One Bowl Chocolate Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My easy One Bowl Chocolate Cake gives you a tender, deeply chocolatey layer with smooth, glossy frosting. When the craving for chocolate cake hits, this is the recipe you need!

• No fancy ingredients: My recipe comes together with a short list of kitchen staples.
• Beats boxed cake: My from scratch cake has a richer flavor, superior texture, and it’s just as quick.
• So versatile: Enjoy this single-layer cake with my One-Minute Chocolate Frosting, or your favorite buttercream, ganache, whipped cream, or a dusting of powdered sugar.
• Budget-friendly: Why spend $20-$40 on a bakery cake when you can make this easy recipe for under $10?
• One-bowl ease: No stand mixer or electric mixer, streamlined steps, and easy cleanup!

Developing this One Bowl Chocolate Cake recipe was one of my musts for Bigger Bolder Baking this year—we all need a reliable, no-fuss, chocolate cake recipe in our back pocket. While fancy chocolate layer cakes and flourless desserts have their place, a classic one-layer frosted cake is essential.

My pro tip for you here is don’t overmix the batter—stop when the ingredients are just combined. Too much mixing develops gluten, making the cake tough instead of tender. And my most important tip is to let your kids or grandkids help with this recipe. I started baking with my son George when he was very young, and at 6, he’s already becoming an independent baker. And if there’s any recipe that will get them excited about baking, it’s chocolate cake.

Table of Contents

• What is One Bowl Chocolate Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make One Bowl Chocolate Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• Mix-ins and Variations
• How to Serve One-Bowl Chocolate Cake
• FAQs
• More One-Layer Cake Recipes

What is One Bowl Chocolate Cake?

One Bowl Chocolate Cake is a single-layer cake made with common kitchen ingredients and minimal steps. It’s topped with a silky, pourable, chocolate frosting. Before tall layer cakes or large sheet cakes became the go-to for parties, home bakers relied on foolproof single-layer cakes that baked evenly in less precise ovens. Now often called snack cakes, recipes like this easy One Bowl Chocolate Cake are just right for birthdays, weekday desserts, or gifting.

Tools You Need

• Mixing bowl
• Measuring cups
• Measuring spoons
• Glass measuring jug
• Kitchen scale (optional)
• 8-inch (20-cm) square cake pan
• Parchment paper
• Spoon
• Whisk

Key Ingredients and Substitutes

All-purpose flour

• All-purpose flour creates enough structure while still creating a soft, tender crumb.
• Substitutes: For a gluten-free cake, use the same amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour.

Granulated sugar

• Granulated sugar sweetens the cake.
• Importantly, the sugar contributes to the tender and moist crumb.
• Substitute: For a deeper flavor, use the same amount of light brown sugar.

Unsweetened cocoa powder

• Unsweetened cocoa powder gives the one layer chocolate cake deep chocolate flavor.
• Be sure to use regular unsweetened cocoa powder.
  • Do not use Dutch process cocoa powder, as the acidity of unsweetened cocoa powder is needed to activate the baking soda.

Baking powder

• Baking powder provides reliable lift to help the cake rise evenly and prevent collapse.
• This lift contributes to a finer, lighter texture.

Baking soda

• Baking soda reacts with acidic ingredients—in this recipe, unsweetened cocoa powder and buttermilk—to produce carbon dioxide, which helps the cake rise quickly.
• Additionally, baking soda enhances the chocolate flavor and helps soften the crumb.

Salt

• Salt brings out the chocolate flavor and balances the sweetness.

Egg

• Egg emulsifies the ingredients into a cohesive batter and gives the cake structure.
• Importantly, egg adds moisture and richness.
• Substitute: If you prefer, use a flax egg in place of the regular egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes before using.

Buttermilk

• Buttermilk reacts with the baking soda to give the cake lift.
• Additionally, the buttermilk adds moisture and a pleasant, subtle tang and contributes to the tenderness.
• Substitute: If you’re out of buttermilk, use the same amount of Buttermilk Substitute.

Hot water

• Hot water blooms the cocoa, which intensifies the chocolate flavor.
• Importantly, the hot water contributes to a wonderfully moist cake.
• Substitute: Deepen the flavor by using the same amount of hot coffee instead.

Vegetable oil

• Oil makes the cake moist and tender.
• Using oil instead of butter gives the cake a softer crumb,
• Use a neutral oil, such as vegetable oil.
• Substitute: If you prefer, use the same amount of avocado or coconut oil.
  • You can also use the same amount of melted butter.

1 recipe One-Minute Chocolate Frosting

• This smooth, intensely chocolate frosting is poured over the warm cake.

How to Make One Bowl Chocolate Cake

Make the Cake

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line an 8-inch (20 cm) square baking pan with parchment, extending up the sides. Butter the parchment, dust lightly with flour, knock out the excess, and set aside.
2. Mix dry ingredients: In a large bowl, stir together the flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.

