One-Bowl Chocolate Cake Recipe – rich and decadent moist chocolate cake made in just one bowl. The fudgy frosting is irresistible!
If you like one-bowl recipes, you have to try the brownies too! Another delicious cake is my Coconut Pineapple Cake.
When it comes to desserts, cakes especially, I want easy and quick. That’s why I often reach for my crumb bars or cheesecake bars recipes. Easy is where it’s at. This One-Bowl Chocolate Cake is just that! You need it in your go-to recipes file. It’s as easy as box mix but made from scratch. The fudgy frosting made in a saucepan with just a whisk is out of this world and complements the cake perfectly. You have to try it!
This One-Bowl Chocolate Cake is perfect for a last minute dessert or if you are craving chocolate cake and need an easy recipe. This one is a keeper!
HOW TO MAKE ONE BOWL CHOCOLATE CAKE?
Start by measuring out the flour. To do that correctly, spoon flour into measuring cup, then level the top. Do not dunk the measuring cup into flour bag and scoop. You will end up with too much flour. Next, measure out the remaining dry ingredients and whisk everything together. Add wet ingredients and whisk until batter is smooth, no flour lumps should be visible. Pour the batter into parchment paper or aluminum foil lined baking pan (I used 8″ square pan but round will work too). Tap the pan gently against the counter to release any air bubbles, then place in the oven to bake for 25 to 30 minutes. Check with a toothpick or a dry spaghetti noodle to make sure the cake is done. Next, prepare the frosting.
This recipe is so easy, you won’t need a box cake mix anymore. Measure out the ingredients and whisk everything together in one bowl until the batter is smooth. It might seem runny and not thick but no worries, the cake will bake perfectly and every bite will be moist and melt in your mouth.
HOW TO MAKE EASY FUDGY CHOCOLATE FROSTING?
To make this easy chocolate frosting, all you need is a whisk and a saucepan. No mixer needed! Simply melt butter and whisk it with cocoa powder. Add powdered sugar, vanilla and milk to make a smooth, rich, shiny frosting. Spread over still warm cake.
MORE EASY CHOCOLATE CAKES:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
One-Bowl Chocolate Cake Recipe
Ingredients
for the cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk see note
- 1/2 cup hot water
for the frosting:
- 5 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1.25 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Line an 8" square or round cake pan with parchment paper or aluminum foil. Set aside.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together flour, sugar, cocoa, soda, baking powder, and salt. Add egg, oil, and buttermilk and whisk well. Add hot water and whisk until the batter is smooth. Pour into prepared pan. Tap gently against the counter to release any air bubbles.
- Bake for 25 to 30 minutes OR until the toothpick inserted in few places comes out clean.
- Cool and make frosting in the meantime.
- To make the frosting, melt butter in a saucepan over medium-low heat. Add cocoa powder and whisk in. Cook for 2 minutes. Do not boil. Remove saucepan from heat. Add sifted powdered sugar and whisk in. Add vanilla and milk, one tablespoon at a time. The frosting should be shiny and smooth. Pour over warm cake and spread with a spatula. Let cool before cutting.
Renee says
I used 3/4c brown sugar and Greek yogurt instead of buttermilk. Turned out perfect .. such a forgiving recipe. Will try other variations next time. Definitely a keeper, thank you Anna!
Savi says
First time I managed to bake a lovely chocolate cake. Everybody love it. Thanks for sharing the recepi. It is so easy to make it too.
Savi
Anna says
Thank you!
Pamela says
Can this cake be made with Splenda or similar type of sugar substitute? Thanks
Johnnyb says
Really wanted a sigle 8″ round cake recipe and this is it, Very tasty and moist and the frosting was good too. This is my go to from now on. Thanks
Anna says
Thank you so much, Johnny!
Megan says
I have baked this cake several times since I found this recipe.
It’s never failed. Tastes amazing every time. So consistent and easy!
So glad I found this recipe! Thank you!
Anna says
Thank you so much for making my recipe, Megan!
Elaine Wiggins says
I made this cake for Easter 2022 for four people (myself included). I followed the entire recipe including the frosting exactly as instructed with the exact ingredients. This is the BEST chocolate cake I have ever made. It was moist, soft, flavorful, rich! The frosting was absolutely perfect and really brought this cake to the next level. I made this the night before and then refrigerated it once it cooled, and it was perfect for the next day. This was everything I was looking for…simple, not too large, elegant and moist. Thank you so much for sharing this recipe! My family loved it!
Pat says
This cake is so good! I know it looked good but this cake was great even without the icing. This is our new snack cake. Keep the recipes coming.
Denise Tarafa says
OH this is yummy, I added espresso powder to both cake and frosting ,making it even more chocolatey. Next time I bake I will butter pan and not foil and just frost right in the pan, making it easier to store.
Zayna says
I did this recipe 3 times this month! My family and I absolutely love it .
Karen says
Needed a smaller cake and boy was this a winner! Moist, fudgy, loaded with chocolate flavor! So wish I had some more now.
Sri says
It’s so good.I tried yesterday and it’s first time I made 86 cup cakes. It’s so delicious my sisters kids also loved it. Thank you. Can you help me a recipe with blood orange and strawberry from scratch because I tried before some other recipes but I am not happy with the result
M.C. Anderson says
I made this cake but doubled it. But made a mistake & put 2 c. buttermilk & wondered why it was so runny & took so long to cook. Put Betty Crocker Dark Chocolate frosting on it right out of the oven. I shared half of it with my neighbor, we both loved it. So good. Will make it again but with the right amount of buttermilk & your frosting. Just didn’t have a bag of powdered sugar & happened to have the Betty Crocker. Thanks for sharing!
Sandra says
This is the easiest chocolate cake to make. I was so impressed and it tastes soooo good. 👍👍👍😋😋😋
Anna says
Thank you so much, Sandra! I am so glad you enjoyed the cake!
DJ says
This has to be the best chocolate cake ever! I love it. So moist, and small enough I don’t have to worry about throwing any out. My grown children and granddaughter loved it. I made my first one yesterday and I’m thinking another one will be just around the corner. It’s soooo easy to make. I did make a peanut butter and chocolate frosting for the cake. Thanks so much for sharing. I would love to see more small batch recipes. Thanks again.
Anna says
Hi DJ! Thank you so much! I am so glad the cake was a hit! The peanut butter and chocolate frosting sounds absolutely perfect!
Grandma Laurie says
Hi! I have made your cake at least 20x I’m a grandma who likes some tricks in her basket! When this recipe is made exactly as you say it is the best chocolate cake my family has ever had! It is so moist and so obviously from scratch. My family thinks it’s a really old recipe passed down through the family. I’ve never made this type of icing before and now I would put it on any cake! BRAVO! I love baking late at night so no one has seen how quick and easy this recipe is. I don’t know where you got this recipe but if you developed it please keep developing!
Rosalie says
I saw this recipe right away and looked at the comments. I am so exited to try this cake! I was told to make a three layer cake one chocolate one vanilla, and one strawberry. I am so exited to see how this turns out.
Rebecca says
This cake is delicious and so easy! I doubled everything and added 1 cup of cream cheese to the frosting – big hit! Thanks for sharing ☺️
Anna says
Hi Rebecca! Thank you so much! I love the addition of cream cheese to frosting! Delicious!
Kirsty says
Hi Anna
Can this recipe be used for cupcakes?
Anna says
Hi Kristy! Yep, you can make cupcakes using this recipe. The baking time would be 15 to 18 minutes at 350 degrees F. I hope this helps!
GenH says
This was a hit everyone loved it!!!
