The Simple Chocolate Cake with Cocoa Frosting Recipe is a delightful treasure that balances rich chocolate flavor with a moist, tender crumb — all made from humble, straightforward ingredients you likely have on hand. This cake brings comfort and joy with every bite, wrapped in a glossy, chocolaty frosting that is as easy to make as it is irresistible. Perfect for both quick fixes and special occasions, this recipe celebrates simplicity without sacrificing that crave-worthy taste we all adore.
Ingredients You’ll Need
This recipe relies on a handful of pantry staples that work in perfect harmony to create a cake that is tender, flavorful, and beautifully chocolatey. Every ingredient plays a crucial role, whether it’s building the cake’s texture, adding deep cocoa notes, or ensuring the perfect balance of sweetness.
- 1½ cups all-purpose flour: The sturdy foundation that gives the cake its structure and satisfying bite.
- 3 tablespoons unsweetened cocoa powder: Infuses the batter with authentic chocolate goodness that’s not too bitter or sweet.
- 1 cup granulated sugar: Provides the ideal level of sweetness to complement the rich cocoa.
- 1 teaspoon baking soda: The magic rising agent that makes sure your cake is light and fluffy.
- ½ teaspoon salt: Enhances every other flavor, preventing the cake from tasting flat.
- 1 teaspoon white vinegar: Reacts with the baking soda for lift and adds a subtle brightness to the flavor.
- 1 teaspoon vanilla extract: Adds warmth and depth that rounds out the chocolate notes beautifully.
- 1 cup water: Keeps the cake moist and tender without adding fat.
- 1 cup powdered sugar (for frosting): Gives the frosting its smooth and sweet finish.
- 2 tablespoons unsweetened cocoa powder (for frosting): Boosts the chocolate richness in the glaze.
- 2 tablespoons water (for frosting): Helps achieve the perfect spreadable consistency for the frosting.
- ½ teaspoon vanilla extract (for frosting): Adds a subtle, pleasant aroma and flavor lift to the glaze.
How to Make Simple Chocolate Cake with Cocoa Frosting Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan well or line it with parchment paper. This preparation is key to making sure your cake doesn’t stick and bakes evenly, setting the stage for a perfect rise and flawless texture.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, and salt. Whisking thoroughly ensures a smooth mixture with evenly distributed leavening agents and cocoa flavor, which is essential for that consistent chocolate taste and light texture throughout the cake.
Step 3: Add the Wet Ingredients Carefully
Create three small wells in the center of your dry mix. Pour the vinegar into one well, vanilla extract into the second, and water into the third. Gently stir until the batter is smooth without any lumps. Be careful not to overmix, or your cake will turn dense; you want just enough mixing for a light, velvety crumb.
Step 4: Bake to Perfection
Pour your smooth batter into the prepared pan and spread it evenly. Bake in the oven for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. This step is crucial because overbaking dries the cake, and underbaking leaves it too squidgy, so keep an eye on it as it nears the finish line.
Step 5: Cool Before Frosting
Remove the cake from the oven and set it on a wire rack to cool completely. The cooling allows the cake to firm up, ensuring the frosting will sit beautifully on top without sliding or melting away.
Step 6: Whip Up the Cocoa Frosting
While the cake cools, prepare the frosting by sifting together powdered sugar and cocoa powder into a small bowl. Stir in water and vanilla extract gradually until you achieve a smooth, glossy glaze with a spreadable texture. Add an extra drop of water if needed to get that perfect consistency — silky and luscious.
Step 7: Frost and Finish
With the cake completely cool, spread the cocoa frosting evenly on top using a spatula or the back of a spoon. The shiny finish is incredibly tempting and gives the cake an elegant, homemade look that’s as good as it tastes.
Step 8: Slice and Enjoy
Cut your cake into nine perfect squares and serve. This Simple Chocolate Cake with Cocoa Frosting Recipe tends to vanish fast — once friends and family get a taste, they’ll be coming back for seconds!
How to Serve Simple Chocolate Cake with Cocoa Frosting Recipe
Garnishes
Elevate your cake by sprinkling a few chocolate shavings, a dusting of powdered sugar, or even a handful of fresh berries on top. These simple touches add both a pop of color and texture contrast, making every slice feel even more special and inviting.
