One-Bowl Chocolate Cake Recipe

Okay, buckle up buttercups, because I’m about to drop my super-duper, no-fuss, emergency-chocolate-craving-satisfier: My One-Bowl Chocolate Cake Recipe! This isn’t your grandma’s fussy, multi-layered, “don’t breathe near it” type of cake. Nope. This is the kind of cake you can whip up after the kids are (finally!) asleep, when all you want is chocolate…and maybe a large spoon. It’s simple, fudgy, and intensely chocolatey, and the best part? Minimal dishes!

My husband? OBSESSED. Seriously. He’s not much of a sweets guy normally, but this cake? He devours it. I swear, last time I made it, I turned around to answer the phone and half the cake was GONE. I may or may not have blamed the dog. It’s THAT good. One time I tried to get fancy and added espresso powder and now he requests it that way every time! We call it “Date night cake.”

Why You’ll Love This One-Bowl Chocolate Cake Recipe

Okay, let’s be real…why won’t you love it?

• One bowl. ONE. BOWL. I hate doing dishes. Enough said.
• Chocolate coma guaranteed. Like, seriously. Prepare for intense fudgy bliss.
• It’s basically impossible to screw up. I mean, I’ve tried, and it still tasted good.
• Ready in under an hour. From craving to face-planting in chocolate, in under an hour. Priorities, people!

How to Make It

Alright, gather ’round, let’s get messy!

First, you wanna grab your biggest bowl (the one you usually use for salads but secretly dream of filling with brownie batter) and toss in all the dry stuff: flour, sugar, cocoa powder, baking soda, baking powder, and a pinch of salt. Whisk it all together until it looks evenly mixed. You know, no rogue clumps of cocoa hanging out.

Now, pour in the wet stuff: milk (any kind works, I’ve even used almond milk in a pinch), oil (vegetable or canola is my go-to), vinegar (don’t freak out, it makes it super moist!), vanilla extract, and hot coffee. YES, coffee! It enhances the chocolate flavor, trust me. Plus it helps thin your batter. Mix it all together until it’s smooth-ish. It’s okay if there are a few tiny lumps, nobody’s perfect.

Pour that luscious batter into a greased and floured cake pan. I usually use a round one, but a square one works too. Just make sure it’s not too big, or your cake will be sad and flat.

Bake it in a preheated oven at 350°F (175°C) for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Don’t overbake it, or it’ll be dry!

Let it cool in the pan for a bit before flipping it out onto a wire rack to cool completely. And by “cool completely,” I mean, try to resist face-planting into it while it’s still warm. I usually fail at this part.

Frost it with your favorite frosting. I’m partial to chocolate ganache, but buttercream or even just a dusting of powdered sugar works wonders. Or, you know, just eat it straight out of the pan with a spoon. No judgement here.

Ingredient Notes

• Cocoa Powder: Unsweetened is the way to go. Don’t use the sweetened stuff, unless you really want a sugar rush. I accidentally did that once and nearly bounced off the walls.
• Hot Coffee: This isn’t just for flavor, it helps bloom the cocoa powder and makes the cake super moist. Don’t skip it! I learned that one the hard way.
• Vinegar: Yep, vinegar! Don’t worry, you won’t taste it. It reacts with the baking soda to make the cake extra fluffy. I’ve used white vinegar and apple cider vinegar, and honestly, couldn’t tell the difference.
• Vegetable Oil: This keeps the cake moist. You can use canola oil too, or even melted coconut oil if you’re feeling fancy. Just make sure it’s neutral in flavor.

Recipe Steps:

1. Preheat oven to 350°F (175°C) and grease and flour a cake pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. Add milk, oil, vinegar, vanilla extract, and hot coffee to the dry ingredients.
4. Mix until smooth.
5. Pour batter into the prepared pan.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
7. Let cool in the pan before inverting onto a wire rack to cool completely.
8. Frost or dust with powdered sugar, if desired.

What to Serve It With

Okay, this cake is pretty amazing on its own, but if you’re feeling fancy:

• Vanilla ice cream: Classic combo. Hot fudge sauce optional (but highly recommended).
• Fresh berries: Raspberries or strawberries cut through the richness of the chocolate.
• Whipped cream: Because, why not?
• A glass of milk: For dunking, obviously.
• Your favorite coffee: Yes, even though the recipe calls for it. You’ll have a chocolate & coffee party in your mouth!

Tips & Mistakes

• Don’t overmix the batter! It’ll make the cake tough. Mix until just combined.
• Use good quality cocoa powder. It makes a difference in the flavor.
• Don’t overbake the cake! It’ll be dry and sad.
• If you don’t have coffee, strong brewed tea will work in a pinch. I’ve done it!
• Don’t be afraid to experiment with add-ins. Chocolate chips, nuts, or even a swirl of peanut butter would be amazing.

Storage Tips

If you have any leftovers (ha!), store them in an airtight container at room temperature for a couple of days. Or, pop it in the fridge for up to a week. Cold chocolate cake is surprisingly delicious. I may or may not sneak a slice straight from the fridge for breakfast…don’t judge me! Freezing works too.

Variations and Substitutions

• Gluten-free: Use a gluten-free flour blend. I’ve tried it with almond flour and it was…okay. A little dense, but still edible.
• Dairy-free: Use almond milk or soy milk instead of regular milk. And make sure your frosting is dairy-free too!
• Espresso powder: Add a teaspoon or two of espresso powder to the dry ingredients for a mocha kick.
• Chocolate chips: Fold in a cup of chocolate chips into the batter before baking. Because why not?
• Icing sugar? Skip it and throw chocolate chunks in before baking.

Frequently Asked Questions

One-Bowl Chocolate Cake Recipe

This one-bowl chocolate cake is the perfect balance of rich chocolate flavor and moist, fluffy texture. It's quick and easy to prepare, making it an ideal dessert for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.75 cups all-purpose flour
• ▢ 2 cups granulated sugar
• ▢ 0.75 cups unsweetened cocoa powder
• ▢ 1.5 tsp baking powder
• ▢ 1.5 tsp baking soda
• ▢ 1 tsp salt
• ▢ 2 large eggs at room temperature
• ▢ 1 cup whole milk or substitute with almond milk
• ▢ 0.5 cup vegetable oil or melted coconut oil
• ▢ 2 tsp vanilla extract
• ▢ 1 cup boiling water or hot coffee for a richer flavor

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
• Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
• Gradually stir in the boiling water until the batter is smooth and well combined.
• Pour the batter into the prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. It tastes great on its own or with your favorite frosting.