Why You’ll Love This Recipe
This cake is as simple as it gets—no fancy equipment, no complicated steps, and barely any dishes to wash. Despite the simplicity, it’s incredibly moist, deeply chocolatey, and adaptable for any occasion. Whether you’re a beginner or a seasoned baker, this one-bowl wonder is sure to become a favorite. It’s perfect on its own, with a dusting of powdered sugar, or topped with your favorite frosting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Eggs
- Whole milk or buttermilk
- Vegetable oil
- Vanilla extract
- Hot water or brewed coffee (to intensify the chocolate flavor)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
- Combine dry ingredients in a large mixing bowl: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to mix evenly.
- Add wet ingredients: Add eggs, milk, oil, and vanilla to the dry mixture. Mix until smooth and no lumps remain.
- Pour in hot water or coffee: Gradually add the hot liquid while stirring. The batter will be thin—this is normal and ensures a moist cake.
- Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack. Frost if desired or serve plain.
Servings and timing
This recipe serves 12 to 16 people.
Prep time: 10 minutes
Cook time: 35 minutes
Cooling time: 15 minutes
Total time: About 1 hour
Variations
- Make it a layer cake: Divide the batter into two round pans and layer with chocolate or vanilla frosting.
- Cupcake version: Spoon into lined cupcake tins and bake for 18–22 minutes.
- Vegan version: Use plant-based milk and substitute eggs with flax eggs or unsweetened applesauce.
- Gluten-free: Use a 1:1 gluten-free flour blend for a celiac-friendly treat.
- Spiced twist: Add a pinch of cinnamon or cayenne for a Mexican chocolate flavor.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
To freeze, wrap individual slices in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature or in the fridge overnight.
For reheating, warm slices in the microwave for about 15–20 seconds to refresh the texture.
FAQs
Why is the batter so thin?
The addition of hot water or coffee makes the batter thinner than usual, which results in a moister and more tender cake.
Can I use coffee instead of water?
Yes, brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
What frosting goes best with this cake?
Chocolate buttercream, cream cheese frosting, or a simple ganache all pair beautifully with this cake.
Can I make this cake without eggs?
Yes, use two flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) or ½ cup unsweetened applesauce as a substitute.
How do I prevent the cake from sticking?
Grease your pan well and use parchment paper if you’re removing the cake from the pan.
Can I make this cake in advance?
Yes, bake the cake up to two days ahead. Keep it wrapped and frosted closer to serving time for the best texture.
Will this work in a bundt pan?
It can, but make sure to grease the bundt pan thoroughly. Adjust baking time to about 40–45 minutes.
What type of cocoa powder should I use?
Natural or Dutch-processed cocoa both work, though Dutch-processed offers a richer, smoother flavor.
Can I double the recipe?
Yes, this recipe doubles well for sheet cakes or large gatherings. Use a larger pan and adjust baking time as needed.
How do I know when it’s done baking?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready.
Conclusion
One-Bowl Chocolate Cake proves that baking doesn’t need to be complicated to be delicious. With easy preparation, minimal cleanup, and incredible results, this cake is perfect for any level of baker. Whether you’re baking for a celebration or a simple weeknight dessert, this cake delivers on flavor, texture, and convenience—every single time.
PrintOne-Bowl Chocolate Cake
One-Bowl Chocolate Cake is a quick and easy chocolate cake recipe that requires just one mixing bowl. It delivers a rich, moist cake with minimal cleanup, making it perfect for busy days or last-minute baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk or buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth and well combined.
- Slowly stir in hot water or coffee. Batter will be thin.
- Pour batter into prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Frost as desired or serve plain.
Notes
- Using coffee instead of water enhances the chocolate flavor without adding coffee taste.
- The batter is thin but bakes into a very moist cake—don’t worry!
- Great base for many frostings: buttercream, ganache, or cream cheese.
- To make cupcakes, fill liners 2/3 full and bake for 18–22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