It was moist and delicious!! All I did differently was use 3/4 cup coconut sugar, used all other organic ingredients and instead of the frosting I melted a swiss milk chocolate bar with 3 tbs butter in a double boiler with Swiss dark chocolate. I poured it on the cake and it was DIVINE!!!
THANKS for the recipe and I’ll be trying more of them from your site!
Rose says
Hi! I don’t have milk to make buttermilk. Can I substitute with sour cream? If so, how much do I put in? Thank you
Marisa says
Did you double the frosting as well and add one cup cream cheese to the double frosting recipe?
Bryan Crabtree says
Blown away. Like a few others, I really thought I messed up once adding the water because it turned into almost pure liquid, but thankfully I saw the other comments with the same concerns, and this is one of the best, super easy cakes I ever made. I added some peppermint extract to the frosting, and crushed some Andes mints overtop, a dream.
Anna says
Hi Bryan! I am so glad you enjoyed the cake! The peppermint addition sounds fantastic! Thank you for giving my recipe a try!
Tanja says
I have this recipe for years. It’s great – and very versatile. You can add chopped walnuts in the batter; or diced apples, or orange peel, or diced bananas… You can put raspberries on the chocolate dressing on the top. Whatever you want – or you can enjoy it just like this.
Enid says
This was delicious, and oh so easy! I’d like to make a layer cake. Can I just double all of the ingredients, all in one bowl?
Angie says
I promised my son cake but didn’t have time to get a box mix and found this recipe so I just went for it because I had the ingredients (used kefir instead of buttermilk). The batter was so thin I was worried it was going to be a mess but it was the best cake I’ve ever made. I can’t believe how good it turned out- I don’t even like chocolate cake but I couldn’t stop snacking on this!
Anna says
Hi Angie! That’s absolutely wonderful! I am so glad you made it and love it! Thank you so much!
Pam Saving says
The best, most rich, decadent fudgy chocolate cake ever. Also one of the easiest to throw together. I have made it several times already. I also used Dutch processed cocoa for extra richness. I gave some to my neighbor and she asked me for the recipe raving about how moist and delicious it was! Wonderful recipe! Thanks for sharing!
Sharon Roumanos says
This recipe is incredible! I used greek yoghurt instead of buttermilk and baked them as muffins.
Seriously, this is the most rich, moist and delicate chocolate cake.
The frosting is so yum too!!
Thank you for sharing.
Sherry Stewart says
I made this cake. My 7 year old grandson said it was the best he ever ate. It was really easy and delicious but it wasn’t done enough for me in the middle. Also I should of floured the pan It was hard getting it out. next time I’ll cook a little longer and flour the pan. I also added Philadelphia cream cheese to the icing.
Anna says
Thank you, Sherry! Baking it longer should help if the center wasn’t done. I usually line my baking pan with parchment paper.
Andrea says
Hi Anna
A couple of times I’ve made it, it’s flopped and sunken in the middle, do you know what I’m doing wrong? I use a loaf tin, thanks
Anna says
Hi Andrea! I highly recommend baking it in a cake pan, not loaf tin. The baking time won’t be enough. I hope this helps!
Rachna says
Are you living in a high altitude area? I’m at 5000 ft and my cakes sink with regular recipe. With this I in crease the temp and reduce the baking time
Del says
I made this for the first time today and it is divine!! I dissolved half a tablespoon of instant coffee in the 1/2 cup hot water in the ingredients list. Like one reviewer said, there is hardly any rise in this cake but it is absolutely fluffy and moist! The cake baked flat, no dome.
This is delicious! If I ever need a layer cake I will use this, double the recipe and bake in two same size 8-inch square pans that I have.
Thank you so much for sharing. I will also share with my family who loves baking. God bless.
Anna says
I am so glad the cake was a success! That’s wonderful! Thank you for the feedback, Del!
Sulekha Nair says
Hi Anna,I would like to ask, how do I downscale the measurements for a 7 inch square tin? Thank you.
Barbara says
Pour off 1/8 of the batter.
Det says
Oh. My. Goodness i made this twice already and it was perfect. I used 2 6inch pans because I want to layer it and because there are only 2 of us in the house. Reduced bake time by 5 mins. I also added brewed coffee instead lf water. Batter is a little thin than usual but cake is moist and fluffy! For the frosting i used dutch processed powder to make it more dark flavored. Perfect ! Thanks so much this is a keeper🥰
Pamela says
I absolutely love this cake recipe .I’ve made it several times, it’s so good I don’t even bother making the icing for it.v I do have a question I was wondering if there is a way to incorporate peanut butter into this recipe?
Dorothy says
This cake is so good!
Anna says
Thank you, Dorothy!
Pam says
We love this chocolate cake! How many cupcakes does this recipe make? How long should they be baked and at what temperature?
Julie says
This recipe perfectly made a dozen cupcakes for me. Baked at 350°F for 18 minutes. 😉
Linda Peeler says
My husband requested a chocolate cake with rich frosting for his 84th birthday so it was the perfect time to try this recipe. I doubled the recipe and baked it in two 9″ round pans. It turned out perfectly moist and delicious! The frosting tastes like a smooth, creamy fudge. My new favorite! Thanks so much for the recipe, Anna. I found your site when I was searching for Instant Pot recipes and have used many of them with great success.
Anna says
Hi Linda! Thank you so much for this sweet comment! I am so happy to know that you are enjoying my recipes and that the cake was a success! Yay!
Julie Ann says
I made this cake to cheer up my husband and he loved it. I did have to bake it for 35 minutes and it did deflate slightly in the middle as it started to cool. I did not make the frosting. I dusted it with powdered sugar and it was delicious. My husband says it’s a keeper.
LV says
I’ve made this cake about 4 times in the past 2 months. It’s super easy to make and it comes out light and fluffy every time, and it stays moist for days. It’s the perfect recipe for when you’re craving a bit of cake without the complicated fuss. Thank you for this delicious recipe and for the buttermilk substitute hack.
Sally says
This recipe is a smaller version of a Texas Sheet Cake, which is my favorite chocolate cake. Thank you! Now I don’t have to wait for a special occasion to make it!
Leeanne Hegarty says
I think the measurement conversion is wrong my cake come out rather flat but tasted ok.
Ama says
Thank you so much!! Thank you, thank you, thank you! Had such a chocolate craving, and this was great. Tastes like (better, since it’s not!) box cake, and easy. Only hard thing is waiting for it to bake and cool!
The cake is light, I didn’t get a dense cake as others did, but I tried to follow the recipe exactly. I live in Florida, and it’s humid out, I took it out at 33 min of baking, since the outside looked very fine, but the center did sink in a bit. I think I will try the “add two tbsp of flour” tip to see if that helps on the next try! Also I think I may have cooked the butter too long, I wasn’t crazy about the frosting after taste because of it, so will try again next time to cook it slightly less.
Thank you Anna!!🙏❤️
Ama says
Oh, I’m also a bit scared to ask… the nuritional panel, is it correct to assume that that is per slice, and that the whole cake will be x 9 ?
(Yes, I am on a diet. Not tonight, though! Ha)
Thank you!
Ama says
Oh, and the cake was even BETTER the next day! It tasted much more rich, delicious!
Brenda says
I made this cake. I too followed the directions perfectly but the cake did fall a bit. I lowered the oven temperature to 325 because I was using a glass pan. What went wrong??
Juniper says
If you open the oven halfway through baking, it falls a little.
Jessica says
Excellent recipe! Thanks
Made it twice during the week
It was a hit
I Used a Bundt pan
Anna says
Awesome! Thank you, Jessica!
Sakina says
Can I use sour cream? If so how much.
