Light Chocolate Cake is one of my favorite treats to bake when I want something chocolatey but not too heavy, and I just know your family will love it too. It comes together so easily, and before you know it, you’ll have a beautiful cake cooling on the counter.
What makes this recipe truly special is how the cocoa powder and baking soda work together to create that tender, moist crumb that melts right on your tongue. The combination of simple ingredients—just flour, sugar, milk, and a touch of cocoa—proves that you don’t need anything fancy to make something absolutely delicious.
I’ve served this cake at so many family gatherings, and it never fails to bring smiles to everyone’s faces. There’s something wonderful about sharing a homemade chocolate cake with the people you love most, and this one always reminds us that the best desserts are made with a little patience and a whole lot of heart.
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Light Chocolate Cake
Ingredients
- 1.25 cup All-Purpose Flour
- 0.33333333333333 cup Cocoa Powder
- 1 teaspoon Baking Soda
- 6 tablespoon Regular
- 1 cup Sugar
- 1 cup Milk
- 1 tablespoon Distilled
- 0.5 teaspoon Vanilla Extract
Instructions
- Heat oven to 350F (180C).
- Spray two 8 inch round pans with cooking spray.
- In bowl, stir flour, cocoa and baking soda.
- In saucepan, melt corn oil spread, stir in sugar.
- Remove from heat.
- Add milk, vinegar and vanilla to mixture in sauce pan, stir.
- Add dry ingredients, wisk until well blended.
- Pour evenly into pans.
- Bake 20 minutes or until wooden pick inserted comes out clean.
- Cool.
- Fill and frost top.
- Refrigerate.
- Light Cocoa Frosting:
- In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 tablespoon CoCoa and 1/2 teaspoon vanilla extract.
- Beat on high speed of mixer about 4 minutes or until soft peaks form.
