We all need an easy, reliable and extremely delicious chocolate cake recipe in our repertoires for any occasion that calls for cake, am I right? Well, here's your new go-to one bowl chocolate cake recipe!
Best part is that this cake is made using only one bowl. So, very few dishes to wash afterwards, which means more time for digging in and enjoying this delicious One Bowl Chocolate Cake!
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The Best Chocolate Cake Recipe
Creating an easy but deliciously moist and chocolatey one bowl chocolate cake recipe was the goal here and I had a lot of fun experimenting to achieve it.
This 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. You can whip it up at a moment's notice with only pantry and fridge staples.
In-laws are stopping by after dinner? No problem! Friend's birthday is today?
Got a quick cake recipe for that! New neighbors just moved in across the street? This one bowl chocolate cake it perfect for all these occasions and more.
The Secret to Moist Chocolate Cake
The secret to ultra moist chocolate cake is a few key ingredients.
First is the addition of an extra egg yolk. The extra yolk provides this one bowl 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!
Lastly, is the secret ingredient that doesn't necessarily add to the moistness of this chocolate cake, but helps boost the chocolatey flavor to the max. That secret ingredient is coffee!
Now, don't be afraid of adding coffee to this one bowl chocolate cake if you don't like 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. Try it, I think you'll really like the results!
Ingredients Needed to Make One Bowl Chocolate Cake
Here is a list of the ingredients you'll need to make this One-Bowl Chocolate Cake:
- All-Purpose Flour
- Sugar
- Unsweetened Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Egg + Egg Yolk
- Vegetable Oil
- Buttermilk
- Hot Coffee (or substitute with hot water)
- Vanilla Extract
Tips for Making Chocolate Cake
- This chocolate cake recipe uses hot coffee in the batter to bring out the chocolate flavor of the cocoa powder. I would highly recommend giving it a try, even if you don't particularly like coffee. The coffee flavor is virtually undetectable in the baked cake, but does enhance the chocolate flavor in the best way possible. If you are really opposed to adding coffee to your cake, simply substitute the coffee for 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
- Like most baked good recipes, I recommend bringing your eggs to room temperature before adding them to the batter. This will help the eggs evenly incorporate into the batter creating an even crumb and texture to your finished cake
- The cake recipe I share here is made in one bowl, but I couldn't resist sharing a frosting recipe to go along with the cake! You can, of course, use any frosting your heart desires or forgo the frosting altogether. Keep in mind this 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% power in 30 second increments, stirring between, until chocolate is just melted
- I shared my go-to Chocolate Fudge Buttercream Frosting recipe here for you too. It's easy, silky smooth and not as sweet as most buttercream, which I really like. Feel free to forgo frosting altogether if you so choose or switch it up for your fave frosting recipe
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Looking for more Chocolate recipes? Give these a try:
- Dalgona Coffee Chocolate Cake
- Chocolate Madeleines
- Baked Chocolate Fudge Doughnuts
- Milk Chocolate Mousse
One Bowl Chocolate Cake
Course: DessertCuisine: AmericanDifficulty: Easy16
servings20
minutes25
minutes45
minutesA super easy, delicious chocolate cake recipe is mandatory in any home bakers recipe repertoire! And this one is made using only one bowl.
Ingredients
- For the 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 oil
½ cup buttermilk
1 teaspoon vanilla extract
½ cup hot coffee or water
- Chocolate Fudge Buttercream Frosting (optional):
4 ounces semi-sweet baking chocolate (not chocolate chips if you can avoid it)
½ cup unsalted butter, at room temperature
1 tablespoon heavy cream
½ teaspoon vanilla extract
1 ½ cups sifted confectioners’ sugar
½ tablespoon instant coffee granules + 2 teaspoons (10 ml) hot water, optional
Sprinkles, optional
Directions
- Prepare Chocolate Cake
- Preheat oven to 350º F (180º C). 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
- Add to the bowl the egg, egg yolk, vegetable oil, buttermilk, and vanilla and whisk thoroughly until combined and no dry spots appear
- Then add hot coffee (or water). Whisk well until evenly combined
- Pour batter into prepared baking pan and bake in preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean
- 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)
- 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
- Add the heavy cream and vanilla and continue beating for 3 minutes
- Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy
- In a separate bowl, dissolve the coffee in 2 teaspoons of the hottest tap 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
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
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Nutrition Facts
16 servings per container
- Amount Per ServingCalories300
- % Daily Value *
- Total Fat
15.8g
25%
- Saturated Fat 11g 56%
- Cholesterol 39.8mg 14%
- Sodium 132.7mg 6%
- Total Carbohydrate
39.5g
14%
- Dietary Fiber 1.1g 5%
- Sugars 31.7g
- Protein 2.5g 5%
- Vitamin A 7%
- Vitamin C 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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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.
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!