This One Bowl Chocolate Cake is nearly as easy to make as a boxed mix. This simple, classic recipe results in a perfect chocolate cake every time!
The other night after we had finished dinner I had a strong, persistent craving for chocolate cake. I frequently get a sweets craving after a meal, but this time around the craving was specific. Chocolate cake! It had to happen.
For some odd reason, I’ve yet to share my basic chocolate cake recipe with you. This is just craziness considering how often I bake that cake! This recipe is my quick version of that beloved cake and since I needed chocolate cake and I needed it fast, this one had to come first.
It has a seriously no-fuss method that I love. All you’ll need is a large mixing bowl, an electric mixer, and a few minutes on your hands to get it in the oven.
I frosted it with an equally quick and Easy Chocolate Buttermilk Icing but you could go with any frosting you like.
Watch the quick video below to see how it’s done and scroll to the bottom of the post for the printable recipe.
Whisk together the dry ingredients in a large mixing bowl – all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add some buttermilk, vegetable oil, eggs, and vanilla extract.
Use an electric mixer and mix until well combined. You could do this all in the bowl of your stand mixer if you’d like.
Add 1 cup of very hot water and mix again until combined. The batter will be quite thin. Transfer it to a 13″ x 9″ baking dish that has been coated with non-stick cooking spray.
Bake at 350 degrees for 35 to 40 minutes.
See the recipe below for all the details on how to cook up the satiny, luxurious Easy Chocolate Buttermilk Icing. Sometimes I’ll stir in some chopped pecans. Yum.
I wish I could share this with you all because it’s currently sitting in my kitchen calling out my name…
One Bowl Chocolate Cake
This One Bowl Chocolate Cake is nearly as easy to make as a boxed mix. This simple, classic recipe results in a perfect chocolate cake every time!
Ingredients
One Bowl Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup very hot water
Easy Chocolate Buttermilk Frosting
- 1/2 cup 1 stick butter
- 4 tablespoons cocoa powder
- 6 tablespoons buttermilk
- 1 teaspoon pure vanilla extract
- 16 ounces 4 cups powdered sugar, or as needed to reach desired consistency
- 1/2 cup finely chopped pecans or walnuts optional
Instructions
- For the Cake:Preheat oven to 350 degrees F. Coat a 13" x 9" baking dish with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using an electric hand or stand mixer, beat in eggs, buttermilk, oil, and vanilla. Add hot water and mix until combined. Batter will be quite thin.
- Pour batter into prepared baking dish. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan before frosting.
- For the Frosting:Melt butter in a large saucepan over MEDIUM heat. Whisk in cocoa powder, buttermilk and vanilla. Turn heat to LOW and whisk in powdered sugar until you've reached desired consistency. It should be thick but pourable. Continue whisking vigorously until smooth. Stir in chopped nuts, if using.
- Immediately pour frosting over cake and use an offset spatula or butter knife to spread it out evenly over the surface. Allow to set for a few minutes before slicing and serving the cake.
Nutrition
Kayle (The Cooking Actress) says
July 28, 2016 at 6:52 amSimple recipes are so often the best-sp when there’s chocolate involved!!
Valerie says
July 30, 2016 at 8:50 amI totally agree, Kayle!
Susan says
May 9, 2017 at 3:56 amLooks just like a cake I would like, I am going to try it and almost possible it will become one of those recipes to go into my special file. Thank you for the recipe.
Dj says
February 5, 2018 at 3:23 pmCan buttermilk be substituted with almond milk or condense milk
Ellen says
February 27, 2018 at 9:34 pmTo make 1 cup of butter milk just mix 1/4 cup milk and 3/4 cup of yogurt.I used greek yogurt.
Garima jain says
August 4, 2016 at 2:51 amHi, just wanted to know how can we replace eggs in the recepie.
Valerie says
August 5, 2016 at 11:56 amHello Garmia. I know that vegans frequently use egg replacements with great success. I’ve heard of using 1/4 cup applesauce per egg, for instance, and there are many others. I’d recommend doing a Google search for “egg replacements in baking” and see what you can find. Best of luck!
