, then shared some with my sister who has a family of 5. It was a hit. The cake is still moist & delicious although I wasn’t impressed that it cracked while rising. Any solution to prevent this from happening next time? I’ll probably be baking it again on the weekend. ?

    • carol w d

      Same thing has happened to me with the cracking – I just fill the holes with extra icing and no one notices or complains!!

    • Melanie

      A few things to try: check your oven temperature. If your oven runs hot, this can be the cause. Try checking with an oven thermometer as some ovens can be 25 degrees or more off. Next is the levening. Make sure you aren’t adding too much. Last would be the pan size. Use the recommended size. Hope one of these ideas will help.

  117. Silvia

    Love this cake. Made twice already

  118. Silvia

    Love this cake. Very easy to make!

  119. Diana

    Baked this cake tonight. Just like it’s name, Quick & Easy, not a lot of work, yet tastes delish. Reduced sugar to 3/4c for my diabetic husband. No time for frosting. The cake is half gone. I’ll double the recipe next time for a taller cake. Thanks, Jenny.

  120. Bill

    I made this cake & it was as easy as Jenny said it was. One problem though, after the specified bake time & checking that the cake was done, the middle just sunk down. An area of about 4 inches in diameter right in the middle of the cake had dropped. The cake was done & delicious in spite of the drop-down.
    I live at 5000 ft. elevation in Colorado. I’m wondering if I need to adjust the cooking temperature and/or time and if so, which way?
    I’d really like to perfect this cake since it is so easy & soooo good. Any help will be appreciated.

    • Hanifah

      I had the same result! The first time I made the cake it came out perfect, second time, like you said it sank in the middle. I’m in Chicago, no high altitude here.
      Any suggestions?
      Thanks ?

    • Erin

      It might have sunk because you mixed it too much, or you didn’t put the batter straight into the oven.

      • Hanifah

        Thank you! I think that helped. I just made one and stirred it less and more gentle and it came out properly.
        Next question, how would I adjust the recipe if I used eggs?
        Thanks again!

  121. Engry Baker

    This tastes like cereal on the edges but better with frosting

  122. Edith L Grey

    I watched your video and you talked about Bison meat which is less fatty, but you said, that you can use regular chop meat and they taste the same. I am paraphrasing. The is a remarkable difference between the two. I recently started using Bison meat and it is different and much more delicious. Thank you for all your recipes and videos.

  123. Savannah

    During this quarantine, I’ve been trying to bake more to make my family happy. This cake is moist and delicious and so so easy! I may only be 12, but this cake was so easy and quick, anyone could make it! Thank you, Jenny!! 🙂

  124. cuisine648

    I needed a quick dessert to make & bring to a friends house for the weekend. This cake and frosting are so delicious and so easy to make. You make my life easier with these easy to follow recipes that don’t take much time to make!

  125. Leila

    Can I double the recipe to make it thicker because when I tried the recipe the first time it came out thin but its very good!

  126. Nila

    I doubled this recipe and used exact measurements with baking soda and it did work well but there is a very distinct taste of the baking soda and I used a good baking soda without aluminum but still the cake had more of the baking soda taste and smell, otherwise the look was great.

    • Barbara

      I think, since you mentioned using aluminum free, you used baking powder instead of baking soda.

  127. 3kidsthomas

    Hi Jenny,

    I’m not a baker, but I try. This chocolate cake and frosting recipe was simple and manageable. It turned out great. Moist and delicious. Thanks!

  128. nana


    I love this recipe. I converted it to GF by using Anthony’s cassava flour, 1/4 cup tapioca flour and 1/4 cup almond flours sifted together for the full flour amount of 1 and 1/2 cups. it was amazing! cooks longer by 15 min. Allow to cool fully and it is really a texture lovers dream.

  129. MsBC

    You are a godsend to so many during this quarantine. Not just this video but all of your pleasant comments and unexpected humour! Thank you for this recipe. You make me feel like we can go for coffee and be friends, laugh at the camera in the fridge, or cutting yourself the biggest slice of cake first. We love you and thank you Jenny. You are so appreciated. Hugs from Vernon, BC. Xoxo.

  130. Christina

    Yay! I made it this morning and the cake did not fall and it was so easy!!!! I used swerve to keep it sugar free and it came out PERFECT! Almond flour does not work for this recipe, by the way. Thank you Jenny!!!

    • Donna Pothier

      hi I Just put it in the oven and was reading the comments…. ugh oh… i did use almond flour. We’ll see lol. Next time i might try almond and coconut flours mixed.

  131. Anny

    I made this cake for my son’s birthday and it turned out great!! I am grateful for a small cake because we all know what happens with chocolate cake leftovers! Especially during quarantine!
    Thank you Jenny!!

  132. Betsy MacD

    I found an earlier comment from someone who had been making this recipe for a long time, with variations of different flavors, like lemon, banana, and so on. Now I can’t find the comment again to jot down those hints! Can anyone else direct me to it?

    • Catherine

      Was it this? It was from a poster called “bunny” from the YouTube video on the cake. —
      I’ve been making this cake for over 45 years, “Mix-in-the-Pan Jiffy Cake”, for clients who are allergic to eggs, milk, etc., or have food preferences such as being vegan. My recipe calls for white vinegar, but lemon juice would also work in the same way. I mix the ingredients right in an ‘ungreased’ cake pan w/ a fork, if it will be left in the pan for serving. For diabetic clients, I use Swerve White Granulated Sugar Replacement & for gluten-free clients, I use gluten-free flour. For a chocolate cake, I use 1 cup cold coffee in place of the water, to give the chocolate flavor a boost. I also make this cake without cocoa for other flavors – for a lemon cake use lemon extract, water, & lemon zest or lemonade & lemon zest; for an orange cake use orange extract, water, & orange zest or orange juice and orange zest: banana extract w/ a little yellow food color; strawberry extract w/ a little pink food color; etc. – any flavor works. I bake all my cakes at 300 & test the internal temp w/ an instant-read thermometer for doneness, like you’d test a steak. Baking cakes at 300 degrees also gives the edges more time to bake higher, ending up w/ a flat cake. When you can smell a cake, it’s almost done, & time to test. Once the internal temp reaches 212 degrees, the liquids are boiling & evaporating, so the cake will be dry & over baked. I pull all my cakes when they test at 208 degrees since they will bake out of the oven for a couple more minutes. If leaving this cake in the pan, press saran on its surface while it’s still warm, about 30 minutes out of the oven. If removing it from the pan (you can make 2 layers for a layer cake) put parchment in the bottom of the pan & spray the sides of the pan. Place saran & a cookie sheet on top of the cake, flip all over, lift off the pan, wrap airtight in the saran, place back in the pan upside down, & leave on the counter at room temp for a day to ‘season’. Cakes that are made a day ahead of time will be easier to work with, w/ fewer crumbs & crumbling.

      • Donna Pothier

        wow..Catherine I am going to try the lemon!!! Thanks!! I have one in the oven now, but i used almond flour…if it fails will just try again, maybe with just regular flour, and the coffee was a great idea!!!!

  133. Janice Rockett

    Great recipe! Just made it and it turned out great! I tweaked the recipe a little bit by using coconut milk instead of water, 2/3 cup of sugar instead of a whole cup of sugar and I used 3 tablespoons of butter and 3 tablespoons of avocado oil. Thanks, Jenny!

  134. James A Clark Jr

    I made your chocolate cake recipe! It is a vegan recipe and I think it is from WWII! It was sooo easy! I used the lemon juice!. I also made your 2 minute frosting with soy milk and it was just fine! I had some Hersey’s Special Dark Chocolate powdered and it made it just fine. I used sunflower oil too. It is a perfect cake to teach kids how to bake! I saw a show on TV on PBS on how folks used beets in WWII or the depression to make red velvet cake and wondered if you had any thoughts on that? The chocolate cake base is perfect. I may have to play around with the next one and let you know what I come up with!

  135. Krystyna

    Thank you so much Jenny. This recipe is so simple. I will bake the cake tonight since my husband loves chocolate cakes. We are Polish and I remember my mom cooking cabbage rolls very often. I found yesterday your recipe for golabki and I am baking them right now for tomorrow’s dinner, smells delicious in the kitchen already.

  136. Yooms

    So I subscribed to your YouTube channel and just wanted to let you know that I am definitely a fan of your recipes! Especially this chocolate cake! This is by far my favorite chocolate cake and I’m not much of a baker but your recipe was so easy to follow. I made it for my family and they absolutely LOVED it!! I hope to see more of your AMAZING videos on YouTube in the future. Stay safe and healthy!!

  137. Smiley Sue

    Hi Jen, found your Easy Chocolate Cake recipe while searching for easy recipes with smaller amounts for 2 during lockdown. Made it with and the frosting with Special Dark Cocoa. So fast and simple–nest part my husband loves it and said it is his favorite now. I have made twice for us and once for a neighbor. Will be trying your Dutch Oven no knead bread but it will be in a 7 quart Dutch Oven–do you think that will work? Love, love your website–so happy I found it! Thank you for sharing your recipes and mostly for all the explanations which are so helpful!!! Take care!!!

  138. Mitch

    I’ve made this cake three times now. It’s a great recipe and always delicious. I used Apple Cider Vinegar instead since that’s all I had but it worked fine.

  139. ann richards


    Is this really 6 Tablespoons of oil?

    I made it and it came out really dense, oily and undercooked in the middle.

    Not sure what happened. : (

    • Jenny Can Cook

      The recipe is correct so maybe your baking soda was expired. ??

    • Chris

      Did you do a toothpick check before reassuring that it was done?

    • James A Clark Jr

      Hi Ann do you live at a high altitude? If so you may need to adjust your baking time.

    • James A Clark Jr

      If you over beat the mixture for the cake it will also be dense. The leavening agent is the baking soda and lemon juice or apple cider vinegar and even if it were with eggs over beating the mixture will make the cake fall while cooking or if you open the oven too much too.

    • MsBC

      Really? That’s really strange and I’m sorry to hear that. I used 1/3 cup canola oil and worked out beautifully. (That’s about 5 tablespoons). Simply throw it all in a pan and mix by hand for 2 minutes. … pour and bake. Try again!! Who knows why it flopped. Keep us posted and good luck!

  140. Theresa

    Is it possible to substitute apple sauce for the oil? In boxed mixed I always use apple sauce and these come out fine. If it is a good substitute how much is the correct amount? Thanks!!