Bertha Maposa says
Absolutely easy to make and super moist.Loved it
Anna says
Thank you so much, Bertha!
Marsha says
This was an excellent cake!! I want a piece of cake and searched small cakes and found your wonderful recipe. I will definitely be baking this again! Frosted while it was still alittle warm and the fristing was perfect! Had a piece wirh vanilla ice cream and it was delicious! Thank you!!!!
Wenda says
Great tasting and easy to make. I’ll definitely make again. Being high altitude (6000+) I noted the cake fell in middle a bit and I cooked another five minutes. Next time I’ll add a bit more flour as suggested. Used coffee (cinnamon/hazelnut) in place of the hot water oh and messed up and added a teaspoon salt instead of a 1/4 tsp lol but still good. A really nice moist cake and plenty of icing – I left cake in pan and iced. Plenty enough cake for the two of us.
Carol says
Made this cake and it was absolutely delicious! Since there are just two of us, I was wondering if a few pieces could be frozen for another day
Nancy says
I made this for my husband’s birthday. It’s the perfect size when there are just two of you and it was SO good! I’m so sad that it’s gone that I’m thinking of making another one. Delicious!
The only thing I think I may have done incorrectly was I removed the cake from the pan. I used all the frosting on top and even though the sides were exposed, I stored it covered with foil and it was perfect for 4 days. Was the intention for it to be left in the pan?
Thanks!
Nancy
Kristen says
Great Cake!! Here are my modifications which still came out to a dense, moist super delicious cake. I halved the sugar, replaced the oil with applesauce, and used the vinegar with usweetened almond milk for the buttermilk. Cake tasted great! Gonna try it again for a double layer cake and frost it with strawberry frosting for my coworkers. Thanks for the recipe 🙂
Delphina McLaughlin says
Made this late at night for my mother-in-law’s upcoming birthday. The recipe was so easy. I used dark cocoa powder and the color of the cake and frosting was like midnight. I’ll be tasting it at the celebration this weekend, it looks yummy and I’m pretty sure it’s going to be a hit! Thanks!!!
Irene says
Hi! How should I adjust the recipe for a 9″ round pan? Thanks!
Anna says
Hi Irene! I wouldn’t change anything. It will not be as tall as in the photo but it will still be great!
Wendy says
This cake was fabulous! Two questions, how long do you wait to remove the cake from the pan and how long do you cool the cake before frosting?
Karen says
It says to pour on Warm cake & spread it.
Judith says
Should this cake be refrigerated??
Kristal says
Everyone loved it, it was simple and quick. The only thing I changed was I substituted hot coffee for the hot water.
Will make again , Thank you!
Anna says
Fantastic! Thank you so much, Kristal!
Lisa says
Brilliant cake recipe. Super easy and deliciously light and fluffy chocolate cake!
I used half wholemeal AP flour and have regular. Didn’t find the recipe too sweet. Icing was lovely and thick. Thanks!
Anna says
Hi Lisa! Yay! I am so glad you love the cake! Thank you for sharing your substitutions. It’s very helpful!
Salina Khan says
Hi Anna,
I came across yr recipe I mistakenly added 1/2 cup of cocoa powder, do I increase the flour or is it ok to continue??
Anna says
Hi Salina! Since you doubled the cocoa amount, you will need to double the rest of the ingredients and make two cakes or use a larger pan. Hope this helps!
Layla says
I have guests coming tomorrow and needed to bake a cake. But all my ‘tried and true’ recipes required multiple steps with creaming butter and sugar or ingredients I was out of (dutch process cocoa).
I chose this recipe because of all the comments about the recipe being forgiving and the adjustments everyone made. I doubled the recipe so I would have a ‘sample’ cake I could taste because I don’t like serving things to guests I haven’t personally tried.
The recipe is blessedly easy. My changes were: coffee instead of water, reduced sugar to 3/4 cup (so 1 1/2 for the double recipe), double the amount of cocoa, double amount of the salt, add vanilla (I used 1 teaspoon for the double batch, I will likely use more next time I make this), and I accidentally doubled the amount the baking powder.
It came out moist, light and just perfect. I am very happy I have an extra cake leftover. I’m going to top it with a chocolate ganache tomorrow and it will look just beautiful in my new jadeite cake stand.
It’s a keeper! Thanks so much.
Anna says
Thank you so much for sharing your adaptations, Layla! It’s super helpful! I am so happy that you are enjoying the cake. Yay! Thank you for making my recipe!
Kathryn says
Oh this cake is amazing. I baked it at 3:40am and I’m so glad I did. It was quiet and peaceful in my kitchen. When the cake was finished and sitting there all warm and frosted I made a fresh pot of coffee, cut a piece of this delightful cake and removed myself to another world with every bite.
Thank you so much.
Allie says
That sounds lovely!
Mary Z says
Love this cake!! I’m a serious cake fan and this one passes the test. It’s moist and chocolatey. I also love the simple frosting. For me, the buttercream frostings are too fluffy. This one is like a thick glaze- very nice. 👍
LaTanya says
Can’t want to make this. Can this be made into cup cakes too?
Anna says
It sure can!
Barb says
I’m at 5280 elevation, and my cake batter was very thin, even after adding 2 xtra Tbsp of flour. Baked pretty well but very fudgy- must’ve needed more time even tho the toothpick came out clean. Drizzled 3 Tbsp Kahlua over it before frosting. Espresso powder also in the batter and frosting. Great flavor. I’ll try again with longer bake time. Thanks!
Bec says
I’m also at just over 5,300″ elevation so thanks for your notes! I used 2 extra tablespoons of flour (well rounded), only 3/4 cup of sugar (actually Monksfruit), and 1/2 cup of cocoa powder. I also added a touch of espresso power to both cake & frosting, and 1 teaspoon of vanilla extract. I upped the baking temp to about 360°, and let it rest about 5 minutes before baking. (34 minutes). Mine was not a thin batter, and the cake came out perfect. This recipe will be a keeper for me – I’ve already memorized it!
Dee says
Light, fluffy and full of flavor. Love It!
SKG says
Loved the came so moist and yummy. The only change i did was that i added two extra tablespoon of flour. Rest as is.
Anna says
Thank you!
Michelle says
I made this for my birthday, January 6th and took it to the child care center I work at. They loved it. I doubled the recipe and baked it in a 9×13 pan. I also poked holes in it and pored the topping on while it was still warm.
Crystal says
I’m trying this! Thanks!
LostInTranslation says
I have a very, very similar recipe (no water, but double quantity of buttermilk/yoghurt, and no eggs). I don’t poke the cake, but I cut it in the pan and THEN pour the topping. Heavenly.
LostInTranslation says
I forgot: it’s great served while still warm, with a scoop (or two) of vanilla ice cream…
Deb Schmidt says
Also used 3/4 C sugar, 1/2C cocoa powder, and subbed coffee for the water. While in normal times I can see this would serve nine, in my house it served two COVID depressives who accompanied it with a bottle of red wine. Might make again tomorrow.
Lily says
Can this be made into a layer cake? Is the batter strong enough to support layers on top of one another?
Carol Allen says
Is it possible to use cake flour instead?
Debbie Landers says
That’s what I’ll do next time the parchment paper sticks
Cheryl says
Ah. May. Zing.
Like, seriously.
Thank you for this recipe. It was super easy to follow and came together beautifully! Super duper moist and that frosting, I can’t tell you how good the frosting is. I don’t typically eat frosting but this recipe is fantastic!
I did add 1 tsp expresso to both the cake and frosting. I also used my air fryer to bake it! I had to double the time tho. Omg. Fluffy. Chocolatey. Moist. Just so much yum.
