Easy Homemade Chocolate Cake This one-bowl chocolate cake is soft, moist and made with ingredients you probably already have. No mixer needed. Prep: 15 min Bake: 30–35 min Serves: 8–10 Pan: 9×13 inch Ingredients 1 ¾ cups (220 g) all-purpose flour 1 ½ cups (300 g) granulated sugar ¾ cup (65 g) unsweetened cocoa powder 1 ½ tsp baking soda 1 tsp baking powder 1 tsp salt 2 large eggs 1 cup (240 ml) milk ½ cup (120 ml) vegetable oil 2 tsp vanilla extract 1 cup (240 ml) hot water or hot coffee Instructions Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan. In a large bowl, whisk the flour, sugar, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla. Whisk for about 2 minutes until smooth. Stir in the hot water or coffee. The batter will be thin — that's normal. Pour into the pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting or serving. Tip: Hot coffee makes the chocolate flavor richer without making the cake taste like coffee. Quick Chocolate Frosting (optional) ½ cup (115 g) softened butter 2 cups (240 g) powdered sugar ⅓ cup (30 g) cocoa powder 3 tbsp milk 1 tsp vanilla extract Beat the butter until creamy, add the remaining ingredients and mix until smooth. Spread over the cooled cake. Storage Keep covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.