Shelley says
January 24, 2017 at 2:53 pmGarima Jain….you probably found your egg sub by now….but 2 tablespoons water and 1 tablespoon flax meal….in a small dish, combine and microwave 30 seconds….cool and you have an egg sub
Gail says
February 1, 2018 at 6:35 amJust want to give a replacement for eggs-vegan mayonnaise! Heinz has an eggless mayo that is vegan and I just put in a couple tablespoons in the batter.
Stacie says
August 7, 2016 at 8:56 amHi Valerie, this looks like a cake I need to try as soon as possible :-). One question though. I notice you have a fan/convection oven, so I’m curious about the temperature. Is it 350 convection or 350 conventional?
Thanks for sharing – can’t wait to try this!!
Valerie says
August 7, 2016 at 9:46 amHi Stacie. My oven has both a conventional and convection setting but all of my recipes are tested in and written for a conventional oven.
Stacie says
August 7, 2016 at 8:57 pmThanks so much for the response Valerie!! I also have both, so now I know which one to use 🙂
Vivian Dunlap says
August 23, 2016 at 9:41 amHi Valarie Can I use a metal pan instead of a glass dish?
Valerie says
August 23, 2016 at 2:13 pmYes, Vivian, it should work just fine in a metal pan but watch it closely as the baking time may need to be reduced a bit.
Ann says
August 28, 2016 at 12:40 pmThe icin recipe says 16 ounces(4 cups) of powdered sugar. 16 ounces is 2 cups-not 4. I’m assuming 4 cups is the correct amount?
Valerie says
August 29, 2016 at 8:01 pmHi Ann. A 16 ounce (1 pound) package of powdered sugar will yield approximately 3-1/2 to 4-1/2 cups with a dry measure. It can vary depending on how tightly it is packed and whether it is sifted or not. Just use as much as you need to reach the desired consistency. Here is a bit more information for you – http://www.bhg.com/recipes/how-to/bake/cups-in-one-pound-powdered-sugar/
Jen says
October 3, 2016 at 4:10 pmHi there! Does this cake (with your frosting) need to be refrigerated? Or is it okay stored on the counter?
Valerie says
October 3, 2016 at 4:22 pmIt’s just fine to sit on the counter, Jen. Just be sure to cover it with plastic wrap or foil to keep it nice and fresh.
Kate says
November 14, 2017 at 5:52 amHow long would this be okay to leave out on the counter? WOULd it be okay to premake a day ahead?
Valerie says
November 15, 2017 at 11:42 amYes and yes! It’s fine to be left on the counter covered with foil and absolutely fine to make the day ahead.
Angela says
October 14, 2016 at 6:35 pmMade this tonight…oh my! It was fantastic!
Valerie says
October 15, 2016 at 10:44 amI’m so glad it worked out for you, Angela! Thanks so much for the feedback 🙂
Sandra says
February 24, 2018 at 8:41 pmMade it yesterday, a keeper, so delicious, cake & icing plus easy
Michelle says
November 15, 2016 at 10:12 pmHi Valarie, thanks for the amazing easy recepie! Do you happen to know if the results would be just as good if i substituted the icing for a homemade caramel sauce? Please let me know what you think.
Valerie says
November 16, 2016 at 5:55 pmHi Michelle. You could top this cake with anything that you love and it will be delicious! I think caramel and chocolate would be divine. Enjoy 🙂
Bev Furnell says
November 17, 2016 at 8:00 amI have a similar chocolate go-to cake but it has no eggs or milk. It uses one cup more flour, one cup less sugar, 4 tsp bp and one baking soda, together with the same cocoa. Mix in same van ess, one cup oil, two cups hot water and 50ml vinegar. Beat till you get a froth, then bake in a tray that has been sprayed with cooking spray, and bake at 180 deg C for just 17 minutes to get fab gooey brownies, or 20 minutes for the most softest cake. I cover with a chocolate ganache….
Linda says
November 22, 2016 at 7:07 amTried and loved this recipe. I didn’t ice as I tried to cut out some calories.
It froze beautifully cut into serving portions.
Thank you for sharing.
