There’s just something magical about a cake that looks like it took hours but actually came together faster than ordering a pizza, right? I’m talking about the sheet cake that pretends to be a giant, decadent cupcake—my absolute favorite format for feeding a crowd! Forget wrestling with dozens of tiny cupcake liners; that’s a nightmare I prefer to skip. This recipe for my Simple Chocolate Cupcake Cake is the real deal. It’s unbelievably moist, deeply chocolatey, and so straightforward, you’ll wonder why you ever bothered with complicated layer cakes for parties. Trust me, once you bake this single-pan masterpiece, it’s going to become your go-to answer for everything, from last-minute summer BBQs to school events. It just works!
Why This Chocolate Cupcake Cake is Your New Go-To Dessert
Honestly, this cake just makes life easier, which is exactly what I need most days. It’s proof that you don’t need fancy equipment or a ton of time to get a showstopper dessert.
- It’s insanely quick; you whisk everything together in one bowl—well, almost one bowl.
- The texture is fantastic—it’s far moister than your average sheet cake, I promise!
- It bakes up perfectly flat, meaning frosting is a dream and cleanup is minimal.
- This is the easiest way to serve a crowd without having to scoop perfect portions.
If you want to see another one of my deeply chocolatey favorites, check out this amazing 70s Hershey’s chocolate cake, but for speed, nothing beats this cupcake cake!
Essential Ingredients for the Perfect Chocolate Cupcake Cake
Okay, so the list looks pretty standard, but every single item plays a crucial role in getting that perfect, tender crumb. You need the dry stuff whisked together first to make sure the leavening agents are totally evenly distributed. That means flour, sugar, cocoa, baking soda, baking powder, and salt all going in before we get messy.
Then come the wet ingredients—the eggs, milk, oil, and vanilla. But here’s the kicker that always separates a good chocolate cake from a spectacular one: the boiling water at the very end. It seems wild, right? But trust me on this simple technique.
- Standard dry base: 1 3/4 cups flour, 1 3/4 cups sugar, plus leaveners and salt.
- Moisture foundation: 2 eggs, 1 cup milk, and 1/2 cup vegetable oil.
- The secret weapon: 1 cup of actual boiling water mixed in last!
My biggest tip for E-E-A-T here is on the cocoa powder. Since this cake is just pure, gorgeous chocolate flavor, splurge a little on a good quality unsweetened cocoa. It truly makes a difference in the final depth of color and taste. If you ever run into trouble with milk substitutes, I have a great page on buttermilk substitutions you might find handy!
Ingredient Notes and Expert Substitutions for Your Chocolate Cupcake Cake
I get asked all the time about the wet ingredients, especially that final cup of boiling water. It blooms the cocoa powder, which sounds fancy, but really it just means it unlocks the deepest, darkest chocolate flavor possible. It’s what makes this cake so incredibly rich!
Now, for my favorite substitution: skip the boiling water entirely and use hot, strong brewed coffee instead. Seriously! You won’t taste the coffee, I promise. It just amps up the dimension of the chocolate so much. It’s my big secret for making any chocolate cake taste like it came from a high-end bakery. This tiny swap is a game-changer for moisture and flavor depth.
When it comes to the milk, you can use practically anything, but my absolute favorite is whole milk or even buttermilk if you happen to have it lying around. Buttermilk adds a slight tang that works beautifully alongside the dark cocoa. If you’re dealing with different liquids, I’ve got a great big list on general baking tips that covers all sorts of variations!
Step-by-Step Instructions for Baking the Chocolate Cupcake Cake
This recipe is so refreshingly fast. You’ve got about 15 minutes of prep time before this beauty goes into the oven. The total time commitment is under an hour, which is why this is my secret weapon for weeknight desserts! Remember to preheat that oven to 350 degrees F (that’s 175 degrees C) and most importantly, don’t forget to properly grease and flour your 9×13 inch baking pan. A sticky cake is a tragedy!
