We all need an easy, reliable and extremely delicious cake recipe in our repertoires for any occasion that calls for cake. This is a homemade chocolate cake that has rich flavor, moist texture and is way better than cake mixes from a box. Here's your new go-to One-Bowl Chocolate Cake recipe!
This is the best cake for whipping up quickly without a lot of time or equipment. The best thing is that it's made all in one bowl and no need for messing with muffin wrappers like in my classic chocolate cupcakes. Use this 8x8 chocolate cake recipe or any of my easy sheet cakes for your next birthday party, special occasion or to satisfy any serious chocolate craving.
Be sure to try my Chocolate Pound Cake recipe, too, for a fudgy cake recipe made in a loaf pan.
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The magic of this single layer chocolate cake recipe
- It's a moist chocolate cake recipe that's made from basic ingredients
- It's way better than any box cake mix, and almost as easy!
- Only one bowl needed and no electric mixer required. Just like my One-Bowl Vanilla Cake recipe.
- Optional fudgy frosting recipe that's silky smooth. Try this frosting on my Single-layer banana cake with chocolate frosting, too.
This 8 x 8 chocolate cake recipe contains just the basics. No special ingredients that'll have you running to the store. That's the point of having a back-pocket chocolate cake recipe. This one is perfect for any occasion.
The secret to ultra moist chocolate cake
The secret is a few key ingredients. First is the addition of an extra egg yolk. The extra yolk provides this homemade chocolate cake with a good amount of richness while helping the cake stay moist and maintain structure.
Next is the buttermilk. Buttermilk helps add flavor and moisture to this cake recipe without adding a lot of fat. Vegetable oil also serves the purpose of keeping this cake moist while also creating a lofty and even crumb. Check out the pics to see just how beautiful that crumb is on this chocolate cake with buttermilk.
Lastly, is the secret ingredient that doesn't necessarily add to the moistness of this small chocolate cake, but helps boost the chocolatey flavor. That secret ingredient is coffee! Don't be afraid of chocolate cake with coffee if you don't like the taste of coffee. You won't taste it in the baked cake.
Coffee helps elevate the flavor of chocolate, so adding it in does just that without an overpowering flavor of coffee. If you are really opposed to adding coffee to your cake, simply substitute the coffee for hot water. I have tried this cake both ways and I will say the cake with added coffee is much more chocolatey than the cake made with plain hot water.
The same holds true for the chocolate fudge frosting recipe I share here to complement the cake. If you would prefer to make the frosting without the coffee, simply omit it. But give it a try first with the coffee - you won't regret it!
Not too sweet chocolate buttercream frosting
The chocolate fudge frosting is one of many frostings you can use to top this cake. This one is smooth and creamy and not overly sweet, which is why I like it for this cake. Feel free to substitute for your favorite frosting recipe.
How to make this easy chocolate cake
Let's make this delicious chocolate cake! Here's how (see the recipe card below for full recipe):
Preheat the oven to 350º F. Line an 8 x 8 inch square baking pan with parchment paper and set aside.
Prepare chocolate fudge buttercream, if using
Feel free to forgo frosting altogether if you so choose or switch it up for your fave frosting recipe like this Oreo frosting recipe. Caramel pairs really well with chocolate so give my Salted Caramel frosting a try, too.
How to store this cake
Store frosted cake covered in the fridge for up to 5 days.
Make ahead
This cake may be baked up to 3 days in advance. Once completely cooled after baking, wrap tightly in plastic wrap and store at room temperature or in the fridge. Unwrap then frost and serve.
Make this single-layer cake into a two-layer cake
The recipe as written yields a one layer chocolate made in an 8x8 inch square cake pan. To make it into a two layer chocolate cake, simply double the recipe and use two 8-inch round pans.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Looking for more chocolate recipes? Give these a try:
For more cake recipes, check these out!
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Ingredients
Chocolate Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ cup vegetable or canola oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup hot coffee or water
Chocolate Fudge Buttercream Frosting (optional):
- 4 ounces semi-sweet chocolate baking bar (not chocolate chips if you can avoid it)
- ½ cup unsalted butter room temperature
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar sifted
- ½ tablespoon instant coffee granules + 2 teaspoons hot water optional
- sprinkles optional
Instructions
Prepare Chocolate Cake
- Preheat oven to 350ºF. Line an 8 x 8 inch square baking pan with parchment paper and set aside
- In a large bowl, add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until combined.1 cup all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Add to the bowl the egg, egg yolk, vegetable oil, buttermilk, and vanilla and whisk thoroughly until combined and no dry spots appear.1 large egg, 1 large egg yolk, ½ cup vegetable or canola oil, ½ cup buttermilk, 1 teaspoon vanilla extract
- Then add hot coffee (or water). Whisk well until evenly combined. The batter will be thin.½ cup hot coffee or water
- Pour batter into prepared baking pan and bake in preheated oven for 25 - 28 minutes or until a toothpick inserted into the center comes out with just a few crumbs on it.
- Allow to cool on a wire cooling rack while you prepare the frosting.
Prepare Frosting (optional)
- Chop the chocolate and place it in a heatproof bowl over a pan set over simmering water (be sure the bowl is not touching the water so your chocolate does not scorch).4 ounces semi-sweet chocolate baking bar
- Stir the chocolate until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.½ cup unsalted butter
- Add the heavy cream and vanilla and continue beating for 3 minutes.1 tablespoon heavy cream, ½ teaspoon vanilla extract
- Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.1 ½ cups powdered sugar
- In a separate bowl, dissolve the coffee in 2 teaspoons of the hottest tap water.½ tablespoon instant coffee granules + 2 teaspoons hot water
- With the mixer on low speed, add the chopped chocolate and dissolved coffee to the butter/sugar mixture and beat until blended and smooth.
