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
summer! says
wow what an awesome cake! we wanted a quick sweet after our Friday barbeque and i came across this recipe…it took only minutes and wow it was satisfying…i went with the chocolate buttercream and this frosting is the best I.ve ever made so creamy and silky,from now on when I need a chocolate fix this is it thanks so much for the easy delish recipe!
Kate says
Thank you so much! I’m so glad that you liked the cake and the frosting!
Cheryl says
WOW! Hubby was craving chocolate cane and I was super busy, found this recipe, I will never use another. Delicious!
Kate says
Thank you! I’m glad that the cake was a hit!
Vanie says
I made this for my daughter’s birthday last year and now she’s requesting for it again! ? thank you for sharing your recipe! ?
Kate says
Yay!! I’m so glad that she liked it!
Althea says
Quick and simple to make. The cake is moist and delicious. I topped mine with cream cheese frosting. Will definitely make it again!
Kate says
Thank you so much! I’m glad you liked the cake!
Elke says
Can I use butter instead of vegetable oil?
Kate says
You can! You’ll need 3/4 cup melted butter in place of the oil.
Sara says
Simple and delicious! Made it with my 8 year old and to finish we melted some hazelnut chocolate spread for icing, perfection!
Kate says
Thank you so much!!
Grace says
Followed the recipe exactly. The only difference was I made nearly 24 mini cupcakes! I cooked them at 180 degree Celcius for 9 minutes and this is the finished product! Taste so fluffy and yummy and I haven’t even iced them with my vegan icing. What a wonderful easy tasty recipe! Will make these more often!!! Thanks for sharing :):)
Kate says
That’s great! Thank you so much for sharing that!
Grace says
Hello and thank you for sharing this easy recipe. I would like to make these as cupcakes. Do you think this recipe will work for cupcakes (just cooking for less time)? Would love your suggestions. Thank yoi
Kate says
Hi! I haven’t tried this recipe as cupcakes, but I think it could work. Cupcakes usually take about 18-25 minutes to bake. I hope that helps!
May says
WOW. First off I’m not a big chocolate fan but my husband loves it so I decided to make him a treat. This recipe is SO EASY. Right up my alley. Another plus is all the ingredients are so simple and most likely found in every pantry. It came out AMAZING! I think I ate more than my husband. Trust me I was skeptical as well. No eggs? Vinegar? It was moist and fluffy. I also followed the recipe for chocolate buttercream frosting and it paired magically with the cake!
Kate says
Yay!! I’m so glad that you liked it and that you liked the combination of the cake and the frosting! Thanks for commenting!
Kathleen says
I’ve made your recipe several times. It has always been a hit. Thanks.
Kate says
Thank you! I’m glad you liked the recipe!
Mary says
Can I use apple cider vinegar?
Kate says
I think that should work fine.
Kim Billhimer says
Love crazy cake have made it before
.
Kate says
Great! =) Hope you enjoy this cake!
Sandra says
I cannot believe how delicious this cake was! Perfect moistness and density. It tasted like I had slaved all day and it literally took a few minutes to whip up, even with 3 demanding little kids asking me for all the snacks.
Kate says
Thank you so much!! I’m so glad that it was a hit!
Nazihah says
Is it ok if i use a glass pan ?
Kate says
Hi! If you use a glass pan, you’ll need to decrease the oven temp by 25F. You may also find that you need to adjust the baking time as well. Hope that helps!
Danielle Hughes says
My husband was asking me for cake and this was soooo easy to whip up! And it came out great! I am totally new to all of this and was anxious but it was Awesome! I would like to know how to double the recipe though…
Kate says
Yay!! I’m glad that it turned out well for you. Sure! To double the recipe, hover over the “9” servings just above the ingredients. Move the slider to “18”, and that will give you the amounts. Then, use a 9×13-inch baking pan. The baking time should be about 30-40 minutes. Hope that helps!
Paula Grover says
This doesn’t call for any eggs. Were they left out accidentally or purposely?
Kate says
There aren’t any eggs in this cake recipe. =)
Sara Uyehara says
I have family members who can’t have chocolate (so sad), so would it work if I exchange the cocoa with more flour AND double the vanilla for flavor?
Jennifer says
The cake is in the oven now. I am curious about the vinegar. What does that do for the cake? It smells wonderful so far.
Kate says
Hi! Great question. =) The vinegar helps to activate the baking soda. That reaction forms carbon dioxide that will help to give the cake some lift and make the cake lighter. Hope you enjoy the cake!
Jennifer says
AMAZING cake. I have to admit I had my doubts, but it is wonderful!! Thank you for the answer to my question. I figured it was some kind of science-y thing. And thank you for all of your wonderful recipes. I have not tried anything that we have not enjoyed completely.
Debbie Clark says
Could you make this another flavor?
Kate says
I think so! It would take some adjustments, but I don’t see any reason why you couldn’t make those adjustments to get a different flavor of cake.
Debbie says
Thank you for getting back to me. To be honest I don’t know what to do as far as the adjustments. If I try making it as is I will leave a review.
Kate says
What flavor were you hoping to make? I might be able to help with a starting point.
Surbster says
Hi there. So I enjoy baking and really loved making this simple cake. Thanks for the recipe. The cake has come looking nice from the oven. Haven’t tried it yet but I am sure it’s going to be a hit.
I have a question. Can I use whole-wheat flour instead of all purpose? If yes what other things needs to be added or removed?
TIA
Kate says
Hi! I haven’t tried using whole wheat flour in this recipe. When I’m subbing ww flour, I start by replacing half of the ap flour and then see what other changes need to be made. WW flour tends to absorb more moisture, so you may find that you need to add more moisture to the cake. Hope that gives you a place to start!
Linda says
Great recipe! I had everything to make the cake and everyone loved it. This one is a keeper.
Kate says
Thanks! I’m so glad it was a hit! Thanks for commenting. =)