Melissa Diaz says
Love this! Can you tell me how I should adjust the recipe to bake in an 11×15 rectangular tray for a bigger cake please
Gail Spyres says
Double the recipe. It will be enough to cover your size of pan and will be a taller cake. YUM YUM
Cheryl says
I put mine in a 11×17 pan and 4x the batch. Worked great.
Chas says
I would love to try this recipe, but I only got one cake pan in 24 cm would it do? Or will the cake be super plat?
Grace says
How do I make this cake bigger. I have 4 family members and this will not be enough.
Anna says
Hi Grace! This recipe makes 9 generous servings. If you like, you can double the recipe and bake it in a 13″ x 9″ pan. I hope this helps!
Angela says
I never leave reviews, but this is an exception. I made this cake two days in a row, it was that great. Super simple and FAST! ONE BOWL! What more could you want? Very impressive for neighbors that I shared it with as well.
Recommended adjustments:
1/2 chocolate powder, dutch processed
3/4th cup sugar
Thabii says
Yeah I did the same…Cake was amazing! I just needed to adjust it to make 2 layers for 9inch pans.
Oh and do you have a Vanilla Variation? Or should I just leave the cocoa out?
Anna says
Hi Thabii! I am so glad you love the cake! Here is the vanilla version: https://www.crunchycreamysweet.com/one-bowl-vanilla-cake/
Pooja says
Such a yummy recipe and the cake came out really well 😍 thank you so much ❤️
Kim says
I used olive oil because i don’t usually have vegetable oil. I also used coffee instead of water. Delicious. Very moist. I live at high altitude, so it did sink in the middle. I’ll adjust for that next time.
Elizabeth says
Made this *almost* as is: I swapped out the wheat flour for gluten free flours (half AP gluten free mix and half quinoa flour). It turned out delicious! Moist, good texture (which isn’t a given when you bake with GF flour…) and so chocolat-y. This is my new go-to chocolate cake recipe!! Thanks for sharing!
Maggy says
I’m not a baker but this cake is very forgiving. I adjusted the ingredients to use up 2.5 cups flour and about 1.5 cups brown sugar which is what I had. Also used some coffee as liquid and baked in 9×13 half sheet lasagna pan. Added a dash of peanut butter to the frosting and it was all scrumptious!!
Kathryn Benson says
Can I make this cake without baking soda and if so what do I use and how much?
Jasmine says
Baking soda is partially baking powder so that might work, but it will not be the same. If you can, I would suggest buying baking soda
T.B says
Ive been making this same cake for a while now…my family just dies over it. Made it last week when we were all together and we’d sit around daily having tea & cake. Really special, THNK YOU FOR GREATEST RECIPE IN THE WORLD.
Brittany says
Just wondering how many cupcakes this recipe with make?
stef says
it makes 9 servings lovely
Maria says
Easy and yummy! I did cut the sugar in half and it was enough for us.I live in Colorado and did not make any modification, it baked well..Thank you so much!!
Anna says
That’s fantastic! Thank you for making my recipe, Maria!
Raghav says
Unbelievable cake! So moist so decadent! The cake is so good by itself u could do without the frosting even. Thanks so much for this recipe
Anna says
Thank you so much!
Maria says
Awesome! Wonderful! Thank you for this recipe. I live at 5,800 feet in the beautiful state of Utah. I am used to make the adjustments necessary: I add 1 and 1/2 tablespoons of flour and 1 egg, and I reduce the Baking Soda to 3/4 teaspoon.
Wonderful recipe, thanks again!
Mimi says
OMG!!
Love this cake, just made it as a late dinner trest for my hubby and we both absolutely enjoyed it so much!
Used the frosting as sauce to drizzle over vanilla ice cream and cake, just yum!
Had to bake it much longer as only had a small round tin. But it came out perfectly… ❤🍫
Am amazed how cholocatey it tastes with only using cacao powder.
Thanks for a GREAT recipe!
Greetings from Switzerland
Mimi & Atu
Mimi says
*treat of course 😅
AngelaJ says
This is my go to recipe for chocolate cake! I just change to 3/4c sugar and I don’t need frosting myself but my kids and husband love it so I alternate. Coffee is a great change too! Thanks for the recipe!
Anna says
Thank you so much, Angela!
Lynda Audet says
This cake is amazing, so moist!!!
Can I double the recipe and make it in a 9 X 13 pan?
Anna says
Hi Lynda! I am so glad you love the cake! I had readers bake it in 9″x13″ pan and they had no problems. Let me know if you try it!
Chip says
How long do you cook a double recipe in a 9 x 13 plan
Cynthia says
Third time making this cake and every time it’s amazing. I am relatively new to baking cakes. I live in Colorado and am having a hard time with my cake falling in the middle. The cake looks perfect and with about 5 minutes left in the cooking time (28-30 minutes) the middle collapses. Please help what do I do to prevent this?
Camella says
Since you live in a high altitude, add 2 tablespoons of flour to your mix. Should solve your problem.
Cmz says
I lived in CO and was an avid baker, reduce the sugar by a few tablespoons, increase the flour, and cut the baking soda and powder by 25% if you live at 6000 ft ……and 50% if you’re above 9000ft
Pamela H. says
Hello,
I’ve made this cake once with the icing and several more times after that without the icing I prefer it that way better.But has anyone tried or no of a way to make this cake with a Splenda type ? sugar free if you will.
Thanks
Pete says
Someone above said they made it successfully using monk fruit as the sweetener.
Camella says
Because you live in a high altitude region, add 2 tablespoons of flour to your mix. Just stir it in. Should solve your problem.
Pamela H. says
I have a question The 1.25 cup powdered sugar what exactly measurement is that?
Thanks
Anna says
Hi Pamela! It’s 1 and 1/4 of a cup. Hope this helps!
Susana says
Love this cake! so easy to make, just a few things to clean and, after making it several times, I can testify it’s fool proof. With some vanilla ice cream it is heavenly!
Thank you, I have booked your page for future recipes.
Veronica says
This recipe will be my go to recipe from now on for chocolate cake ! Incredibly moist, even 3 to 4, its tasty and sooo easy to make ! All my family loved it !! Thank you !! ☺☺
Nancy Nicoll says
Love this cake. The size is perfect for those wanting a smaller cake and it tastes so rich and good without being too heavy.
Marianne Muller says
I would like to try your recipe. Can I make the cake the night before, or is it best to to bake it and serve it the same day?
Thank you!
Rita Wallace says
I do not have vegetable oil…I have canola oil
/ sunflower oil. Can I use any one of these oil. How much milk should I take to make 1/2 cup buttermilk using vinegar.
Anna says
Hi Rita! Canola oil will work just fine. As the notes of the recipe say: To make homemade buttermilk: whisk 2 teaspoons of apple cider vinegar with enough whole milk or half and half to make 1/2 cup of liquid. I hope this helps!
Rita Wallace says
Thank u so much dear…..was wondering if I cud use icing sugar for the frosting
Rita Wallace says
Hi dear
I tried out ur recipe…its one of the best chocolate cakes i have ever tried….turned out awesome…thanks for sharing your recipe
Pearl says
I liked this recipe so much that I couldn’t let any time go by before coming in and thanking you. I didn’t get my chocolate cake for my birthday in June and altho I could have made a cake, I just didn’t feel like my usual recipe which is a complicated recipe with a lot of steps. I came across your recipe and tried it yesterday. I used my own chocolate buttercream frosting just out of familiarity. This cake recipe is amazing. It was moist, chocolatey, the grain was amazing so that I got the best reviews tonight when I served it as our dessert after dinner. Thanks so much for this tasty, easy to make recipe. I am definitely making this my new go-to chocolate cake recipe.
