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20 Minute Chocolate Cake

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This rich, moist chocolate cake comes together in just 20 minutes of baking time, topped with a smooth, fudgy icing that seeps into the cake for extra decadence. Perfect for last-minute gatherings or a quick dessert craving!

YIELD

12 servings

PREP

15 min

COOK

20 min

READY

35 min

Pro Tips

  • Room Temperature Eggs: Use room-temperature eggs to ensure a smoother batter and better emulsification.
  • Poking Holes: Space the holes evenly (about 1 inch apart) to allow the icing to distribute uniformly.
  • Icing Consistency: If the icing is too thick, add an extra tablespoon of milk; if too thin, add a bit more powdered sugar.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices briefly in the microwave for a warm, fudgy texture.
  • Make Ahead: Prepare the cake a day in advance; the flavors deepen as it sits.

Optional Variations

  1. Nutty Crunch: Add ½ cup chopped pecans or walnuts to the icing before pouring it over the cake for added texture.
  2. Coffee Boost: Replace the ½ cup water in the cake batter with strong brewed coffee to enhance the chocolate flavor.
  3. Spiced Version: Add ½ teaspoon cinnamon or a pinch of cayenne pepper to the batter for a warm or slightly spicy kick.
  4. Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
  5. Vegan Option: Use plant-based butter, almond milk (with 1 teaspoon vinegar for buttermilk), and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

Ingredients

2 473
2 473
CUPS ML SUGAR
2 226
STICKS G BUTTER
4 ½ 68
TABLESPOONS ML COCOA POWDER
½ 7.5
TABLESPOON ML WATER
hot
½ 118
CUP ML BUTTERMILK
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML BAKING SODA
2 2
LARGE LARGE EGGS
For the chocolate icing
1 453.6
POUND G POWDERED SUGAR
½ 118
CUP ML BUTTER
¼ 59
CUP ML COCOA POWDER
6 9E+1
TABLESPOONS ML MILK
1 5
TEASPOON ML VANILLA EXTRACT

Directions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a 13×9×2-inch baking pan with cooking spray and lightly dust with cocoa powder or flour to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and sugar until combined.
  3. Prepare Wet Mixture: In a small saucepan over medium-low heat, combine the butter, cocoa powder, and water. Stir until the butter is fully melted and the mixture is smooth. Remove from heat and pour over the flour-sugar mixture. Stir until well combined.
  4. Add Remaining Ingredients: In a small bowl or measuring cup, combine the buttermilk, baking soda, and vanilla extract. Stir this into the batter. Add the eggs one at a time, mixing well after each addition until the batter is smooth.
  5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 18–20 minutes, or until a toothpick inserted in the center comes ocdc ut clean.
  6. Make the Icing: While the cake bakes, prepare the icing. In a clean small saucepan, combine the butter, cocoa powder, milk, and vanilla extract over medium-low heat. Stir until the butter melts and the mixture is smooth. Remove from heat. In a large mixing bowl, place the sifted powdered sugar. Pour the warm cocoa mixture over the sugar and beat with a hand mixer or whisk until smooth and glossy.
  7. Poke and Ice: As soon as the cake comes out of the oven, use a clean skewer, toothpick, or fork to poke holes evenly across the surface (about 20–30 holes). Slowly pour the warm icing over the hot cake, spreading it evenly with a spatula. The icing will seep into the holes, adding moisture and flavor.
  8. Cool and Serve: Let the cake cool for 5–10 minutes before slicing. Serve warm or at room temperature.
* not incl. in nutrient facts Arrow up button

Comments


anonymous

surely this cake will run everywhere. What is a sheet pan?

zhangbo

Sheet pan means baking sheet, in this recipe, you can use 13 by 9-inch rimmed baking sheet, enjoy!!

 

 

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 584 38% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 236mg 10%
Total Carbohydrate 30g 30%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 15% Vitamin C 0%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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