Looking for the ultimate easy chocolate cake recipe? This one-bowl chocolate cake is a game changer. Rich, moist, and full of deep chocolate flavor, it’s the perfect treat for any occasion. Best of all, it’s made with simple ingredients and minimal cleanup. No fancy equipment is required—just a bowl, a whisk, and a love for chocolate!
How to Make One-Bowl Chocolate Cake
This recipe is as simple as it sounds. You’ll mix all your ingredients in one bowl, pour the batter into a pan, and bake. The result? A decadent chocolate cake that’s perfect for birthdays, parties, or a weeknight indulgence.
Step-by-Step Instructions
1. Gather all your ingredients in one place.
2. Preheat the oven and prepare your pan(s).
3. Mix dry and wet ingredients in a single bowl.
4. Add boiling water for a silky batter.
5. Pour, bake, and let the cake cool.
6. Whip up a simple frosting and spread it generously.
One-Bowl Chocolate Cake
Course: Appetizers u0026amp; Snacks10
servings15
minutes30
minutesIngredients
- For the Cake:
Flour: 1 3/4 cups, all-purpose
Sugar: 2 cups, granulated
Cocoa Powder: 3/4 cup, unsweetened
Baking Powder: 1 1/2 teaspoons
Baking Soda: 1 1/2 teaspoons
Salt: 1 teaspoon
Eggs: 2 large
Milk: 1 cup
Vegetable Oil: 1/2 cup
Vanilla Extract: 2 teaspoons
Boiling Water: 1 cup- For the Frosting:
Butter: 1/2 cup (1 stick), unsalted, softened
Cocoa Powder: 1/3 cup, unsweetened
Powdered Sugar: 3 cups, sifted
Milk: 3-4 tablespoons, for desired consistency
Vanilla Extract: 1 teaspoon
Directions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
- Combine Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry mixture. Whisk until smooth.
- Incorporate Boiling Water: Slowly stir in the boiling water. The batter will be thin, but this is normal.
- Bake: Pour the batter into the prepared pan(s). Bake for 30-35 minutes (for a 9×13-inch pan) or 25-30 minutes (for round pans), or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let the cake cool completely before frosting.
- Make the Frosting: Beat butter and cocoa powder until creamy. Gradually add powdered sugar and milk until you reach your desired consistency. Stir in vanilla.
- Decorate: Spread the frosting over the cooled cake. Garnish with sprinkles, shaved chocolate, or fresh berries if desired.
FAQ
1. Can I make this cake ahead of time?
Yes! Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
2. Can I freeze one-bowl chocolate cake?
Absolutely. Wrap the unfrosted cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before frosting.
3. Can I use a hand mixer instead of a whisk?
Yes, a hand mixer works well and ensures a smooth batter, but a whisk does the job just fine too!
4. What can I substitute for buttermilk?
For this recipe, you can use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
5. Why is my batter so thin?
The addition of boiling water creates a thin batter, which is essential for the cake’s moist and tender texture.