    • Alissa

      I made it using a 1/4c apple sauce (The individual snack portions). I’ll let you know shortly how it turned out :p~

    • Sheri

      I used to use applesauce in all my cakes and brownies but my adult son noticed that the chocolate brownies had no flavor. So I made it will oil and it came out will lots of flavor.

  141. Dee

    It seems to be vegan. All the ingredients are as long as you don’t make the frosting since it us made with butter and milk.

    • Mary

      Dee, you can use coconut oil instead of butter if you want to. I ran out of butter so I used it tonight in fact and it was fine. Not AS creamy but it’s better than omitting the fat altogether cuz then it just tastes like moistened sugar!
      I added some Ovaltine to my cake about 1/8 c and then just decreased the cocoa by a little, not the whole 1/8th tho. (About 1/16th if I were to guess altho I do kinda wing it.)
      I also have VitaCup ground coffee and it’s very powdery compared to other grinds which are more granular, and I added a tblsp or two and it was hardly noticeable flavor wise. Might increase it next time. But boy it was so moist. Just sift powdered sugar over the top and it’d be fine.
      I’ve made it four times in two weeks!! Just indulged ourselves. I looked for eggless cake bcuz I had a sweet tooth, no eggs! My daughter is moderately allergic to eggs so I sent it to her too. It’s soooo good.

    • James A Clark Jr

      Hi Dee,
      I am vegan and used vegan butter the brand is Earth Balance and I used soy milk as well. I’ve been baking on my own since 6th grade or 12 years old and an now 64. This recipe works like those from the Joy of Cooking, Fannie Farmer and I’m pretty sure it really doesn’t matter. My husband is not vegan and he liked it! I only needed 2 Teaspoons of milk to get the frosting to come together. It is a basic frosting recipe.

  142. Ina

    I’m not much of a baker, but I love chocolate cake, and your cake recipe is one of the best and easiest I’ve ever made. I must say I used 3 tbsp. melted butter instead of all oil, and it came out moist and delicious. And I used a half cup of coconut sugar, and a little over a quarter c. turbinado sugar (which I mixed together in my mini food processor). I live in Colorado., and up here you have to adjust the recipes a bit, but I only used less sugar in yours. The butter I added was only for good taste. I topped the cake up with real whipped cream topping and toasted chopped pecans, and my husband and I have enjoyed it to the max. Thank you so much for this recipe and others, and next time I’ll try your easy bread rolls.

    • Mary

      Ina, love your variations!! I wondered if melted butter would work and also how melted coconut oil would be.
      I told Dee in above comment how I used (soft) coconut oil in place off the butter for the frosting. It came out pretty nice. Not AS creamy as butter but better than not using any.
      Thx for your ideas!

    • Sam

      Thank you for posting this. I am in CO as well and want a cake for something special today, so it’s good to know that this will work without adjustments!

  143. Jeannie

    I am wondering if an 8″ pan would work instead of a 9″ ? How di I calibrate the baking time knowing it will be a denser cake? Thanks so much, Jeannie

    • Lori

      Hi: I made it in an 8” quick release pan and cooked it 40 minutes. Mine was perfect. Husband loves this easy cake. ?

  144. Asha

    i dont have any chocolate powder. is it okay if i use the hot cocoa powder from starbucks. pl reply as i am pure vegetarian and i can use some of ur recipes

    • Ina

      You can find baking cocoa in almost every stores, and that works just as good in my opinion.

    • Mary

      I had baking cocoa but added Ovaltine to it too (and just decreased the cocoa). If you use sweetened cocoa if any kind, just decrease your sugar a bit.
      Also I have Cacao powder I thought I might try sometime and maybe sub a couple other ingredients (or halve and halve them) to make a healthier version!!

  145. Anu

    Hi! I made this last week. Super easy fast and easy to clean. I really liked it! I need to add more cocoa as I love my chocolate! Thank you for the recipe!

  146. Debbie

    I love recipes that are easy: one-bowl, combinIng dry ingredients together before adding all the wet ingredients, etc. This cake is so simple and quick to make. The bonus in it all is that the cake tastes just like Devil Dogs without the cream. Thank you Jenny for your sensible and easy recipes to follow!

  147. Meno

    Is this VEGAN??????

    • Linda

      What can I use for sweetener besides sugar? Is a banana and applesauce okay? thank you

  148. L. Wreede

    I honestly enjoy every video you make but I think your title should be changed to ” Jenny Can Make Me Gain Weight”. Great recipes and fast and easy.

  149. RV

    My chocolate cake had a very strong baking soda taste. Any reason why? I used the right amount.

    • CLM

      My guess is you used baking soda istead of baking powder? That would explain the difference in taste for sure.

      • Jenny Can Cook

        This recipe actually calls for baking SODA, but I don’t know why she would taste it unless she used more than indicated.

      • Dee

        She may have used 1 T instead of 1 tsp baking soda. Easy mistake to make.

  150. kathy

    This is a delicious chocolate cake, vegan or not! I made it for my family, some vegan, some not and everyone loved it. It’s so easy to make, which for me means I’m much more likely to make! I have never tried a recipe from Jenny that didn’t work or wasn’t super tasty and I enjoy watching the videos.

  151. Jacqueline

    This is so delicious and insanely easy! The perfect treat for sheltering at home.

    Dziekuje Ci

  152. Teresa

    Great cake and easy to make. One trip for snacks by my teenagers and no more cake!

  153. Anita

    Made this cake yesterday, even though it was a hot day, couldn’t resist. It’s perfect for two of us and very easy. Will make again! Thanks for recipe.

  154. Nancy Stewart

    Cake was delicious and easy peasy to make. Not a substitute for my favorite chocolate birthday cake, but a wonderful addition to my recipe book. Thank you, great cake!

  155. Dale

    LOVE IT!!!!

  156. Michelle

    I have made this cake about 5 times, with gluten free flour as well, while also using vinegar as Jenny mentions because I have no fresh fruits while in quarantine. It always turns out fabulously! My family absolutely loves it!

  157. Deanna Kimball

    This is amazing. Thank you.

  158. B

    I have found your baking recipes to be enlightening and amazing! So quick..and REALLY GOOD!!! Thank you for all you have done for your community and for ALLl you continue to do FOR US!!! YOU are a VERY SPECIAL INDIVIDUAL! I hope everyone reads about all you have accomplished and about all you have given to our world. G-D Bless!!!

  159. Cheryl

    A godsend of a cake for egg allergy sufferers! It takes like 5mins, the less handling the better! Wow. Thank you Jenny! U really can cook ?. I substituted all purpose flour for pastry flour and the result was an even lighter, fluffy cake. 5 stars!!

  160. Brandi

    My daughter and I just found your blog. We made your chocolate cake tonight and it was so easy and delicious! We used avocado oil in ours. It turned out perfect! We can’t wait to try more of your recipes!

  161. Banshee

    This cake was just as described, and is the closest thing to real brownies I have tried. I used (a little less than 1 cup) sucanate sugar and lemon in a bottle, (just a little less) and it came out so delicious! No eggs, no butter, and next time I will try using 1/2 low-fat sour cream with the oil to lighten it even more.

    I cannot tell you how many recipes I have tried with empty promises – and wasted ingredients. Not this time. I do so appreciate your instructions and videos which are clear and easy to follow, and I am so excited to try more of your recipes. The bread looks easy…

    We used to watch your talk show and enjoyed it a lot – so when I stumbled on one of your videos on YouTube, you looked so familiar. How thankful to have found your site!

    A thousand thanks for freely sharing your knowledge and excellent recipes and tips. You are such a kind person. We are on a tight budget so it is so very helpful.

    I will definitely be back, especially now during our sequestration. LOVE you♥

  162. SRB

    I made this cake yesterday and it turned out absolutely perfect. It’s a perfect, moist cake enough for 2 to 6 people. It was so easy! It’s a keeper. Thank you Jenny…again!

  163. Renee

    I was looking for an easy recipe for my son to make a birthday cake for his grandpa. Not only was this easy, but seriously the best chocolate cake I’ve ever made. Thank you for your great recipes. We also love your lemon brownies and the no knead bread. My son likes your videos. I make him watch them for his homeschooling home ec class (they call it FCS now)!

  164. Kathleen

    I have made this cake/frosting a few times. I tell everyone about this recipe. This last time, I used cold french pressed coffee in place of the water in the cake and in place of the milk in the frosting for a mocha chocolate cake. It was the best! That is the version I will continue making.

  165. Les

    Magnifique!!!! Tastes wonderful ???!

  166. Tasha P.

    Made this chocolate cake with your frosting recipe yesterday and it’s definitely a keeper. I used to watch your show with my grandmother. Can’t wait to try some of your other recipes. You are a ray of sunshine Ms. Jones thank you so much!

  167. Lene Wall

    Just made the cake and my husband said it is the best chocolate cake ever! The frosting is just perfect! It will be on the menu forever on our home! Thank you for one more easy and great recipe!

  168. Christopher K.

    Wife made the chocolate cake yesterday. Probably the best I have ever tasted. Also the frosting is excellent as well. Thank you. You and your family stay well.

  169. Gail

    I posted this with the frosting so here is my comment more appropriately posted with the cake blog…oops
    So in lock-down now….out of eggs, milk, butter and very limited flour BUT had just enough flour for your fantastic cake!!! HOWEVER….no sugar, vanilla or cocoa – but where’s there’s a will there’s a way…. “Lake Champlain Hot Cocoa Mix” in the cupboard which has sugar, cocoa and vanilla!!! I substituted the hot cocoa mix in exact amounts for the sugar and cocoa in the cake recipe (so I used 1 1/4 cups hot cocoa mix) and added 1 tsp of strong cold coffee and viola!!! We have cake and it was pretty awesome too! Maybe a bit more dense and just a bit less spongy like cake but my family loved it even without the frosting!!

    • MumaJo

      BRILLIANT! So glad you shared your substitute with us… I too have no Cocoa, so I’m going to try your version out! Thanks for sharing. Stay healthy! xo 🙂

  170. DG

    Excellent chocolate cake and frosting,

    I love to cook but need to be careful with the recipes because of availability of ingredients, this desert was just what I needed. My husband was so surprised when he saw it.

    You’ve got lots of recipes I’m going to try, and am sharing this no egg cake on on Facebook.

    Thank you,
    And stay safe!

  171. Jeannie Armstrong

    Easy chocolate cake. So good.

