Looking for a crowd-pleasing cake that’s both simple and impressive? This one-bowl chocolate cake is just that with its rich chocolate flavor and velvety smooth texture!
This easy one-bowl chocolate cake is quick to make and full of rich, chocolatey goodness. With a super soft texture thanks to buttermilk, it’s perfect for everything from weeknight desserts to special occasions. Add the chocolate frosting if you’re feeling extra indulgent!
Why You’ll Love This One-Bowl Chocolate Cake Recipe
- One-bowl simplicity. You get streamlined prep and minimal clean up by using just one bowl for the cake!
- Moist and tender. The buttermilk ensures a soft, melt-in-your-mouth texture.
- Quick and easy. Simple ingredients and steps make this cake perfect for both novice and seasoned bakers. You won’t even need to get out your electric mixer to make the cake!
- Perfect for any occasion. Whether it’s for a casual dessert or a celebration, this single-layer cake is always a hit.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
For the cake:
- Granulated sugar
- All-purpose flour – Measure by weight or use the spoon and sweep method for accuracy. Learn more: How to Measure Flour
- Unsweetened cocoa powder – I use natural cocoa powder for that classic chocolate flavor.
- Baking powder
- Baking soda
- Salt – I almost always bake with table salt. Learn more: Types of Salt for Baking
- Egg – Set this out so that it can come to room temperature for easier mixing and a better texture.
- Buttermilk – Let this come to room temperature, too. I recommend using buttermilk if possible, but you can use a DIY substitute if necessary.
- Vegetable oil – I most often use canola oil.
- Vanilla extract – Either store-bought or homemade vanilla extract will work.
- Water – Adding boiling water to the batter helps to “bloom” the cocoa, intensifying the chocolate flavor and creating a smoother texture.
For the frosting:
- Unsalted butter – Let this soften at room temperature before mixing.
- Cocoa powder – I use the same as the cocoa powder in the cake.
- Confectioners’ sugar – Also known as powdered sugar or 10X sugar. If yours is lumpy, sift it for a smooth frosting.
- Milk – I use whole milk for richness and texture, but most any milk should work well enough.
- Vanilla extract
How to Make One-Bowl Chocolate Cake
Make the Cake:
- Prepare for baking. Heat the oven to 350°F. Grease and flour an 8-inch square or 9-inch round pan. If you like, line with parchment paper and grease the paper.
- Combine the dry ingredients. Whisk the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add the wet ingredients. Mix in the egg, buttermilk, oil, and vanilla, followed by the boiling water.
- Bake. Pour the batter into the pan, and bake 25 to 30 minutes or until a pick inserted into the center comes out clean.
- Cool. Let the cake cool in the pan for 10 minutes before removing it from the pan onto a wire rack so it can cool completely.
Make the Frosting:
- Start mixing. Beat the butter until smooth, and then mix in the cocoa powder.
- Finish mixing. Alternate adding the confectioners’ sugar and milk and then add the vanilla. Mix until smooth and spreadable.
- Frost the cake. Spread the frosting over the cooled cake. Add any garnishes you like.
Tips for Success
- Use quality ingredients. A good cocoa powder will give you the best chocolate flavor for your one-bowl chocolate cake. It doesn’t have to be expensive—just use one that has good flavor.
- Temperature matters. Let your egg and buttermilk come to room temperature before mixing. This helps everything blend together more smoothly and ensures an even texture.
- Don’t over-mix. Too much mixing leads to a dense, tough cake.
- Use a light-colored metal pan. Your cake will bake more evenly and thoroughly.
- Cool the cake completely. Be sure to let the cake cool fully before frosting. A warm cake can cause the frosting to melt and slide off.
- Adjust the frosting. If yours is too thick, add a bit more milk. If it’s too thin, add a little more sugar. We won’t all prefer the same exact consistency, but you want a smooth frosting that will spread easily.
Variations and Serving Suggestions
- Add some coffee. Substitute strong brewed coffee or espresso for the vanilla extract in the cake to complement the chocolate flavor.
- Try a different frosting. I’ve included a chocolate buttercream frosting here to give you an easy option, but you can use vanilla frosting, marshmallow frosting, cream cheese frosting, or another favorite. For something a bit different, try an easy dulce de leche frosting!
- Keep it simple. Serve your chocolate cake without the frosting. To dress it up, add a big scoop of vanilla ice cream.
- Add a garnish. Top your chocolate cake with sprinkles, chocolate curls, nuts, or another tasty topping.
How to Store
This one-bowl chocolate cake can be stored at room temperature for up to 2 days, covered tightly with plastic wrap or stored in an airtight container to keep it moist. If you’d like to keep it longer, it can be refrigerated for up to 5 days. Just be sure to bring it to room temperature before serving for the best texture and flavor.
You can also freeze the cake (either frosted or unfrosted) for up to 3 months. If you’re freezing the frosted cake, set the cake (or slices) on a rimmed baking sheet, and freeze until the frosting is solid (2-3 hours). Wrap the cake tightly in plastic wrap and then in aluminum foil or place it in an airtight container before storing in the freezer. When you’re ready to enjoy, thaw the cake in the refrigerator overnight, then bring it to room temperature before serving.
More Chocolate Recipes
One-Bowl Chocolate Cake
This easy one-bowl chocolate cake is quick to make, incredibly moist, and packed with rich chocolate flavor. Top it off with a simple chocolate frosting for an irresistible dessert!
Ingredients
For the cake:
- 1 cup (200g) granulated sugar
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (42g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup (118ml) buttermilk
- 1/4 cup (59ml) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup (118ml) boiling water
For the frosting:
- 1/2 cup (113g) unsalted butter, softened
- 2/3 cup (56g) unsweetened cocoa powder
- 3 cups (330g) confectioners' sugar
- 1/3 cup (79ml) whole milk
- 1 teaspoon vanilla extract
Instructions
To make the cake:
- Preheat the oven to 350°F. Grease and flour an 8-inch square or 9-inch round baking pan. If you prefer, you can line the pan with parchment paper and also grease the paper.
- In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the egg, buttermilk, oil, and vanilla extract to the bowl. Mix until smooth and well combined.
- Carefully add the boiling water to the batter. Mix until the batter is smooth and well combined. (The batter will be thin.)
- Pour the batter into the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
To make the frosting:
- In a medium mixing bowl, beat the butter until smooth and creamy. Add the cocoa powder and mix until well combined.
- Gradually add the confectioners' sugar and milk, alternating between the two, until you reach a smooth and spreadable consistency. Stir in the vanilla extract.
- Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.
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