One Bowl Chocolate Cake Recipe – Easy, Moist & Rich Chocolate Dessert
This One Bowl Chocolate Cake is the ultimate no-fuss dessert—rich, moist, and deeply chocolatey with minimal cleanup! Made with pantry staples and mixed in a single bowl, it’s perfect for last-minute celebrations, weeknight cravings, or beginner bakers. Top it with your favorite frosting or a simple dusting of powdered sugar. Whether you bake it in a sheet pan, round pan, or as cupcakes, this cake delivers big flavor with little effort.
Equipment
- Large mixing bowl
- Whisk or electric mixer
- Measuring Cups and Spoons
- 9x13-inch pan or two 9-inch round pans
- Rubber spatula
- Toothpick or cake tester
- Wire rack
Ingredients
Dry Ingredients:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 2 large eggs
- ½ cup vegetable or canola oil
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 2 tsp vanilla extract
- 1 cup hot water
Optional Add-ins:
- 1 tsp espresso powder (enhances chocolate flavor)
- ½ cup mini chocolate chips
- ¼ cup sour cream or 2 tbsp mayonnaise (for extra moisture)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two 9-inch round pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using).
- Add Wet Ingredients: Add eggs, oil, buttermilk, and vanilla. Mix until smooth and well combined.
- Add Hot Water: Slowly pour in hot water while stirring. The batter will be thin—this is normal.
- Bake: Pour batter into prepared pan(s). Tap gently on the counter to release air bubbles. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Frost, dust with powdered sugar, or enjoy plain.
Notes
- Don’t overmix—stir just until combined for a tender crumb.
- Use room temperature eggs and buttermilk for even mixing.
- Hot water helps bloom the cocoa powder for richer flavor.
- Let cake cool completely before frosting to avoid melting.
- Add sour cream or mayo for extra moisture without changing flavor.
- Wrap cooled cake tightly in plastic wrap to freeze for up to 2 months.