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
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week 2 Day 2 Done – Best one bowl cake
Week 2 Day 2 done. Love this cake
Love this cake – Week 2 Day -2 Done
Week 2 day 2 done Best Cake Recipe
Easy and tasty cake – Week 2 day 2 done
Week 2- day 1 done.
Hi Veena, I made the 8 servING chocolate cake, in my bunt pan. So I think my pan was maybe a bit to big for the amount of batter. And I found measuring out .33 of a tsp of say baking powder, maybe the amounts weren’t accurate. I found the cake tasty but a little on the dry side. I baked it for about 23 minutes.Pictures to follow.
Diane. This cake is for a small 6-inch pan. SO if you halved this recipe an 8-inch is so much bigger. The cake will bake much faster so yes if you over bake it, it will be dry.
Please read the tips to baking a cake from scratch
You can’t share pictures here – only on the Facebook Group. Link is in your masterclass emails
Hello veena i would like to ask if i can use cake flour because here we only have cake flour not all purpose flour thank you
Naledi. You can use cake flour, add 2 tbsp extra for this recipe. If it is self-rising – reduce the baking powder by 1/2 tsp
week 2 day 1 done – Loved this cake
Week 2_ Day 1 done 0 Best cake recipe
Love this cake – Week 2 day 1 done
Week 2, Day 1 done.