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You are here: Crunchy Creamy Sweet / Dessert / One-Bowl Chocolate Cake Recipe

One-Bowl Chocolate Cake Recipe

Published: Sep 1, 2018 · Modified: May 30, 2022 by Anna 538 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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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.

Side close up shot of chocolate cake with fudge frosting on white plate.
Jump to:
  • Why You'll Love This Recipe
  • Ingredients:
  • How to make a one-bowl chocolate cake?
  • How to make fudgy chocolate frosting?
  • Recipe FAQs:
  • One-Bowl Chocolate Cake Recipe

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?

Overhead shot of flour, cocoa powder and sugar in a mixing bowl, with wooden spoon next to it.
  • 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.

Side shot of a piece of chocolate cake with fudgy chocolate frosting, on white plate with other plates in background.

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.

Overhead shot of rich fudgy chocolate frosting in saucepan, with whisk on the side.

Recipe FAQs:

Can I use this recipe to make cupcakes?

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.

Can I double the recipe to bake in a larger pan?

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.

Can I use hot coffee instead of water?

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:

  • Square image of a serving of eggless chocolate cake with frosting on a white marble plate.
    Eggless Chocolate Cake
  • Square image of vanilla cake slice with frosting and sprinkles.
    One Bowl Vanilla Cake Recipe
  • A slice of raspberry cake on a plate.
    Raspberry Cake with Sweet Cream Glaze
  • Apple cake with crumb topping on plate.
    The Best Apple Crumb Cake
Moist chocolate cake square piece on white plate.

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!

A chocolate cake serving on a white small plate.

One-Bowl Chocolate Cake Recipe

Author: Anna
This One-Bowl Chocolate Cake is a rich and decadent moist chocolate cake made in just one bowl. The fudgy frosting is irresistible!
4.87 from 350 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 9 pieces
Calories 388 kcal
Prevent your screen from going dark

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.

Nutrition

Calories: 388kcal | Carbohydrates: 53g | Protein: 3g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 36mg | Sodium: 210mg | Potassium: 134mg | Fiber: 1g | Sugar: 39g | Vitamin A: 245IU | Calcium: 38mg | Iron: 1.4mg
Tried this recipe?Leave a comment with rating below!

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Reader Interactions

Comments

    4.87 from 350 votes (133 ratings without comment)

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    Recipe Rating




  1. deb says

    July 15, 2024 at 11:49 pm

    Can self raising flour be used instead of all purpose

    Reply
  2. Debbie Bristol says

    July 14, 2024 at 11:52 pm

    Please could you tell me if your 1/2 tsp measure is 2.5ml and 1 tsp measure 5ml?

    I live in australia so just want to check that my teaspoon measures are the same as yours.

    Reply
    • Anna says

      July 15, 2024 at 4:42 pm

      Hi Debbie! Yep, that is correct. Hope this helps!

      Reply
  3. Sheila says

    June 30, 2024 at 6:11 pm

    5 stars
    This is hands down the best chocolate cake I have ever had! Thank you so much for the recipe!

    Reply
  4. Mary says

    June 12, 2024 at 4:21 pm

    I am famous for this cake thanks to you. I get asked to make it for every birthday and gathering!

    Reply
  5. Regine says

    May 21, 2024 at 2:36 pm

    5 stars
    This cake is so light and moist that one could think it is from a cakemix. We all
    know cakes made with cakemixes tend to have a much lighter texture. Your cake and frosting are really delicious. I could also see myself converting it to a layer cake maybe using two 6 inch round cake pans. Not sure if using two 8 inch round cake pans would make the layers too flat.

    Reply
    • Anna says

      May 21, 2024 at 3:34 pm

      Thank you so much, Regine! I used 6 inch cake pans and they work great! Thank you for making my recipe and for your review!

      Reply
  6. Chris says

    May 15, 2024 at 11:15 am

    5 stars
    I gave my wife this recipe, thinking I'd have a delicious cake. My wife has already sent this recipe to all her friends 🙂

    Reply
  7. Martha Aldridge says

    May 14, 2024 at 5:16 pm

    Delicious and very easy to make oh so Moist I make this cake to much.

