Oh, let’s be real, who doesn’t love a good cake but dreads the mountain of ingredients and the endless steps? I totally get it! Life’s busy, right? That’s exactly why I fell head over heels for these 7-Ingredient Cake Ideas Recipes (No Fuss). I remember a crazy week last year when my daughter’s birthday popped up, and I had zero time for a fancy bake. I found this super simple recipe using just a handful of things from my pantry, and guess what? It was a total hit! That moment made me realize that delicious, homemade cakes don’t need to be complicated. Now, I’m all about unlocking those secrets to simple, scrumptious desserts that make you feel like a baking rockstar without all the stress.
Why You’ll Love These 7-Ingredient Cake Ideas Recipes (No Fuss)
Seriously, these recipes are a game-changer for anyone who thinks baking has to be a marathon. You’ll absolutely love them because:
- They’re super speedy! Most of these cakes come together in a flash, perfect for when you need a dessert in a pinch.
- Minimal fuss, maximum flavor. We’re talking simple steps and no weird ingredients you’ll never use again.
- Just a few ingredients needed. You probably have most of what you need in your pantry already!
- Delicious results every time. Forget dry or bland cakes; these are genuinely tasty and satisfying.
Get ready to impress yourself (and everyone else!) without breaking a sweat.
The Ultimate 7-Ingredient Chocolate Cake Recipe
So, ready to dive into a fuss-free bake? This chocolate cake is an absolute dream for anyone looking for deliciousness without the drama. It genuinely uses only 7 key ingredients for the cake itself, plus a super simple ganache topping that’s unbelievably easy. Trust me, this is one of those perfect 7-Ingredient Cake Ideas Recipes (No Fuss) that you’ll be making again and again when those chocolate cravings hit and time is short. You can check out a similar idea here, but I think mine hits just the right spot for pure simplicity!
Ingredients for Your Simple Chocolate Cake
Alright, let’s get our hands on these goodies. This list is what makes our 7-ingredient cake so magically simple:
For the sponge:
- 220g unsalted butter, softened (make sure it’s nice and soft, trust me on this!)
- 220g caster sugar
- 200g self-raising flour
- 4 large eggs (give them a little whisk before adding if you’re feeling fancy)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 tbsp cocoa powder (for that lovely chocolatey depth)
- 2 tbsp milk
- A pinch of salt (just to make all those flavors pop!)
For the ganache:
- 300ml double cream
- 300g dark chocolate, chopped (use good quality chocolate, it makes a difference!)
Step-by-Step Instructions for Easy Cake Baking
Okay, deep breaths! This is where the magic happens, and it’s way easier than you think. First things first, get that oven preheating to 180°C (that’s 160°C if you have a fan oven, or gas mark 4). Grab two 20cm cake tins and give them a good grease and line them with baking paper. This is key to making sure your beautiful cake doesn’t stick!
Now, in a nice big bowl, take your softened butter and that caster sugar. Beat them together until it’s all pale and fluffy. Don’t rush this part; it’s what gives the cake a great texture. Then, just chuck in all the other ingredients for the sponge – the flour, eggs, baking powder, vanilla, cocoa powder, milk, and that tiny pinch of salt. Beat it all up until it’s just combined. You don’t want to overmix, just get everything nicely incorporated. Oh, and if you’re worried about lumps, a quick pulse with an electric mixer on low is your friend!
Split your batter evenly between those two prepared tins. Give the tops a little smooth with your spatula – you want them to bake up nice and even. Pop them into the preheated oven for about 20 to 25 minutes. The best way to tell if it’s done is to stick a skewer (or a clean knife!) into the middle. If it comes out clean, they’re ready! Let them chill in the tins for about 10 minutes – this helps them firm up a bit – then gently turn them out onto a wire rack to cool completely. Patience here is key!
While the cakes are cooling, let’s whip up that dreamy ganache. Gently heat the double cream in a saucepan. You don’t want it boiling, just nice and hot. While that’s warming, put your chopped dark chocolate into a separate bowl. Pour that hot cream right over the chocolate and just let it sit there for 2 to 3 minutes. Resist the urge to stir straight away! Once it’s had a little rest, give it a gentle whisk until it’s all smooth and glossy. Let it cool for about 10 minutes, then pop it in the fridge for around 30 minutes. You want it to be thick and spreadable, not runny!
Once everything’s cool and the ganache is ready, place one cake layer, bottom-side up, onto your serving plate or cake stand. Spread about a third of your lovely ganache over the top. Then, pop the second cake layer on top, right-side up, and give it a gentle press. Now, use the rest of that gorgeous ganache to cover the top and sides of your cake. A palette knife is brilliant for getting a smooth finish, but honestly, a spatula works just fine too! Ditch perfection and just enjoy the process!
