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.
Jump to:
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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
Kim Sainsbury says
I make this a lot! The only change is I add a heaping 1/4 cup of cocoa. I avoid the calories by not adding the icing. Instead I add canned whipped cream and berries on the side.
Anna says
Hi Kim! Thank you for making my recipe! I'm so glad you are enjoying it! I love the idea of whipped cream and berries with the cake. So delicious! Thank you!!
Rachna says
Love it. Make it at least twice a month.
Has anybody tried this in the microwave? I’d love to know your suggestions
Anna says
Thank you so much, Rachna! I'm so glad you are enjoying the cake! I've never made it in a microwave but maybe someone will share if they tried it.
Lavanya says
I've made this cake so many times and I fall in love with it each time. I have tried some alternatives and it's always turned out perfect, moist, fluffy and delicious! Here are some options for others to try:
- unsweetened apple sauce instead of an egg (1/4 cup : 1 egg)
- instant coffee mixed in hot water
- yoghurt and water mix instead of buttermilk (regular 2% yoghurt and cold water - I googled the exact ratio for buttermilk)
- brown sugar instead of white sugar and also a mix of brown and white (1:1)
Hope you try this out and it works!! Thank you Anna, you're amazing!
Anna says
Hi Lavanya! Thank you so much for sharing your options! I can't wait to try them! Thank you for making my cake and for the wonderful review! Have a beautiful day!
Kenna N. says
I've always considered myself "not a cake person". Like it's fine, but just not my favorite. This cake changed that for me. For real the BEST cake I've ever had- super moist and fluffy, the perfect consistency. Not to mention the delicious frosting!! Plus it was all super easy to make (I'm not an experienced baker by any means).
My only hiccup was that it took far longer to bake than the recipe called for and my cake fell sometime in the process, which was a bummer. Fortunately it still tasted incredible. Just not sure where I went wrong.
ChelleB says
Simply AMAZING!!!
Anna says
Thank you so much!
Rachel says
I love this cake. It’s always a hit. I was considering trying it as cupcakes. Has anyone tried that and have a sense of the bake time?
Yefte says
I actually just made these as cupcakes a few weeks ago. Honestly I can't remember exactly what the bake time was BUT I do suggest you set your timer for 18 minutes first and check them from there. I think mine were done around 18-20 minutes. Also, make sure these have plenty of time to cool or spray the cupcake liners otherwise they will stick to the liner and fall apart when you try to take it out! I didn't spray my liners, I just made sure they had plenty of time to cool before I tried to take them out. Also, if you try to spread the ganache on them right away, do a little bit at a time because it'll be pretty runny and try to run off the cupcake. So do it little by little and you'll get a very thin layer. If you want a thicker layer of ganache on them, wait for your ganahe to settle a bit first so that it's not so runny. Good luck!
Rachel says
Thank you!!!
Anna says
Hi Rachel! I made cupcakes with this recipe many times and it works wonderfully! For the baking time, go between 15 to 18 minutes. Always check with a toothpick or dry spaghetti noodle to make sure all of them are baked through. I hope this helps!
Rachel says
Thank you!!
Kelly says
Very easy and delicious cake! I will definitely make this again.
Anna says
Thank you so much, Kelly!
Najwa says
The best cake ever i made like i bought from bakery😍😍😍😍
Anna says
Thank you so much! I am so glad you enjoyed it!
Chris says
If I want to make a hight one layer cake, can I use 1.5x the recipe for a 9" pan and use 2 eggs, or would you suggest different ratios?
Sharon says
This cake was GREAT! I did cut the sugar to 1/2 cup. I’m looking forward to making it for the rest of the family!
Matti says
My favorite cake recipe of all time. I’ve made this cake several times for several reasons and it’s always a HIT. So good and impossible to mess up.
Karen says
I have made this a couple times and love how easy it is to make. Definitely a quick recipe when company drops in.
Sally says
Lv lv lv your one bowl recipes thank u
Reshmi says
The cake is so moist and soft. This is the best chocolate cake ever. And it is so easy to put together. Thank you for sharing this!
Anna says
Thank you for making my recipe!
Marci Clague says
Fabulous! I had a craving for chocolate cake but only wanted a small amount. This recipe hit the mark on every level! Wonderful moist cake, delicious frosting, great instructions and easy to make. I too added instant coffee to the hot water and a tsp. of vanilla. It’s wonderful to have a go to recipe like this.
Sheri says
How does using parchment paper work?
Don't you have to spray the sides of the cake pan so that it doesn't stick to the side of the pan?
Anna says
Hi Sheri! The parchment paper helps take the whole cake out of the pan. If you use a non-stick cake pan, all you need to do after baking is run a butter knife along the sides. This should loosen the cake from the pan. I hope this helps!
Sheri says
Thank you.
I don't use non-stick cake pan because of the chemicals in the non stick. I use stainless steal. So, Maybe I will spray the sides or run a butter knife around the sides like you side.