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.
gladys bxby says
aghh man i tried this recipe today nd my fam is like i should make one for xmas ...wow i highly recommend it...i made mine twice the size and MAN!!it was worth it ..i give it a huge thumbs up thank u babes
MKL says
Looks good but I have a question before I try it. Are you supposed to turn the cake out of the pan and frost all sides, or leave it in the pan and just spread the frosting over the top? I’m not clear on how thick or thin the frosting is. Thanks!
May says
The cake will turn out exactly like all standard way of baking a cake except that it is mixed all in one bowl. It is moist and fluffy other than there is no butter, so if you want a butter flavor, you can add butter extract. With this method, you don’t have to worry about making sure to not over stir or to add wet to dry first etc….so yes you can move the cake from the pan and frost the entire cake. You can even make this into multiple layers of cake. Give this a try. It is very easy and fast and just as delicious.
Sue says
She asked about if the cake should be removed from the pan
I don't remove it from the pan I frost is in there
Erica Moreno says
I made this recipe today except for the frosting. I made a simple chocolate ganache that went perfectly. The cake was super moist and absolutely delicious. We loved this cake. I’ll definitely keep this recipe.
Thanks for posting it 😁
Renee says
Labelled in my favourites folder as BEST Chocolate Cake because it's true! My go-to recipe for the kast few years. Now I want to double the recipe and bake in 2 tins to make a 2 tier cake for hubby's birthday. Would the cake take the weight of layers?
Linda says
One of the best chocolate cakes I have made. Easy peasy to make. Thanks for a great recipe. We loved it!
Diane says
Easy and so moist and delicious. Made Made it at least a half dozen times.
Karen says
I was a little leery about all the 5 star reviews, but went ahead and made it. Holy moly!!!!! Soooo good! Bake time was about 35. Rose nicely. Was light, moist and rich!!!! Frosting all soooo good!
Jenny says
So easy, just out of the oven, did not ice it instead served it warm with ice cream, delicious
Delicious and so easy to make. I chose not to ice, instead I served it warm with ice cream.
Stacy says
This recipe was super easy to follow. Minimal preparation needed. Taste and texture of this chocolate cake was PERFECT ❤️
Anna says
Thank you so much, Stacy! I'm so glad the cake was a hit!
Sarah says
A total winner of a recipe. Cake was everything a one bowl chocolate cake should be, and frosting too. I used hot coffee instead of water. And served with local strawberries and vanilla ice cream.
Tamara says
I made this tonight subbing hot espresso in place of the water for my father in law's birthday and it was so good that my mother in law ate a second piece. She NEVER EVER eats a second piece of any dessert!!
Nancy says
I have made this cake several times and it is so delicious and easy! It always ends up looking exactly like the picture and I'm always sad when it's gone!
Shalle says
I made this cake in a bundt pan and it turned out beautifully! I used hot coffee instead of water. The cake was sooo moist and deep chocolate flavor. This is now my go to recipe for chocolate cake. Thank you! I'm trying out your other recipes now too!
LaTawna says
OMG! A Super Moist, Super Soft, Delicious Chocolate Cake! I used the apple cider vinegar to make buttermilk and I also added 1 tsp of medium roast instant coffee to the water. It turned out great! I also baked it for an additional 5 minutes! The icing was easy and delicious. I topped it with toasted sliced almonds! Thank You soo much, my 10 year old loved it!
Anna says
Perfect! Thank you so much for making my recipe, LaTawna!
Tam says
Oh my Lord this cake is so deliciously moist and just the right amount of fluffiness. Needed a little more time in the oven, about 5 or so minutes. The icing was delicious as well! So easy to make my 5 year old boy helped me make it. Both my husband and son loved it so it's a thumbs up from us and will be the only chocolate cake recipe used in my house from now on. Thank you for sharing your yummy recipe 🤤
Gabby says
Can this recipe be made in a 9x13” cake pan? If so how would I adjust the recipe to fit the pan?
I have made the recipe many times before and it is the BEST chocolate cake I have ever had. It is so rich and moist and the frosting is amazing. I have used this as a one layer and multi-tier cake and it has always turned out amazing! *chef’s kiss*
Anna says
Hi Gabby! Thank you for the wonderful comment! If you want to make the cake in a 9x13" pan, I suggest multiplying the ingredients by 1/2 and adding 1/2 time to the baking time. So, 1 and 1/2 cups of flour, 1 and 1/2 cups of sugar and so on. I suggest setting the baking time to 40 to 45 minutes but check the cake if it's done and add more time if needed. Please, keep in mind I have not tested the cake in a larger pan but this is the method I use when I want to bake something in a larger pan. I hope this helps!