This One-Bowl Chocolate Cake recipe is your ultimate solution for a rich, moist, and utterly decadent chocolate cake that comes together with minimal effort. Forget multiple mixing bowls and complicated steps; this recipe delivers a show-stopping dessert crafted entirely in a single bowl, making cleanup a breeze. Topped with an irresistible fudgy frosting, it’s the perfect treat for any occasion, from weeknight cravings to special celebrations.
If you appreciate the simplicity and speed of one-bowl baking, you’ll also love our One-Bowl Brownies for their chewy, rich texture, or the light and airy One-Bowl Vanilla Cake. These recipes are designed to bring joy to your kitchen without the usual fuss.
Planning to bake this delicious cake? Jump directly to the recipe card for quick access to ingredients and instructions.
Why This One-Bowl Chocolate Cake Will Become Your Go-To Recipe
In the world of baking, especially when it comes to cakes, convenience and deliciousness are paramount. We often crave homemade treats but shy away from the elaborate preparations and extensive cleanup that many recipes demand. That’s precisely why this One-Bowl Chocolate Cake is an absolute game-changer. It embodies everything you want in a dessert: incredible flavor, moist texture, and remarkable ease of preparation.
This recipe truly simplifies the baking process, requiring only one bowl for all your mixing. This means less mess, less stress, and more time to enjoy your culinary creation. It’s as straightforward as using a boxed cake mix, yet delivers the superior taste and satisfaction of a dessert made entirely from scratch with fresh, wholesome ingredients. You’ll be amazed at how quickly you can whip up this rich chocolate cake, making it ideal for those spontaneous chocolate cravings or when you need a impressive dessert in a pinch. The accompanying fudgy frosting, effortlessly made in a saucepan with just a whisk, elevates this cake to new heights. Its smooth, rich texture complements the moist chocolate cake perfectly, creating an experience that’s truly out of this world. Consider this recipe a permanent addition to your favorites file; it’s a keeper you’ll turn to again and again.
Essential Ingredients for Your One-Bowl Chocolate Cake
Crafting the perfect One-Bowl Chocolate Cake relies on a few key ingredients, each playing a vital role in achieving its rich flavor and incredibly moist texture. Here’s a detailed look at what you’ll need and why:
- All-Purpose Flour: The foundational dry ingredient that provides the cake’s structure. For best results, measure your flour correctly by spooning it into a measuring cup and then leveling it off with a straight edge. This prevents compacting the flour and ensures you don’t add too much, which can lead to a dry cake. If you’re exploring gluten-free options, opt for a high-quality 1:1 gluten-free baking flour blend for a seamless substitution.
- Granulated Sugar: Not only sweetens the cake but also contributes to its moistness and tender crumb by attracting and retaining moisture.
- Unsweetened Cocoa Powder: This is where the rich, deep chocolate flavor comes from. For a truly luxurious and intense chocolate taste, we highly recommend using Dutch-processed cocoa powder. Dutch-processed cocoa is alkalized, which mellows its acidity and deepens its color, resulting in a smoother, less bitter chocolate flavor compared to natural cocoa.
- Baking Powder and Baking Soda: These are the dynamic duo of leavening agents in this recipe. Baking soda reacts with the acidic buttermilk and cocoa (if using natural cocoa) to create carbon dioxide bubbles, helping the cake rise. Baking powder provides an additional lift, ensuring a light and airy texture. The combination of both ensures proper rise and a beautifully cooked cake.
- Buttermilk: The secret to an exceptionally moist and tender chocolate cake. Its acidity reacts with the baking soda, contributing to the cake’s rise and creating a fine, soft crumb. Don’t have buttermilk on hand? No problem! You can easily make your own by combining whole milk (or half-and-half) with a tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles, and you’ve got homemade buttermilk ready to use.
- Large Egg: Acts as a binder, holding all the ingredients together and providing structure and richness to the cake. It also contributes to the cake’s overall moisture and tenderness.
- Vegetable Oil: Unlike butter, which can make cakes denser, vegetable oil ensures a consistently moist cake by staying liquid at room temperature. This results in a softer crumb that remains tender for days. Canola oil or even a light olive oil can be used as alternatives, each imparting a subtle difference in flavor profile.
- Hot Water (or Coffee): This is the ultimate secret ingredient for a super moist and intensely chocolatey cake. Hot water helps to “bloom” the cocoa powder, enhancing its flavor and making the cake incredibly tender and moist. For an even deeper, more complex chocolate flavor, substitute the hot water with hot brewed coffee. The coffee won’t make your cake taste like coffee; instead, it will magically amplify the existing chocolate notes, creating a richer, more profound taste experience.
How to Make an Effortlessly Perfect One-Bowl Chocolate Cake
Creating this delicious chocolate cake is surprisingly simple, especially since it only requires one bowl for mixing! Follow these straightforward steps to achieve a perfectly moist and flavorful cake every time.
