This is the perfect cake to whip up whenever a chocolate craving strikes, no eggs needed and no special ingredients required! Just a few simple pantry staples are all it takes to make this rich, old-fashioned chocolate cake in no time.
Why You'll Love This Cake
- Moist, tender texture without eggs
- Deep chocolate flavor with simple ingredients
- No fancy tools or techniques needed
- Perfect for birthdays, casual desserts, or anytime chocolate cravings
Ingredients You'll Need
- CAKE
- 3 cups (15ounces/426 grams) all-purpose flour
- 2 cups (14 ounces/226 grams) sugar
- 1/2 cup (1.5 ounces/42.5 grams) unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon table salt
- 2 cups hot water
- 3/4 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon instant coffee granules
- 1 tablespoon vanilla extract
- 2 cups hot water
- FROSTING
- 8 tablespoons unsalted butter
- 1 1/2 cups (10.5 ounces/297grams) sugar
- 1 1/4 cups (3.75 ounces/106 grams) unsweetened cocoa powder, sifted
- 1/8 teaspoon table salt
- 1 1/4 cups heavy cream
- 1/4 cup sour cream
- 1 teaspoon instant coffee granules
- 2 teaspoon vanilla extract
The Binder: How This Cake Works Without Eggs
In traditional cake recipes, eggs act as the binder. But in this Old-Fashioned Chocolate Cake, vinegar and baking soda do the job instead. When combined, they create a chemical reaction that helps the cake rise and hold together.
Expert Tips for Success
- Use room temperature ingredients to reduce over mixing
- Don’t skip the vinegar—it’s essential
- Be sure to sift the cocoa powder, especially for the frosting, to make it extra smooth.
- Left over cake can be stored in an airtight container in the refrigerator for 3 days.
Cake Baking and Decorating Tools Needed
- 2 8-inch round cake pans
- Non stick baking spray
- Large mixing bowl
- 4 cup liquid measuring cup
- Whisk
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Adapted from Cuisine At Home
Old-Fashioned Chocolate Cake
This Old-Fashioned Chocolate Cake is rich, moist, and made without any eggs—perfect for those with allergies or when you're simply out of ingredients. With a tender crumb and deep chocolate flavor, it’s a nostalgic dessert that comes together easily using pantry staples. Whether you're baking for a special occasion or just craving a classic treat, this egg-free chocolate cake won’t disappoint!
Ingredients
SPECIAL TOOLS
- 2 8-inch round cake pans
- Non stick baking spray
- Large mixing bowl
- 4 cup liquid glass measuring cup
- Whisk
CAKE
- 3 cups (15ounces/426 grams) all-purpose flour
- 2 cups (14 ounces/226 grams) sugar
- 1/2 cup (1.5 ounces/42.5 grams) unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon table salt
- 2 cups hot water
- 3/4 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon instant coffee granules
- 1 tablespoon vanilla extract
- 2 cups hot water
FROSTING
- 8 tablespoons unsalted butter
- 1 1/2 cups (10.5 ounces/297grams) sugar
- 1 1/4 cups (3.75 ounces/106 grams) unsweetened cocoa powder, sifted
- 1/8 teaspoon table salt
- 1 1/4 cups heavy cream
- 1/4 cup sour cream
- 1 teaspoon instant coffee granules
- 2 teaspoon vanilla extract
Instructions
CAKE
- Adjust an oven rack to the center position. Heat oven to 350 degrees. Spray 2 8-inch round cake pans with non-stick baking spray and set aside.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. In a 4 cup liquid measuring cup add vegetable oil, vinegar, instant coffee granules, vanilla extract and hot water and whisk to combine. Add the wet ingredients to the dry ingredients and whisk until just combined. A few lumps are okay. Divide batter between prepared cake pans and bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let cakes cool in their pans for 15 minutes on a cooling rack. Then invert onto the cooling rack to cool completely.
FROSTING
- In a large saucepan over medium heat, melt butter. Add in sugar, cocoa and salt. Stir to combine. Mixture will be grainy.
- In a 4 cup liquid measuring cup, add heavy cream, sour cream and instant coffee and whisk until smooth. Reduce the heat to medium-low and slowly add the cream mixture to the chocolate and stir to combine. Cook until the sugar has dissolved and the mixture is smooth, about 6 to 8 minutes. Do not boil.
- Remove from the heat and stir in vanilla extract. Let frosting cool at room temperature until spreadable, about 2 to 3 hours. You can place the frosting in the refrigerator to speed up the process if needed.
ASSEMBLE
- Trim off cake domes that may have formed during baking to create a flat and even surface on each of the cake layers. Place one of the cake layers (cut side up) on a serving plate and spread about 1 cup frosting on top. Place second cake layer on top (cut side down) and spread remaining frosting on top and down the sides of the cake. Enjoy.
Notes
Frosting maybe be chilled until completely cold, then rewarmed gently in a microwave until spreadable. Heat at high power for 20 second intervals, stirring well after each interval.
Cake Storage: Cake can be stored in an air tight cake container for 3 days in the refrigerator.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 449Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 60mgSodium: 451mgCarbohydrates: 32gFiber: 1gSugar: 6gProtein: 5g
*Nutrition information is an estimate and will vary.*
CakePants says
Oh my gosh, that frosting looks heavenly!! Can't wait to give it a try sometime 🙂
thecakechica says
I love your name!