Easy Chocolate Cake With Nuts

Let’s be honest—chocolate cake is basically therapy you can eat. And what makes therapy better? Nuts, obviously! This ridiculously easy chocolate cake recipe is for those days when you need something decadent but your patience level is hovering somewhere between “I can’t even” and “Don’t talk to me.” The best part? It’s actually hard to mess up. Promise.

Why This Recipe is Awesome

First off, this isn’t some prissy, high-maintenance cake that demands your undivided attention for three hours. Nope! This is the laid-back friend of cakes—comes together in one bowl, doesn’t judge your mixing technique, and still turns out amazing. The nuts add this perfect crunch that makes people think you actually know what you’re doing in the kitchen. Plus, it works for basically any occasion: Monday blues? Chocolate cake. Friday celebration? Chocolate cake. Unexpected visitors? Whip this baby out and suddenly you’re the host with the most.

Ingredients You’ll Need

Round up these usual suspects:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1¾ cups granulated sugar (because 2 cups would be crazy, right?)
• ¾ cup unsweetened cocoa powder (the darker, the better for your chocolate soul)
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda (yes, they’re different things, I checked)
• 1 teaspoon salt (trust me on this one)
• 2 large eggs (room temperature = important, but who actually remembers to take them out early?)
• 1 cup milk (dairy or plant-based, we don’t discriminate)
• ½ cup vegetable oil (keeps it moist, unlike that joke your uncle told at dinner)
• 2 teaspoons vanilla extract (the real stuff if you’re fancy, the cheap stuff if you’re me)
• 1 cup hot coffee (brings out chocolate flavor, and no, your cake won’t taste like a latte)
• 1 cup chopped nuts (walnuts, pecans, or almonds—dealer’s choice)

Step-by-Step Instructions

1. Prep your battlefield. Preheat oven to 350°F (175°C) and grease two 9-inch round pans. Or one 9×13 if you’re not trying to create a layer cake masterpiece. Line with parchment paper if you’re the cautious type.
2. Mix the dry team. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Break up any cocoa clumps—nobody wants to bite into a pocket of dry cocoa powder. Trust me.
3. Add the wet squad. Throw in eggs, milk, oil, and vanilla. Mix until just combined. Don’t go wild with the mixing—this isn’t a stress-relief exercise.
4. Coffee time! Stir in the hot coffee. Yes, the batter will look alarmingly thin. No, you didn’t mess up. This is correct and part of the magic.
5. Go nuts. Fold in those chopped nuts. Save a small handful for topping if you’re feeling extra fancy (or want to hide any future frosting mistakes).
6. Bake it good. Pour batter into your prepared pan(s) and bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If it comes out with wet batter, keep baking, friend.
7. The waiting game. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely. I know it’s tempting to dive in while it’s hot, but restrain yourself. Your mouth skin will thank you.

Common Mistakes to Avoid

Even the most kitchen-challenged among us can nail this cake, but here are a few pitfalls to sidestep:

• Skipping the coffee. “But I don’t like coffee!” I hear you cry. Relax—the cake doesn’t taste like coffee. Coffee just makes chocolate taste more chocolatey. It’s science. Still resistant? Fine, use hot water, but know in your heart you’ve compromised greatness.
• Overmixing the batter. This isn’t a smoothie. Mix just until combined unless you enjoy rubbery cakes.
• Opening the oven every 5 minutes to check if it’s done. Your cake will sink faster than my motivation on Monday mornings.
• Using cold eggs. They don’t play well with other ingredients. If you forgot (like we all do), just put them in warm water for 5 minutes.
• Chopping nuts the size of golf balls. Unless you’re trying to break someone’s tooth, aim for smaller pieces.

Alternatives & Substitutions

Life happens. Ingredients go missing. Here’s how to pivot:

• No coffee? Use hot water or hot chocolate if you want to double down on the chocolate factor.
• Allergic to nuts? Skip them entirely or replace with chocolate chips, dried fruits, or even crushed pretzels for that salty-sweet vibe.
• No cocoa powder? Actually, just make a different recipe. This is chocolate cake. That’s like making spaghetti without pasta. However, if you’re truly desperate, melted chocolate can work in a pinch (about 4 oz per 3 Tbsp cocoa powder).
• Want to health-ify it? Replace half the oil with applesauce. Will it be as good? IMO, not quite, but you can feel slightly more virtuous while eating your second slice.
• Gluten issues? A good quality 1:1 gluten-free flour blend usually works well here. The texture might be slightly different, but chocolate is forgiving.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! It actually tastes better on day two when the flavors have had time to get cozy with each other. Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week (if it lasts that long, which it won’t).

Do I really need two types of leavening agents?
Baking powder and baking soda are doing different jobs here, like your two brain cells during an exam. One reacts with the acidic ingredients, the other provides lift. Together they create the perfect rise.

Can I freeze this cake?
You bet! Wrap it well in plastic wrap and then foil. It’ll keep for up to 3 months. Thaw overnight in the refrigerator when ready to indulge again.

What frosting goes best with this cake?
Honestly? This cake is moist enough to go naked. But if you insist on dressing it up, classic chocolate buttercream, cream cheese frosting, or even just a dusting of powdered sugar works beautifully.

My cake cracked on top. Did I ruin it?
Nope! Cracks just mean more texture and character. Plus, that’s what frosting was invented for—covering up our baking mistakes. Think of frosting as makeup for cakes.

Final Thoughts

There you have it—a chocolate cake that doesn’t demand culinary school credentials or the patience of a saint. It’s forgiving, adaptable, and always delivers on that chocolate fix we all need sometimes (or, let’s be real, constantly). The nuts add that perfect contrast of texture that makes people think you actually planned it rather than just throwing in whatever was in your pantry.

So go ahead—bake this cake when you’re happy, sad, or just because it’s Tuesday. Eat it for breakfast (I won’t tell). Share it with friends or hide in your closet with a fork—no judgment here. Just remember: calories consumed while baking don’t count, and neither do the ones you eat while “taste-testing.” That’s just quality control, and you’re nothing if not thorough.