- Prepare Your Pan: Begin by lining an 8-inch square or round baking pan with parchment paper or aluminum foil. This step is crucial for easy removal and prevents the cake from sticking. Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is.
- Measure Flour Accurately: Precision in measuring flour is key for cake texture. To do this correctly, gently spoon the all-purpose flour into your measuring cup until it overflows, then level the top with the back of a knife or a straight edge. Avoid scooping directly from the bag, as this compacts the flour and can result in using too much, leading to a dry cake.
- Combine Dry Ingredients: In a large mixing bowl, combine the accurately measured flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Use a whisk to thoroughly blend these ingredients until no lumps are visible and they are uniformly distributed. This ensures even leavening and flavor throughout the cake.
- Add Wet Ingredients: Introduce the egg, vegetable oil, and buttermilk to the dry mixture. Whisk everything together until the batter is smooth and well combined. There should be no visible lumps of flour. Finally, pour in the hot water (or hot coffee) and whisk gently until the batter is completely smooth and cohesive. Don’t be alarmed if the batter appears thin or runny; this is perfectly normal and contributes to the cake’s incredible moistness.
- Bake to Perfection: Pour the smooth batter into your prepared baking pan. Gently tap the pan a few times against the counter. This helps to release any trapped air bubbles, ensuring an even bake and a smooth top. Place the pan into the preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick or a dry spaghetti noodle inserted into the center comes out clean.
- Cool and Frost: Once baked, remove the cake from the oven. While it cools slightly in the pan, you can begin preparing the irresistible fudgy frosting. It’s best to frost the cake while it’s still warm, as this allows the frosting to melt slightly and seep into the cake, creating an even moister result.
With this simple, one-bowl method, you’ll never feel the need for a box cake mix again. The minimal effort yields maximum reward: a moist, melt-in-your-mouth chocolate cake that will impress everyone.
How to Make Irresistible Fudgy Chocolate Frosting (No Mixer Needed!)
The perfect complement to our moist One-Bowl Chocolate Cake is this incredibly simple, yet utterly decadent fudgy chocolate frosting. The best part? You won’t need a stand mixer or hand mixer – just a saucepan and a whisk!
To prepare this luscious frosting, start by melting unsalted butter in a medium saucepan over medium-low heat. Once melted, add the unsweetened cocoa powder and whisk continuously for about 2 minutes. This brief cooking step helps to deepen the cocoa’s flavor, creating a richer chocolate base for your frosting. Be careful not to let it boil.
Remove the saucepan from the heat and gradually whisk in the sifted powdered sugar. Sifting is crucial here to prevent any unwanted lumps in your frosting, ensuring a beautifully smooth consistency. Once the sugar is incorporated, stir in the vanilla extract, which adds a wonderful aromatic depth. Finally, add the milk, one tablespoon at a time, whisking vigorously after each addition until you reach your desired consistency. You want a frosting that is shiny, smooth, and easily spreadable. It should be thick enough to coat the back of a spoon but still flow slightly. This quick and easy method yields a rich, glossy frosting that spreads like a dream over your still-warm chocolate cake, creating a perfect marriage of flavors and textures.
Recipe FAQs: Your Questions Answered
Absolutely! This versatile batter is perfect for chocolate cupcakes. To make them, simply divide the batter evenly into a cupcake pan lined with paper liners. Reduce the baking time to approximately 15 to 18 minutes. Always check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
Yes, you can easily double this recipe for a larger cake, such as a 13″ x 9″ rectangular pan. When doubling the ingredients, you will also need to adjust the baking time. Expect the cake to bake for a longer period, typically around 40 to 45 minutes. As always, use the toothpick test to confirm the cake is fully baked before removing it from the oven.
Yes, and we highly recommend it for an intensified chocolate flavor! Coffee is a fantastic ingredient for chocolate cakes because it doesn’t make the cake taste like coffee, but rather deepens and enriches the chocolate notes. You can use freshly brewed hot coffee or simply mix instant coffee powder with hot water for the same effect. This simple swap will elevate your chocolate cake to another level of deliciousness.
To keep your One-Bowl Chocolate Cake fresh and moist, store it covered at room temperature for up to 2-3 days. If you prefer, or if your kitchen is warm, you can refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best texture and flavor. For longer storage, slices can be individually wrapped and frozen for up to 2-3 months.
Tips for Baking a Flawless Chocolate Cake
While this One-Bowl Chocolate Cake recipe is incredibly forgiving, a few simple tips can help ensure your cake turns out perfectly every time:
- Room Temperature Ingredients: For most cakes, using room temperature wet ingredients (egg, buttermilk) helps them emulsify better with the other ingredients, leading to a smoother batter and a more uniform texture in the final cake.