Lisa Hill says
HOLY SMOKES. What a delicious and easy-to-make cake. Perfect! You know what’s up. I made substitutions based on what I had on hand, and it still came out perfectly moist and tasty, and the frosting is insane. I used equal amount substitutions of EVOO and whole milk yogurt, because I didn’t have vegetable oil or buttermilk. I was worried, because I could taste the EVOO in the batter, but it disappeared after I baked it! BF loved it, too:)
Natasha says
Hola! This came out so well! Super moist! I used rice bran oil is that a bad one to use? Have an overpowering oil flavour to my cake. Wondering if I’ve used the wrong oil 🙈
N.S. says
Could chocolate chips be added without affecting the recipe?
Thank you.
Anna says
Hi! It should be just fine. Add chocolate chips to the dry ingredients and stir. That prevents them from sinking to the bottom. I hope this helps!
Amy says
do you really need to use buttermilk
Reetz says
Delicious, easy and moist!
Hannah says
Really yum and easy. Definitely will make again.
Thank you
Anna says
Thank you so much, Hannah!
Maithili says
Hi Ana,
This recipe is super super! My family loved it! Just wanted to check if this recipe can be made with stevia powder? If so, what’s the proportion for sugar to stevia?
Thank you!
Anna says
Hi Maithili! Thank you so much for trying my recipe! I am so glad you and your family love the cake. If you want to use stevia, look for baking stevia. You will be able to replace half the sugar, not the whole amount. I did not test this recipe with this substitution so I can’t say for sure what the final result will be.
Cynthia says
My oh my, superb! Decadent chocolate cake. Even better the next day! Thank you Anna for this delicious recipe. I foresee my son and I will be making this many times in the future
Anna says
I am so glad you love it, Cynthia! That’s wonderful! Thank you for trying my recipe!
Eileen says
Hi Anna,
Can I use for 6” x 3” deep cake pan and how long should I bake?
Thank you.
Anna says
Hi Eileen! I did not test this recipe in 6″ cake pan. So sorry!
Shaila says
Hi, can I double the recipe and bake it in a 9 x 9 ” tin? Approximately how long do I bake it for?
Lani says
I just finished baking a double recipe in a 9”x12” (30 minutes) and it looks great. Unfortunately, the glaze separated & the cocoa/sugar is in a pool of butter. I can’t use it & am hoping I have ingredients for a small batch of buttercream.
Reading all reviews, I haven’t see anyone this happened to. Any clues what may have gone wrong? I followed recipe to a T.
Rachel says
The same thing happened to me, I believe because I heated the butter too much. The second attempt I only semi melted the butter then took it off the heat and mixed to finish melting and it was fine. Could be this? Esp if using a heavy bottomed pot where heat is retained.
Nikki says
Easy and delicious 🙂
Kelly says
I’ve been craving chocolate cake for a while now, and came across your recipe yesterday and decided to make it today for my family and I absolutely love this chocolate cake. It was my first time adding hot water to a cake so I was a little skeptical at first, but it came out amazing. We cut it up into 12 little squares and it’s almost gone already. The frosting was also equally delicious. My family loved it. I will definitely be making this cake again.
Kim says
I have struggled to make a cake from scratch, but I tried this recipe and it turned out beautifully!
Now, I need to make a larger cake for a bigger group. Can I safely double the ingredients to make 2 8×8 layers?
TH says
This recipe is amazing, and perfect for a small family. Thank you! It’s not fussy, easy to put together, moist, and rose beautifully. Well done!
CYR says
Baked this today and it was a success! Ive tried different Chocolate Cake recipes & I always ended up disappointed with the final product. But not with your recipe! My cKe turned out moist & light… the frosting was sooo good too! My son licked the extra stuff off the bowl. Will definitely be keeping this as my default chocolate cake recipe.
Shiny Dsouza says
Hi Anna, if I want to make it a chocolate rum cake what changes should I do? Please do reply
Mara says
I would guess you could heat the rum and use in place of the water-worth a try!
Terri Vedutis says
I made this for my family and it was gone within 15 minutes! It is so moist and delicious! Thank you for putting the recipe for buttermilk in the notes (I did that because I didn’t have buttermilk in the fridge). I highly recommend making this recipe! Thanks again!
Anna says
Hi Terri! I am so glad the cake was a hit! Thank you so much for trying my recipe!
Karen says
Hi,
Can i ask if i don’t want to add the baking soda(because I dont like the taste), what things in the receipe i need to change?
Cheers,
Karen
Anna says
Hi Karen! I did not test this recipe without baking soda so I can’t guarantee good results.
Mara says
This cake is so good you won’t notice!
Gail Spyres says
Karen, if you’re tasting the baking soda, you’re not mixing really good. I didn’t notice their taste.
Evelin says
The best and easiest chocolate cake my family and I have EVER had! We have baked it twice in two weeks and it usually doesn’t make it past 24 hours as it’s devoured. We will continue to make this time and time again, so glad we came across this receipt!
Megan says
I baked this cake 2ce in 2 days, because it came out so good and I had to share with my family. It is so easy and delicious. The cake is so fluffy and moist and light and just delicious!! I didn’t use this frosting.. because I prefer a frosting that stays gooey… But it worked so well with my own frosting recipe. Love it and so does my family!!
Renee says
Made this as need a small 9X9 one layer to use up some homemade frosting left over. It was EASY and DELICIOUS. My mother in law, who is VERY picky, complimented it! Thanks for the easy receipe (and simple ingredients, important during this ‘shelter in place’ time!
Wenny says
I dont have 8 invh pan can i use loaf pan instead? Or make 4 inches one?
Dee says
Hi!
I am curious, since this is a moist cake, I imagine it will be tricky to get it out of the pan. I’m planning to make it today but I’m in a dilemma, should I frost the cake before I get it out of the pan, or after?
GPark says
I’ve been baking for over 40 years and this is one of the easiest, tastiest chocolate cakes that I’ve baked. Instead of water, I added 1/2 cup of hot coffee and I used dark chocolate cocoa (since that is all I had) which added richness and depth. Otherwise, I followed the recipe exactly. Definitely a keeper!
Krithika says
The oven i have has a maximum temperature of 250 degrees. Can i still make this cake and at what temperature and for how many minutes would i need to bake it for?
Anna says
Hi! I am afraid the 250 degrees F temperature won’t be enough. What kind of oven do you have? If it’s in Celsius then your temperature would have to be 180 degrees to bake this cake. Let me know!
Krithika says
Yes that’s right. Sorry i do apologise i didn’t realise the temperature u wrote in the recipe was in Fahrenheit not Celsius. But yes i put it in the oven at 180 Celsius. But after checking at 30min with toothpick cake is still runny with wet crumbs. How will i know if the cake is fully done from inside?
Vaishali says
Thanks for this recipe! It’s the perfect cake! Moist and decadent, my daughter made it all by herself. The ganache is rich and just right. We finished a sheet in 2 days, but no guilt attached 🙂
Anna says
Love that! Thank you for giving my recipe a try!
Annabelle says
Can you please specify the cocoa powder I need to use? Dutch processed or other?
Anna says
Hi Annabelle! I did specify in the recipe: unsweetened cocoa powder. It’s common and you can find it in the baking aisle.
Priyanka says
Thank you so much …my cakes never come out perfect..always too dense or dry but this one was perfect.. my family could not believe how soft and moist it was ..
Anna says
Thank you for trying my recipe, Priyanka! I am so glad the cake was a hit!