  172. Lisa

    My Grandmother made the most wonderful chocolate cake on the planet until I tasted this recipe. She always sifted the flour and used the full compliment of eggs, butter, and sugar. I have never been able to duplicate it, until I made your vegan version. I was amazed. I even substituted 1/2 cup confectioners Erythritol for all the sugar and no one could tell the difference. My husband loves your recipes. I can’t thank you enough. You are a stupendous cook and a beautiful person, Jenny.
    P.S. My husband got the last piece.

  173. Christine

    In the oven now!!! I never buy milk, so I did for the frosting…LOL. I also never buy lemons, so I did for this cake. I also went rogue and used 3/4 cup of sugar in the batter and put six drops of lemon juice in my frosting (from my one half of the lemon I squeezed) which tastes phenomenal (can’t taste the lemon…my little secret). Signed, Living DANGEROUSLY in Georgia 🙂

    • Christine

      Follow up: Cake came out perfectly. I really think there is so much to be gained by aerating the flour. I took Home Economics in 7th grade and was never taught that important skill. For years, I had been incorrectly measuring flour – clueless as to the negative effects of doing so. I can now move forward successfully in life confident in my newly acquired skill of measuring flour correctly. Thank you, Jenny!

  174. Orange

    I just made your easy eggless chocolate cake for the 2nd time this morning. This time I used a different coco since I have 4 different types. I read a comment once that the cake taste even better the next day an it’s funny because that’s how I felt when I made the 1st one 3 weeks ago. Round number two has cooled and I will add the frosting shortly. Oh and for the frosting instead of using butter I actually used Miyoko’s vegan butter which worked out just fine. Thanks Jenny

  175. Suee33

    Just made this this afternoon,glad that I did ! This chocolate cake was fast, easy and delicious and looked perfect. Just dusted it with powdered sugar and we had dessert.
    Yesterday i made two loaves of you tasty fast bread.I proofed it in the microwave with a mug of hot water as one person suggestd, worked great, I added 1T sugar and 1T oil and some pumpkin seeds, it was quite good. Thank you

  176. Becca

    Hi, I have a couple questions. I’m not a fan of things that are too sweet so can I cut down on the sugar and the oil just a tad? Also can I make these in a muffin tin?

  177. Marion

    Easy – Breezy – Delicious!!!

  178. Pat Dona

    I wanted to make this cake but don’t have lemon juice or the vinegar! Will this still work? Making your pizza Friday and the cinnamon rolls for Sunday. Love your channel!

    • Shirley

      When you use baking soda as the leavening agent you really need to use either the lemon juice or vinegar along with it. I have never tried to do it any other way but I’m fairly sure it would definitely have an affect on your final product.

  179. Joanne

    Turned out great! I’ll be looking for more Jenny Can Cook recipes.

  180. Jenerator

    Made this twice recently and came out great both times. I am a chocolate fiend and this cake makes me so so happy. Quick, easy and fool proof.

  181. E Schmitz

    I made this cake. So simple, quick and delish!! I will be making this again. Keep all the great recipes coming.

  182. Diane Bolton

    It’s still in the oven, been 30 minutes but toothpick came out with battery still on it.. I think my problem is the hight of the grill?? ? maybe too low please help

    • Nicole

      35 to 38 minutes on 2nd to upper level..mine rose quite a bit

      • MiMi

        Would you know the calories per serving?
        Beautiful cake, mine rose beautifully. House smells wonderful HAPPY EASTER

    • Julie

      I’m sure it will be wonderful. Happy Easter!

  183. Nicole

    I just made this cake. The texture is a little strange and it lacks flavor, due to no butter being used. I’m not a vegan, so maybe this is a good cake but just not for non-vegans.

    • Jen

      I just made this cake too and I found the texture strange also. I’m not sure why.

  184. Jen McCluskey

    We have made this cake 3 times since being in quarantine. I am not a great baker and this cake comes out perfect every time. My daughter has a severe egg allergy and can almost never have cake so she is loving it! Thank you so much! ❤️

  185. Jade Dragon

    Made this with regular Fry’s Cocoa and it was fantastic….wanted to try with Dutch chocolate and found Camino dark at my grocery store. Followed the same instructions as first time except the lemons I just bought were called “pink lemons”….I thought they would be ok to use BUT..my batter was really heavy and hard to mix SO i added 1 tbsp of white vinegar plus more water till the batter looked like your video. In the oven now and smells great !!! I think the pink lemon juice was the problem and will report back when it’s out of the oven…a fantastic recipe and I’ll try again tomorrow with real lemon juice and report back. Happy Easter To All and Stay Safe 🙂

  186. Sandra

    I have made this cake three weeks in a row. Best chocolate cake!!! Very moist. I have never had a homemade chocolate cake that I liked until this one. My entire family loves it!

    • Brenda Girard

      Sandra I have made this cake three times also my husband and I love it too easy quick and so good not too much butter in the frosting cuz I can’t have a lot it’s a beautiful cake I don’t even know if anyone knows how much her take is love I hope she’s doing good I pray she didn’t get the Coronavirus okay nice chatting with you God bless.

  187. Kristine

    I made this our first week in quarantine. I was looking for something quick and this popped up in my search. I’m excited to be following you on YouTube now and saw some great recipes. Anyway, I had all the ingredients except for a better grade of cocoa, and it was still yummy. Quick easy and super moist! I’m back again for more lol ?

  188. Lindegard

    I made the easy chocolate cake with glaze today: perfect! It looked beautiful, was cooked evenly through in my no-frills electric oven, and was easy to slice. I ate two pieces, saved two, and froze the rest. I have photos, but don’t see anywhere to post them. Last week I made the easy (do you see a theme emerging here?) no knead bread, and posted a positive comment. I look forward to making that regularly in the future. You are doing a great job, Jenny!

    • Jenny Can Cook

      You can always send photos using this email link: YourPhotos@JennyCanCook.com

      • Jean

        Jenny – I also love your recipes! Started watching your YT shows months ago. I love your style – clothes, kitchen, spunkiness and instructions. Thank you!!

  189. Mona

    I baked the simple no egg no butter chocolate cake . I’m such a bad baker .
    But this cake turned out so moist and so good. Loved it only the top cracked a bit , but it’s turned out and tasted delicious . Half has already disappeared.

  190. Marlene

    We made it with brown sugar, I also added some instant coffee. Baked it in 6″ glass baking dish, higher sides than a regular cake pan. It took longer, I was really worried about dry sides, but I worried for nothing. We cut into way too soon, it was good while still warm, but after it cooled completely, oh my gosh. It was the bomb! So moist and and delicious. Unbelievable.

  191. Scarlett

    I loved your easy chocolate cake! I don’t eat animal products, so I substituted coconut oil for butter in the frosting. It was amazing. Thank you ☺️

  192. Cyndi

    Hi Jenny. Can I substitute half of the oil with butter for a richer flavor?

  193. B Slusher

    The only thing I did different was using 1 T lemon juice from bottle. I baked for 33 minutes instead if 30, but center was still too moist. Visually I can tell that the outer 2 inch area around the cake is more done. Center sank a little. Tastes OK, but….

    Any ideas to correct and get more evenly done?

  194. Barbara

    I just love all your recipes. Excellent chocolate cake and icing. So easy.

  195. Diana

    Does it make a difference what type of salt is used (kosher or table) in the “quick & easy” chocolate. I made it today using kosher and it turned out extremely salt. Without the saltiness it would have been perfect. Is salt necessary in the recipe? FYI – I used exact measurements. I would like to make the cake again but can’t take the saltiness.

    • Jenny Can Cook

      Recipes generally use table salt unless they specify kosher. I suggest you try 1/4 teaspoon of table salt next time.

  196. Virginia Letrero Licardo

    You’re an angel sent, Jenny; I’ve been a YouTuber for fantastic recipes, and I’ve never found yet as easy and as in processing time and ingredients but also more practical and economical as well. I’ll try your heritage chocolate cake recipe along with the frosting (looks yummy!) as soon as I shall be able to go out to buy my ingredients. Right now am in isolation due to this convid-19 pandemic virus.

    BTW, I tried your cabbage rolls recipe and it’s superbly delicious!


  197. Christine

    On the chocolate cake. Is there a way to cut down the the sugar. And have it still taste good. I can understand if it was a two layer cake. But it is only one layer cake. And that is a lot of sugar for one layer cake. Thanks Christine

    • Lindegard

      I was thinking the same, Christine. Two cups (including the glaze or frosting) is a lot for eight servings. Great tasting and looking cake, though!

  198. TONI

    I love in high altitude. What is the adjustment for that please. More flour?

  199. Elle

    Forgot to tell you I used gluten free flour and grapeseed oil and cut out a circle of parchment paper and placed it in the greased pan and also lightly greased the parchment paper as well. I also used confectioners sugar on top of cake. Of course, I also used a thin wired sieve for confectioners sugar Beautiful!

  200. mandi

    Just checking…baking soda NOT baking powder??

  201. Janet

    This is the same cake that my mom used to make when I was little. Lots of kids but not a lot of money meant she had to economize. This cake always felt like a decadent treat and seemed all the better for what’s not in it, i.e. heavy butter and eggs.. Thanks for a great recipe and a trip down memory lane.
    Oh, and this is the second recipe of yours that I’ve tried. The bread was delicious, too.

  202. Alexandra

    This is legit the best recipe ever. I seriously make this cake (including the icing) every other week. Never get sick of it and it’s so quick and easy to make. And btw I never leave reviews, this deserves it.

  203. Bella

    I made this today but into 12 cupcakes instead…baked for 15 minutes. Frosted when cooled…perfect?So quick and delicious ?

  204. Blanca

    No eggs! No butter! No milk! My gosh!! The perfect cake to make while in quarantine, rationing food and still be able to enjoy an amazing piece of chocolate cake during this difficult time. Thank you Jenny. Your amazing recipes are providing us with special treats.

    • Blanca

      It’s me again! I need to add. I am disabled and yet, this cake is so, so easy to make. Once again, thank you❤

  205. Jan F.

    Hi Jenny, just stumbled over your site and I love it. Made the cake today and it came out perfect. Used your tip using parchment paper so thanks for that. Cake slipped out of the pan so easily. Hubs said he wished I had frosted it ( i just sprinkled icing sugar) so I am back so I can print off the frosting recipe.

  206. Ginny Williams

    Thank you, your amazing.
    My question I want to make your bread, but I don’t have a heavy pot to bake it in, what else could I do? Any suggestions at all might be helpful???? First time I have written.

