One Bowl Chocolate Cake
This One Bowl Chocolate Cake is rich, moist, and incredibly easy to make from scratch. The batter comes together in one bowl using pantry staples, and the simple chocolate frosting takes just minutes to whip up. Perfect for birthdays, celebrations, or whenever a chocolate craving strikes.
This recipe started as one of my easiest cakes. Over the years I’ve tested countless versions, but I kept coming back to the simplicity of a one-bowl batter. No creaming butter, no extra dishes, and no complicated steps. Just a soft, moist chocolate cake with a smooth chocolate frosting that’s easy enough for a weeknight and special enough for a celebration.
Why You’ll Love This Recipe
- Made entirely in one bowl
- Rich chocolate flavor with coffee and cocoa
- Soft, moist crumb that stays fresh for days
- Easy chocolate frosting with simple ingredients
- Perfect for birthdays, parties, and everyday baking
Ingredients and substitutes
- Water – helps bloom the cocoa powder.
- Instant coffee – enhances the chocolate flavor without tasting like coffee.
- Cocoa powder – use good-quality unsweetened cocoa powder.
- White sugar – sweetness and structure.
- Brown sugar – adds moisture and flavor.
- Vegetable oil – keeps the cake moist.
- Buttermilk – adds richness and tenderness.
- Eggs – provide structure and stability.
- All-purpose flour – the base of the cake.
- Baking powder and baking soda – help the cake rise.
- Salt – balances the sweetness.
- Vanilla extract – adds flavor.
- Unsalted butter – softened.
- Powdered sugar – sweetens and stabilizes.
- Cocoa powder – provides rich chocolate flavor.
- Heavy cream – creates a smooth texture.
- Vanilla extract
- Salt
Step-by-step: One Bowl Chocolate Cake
Bloom the cocoa
In a large bowl combine the hot water, coffee, and cocoa powder. Whisk until smooth.
Make the cake batter
Add the white sugar, brown sugar, oil, buttermilk, eggs, and vanilla extract. Whisk until combined.
Add the flour, baking powder, baking soda, and salt. Whisk just until smooth.
Bake
Divide the batter between two greased and parchment-lined 9-inch cake pans.
Bake until a skewer inserted in the center comes out clean.
Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the frosting
Melt the chocolate and set aside to cool.
In the bowl of a stand mixer, beat the butter until light and fluffy.
Add the powdered sugar, cocoa powder, cream, vanilla, and salt. Beat until smooth and creamy.
Add the cooled melted chocolate and combine well.
Assemble
Place one cake layer on a serving plate.
Spread frosting over the first layer.
Top with the second cake layer.
Frost the top and sides of the cake.
Finish with chocolate shavings if desired.
Tips For Success
- Use hot water to bloom the cocoa powder.
- Do not overmix once the flour is added.
- Allow the cakes to cool completely before frosting.
- Add more cream only if needed when making the frosting.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Cake is dry | Overbaked | Check a few minutes early |
| Cake sank | Oven opened too early | Wait until mostly baked |
| Frosting too soft | Butter too warm | Chill briefly before using |
| Frosting too thick | Not enough cream | Add cream one tablespoon at a time |
- One bowl vanilla cake or one bowl coconut cake
- Simple Moist Chocolate Cake, Classic Chocolate Cake,
- Chocolate Birthday cake, Chocolate chiffon cake
- See all layer cake recipes
Frequently asked questions
If properly stored, this one-bowl chocolate cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for 5 or 6 days.
Coffee enhances the chocolate flavor without making the cake taste like coffee.
Yes. The cake layers can be baked a day ahead and wrapped well.
Yes, you can make the cake layers ahead of time and store them in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. You can also freeze the cake layers for up to three months. Allow them to thaw at room temperature before frosting and serving.
Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Ensure all your other ingredients are also gluten-free, and check labels to ensure no cross-contamination.
Yes. Freeze the unfrosted cake layers for up to 2 months.
Yes. This batter works well for cupcakes. Adjust the baking time accordingly.
There are so many other frosting options. Such as:
Swiss or Italian Meringue Buttercream
French or German Buttercream Frosting
Chocolate Buttercream Frosting
I have over 30-plus frosting recipes on this blog. And I highly recommend checking them out.
One Bowl Chocolate Cake
This One Bowl Chocolate Cake is rich, moist, and packed with chocolate flavor. Made with cocoa powder, coffee, and simple pantry staples, the batter comes together in one bowl with minimal cleanup. Finished with an easy chocolate frosting, it’s perfect for birthdays, celebrations, or whenever a chocolate craving strikes.
Video
Ingredients
- 240 ml (1 cups) Hot water
- 2 tsp Instant coffee
- 75 g (¾ cup) Unsweetened cocoa powder
- 200 g (1 cup) Granulated sugar
- 200 g (1 cup) Light brown sugar
- 180 ml (¾ cup) Vegetable oil
- 240 ml (1 cups) Buttermilk
- 2 large Eggs
- 2 tsp Vanilla extract
- 250 g (2 cups) All-purpose flour
- 1½ tsp Baking powder
- 1½ tsp Baking soda
- 1 tsp Salt
- 350 g (1½ cups) Unsalted butter softened
- 350 g (3 cups) Powdered sugar
- 60 g (¾ cup) Cocoa powder
- 60 ml (¼ cup) Heavy cream plus more as needed
- 2 tsp Vanilla extract
- ¼ tsp Salt
- 200 grams Melted chocolate
Method
- Preheat the oven to 170°C / 340°F. Grease and line two 9-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together the hot water, instant coffee, and cocoa powder until smooth and lump-free.240 ml Hot water, 2 tsp Instant coffee, 75 g Unsweetened cocoa powder
- Add the granulated sugar, brown sugar, vegetable oil, buttermilk, eggs, and vanilla extract. Whisk until well combined. Add the flour, baking powder, baking soda, and salt. Whisk until smooth. Do not overmix.200 g Granulated sugar, 200 g Light brown sugar, 180 ml Vegetable oil, 240 ml Buttermilk, 2 large Eggs, 2 tsp Vanilla extract, 250 g All-purpose flour, 1½ tsp Baking powder, 1½ tsp Baking soda, 1 tsp Salt
- Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Allow the cakes to cool in the pans for 10 minutes. Turn the cakes onto a wire rack and cool completely before frosting.
