One-Bowl Chocolate Cake Recipe

Introduction

This One-Bowl Chocolate Cake is a simple yet rich dessert that comes together quickly with minimal cleanup. Moist and tender, it’s perfect for any occasion when you crave a classic chocolate treat.

Ingredients

• 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
• ½ cup hot water
• 5 tablespoons unsalted butter
• ¼ cup unsweetened cocoa powder (for frosting)
• 1 ¼ cup powdered sugar
• 2 to 3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Line an 8-inch square or round cake pan with parchment paper or aluminum foil. Set aside.
2. Step 2: Preheat your oven to 350℉ (175℃).
3. Step 3: In a large mixing bowl, whisk together the flour, granulated sugar, ¼ cup cocoa powder, baking soda, baking powder, and salt until well combined.
4. Step 4: Add the egg, vegetable oil, and buttermilk to the dry ingredients, whisking well to incorporate. Then stir in the hot water and whisk the batter until smooth.
5. Step 5: Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles.
6. Step 6: Bake for 25 to 30 minutes, or until a toothpick inserted in several places comes out clean.
7. Step 7: Let the cake cool while you prepare the frosting.
8. Step 8: For the frosting, melt the butter in a saucepan over medium-low heat.
9. Step 9: Whisk in ¼ cup cocoa powder and cook for 2 minutes without boiling. Then remove from heat.
10. Step 10: Add the sifted powdered sugar and whisk until combined. Stir in vanilla extract and milk, one tablespoon at a time, until the frosting is shiny and smooth.
11. Step 11: Pour the frosting over the warm cake and spread evenly with a spatula. Allow the cake to cool completely before cutting and serving.

Tips & Variations

• Use room temperature ingredients for better mixing and a smoother batter.
• Substitute the hot water with hot coffee to deepen the chocolate flavor.
• For a dairy-free option, replace buttermilk with almond milk mixed with a tablespoon of lemon juice.
• Sprinkle chopped nuts or chocolate chips on top before baking for added texture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring the cake to room temperature before serving for the best taste and texture. Leftover cake can be gently warmed in the microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per ½ cup to mimic the acidity of buttermilk.

Is it necessary to use hot water in the batter?

Hot water helps dissolve the cocoa powder and intensifies the chocolate flavor, resulting in a moist and tender cake. It’s recommended to keep it in the recipe.

One-Bowl Chocolate Cake Recipe

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★★★★★

4.7 from 140 reviews

This One-Bowl Chocolate Cake is a rich, moist, and fluffy dessert that’s easy to prepare with minimal mess. Using a simple mix of pantry staples, the recipe combines a tender chocolate-flavored cake base with a luscious homemade cocoa frosting, all made in just one bowl and baked to perfection. Perfect for any occasion, this classic cake delivers indulgent chocolate flavor with a smooth, shiny frosting.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• ½ cup hot water

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

1. Prepare the pan: Line an 8-inch square or round cake pan with parchment paper or aluminum foil to prevent sticking. Set aside for later use.
2. Preheat the oven: Set your oven temperature to 350℉ (175℃) to ensure it’s ready for baking once the batter is prepared.
3. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
4. Add wet ingredients: To the dry mixture, add the large egg, vegetable oil, and buttermilk. Whisk these ingredients thoroughly to incorporate them evenly.
5. Incorporate hot water: Pour in the hot water gradually and whisk until the batter becomes smooth and free of lumps, creating a thin consistency.
6. Transfer to pan: Pour the prepared batter into the lined pan. Tap the pan gently against the counter to release any trapped air bubbles in the batter.
7. Bake the cake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick in several spots; it should come out clean when the cake is done.
8. Cool the cake: Remove the cake from the oven and allow it to cool in the pan while you prepare the frosting.
9. Melt butter for frosting: In a saucepan over medium-low heat, melt the unsalted butter gently without boiling.
10. Add cocoa powder: Whisk in the unsweetened cocoa powder and cook for about 2 minutes, stirring continuously to blend the flavors well.
11. Remove from heat and add sugar: Take the saucepan off the heat and slowly whisk in the sifted powdered sugar until smooth.
12. Add vanilla and milk: Stir in the vanilla extract and milk one tablespoon at a time, adjusting to reach a shiny, smooth frosting consistency.
13. Frost the cake: Pour the warm frosting evenly over the cooled cake and spread it with a spatula for full coverage.
14. Set and serve: Allow the frosting to set by letting the cake cool completely before slicing and serving.

Notes

• Buttermilk can be substituted by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk; let it sit for 5 minutes before using.
• Ensure the hot water is not boiling but very hot to properly activate the baking soda and dissolve cocoa powder for a moist texture.
• The cake pan should be lined to prevent the cake from sticking and for easy removal.
• Frosting should be applied while still warm for the best spreadability.
• Store any leftover cake covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Keywords: chocolate cake, one-bowl cake, easy chocolate cake, homemade chocolate frosting, moist chocolate cake