Blender Chocolate Cake {Eggless, Easy, Super Soft & Moist}
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Blender Chocolate Cake {Eggless, Easy, Super Soft & Moist} is an easy recipe to follow. This recipe does not require multiple preparation steps. Since it requires just Mix and Bake, even a beginner baker can bake it with ease.
Blender Chocolate Cake {Eggless, Easy, Super Soft & Moist}
You must be wondering that what the heck this BLENDER CHOCOLATE CAKE is all about? Blender? Like really? Is that even a thang… err…. thing? Let me tell you, folks, that Blender Chocolate Cake exists. It exists for all of us, who are lazy at baking or shy away from baking. This cake is very much there for all of us who crave for super soft, moist, almost like a sponge chocolate cake but do not want to put the long chemistry lesson in action to bake it.
AND THE BEST PART – You do not have to wash tonnes of bowls later on.
Blender Chocolate Cake = Chocolate cake made in Blender or Mixie
Why is the Blender Chocolate Cake Special?
THE BLENDER CHOCOLATE CAKE is such a delicious treat which requires absolutely no prep. All the prep that the recipe demands is
1.measuring the ingredients
2.then putting all of those ingredients in the blender or mixie (as many people would call it)
3.Blitz it a couple of times while scraping the sides, 4.Pour the batter into the cake pan and bake. THAT’S IT!
I promise that it is not a fad or something that will fade away with time. IT IS HERE TO STAY! I mean, look at the convenience of the recipe. The ingredients used are so common, that can be found in any pantry. Just 4 steps recipe. Requires pressing the “BAKE” button and tada…IT IS DONE! No other chocolate cake recipe has ever been this convenient and easy, never, ever.
Blender Chocolate Cake
Do you see the crumb up there ⇑? What do you see? Please…please say that you see the moistness and softness of the crumb. Folks, it was so delicious that almost all of it was gone in few hours.
This can make an awesome hostess gift. The cake will be absolutely decadent when drizzled with chocolate ganache sauce.
Super Moist Easy Eggless Chocolate Cake is the most searched and pinned cake from my blog. Therefore, I can already see that this will be a very popular cake form the blog.
The recipe has been adapted from Dinner with Julie. For the original recipe, click here. Since the cake has the perfect sweetness which means not overly sweet, people like me who are picky about the sweetness can eat it to the heart’s content. But if you like your cake on the “sweeter” side, then I will mention the amount separately in the notes.
HERE IS HOW YOU MAKE IT!
To convert cups into grams, click here.
Blender Chocolate Cake {Eggless, Easy, Super Soft & Moist}
Ingredients
DRY INGREDIENTS
- 1&1/2 cups Sugar, regular sugar not powdered If you like cake sweeter, use 1&3/4 cups sugar
- 2 cups All purpose flour
- 3/4 cup Cocoa Powder, unsweetened
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 2 tsp Baking Powder
WET INGREDIENTS
- 1 cup Milk room temperature
- 1/2 cup Yogurt, thick room temperature
- 1/2 cup Cooking Oil
- 1 tsp Vanilla Essence
- 1 cup Warm Water microwaved for 30 seconds
Instructions
- Preheat the oven at 350*F or 180*C. Spray the Bundt Cake Pan or Loaf pan with cooking oil lightly. Or grease it with melted butter.
- Take your blender or mixie. Add all the wet ingredients and sugar to the blender/mixie. Blend till smooth for few seconds.
- Now add all the dry ingredients + warm water to the blender/mixie. Blend it till smooth, for about 2 minutes. It will start making small bubbles. That is the reaction of hot water with all the baking soda there.Stop the blender in between and scrape the sides for 2-3 times in between to make sure that all the ingredients are mixed well. It will be a runny batter and not thick.
- Pour the batter in prepared cake pan. Bake it for 50-60 minutes, till the tooth pick comes out clean. Few cracks on the top are normal. Start checking your cake at 45 minutes. Every oven is different, hence the timing will differ.
- Take it out of the oven and let sit for 5-7 minutes in the pan. Then flip it out carefully on a cooling rack and let cool down for 10 minutes before you slice it.
- Serve it warm with some sugar glaze or chocolate sauce and fresh fruits.
STORAGE
- Make sure it is completely cooled before you store it.It will store well at room temperature for 2-3 days in air tight container. Or you can refrigerate it for 1 week i an air tight container.
Isn’t this cake recipe amazingly simple and easy to follow?
Few things to keep in mind –
- Since it is an eggless cake, the texture will be slightly denser than the cake that has eggs in it.
- This cake can be used as a base recipe to create puddings, pastries and trifles.
- I would rather bake the cake less sweet if I plan to dress it with toppings like cream and glaze, so that it can balance out the sweetness in the end.
Some other EGGLESS CHOCOLATE RECIPES from the blog –
chocolate butter cookies, chocolate walnut bark, walnut brownie, hot chocolate, Kaju chocolate barfi and many more.