  207. Ginny Williams

    Thank you, your amazing.
    My question I want to make your bread, but I don’t have a heavy pot to bake it in, what else could I do? Any suggestions at all might be helpful????

    • MP

      Here’s the link to Jenny’s bread recipe that uses a baking sheet, not a Dutch oven.


    • Jenny Can Cook

      Please see the FAQs for several options.

      • Linda S.

        I love this recipe. Huge hit in our house. Made it again today, but something is broken in our oven, so resorted to trying in the microwave. Happy surprise, they turned out really good. I used 10 oz. clear custard cups and filled each one with 1/2 cup. Microwaved on high for one minute, uncovered. The mini cakes expanded to fill the cups. So glad that I tried it in the microwave.

  208. Jshirey1958

    I made the cake this week and it was excellent! Moist and delicious!

  209. Susan Milne

    I used orange essence in the frosting and next time will add to the cake mix as well. Keen to try mint essence also. This cake was wonderful and wonderfully quick to make. Thanks Jenny!

  210. Tonya

    Can you use self rising flour in this recipe?

  211. Jillian Black

    so yummy – during corona virus we desperately needed a treat but running low on eggs, butter, etc. I was able to make this cake literally with what we had in the pantry (leftover from Christmas rum balls) — I used slightly less sugar and gf flour blend (Pamela’s pancake mix), batter was a little wet, recommend next time cutting water back to 3/4 with gf mix, it doesn’t absorb the same. Then I didn’t have enough 10x sugar to make the frosting, so I made a glaze with what was left (1/4 cup) vanilla, butter and a splash of rum when I turned off the heat. Served the cake with a bit of whipped cream – YUM. Thanks Jenny! stay safe everyone!

  212. Bill G

    Thank you from the bottom of my stomach!

    As mentioned in frosting post, I had erred on amount of milk and inadvertently doubled amount so it had almost an icing consistency but still taste great! Very moist cake too. I was a little hesitant at first when I had poured the batter since it looked a lil runny compared to other boxed cake batters I was used too but when taken out of oven it looked marvelous. I also used sunflower oil instead of olive oil since out of all the oils I’ve used in the past you do not detect any oil flavored aftertaste. Someone here was concerned about fat content and since most oils are 14 grams per tablespoon x 6 used in recipe that’s 84 grams for whole cake and when divided by 8 slices that’s only 10.5 grams fat per slice or about 94.5 calories from the fat portion alone.

  213. Ginger

    Oops sorry, there is milk in frosting

  214. Bea

    Just finished making and frosting this cake. Had to have the first piece before giving it to my neighbors. It is delicious!! I’m happy to share this yummy cake.

  215. Roberta

    I will be sure to do this soon. I did not receive a cake last year and will make this simple and easy cake. April 1 is my birthday and I will be smiling from ear-to ear. I cannot use milk but what about coconut cream instead? Also will use vegan butter.
    Thank you for caring I am vegan so appreciate you.
    Much Aloha,
    Roberta Crighton

    • Ginger

      There is no milk in this recipe.

    • Bill G.

      Vegan options for milk: soy, almond, rice or coconut “milks” now known as beverages

      Vegan options for butter: earth balance or smart balance

      • Jen

        We make “vegan” icing using almond milk and smart balance due to my daughter’s food allergies!
        Thanks for this recipe, i’m so excited to have found a new recipe that will accommodate my daughter’s allergies (dairy and eggs) that uses common ingredients!

    • Susan Milne

      I used oat mil so cake is vegan. (used Becel not butter for frosting)

  216. Lindsay

    Made this cake with my four year old today, along with the 2 minute chocolate frosting. WOW is all I can say! We both are so pleased with how it turned out. Could not have been simpler!

  217. Nadia

    Love how easy this recipe looks. Could we use gluten free flour like Bob’s 1:1 baking flour.

    • Alice

      Nadia, I made it with Bon’s 1 to 1 and it turned out great. I did add 1 TBS of ground flaxseeds to ensure it holds together and it turned out great!

  218. Nana

    The BEST chocolate cake EVER! So easy to make and very moist. Everyone loved it. Now all want the recipe – thanks Jenny!

  219. Susan

    The cake was ok. I don’t know what went wrong, but it was super moist. Most people liked it, but a few people didn’t. I followed the recipe exactly, though. Please advise. Thanks

  220. Gwen

    Jenny, I have watched several of your videos and I have to ask – do you have any ‘fat-free’ dishes? my Dr says no oil, eggs (substitute ok),milk,butter,cheese,advocados etc i can have powdered cocao but not chocolate. This cake looks amazing, but am hesitant to try due to the amount of fat in the oil (about 11 to 18 grams per TBL). so I was wondering if i could use the egg substitute instead?

    • Jenny Can Cook

      I don’t cook fat free because our bodies need healthy fats like olive oil, avocado, nuts, etc. I don’t know your situation but I can’t imagine why a doctor would have you eliminate all fat because healthy fats are universally known to be beneficial, particulary for the heart. Please write back with more details. Thank you.

      • Sandi

        If a person eats a variety of fruits and vegetable and beans, you will get all the essential fats your body needs, without even adding milk,eggs, dairy or flesh.
        This is scientifically based on facts. See nutrition facts.org

  221. Crystal

    Made this yesterday. So good it doesn’t even need frosting! Don’t get me wrong, mine’s got frosting!!! Thanks Jenny!

  222. Judy

    It is an amazingly delicious tasting cake – and so easy to make. One question. On the video you said you use extra virgin olive oil but in the recipe I printed out it read “I use avocado oil” To be safe I used the vegetable oil but is it olive or avocado?

    • Jenny Can Cook

      I’ve switched to avocado oil for all my baking but you can use any vegetable oil as long as it’s flavorless. You just need oil. I hope it turned out.

  223. Mona

    I tried this recipe yesterday and it was delicious. It was easy as you say and just the right size for a family of 2. I will be making this again for sure, especially when my grandson comes for his visits. He loves chocolate cake and I have to make it from scratch as he has allergies to dyes that are usually in box mixes. Thank you so much. We love it!

  224. Lynda Brown

    I did not think you could make a scratch cake with this recipe. BOY was I wrong. It was so easy and so good. Grandkids love it so it is my ‘go to’ cake from now on. Will check your website for more of the same.

  225. Lee

    Excellent cake , fast, easy & Yummy. Thank you.

  226. Mil

    What more can be said but wow. So fast and easy and above all the taste is so yummy in the tummy. Thanks for sharing.

  227. Christine

    This is delicious! Thank you for sharing!

  228. Candie

    The recipe calls for baking soda and I’m thinking you might have used baking powder.
    Baking soda (Arm & Hammer brand) and lemon juice (or white vinegar) mixed together creates a foam filled with bubbles, this makes the cake rise.
    Baking powder is a mix of baking soda and flour. The soda content is a lot lower and won’t have enough reaction with the lemon juice or vinegar to produce a lift in the cake.

  229. Karen Marie

    I’ve been baking for 35 years. This was the best cake ever! Perfect texture, flavor and was so easy! Thanks Jenny 🙂

  230. Lori

    I made your Quick and Easy Chocolate Cake and Two Minute Chocolate icing for my son’s birthday. It was delicious and I love that it is a smaller cake.
    Thanks for the recipe!

  231. Anna P.

    Jenny this cake was FABULOUS !! Made (and shared!) it about four times in 2.5 weeks !! Tried your other recipes as well; all turned out great!

  232. Johanne Louise

    Hi Jenny
    Fantastic reminds me of the Easy Bake Oven Cakes I made when I was a younger we call it crazy cake of easy bake oven when we added vinegar thankyou for all yr recipes I follow yr recipes yr a Great baker
    Johanne Louise ?? Laval Canada ???✔

  233. Anna P., Plainfield, IL

    Absolutely amazing cake! Made it 3 or 4 times (I lost count LOL!) in the past two weeks! Thanks Jenny!

  234. jackiv

    Please tell me what I did wrong. Flat a s pancake and did not rise…
    It is about 1/2 inch tall.

    • Jenny Can Cook

      Send an exact list of the ingredients you used and the size of the pan and I will try to help. Also, how long did you preheat your oven?

  235. Margaret Johnson

    I made this cake! SO so so super easy to make and so delicious! It’s great if you want to bake something for a get-together but you don’t have a lot of time. I easily baked this up in under 10 minutes to prepare. While it baked, I made the icing but I doubled the icing for a little thicker icing. It’s moist, soft, and delicious!

  236. Jean Genie

    Jenny, you’re recipe was heaven sent! I had such a craving for chocolate cake, marooned at home without a way to the store, no eggs, just started a diet. Saw your cake recipe and knew I had to try it and it turned out great! It was a pleasure to watch you, as always. So happy you’re showing us how it’s done, with style!

  237. lily

    Hello Jenny,
    During the Christmas holidays, I have done this three times and I had my last piece today which I frozen the leftover at Christmas. I had a nice cup of espresso coffee with my last piece. It was as if I just made it today. So good… For Easter, I have a list that I cannot wait to try like the Lemon Meringue Pie , Strawberry cake, and Dark chocolate Fudge brownies. I am sure I will make many happy during Easter. We are a big family. I will let you know how it all came out. Thanks for your simple recipes. So helpful !!

  238. Cheryl

    Can you break down nutrients in this recipe.. I am diabetic and trying KETO. Thank you!

  239. Chey

    Hi, Jenny! I have had this recipe saved for a while without an opportunity to need a small-quick cake. Finally, in a panic, made this recipe for my hubby’s birthday cake and topped with rich ganache. It was PERFECT! Followed the recipe exactly with the exception of the pan-size – I used an 8″ spring form pan. Also, I didn’t I “gently” stirred the mixture when wet met dry ingredients – was in a rush and mixed with a wisk quickly but not hard & probably left a few lumps 🙂 . It’s just the 2 of us at home these days and it was the perfect size for us. It came out light and cooked perfectly – maybe for 25ms, I don’t remember, but I always check cakes 5 minutes before the stated time and didn’t have to cook longer after the first toothpick check. Thank you for an easy, quick and delicious cake. I love your You Tube channel and recipes!

  240. Roberta

    I live Weight Watcher blue plan. I saw your recipe and switched the butter to I can’t believe iet’s not butter spray, and used unsweetened applesauce.
    It came up only3 points a serving at 8 servings! It’s delicious!Thank you SO much. Chocolate cake is my favorite!!

