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For less mess and tons of chocolate flavor whip up our one bowl chocolate cake – as easy as a cake mix, but SO much better!
As Easy As a Cake Mix!
This one bowl chocolate cake is as easy as a cake mix but tastes SO much better!
Mix it all up in one bowl, pour it into a pan, and bake. It’s as EASY as that. Spread on the chocolate frosting and add sprinkles for a tasty cake, perfect for celebrating!
We are not opposed to eating it straight from the pan, but if we want to take the presentation to the next level simply line the pan with parchment paper for easy removal. Bake it in any shape you’d like and present it on a platter!
This cake is a go-to in our house. We love chocolate and this easy version is ready to devour in about 45 minutes! This is a perfect recipe to have on hand for a quick and easy dessert – dangerous we know. 😉
WHY WE LOVE IT:
- One bowl. That’s right! Mix it all up in one bowl and bake it up. This is one easy cake with less mess.
- For a treat in a pinch. This cake is ready to enjoy in about 45 minutes! It’s a perfect quick dessert for sharing.
- For chocolate lovers. There is plenty of chocolate flavor in both the cake and the frosting.
Ingredients
PREP TIME: 20 minutes
COOK TIME: 26 minutes
Cake
- 1 cup all-purpose flour – see How to Measure Flour, or use cake flour or 1:1 gluten free baking powder
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder – natural or Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg – A room-temperature egg will incorporate the best
- ½ cup vegetable oil – canola oil or baking olive oil
- ½ cup buttermilk – see How to Make Buttermilk
- ½ cup hot water
Frosting
- ¼ cup unsalted butter
- 1 tablespoon unsweetened cocoa powder – natural or Dutch-processed cocoa powder
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- 1¾ cups powdered sugar, sifted
- sprinkles for topping, optional – or chopped nuts (almond, pecan, walnut), or coconut flakes
How to Make One Bowl Chocolate Cake
- PREP. Preheat oven to 350°F. Grease an 8×8 cake pan with cooking spray. You can also Line the Pan with Parchment Paper.
- BATTER. In a large mixing bowl, whisk the dry ingredients – 1 cup flour, 1 cup sugar, ¼ cup cocoa, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Add 1 egg, ½ cup oil, ½ cup buttermilk, and ½ cup hot water and beat until the batter is smooth.
- BAKE. Pour into the prepared pan and bake for 26-28 minutes or until a toothpick inserted into the middle comes out clean.
- FROSTING. Melt ¼ cup butter in a medium pot over low heat. Add 1 tablespoon cocoa powder, 2-3 tablespoons milk, and ½ teaspoon vanilla and whisk until smooth. Add 1¾ cups powdered sugar and whisk until smooth.
- Remove from the heat and pour over the warm cake. Spread frosting quickly and add sprinkles right away, since frosting sets up quickly.
Make Different Sizes
- Cupcakes. Divide the batter into cupcakes, about ¾ of the way full, and bake for 15-18 minutes.
- Larger sheetpan. Double the recipe and bake the cake in a 9×13-inch pan, and bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
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One Bowl Chocolate Cake
Ingredients
Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup buttermilk, (see note)
- ½ cup hot water
Frosting
- ¼ cup unsalted butter
- 1 tablespoon unsweetened cocoa powder
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- 1¾ cups powdered sugar, sifted
- sprinkles for topping, optional
Instructions
- Preheat oven to 350°F. Grease an 8×8 cake pan with cooking spray.
- In a large bowl, whisk the flour, sugar, cocoa, baking soda, baking powder and salt.
- Add egg, oil, buttermilk and hot water and beat until the batter is smooth.
- Pour into the prepared pan and bake for 26-28 minutes or until a toothpick inserted into the middle comes out clean.
Frosting
- Melt butter in a medium pot over low heat. Add cocoa powder, milk and vanilla and whisk until smooth. Add powdered sugar and whisk until smooth.
- Remove from the heat and pour over the warm cake. Spread frosting quickly and add sprinkles right away, since frosting sets up quickly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
An unfrosted cake can be wrapped with plastic wrap and stored in the fridge for 1-3 days or wrap again with aluminum foil and freeze for about 3 months. The frosting can be frozen in a separate airtight container.
A frosted cake can be covered and stored at room temperature for 2-3 days, refrigerated for 3-4 days, or wrapped and frozen for 3-4 months.