Mj says
Do we need to add the buttermilk cause I don’t have it or the ingredients to make it
Leah says
No, so glad you asked. 🙂 I put a splash of white vinegar in a measuring cup, then fill up w milk w the 1/2 c needed. Let stand a few minutes to “sour.” It works beautifully. There are lots of specific “recipes” to turn milk into buttermilk online, too.
Anna says
Yes, you need the buttermilk.
Ann says
Hi. Tried out the recipe and loved the taste. However while baking, the cake rose higher at the center and developed cracks on the top layer. I then reduced the temp and baked for a longer time. Is it also because of too much whisking?
Richelle Mazo says
Hi can we use powdered buttermilk?is it still the same measuremnt as the liquid?
Anna says
As long as you turn it into a liquid, it should be just fine. You will need the same amount. I suggest you check the instruction on the packaging to see how much water or milk you will need. I hope this helps!
Khushboo says
Hi Anna!
This is the first cake ever that I have made. It turned out delicious and the recipe was easy to follow zero hassle! I was craving something chocolatey and am really glad to have made it. Thanks so much for the recipe!
Lily says
Hi, this looks wonderful.
I usually don’t bake cakes, so I don’t have a cake pan but I do have a ceramic (Corningware) round pan. It is oven safe, but do you know if this would work? Would I have to change the oven time and temperature?
Thanks!
Lynn says
Thank you for this amazing recipe! Made it this morning and it’s absolutely perfect. Super moist and super chocolate-y, this is just what we needed in locked-down London!
Anna says
That’s fantastic, Lynn! Thank you for giving it a try!
Heather says
Hi- looking forward to making this sometime this week- just wondering- can I substitute butter for the oil in the cake? All I have is butter and avocado oil at the moment so hoping one of those might work! Thanks!
Anna says
Hi Heather! I did not test the cake with butter (it would have to be melted and cooled) but I think it should be fine. Avocado oil should be fine too. Let me know if you try it!
Shiny Dsouza says
I have tried many chocolate cake recipes and even tried the store brought cake mix but nothing could beat this recipe!! My best ever chocolate cake from scratch which was super moist. It was so easy and quick to make. No use of blender, just whisk. And I made by buttermilk my adding 1/2 tablespoon lemon juice to 1/2cup milk. The minute I posted the picture of my cake I got so many compliments and requests to share the recipe😊 It was fun to make!! Thank you very much Anna for this amazing recipe!! It will be my chocolate cake recipe forever ❤️
Anna says
I absolutely love that! THANK YOU!! I am so glad the cake could bring a little bit of sweetness during this tough time. Thank you so much!
debbie says
Hi Anna
I live in australia, and would love to try this recipe, just wanted to ask, if I use australian cup measures, would this recipe still work.?
Jenny says
I have used this recipe several times and my family loved it. Tomorrow is my husband’s birthday and he wants me to make this cake. This is a fantastic, easy to follow recipe. Simply delicious.
Anna says
Thank you so much, Jenny! I am so glad you and your family love the cake!
Tebogo says
Made the cake this morning. I don’t like chocolate but this was very tasty!!!!!! Very simple to make. My family enjoyed it. Thank you.😋
Anna says
That’s wonderful! Thank you for trying my recipe!
Ami says
Hi Anna it looks so yum and moist… I am pure vegeterian what will be substitute for egg… can I skip egg and what is measurement of one cup in grams
Mara says
You might be able to use Chia seed gel or the liquid from garbanzo beans as an egg substitute.
Ash says
Had a craving for a piece of cake….not a whole cake or even a size 8×8 cake….just a piece of cake. So since I have a 6×6 cake pan I decided to cut this recipe in half. Came out perfectly! Deliciously chocolaty and moist. Topped it with some Philly cream cheese icing and it was fantastic. Made enough for two slices each for two people. And the best thing? I don’t have to spend the next week staring at a chocolate cake in the fridge going stale waiting to be thrown out because my craving is gone. Fantastic recipe and easily adaptable.
Lupe says
Hi, can I use this same recipe for chocolate cupcakes? If yes, can you please suggest any changes to it 😁
Elizabeth says
Made this last week for my son’s birthday and it turned out perfectly! Super easy and delicious. Making it again this week for my sister’s virtual/social distancing celebration.
Anna says
That’s wonderful! I am so happy to know it was a hit! Thank you for trying the recipe, Elizabeth!
Zonika says
Hello Anna
I was just wondering if there’s a way to make this cake without the baking soda?
M says
HI-
I just made the cakes–followed the exact directions. It came out delicious. Quick question-the middle sunk in a little bit. I left it in for exactly 25 mins. I tested the outer part of the cake and the knife came out clean. I did not test the middle. Should I have left it in for a few more minutes? I am a cook; not really a baker :).
Thank you!
Anna says
Hi! The main reasons the cake can sink in the center is overbeating and letting the cake batter sit in the pan while the oven preheats. For this recipe, it is important to preheat the oven ahead of time. You need to pop the cake in the oven as soon as you finish mixing it. Also, do not overbeat the batter, just whisk the wet ingredients in until it’s smooth. I hope this helps!
Bernadette says
So easy and SO good! I searched for an easy 8″ cake recipe, and this one caught my eye because of the buttermilk – it always adds such good flavor to a cake. Made it as written other than adding some espresso powder to the hot water per some of the other comments, and I also toasted and chopped some pecans to sprinkle on top of the frosting. We just had a piece, and it’s one of the best chocolate cakes I’ve ever had or made. Great recipe!
NW Girl says
This was so easy to make and the flavor is terrific. I put all ingredients in my mixer and let it go until it was creamy. Put this in a 9×9 pan and used my toaster oven. The frosting was really easy too. I’ll make this cake again. Very Tasty!
Anna says
Thank you so much!
Kamala says
Hi NW girl,
I have a 9*9 square pan as well. How long did you bake it for. Want to make this for my sons birthday.
Angela says
Made this and was absolutely delicious and moist, added one table spoon of flour, half teaspoon of vanilla and a few rains because i am a sucker for them
Arlene says
This recipe is the best. My family loved it. Can i double this recipe to make a 2 layer cake? Thank you!
Josie says
I made this recipe and I absolutely loved it! I substituted butter for vegetable oil and made the buttercream out of lemon juice and milk. I also used watered down coffee instead of hot water. It took an extra five minutes to bake but it was AMAZING. The chocolate glaze was fabulous as well. When I added the powdered sugar to the glaze, it clumped up and I panicked, but I just added the liquids and kept stirring and it was just fine. Also, after adding the coffee/water, it may seem liquidy with some chunks, gross. But just keep stirring! Mine ended up looking more like a mousse than cake batter, but it was fantastic all the same. Also, I recommend spraying the pan with oil first and then adding parchment. Loved this recipe, it’s a keeper!
Lydia says
I’ve made this cake before & it’s the best!!! I was just wondering if there’s anyway I can incorporate chocolate pudding mix into this recipe?? Thank you again for this delicious recipe, it’s literally the best chocolate cake recipe I’ve found in the last 4 years, in my opinion!
Melissa says
Thank you for fabulous recipe! This cake was hit – I will make it again real soon!
Krissy Allori says
This is a quick and easy cake recipe for those times when you want a cake but not all the work. And bonus, it tastes amazing. It is light and moist.
Suzy says
This is the absolute best! So easy and so decadent!
Ruth says
Pls can I use fresh milk. I dont have vinegar and no buttermilk
Mara says
You can add lemon juice if no vinegar.
Kristyn says
The most soft & moist chocolate cake ever!! And, I love the frosting!! It’s so rich & creamy!