    • Mary Ann

      How much applesauce did you use? Was it in place of the oil?

  241. Sue L

    I made this cake tonight after seeing your video on YouTube. It was Soooo good. The only thing I did different was use coconut oil in place of the olive oil. It’s the only oil I use …and I forgot to add the vanilla. I was worried the taste wouldn’t be as good but it still rated a 10. I’ll definitely make this again anytime I need a chocolate cake made. Both my young grandkids loved it too and the youngest is not a cake eater. So it had to be amazing for him to eat lol.

  242. john t

    Hi Jenny, Tried this recipe for the first time today, it came out fantastic! Also I only used a half cup of sugar and it was still perfect!!!

  243. Beth Dalton

    Jenny– Thank you for having so many simple recipes. I’ve shared some with some friends that recently had a diagnosis of alpha gal and they are now very, very allergic to dairy and mammal meat and by products— Your recipes are a perfect hit. Thank you so much– I’m thrilled to share this one with them especially. <3 Thank you for making them available to all of us.

  244. Joy

    This cake tastes so good. I can’t believe how moist it is esp without using any eggs or butter. I will be making this again and the frosting is wonderful. I have to splurge for the vanilla that Jenny referenced in her Youtube video.

    I’ll definitely try some of her other recipe.

  245. Grannyrsh

    I made this recipe and the frosting recipe last night for the first time. It turned out delicious and moist. Not too sweet. Wonderful super easy recipe. Perfect size for a small family and love that it doesn’t have eggs as my daughter just found out she’s allergic. Thanks Jenny! I noticed you’ve not done a you tube video in quite a while. Miss having those new videos.

  246. Joy

    I made this chocolate cake and OMG…the cake is super moist and absolutely delicious! I’m new to baking, the recipe was easy to follow for a beginner! I love Jenny’s recipes because they are healthier options and taste light… not overly sweet or too rich!

  247. Kendra

    Funny to think how many times I reached for a box mix, when homemade is so simple. I appreciate that I know exactly what I am eating and how it can be easy, quick, delicious AND vegan.

    There are some gross ingredients hidden in the box mixes.

    I love your videos……and my husband loves my cooking when I make your recipes. Shhhhh, our secret! Thanks for the help!!

  248. Laura Kruk

    Any chance of making this cake into cupcakes? I’m planning on making cupcakes for my Christmas party tonight but DO NOT have eggs! Can this be done? Please let me know ASAP!

  249. kerry farao

    Hi Jenny,
    Has anyone substituted the oil with applesauce to make it lower fat?

  250. Ginger

    just curious what your adversity is to BUTTER, eggs and whole milk?

    • Tena

      Fat ?

    • Chris

      I have the exact same question. I think eggs add nutritional value.

    • Karen

      My granddaughter is allergic to eggs, so this was a great cake to make for her 2nd birthday, she loved it and so did everyone else.

  251. indra Zavala

    I Jenny, this looks amazing.
    I have 2 questions.
    How can I make the frosting without a mixer? I don’t own one.
    And, can I use a glass mold instead?

    • Barbara

      The video shows that she is just mixing the frosting with a spatula. She also mentions. as she is mixing, that no mixer is required.

      • Jenny Can Cook

        I mix the batter with a spatula but the frosting with an electric mixer. I’m not sure you can make this frosting recipe by hand.

        • websandy

          You can mix a frosting by hand, but it takes a bit of elbow grease. The key to not having a few small lumps when you mix it by hand, is to have less liquid when you first start mixing it. Then the frosting is firmer so that when you mix with a spoon, you can also push the back of the spoon down into the frosting and then drag it toward you, to smooth the lumps out. When you’ve smoothed them out, you can then start adding liquid to make it softer and fluffier.

          Jenny, you’re the kitchen queen – love your videos! :- )

    • Mari Anne

      Just use a wire whisk.

    • Kathleen

      I have made this frosting using a smaller stiffer whisk (a balloon whisk is too flexible). Make sure the butter has softened to (warm) room temp. You will burn some calories making it, but it works fine.

  252. Jo Zimny

    I made this yesterday and I used Spelt flour. I used coconut palm sugar in it and a combination of maple and vanilla essence. I love maple flavor. I also made my icing and added some caramel syrup to it that I had previously made. It was so yummy, thanks for this easy recipe.

  253. Beverly

    Thanks, for the wonderful chocolate cake! I used white vinegar and doubled the cake and frosting. Very nice results. Thanks again.

    • Cathy

      How did you double recipe? Do you double baking soda and everything? Ty

      • Shirley

        To double the recipe, I would double all of the ingredients, including the baking soda.?

  254. Alicia

    This cake is so easy and quick to make that I was a bit skeptical about the end result. But it was delicious! I used Hershey’s cocoa and apple cider vinegar which works just fine, and about a half cup of leftover black coffee for part of the liquid. I baked it the full 30 minutes, but tested the crumb at 25. It rose nicely with a bit of a mound. I used a parchment round inside the cake pan so that it would invert easily and frosted with a buttercream icing. The cake was moist with a rich chocolate flavor. and I think was even better the next day. A perfect cake for two or three people. Terrific recipe that will be my go to from now on. Thanks so much Jenny.

  255. Evelyn Soto

    Jenny your chocolate cake is to die for. Looks so delicious. Yet, I have notice you didn’t add sugar. Why? I can see the powder sugar for the toppings is already sugar. I am all for your cake no matter what. Since I love chocolate and have a sweet tooth.
    Thank you. Please keep giving your wonderful more of your ideas. God bless.

    • Colette

      Hello, Evelyn,
      The recipe shows 1 cup of sugar.

    • Grannyrsh

      Check your recipe again. It does have a cup of sugar in the cake.

  256. Louise

    My favorite cake recipe! Am making it again today for the birthday boy (hubby).

  257. Kathy

    Thank you Jenny for this absolutely yummy cake recipe and your very helpful video! I have made this easy moist cake several times, but the other night I was out of vanilla extract so substituted using almond extract for both the cake and the frosting. My family loved the results! Extra yummy now!

    • Grannyrsh

      Glad you posted this comment as I was wondering how almond extract would be in it. Thanks!

  258. Noobish Baker

    I’m not that great at baking or cooking or anything like that really but I know how to follow a recipe and get a more or less average result. Next time I ever need (or want) to make a cake, I will use this recipe! It has average ingredients, I don’t have to do any extra preparation, and it’s as good as any other recipe I can find. I sent it to myself via text so I can remember it. Thanks for posting this!

  259. Kay

    Thank you for this cake. I am now vegan. I will omit the real butter and use vegan butter and a plant milk for the frosting. I’ll let you know how it turns out.

  260. cookncolor

    I made this and the 2-Minute chocolate frosting recipe can can attest that both recipes are AWESOME. Thank you Jenny!

  261. Therese

    One of the commenters suggested adding a tap of instant coffee!
    I love getting a Double Chocolate Cake donut from Dunkin Donuts and I can smell the Instant coffee or maybe espresso and it puts me in a dream world! LOL!

  262. Therese

    OM! I am from a long line of cooks who specialize in desserts ( my MIL called me the desert maker!)
    Made this recipe but went w/ self rising flour and omitted salt and baking soda ( I done that successfully before) and cake is awesome !!
    Thxs Jenny! Realized I didn’t have any powedered sugar but will be taking care of that tomorrow!
    My ears perked up when I heard instant coffee! Baking with chocolate and instant coffee is a marriage made in Heaven! ( I drink instant coffee ( Bustelo) q AM! That is one of the best times of my day!!!
    Love to All!!!

  263. Trish S

    Made this chocolate cake several times now & it’s consistently good.
    It’s my go-to dessert when I need something for my family, am tired & don’t want to fuss.
    Thanks Jenny for all of your healthy tasty recipes that even I can make:)

  264. Ursula

    I just made this and it’s a wonderful cake. My grandson has an egg allergy, so I’m eager to find egg free recipes. This one is a keeper!

  265. Marie

    This was so easy and so good! It felt heavy when I took it out of the oven but it wasn’t too dense when I bit into it. It had tons of flavor and was fluffy! I used some leftover buttercream that I had put in the freezer for the frosting. I will definitely make this cake again! I love that it’s only 1 layer. Very yummy cake!!!!

  266. Robert


    Re chocolate cake.

    Absolutely fabulous. Great video. Thanks for sharing.


  267. Vc

    This was the easiest and most tasty chocolate cake I’ve ever baked. Thank you so much for sharing your recipes with us.

  268. Marilyn

    This cake is written word for word like the King Arther no egg cake, I have the original one as it was cut from the flour bag, way back when.
    Shortly after I was married over married 64 years ago. It needs to be given credit where credit is due. It is a lovely vegan cake.

    • Jenny Can Cook

      Someone named Regan has already suggested (below – 4/19/18) that I am using her recipe. This cake has a very long history, having been around since 1918 with several names like depression cake and wacky cake. There are only so many ways to make it so chances are some recipes will be identical. I assure you I did not copy anyone’s recipe and only wanted to share this easy cake, made my own way. Btw, the King Arthur version online is not that same as mine and it did not originate with them either.

      • MJ

        a little searching online and I found it … Frontier Settlers as they moved West, in the 1800’s, use to make no butter/egg cake over an open fire..they couldn’t afford the butter or eggs nor did they take chickens as they traveled … so Reagan make want to rethink her accusations…this recipe is all over the web

      • Tena

        You tell her Jenny !
        Of all the nerve accusing you of using somebody else’s recipe.
        If I were to guess I’d say King Arthur stole the recipe from Jenny Jones.

    • Clifton Small

      How dare someone accuse you of copying this recipe from another source!!

      In the good old days when eggs weren’t too plentiful people made cakes without them.
      You managed to cook and bake with what you had or could get back then.

      Thanks, Jenny for the wonderful recipe.

  269. Marsha Arakawa

    My grandma made this but used vinegar we also made 3 little wells and poured the ingredients in. The vinegar and baking soda fuzzed up lol. She called this one of her “war” cakes. Have you made a mayonnaise cake? We used Miracle Whip. I’ll try it with lemon to see if there’s a difference. Thank you!

  270. Linda Malyan Rickard

    Hi Jenny: Just came across your website and I must say I am so excited! Do you actually have a cookbook in hardcopy for sale? Just curious. I have
    Seven grown children and 25 grandchildren, and would love to give them a book for Christmas. Take care and have a blessed day!