Bryan says
December 16, 2016 at 12:54 pmMy family loves this recipe
Try it
Rosa says
January 18, 2017 at 6:27 pmCan I use with 3 leches,,
Bonnie says
January 19, 2017 at 7:09 pmCan this cake be baked in a bundt pan and how long
Valerie says
January 20, 2017 at 10:35 amHi Bonnie. While I’ve never tried using a Bundt, I’m sure it would work just fine. Watch it closely towards the end of the recommended baking time by inserting a toothpick in the center. When it comes out with just a few moist crumbs, it’s time to pull out of the oven.
lin Neumann says
January 29, 2017 at 3:45 pmLove this cake…I didnt have buttermilk so I used 3/4 cup sour cream and 1/4 cup milk and it turned out soooo good!!
Valerie says
January 30, 2017 at 10:06 amThanks for the substitution tip. I’m so glad it worked out for you!
Elizabeth says
February 9, 2017 at 10:39 amI usually never have buttermilk so that is great to know..
Olga says
January 5, 2018 at 3:33 amButtermilk
I cup milk
2 tbsp of lemon juice or vinegar
Let sit 30 minutes
Terry says
February 27, 2018 at 8:29 pmHello, I always use a tablespoon vinegar then fill to the cup mark. I never have lemons on hand, however I always have vinegar. White wine vinegar is my favorite to use.
Bridget says
March 5, 2017 at 7:27 pmHi Valerie. Whenever I make a chocolate cake and the recipe calls for hot water it never turns out. I tried your recipe tonight, and even though my hopes were high- the results were the same. During the cooking duration the middle of the cake will start to bubble, towards the end the bubbles will deflate and the center concaves. Ahhh, it makes me so mad! I followed you recipe exactly, just like the others. Please help! What’s going wrong? I live in a high altitude area and my oven is run of the mill (not convection).
Thanks, Bridget
Valerie says
March 6, 2017 at 9:53 amHi Bridget. I’m sure this has been incredibly frustrating for you. Since I’m not right there with you in your kitchen, it’s hard for me to pinpoint the exact issue but I’m betting it could be due to the high altitude conditions. However, there are several other things to consider – the freshness of your ingredients, being sure not to over work the batter, etc. Take a look at this article – Rise to the Occasion – How to Keep a Cake From Falling. It includes some information you might find helpful and links to another article specifically on tips for high altitude baking. I hope this helps 🙂
Bridget says
March 6, 2017 at 7:36 pmThank you!
Theresa says
October 10, 2017 at 4:03 pmI find that happens at high altitude. I decreas3d the sugar by 1/4 cup decreased the soda to 11/2 teaspoons and baked it at 375 for 35 minutes
Doreen Rooke says
March 7, 2017 at 1:24 pmIn Canada here we have powdered sugar and icing sugar. Icing sugar is the type we use for frosting a cake etc. Are you familiar with (icing sugar) and is it the same as your (powdered sugar) in the U.S. ?
Valerie says
March 8, 2017 at 10:41 amI believe it is the same, Doreen. It’s referred to as either powdered or confectioners’ sugar here in the U.S. Here’s a little more information for you. https://whatscookingamerica.net/Q-A/sugar.htm
Leyla says
March 15, 2017 at 5:30 amHi, I’ve just made this, the only problem was that it rose in the middle a lot more than the sides,so they were a bit dryer………can you please tell me why that may be?
Mary says
March 15, 2017 at 8:47 pmThe Cake turned out great. I think it was a little dry though. Do you have any suggestions for that.
Valerie says
March 16, 2017 at 12:34 pmYou might want to try taking it out of the oven a minute or two sooner. I’m betting it just baked a little too long. Glad to hear it worked out otherwise.
Mary says
March 19, 2017 at 12:59 pmI made this cake last night, it was foolproof and came out incredible. The frosting is perfection.
Valerie says
March 20, 2017 at 9:58 amFantastic, Mary! I’m so happy you had a great result 🙂
hasiba says
March 24, 2017 at 3:00 amHii, can you tell me the power output of your oven? Mine is 2300. This would give me an idea to alter the temperature and time accordingly. Thanks!
