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15-Minute Chocolate Cake

A quick, moist chocolate cake that you can make in just 15 minutes of hands-on time using pantry staples.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder Use Dutch-processed for deeper flavor.
  • 2 teaspoons baking powder Reduce when using high-acidity cocoa.
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup milk Any kind of milk can be used.
  • 1/2 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.

Method
 

Preparation
  1. 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
  1. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt. Whisk to remove lumps.
Mixing Wet Ingredients
  1. Add the milk, vegetable oil, eggs, and vanilla extract to the dry mix. Stir until well combined and smooth.
Adding Hot Water
  1. Gradually stir in the boiling water. Mix slowly until the batter is smooth and thin.
Baking
  1. Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let the cake cool before serving. Cool in the pan for 10–15 minutes, then move to a wire rack to cool fully.

Notes

For serving, dust with powdered sugar, spread with frosting, or enjoy as is. Store at room temperature covered for up to 2 days.