Side Dishes
Pair this chocolate cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a fresh fruit salad to balance the richness and add a refreshing touch. These complementary sides create a well-rounded dessert experience perfect for any occasion.
Creative Ways to Present
Consider serving your cake squares on a rustic wooden board or a colorful ceramic plate for a charming, inviting look. For a party, stack small slices to create mini chocolate cake towers or drizzle some extra melted chocolate over the frosting for a dramatic effect that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days to keep it fresh. Proper storage helps maintain the cake’s moist texture and keeps the frosting from drying out.
Freezing
This Simple Chocolate Cake with Cocoa Frosting Recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then aluminum foil before placing it in the freezer. It will keep well for up to three months without losing flavor or texture.
Reheating
To enjoy thawed cake, let it come to room temperature before serving, or warm a slice gently in the microwave for about 15 seconds to revive its soft, fresh-from-the-oven feel. The frosting stays deliciously gooey, making every bite just as inviting as when freshly made.
FAQs
Can I use melted butter or oil instead of water?
While butter or oil can add richness, this recipe’s charm comes from its simplicity and light texture, achieved with water. If you prefer a more decadent cake, feel free to substitute, but the texture will be denser.
Is white vinegar necessary in this recipe?
Yes, the vinegar reacts with baking soda to give the cake its tender crumb and slight tang that balances the sweetness perfectly. Without it, the cake might not rise as well or have the same depth of flavor.
Can I make this cake gluten-free?
You can swap the all-purpose flour for a gluten-free blend, but be sure it contains xanthan gum or similar binding agents to keep the texture intact. The bake time might also vary slightly, so keep an eye on it.
How thick should the frosting be?
The frosting should be spreadable but not runny — think glossy and smooth like a glaze that gently coats the surface. If it’s too thick, add a drop more water; too thin and it might slide off the cake.
What’s the best way to cut this cake cleanly?
Use a sharp knife dipped in hot water and wiped dry before slicing. This tip helps you cut perfect, clean edges without dragging or crumbling the cake and frosting.
Final Thoughts
There’s something truly special about the Simple Chocolate Cake with Cocoa Frosting Recipe — it’s easy to make, uses basic ingredients, and delivers a luscious chocolate experience that feels like a warm hug. I can’t wait for you to try it and see how this little gem becomes a beloved go-to in your baking repertoire!
Print
Simple Chocolate Cake with Cocoa Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This simple and delicious chocolate cake combines basic pantry ingredients to create a moist, rich, and tender cake with a luscious chocolate glaze. Perfectly balanced with a hint of tang from vinegar and deep cocoa flavor, this easy-to-make cake is ideal for any occasion or sweet craving.
Ingredients
Cake Ingredients
- 1½ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Frosting Ingredients
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons water
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking and ensure the cake bakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt until well combined and uniform for an even rise and flavor.
- Add Wet Ingredients: Make three small wells in the center of the dry ingredients. Pour the white vinegar into one, vanilla extract into the second, and water into the third. Gently mix until smooth, avoiding overmixing to keep the cake tender.
- Bake the Cake: Pour the batter evenly into your prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling fully is essential before applying the frosting to prevent it from sliding off.
- Prepare the Frosting: While the cake cools, sift the powdered sugar and cocoa powder into a small bowl. Stir in the water and vanilla extract until you achieve a smooth, spreadable glaze. Add water gradually if the glaze is too thick.
- Frost the Cake: Once the cake is completely cool, spread the chocolate glaze evenly over the top, creating a shiny and luscious finish.
- Slice and Serve: Cut the cake into nine squares and serve. Enjoy watching how quickly this moist and flavorful cake disappears!
Notes
- Be careful not to overmix the batter to keep the cake moist and tender.
- Test cake doneness with a toothpick inserted in the center; it should come out mostly clean.
- Ensure the cake is completely cooled before frosting to prevent melting or sliding of the glaze.
- If glaze is too thick, add water a few drops at a time to achieve desired consistency.
- This recipe does not use any fat, making it lighter but still moist due to the water and vinegar reaction.
