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.
Video
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Can I use with 3 leches,,
My family loves this recipe
Try it
Tried 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.
I 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….
Hi 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.
Hi 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 🙂
Made this tonight…oh my! It was fantastic!
I’m so glad it worked out for you, Angela! Thanks so much for the feedback 🙂
Made it yesterday, a keeper, so delicious, cake & icing plus easy
Hi there! Does this cake (with your frosting) need to be refrigerated? Or is it okay stored on the counter?
It’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.
How long would this be okay to leave out on the counter? WOULd it be okay to premake a day ahead?
Yes and yes! It’s fine to be left on the counter covered with foil and absolutely fine to make the day ahead.
The 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?
Hi 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/
Hi Valarie Can I use a metal pan instead of a glass dish?
Yes, 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.
Hi 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!!
Hi Stacie. My oven has both a conventional and convection setting but all of my recipes are tested in and written for a conventional oven.
Thanks so much for the response Valerie!! I also have both, so now I know which one to use 🙂
Hi, just wanted to know how can we replace eggs in the recepie.
Hello 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!
Garima 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
Just 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.
Simple recipes are so often the best-sp when there’s chocolate involved!!
I totally agree, Kayle!
Looks 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.
Can buttermilk be substituted with almond milk or condense milk
To make 1 cup of butter milk just mix 1/4 cup milk and 3/4 cup of yogurt.I used greek yogurt.