    Reply
  8. Bruce says

    May 01, 2024 at 8:23 pm

    5 stars
    I made this cake. It's delectable.
    Doubled recipe and baked in 9X13 pan lined with parchment. 42 minutes at 360°f. Used hot coffee for liquid. Made own buttermilk. Added ½ cup more flour due to my 5200' altitude.

    Reply
    • Anna says

      May 01, 2024 at 10:08 pm

      Hi Bruce! Thank you so much for making my recipe! I'm so glad the cake was a hit! Thank you for sharing your adjustments. I know it will be helpful for others.

      Reply
  9. Rachel Natov says

    April 29, 2024 at 4:12 pm

    Hi, do you think it would be okay to use half and half instead of milk for the frosting? Thanks in advance!

    Reply
    • Anna says

      April 29, 2024 at 5:06 pm

      Hi Rachel! Yep, half and half works too! The frosting will be even creamier and richer in taste.

      Reply
  10. Patricia Hatch says

    April 16, 2024 at 1:30 pm

    5 stars
    I am not a fan of chocolate cake but my grandson wanted one for his birthday. This cake was so moist and delicious I am going to make another one very soon. From age 3 to 53 we all loved it! I opted to use a cup of instant coffee instead of water and also made my own buttermilk. Super easy and 2 thumbs up all the way around.

    Reply
  11. Jayne says

    April 12, 2024 at 1:54 pm

    5 stars
    Thanks for this recipe. I had always used just milk 2 eggs and no hot water. But this works just as well! My add-in was a ripe banana or 2. Gives a nice flavor. Easiest chocolate frosting ever! Also I used dark unsweetened cocoa powder instead of regular unsweetened chocolate baking powder for both cake and frosting. Very rich.

    Reply
  12. Marcell says

    March 22, 2024 at 1:48 pm

    5 stars
    It's great every time with no adjustments - moist, rich and very easy to make.

    Reply
  13. Joan says

    March 17, 2024 at 2:48 pm

    what is the yield on the frosting. I am making devils food layer cake for hubby for his birthday and want to use the frosting recipe

    Reply
  14. Zohra Feliachi says

    March 15, 2024 at 8:07 pm

    5 stars
    One of the best things I've ever put in my mouth! Instead of just water I used hot coffee and added a bit of espresso powder to the frosting. I did have to bake it for a few extra minutes, so just be mindful of that. Will definitely be coming back to this!

    Reply
  15. Afeefa says

    February 21, 2024 at 8:47 am

    5 stars
    Tried this cake today, not the incongruous though. Cake was really easy and came out perfectly. I thought it was a super quick and easy recipe.
    Just made 1 alteration, I added 1 tbsp of coffee to the hot water, otherwise followed the recipe to the ‘T’.

    Reply
  16. Alana says

    February 20, 2024 at 1:10 pm

    5 stars
    I've made this recipe many times and love it so much!

    I've tried to make it "healthier" and always screw it up- I'm going back to this one!

    I just wanted to say thank you again, and a very BIG thank you for putting in all the ingredients in the instructions too- this helps so much so I don't have to scroll up with my flour-covered fingers!

    lots of hugs and love, thank you!

    Reply
    • Alana says

      March 11, 2024 at 2:28 pm

      Also, I would love any advance bakers’ knowledge of how to get this cake to bake evenly- I always have an issue with the center being not baked for a while, and it also creates an uneven layer. So if I let the center cook all the way, the outsides is drier than it should be, and vice versa. I checked the temperature of the oven with an oven thermometer and it was accurate, and also tried a real 8x8 baking dish vs the disposable foil one, and the real one made the cake even more uneven- help! I’d really like to master this recipe, but always have issues with these two areas. Thank you!

      Reply
      • Damon Raza says

        May 30, 2024 at 5:32 pm

        Try front to back of oven 1/2 way through may help.

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