If you’re anything like me, you love a good chocolate cake but sometimes just don’t have the time or energy to whip up an elaborate dessert. Enter the Busy Day Chocolate Cake. This cake is perfect for those days when you want to satisfy your chocolate cravings without spending hours in the kitchen. With simple ingredients and straightforward steps, this cake is not only delicious but also incredibly easy to make. Let’s dive into the details of this delightful treat!
What Sets This Recipe Apart
What makes this Busy Day Chocolate Cake stand out is its simplicity. You can whip it up in no time and still end up with a moist, rich, and flavorful chocolate cake that everyone will love. The addition of hot coffee enhances the chocolate flavor, making each bite a decadent experience. Plus, it’s a one-bowl recipe, which means less cleanup for you—yay!
Gather These Ingredients
To make the Busy Day Chocolate Cake, you’ll need the following ingredients:
- 2 cups white sugar
- 2 cups flour
- 4 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs (room temperature)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 1 cup vegetable oil
- ½ cup butter (softened)
- ½ cup cocoa powder (for frosting)
- 3 cups powdered sugar
- 2 tablespoons coffee (for frosting)
- 1 tablespoon vanilla extract (for frosting)
What You’ll Need (Gear)
Before you start, make sure you have the right tools on hand:
- Mixing Bowls: A large bowl for mixing the cake batter and a medium bowl for the frosting.
- Measuring Cups and Spoons: Accurate measurements are key to a successful cake.
- Whisk: For blending the dry ingredients and a hand mixer for the frosting.
- 9×13 inch Baking Pan: Perfect for this cake size.
- Cooling Rack: Essential for cooling your cake before frosting.
Step-by-Step: Busy Day Chocolate Cake
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together until well mixed.
Step 3: Add Wet Ingredients
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Step 4: Stir in Coffee
Slowly pour in the hot coffee while stirring the batter. The batter will be quite thin, which is completely normal.
Step 5: Bake the Cake
Pour the batter into the prepared 9×13 inch baking pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
Step 7: Prepare the Frosting
In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, mixing until combined. Pour in the coffee and vanilla extract, and beat until smooth and fluffy.
Step 8: Frost the Cake
Once the cake is completely cool, spread the frosting evenly over the top. Feel free to add any decorations or toppings you desire!
Seasonal Flavor Boosts
Want to switch things up? Here are some seasonal flavor boosts you can add to your Busy Day Chocolate Cake:
- Fall: Mix in a teaspoon of cinnamon or pumpkin spice for a cozy autumn flavor.
- Spring: Add a splash of orange zest for a refreshing citrus twist.
- Summer: Top with fresh berries for a light and fruity finish.
- Winter: Incorporate peppermint extract into the frosting for a festive touch.
Testing Timeline
If you’re wondering how to gauge the perfect bake for your Busy Day Chocolate Cake, here’s a helpful timeline:
- 30 minutes: Start checking the cake for doneness by inserting a toothpick.
- 35 minutes: If using a glass pan, it might need a few extra minutes to bake.
- 10 minutes: Let the cake cool in the pan before transferring it to a cooling rack.
Leftovers & Meal Prep
The Busy Day Chocolate Cake is perfect for leftovers and meal prep:
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer it chilled, you can refrigerate it, but be sure to let it come to room temperature before serving for the best flavor.
- For meal prep, consider cutting the cake into individual servings and freezing them. This way, you can enjoy a slice of chocolate heaven whenever the craving strikes!
Your Top Questions
Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving for the best results.
How do I store the frosted cake?
If your cake is frosted, cover it loosely with plastic wrap or aluminum foil and store it at room temperature for up to 3 days. You can also refrigerate it, but it’s best served at room temperature.
Can I add nuts or chocolate chips to the batter?
Definitely! Feel free to fold in some chopped nuts or chocolate chips after mixing the wet and dry ingredients for an extra layer of flavor and texture.
More Recipes You’ll Love
If you enjoyed the Busy Day Chocolate Cake, here are some more recipes you might love:
Save & Share
If you loved making the Busy Day Chocolate Cake, don’t forget to share your creation on social media! Tag your friends and get them to try this easy and delicious recipe. Baking is always more fun when you share it with others.
There you have it! The Busy Day Chocolate Cake is ready to be enjoyed by family and friends. Its rich chocolate flavor and simple preparation make it a go-to recipe for any occasion. So, roll up your sleeves, gather your ingredients, and get baking!
Busy Day Chocolate Cake
Ingredients
For the Cake:
- 2 cups white sugar
- 2 cups flour
- 4 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs (room temperature)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 1 cup vegetable oil
- ½ cup butter (softened)
For the Frosting:
- ½ cup cocoa powder
- 3 cups powdered sugar
- 2 tablespoons coffee
- 1 tablespoon vanilla extract
Instructions
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together until well mixed.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Slowly pour in the hot coffee while stirring the batter. The batter will be quite thin, which is completely normal.
- Pour the batter into the prepared 9x13 inch baking pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
- In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, mixing until combined. Pour in the coffee and vanilla extract, and beat until smooth and fluffy.
- Once the cake is completely cool, spread the frosting evenly over the top.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Hand Mixer
- 9x13 inch Baking Pan
- Cooling rack
Notes
- Store leftovers in an airtight container for up to 3 days.
- For meal prep, freeze individual servings for a quick treat.
- Substitute buttermilk with milk and vinegar if needed.