- Spread immediately on the cooled cake and top with sprinkles, if using.sprinkles
Notes
- Store frosted cake covered in the fridge for up to 5 days
- Cake may be baked up to 3 days in advance. Once completely cooled after baking, wrap tightly in plastic wrap and store at room temperature or in the fridge. Unwrap and frost.
- The cake recipe I share here is made in one bowl, but I couldn’t resist sharing a frosting to go along with the cake! The frosting recipe is made using a mixer and you will need to melt the chocolate on the stove top. Melting the chocolate can be done instead in the microwave. To do so, place the chopped chocolate in a microwave-safe bowl and microwave on 50% in 30 second increments, stirring between, until chocolate is just melted.
- For the frosting recipe, if you prefer to make it without the coffee, simply omit the coffee granules and hot water from the recipe.
- Frosting recipe adapted from Ina Garten.
Nutrition
Comments
Robert Conklin
Could I use a duck egg instead?
Kim
That's a good question! I've never used duck eggs in my baking before, but I have read that they can be substituted for chicken eggs in cake recipes. Give it a try and let me know how it comes out!
Lu
Can this recipe be doubled for a 13x 9 baking pan? Thanks
Kim
I haven't tried that, although I would presume you may have more batter than needed for a 9x13" pan if you doubled the recipe. If you do, you can make some cupcakes with the additional batter. And be sure to extend the bake time to account for the larger amount of batter.
Ann
This cake and frosting are delicious! And not overwhelming for our household of two. I microwaved the chocolate and it came out great. The flavors remind me of the Yule log my daughter makes every Christmas. This is so quick and easy, why wait until December?
Kimberlee Ho
Thrilled to hear this, Ann! Thanks for letting us know that microwaving the chocolate works well. That's helpful for me and other bakers!
Gillian
So, I won't lie, I was a little worried about this recipe but really wanted to try it. Firstly I live in Scotland and we would normally use Self Raising Flour along with some baking powder for cakes. I've never used all purpose (or plain as I would call it) with baking powder and bicarb. Secondly I didn't have buttermilk so I opted for regular semi skimmed and some vinegar and I used caster sugar instead of granulated as I didn't have. Finally the batter was a lot runnier than I was used to and I just couldn't see it working. I shouldn't have worried, the cake rose beautifully, it's very light, is moist and the icing is glorious. My non chocolate loving other half loved this cake so this is a big win win xx
Kim
How wonderful that it worked out so great, Gillian! Thanks for sharing all of this! Happy baking, my friend!
Rachelle
This cake looks fantastic and the recipe sounds amazing. I will try it exactly as you posted. Yet, I will need to make a trip to the store this time. I love the idea of just making it in a dash, so I am wondering if I can use some items I always have on hand. Can the buttermilk be substituted with whole milk? And the vegetable oil with light flavored olive oil? And for kids, if I want to remove the coffee could more milk or apple sauce be used or is as you mentioned, water the best sub.
Kim
Hi Rachelle! I'm so glad you want to make this cake, it's really tasty! Yes you can substitute milk for buttermilk. However, I would recommend adding a tablespoon of lemon juice or white vinegar to the milk and letting it sit for 5-10 minutes before adding it to the batter. This will act more like buttermilk in the recipe. You can certainly substitute vegetable oil for light flavored olive oil or other neutral-flavored oil you have in the house. With the olive oil, you may taste it in the cake but it shouldn't be very overpowering at all. I would recommend substituting the coffee for hot water. I've done this many times and it comes out really well and it's easy! Good luck and let me know how it turns out!
Rachelle
Thank you so much for replying. I will give it a go.
Courtney
Made it yesterday and it was delicious!!! Moist sponge and the coffee really brings out the chocolate flavor in frosting. My husband hates coffee and never knew it was in there 🙂 Thanks for a great recipe!
Posted it on Insta @bubbles_and_batter
Kim
this is great to hear Courtney! I totally agree about the coffee, thanks for sharing your husband's reaction. I'll check out your insta for sure!
CC
This was great-thank you! My easy go to chocolate cake from now on.
Kim
How fantastic!! Thanks for sharing!
Irene
Hi! Would the batter be enough for a 9" round pan? Thanks!
Kim
Definitely!
Michelle
I just made this for the 4th time and doubled it this time. It is THE best one bowl chocolate cake and waaay better than the one bowl wacky cake. Thank you for this recipe!
Kim
Wow what a compliment!! So happy you love it so much! This is a great recipe!
Dolores
Wow!!! I followed the recipe 100%. Perfection. Cake is moist and deliciously rich. The buttercream is fantastic, because it’s smoother and creamier due to the heavy cream and coffee, AND it’s not sicky-sweet (my #1 complaint with buttercream). Love the fact that it’s just enough for an 8x8 cake.
This one is a keeper. I’ll make it often.
Kim
That buttercream really is something special! So glad to hear you loved this recipe, Dolores!
Marcia
I just put this cake in the oven! It smells amazing! I’m making this for my husband’s Birthday and I’m planning on freezing the layers before I frost the cake. His Birthday is coming up in about a week so I wanted to go ahead and make the cake! I’m excited about this bc it’s the first Birthday cake I’ve ever made for anyone and I just think everyone should have the experience and to feel the love of a homemade cake versus a store bought! I’ll check back in and give you an update! Thank you for the recipe- I’m not much of a baker but this recipe gave the confidence to try it!
Kimberlee Ho
Happy birthday to your husband! What a treat - hope he loves it!