Kilmeny Thomas says
Ok so I tried this recipe because it got a lot of good reviews and it seemed easy enough. I followed everything to the EXACT. But when I got to the part where you add the hot water I noticed my batter looked incredibly thin and liquidy. So I was concerned but went with the flow anyway. Halfway through the baking I noticed my cake was riding and the top looked great so I was relieved until I went to take the cake out (after 30 mins) and everything below the top was so undercooked it didn’t even look like I baked it lol. Soooo I turned to trusty Google and saved the cake by covering it tightly in foil and baking for an additional 15 minutes and it came out done! And taste great. I don’t know what happened there, it could’ve been my oven but I baked something earlier today that came out perfect so I don’t know but either way, the day has been saved and I’m typing this while enjoying my cake, thanks
Krys says
Can you make the frosting with salted butter?
Mara says
I did-it was all I had and it is absolutely fabulous! I could have eaten the bowl of frosting with a spoon!
Cindy says
Hello just wanted to say this is the absolutely only chocolate cake I ever use but I have 24 cupcakes to make and I refuse to use another recipe lol ! do I just double the recipe and put in cupcake tin and bake for Probably I’m thinking 22 minutes? Thank you so much again for your wonderful recipe I will also be using your vanilla cake recipe As well as she wants one dozen chocolate one dozen vanilla cupcakes
Anna says
Hi Cindy! Thank you so much for trying my recipe! I am so glad you are enjoying it. This recipe (as well as the vanilla version) should make 12 cupcakes. I bake mine for 18 minutes, then check if they are done. I hope it helps!
lorilyn says
October 31, 2019
My first ever ‘successful’ chocolate-from-scratch cake. It was easy, fun and the recipe was exact.
I enjoyed using a whisk with no need to whip it or use a plug in blender. I really like that the recipe is for a small cake. At 25 minutes, the toothpick was very wet-but at 30 minutes it was perfect! Also, my first time using buttermilk and first time adding ‘hot’ water to cake batter. It was moist, delicious and too good for frosting- so just dusted with a bit of powdered sugar.
Thanks for a great recipe! Hubby approved! YUM!
Anna says
Hi Lorilyn! Thank you for trying my recipe and for the feedback. I am so happy to know it was a hit!
Rashmi says
How do you make the butter milk
Just vinegar n milk mix and ready to use ?
Kristen says
I love this cake! Wonder if you have any suggestions for me because I’ve made it a several times now and every time, the center doesn’t cook through. If I bake it longer, the center collapses (and the edges get dry and curl in). I’m not sure what to do, as I’d love to make this for events but only if I can make it even throughout. Thanks for any help you can give me!
Anna says
Hi Kristen! I would add a little bit more flour next time, maybe 2 to 3 tablespoons. I hope this helps!
Jane says
Hi! I am looking forward to trying your recipe. Is it okay to use canola oil instead of vegetable oil? Also, pure white vinegar instead of apple cider? I wanted to use what I have at home if it won’t affect anything then that’s great!
alicia says
Hi!
I am making this cake for my boyfriend for his birthday, but instead of doing a ganache frosting I’ll be doing a buttercream frosting to decorate the cake. Do you have a recipe for frosting that will fit with this cake? So scared of making something and it turns out too sweet all together!
Vicki says
I tried vanilla frosting but it was overpowered by the intense chocolate flavor of the cake. However, a white chocolate buttercream was perfect and the combo got rave reviews from my coworkers. I’m considering trying a cinnamon or mocha buttercream next time.
Maria says
It’s the first time I’m on this page, as I’m a beginner my all previous cakes turned into mess, but this ONE turned into something awesome and delicious, i followed the recipe closely except i used simple vinegar instead of apple cidar vinegar for making buttermilk & added a bit of instant coffee in boiling water, to be honest for the very first time my tooth pick came out clear lol & the shape of cake wasn’t distorted at all.
I served it to my family, everyone just loved it, as a beginner this recipe was super easy to follow, thanks Anna, keep uploading more & more recipes.
Anna says
Hi Maria! That is wonderful! I am so glad that you love the cake! Thank you for trying my recipe. Have a beautiful day!
Nina says
This cake was the best chocolate cake I’ve ever made!! I used gluten free flour and often that will give the cake a dryer consistency, I’ve tried so many different recipes, this one was easy and the cake was so moist and delicious! Must be the buttermilk, magical ingredient! Thank you!
Anna says
Hi Nina! That is awesome! I am so glad the cake was a hit! Thank you for trying the recipe.
Ratonstan says
Great cake, great recipe. Followed completely except I floured my pan. This will be made again many times.
Anna says
Thank you so much!
Sharon says
Hi Anna,
I made this cake and it was a hit! Delicious and easy to make. The kids loved it. Do you think you could keep the same recipe and take out the cocoa powder to make a vanilla cake or would I have add other ingredients?
Anna says
Hi Sharon! I am so glad the cake was a hit! Thank you so much for trying my recipe. I actually have a One-Bowl Vanilla Cake recipe. Here is the link: https://www.crunchycreamysweet.com/one-bowl-vanilla-cake/ I hope you love it!
Angela M says
Cake was awesome. And fast to make, cook etc. Have you put buttermilk in frosting ? I did not try it but thought about it. Thanks for recipe! Yum.
Amanda says
Can this cake be stored on the counter or does it need refrigeration?
Anna says
Hi Amanada! It disappears quick here so I just keep it on the counter. You can store it in the fridge and let it come to room temperature before serving.
Arlene says
The first time I made this was for my husband and I. He said it was the best chocolate cake he’s ever had. So I made it for my friends celebrating our 60th birthday, and it was a hit! So easy to make and I love that it’s made in an 8×8 pan! Perfect for 2 (with leftovers) up to 9. It’s so good, I’m making it again tonight for the grandkids coming tomorrow! Thank you for this fabulous recipe!
Anna says
Hi Arlene! YAY! That is fantastic! I am so happy to know you love the cake and made it so many times. I hope your grandkids enjoy it too! Have a beautiful rest of the week!
Millie says
Hi this recipe looks amazing…. do you think it will hold up for a layer cake contest. I don’t think my chocolate cake recipe is unique enough
Anna says
Hi Millie! I think it should be just fine for a layer cake. You will have to double the recipe and bake in two pans.
Jenny Richert says
This was awesome! Used sour cream in place of the buttermilk and added a teaspoon of espresso powder. Yummmmm!
Anna says
That’s awesome! Thank you, Jenny!
Annie says
What would you recommend for baking this as a bundt? A doubled recipe or do you think a single would be enough?
Anna says
Hi Annie! I did not test this recipe in a bundt pan so I can’t guarantee the result.
Annie says
I have now made this as a Bundt twice and it’s the only one I ever make! I did double the recipe and you do have to extend the baking time. But it comes out perfect everytime and looks gorgeous as a Bundt with the icing poured over the top. I did not double the icing and it coats the top of my Bundt and leaves pretty drips on all sides. Just enough!
Anna says
That’s wonderful, Annie! I am so glad you are enjoying the cake and made it in a bundt pan! Thank you so much!
Merin Skariah says
I made this today. Was skeptical like u said the batter was very runny. But oh my the cake, ended up soooooo good!! Like the best ever chocolate cake recipie. Thanks a ton! Definitely making again. Love from India 😊
elodie says
Hi! How do I double this recipe?
Paul Perenick says
you simply double the amounts ,so 1 tablespoon becomes 2 tablespoons and so on
Georgetta says
This cake is excellent! I was worried about how thin the batter is but once it is baked you can’t ask for a more moist chocolate cake. Perfect little cake for a small birthday party!
Anna says
Hi Georgetta! I am so happy to know you love the cake! Yay! Thank you so much for trying my recipe.