- Melt the chocolate in a microwave-safe bowl and set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 3 to 4 minutes until light and creamy.350 g Unsalted butter
- Add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt. Mix on low speed until combined. Increase to medium-high speed and beat for 3 to 5 minutes until smooth and fluffy.350 g Powdered sugar, 60 g Cocoa powder, 60 ml Heavy cream, 2 tsp Vanilla extract, ¼ tsp Salt
- Add the cooled melted chocolate and combine well.200 grams Melted chocolate
- Place one cake layer on a serving plate or cake stand. Spread about one-third of the frosting evenly over the cake layer.
- Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
- Decorate with chocolate shavings if desired.
Notes
- Hot water and coffee help bloom the cocoa powder, creating a deeper chocolate flavor.
- The coffee enhances the chocolate flavor but does not make the cake taste like coffee.
- Use room-temperature eggs and buttermilk for the best texture.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- The unfrosted cake layers can be frozen for up to 2 months.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
Week 2 Day 1 DONE
Week 2 Day 1 Done
Can I use a 10 inches mould only for this recipe. Thanks
Nasreen. the cake size pan is mentioned in the recipe, if you use a big size the cake will be flat, thin and can possibly dry out.
Ok will do it later as I don’t have the said mould. Thanks
Week 2 day 1 done
Love this cake – Week 2 – Day 1 Done
Than you
Hi Veena, I just stumbled upon this your recipe and I gave it a try including the one bowl vanilla cake. Both came out well for me . My family really loved both cakes.
Thank you for this post and God bless you with knowledge to teach more.
Thank you so much, Sophia. So happy to hear that you are enjoying my post as well as my recipes. THanks for the feedback
I sent you the pics on Instagram via direct message. Im angie.h76 on Instagram…i also have my cakes ive done before posted on my site, if u are interested in looking. And any critique u have on them..please tell me..i want to get better. Thanks
I will check these cakes from the masterclass. Thank you
i don’t have facebook so how can I send you the picture of my finished cake.
I am on day 1 week #2 of your master class
Well, you can tag me on Instagram @veenaazmanov – I will be able to see the cakes. The Facebook group is a great place to connect back and forth with many other recipes too. Thanks
Best Cake EVER! Week 2 Day 1 – Done
Thank you Janet
Week 2 day 1 done – Love this cake so easy and so tasty
Veena, I’ve made your Vanilla Custard cake filling and it is DIVINE and easily the best vanilla filling I’ve ever tasted. I’m planning on trying your one-bowl chocolate cake in couple weeks with this filling (and your chocolate frosting) but have a question I’m hoping you can advise me on. Will your current recipe fill TWO 10-inch round cake pans? If not, how should I adjust the recipe and will the baking time have to increase? Thanks so much. I LOVE your website. Love it.
Hey SW, So happy to hear you are enjoying my recipes and my blog. Thank you.
As the recipe says this cake serves only 12.
This is a 6-inch cake but a 10-inch cake is much bigger
You can use this batter for 2 or 3 x 6-inch cake layers
You can also use this batter to make 2x 8-inch cakes
If you want 2 x 10-inch cakes you will need three times this recipe.
Just change the number of servings in the recipe card below – and it will automatically calculate the recipe for you.
A 10-inch cake serves about 38 so you will need to enter 38 instead of 12.
Of course, adjust cooking times accordingly. I’d say about 60 minutes but do the skewer test of course.
I hope this helps.
Hi Veena, Best Chocolate cake ever – I made it a few weeks back, and now I am spoilt, it’s so easy that I keep using the same recipe again and again.
Thank you Carla, so happy you enjoyed this cake. I know exactly what you mean
Hi Veena, I just came across your blog while I was looking for a chocolate cake recipe, I’m going to make a tall layer cake, I see your recipe is for 2 to 3 6” pans, please could you tell me what it would be for an 8” round pan, it sounds so delicious, I’ve been reading the comments and they all seem very happy with your recipe, by the way thank you for sharing your recipes with us, I can’t wait to try this, oh and I’ve been looking at some of your other recipes, can’t wait to try them, also your cakes are amazing, and I enjoyed watching some of your videos, thank you so much xxx
Hey Amelia. Welcome to my blog and thank you for such a lovely comment.
This is a very delicious cake and one of my absolute favorite cakes especially when I need a quick cake.
Tip – make sure all the ingredients are at room temperature when you begin.
The recipe card below has servings sizes that can be adjusted. So for 2 or 3 x 8-inch cake layers (for a 4-inch tall cake) you would need to change the serving size to 24.
If you want it taller make another layer so add another 8 servings (this should give you a tall 6 to 7-inch high cake)
I hope this makes sense. Feel free to clarify if you have any doubts.
Happy you are enjoying my videos.
Thank you so much
Week 2 day 1 done. Best Cake EVER