Description

This incredibly simple One-Bowl Chocolate Cake delivers rich, moist chocolate flavor without the fuss. By mixing everything in a single bowl, you’ll create a delicious homemade chocolate cake with minimal cleanup. Perfect for beginners and busy bakers alike, this foolproof recipe results in a tender, decadent cake that tastes like it took much more effort than it actually did.

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee or hot water

For the Quick Chocolate Frosting (Optional):

1/2 cup (1 stick) unsalted butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer on medium speed, beat for about 2 minutes until well combined.
Carefully pour in the hot coffee or hot water. Beat on low speed until incorporated, then increase to medium for about 30 seconds. The batter will be thin – this is normal.
Pour the batter evenly into your prepared pans. Tap the pans gently on the counter to remove air bubbles.
Bake for 30-35 minutes for round pans, or 35-40 minutes for a 9×13-inch pan, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
For the frosting, combine melted butter and cocoa powder in a mixing bowl, stirring until smooth.
Alternately add powdered sugar and milk, beating well after each addition. Add vanilla extract and salt, then beat until spreading consistency.
When cake is completely cool, spread frosting between layers (if making a layer cake) and over the top and sides of the cake.

Notes

The hot coffee enhances the chocolate flavor without making the cake taste like coffee. You can substitute hot water if preferred.
For best results, make sure your eggs and buttermilk are at room temperature.
No buttermilk? Make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Be careful not to overmix the batter once the flour is added to prevent a tough cake.
This cake freezes beautifully! Wrap unfrosted cake layers well and freeze for up to 3 months.
For cupcakes, fill liners 2/3 full and bake for 18-22 minutes at the same temperature.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1/12 cake
Calories: 420
Sugar: 52g
Sodium: 375mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 3g
Protein: 5g
Cholesterol: 45mg

Keywords: one-bowl chocolate cake, easy chocolate cake, moist chocolate cake, simple cake recipe, one bowl baking, homemade chocolate cake, quick chocolate cake