Lori says
I can’t tell you how many times I’ve made this. I’ve made a single and double recipe and it always goes very fast! I have noticed that my glaze is crinkling. I’ve tried pouring glaze as instructed allowing to cool while making the glaze, I’ve made the glaze before and let the cake fully cool, I’ve tried everything and am out of options of what I’m doing wrong. It’s not the recipe, because I know I’ve made it several times and the glaze was shiny and smooth. Does anyone have an idea of how to prevent the appearance of the best chocolate cake I’ve ever had! Thank you for sharing this recipe with us. It’s always my go to and never fails!
Pamela says
Did you take it out of the pan before it was totally cool? I did once and the movement caused my frosting to crinkle.
Alicia says
I made this in a cake pan where the side of the pan can be removed leaving just the cake on the base
Can I remove it after it has cooled?
Regards,
Alicia
Anna says
Hi Alicia! If you want to remove it from the bottom part, I suggest using parchment paper next time. It will make it much easier.
Sandra says
Cupcakes? Anyone used this recipe for cupcakes?
Autumn says
Hi! I made this recipe just rn as cupcakes and doubled the recipe, I’m not sure if I doubled the recipe right, just did twice as much, 2 c flour instead of 1, 2 eggs not 1 etc, and it was awful. Probably bc I doubled wrong so I made it as a cake according to directions and it’s looking much better. (I’ve made it 6 times the past month since I found it so I know how it should look to me and taste) I feel the cake bakes more evenly as a cake compared to muffins. Hopefully someone has a better experience who can better help!
Lori says
This is the BEST chocolate cake, ever! Many people say it reminds them of the Texas sheet cake, which I’ve not had or made. Your recipe is quick and easy, light and fluffy but yet filling. The glaze is the best component that brings the richness and flavor of the cake. I don’t line my pans, I let the glaze glide to each side as a bonus! Thank you for sharing this delicious recipe. I can’t count how many times I’ve made this cake, it’s often requested and have passed on your recipe! To you readers, if you haven’t made this cake, your missing out on a very, very good thing. Note: I double the recipe and make it in a 9×13 as well as an 18” pan.
Lydia says
I was just going to ask if I double it can I bake in a 9 x 13 pan.. thank you for your comment!! Making it today!
Anna says
Awesome! I hope you love it, Lydia!
Autumn says
How do you double the recipe?
Thanks 🙂
Shani says
I got lowfat cultured buttermilk . Is that ok?
Thank you so much!
Anna says
That should work!
Shani says
Hi! Can I use heavy cream instead buttermilk??
Thank you so much!
Anna says
Hi Shani! Buttermilk is a must for this recipe. Hope this helps!
Shani says
Thank ms! I got lowfat cultured buttermilk . Is that ok?
Lori says
I say if your going to make cake, why cut back on the main component that compliments the cake? Go for it, you won’t be sorry.
fifi says
buttermilk activates the baking soda. Don’t change to cream.
Kayla Bellamy says
This chocolate cake is the best! So easy to make yet so satisfying!
Anna says
Thank you so much, Kayla!
Yana Arnold says
Definitely the best chocolate cake recipe I have tried yet. Really simple to make. I even made the frosting which I usually cheat on. It was worth it. All my friends love it as well. I give this ten stars. Now I am going to check out your other recipes.
Anna says
Hi Yana! That is wonderful! I am so glad it was such a hit! I hope you will find more recipes to enjoy. Thank you!
Jeni says
This cake and frosting were easy to make and delicious! It was the perfect size. I did the “make your own” buttermilk and it turned out great.
Anna says
Hi Jeni! I am so glad it was a hit! Thank you so much for trying my recipe!
Sandy says
Made this for the second time tonight. Best chocolate cake ever!!! Thanks for this amazing recipe!
Anna says
Woohoo! That’s fantastic, Sandy! Thank you so much!
Cindy says
Made this The other day and in 24 hours it was gone absolutely delicious very easy wonderful frosting I was wondering do you have also a vanilla cake recipe just like this one? Thank you so much this is an amazing cake!
Anna@CrunchyCreamySweet says
Hi Cindy! Yay! That’s awesome! I am so glad the cake was a hit. I am working on the vanilla version. Thank you for the sweet comment and for trying my recipe!
Markét says
I baked this amazing cake today and it turned into a great delight. I made my own frosting of 2 ingredients: chocolate and a sour cream. The batter texture is moist and fluffy. Thanks for this recipe, I will do it again and again.
Alex says
Is this the same recipe as your busy day chocolate cake?
Anna@CrunchyCreamySweet says
Hi Alex! It is not. My Busy Day Chocolate cake has no eggs and buttermilk. Hope this helps!
Cheryle says
I have never lined a cake pan with aluminum foil. Why is it done & can i grease & flour the pan instead
P.R. Banks says
I made this today for a friend’s Birthday cake. I was a bit skeptical at first because the batter was so thin, but it turned out AMAZING!!! The size was just right for her little family and she was delighted! Thanks!!!
Msb says
I make this for my grandsons. I put a tsp of vanilla in the cake batter. We are in a motorhome with a combo microwave oven and can only bake in 8×8 pans. This works perfect.
Sharon says
This was delicious! I used dark cocoa powder & brewed coffee instead of water. Very rich chocolate flavor!
Ann says
Awesome!! Made it for new years eve, it was so good I’m making it again. I used a 9 inch round pan, it turned out perfect
Anna@CrunchyCreamySweet says
YAY! That’s fantastic! Thank you so much, Ann!
Anna says
Hi Anna! We have the same namesake. So Funny! I was just looking for a good recipe for a chocolate cake and found your blog. This cake looks so good and I love the ingredients! I’m always looking for a low flour, low sugar, easy recipes. Yours fits the bill! I just added it to my list. When I make it, I will tag you if you don’t mind? Thank you for sharing!
BTW, I follow you on Pinterest as well. I would love to be added to your food group boards. Thanks!
Giselle says
I made this cake and got rave reviews from children and adults alike. So easy to make as well. Thanks for sharing!
Anna@CrunchyCreamySweet says
Thank you, Giselle!
Amina says
This cake is really delicious and light, it is now my go to cake. I also cut the sugar in half and it’s still good. I slice it in half and spread nutella on it, then I spread whipping cream and add sliced strawberries. 😍
RUBA HADDAD says
I made this for thanksgiving and It was delicious! It was very moist. I have to say I was doubting myself if I made a mistake counting because when I poured it in the baking tray it was very liquidly but it turned out to be really moist and delicious. FYI I doubled it.
Jacque Hastert says
Nothing beats a dessert that is made with minimal cleanup! This will satisfy my family’s love for chocolate.
Chrissie Baker says
Yum Yum Yum! Looks so vibrant and lovely! I can’t WAIT to try this! Thank you for this great recipe!
Katerina says
Oh my, this looks absolutely amaaazing!! Aaaand its all done in one bowl…I LOVE it!!
Amy says
One bowl! I love that! Easy cleanup but most importantly so delicious!
Lori says
It’s done within 45 minutes from beginning to end. It is amazing!
Jamielyn says
So easy and looks AMAZING!
Demeter says
What a great go-to recipe! Who doesn’t love chocolate cake?! It looks amazing!
Krystle says
The best chocolate cake recipe I’ve ever tried! I even made the icing, since the instructions for it were so easy to follow. Thank you for sharing this recipe! I’ve been having so much fun baking it. I added some cinnamon and orange zest and the entire house smelled heavenly.
Anna says
Thank you so much for giving it a try, Krystle! I am so glad you love it!
Kalpna says
Thanks turned light and moist but has a slight flavour