Six Minute Chocolate Cake is an easy, homemade one-bowl cake recipe! This cake is naturally egg-free, dairy-free (vegan) and takes just minutes to make!
I love having simple recipes to rely on. The kind of recipes that I can turn to when I need something quick and reliable.
This 6 minute chocolate cake is just that sort of recipe. It really does take just take a few minutes to stir together, and it makes a nice moist chocolate cake.
This easy chocolate cake is also a great one to make when you haven’t run to the store in a while (or when you need to make a dessert for someone who eats egg-free, dairy-free, or vegan). It’s similar to my wacky cake recipe.
And, best of all, you end up with a moist and tasty homemade chocolate cake that’s mixed in one bowl in virtually no time!
How to make homemade chocolate cake (in just 6 minutes!)
This cake really does take just minutes to make, and there’s no need to use a hand mixer to make this cake. It mixes easily by hand.
In a medium bowl, whisk the sugar, oil, water, and vanilla together until combined. Add the flour, cocoa powder, baking soda, and salt. Whisk in until just combined.
Add the vinegar, and mix in just until combined. Don’t overmix the batter as the bubbles help to lighten the batter.
Pour the batter into the prepared baking dish, and bake until a toothpick inserted in the center comes out clean.
Frostings that pair well with this cake
I like to pair this easy chocolate cake with an equally easy chocolate frosting. Two of my favorites are chocolate buttercream frosting and chocolate cream cheese frosting.
If you’re looking for an easy vanilla frosting, this vanilla buttercream frosting goes well with this cake.
What makes this cake so easy to make
What makes this cake so easy to makeThis chocolate cake recipe is so simple and easy to make!
- It doesn’t require any crazy ingredients. This cake relies on pantry staples that are easy to keep on-hand.
- This cake uses oil instead of butter, and it doesn’t contain any dairy. So there’s no need to wait for butter to soften or dairy to come to room temperature before using.
- It’s easy to stir up this cake by hand. This batter is very easy to whisk, and I recommend mixing it by hand to avoid overmixing the batter.
- This is a one-bowl cake. Since everything is mixed in one bowl, there are fewer dishes to wash.
More easy dessert recipes!
More easy dessert recipes!If you’ve tried this 6 minute chocolate cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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6 Minute Chocolate Cake
Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup lukewarm water
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour1
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons white vinegar
Instructions
- Preheat the oven to 375F. Lightly grease an 8-inch square baking dish. Set aside.
- In a medium bowl, whisk sugar, oil, water, and vanilla together until combined.
- Add flour, cocoa powder, baking soda, and salt.
- Whisk in until just combined.
- Add the vinegar and stir just until combined. Don't overmix.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan.
Video
Notes
- To measure the flour, stir the flour to break it up. Lightly spoon into a measuring cup and then level.
- Chocolate cream cheese frosting and chocolate buttercream frosting both go well with this cake.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Dianne. Ellul says
Just a lovely easy cake just fantastic thank you. Dianne Ellul
Kate says
Thank you!
Valorie Rogers says
THE BEST OF THE BEST CAKES EVER
Kate says
Thank you!
Lily says
I just made this for my 8 year olds birthday party, but I made the buttermilk vegan, and it worked amazingly!!! HUGE hit at the party. I also did a trick with coffee that I learned and will never NOT do 😉 So so SO good, thank you!! ❤️
Lily says
Also, I tripled the recipe, put it in a 9×13 and the rest in cupcake tins, no problems and it all came out perfect!!
Kate says
Thank you! I’m so glad that it worked out well for you!
Barbara Grimes says
Would it be okay to add eggs if you wanted to and how many?
Kate says
I haven’t tried adding eggs to this cake to say for certain how it would work. If you try it, I’d love to hear how it turns out!
Misty says
I’ve made this recipe before and loved it! So I decided to double the recipe and for some reason it started to smell like it was burning half way through. Not sure why that is. It didn’t happen last time I made it. Any ideas?
Kate says
Oh no! What size pan did you use when you doubled it?
Misty says
I used a 9×13
Kendall bright says
Can I make this recipe in a 9×13 pan ? Do I need to double it if I do that ?
Kate says
Yes, you would need to double the ingredients for a 9×13-inch pan.
Karen says
I am looking for a gluten free chocolate cake. Do you think I could substitute gluten free flour for this recipe?
Kate says
I think that a 1:1 gf flour blend would work well. I also have a flourless chocolate cake recipe if you’re interested.
Francine Jacobson says
Could you tell me what is the role of vinegar ?
Thank you
Kate says
The vinegar causes a chemical reaction, and the resulting bubbles help to lighten the batter.