    • Jenny Can Cook

      My old cookbook is out of print and is also out-dated. I am a much better cook today. Almost all of the recipes from the book are here on this website and I have improved and simplified them for the way I make them myself today.

      • Katherine

        Jenny, I love all your recipes and wish you would incorporate them into a cookbook in print…….would buy it in a heart beat!! Thanks for all your hard work!!

  271. Jeanne

    It’s delicious! I followed your recipe to a T!
    My daughter wants to improve her cooking skills and is watching your videos!
    Thank you so much!

  272. CD

    I cam across this recipe on YouTube. I was pleasantly surprised at the results.

  273. Brownnie

    Made it and nailed it on mothers day 2019.
    I was super skeptical, and was pleasantly surprised. It had the perfect smount of sweetness too. I added a tsp of expresso powder used cacao powder,.grapeseed oil and substituted spelt flour because my body responds better to it.
    People dont forget to sift all the dry ingredients.
    I make single serving cake loaves which produced 8 little beautiful cakes. They rose nicely too.
    I left off the icing as im normally not a.big fan.
    Day 1 30 mins later it was good but i found it to be a little drier than i am accustomed. I smeared s little coconut manna and was delighted.
    Day 2 i discovered the cake was a little more moist and tasted even better. I smeared a little homemade hazelnut butter
    Day 3 on this day, the cake was perfect. The cake was even more moist and tasted even better. Again, i smeared hazelnut butter on it.
    Thanks again!

  274. Diane

    DELICIOUS Cake. This is the best, easiest chocolate cake I’ve ever made and it tastes devine. Thank you for sharing your recipes.

  275. Joe

    This recipe is awesome. Just made this yesterday and it turned out great! It’s just as good or even better the next day too! It’s almost unfair how simple this is. You can have a delicious home-made cake in under 1 hour, and with minimal ingredients. Very impressed.

  276. Lynn

    It doesn’t get any easier than this, and two days later it’s still as moist as day 1. Will make this for my Grandson’s Birthday as he’s allergic to eggs. And for the “grown-ups”, add a teaspoon of rum to your portion for added “kick”! I appreciate the simplicity and clarity of Jenny’s recipes.

  277. Dee

    I’m sure the chocolate cake is good do you have the nutritional valu

    • Lola

      Yeah No Chemicals added. Lol

    • Bobbie

      Hi, I think if you search online for nutritional calculators you will find what you want. I found one once, myfitness pal maybe that allows you to link the recipe for quick conversion.

  278. Terry

    Still making this cake once a week, still love it for simplicity and taste, I stapled the icing directions to cake recipe so I have it ready to make when cake Is cooled, I made this last last week using Bobs gluten free flour, kept everything the same, for a grandson who has developed a gluten sensetivity, made in a foil square 8×8 pan,:so he could take it home, he liked it very much,, will make it for Easter Dinner dessert for him, Love all your recipes,just made blueberry loaf,,delicious,even using frozen berries defrosted,,blotted dry and floured,

  279. Ghada

    Thank you so much, you are best cooker teacher…?????

  280. Terry

    I make this cake once a week, use Trader Joe’s unsweetened cocoa powder, works well, drostes is very costly where I shop,,use 8” round pan, even dark in color, for those worried about using a smaller pan, made chocolate icing sprinkle w unsweetened coconut, leave in pan, serve from that, gas oven 25 minute, greased pan well, no need to line it with parchment, great for 2 of us, have added a bit of express powder at times, I was in a hurry, once, forgot to sift dry ingredients, made a big difference, will never do that again, love this recipe, also love blueberry lemon muffins, also lemon squares, wish you had a recipe for scones, love them, but failed at making recipes I have found on other sites, thank you for explaining your recipes so well, I have passed your site to many friends who did not know of it, found it just by chance myself, bought donut pan, will be trying that next?

  281. Lori

    Jenny I cannot thank you enough for this great recipe. My children and I follow Dr. Sebi’s alkaline diet. Although there were a couple of ingredients which are not on the food list I did replace a number of things…spelt flour 1-1, maple syrup 3/4 cup, lime instead of lemon and grape seed oil 1-1. The cake turned out perfect and I am not at all an experienced baker. I cooked it for 40mins at 350

  282. rani

    Hi jenny you are so cute and your recipes are easy and tasty,i made chocolate cake came out really tasty thank you so much for sharing wonderful recipes:)

  283. Alexandra

    this cake turned out to be absolutely delicious. i thought it was even yummier today than last night, when i first made it. it’s very moist and just ? yummy

  284. Alexandra

    Jenny, you are such a lovely lady.
    i’m 42 years old now and i remember seeing you years ago, when you had your talk show. i recently came across your cooking site and recognized your picture and realized you were the same lady and since then, i’ve read a lot about you and all that you’ve done ..and continue to do.
    you are just absolutely a beautiful lady, inside and out, it seems…such a wonderful human being. may you continue to be blessed in all of your endeavors. and i’m sorry for your loss on losing your sister, so suddenly.
    i love your cooking site, i think it’s wonderful, i’m getting ready to make the chocolate cake.
    thank you for all that you do and sharing your yummy recipes.

  285. Michelle Bustos

    Hello Jenny
    I used this recipe and made chocolate chip waffles
    And it was amazing. Crunchy on the outside and soft on the inside.
    Depending on your preference.

    • Pauline

      I love the easy choclate cake macaroni and cheese stew thank you for these recipes I really love them

  286. Sonja

    This recipe will not “print” so I wrote it out by hand.

    • Jenny Can Cook

      Please see the FAQs for any printing problems.

  287. Momy4kids

    No oil and no sugar, it came out awesome, so moist, everybody loved it. This is my kind of cake from now on. I would like to see if it could be done white cake, any suggestions.

  288. Ginny Scott

    When I was growing up I had a wonderful lady in my life that taught me how to bake . I’m so thankful for her! She has long gone but I know one thing she taught me was to drop the pan on the counter to get the air bubbles to rise so there wouldn’t be any voids. Have you found air bubbles in your cakes?

  289. Martha

    I baked your chocolate cake and enjoyed it.i love to bake however, the cake fell in the center and was very moist. How can I avoid it? I baked it for another 10 min. I would appreciate your advice

  290. Anne

    … I forgot to mention I also replaced the Canola oil with unrefined coconut oil. Cake was deeelicious.

  291. Anne

    I tried out this recipe because it seemed so good and was simple. I added 1 tsp of espresso powder to the cake’s dry ingredients. I made the frosting, also. It came out fantastic tasting and moist. So chocolatey! The frosting was delicious. I wasn’t holding out much hope as sometimes on- line recipes don’t come out like I expect. I’ve since printed Jenny’s cinnamon roll recipe and the platski (?) Polish filled baked donuts recipe to try. Thanks Jenny!

  292. Connie

    Oh my, this a delicious chocolate cake! It’s not to sweet and we love that. My husband ate most of and has asked for another one!! Thank you for sharing your recipes with all of us!!

  293. Belle

    This is the second time this month I bake this cake…ITS THAT GOOD!!

  294. Charlotte

    Hi Jenny

    Made this today for my husbands birthday. Just the 2 of us it was perfect. Cake was moist just way good. Jenny thanks for sharing with all of us. Think my hubby has a crush on you and you both have something in common your the same age

  295. Judy Spaun

    I used to watch your show years ago and really enjoyed it. I recently found your cookin videos on you tube, and am blown away at your recipes they are all winners. Thank you for how you make them so easy and fun.
    Judy Spaun

  296. Ad recipe to vegetarian sections


    All I can say is I searched and searched and experimented with a plethora of “vegan chocolate cake recipes” and……….

    Jenny’s one bowl vegetarian chocolate cake is so……. adaptable!
    I was able to incorporate a few ad-ons:

    *dash of ginger powder and *cinnamon,
    *fresh ground hazelnut,*clove, and *flax seed.

    Then I couldn’t resist I stirred in six fresh ground almonds to the 1-cup of milk.

    Oh my it smells so……… good in my home right now!
    I just took your cake out of the oven.

    I am going to let it cool a bit
    then put a dollop of plain yogurt on on top of
    my slice of PERFECTION!

    Complements to Jenny!

    A thousand salutations, Bess

    • Ad recipe to vegetarian sections

      Opps! Added 6-raw ground almonds to 1-cup of water

  297. Linda

    I made the chocolate cake today and it’s perfect,,I did not put cocoa in the icing I left it vanilla and 1 cup of confectioners sugar was just the right amount, the icing is sweet but not overpowering because it is not too thick on the cake. I left mine in the pan, I also put sprinkles on it.

  298. Wendy

    Hi if I substituted milk will it have a better taste? Just wondering since most cakes call for milk

  299. Belle

    This was perfect for a quick after dinner dessert. My husband will never know I forgot Valentine’s Day ?

  300. CMWASC

    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.

  301. Katherine

    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.

  302. John

    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.

    • Jenny Can Cook

      Wow! Would you like me to forward the marriage proposals? ❤️

  303. Kim McCool

    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!

  304. Laurna Calabrese-Coluni

    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.

  305. Janice

    This is easy and delicious.

  306. teresa

    mine didn’t rise in the middle. still tastes awesome, but just wondered what might cause this. i followed directions and used vinegar

  307. jabeve

    If the recipe was doubled, do you think it could be made in a bundt pan, increasing the baking time? Thanks for sharing

  308. Mary

    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.

  309. Kristina

    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!

  310. sapa

    could this be made sugar free using something like stevia or is the sugar an important ingredient for success

    • Jenny Can Cook

      Sugar gives baked goods structure so you may want to look for recipes that are proven to work with stevia.

  311. Blue voilet

    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

  312. Lydia

    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.

    • Jenny Can Cook

      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.

      • Lydia

        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.

        • Jenny Can Cook

          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.

          • Laura Harrison

            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.

            • Wanda

              Altitude really does make a difference. I wonder if Jenny is at sea level or higher up.

    • Blue voilet

      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.

  313. Julie

    Thank you so much for the recipe for quick & easy chocolate cake. It was super easy, moist and delicious desert that I ever had.

    • Julie

      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

  314. Emily

    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

  316. Shashi L.

    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!

  317. Jeri

    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
    Thank You Jenny

  318. Dianna

    We are diabetic. Could you make this with truvia? Thanks for answering, love the video!

  319. Lou Ann

    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.

  320. Dottie

    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!

