The Ultimate One Bowl Chocolate Cake: Easy, Moist & Absolutely Delicious

Have you ever craved a rich, decadent chocolate cake but dreaded the mountain of dishes afterward? This one bowl chocolate cake solves that problem perfectly. Making this easy chocolate cake recipe at home not only saves you money compared to bakery prices, but it also fills your kitchen with an irresistible aroma and gives you complete control over ingredients. Whether you're celebrating a special occasion or simply treating yourself on a Tuesday evening, this foolproof recipe delivers bakery-quality results with minimal cleanup. The beauty of this one bowl chocolate cake lies in its simplicity—no stand mixer required, no fancy techniques, just pure chocolatey goodness that comes together in minutes.

Ingredients List

    • 1 ¾ cups all-purpose flour
    • 2 cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 large eggs, at room temperature
    • 1 cup warm coffee (or hot water)
    • 1 cup buttermilk
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract

For the Chocolate Frosting:

    • ½ cup unsalted butter, softened
    • ⅔ cup unsweetened cocoa powder
    • 3 cups powdered sugar
    • ⅓ cup milk
    • 1 teaspoon vanilla extract
    • Optional: Chocolate chips or sprinkles for decoration

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 30-35 minutes

Total time: 45 minutes

This cake comes together faster than most boxed mixes, making it perfect for last-minute celebrations or weekend baking projects with kids.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans. Pro tip: Use cocoa powder instead of flour for dusting to avoid white residue on your dark cake.

Step 2: Mix Dry Ingredients In one large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps—this ensures even distribution throughout your batter.

Step 3: Add Wet Ingredients Create a well in the center of your dry ingredients. Add eggs, coffee, buttermilk, oil, and vanilla extract. Using a wooden spoon or whisk, stir everything together until just combined. The batter will be thin—this is exactly what you want for a moist cake! This easy chocolate cake recipe requires minimal mixing to avoid tough texture.

Step 4: Bake to Perfection Pour batter into prepared pan(s). Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking, as this can dry out your cake.

Step 5: Cool and Frost Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. While cooling, beat together all frosting ingredients until smooth and creamy. Frost your one bowl chocolate cake once completely cooled.

Nutritional Information

Per serving (serves 12):

    • Calories: 385
    • Protein: 5g
    • Carbohydrates: 62g
    • Fat: 15g
    • Fiber: 3g
    • Calcium: 6% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend - Make it dairy-free by using almond milk instead of buttermilk and coconut oil instead of butter - For a vegan adaptation, replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)

Flavor Variations: - Add 1 teaspoon espresso powder to intensify chocolate flavor - Mix in ½ cup chocolate chips for extra richness - Top with fresh berries for a fruity contrast - Replace coffee with hot chocolate for a milder taste

Meal Prep Tip: Bake unfrosted cake layers, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw and frost when needed.

Common Mistakes to Avoid

Overmixing the Batter: Once wet and dry ingredients combine, stop mixing immediately. Overmixing develops gluten, resulting in a dense, tough cake instead of tender crumb.

Using Cold Ingredients: Room temperature eggs and buttermilk blend more easily and create better texture. Set ingredients out 30 minutes before baking.

Skipping the Coffee: Many bakers omit coffee fearing a coffee-flavored cake, but it actually enhances chocolate flavor without adding coffee taste. Don't skip it!

Frosting Too Soon: Frosting a warm cake causes melting and sliding. Always wait until completely cool, even if it means waiting an extra hour.

Opening the Oven Door Early: This causes temperature fluctuations and can make your cake sink in the middle. Wait until at least 25 minutes before checking.

Storage / Leftovers Tips

Store your frosted one bowl chocolate cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—just bring slices to room temperature before serving for best flavor and texture.

For freezing, this easy chocolate cake recipe freezes beautifully. Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.

Unfrosted cake layers can be wrapped tightly and frozen separately from frosting for maximum freshness. This method is perfect for meal preppers who want fresh-tasting cake on demand.

Reheating Tip: Microwave individual slices for 15-20 seconds to enjoy that fresh-from-the-oven warmth. The cake becomes incredibly moist and the frosting softens to perfection.