3. Combine wet ingredients: Whisk in the egg, buttermilk, hot water, and vegetable oil until smooth.

4. Add batter to pan: Spread the batter evenly into the prepared pan and tap gently on the counter to release any air bubbles.

5. Bake cake: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Leave the cake in the pan.

Frost the Cake

6. Make frosting: Prepare the One-Minute Chocolate Frosting according to my recipe instructions.
7. Pour frosting over cake and let set: Pour the frosting over the cake while both the frosting and the cake are still warm. Let set for at least 2 hours before slicing.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use hot water: Hot water helps bloom the cocoa powder, giving the cake a deeper chocolate flavor without making the batter too thin.
• Coffee boosts flavor: Enhance the chocolate flavor by adding 1 teaspoon of instant espresso to the dry ingredients or replace the hot water with hot coffee.
• Be sure to use regular, not Dutch-process, cocoa powder in this recipe. The baking soda needs the acidity of regular cocoa powder to activate.
• Use high-quality cocoa powder here: it really makes a difference.
• Don’t overmix: Stir just until the batter is smooth. Overmixing can make the cake dense.
• Room-temperature egg matters: A room-temperature egg blends more easily and creates a smoother batter.
• Make a parchment sling by lining the pan with parchment and extending it up the sides. This makes it easier to remove the cake.
• Take care not to overbake: Remove when a toothpick comes out clean.
• Gently tapping the pan on the counter before baking removes air bubbles and helps the cake bake evenly.
• Great for young bakers: This chocolate cake recipe one bowl is great for anyone, but we especially recommend this for young bakers: it’s simple, easy to mix up, and the results are so satisfying!
• Frost while the cake is warm: Pouring the frosting over a warm cake helps it spread easily and creates a smooth, glossy finish.

Make-Ahead and Storage Instructions

Make-ahead tips

• The cake can be baked and stored in an airtight container for up to three days.
• For longer storage, this cake can be frozen (either frosted or unfrosted).
  • Freeze until solid on a parchment-lined tray, then transfer to an airtight container or wrap well in plastic wrap, place in a freezer bag, and put in the freezer for up to two months.
  • Defrost in the refrigerator overnight (after taking it out of the fridge, let it sit at room temperature for an hour), or at room temperature for about 2 hours.
  • To warm up an unfrosted cake, place it in an 8-inch (20-cm) square pan lined with parchment extending up the sides.
  • Tent with aluminum foil and warm in a 300°F (150°C) oven for 10-15 minutes until warm.
  • Pour on the frosting and let it set.

How to store leftovers

• Store leftover cake in an airtight container at room temperature for up to three days.

Mix-Ins and Flavor Variations

• Mix 1/2 cup of mini chocolate chips or white chocolate chunks into the batter.
• Add 1/2 cup of toasted, chopped walnuts or pecans to the batter, or scatter finely chopped nuts on the frosting.
• Sprinkle the frosted cake with mini chocolate chips.
• Make this cake a holiday treat by sprinkling flaked coconut on top and decorating with Easter candies.
• Add 1 teaspoon of finely chopped fresh orange zest to the batter.
• Spread raspberry jam over a cooked cake, and top with dark chocolate curls.

How to Serve One-Bowl Chocolate Cake

• Instead of using One-Minute Chocolate Frosting, top the cooked cake with Chocolate Buttercream, Salted Caramel Buttercream, Peanut Butter Buttercream, Cream Cheese Frosting, or whipped ganache.
• Serve the cake with a scoop of Vanilla Ice Cream or Coffee Dairy-Free Ice Cream.
• Pair the cake with regular whipped cream, strawberry whipped cream, or coconut whipped cream.
• Serve the cake with macerated berries.

FAQs

Can I make this cake gluten-free?

• Yes, you can make this cake gluten-free.
  • Replace the all-purpose flour with the same amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix, or use another gluten-free flour.
  • Ensure that all of the other ingredients are certified gluten-free.

How do I make this cake egg-free?

• To make this cake egg-free, use a flax egg instead. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let the mixture sit for 5 minutes before using.

Can I make this chocolate cake recipe in another size pan?

• Yes, you can make this recipe in another pan.
  • To make cupcakes, line a 12-cup pan with cupcake liners.
    • Fill each cup 2/3 full.
    • Bake for 18-22 minutes.
• For a 9-inch (23 cm) round pan, bake for 22-26 minutes.
• To make two 6-inch (15.2) layers, bake for 22-28 minutes.

More One-Layer Cake Recipes

• Coconut and Jam Cake
• Peanut Butter Sheet Cake
• Ultimate Texas Sheet Cake
• Easy Pineapple Cake
• Maple Gooey Butter Cake

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