Valerie says
March 24, 2017 at 9:24 amI’m so sorry, Hasiba. I have no idea! I have a standard U.S. electric oven.
Rosie says
April 14, 2017 at 8:56 pmCan I use this recipe for cupcakes?
Valerie says
April 15, 2017 at 9:44 amYes! I’ve used it for cupcakes many times. The baking time will be less so keep a close eye on them. I’d expect them to take approximately 20 minutes. For something really special, try pushing a Hershey’s Kiss into the cupcake batter before baking, delicious!
Beryl says
May 3, 2017 at 11:16 amHi please could you give me the English conversion of your American recipe.such as one cup of flour.what is this in pounds and ounces? I find this so frustrating as I love American cakes.
Please help me.bezzvasown@yahoo.co.uk
Best wishes beryl
Valerie says
May 6, 2017 at 12:43 pmI don’t provide conversions on each of my recipes but there are several online resources for getting these calculations. Try this one http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter. I hope this helps!
Heather says
June 2, 2017 at 5:27 pmJust made this for my husband who doesn’t like homemade cake. It had to be from a box and the cans of frosting… (yuck). I think this cake just converted him to homemade.? Thanks.
Valerie says
June 2, 2017 at 6:29 pmWell, isn’t that funny! Typically you find folks who prefer baked from scratch over a boxed mix, not the other way around. I’m glad to hear we made him a believer 🙂 Thanks so much, Heather and happy you enjoyed the cake 🙂
Stephanie says
February 12, 2018 at 1:41 pmI have family who really don’t like all my homemade goods and just like the boxed cake and store bought stuff ugh. It’s kind of weird! Oh well!
I’m excited to try this! I just need a simple cake to make cake pops for Valentine’s day! 😊
Sara says
June 7, 2017 at 6:29 pmPretty sure this is the recipe that has been on the Hersey’s Cocoa Powder container for the last 20 years? My go to recipe also.
Valerie says
June 7, 2017 at 7:53 pmI just grabbed my Hershey’s Cocoa Powder from my pantry and there is a recipe called Perfectly Chocolate Chocolate Cake on the container. I’m not sure if this is the one you are referring to but it is different in both the ingredients and amounts from this one (no buttermilk, etc.). My recipe was modified from a cake recipe I’ve baked for years and years that is a bit more involved. Over time I found shortcuts and this recipe is the result. I will eventually get the original recipe published here as well. It’s a good one!
Serilia Silva says
June 16, 2017 at 4:02 amwhat can I use if I don’t have buttermilk
Valerie says
June 16, 2017 at 8:45 amIt is easy to substitute by adding vinegar or lemon juice to regular milk. Take a look at this article from Epicurious for more information.
Marcela says
July 21, 2017 at 4:31 amI live in a country where buttermilk isn’t available; I put half a tbsp of apple vinegar and a few drops of lemon juice into the milk, let it sit for about 10 minutes and used it… worked just fine and this is now my go-to chocolate cake. Thanks, Valerie!
Valerie says
July 21, 2017 at 9:10 amExcellent, Marcela! I’m so glad it worked out for you 🙂
Doreen says
July 28, 2017 at 10:30 pmHi Vaerie.
I’m about to try it now but tell me, is baking soda the same as bi-carbonate soda?
Valerie says
July 29, 2017 at 8:35 amHi Doreen. Yes, they are one and the same! Hope you love the cake 🙂
Emily Stone says
August 1, 2017 at 6:05 amValerie, my husband made this cake for my birthday and it is absolutely delicious!! We halved the recipe since it’s just us, and it was a good thing we did because we can’t get enough of it! It was so easy to make. Super rich, extra moist, and everything I wanted for my birthday. This will be a keeper for sure! 🙂
Valerie says
August 1, 2017 at 10:30 amI love that your husband made it for you! Glad to hear it worked out so well. I’ve used it for 13 x 9 cakes, layers cakes, and cupcakes and it has never done me wrong! Thanks so much for your comment and Happy Birthday 🙂
Lisa says
August 6, 2017 at 8:39 amI never have buttermilk in, isn’t there a recipe to make your own? Or can I substitute it?