Tips for Success with 7-Ingredient Cake Ideas Recipes
Alright, let’s make sure your baking adventure with these 7-Ingredient Cake Ideas Recipes (No Fuss) is a total success! First off, don’t skimp on the quality of your main players – especially the butter and chocolate. Good ingredients just make everything taste better, even with fewer items. When you’re mixing, remember not to go overboard; just mix until everything is combined. Overmixing can make cakes tough, and we definitely don’t want that! Keep an eye on your baking time too, ovens can be fussy, so use that skewer test!
Cooling is another big one. Let those cakes cool *completely* before you even think about frosting them. A warm cake and ganache are a recipe for a melty mess, and trust me, I’ve learned that the hard way! If you’re feeling adventurous, check out more simple recipes here for more ideas.
Ingredient Notes and Substitutions
Alright, let’s chat about a couple of things in this recipe that might need a little clarification or a quick swap. The biggest one is probably the self-raising flour. If, like me sometimes, you open the cupboard and realize you’re out, don’t panic! You can easily make your own. Just use plain flour and add about 2 teaspoons of baking powder for every 150g of flour. Easy peasy! And for the dark chocolate in the ganache? Feel free to use whatever good-quality dark chocolate you have on hand; even semi-sweet works marvelously!
Serving and Storage for Your Simple Dessert
This 7-ingredient chocolate cake is just divine served at room temperature! I love to cut it into generous slices – that ganache makes it so decadent, doesn’t it? If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container. They’ll keep nicely on the counter for a couple of days, or you can pop them in the fridge if it’s super warm where you are. Honestly, it’s still pretty good straight from the fridge, but letting it sit out for a bit first really softens that ganache up beautifully.
Frequently Asked Questions About 7-Ingredient Cake Ideas
Got questions about whipping up these simple cakes? I’ve got you covered! Making baking easy is my jam, so here are some common things people ask. If you have more, feel free to reach out via my contact page!
Can I make this cake ahead of time?
Absolutely! These 7-Ingredient Cake Ideas Recipes (No Fuss) are perfect for making ahead. Once baked and cooled, you can cover the cake layers or the whole cake with ganache and store them at room temperature for a day or two, or in the fridge for longer.
What if I don’t have self-raising flour?
No worries at all! If you’re out of self-raising flour, just use plain flour and add about 2 teaspoons of baking powder for every 150g of flour. It’s a super simple fix that keeps your baking going!
Can I use a different type of chocolate for the ganache?
You totally can! While dark chocolate gives a lovely rich flavor, milk chocolate can also work, though you might want to reduce the cream slightly as it’s sweeter. Just experiment and see what you love!
Nutritional Information Estimate
Just a little heads-up, the nutritional info below is an estimate for one slice of this lovely chocolate cake. Since we’re all using slightly different ingredients and portion sizes, yours might vary a tad. It’s a good ballpark figure, though!
Calories: 565 kcal
Carbohydrates: 49.7g
Protein: 6.7g
Fat: 39g
Share Your Baking Success!
So, how did your no-fuss chocolate cake turn out? I’d absolutely love to hear about it! Drop a comment below and tell me what you thought, or if you tried any fun little tweaks! Sharing your baking moments makes my day, and if you’ve got any other brilliant 7-Ingredient Cake Ideas Recipes (No Fuss), I’m all ears! You can also learn more about my baking adventures here!
7-Ingredient Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan/gas 4). Grease and line two 20cm cake tins.
- In a large bowl, beat the softened butter and sugar until pale. Add the remaining sponge ingredients and beat until well combined.
- Divide the mixture evenly between the prepared cake tins and smooth the tops.
- Bake for 20-25 minutes, or until an inserted skewer comes out clean. Cool in the tins for 10 minutes, then remove from the tins and let them cool completely on a wire rack.
- To make the ganache, gently heat the double cream in a saucepan. Place the chopped dark chocolate in a bowl.
- When the cream is just about to boil, pour it over the dark chocolate. Let it stand for 2-3 minutes.
- Whisk the ganache gently until it is smooth and glossy. Let it cool for 10 minutes, then chill for about 30 minutes, until it has a spreadable consistency.
- Place one cooled sponge on a cake stand, top-side down. Spread about 1/3 of the ganache over it.
- Place the second sponge on top, top-side up, and press gently to secure it.
- Ice the top and sides of the cake with the remaining ganache, smoothing it with a palette knife.
- Serve in large slices.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Seasonal Keto Forager
My kitchen windowsill tells my story: mason jars filled with foraged wild mushrooms, elderflower cordial, and pickled ramps. Those childhood summers with my grandmother in Vermont, learning to identify edible plants, became my career when I realized most wild foods are already perfectly keto.
After my Environmental Science Master’s, I chose an unconventional path: rediscovering forgotten wild foods that naturally align with low-carb living. Why eat sad cauliflower when the forest is full of incredible flavors waiting to be sustainably harvested?
My seasonal collections follow nature’s rhythm—spring nettles, summer berries, autumn acorns, winter roots. My maple syrup alternative made from birch sap got national attention. I lead foraging workshops through the Appalachian Mountain Club, teaching sustainable wild food identification.
The earth provides everything we need if we remember how to listen—keto just helps us appreciate that nature got it right the first time.