15-Minute Cake — A quick, moist chocolate cake with just 15 minutes of hands-on time
Short introduction
This 15-Minute Cake is a simple chocolate cake you can make fast. It uses common pantry ingredients and a hot water trick to make the batter smooth. The cake bakes for about 30–35 minutes, but you only spend about 15 minutes mixing and preparing. It is perfect for a quick dessert or when guests arrive.
Why you’ll love it
- Fast to mix: only a few minutes to combine ingredients.
- No fancy tools: a bowl, whisk, and pan are enough.
- Moist and chocolatey: boiling water makes the crumb tender.
- Uses pantry staples you likely have on hand.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
Substitutions & key variations
- Milk: use any milk (dairy or plant) like almond or oat.
- Vegetable oil: swap for melted butter for richer flavor (equal amount).
- Sugar: use light brown sugar or coconut sugar for a different flavor.
- Cocoa: use Dutch-processed cocoa for deeper flavor; reduce baking powder slightly if using high-acidity cocoa.
- Add-ins: stir in 1/2 cup chocolate chips or chopped nuts before baking.
- Gluten-free: replace flour with a 1:1 gluten-free flour blend.
Step-by-step
Step 1 — Prep
Preheat the oven to 350°F (175°C). Grease and flour a cake pan (8- or 9-inch round or a similar-sized pan).
Step 2 — Dry mix
In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt. Whisk to remove lumps.
Step 3 — Wet mix
Add the milk, vegetable oil, eggs, and vanilla extract to the dry mix. Stir until well combined and smooth.
Step 4 — Add hot water
Gradually stir in the boiling water. Mix slowly until the batter is smooth and thin. The hot water helps bloom the cocoa and keeps the cake moist.
Step 5 — Bake
Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 — Cool
Let the cake cool before serving. Cool in the pan for 10–15 minutes, then move to a wire rack if you want to cool fully.
introduction
why make this recipe
how to make 15-Minute Cake
Ingredients :
1 cup all-purpose flour, 1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup milk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup boiling water
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan., 2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt., 3. Add the milk, vegetable oil, eggs, and vanilla extract. Mix until well combined., 4. Gradually stir in the boiling water until the batter is smooth., 5. Pour the batter into the prepared pan., 6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean., 7. Let the cake cool before serving.
how to serve 15-Minute Cake
how to store 15-Minute Cake
tips to make 15-Minute Cake
variation (if any)
FAQs (minimum three FAQ)
Success tips
- Oven temperature: keep oven at 350°F (175°C). Use an oven thermometer if your oven runs hot or cool.
- Batter texture: the batter will be thin after adding boiling water — that is normal.
- Don’t overmix: stir just until combined before adding water, then mix gently with the hot water. Overmixing can make the cake dense.
- Pan size: use the recommended pan size. Too small a pan will overflow.
- Toothpick test: insert a toothpick toward the center; clean or with a few crumbs means done.
How to serve
Serve plain for a quick treat, dusted with powdered sugar, or spread with frosting. Good pairings:
- A simple chocolate or cream cheese frosting.
- Whipped cream and fresh berries.
- Warm with vanilla ice cream.
Storage & reheating
- At room temperature: store covered for 2 days.
- In the fridge: keep in an airtight container for up to 4 days. Let come to room temp before eating for best texture.
- Freeze: wrap tightly and freeze up to 3 months. Thaw in the fridge overnight.
- Reheat: warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–10 minutes.
Frequently Asked Questions
Q: Can I make this as cupcakes?
A: Yes. Bake in a cupcake pan for about 18–22 minutes. Check with a toothpick.
Q: Can I reduce the sugar?
A: You can reduce sugar slightly, but the texture and moisture can change. Try reducing by 10–15% first.
Q: Why add boiling water?
A: Boiling water helps dissolve the cocoa and makes the batter thin. It gives a moist, tender crumb.
Q: Can I use oil alternatives?
A: Yes — melted butter works well. For a lighter cake, use neutral oil like canola.
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Nutrition notes / equivalents
This cake is a simple homemade treat. Nutrition depends on serving size and any frosting. For a rough idea, one slice (1/8 of the cake) is about 250–350 calories before frosting, depending on ingredients. Use lighter milk and less sugar for fewer calories.
Conclusion
This 15-Minute Cake is quick, reliable, and uses basic ingredients. It’s a go-to when you want chocolate cake fast. For another simple method and idea on quick chocolate cakes, see this 15 Minute Chocolate Cake Recipe – Viet World Kitchen.
Links to related recipes
15-Minute Chocolate Cake
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder Use Dutch-processed for deeper flavor.
- 2 teaspoons baking powder Reduce when using high-acidity cocoa.
- ½ teaspoon salt
Wet Ingredients
- ½ cup milk Any kind of milk can be used.
- ½ cup vegetable oil Can be substituted with melted butter.
- 2 large eggs
- 1 teaspoon vanilla extract
Hot Water
- 1 cup boiling water Helps bloom the cocoa and keeps the cake moist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan (8- or 9-inch round or a similar-sized pan).
Mixing Dry Ingredients
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt. Whisk to remove lumps.
Mixing Wet Ingredients
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry mix. Stir until well combined and smooth.
Adding Hot Water
- Gradually stir in the boiling water. Mix slowly until the batter is smooth and thin.
Baking
- Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Let the cake cool before serving. Cool in the pan for 10–15 minutes, then move to a wire rack to cool fully.