- Don’t Overmix: After adding the wet ingredients to the dry, mix just until the batter is smooth and no flour streaks remain. Overmixing can develop the gluten in the flour too much, resulting in a tougher, denser cake.
- Know Your Oven: Oven temperatures can vary significantly. Investing in an inexpensive oven thermometer can help you ensure your oven is truly preheated to 350°F (175°C), preventing under or overbaking.
- Cool Properly: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart and ensures it sets properly. If you’re applying the fudgy frosting over a warm cake, ensure it’s just warm, not hot, to achieve the desired melt-in-your-mouth effect without the frosting sliding off.
- Sift Powdered Sugar: For the smoothest, most luxurious frosting, always sift your powdered sugar. This removes any lumps, ensuring a velvety texture without gritty bits.
Variations and Serving Suggestions
This One-Bowl Chocolate Cake is fantastic as is, but it also serves as a wonderful canvas for customization. Get creative with these ideas:
- Chocolate Chip Delight: Fold ½ cup of mini chocolate chips into the batter before baking for extra pockets of melty chocolate goodness.
- Nutty Crunch: Add ½ cup of finely chopped walnuts or pecans to the batter for a delightful textural contrast.
- Mint Chocolate: Add ½ teaspoon of mint extract to either the cake batter or the frosting for a refreshing twist. A sprinkle of crushed peppermint candy on top would be festive.
- Espresso Glaze: Instead of the fudgy frosting, you could opt for a simple espresso glaze made with powdered sugar, strong brewed coffee, and a touch of vanilla extract for a lighter finish.
- Berry Bliss: Serve slices of the cake with a side of fresh raspberries, strawberries, or a mixed berry compote to balance the richness of the chocolate.
- Ice Cream Pairing: A scoop of vanilla bean ice cream or a dollop of fresh whipped cream alongside a warm slice of cake is always a winning combination.
More Delicious Cake Recipes to Explore:
- Eggless Chocolate Cake
- One Bowl Vanilla Cake Recipe
- Raspberry Cake with Sweet Cream Glaze
- The Best Apple Crumb Cake
If you try this easy and delicious One-Bowl Chocolate Cake recipe, please let us know your thoughts in the comments below! We love hearing from you. Don’t forget to rate it if you enjoyed baking and tasting this wonderful dessert!
One-Bowl Chocolate Cake Recipe
Anna
Average Rating: 4.87 out of 5 stars from 358 votes.
Pin Recipe
10 minutes
25 minutes
35 minutes
Dessert
American
9
pieces
388
kcal
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 on how to make your own)
- ½ cup hot water (or hot coffee for richer flavor)
for the frosting:
- 5 tablespoons unsalted butter
- ¼ cup unsweetened cocoa powder
- 1 ¼ cup powdered sugar (sifted)
- 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℉ (175°C).
- In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt until well combined.
- Add egg, oil, and buttermilk to the dry ingredients and whisk well until the batter is smooth. Stir in the hot water (or coffee) and continue whisking until the batter is uniform and lump-free. The batter will be thin, which is normal for this moist cake.
- Pour the batter into the prepared pan. Gently tap the pan against the counter a few times to release any air bubbles.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake cools slightly, prepare the frosting.
- To make the frosting: Melt butter in a saucepan over medium-low heat.
- Add cocoa powder to the melted butter and whisk continuously for 2 minutes. Do not allow it to boil. Remove the saucepan from the heat.
- Gradually add the sifted powdered sugar and whisk until smooth. Incorporate the vanilla extract. Add milk one tablespoon at a time, whisking vigorously after each addition, until the frosting is shiny, smooth, and has a spreadable consistency.
- Pour the warm frosting over the still-warm cake and spread evenly with a spatula. Allow the cake to cool completely before slicing and serving for the best texture.
Notes
- Homemade Buttermilk: To make homemade buttermilk, whisk 2 teaspoons of apple cider vinegar (or lemon juice) with enough whole milk or half-and-half to make ½ cup of liquid. Let it sit for 5-10 minutes until it slightly curdles.
- Sifting Powdered Sugar: Sifting powdered sugar is essential for a smooth, lump-free frosting. Don’t skip this step!
- Nutrition Information: Please note that the nutrition values provided are estimates and can vary based on the specific products used. Always consult a calorie counter you are familiar with for precise information.
Nutrition Information
Per serving (approximate values for 1 of 9 pieces):
- Calories: 388 kcal
- Carbohydrates: 53g
- Protein: 3g
- Fat: 20g
- Saturated Fat: 14g
- Cholesterol: 36mg
- Sodium: 210mg
- Potassium: 134mg
- Fiber: 1g
- Sugar: 39g
- Vitamin A: 245 IU
- Calcium: 38mg
- Iron: 1.4mg
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