Blender Chocolate Cake

Blender chocolate cake 1

I realize that 90% of the chocolate cakes you see here are bundt cakes. There are two reasons for this: 1) I like dense, damp, not-too-sweet (even squidgy) chocolate cakes best. And 2) I’m pretty lazy; I’d rather not deal with the layers, which require to be dressed with frosting, and I like the sort of cake you can eat by the wedge – it’s easier to shave off a nibble here and there.

And so last Sunday, having just made a round of smoothies, I decided that while the blender was out I’d fast-track the batter for a chocolate cake I had decided to bring my mother in law, who likes a wedge of cake to nibble every night before bed. My standard chocolate cake has a very thin batter anyway; I figured it could be blitzed up like a smoothie and poured into the pan. Right?

blender chocolate cake 2

I was being so lazy about it all that I didn’t even go upstairs to get my camera, but just pulled my phone out of my pocket, and the photos of brown goo it took won’t encourage you to want to make it. You still get the gist? The verdict: it worked, although I wish I had a blender that didn’t require so much scraping. The first cake I dusted with icing sugar to help it not look naked; the next time I warmed some cream on the stove, added some chocolate chips (a ratio of about 2 parts chocolate to 1 part cream), took it off the heat and let it sit a minute, then stirred it smooth and dribbled it overtop. (If you want to get fancy, go ahead and call it a ganache drizzle – you won’t be lying.)

Blender Chocolate Cake


March 16, 2014

If you're using hot water, add a teaspoon or so of instant coffee or espresso to the milk mixture - or it's just as good without.

  • Makes: Makes 1 cake; serves 8-16.


1 1/2 cups sugar

1 cup milk

1/2 cup canola or other mild vegetable oil

2 large eggs

1 tsp. vanilla

2 cups all-purpose flour

3/4 cup cocoa

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup very hot water or coffee


1Preheat the oven to 350F and spray a bundt pan really well with nonstick spray.

2Put the sugar, milk, oil, eggs and vanilla into a blender and pulse until well-blended and smooth. Add the flour, cocoa, baking powder, baking soda and salt. Pour the hot water or coffee overtop (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth.

3Pour into the prepared pan and bake for 1 hour, or until cracked on top and springy to the touch. Let cool for about 10 minutes before turning out onto a wire rack to cool.


About Julie

28 comments on “Blender Chocolate Cake

  1. Medeja
    March 16, 2014 at 4:38 am

    Such easy pound cake sounds just like cake for me 😀

  2. Emily @ Life on Food
    March 16, 2014 at 5:35 am

    These are the best kind of cakes. I love simple bundt cakes too. Mainly because they are never heavily frosted and I love cake but not so much the frosting.

  3. Avery
    March 16, 2014 at 11:18 am

    My favourite line: “…who likes a wedge of cake to nibble every night before bed.” For some reason, this has me thinking alternatively of Winnie the Pooh and a Hobbit. Of course, if I had THOSE cakes, I’d be nibbling every night (and most likely every morning)as well!!:)

  4. Stacey Snacks
    March 16, 2014 at 11:49 am

    Photos look good to me, as does the cake!
    This is my mother in law’s recipe for chocolate cake too. Easy and satisfying!

    and who doesn’t want a slice of cake before bed?

  5. Bette
    March 16, 2014 at 3:01 pm

    Can this be made in a food processor instead of a blender?

  6. Danzy
    March 17, 2014 at 5:46 pm

    My son and I just finished putting this in the oven for our St. Paddy’s day dinner tonight – heated up a cup of guinness instead of coffee – yikes, hope it works! Julie, will it work or have just put into play some crazy chemical reaction that’s about to blow??? 🙂

  7. Janet
    March 18, 2014 at 2:39 pm

    Would it work to spray the inside of your blender with non stick spray first maybe?

  8. Julie
    March 18, 2014 at 7:21 pm

    Bette – I think the volume would be too much for a food processor… and if it’s anything like mine, it would leak with such runny batter!

    Danzy – how did it turn out???

    Janet – not sure it would help.. the batter is so thin it wouldn’t pour out cleanly regardless. And blenders tend to have so many ridges! Will give it a try though!

  9. Stephanie
    March 18, 2014 at 8:48 pm

    Oh man, who DOESN’T want a wedge of cake to nibble on each night? This sounds fantastic

  10. Danzy
    March 20, 2014 at 8:21 pm

    Turned out beautifully moist and with the perfect texture that soaked up the cream/butter/irish whiskey/sugar sauce we poured over it! We are adding it to our list of favourites. Thanks for the recipe Julie.

  11. JudyB
    March 22, 2014 at 10:01 pm

    Serves 8 to 16! Love that so much…at my house only 8 for sure.

  12. Anooja
    February 24, 2015 at 3:42 am

    Made the vanilla version of this cake. Just skipped the cocoa and hot water .I just took out the cake from the oven. It looks very moist and spongy.
    Thanks for the recipe.

  13. Mar
    March 29, 2015 at 10:53 am

    I combined this with your chocolate zucchini cake. Added about 2 c rough-cubed zucchini before dry ingredients. Also added 1 tsp cinnamon. Omitted coffee. Oh man! Very moist and delish!

  14. Belle Joanna
    August 25, 2015 at 9:49 pm

    Sounds wonderful and easy to make
    I will make this for a friend Rose when she comes over tomorrow
    Thank you so much

  15. Maggie
    December 16, 2015 at 4:04 pm

    This looks great and very easy! Is it for a 6-, 10-, or 12-cup bundt pan? I have the 6-cup; should I cut the recipe in half?

  16. Debbie
    February 20, 2016 at 9:24 pm

    Easy to make, followed recipe exactly, didn’t need any extra cooking time, fell out of the greased and floured pan perfectly, dusted with confectioner’s sugar, and it tastes delicious. Excellent recipe.

    • Julie
      February 22, 2016 at 9:44 am

      So good to hear it!

  17. Caroline @ chocolate & carrots
    June 1, 2017 at 9:15 am

    We made this cake for my son’s birthday yesterday and it turned out beautiful! I split it into two 8″ cake pans and baked for about 30 minutes. It made a moist and lovely cake!

    • Julie
      June 2, 2017 at 1:46 pm

      So great to hear it Caroline!

  18. Gaby
    February 27, 2018 at 8:05 pm

    For high altitude adde2 Tablespoons of flour!

    Thank you

    How long in the oven?

  19. Gaby
    February 27, 2018 at 8:06 pm

    For high altitude add 2 Tablespoons of flour

    How long is the baking .

  20. Chiara
    January 8, 2019 at 2:52 pm

    This cake didn’t fit in my blender! I mixed the sugar and wet ingredients and tried scooping in the flour and it filled right to the top so I tipped it into a bowl and mixed it by hand. It’s in the oven right now.

    • Julie
      January 11, 2019 at 4:56 pm

      Oh no! I guess some blenders are smaller than others!

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