Single Layer Chocolate Cake

This quick and easy Single Layer Chocolate Cake Recipe is rich, moist, and made with pantry staples in under 45 minutes. Perfect for small gatherings or when chocolate cravings strike!

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Rest Time: 4

Total Time: 4 40

Servings:

Calories: 310kcal

Cost: $5–$7

Equipment

1 8-inch round cake pan Greased for even baking
1 Large mixing bowl For dry ingredients
1 Whisk or wooden spoon For hand mixing the batter
1 Wire cooling rack To cool the cake completely
1 Kitchen scale Optional, for accurate measurements

Ingredients

Cake

1 ½ cups All-purpose flour Sifted if clumpy
1 cup Granulated sugar
⅓ cup Unsweetened cocoa High-quality cocoa preferred
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Warm water Or use warm coffee for more depth
⅓ cup Vegetable oil Neutral-flavored oil
1 tablespoon White vinegar Reacts with baking soda
1 teaspoon Vanilla extract Pure vanilla recommended

Optional Ganache

½ cup Heavy cream Heated until just simmering
4 oz Dark chocolate Chopped, melted into hot cream

Instructions

Preheat oven to 350°F and grease 8-inch round pan
Whisk flour, sugar, cocoa, baking soda, and salt
In another bowl, mix water, oil, vinegar, vanilla
Pour wet into dry ingredients and stir until combined
Pour batter into pan and tap gently to remove air bubbles
Bake for 28–32 minutes until toothpick has moist crumbs
Cool in pan 10 minutes, then on wire rack
(Optional) Prepare ganache and pour over cooled cake
Let cake rest 4 hours or overnight before slicing
Serve slightly warm with cold vanilla ice cream

Notes

This cake is vegan-friendly, egg-free, and can be served with ice cream or a fruit topping for variation.

Nutrition