You may order the mentioned supplies from Amazon via my blog.
Can’t make it now? PIN IT FOR LATER!
In my kitchen, you will always EAT HAPPY & STAY HAPPY!
Sonal
If I want to make this cake in microwave whether any changes are required to be made in the recipe & also please suggest the settings to be used for microwave. TIA.
Hello Poonam – sorry dear. I can’t guide you for the microwave version for this.
Does 1 cup equalsto 200 ml or 250 ml?
250 ml. USA measurement cups measure 237 ml for 1 cup to be precise.
Yes made it! My girls loved it and managed to finished the whole cake which is like wow amazing in my place.Thanks.
Hi I tried this cake today with no change in measurement but I used round tin as I do not have bundt pan. Initially the cake rose v well but later it started deflating. The cake took a look g time to cook though the temp was correct I use oven thermometer n MR oven. Also for some.reason the cake was uncooked at bottom so had to cook for longer but the top n sides turned hard. Feeling sad please advice how to improve.
Hi Manisha, so sorry that this happened. This cake batter is liquidy so takes more time if not cooked in bundt pan. With that the sides and top will turn hard. Next time this happens, take it out when it is baked, cover with foil for sometime. The steam inside will soften the hardened edges. I will recommend bundt cake pan for this.
Another point to note, keep your baking pan in the middle of the oven always for even baking. Do not place it close to top or bottom of the oven.
I love the fact that you need just a bowl to make this..I hate keep on washing dishes… cake looks amazing dear
Thank you dear Lathiya
What a beautiful Looking Cake Sonal,So perfect and so spongy and that too eggless. I will surely give it a try.
Thank you dear friend
Looking soo yumm… Plz give the vanilla version of this Blender cake
Thank you . Will do that soon
The cake looks super moist and just yum. The rasberries are a perfect accompaniment ☺
Thank you dear Avin
That is one rich and moist cake!! Love the beautiful texture, perfect for any celebrations or just for a relaxing afternoon tea!!
You got it Priya
really love this base recipes, quick easy and faster to make. I am also a eggless baker
Good to connect with another Eggless Baker Priya! Thank you ☺️
I make a similar one, the ingredients are same, but never tries putting in the blender. Nice moist cake Sonal.
Thank you dear Jaya
It’s an amazing recipe. But can you provide the ingredients for the same if I want to make a cake using eggs please. Thanks
Thanks Kanika! Use 2 eggs replacing 1/2 cup yogurt. Original recipe link is given in the post which uses eggs. Please check that.
Cake looks amazing.. superb texture and ready in a bowl that is a wow thing. Lovely share
Can i sub the oil for butter? Should that work too?
You can use the unsalted butter at room temperature. I have never used butter in this recipe so can’t guarantee the outcome.
Wow blender cake? wish I saw your post earlier as just today I prepared a cake. never mind next time 🙂 BTW that cake looks awesome!
I want to know if the batter is excess can I store it and bake it next day.
It is not a big cake so the batter is not much. I wouldn’t recommend storing it for the next day. If you want, you can give it a try.
Lovely textured cake and the pics speaks it all …
Thank you
This cake is oh so heavenly, I always drool over the pics whenever you share on social media. Very mist and tasty cake.
Thank you ☺️ dear Sapana
I love easy peasy recipes, and this one just fits the bill, Sonal! It looks gorgeous:)
Thank you dear Freda ☺️
Hi,
The cake turned out very soft and good to eat. However, it was little dense, can u pls tell me the reason..
Most of the eggless cakes are denser than the egg versions.
Hi can we make it in pressure cooker as I don’t have oven.
Vidhya,
I havent trued this cake in pressure cooker so cannot guide you.
The cake s soo beautiful….super soft n recipe s very convenient……thnks for this lovely recipe …
Thank you
Hi , can this be doubled ? If yes what are the measurements like . My bundt pan is big
Hey Kalai,
I guess you can double it up but I can’t give you the measurements for that! The baking agency’s quantities change and do not double up all the time.
You can bake it in a cake loaf pan.
Yes . Doubled recipes don’t end well. I will try in a small loaf pans and see. Thank you
Turned out well. Was so soft . I just had to bake it a little longer . Thank you for the recipe.
Thank you dear! That’s my go to Cake!! All The ovens are different so have to keep an eye 🙂
My elder one has been telling me that she wants to make a chocolate cake, and what time for this recipe to appear on my feed! Will try this with her… 🙂
Thank you Rafeeda! I hope you like it
Your recipes are so yummy but when I tried it became so stikky and stuck in my mouth.why it’s happen I donot know Pl mail me with solution.
Did you eat it right out of the oven? You have to let it cool down for at least 15 minutes before you cut and eat it. Many people tried it and no complains.
I love everything about this recipe Sonal! It’s beautiful and looks delicious!
Thank you Julie