First, get all those dry guys—the flour, sugar, cocoa, baking soda, baking powder, and salt—and whisk them enthusiastically in a big bowl until they look perfectly uniform. No clumps allowed! Next, you’ll add the eggs, milk, oil, and vanilla right on top. Mix this on medium speed with your electric mixer for a good two minutes. It’ll start coming together, but don’t panic if it looks a little thick.
The real magic, as we’ve discussed, happens when you stir in that single cup of boiling water. You have to stir gently here—just until it’s smooth. The batter will become crazy thin. If you haven’t made a cake with thin batter before, it feels wrong, I know! Pour it right into your prepared pan. Bake it for about 30 to 35 minutes. You’re looking for that toothpick inserted right in the center to come out clean—that’s your signal that this glorious Chocolate Cupcake Cake is done. Let it cool fully before you even THINK about frosting it; patience is key here!
If you need more guidance on getting that classic moist crumb, take a peek at my recipe for the perfect chocolate cake. It shares some similar DNA!
Tips for Achieving the Ultimate Moist Chocolate Cupcake Cake
You’ve mixed it, it’s in the oven—now we just need to make sure we nail the landing! The absolute most important moment in this entire process, and I learned this the hard way, is *after* you add that boiling water. The batter will seem incredibly thin, almost like soup. When I first made this Chocolate Cupcake Cake, I panicked, thinking I had messed up the ratios. I added an extra spoonful of flour! Big mistake, huge! That step guarantees the moist texture, so you have to trust the thinness.
Once that water is stirred in, stop stirring almost immediately. You only want the ingredients just combined. Overmixing at this stage, especially after the cocoa has bloomed, will create gluten, and suddenly your super-moist cake turns chewy. Don’t do it!
Also, a quick word on the pan preparation: don’t skimp on that grease and flour step. This batter spreads out so much, and if one corner sticks, you’re going to be hacking at it with a spatula, which ruins the beautiful, flat ‘cupcake top’ look. I use soft butter and then make sure every nook of that 9×13 pan is coated in a fine layer of flour. It’s worth the one extra minute of scrubbing your hands afterwards!
If you want a deeper dive into general baking science, including what happens when you mess with mixing times, check out my general page on baking tips to make you a better baker. Knowing *why* we do things makes everything taste better!
Frosting Your Beautiful Chocolate Cupcake Cake
Now we get to the best part: topping this incredible, flat chocolate canvas! The recipe is intentionally vague here because it trusts you to know what makes you happy. If you’re using this as a potluck dessert, I always suggest going with a classic chocolate buttercream frosting. It pipes beautifully and holds up well at room temperature.
However, if you want that true, visually stunning contrast that makes people think you spent all day working on this, you absolutely must try a stark white frosting. The pairing of deeply dark chocolate with bright white icing is what gives this the ‘cupcake cake’ presentation.
If you don’t have a favorite recipe handy, I highly recommend using my quick simple white frosting recipe. It whips up in minutes and creates that perfect, fluffy layer that sits beautifully next to the cake. You can even dust the top with some mini chocolate chips or colorful sprinkles before the frosting sets for extra visual flair!
Storage and Reheating for Your Chocolate Cupcake Cake
Keeping this amazing cake fresh is simple, but we need to talk about that frosting situation! If you used a standard chocolate buttercream, you can leave the whole pan right out on the counter. Just make absolutely sure it’s covered tightly with plastic wrap or foil to keep the air out. It’ll stay perfectly moist at room temperature for about three days. You won’t even need to reheat it!
Now, if you opted for a cream cheese frosting—which is heavenly, by the way—you cannot leave it out. That needs to go straight into the fridge. When you take it out to serve, try to let it sit on the counter for about 30 minutes first, though. Cold chocolate cake is a little hard, and you want it to be soft and tender, just like when you first baked it. Seriously, this cake is so sturdy, it doesn’t care if you freeze it either, wrapped tightly!
