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!
For another easy, homemade chocolate treat, try my recipe for Classic Fudge Walnut Brownies—they’re simple to make and packed with rich, fudgy goodness.
This is my go-to easy chocolate cake recipe that I’ve made countless times over the years for birthdays, summer parties, and pretty much any other excuse I can think of. Most recently, it was a much needed comforting dessert that we delivered to my my son and daughter-in-law after they welcomed our new baby grandson into the family.
If you know me well, you’ve had this cake.
In addition to being our family’s favorite chocolate cake, this One Bowl Chocolate Cake recipe has a seriously no-fuss method that I love. All you’ll need is a large bowl, an electric mixer, and a few minutes on your hands to get it in the oven.
The fudgy chocolate icing is made quickly on the stove and seals the deal in the most delicious way.
Table of contents
Ingredient Notes
- Dry ingredients: All-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Wet ingredients: Eggs, buttermilk, vegetable oil, pure vanilla extract, and some very hot water.
- Chocolate icing: Butter, unsweetened cocoa powder, powdered sugar, and a little additional buttermilk and pure vanilla extract. From time to time, I will add some finely chopped pecans or walnuts. Nuts are totally optional.
Variation
For something a little different, try using hot brewed coffee in place of the hot water. Coffee naturally intensifies the richness of cocoa, making the chocolate taste deeper and more complex. It enhances the chocolate flavor without making the cake taste like coffee.
How to Make One Bowl Chocolate Cake
This is a quick overview of how to make this recipe. You’ll find detailed instructions and a video in the recipe card at the end of this post.
- Whisk together the dry ingredients in a large mixing bowl. Then, add the wet ingredients and mix with an electric hand mixer until combined. You could do this all in the bowl of your stand mixer if you’d like.
- Add the very hot water and mix again briefly until combined. The cake batter will be quite thin.
- Transfer the batter to a 9- x 13-inch baking pan (glass or metal) that has been coated with nonstick cooking spray.
- Bake at 350 degrees F for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
If you’re making this cake to deliver to a friend or family member, bake it in a 9- x 13-inch disposable aluminum foil cake pan with a lid. Or be like me and divide it between two 8-inch foil pans so you can give one away and keep one for yourself! The baking time can differ slightly when you use foil pans so just watch it carefully towards the end of the baking time.
The Fudgy Chocolate Icing
- In a large saucepan, whisk melted butter with the cocoa powder, buttermilk and vanilla.
- Reduce the heat 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. This is where you would stir in chopped nuts, if you want a nutty frosting, or reserve them to use as a garnish on top.
- Immediately pour the icing over the cake and use an offset spatula or butter knife to spread it out evenly over the surface. Allow the icing to set for a few minutes before slicing and serving the cake.
Alternate Layer Cake and Cupcake Instructions
I nearly always use a 9- x 13-inch pan for this recipe but it works well as round layer cake too.
- Divide the batter between two greased 9-inch round cake pans. Bake at 350 degrees for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
I frost my round cakes with a sturdier, buttercream-style frosting which works better for a layer cake than a thinner icing. I’ve even been known to buy a tub of chocolate fudge frosting from the store (gasp!) to make it super easy. No one will ever know!
Want to make cupcakes? No problem!
- Grease or line your cupcake pan with liners, and fill each cup about two-thirds full with cake batter.
- Bake your cupcakes at 350 degrees F for about 18 to 22 minutes. Allow them to cool in the pan for about 10 minutes, then remove to a wire rack to cool completely before frosting.
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One Bowl Chocolate Cake
Video
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 (boiling) water, or hot brewed coffee
Fudgy Chocolate Icing
- ½ cup butter
- 4 tablespoons unsweetened 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 9- x 13-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 the batter into the prepared baking dish. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in the pan before frosting.
For the Icing
- Melt butter in a large saucepan over MEDIUM heat. Whisk in the cocoa powder, buttermilk and vanilla. Turn the heat to LOW and whisk in the 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.
- Immediately pour the icing over the 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.
Notes
- Divide the batter between two greased 9-inch round cake pans. Bake in a preheated 350 degree F oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Grease or line your cupcake pan with liners, and fill each cup about two-thirds full with cake batter.
- Bake your cupcakes at 350 degrees F for about 18 to 22 minutes. Allow them to cool in the pan for about 10 minutes, then remove to a wire rack to cool completely before frosting.
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.
More Easy Cake Recipes
This post was originally published on July 27, 2016. It has been updated with new text and images.
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.