  321. Simone

    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

  322. Sisi

    I made this cake and Im in love with it. It could not be better! Thankssssss❤❤❤❤❤

  323. Peg

    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.

  324. Laurie

    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. ❤❤

    • andrea

      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.

  325. ML

    Video for easy chocolate cake does not work

    • Jenny Can Cook

      Thanks for letting me know. We are looking into it.

  326. Navjot

    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!

    • Sandra

      Have you tried to use the flax seed egg replacer? Look it up online. Easy replacement for eggs 🙂

  327. Sarah

    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.

  328. Tamale

    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.

    • Jenny Can Cook

      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.

      • Rosalie

        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!

  329. Werner

    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

  330. Theresa Mauriello

    I love your blog, Jenny Can Cook. Thank you for all your simple recipes. Theresa

  331. Frankie

    jenny, i made this yummy cake for my daughter’s birthday, the kids devoured it – none left for me!!!

  332. Donna

    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!

    • Momma J

      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….

    • Verna H.

      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.

    • PCJ

      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 🙂

  333. Regan Daley

    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.

    • Jenny Can Cook

      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.

      • Also a Jenny fan!

        Please, don’t change your recipe. It is wonderful. You are a very gracious lady.

      • Ann

        Just an FYI for the lady who basically accused Jenny of copying a recipe out of another cookbook, which I’m assuming was hers…… There are actually several identical, or very similar recipes, that have been floating around for years. In fact, the recipe using vinegar, oil, and water rather than perishable dairy ingredients originated many years ago. Someone mentioned Depression Cake, which I have seen recipes for online. I have two different cookbooks that contain variations of these same recipes. The “Hershey’s Cocoa Cookbook”was published in 1979 and the recipe is titled ‘Wacky Cocoa Cake’. The other recipe appears in “Cooking In The South”, which was published by Southern Living in 1980. That recipe is named ‘Crazy Cake’. Both of these recipes utilize the same basic ingredients; one is adjusted for a 9-inch pan, and the other a 13 x 9 inch pan. I have made still another recipe variation that calls for cold, brewed coffee instead of water, and sprinkling the top with a cinnamon-sugar mixture before baking. The coffee just enhances the flavor of the chocolate.
        So, I guess the cookbook editors of these two major companies were fans of “your” recipe as well as countless other individuals. ?
        By the way, it is a very good recipe, and always turns out moist and delicious! I have even used this cake as a base for an eggless version of a Rocky Road/Mississippi Mud cake; sprinkling with chopped pecans and miniature marshmallows and pouring a homemade chocolate icing over the top while the cake is still slightly warm. Yum!
        I will be trying this recipe with Jenny’s frosting next!

    • Jenny Fan

      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.

    • Also a Jenny fan!

      You are extremely rude!

      • Jeri

        Regan you need to be banned from posting
        Rude person

    • Pam

      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…

    • Ann

      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!

    • Ann

      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!

    • Peta-Hazel

      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.

    • Rita

      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??

  334. Jennifer

    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!

  335. Mary Mance

    Thank you. I am having the cake for my birthday. It was very good

  336. Tammy lafon

    I made this cake and I fell in love with it ! Thanks for the reciepe Jenny!

  337. Izana

    May I know, how long this cake will last in the open air? Thank you

    • Werner

      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

  338. Nirmala

    Baked this cake today. It came out really really good.Thank you so much Jenny!

  339. Sharon

    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!

  340. Autumn

    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!

  341. Jeanne

    I should have looked…you have us covered. Thank you…my next bake!

    Whole Wheat Carrot Cake Jenny Can Cook!

  342. Jeanne

    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!

  343. Mary Mance

    Winco has dutch process cocoa

  344. Mary Mance

    Can you use parchment paper

  345. Mary Mance

    I love your chocolate cake. Frosting is vanilla frosting

  346. JB

    Can you substitute honey for Sugar and use less of something? I’m trying to get away from real sugar.

    • Jenny

      I don’t know of any substitute that works without altering the structure of the dessert.

    • Nazz

      Cooking with honey is not healthy.. it gives off toxins

  347. Rena

    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.

  348. Janet

    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?

    • Rena

      I have used soy milk in icing recipes; or since there’s a negligible amount of liquid you could probably just use water.

  349. Bella

    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.

    • Dee

      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”?

  350. The first girl

    I love ur recipes, ur tips and the presentation. Everything is wonderful. Can u post some tasty recipes suitable for diabetic people. Thank you.

  351. SteveinEngland

    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,

    • 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)

  352. Linda

    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?

  353. Henna

    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!

  354. Sehrish

    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 🙂

  355. KathyB

    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.

  356. Sandra

    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!

    • Jenny

      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.

  357. Mady

    I made this cake , I didn’t care for it at all.

    • Lori

      Can you say ‘why’ you didn’t like it. That would be helpful.

  358. Betsy

    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?

    • Jenny

      I did not invent this method but you can get a more qualified explanation of how this works with an internet search.

    • Ann

      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.

  359. Anna

    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!

  360. Mady

    Hi Jenny, just wanted to know could you bake this in a bundt pan ? How long would I bake for? Ty

    • Jenny

      Sorry, I don’t know. You may have to research an answer.

    • koemari

      I baked this cake today in a bundt pan for 35 minutes.on 325 degrees F.it came out grate

  361. Joyce

    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

  362. Ami

    I made the cake again this time without the choco chips.
    It turned out lighter and more moist and I’m sure by tonight it will be all gone.

  363. Ami

    oh and I also added chocolate chips will this make any difference(apart from the taste)?I also want to say how good this is already smelling cant wait to taste

    • Jenny

      I hope your cake turned out. Vanilla is important to include when baking with chocolate but I only use vanilla extract so I can’t advise on using pods. I suggest looking for any chocolate cake recipe that uses vanilla pods for the quantity and then you can try using them with my recipe, but vanilla extract is the more popular (and easier) form to use.

      • Ami

        thanks for your help jenny ,it did turn out good anyway.

  364. Ami

    oh and I also added chocolate chips will this make any difference(apart from the taste)?

  365. Ami

    Hi Jenny I just found this website and wanted to make this cake it is in the oven now. I love baking and I’m only 12 I cooked it without the vanilla though.
    Can you use vanilla pods instead?

  366. Rachie

    Hiya Jenny.

    I don’t have any vinegar or lemon juice! Could I leave it out or no?

  367. Judy

    Hi Jenny,
    I’m horrible when it comes to baking; cookies never spread in my oven and my cakes always taste doughy (like not cooked enough). I have a gas oven so maybe they heat differently than an electric oven. However I tried this one bowl chocolate cake and I had huge success!! I cooked it for 40mins instead of 30. And I followed the recipe exactly as it is, and it worked amazing! I’m a vegetarian so the fact that this recipe was eggless was pretty sweet. I’m officially a huge fan and I’d recommend this recipe to anyone who wants a healthy chocolate cake recipe. Thank you Jenny this recipe was a huge confidence booster for my baking skills!

  368. Sherri

    Tried this cake tonight and absolutely love it. It’s super easy to make and turns out nice and moist. I doubled the recipe and baked it in a 9×13 airbake pan. It took longer to bake since it was doubled, but the toothpick test worked perfect for determining when it was done. Thanks for the recipe Jenny. I’ll be making this again, probably without the frosting next time – just because I tend to find all frostings too sweet for my taste. Jenny’s frosting is pretty good though, even to me.

  369. Cassie

    Hi Jenny. your video was chanced upon when I was doing my bed time recipe ‘read’. Love how detail the video is and how engaging you made the viewers feel like a close aunt sharing recipes.
    I’m can’t wait to try your easy no knead crusty bread really soon before this Christmas.
    But what I had earlier were perfect for this all-in-a-bowl chocolate cake. I loved how easy it is to prepare and bake since as a working mom in Singapore, time is always a constant battle to include baking after tending to the needs of my children.
    The texture was great, moist in the inside and a little firm springy exterior with excellent color.
    The sweetness level was just perfect (I omitted the frosting and only dusted some icing super over it) but the taste seems a little ‘rubber-soda’ and would probably need a richer chocolatey taste like a melted chocolate?
    I used Hershey coco powder and bicarbonate soda. I would love to hear your recommendation. Thanks in advance!

    • Jenny

      Try using Dutch process cocoa. It’s the only kind I use because it’s darker, richer, and never bitter.

  370. Frances

    Can I use apple cider vinegar instead? This great recipe for vegan people. Thank you so much for all great recipes.

    • Jenny

      Yes, I have seen recipes for this kind of cake using cider vinegar.

  371. Gitika

    Hi Jenny, I made this cake and its turned out moist and soft but slightly bitter. I am not sure what it could be. I used lemon juice.

    • Jenny

      I don’t think it’s the lemon juice but more likely the cocoa you are using that is bitter. I recommend Dutch process cocoa because it is never bitter. Assuming you followed the recipe EXACTLY, the cocoa is likely the problem. If you can’t find Dutch process, perhaps you can try a different brand.

  372. Brad

    I made this today for my spouse’s birthday. We don’t like to have a lot of sweets around the house for health reasons, but I thought this simple cake would be nice for a birthday treat. Wow! For a simple little cake it’s quite the delicious treat without the high fat and cholesterol. At first I was wondering if maybe I should make double the frosting and cover the whole thing. I discovered that the layer on top is plenty as the frosting tastes amazing! Both the cake and the frosting taste very rich. It was quite the treat and we both loved it. I made it in a spring-form cake pan which makes it easy to pop out. I’m having fun trying your recipes and so far they’ve been great! Thanks for doing this website and the YouTube videos.

  373. Debbie

    Jenny I tried your yellow cake and loved it we ate every bit of it in the two days. So I thought you were chocolate cake would be divine I made it and it was about a fourth of an inch tall. I don’t understand what went wrong so I made it again and again it turned out 1/4 inch tall and rubbery. I racked my brain trying to think what the difference would be in your two cakes and it finally hit me your yellow cake had no soda in it and your chocolate when did so I tested my soda and sure enough it was flat. My husband just came home with a new box and I tried it again for the third time. Wala! It turned out perfect! So you if you have any readers out there that there cake didn’t rise that could be the reason their soda was flat. Thanks again for such a delicious recipes I’ve copied almost every one of them

  374. Ally

    Dear Jenny!!! Thank you so much for this recipe! easy, really easy and delicious!! I have changed a bit the recipe sometimes depending on what I have in the kitchen: sometimes i used 2 tbs of coconut oil, 2 of sesame oil and 2 olive oil. Sometimes just all 6 spoons of regular veg oil. Sometimes, i added a banana into the mix and other nuts… it works great everytime!! I made my first cake using your recipe and im so thankful! now i just want to keep baking!

