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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 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 briefly 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.
One Bowl Chocolate Cake
Ingredients
One Bowl Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup very hot water
Easy Chocolate Buttermilk Frosting
- ½ cup butter (1 stick)
- 4 tablespoons cocoa powder
- 6 tablespoons buttermilk
- 1 teaspoon pure vanilla extract
- 16 ounces powdered sugar or up to 4 cups, as needed to reach desired consistency
- ½ cup finely chopped pecans or walnuts optional
Instructions
For the Cake
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick 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, using as much as you need until you've reached the desired consistency. It should be thick but pourable. Continue whisking vigorously until smooth. Stir in chopped nuts, if using, or reserve them to use as a garnish on top of frosting.
- Immediately pour frosting over cake and use an offset spatula or butter knife to spread it out evenly over the surface. Garnish with nuts, if desired. Allow to set for a few minutes before slicing and serving the cake.
Auntie says
Bayyyyy Beyyyyy! When I tell you this is it Right Here! I have tried a many “ Chocolate Cake recipes” and they all fell flat. I am a true baker and have been for over 30 years. If you have not, if you are thinking about baking this cake and icing. Do yourself a favor and look no further! And as one commenter stated; you will not stop at one piece. No ma’am! No ma’am! Thank you soooooo much for sharing this recipe!
Valerie says
You win best comment of the day, Auntie 🙂 So glad you loved it!
Monika says
Hi. I have a few questions:
1) Do you measure 120 grams for 1 cup of flour?
2) Can I reduce the sugar without changing the cake’s texture? My family hates things that are too sweet.
3) Can I use “homemade buttermilk” instead of the real stuff by combining 1 T vinegar with 15 T milk to equal one cup?
4) For the frosting – how much butter? One stick? Half a cup?
5) For the frosting – are you saying use 16 ounces of powdered sugar or 4 cups? I looked it up and 16 ounces equals 2 cups, so I am confused.
Valerie says
1. All measurements on the site are given in cups vs. grams but there are many free tools available online to help with conversions.
2. I would not recommend reducing the amount of sugar listed in the recipe.
3. Yes, you can use homemade buttermilk.
4. 1/2 cup butter = 1 stick.
5. The frosting calls for 16 ounces of powdered sugar which measures approximately 3 1/2 cups but you may find you need to use up to 4 cups to reach the desired consistency.
Hope this helps!
Amira salem says
I have a question is it okay to use butter instead of cooking spray
Valerie says
Sure!
Joanmccabe says
Hi—going to try this recipe now, but unclear on the language in frosting directions about “1/2 stick one cup butter”. Does that mean 1/2 Cup=1 stick, or use 1 stick plus an additional 1/2 stick? Thanks!
Valerie says
The frosting calls for 1/2 cup of butter which is 1 stick.
Joan says
Thank you. It is delicious!!
Jessica says
Hi there, I really love this cake. When I got married 4 years ago we used this cake in the gift boxes for our guests. Would this cake be suitable for stacking a 2 layer cake with with buttercream in the middle and around?
Valerie says
Yes, I’ve done this as a layer cake frequently. The batter fits perfectly in 2 9-inch round cake pans. Check on them about 10 minutes before the end of the stated baking time.
Wendi says
I made this today and it was so good…I only had about 1/4 of the amount of regular cocoa and had to sub with a dark cocoa. It came out perfect. Deep chocolate flavor and intensely dark. So good, that may be the only way I make this cake going forward…also, no one in my family was willing to wait for the cake to cool enough to frost it. We just dove in. Next time I make this cake, and I will make this cake again, I’ll do it when everyone is at work because I really want to try the frosting recipe. Thanks for sharing the recipe. It was super good
Valerie says
I hope you try it again with the frosting. SO good! Thanks for your comment, Wendi 🙂
Kaytlyn says
Hi, I made this cake in a 13” x 9” glass baking dish and the middle is sinking. ? Help!
Valerie says
I’m sorry to hear this, Kaytlyn. There are several things that can cause a cake to sink. It could be it wasn’t baked through but one of the most common causes is overbeating the batter. It’s okay to really go at it when you are beating the wet ingredients together but once the dry ingredients are added, you just want to mix it until combined. I’m betting the cake will still taste wonderful 🙂
Kaytlyn says
You’re right – it turned out DELICIOUS!! Thank you ?
aurelia says
2 cups of sugar??? really!!! cut in half would be healthier
Valerie says
Hi Aurelia. This is a common ratio of flour to sugar for a cake recipe. I don’t think the result would be very tasty if you cut in in half.
Joz says
This was the first cake I’ve ever made not from a box. Everything came out perfect! Sooo delicious.
Asmaa says
Ome me too
Andrea says
This 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!
Brandy says
This 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.
Karen A. says
Sounds very yummy! Any idea on how long to bake if I want to make cupcakes for my grandkids?
Valerie says
Hi Karen. Cook at the same temp and check after 15 minutes. I’m betting they’ll take between 15 to 20 minutes.
Shelby says
Hi 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
Where there is butter and sugar there are calories! That’s just for one slice, Shelby. Gosh darn it.