Chocolate Cake Made with Only Cocoa Powder (Rich, Moist, Simple)
I love a clever kitchen hack — especially when it turns pantry staples into a cake that tastes fancy. This recipe uses only unsweetened cocoa powder (no chocolate bars) plus common ingredients for a cake that’s rich, moist, and fluffy. Below you’ll find why cocoa powder works, which type to use, a straightforward recipe, flavor tips, frosting ideas, storage guidance, and a short FAQ. If you want other approaches to chocolate cakes that skip butter or go fully vegan, see the guide on a fluffy butterless chocolate cake or the vegan chocolate cake that’s moist and rich.
Why use only cocoa powder?
- Easy to store in the pantry
- Consistent chocolate flavor every time
- Less fuss — no melting or tempering
- Great texture when incorporated into batter
Which cocoa is best?
There are two common types:
- Natural cocoa — brighter, tangy chocolate. Use with baking soda.
- Dutch-processed cocoa — smooth, mellow chocolate. Use with baking powder (or a recipe that includes it).
Note: If using Dutch-processed, increase or include baking powder rather than relying on baking soda alone. If you’re curious about leavening swaps or baking without baking powder, this piece on how to make a cake without baking powder covers options and adjustments.
Simple Chocolate Cake (Cocoa Powder Only)
Yields: one 8-inch cake
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs (see egg-free options below)
- 1 cup (240 ml) milk (or use buttermilk for extra tang/moisture)
- 1 tbsp vinegar (white or apple cider)
- 1/2 cup (120 ml) vegetable oil
- 1 tsp vanilla extract
Baking gear: greased and floured 8-inch pan (or lined with parchment), oven preheated to 350°F (175°C), toothpick for doneness test.
If you need egg- or dairy-free alternatives, refer to the easy methods for cakes made without eggs and milk.
Step-by-step Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch pan.
- In a bowl, whisk together eggs, milk, vinegar, oil, sugar, and vanilla until smooth (2–3 minutes).
- Sift in cocoa powder, flour, baking soda, baking powder, and salt. Mix until lump-free and smooth (2–3 minutes).
- Pour batter into the pan and smooth the top.
- Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pan, then transfer to a wire rack to finish cooling.
Tip: avoid overbaking — a slightly moist center indicates a tender cake. For other common oven mishaps and how to rescue or prevent them, see these foolproof oven tips and the collection of cake-baking fixes.
Tips for richer chocolate flavor
- Add 1 tsp espresso powder to the dry mix to boost chocolate depth (no coffee taste).
- Use slightly hot milk to help cocoa bloom and feel richer.
- Let the batter rest 5 minutes before baking to settle bubbles for even texture.
- Swap milk for buttermilk to add tang and extra moistness.
If you want to speed things up, this blender cake method is great for quick mixing.
Easy frosting ideas
- Simple Chocolate Glaze: 1 cup powdered sugar 2 tbsp cocoa 2–3 tbsp milk — stir until smooth, pour over cake. For more glaze variations and tips, check a guide to simple glazes for any cake.
- Quick Chocolate Buttercream: 1/2 cup butter 1 1/2 cups powdered sugar 3 tbsp cocoa 2–3 tbsp milk — beat until fluffy.
- Cream Cheese Frosting: 8 oz cream cheese 1/2 cup butter 2 cups powdered sugar — great with a tangy cake.
- For a sleek, glossy finish, consider a chocolate ganache topping or this personal take on glossy chocolate ganache.
Flavor variations
- Orange Cocoa: add 1 tsp orange zest for citrus-chocolate.
- Spicy Cocoa: add 1/2 tsp cinnamon pinch cayenne for warmth.
- Nutty: fold in 1/2 cup chopped nuts for crunch.
- Mocha: replace 1/4 cup milk with brewed coffee for a deeper chocolate note.
If you want a cake that shines without frosting, try ideas from the no-frosting cake guide.
Storage
- Room temp: cover or wrap — keeps 2 days.
- Fridge: airtight container — keeps 5–7 days.
- Freezer: wrap tightly, freeze slices — up to 3 months.
To thaw: refrigerate overnight or leave at room temp for a few hours.
If your cake ends up dry, these simple fixes and prevention tips can help salvage slices and improve next time: what to do when your cake is too dry.
Why this works (and what I love)
- Simple ingredients — mostly pantry staples.
- Fast prep — mix-and-bake friendly (or try a no-mixer method for minimal cleanup).
- Great flavor — cocoa powder carries the chocolate load without melted bars.
Frequently Asked Questions
Q: Can I bake a cake with only cocoa powder?
A: Yes. Cocoa powder gives rich chocolate flavor and yields a moist, tender cake using pantry staples.
Q: Which cocoa should I use: natural or Dutch-processed?
A: Both work. Use natural cocoa with baking soda, and Dutch-processed with baking powder.
Q: Do I need special ingredients or a special pan?
A: No. Standard pantry ingredients and an 8-inch pan are fine. Preheat oven to 350°F (175°C).
Q: How long do I bake it and how do I check doneness?
A: Bake 30–35 minutes. Insert a toothpick in the center — it should come out clean.
Q: How do I cool and store the cake?
A: Cool 10 minutes in the pan, then move to a wire rack. Store covered at room temp for 2–3 days or refrigerate for longer.
Q: What if I want a super-fast single-serve option?
A: Try a microwave mug cake or a quick microwave layer — both are great for an immediate chocolate fix: microwave mug cake or the broader microwave cake method.
Conclusion
With just cocoa powder and common pantry staples, you can make a cake that’s fancy-tasting without any tempering or melted chocolate. Key steps: preheat to 350°F, mix wet and dry until smooth, bake 30–35 minutes, and pass the toothpick test. Use the cocoa type and leavening that match (natural baking soda or Dutch baking powder), and add small flavor boosters like espresso powder or hot milk if you want the flavor to sing. It’s forgiving, fast, and proudly rich, moist, and fluffy — perfect for celebrations or a midweek chocolate rescue. If you ever want to strip the recipe back to the bare minimum, there’s also a surprisingly good 3-ingredient cake approach to consider.
