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One-Bowl Chocolate Cake Recipe

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One-Bowl Chocolate Cake Recipe – rich and decadent moist chocolate cake made in just one bowl. The fudgy frosting is irresistible!

one bowl chocolate cake 3 One Bowl Chocolate Cake Recipe

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.

one bowl chocolate cake 8 One Bowl Chocolate Cake Recipe

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.

one bowl chocolate cake 6 One Bowl Chocolate Cake Recipe

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.

one bowl chocolate cake frosting One Bowl Chocolate Cake Recipe

MORE EASY CHOCOLATE CAKES:

Busy Day Chocolate Cake

The Best Chocolate Bundt Cake

Eggless Chocolate Cupcakes

one bowl chocolate cake 7 One Bowl Chocolate Cake Recipe

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ONE BOWL CHOCOLATE CAKE RECIPE

4.97 from 32 votes
one bowl chocolate cake 6 150x150 One Bowl Chocolate Cake Recipe
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One-Bowl Chocolate Cake Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A rich and decadent moist chocolate cake made in just one bowl. The fudgy frosting is irresistible!

More easy dessert recipes: www.crunchycreamysweet.com

Course: Dessert
Cuisine: American
Keyword: chocolate cake
Servings: 9 pieces
Calories: 388 kcal
Author: Anna
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
US Customary - Metric
Instructions
  1. Line an 8" square or round cake pan with parchment paper or aluminum foil. Set aside.
  2. Preheat oven to 350 degrees F.
  3. 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.
  4. Bake for 25 to 30 minutes OR until the toothpick inserted in few places comes out clean.
  5. Cool and make frosting in the meantime.
  6. 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.
Recipe Notes

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.

Sifting powdered sugar prevents clumps in the frosting.

Nutrition Facts
One-Bowl Chocolate Cake Recipe
Amount Per Serving
Calories 388 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 14g88%
Cholesterol 36mg12%
Sodium 210mg9%
Potassium 134mg4%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 39g43%
Protein 3g6%
Vitamin A 245IU5%
Calcium 38mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. 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

    Reply

    • 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!

      Reply

  2. 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!

    Reply

  3. 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!

    Reply

  4. 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!

    Reply

  5. 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!

    Reply

    • 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.

      Reply

  6. 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.

    Reply

  7. 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!

    Reply

  8. 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?

    Reply

  9. 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.

    Reply

    • 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.

      Reply

  11. 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!

    Reply

    • 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!

      Reply

  12. 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

    Reply

  13. Jenny Richert says

    This was awesome! Used sour cream in place of the buttermilk and added a teaspoon of espresso powder. Yummmmm!

    Reply

  14. Annie says

    What would you recommend for baking this as a bundt? A doubled recipe or do you think a single would be enough?

    Reply

  16. 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!

    Reply

  17. 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!

    Reply

    • 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.

      Reply

  18. 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

    Reply

    • 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!

      Reply

  20. 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.

    Reply

  23. 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.

    Reply

  24. 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.

    Reply

  26. 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!

    Reply

  27. 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.

    Reply

  29. Cheryle says

    I have never lined a cake pan with aluminum foil. Why is it done & can i grease & flour the pan instead

    Reply

  30. 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!!!

    Reply

  31. 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.

    Reply

  33. 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

    Reply

  34. Crafty Cooking By 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!

    Reply

  35. Giselle says

    I made this cake and got rave reviews from children and adults alike. So easy to make as well. Thanks for sharing!

    Reply

  36. 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.

    Reply

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