Frequently Asked Questions About Making a Chocolate Cupcake Cake
I know when I try a new recipe, even a super simple one like this, I always have a million questions buzzing around my head before I even turn the oven on. I’ve pulled together the most common ones I get asked about this particular Chocolate Cupcake Cake so you can bake with total confidence!
Can I use this exact batter to make individual cupcakes?
Yes, you absolutely can! It’s a fantastic recipe to convert into actual cupcakes, though you need to adjust the baking time quite a bit. This batter makes a massive 9×13 cake, so dividing it into standard cupcake liners means they will bake much faster. I usually fill the liners about two-thirds full and bake them for around 18 to 20 minutes, checking them right around the 17-minute mark. They come out so light and fluffy when baked individually! If you want some extra tips specific to making perfect cupcakes, I always refer back to my guide on perfect 12 bakery-style cupcakes.
What if I don’t have a 9×13 pan? Can I use a round pan?
You can, but you have to be smart about it! Since this is a thinner batter, pouring it into a standard 9-inch round pan will give you a really tall cake that needs a longer bake time. If you use a 9-inch round pan, plan on baking for closer to 40 or 45 minutes. The center has to be fully cooked through since this cake is so thick otherwise. A 9×13 pan just gives you that ideal thinness for the ‘cupcake top’ look we are aiming for.
How long will this easy dessert stay fresh?
This is the beauty of a great sheet cake—it holds up wonderfully! If you keep it covered tightly on the counter at room temperature, it stays incredibly moist for a good three days. The high sugar content helps keep it fresh. If you frost it with something perishable, like cream cheese, you have to refrigerate it, but otherwise, the counter is perfect!
Why is my batter so thin after I add the boiling water?
Please don’t worry about this part! It is supposed to be thin. That thin liquid batter is the secret sauce that yields an incredibly moist chocolate cake that isn’t dense or heavy. It means the cocoa powder has bloomed properly, and you’ve done everything right. Just pour it gently into your pan and watch it bake up perfectly!
Serving Suggestions for This Easy Chocolate Cupcake Cake
While this Chocolate Cupcake Cake is absolutely divine simply frosted with a big layer of rich chocolate and eaten straight off a paper plate—which happens often at my house—it’s also a beautiful base for a more dressed-up dessert. Because it’s a single layer and so sturdy, it handles toppings beautifully without crumbling apart.
If you aren’t going for a full frosting layer, just a light dusting of powdered sugar works wonders, letting that deep chocolate flavor really pop. For parties, I love serving squares warm with a scoop of vanilla bean ice cream melting slightly over the top. The hot/cold contrast is fantastic! Fresh raspberries or sliced strawberries cut through the richness perfectly, too. If you need more inspiration on pairing desserts, check out my collection of amazing 4 delicious dessert recipes you’ll adore!
Serving Suggestions for This Easy Chocolate Cupcake Cake
While this Chocolate Cupcake Cake is absolutely divine simply frosted with a big layer of rich chocolate and eaten straight off a paper plate—which happens often at my house—it’s also a beautiful base for a more dressed-up dessert. Because it’s a single layer and so sturdy, it handles toppings beautifully without crumbling apart.
If you aren’t going for a full frosting layer, just a light dusting of powdered sugar works wonders, letting that deep chocolate flavor really pop. For parties, I love serving squares warm with a scoop of vanilla bean ice cream melting slightly over the top. The hot/cold contrast is fantastic! Fresh raspberries or sliced strawberries cut through the richness perfectly, too. If you need more inspiration on pairing desserts, check out my collection of amazing 4 delicious dessert recipes you’ll adore!
Print
Simple Chocolate Cupcake Cake
- Total Time: 50 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for a moist chocolate cake baked in a single pan, resembling a large cupcake.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
- Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Notes
- You can use your favorite chocolate frosting for topping.
- For a richer flavor, substitute coffee for the boiling water.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35
- Sodium: 250
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Keywords: chocolate cake, cupcake cake, easy dessert, cocoa, sheet cake