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.
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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 unsweetened 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
- ¼ cup 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.
Like this? Please rate & comment below!
This post was originally published on July 27, 2016. It has been updated with new text and images.
Pretty 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.
I 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!
Just 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.
Well, 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 🙂
I 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! ?
Hi 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
I don’t provide conversions on each of my recipes but there are several online resources for getting these calculations. Try this one https://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter. I hope this helps!
Can I use this recipe for cupcakes?
Yes! 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!
Hii, 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!
I’m so sorry, Hasiba. I have no idea! I have a standard U.S. electric oven.
I made this cake last night, it was foolproof and came out incredible. The frosting is perfection.
Fantastic, Mary! I’m so happy you had a great result 🙂
The Cake turned out great. I think it was a little dry though. Do you have any suggestions for that.
You 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.
Hi, 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?
In 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. ?
I 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
Hi 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
Hi 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 🙂
Thank you!
I 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
Love 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!!
Thanks for the substitution tip. I’m so glad it worked out for you!
I usually never have buttermilk so that is great to know..
Buttermilk
I cup milk
2 tbsp of lemon juice or vinegar
Let sit 30 minutes
Hello, 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.
Can this cake be baked in a bundt pan and how long
Hi 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.