  375. Curla

    Im very tempted to try this recipe but i only have pressure pan.i dont have oven.can i make this with pressure pan only? Pls help…

    • Jenny

      I have never used a pressure pan but I suggest looking at the instructions that came with it (or find them online). See if they have any recipes for cake and you might be able to follow those instructions with my recipe. Secondly, try googling “How to bake a cake in a pressure cooker” and that may help. Third, since I believe you have a stove top, you could also try looking for “stove top cake.” I’m sorry I am not able to help more.

  376. Christeen

    Thank you so much Jenny!

    I was searching recipe for a cake which I can make with ingredients that I already have at home, without going to the store. And I found it!
    Cake is just perfect, it’s fluffy, light and of course so delicious.
    Keep it up! Looking forward for other great heaven food 🙂

  377. Fabio

    Could you use whole wheat flour instead of all purpose? Or at least substitute a portion of the all purpose?

    • Jenny

      I always use whole wheat flour when it works but for me, it does not work with this cake. I have other cakes where it (whole wheat PASTRY flour) works very well like my carrot cake, oatmeal snacking cake, lemon brownies, and most of my cookies.

  378. Valerie

    Instead of olive oil can i use any veg cooking oil?

  379. Aida

    Hi Jenny,

    Can I use honey instead of sugar for this recipe?

    • Jenny

      I don’t think so. You’d be better off with a different recipe that uses honey.

  380. Aasha

    Hi Jenny cool water is room temperature water or cold water???
    Planning to make this cake with your one bowl yellow cake for a Checkerboard Cake

  381. Vanessa

    Hey Jenny
    Just wanted to say how delish and popular the cake is. I was googling recipes for baking without butter, as I have not done the shopping yet, and came across u and this recipe. I followed it exact but used cheap cocoa (I live in NewZealand), it’s amazing. Thank u, you are a life saver.

  382. susan

    hi jenny,
    just made your recipe for one bowl choco cake for the second time…no frosting, just toasted almonds and a dusting of powdered sugar…oh and i did add a pinch of cinnamon and this time some instant expresso…we shall see…have a great day!

  383. LaChandra

    I’m allergic to eggs, so glad for this recipe. I’ve made this several times. 100% kid approved!

  384. Dorna .griffin

    Jenny is that the only type cocoa that will work.? Thanks

    • Jenny

      Any unsweetened cocoa powder will work but Dutch process cocoa makes a much better cake and it’s worth looking for if you can find it.

  385. Joyce

    Jenny, thank you with a grateful heart for sharing good recipes.
    I love, love this cake recipes!
    Just one question here. If I don’t do the icing because I can’t take butter. I like to dust it with more coco pwd. When should I dust it, before or after the cake is baked?

    • Jenny

      You would dust it after the cake is baked and cooled. You won’t really see cocoa powder on a brown cake and since the cocoa we use is unsweetened, you can use powdered sugar or a mixture of powdered sugar and cocoa.

  386. Abeer

    Do you think I can sub the baking soda for baking powder? Will it be the same amount? Would I need to add lemon/vinegar as well or omit?


    • Jenny

      No. Baking soda and baking powder are completely different. Since there are no eggs, this cake needs baking SODA, which is acidic, and the lemon/vinegar that it reacts with to make the cake rise.

  387. Mel

    What’s the purpose of the white distilled vinegar?

    • Jenny

      When not using eggs, the vinegar or lemon juice react with the baking soda to give the cake body and rise.

  388. Mel

    Can I use Hershey’s cocoa natural unsweetened

    • Jenny

      Yes, but it’s worth looking for Dutch process cocoa, which is less bitter and has a much better flavor.

  389. Nan

    Jenny, where do you get your colored gloves you use in your videos? Thanks

  390. Barb


    This recipe is fantastic! Thanks so much for posting these delicious and healthier versions of wonderful recipes!!

  391. Mel

    Can I use coconut oil for the batter, or will it taste like coconut.

    • Jenny

      Coconut oil does not taste like coconut and can be used in lots of baking.

  392. Nan

    Jenny, I have several chocolate cake recipes but I have to say this will be my “go to” recipe for chocolate cake if I’m baking just for the two of us. It’s amazing delicious. The icing is also very good and easy. I read where some were asking where to purchase the Dutch Processed Cocoa. I buy mine from Penzeys Spices and can be ordered or sold in the stores. Thank you for all you do. Have a smiling great day. 🙂

  393. Lara

    Hi jenny, I dont know if you remmeber but I tried your cinnamon sultana bread and it was a complete success. I had to try this easy one bowl cake- its in the oven right now, and I can’t wait. Thank you for all your delicious recipes, I’ll definitely be back for more! 🙂

  394. Bachu Elvie

    I tried it without the frost and my cousins love it, me too of course 😉 . It was delicious. Thanks a lot for sharing your recipes.

  395. Serge

    Jenny, I was wondering if you left the cocoa powder out can you make a simple white cake?

    • Jenny

      I think you could. I am planning to try that this week. I would increase the flour by 3 tablespoons and I would white vinegar rather than lemon juice.

    • Jenny

      I tried it without the cocoa to make a white cake and it does not work. The taste and texture were both off so it’s best to keep this as is – a delicious chocolate cake.

  396. Diana

    Hi Jenny! My sister and I have been watching your videos for a while, and while she is a great cook, I am unfortunately not gifted with that talent in the family. However, for Fourth of July, I was very motivated to make this chocolate cake. Everyone loved it so much, that they asked me to bake it the next day! So, this is the second day that I have been making this cake, and with the same result as yesterday. Thank you so much for your work that you put into your videos. It’s very appreciated!

  397. Francine

    Hi Jenny!i just try that chocolate cake of you and,i find it delicious,thank you so much.

  398. Marilyn

    Jenny, I use your site and many of your recipes….the chocolate cake….was such a hit with the children last night….Made it and put the icing recipe on ….then, put sprinkles and tiny M&Ms….just love your videos….so imformative….thanks!

  399. Julia

    Just finished baking your 1 bowl chocolate cake. DELICIOUS!!! So nice to make a dessert without a big fuss (or mess). Didn’t make the icing though, serving it with vanilla ice cream, yum!
    LOVE the videos ( along with the humor) and the simple, healthy, yummy recipes. DON’ T STOP JEN, LOVE EVERYTHING YOU’RE DOING!

  400. Joyce

    Can u use pastery flour when baking cakes or muffins instead of all purpose flour?

    • Jenny

      I would not recommend pastry flour (I assume you mean the fine cake flour) unless a recipe specifically calls for it.

  401. Pauline

    I made your cake after watching the video and it was excellent! My husband said that was the best chocolate cake he’s had in a long while. Also like the smaller size, which still allowed me to freeze a few pieces for next week. Thanks Jenny, that’s another 5-star recipe!

  402. Bernadette

    I made this cake with vinegar. SO DELICIOUS!
    For the icing; if you like the taste of butter just use liquid butter to thin your icing. Wilton makes clear butter flavoring.

  403. Joyce

    Can u use pastery flour instead of all purpose the reason being I purchased pastery flor & I want to use it before it is to old. Thank u

    • Jenny

      I would not recommend pastry flour for this recipe – it may not have enough body for this cake. With baking it’s best to try to stick to the recipe exactly.

  404. Alice Fong

    I have made this cake, but it seem abit hard, isn’t the way it is? Or am I doing something wrong? I follow all the instructions , it’s very moist that’s true..

    • Jenny

      This cake should not be hard at all. If it’s soft in the middle and hard on the outside, it could be your oven was too hot or you baked it too long. That might also happen if you use a dark colored cake pan which absorbs more heat than a light colored pan. Also a glass pan might be the problem. When you bake in glass you should reduce the oven temperature by 25 degrees F.

      • Alice Fong

        I was using the light color cake pan and follow your time 30mins, or isn’t my oven is smaller than yours, so isn’t have to reduce the timing?

        • Jenny

          Rather than reduce the cooking time, I would start checking at 20 minutes and again at 25 minutes. You can do this with a toothpick or a piece of spaghetti. Stick it in the middle of the cake and if it comes out clean, the cake is done.

          • Alice Fong

            Okay I’ll try it next time,Thanks for your help 🙂

  405. Cherry

    What would be a good distilled white vinegar substitute?

    • Jenny

      Fresh lemon juice works just as well. In fact, I just added it to the recipe since most people may not have distilled vinegar.

  406. joey

    hi are doing

  407. Cassie

    Would it be possible to make this cake in another type of pan?

  408. tricia

    Thank you so much for sharing your recipes! I really appreciate it 🙂

  409. Debbie

    Jenny, first of all, I LOVE your recipes! This cake is the same recipe I learned many years ago as a child from my grandmother. We called it 3 Hole Cake. We doubled the ingredients, first putting all the dry ingredients in a ungreased 9 x 13 pan. Then, you put 3 “holes” in the mixture, and put the oil in one, the vinegar in another, and the vanilla in the last. Finally you pour the water over it all and mix. Bake, and voila! A very moist tasty cake. A super easy recipe to do with small children. Thanks so much for posting it. It brought back fond memories. I might even make this today!

  410. Fortunate

    Love you Jenny!!

  411. Fortunate

    I love your videos and your always pretty & very funny,Thank-You:) Keep it up!!!!

  412. sophia

    I will make this sometime soon, can’t wait. Thanks again for something yummy:-)

    • sophia

      I tried it, never using box mix again, super easy! Thanks jenny:-)

  413. Arlene

    This cake look’s yummy! I will be making this cake next week.
    Thank you Jenny.

  414. Jennie


    Where can I find Dutch Processed cocoa? I checked Walmart and Publix but didn’t see it. I am not sure if there is a certain aisle where they would keep it, I only saw Hersheys cocoa.

    • Jenny

      You might find it at World Market or Trader Joe’s or possibly a high end grocery store (it’s usually in the baking aisle). If not, you can probably find it online.

      • Jennie

        Thank you so much! I can’t wait to try the chocolate cake. I am sure it will taste as good as it looks.

        • Jenny

          I was at World Market today and they had it but it’s not in the baking section, only in the hot chocolate section. So if you go, please ask for it – each store may have it someplace different.

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