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.
This is so good. Thanks.
Made this twice, once with the icing and one with a whipped cream frosting. So good !!! My favorite chocolate cake both ways but love the icing too! Double chocolate!
It’s our favorite too! I’m so glad you are loving it. 🙂
Just made cake waiting for guest to arrive so have not tried cake but icing is amazing my new go to chocolate icing thanks for the recipe
Is there a substitute for baking soda ?
Most easy and delicious cake! Ive made it several times and it is wonderful! Thanks for sharing! My family loves it too!
Does this need to be refrigerated
I made this cake last night but instead of hot water I added hot coffee cause I’ve heard it makes the chocolate standout more or something like that. The cake turned out delicious! I took it the next day to a gathering and everyone attacked it! This chocolate cake is the one for me. It’s a keeper! Very easy to make. Thank you for sharing it.
OMG! I don’t know what happened.
I followed the directions completely.
When I put the cake in the oven, it cooked up over the top of the pan and made a huge burning mess on the bottom of my oven. Ugh! I’ll try to save it, but I think it will be by scooping it into a bowl and hiding it under some ice cream. Not even going to try to make the frosting.
Excuse me, I have to go clean my oven………………..
What size cake pan did you use, Pat? I’ve made this cake more times than I can count and it bakes up perfectly in a 13″ x 9″ pan as stated in the directions. So sorry you had trouble.
My mother gave me this recipe decades ago. I had the same bad experience the first time I made it. She lived at sea level. I lived in Denver. You might need to adjust for altitude. And I agree with the advice to not over-beat when adding dry ingredients.
Hello! This cake and frosting were a big hit in my home tonight, so thank you! The frosting did seem a bit gritty? Any thoughts as to why. All and all so yummy!!!
Hi, I have dutch processed cocoa powder, so is it okay to use that or does it have to be natural/unsweetened cocoa powder?
From what I’ve read, regular (natural) cocoa powder, the type found most often in grocery stores (Scharffen Berger, Hershey’s, Ghirardelli, etc.), is higher in acidity than Dutch process cocoa. I think it’s best to stick with what is specified in any given recipe to ensure the cake will rise properly.
In the icing it says to use 16 ounces or 4 cups of icing sugar. Wouldn’t 16 ounces be equal to 2 cups?
just made it…perfectly moist cake??thank you for the recipe