Valerie says
August 7, 2017 at 5:30 pmYes, you can! Take a look at the comment thread here for the details.
Rhoda Hill says
August 7, 2017 at 10:52 amthe cake was excellent. moist and chocolatey. I substituted the hot water with 1cup hot coffee, brings out the chocolaty flavor, yet doesn’t taste like coffee. didn’t have any luck with the frosting, it never thickened. maybe because i didn’t use all 4 cups of the powdered sugar.
Valerie says
August 7, 2017 at 11:03 amCoffee is an excellent substitution but I’m so sorry to hear the frosting didn’t work out for you. If it wasn’t thick enough, it seems maybe you needed to add more powdered sugar but the consistency should be somewhat thin and pourable out of the pan and then sets up on the cake as it cools. Thanks, Rhoda!
Sherri says
August 29, 2017 at 7:13 pmI am newly gluten free, I wondered if I can sub gluten free almond flour for the regular flour?
Stephanie says
February 12, 2018 at 1:45 pmYou could with a multipurpose gluten free mix. Almond flour is different. It needs more eggs and such. I know because my son can only have almond flour and coconut flour. It’s a totally different baking world. Lol. There is so nice out there now for gluten free.
Celes says
September 18, 2017 at 10:35 amHi. The cake looks yummy. But can you tell me how to do this with pressure cooker? And can it be done with a Teflon mould or an ordinary mould?
Marie says
October 30, 2017 at 5:15 amOne of my favorite recipes ever! I plan to make cupcakes with this recipe for a party this week and then a layered cake for another party this weekend. It’s that time of year. 🙂 Thanks for this awesome recipe!
Lavi says
November 3, 2017 at 10:36 pmThank you for the recipe. Tried twice. Came out so well.
Betty says
November 30, 2017 at 3:46 pmCan I make a 2 layer cake with this recipe?
Valerie says
December 1, 2017 at 9:44 amYes! This recipe works with a standard 9″ round cake pan and will create one 2-layer cake.
Tzigane says
September 10, 2018 at 4:47 pmValerie- if I do a layer cake how do I do the frosting? Or what do you put between the layers?
Valerie says
September 11, 2018 at 1:34 pmI’ve baked this cake as a round layer cake many a time and have used everything from store-bought frosting to homemade chocolate buttercream, depending on my level of ambition 🙂 A more substantial frosting would work better for a layer cake.
Madhu says
December 13, 2017 at 6:05 amThe cake turned out very good. I didn’t have butter milk so I substituted it with 1 cup of whole milk and 1 tbsp white vinegar and let it sit for 10 minutes before using. Used it in the frosting as well with around half tbsp vinegar but would suggest to strain it before using it in the frosting.
Gina Brewer says
January 2, 2018 at 12:52 pmI made this cake last night and it came out moist and delicious – I baked it 37 minutes. Also, I used hot coffee instead of water (as another writer noted), which enhanced the chocolate in the cake. I will make this again and will add 2 extra tablespoons of cocoa powder to the icing because I like dark chocolate icing. This is definitely a keeper. Thanks for sharing.
meenal says
January 3, 2018 at 3:24 pmjust made it…perfectly moist cake👌🏽thank you for the recipe
Joanne says
January 6, 2018 at 3:01 pmIn the icing it says to use 16 ounces or 4 cups of icing sugar. Wouldn’t 16 ounces be equal to 2 cups?
Humera Amla says
January 22, 2018 at 6:35 pmHi, I have dutch processed cocoa powder, so is it okay to use that or does it have to be natural/unsweetened cocoa powder?
Valerie says
January 25, 2018 at 6:48 pmFrom what I’ve read, regular (natural) cocoa powder, the type found most often in grocery stores (Scharffen Berger, Hershey’s, Ghirardelli, etc.), is higher in acidity than Dutch process cocoa. I think it’s best to stick with what is specified in any given recipe to ensure the cake will rise properly.
Candace says
January 24, 2018 at 5:13 pmHello! This cake and frosting were a big hit in my home tonight, so thank you! The frosting did seem a bit gritty? Any thoughts as to why. All and all so yummy!!!
