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.
I 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.
The 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.
Can I make a 2 layer cake with this recipe?
Yes! This recipe works with a standard 9″ round cake pan and will create one 2-layer cake.
Valerie- if I do a layer cake how do I do the frosting? Or what do you put between the layers?
I’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.
Thank you for the recipe. Tried twice. Came out so well.
One 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!
Hi. 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?
I am newly gluten free, I wondered if I can sub gluten free almond flour for the regular flour?
You 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.
the 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.
Coffee 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!
I never have buttermilk in, isn’t there a recipe to make your own? Or can I substitute it?
Yes, you can! Take a look at the comment thread here for the details.
Valerie, 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! 🙂
I 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 🙂
Hi Vaerie.
I’m about to try it now but tell me, is baking soda the same as bi-carbonate soda?
Hi Doreen. Yes, they are one and the same! Hope you love the cake 🙂
what can I use if I don’t have buttermilk
It is easy to substitute by adding vinegar or lemon juice to regular milk. Take a look at this article from Epicurious for more information.
I 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!
Excellent, Marcela! I’m so glad it worked out for you 🙂