Simple Chocolate Cake Recipe

“This cake is like a hug in chocolate form. It’s foolproof, rich, and always gone by the end of the day.” – @ChocoFixKitchen

A slice of rich chocolate cake with glossy frosting on a white plate
Chocolate Cake Prep

Prep time: 20 minutes
Calories: Approximately 350 per serving

Why This Simple Chocolate Cake Recipe Never Fails Me
This simple chocolate cake recipe is what I call my “no fail, full flavor” formula. It delivers that deep, moist, cocoa rich bite every time without fancy techniques or complicated ingredients. Whether I’m baking for family or feeding a crowd, this is the one I trust most.

Moist every time: Thanks to the oil, milk, and warm water combo
Enhanced flavor: Coffee (even instant!) deepens the chocolate profile
Room temp ready: Tastes even better a few hours after baking
Sturdy but soft: Stacks well, slices clean, and melts in your mouth
It reminds me of my lemon milk sheet cake in terms of reliability and texture but obviously delivers on that chocolate craving.

My Favorite Custom Cake Twists
Once you’ve nailed the base recipe (and trust me, you will), the options for variations are endless. Here are a few of my go to spins:

Mocha cake: Replace water with strong brewed coffee and add 1 tsp espresso powder to the frosting
Chocolate raspberry cake: Layer raspberry jam between the cakes before frosting
Double chocolate chip: Stir in mini chocolate chips into the batter before baking
Salted chocolate cake: Sprinkle flake salt on top of the frosting for contrast
Much like my twist on Reese’s caramel cheesecake, these custom additions make the cake feel completely new without changing the reliable foundation.

How I Store and Freeze This Cake
This cake stores beautifully another reason I love it. Here’s how I do it to keep it fresh and moist:

Room temp: Store in an airtight container for up to 3 days
Refrigerator: Keeps well for 5-6 days, especially in warm climates
Freezing layers: Wrap cooled layers tightly in plastic wrap and foil, freeze up to 2 months
Freezing frosted cake: Freeze uncovered for 1 hour, then wrap and freeze. Thaw overnight before serving
The texture holds up better than most cakes I’ve tested and that frosting stays dreamy even after freezing and thawing.

Common Mistakes and What to Do About Them
Even with a recipe this forgiving, I’ve had some mishaps over the years. Here’s a quick table of common issues and how I fixed them: