The Super Simple Chocolate Cake for Dad That Disappears in Minutes
This one bowl chocolate cake comes together in 15 minutes of hands-on time. The secret is hot coffee, which deepens the cocoa flavor without tasting like coffee. No mixer needed – just a whisk and a bowl. It's the cake my husband asks for on every birthday, Father's Day, and random Tuesday.
Equipment
- Large Mixing Bowl
- Whisk
- 9x13 Baking Pan
- Wire Rack
- Measuring Cups and Spoons
Ingredients
Cake Batter
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (Dutch-process or natural)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs (room temperature if possible)
- 1 cup buttermilk (see notes for substitution)
- 1/2 cup vegetable oil (or any neutral oil)
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
Fudge Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup whole milk (or more as needed)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13 pan (or two 8-inch round pans).
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
- In a separate bowl or large measuring cup, whisk the eggs, buttermilk, oil, and vanilla together.
- Pour the wet ingredients into the dry and whisk until just combined. The batter will be thick – that's normal.
- Slowly pour in the hot coffee while whisking continuously. The batter will thin out and become smooth and glossy. Do not overmix – a few streaks are fine.
- Pour the batter into the prepared pan(s). Bake for 30-35 minutes (22-25 minutes for cupcakes) until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges will pull away from the pan slightly when done.
- Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
- For the frosting: Beat the softened butter until creamy. Add the powdered sugar and cocoa powder, then the milk and vanilla. Beat until smooth and spreadable. Add more milk if too thick, more powdered sugar if too thin.
Notes
Buttermilk substitution: Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with whole milk to the 1 cup line. Let sit 5 minutes before using.
For a dairy-free version: Use almond milk plus 1 tbsp apple cider vinegar for buttermilk, and vegan butter for frosting.
For gluten-free: Use a 1:1 gluten-free baking flour blend (like Bob's Red Mill) – no other changes needed.
Store frosted cake in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. Unfrosted layers can be frozen for up to 3 months.
Don't open the oven door for the first 20 minutes of baking – it can cause the cake to sink.