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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.
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?
- 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 flourbag 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.
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:
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:
- Eggless Chocolate Cake
- One Bowl Vanilla Cake Recipe
- Raspberry Cake with Sweet Cream Glaze
- The Best Apple Crumb Cake
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
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 300 votes
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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
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
Joan says
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
Zohra Feliachi says
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
Afeefa says
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
Alana says
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
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
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