One Bowl Chocolate Cake

A spatula lifting a slice of chocolate cake from a cake pan.

4.42 from 81 votes

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!

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 460kcal

Author: Valerie Brunmeier

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.

Video

Notes

Storage

Store the cake, covered, at room temperature and consume within 2 to 3 days for the best quality.

For a Round Layer Cake

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.

For Cupcakes

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.

Make and Take Directions

If you're making this cake to deliver to a friend or family member, bake it in a disposable 9- x 13-inch 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. For the smaller cakes, the baking time will be similar to the layer cake above.

Nutrition