This One-Bowl Chocolate Cake is a 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 One-Bowl Vanilla Cake.
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Why You'll Love This 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!
Ingredients:
- flour - I used all-purpose flour. If you need to use gluten-free flour, choose one that allows you to substitute at a 1:1 ratio.
- sugar - I used white, granulated sugar.
- cocoa powder - Use the best you can get. This is where the chocolate flavor comes from. Dutch-processed cocoa is wonderful here.
- baking powder and baking soda - The combo of these leavening agents allows the cake to rise and cook properly.
- buttermilk - I always make my own by combining whole milk (or half and half) and vinegar (or lemon juice). No need to buy it in the store.
- egg - Binds all ingredients together.
- oil - I used vegetable oil but canola or even olive oil works here.
- hot water - This is the secret to making this cake so moist. You can use coffee as well. It will intensify the chocolate flavor.
How to make a one-bowl chocolate cake?
- Start by measuring out the flour. To do that correctly, spoon flour into a measuring cup, then level the top. Do not dunk the measuring cup into the 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 the batter is smooth, no flour lumps should be visible.
- Pour the batter into parchment paper or an aluminum foil-lined baking pan (I used an 8" square pan but a round pan will work too). Tap the pan gently against the counter to release any air bubbles, then place it 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.
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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 fudgy chocolate frosting?
To make this easy chocolate frosting, all you need is a whisk and a saucepan. No mixer is 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.
Recipe FAQs:
Yes! To make chocolate cupcakes, divide the batter in the cupcake pan. Bake for 15 to 18 minutes OR until a toothpick inserted into the center of each cupcake comes out clean.
If you want to use a 13" x 9" pan, double the ingredients. The baking time should be increased to 40 to 45 minutes. But always check the cake with a toothpick to ensure it's done.
Absolutely! Coffee intensifies chocolate flavor so it's a great idea to use it in this recipe. You can use coffee you brewed or mix instant coffee with hot water.
More cake recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
One-Bowl Chocolate Cake Recipe
Ingredients
for the cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup buttermilk see note
- ½ cup hot water
for the frosting:
- 5 tablespoons unsalted butter
- ¼ cup unsweetened cocoa powder
- 1 ¼ cup powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Line an 8" square or round cake pan with parchment paper or aluminum foil. Set aside.
- Preheat oven to 350℉.
- In a large mixing bowl, whisk together flour, sugar, cocoa, soda, baking powder, and salt.1 cup all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- Add egg, oil, and buttermilk and whisk well. Add hot water and whisk until the batter is smooth.1 large egg, ½ cup vegetable oil, ½ cup buttermilk, ½ cup hot water
- 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.5 tablespoons unsalted butter
- Add cocoa powder and whisk in. Cook for 2 minutes. Do not boil. Remove saucepan from heat.¼ cup unsweetened cocoa powder
- Add sifted powdered sugar and whisk in. Add vanilla and milk, one tablespoon at a time. The frosting should be shiny and smooth.1 ¼ cup powdered sugar, 2 to 3 tablespoons milk, ½ teaspoon vanilla extract
- Pour over warm cake and spread with a spatula. Let cool before cutting.
Notes
- To make homemade buttermilk: whisk 2 teaspoons of apple cider vinegar with enough whole milk or half and half to make ½ cup of liquid.
- Sifting powdered sugar prevents clumps in the frosting.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
BQ says
Hello Anna,
This is by far the best and easiest chocolate cake recipe I’ve ever read and used. Honestly, the balance of sweetness, ease of making, availability of ingredients, and the potential for adjustments are awesome. In my experience making 17 of these, from making it as is or using it for a multi-layer cake. This recipe never fails to deliver. Two things I did add to adjust to my palette. 1) two espresso shots + hot water for the total of 125g of the hot liquid addition and, 2) addition of 0.5g cinnamon powder + 0.25g ginger powder + 0.25g nutmeg powder adds a lightweight and delicious veil of aroma. Just enough to fill the kitchen with something I’d describe as being hugged by a chocolate cake.
Many of my friends and family asked for the recipe and at this point my fingers are tired from how many times I sent the link to your recipe. Well done Anna, you’ve made so many peoples’ day better over a slice of chocolate cake.
Yours truly,
A student who loves to bake!
Jill S says
Great recipe.
Very easy
I love the way the amounts were written into the directions.
I did add a teaspoon of vanilla.
Sheila says
Can this be made with 2 9 inch round pans to create a double layer cake or is it too moist to turn out
Anna says
Hi Sheila! Yep, it sure can! I have readers who made it as a layer cake and I have done it as well. Happy baking!