Tender Foolproof No-Mixer Chocolate Cake
A simple, quick, and tender chocolate cake recipe that requires no mixer, perfect for last-minute cravings or busy weeknights. This moist and rich cake is hand-mixed and easy to prepare with pantry staples.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ cup (65 grams) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups (350 grams) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) buttermilk, room temperature (or whole milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1 cup (240 ml) hot brewed coffee
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk together the sugar and vegetable oil until fully blended.
- Add eggs one at a time to the sugar and oil mixture, mixing gently after each addition until smooth.
- Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Fold gently to maintain airiness without overmixing.
- Slowly stir in the hot coffee until just combined; the batter will thin out.
- Pour the batter into the prepared pan and smooth the top gently.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
Use room temperature eggs and buttermilk for best results. Do not overmix the batter to keep the cake tender. Pour hot coffee slowly and stir gently to maintain batter airiness. Check oven temperature with a thermometer to avoid over- or under-baking. Let cake cool completely before slicing or frosting.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Sugar: 28
- Sodium: 210
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
Keywords: chocolate cake, no mixer cake, easy chocolate cake, hand-mixed cake, quick chocolate dessert, moist chocolate cake