Pat Horwitz says
February 11, 2018 at 4:24 pmOMG! I don’t know what happened.
I followed the directions completely.
When I put the cake in the oven, it cooked up over the top of the pan and made a huge burning mess on the bottom of my oven. Ugh! I’ll try to save it, but I think it will be by scooping it into a bowl and hiding it under some ice cream. Not even going to try to make the frosting.
Excuse me, I have to go clean my oven………………..
Valerie says
February 12, 2018 at 10:28 amWhat size cake pan did you use, Pat? I’ve made this cake more times than I can count and it bakes up perfectly in a 13″ x 9″ pan as stated in the directions. So sorry you had trouble.
Ellie says
February 11, 2018 at 5:21 pmI made this cake last night but instead of hot water I added hot coffee cause I’ve heard it makes the chocolate standout more or something like that. The cake turned out delicious! I took it the next day to a gathering and everyone attacked it! This chocolate cake is the one for me. It’s a keeper! Very easy to make. Thank you for sharing it.
Miriam Terry says
April 20, 2018 at 2:34 pmDoes this need to be refrigerated
Kathy says
July 3, 2018 at 4:29 pmMost easy and delicious cake! Ive made it several times and it is wonderful! Thanks for sharing! My family loves it too!
Tasneem says
August 8, 2018 at 10:34 amIs there a substitute for baking soda ?
Betty says
October 7, 2018 at 2:56 pmJust made cake waiting for guest to arrive so have not tried cake but icing is amazing my new go to chocolate icing thanks for the recipe
CyndyZahrt says
October 26, 2018 at 2:06 pmMade this twice, once with the icing and one with a whipped cream frosting. So good !!! My favorite chocolate cake both ways but love the icing too! Double chocolate!
Valerie says
October 26, 2018 at 3:09 pmIt’s our favorite too! I’m so glad you are loving it. 🙂
Irene Ong says
November 2, 2018 at 6:55 amThis is so good. Thanks.
Shelby says
November 17, 2018 at 6:32 amHi There!! Love this cake!! I am just curious if the 460 calories is per serving (one slice) or for the entire cake!
Much thanks,
Shelby.
Valerie says
November 17, 2018 at 1:09 pmWhere there is butter and sugar there are calories! That’s just for one slice, Shelby. Gosh darn it.
Karen A. says
January 15, 2019 at 10:48 amSounds very yummy! Any idea on how long to bake if I want to make cupcakes for my grandkids?
Valerie says
January 15, 2019 at 5:26 pmHi Karen. Cook at the same temp and check after 15 minutes. I’m betting they’ll take between 15 to 20 minutes.
Brandy says
April 27, 2019 at 10:20 amThis is the BEST chocolate cake EVER! My family requests this once a week. Extended family and coworkers say it is a must to bring for special occasions. Super easy to make but be careful, you might not stop eating at just once piece!! Try it…you will LOVE it.
Andrea says
May 9, 2019 at 9:31 amThis is the most amazing chocolate cake recipe ever! And the frosting is like a dessert all in itself! My mom recommended it after trying it herself and loving it. I’ve made it now 5 times, it’s such a hit! My husband likes things a little less sweet than most people, so when I made this for his birthday I added an extra tablespoon of cocoa powder to the frosting, since the icing sugar amount is still needed for consistency. It was fantastic, I might just do that again next time. When my mother in law heard I was making this cake again for an event, she was so excited for it again. That’s a win in my books!
I use a hand mixer to mix the frosting, it gets deliciously thick as it cooks, but I hurt my neck whisking it so hard the first time. But it’s so delicious that I found a way to make it work to make it again!
I usually bake it in a metal pan because my glass pan is usually in the freezer with a ready to go casserole in it. I’ve found that a little less heat is best for the metal pan, but I always forget and end up keeping it at 350 for the first 20 minutes, then I remember about the pan difference and turn down the heat to 325 for the remainder. Sometimes it needs a few more minutes, sometimes it doesn’t. But it STILL turns out delicious even with my wonky style of haphazard baking!