One Bowl Chocolate Cake Recipe

No box cake mix here, this easy cake is a favorite tradition in our houses, and in your homes, too. It’s perfect for birthdays, holidays, special occasions, or just because.

Key Ingredient Notes and Variations:

You only need 5 basic ingredients to make this recipe, but you can tweak and adjust it to make it your own.

All-purpose flour: any all-purpose flour will do. You need two cups. One reader noted successfully making this into a gluten-free recipe using gluten free flour and one teaspoon of xanthan gum.

Sugar: this recipe uses 2 cups of granulated white sugar. Readers have noted successfully reducing the sugar by ½ cup without impacting the texture too much.

Cocoa: we use unsweetened Hershey’s cocoa powder in this recipe. Other readers have noted using Fry’s or Kroger brand with success.

Baking soda AND baking powder: you need both to get the right amount of leavening. Because this recipe has more acidic ingredients (buttermilk and cocoa), using both will result in a lighter, fluffier cake. You need two teaspoons baking soda and ½ teaspoon baking powder.

Vegetable oil: you need one cup (really!). Other readers have successfully decreased the amount of oil to ⅔ cup, but it will be less tender and may be more dry.

Buttermilk: you need one cup. If you don’t have any, you can use a buttermilk substitute (see note in recipe card). If you substitute the buttermilk for regular milk, you may notice a distinct difference in flavor and texture.

Eggs: 2 large eggs are needed to make a tender crumb and bind the cake together.

Toppings: We like to top it with our Mom’s Chocolate Frosting recipe and sprinkles. You could also add your favorite candy bar or treat crumbled on top. We like Oreos, Reese’s, Snickers, Kit Kats, Chocolate Chips, Peppermint Pieces, or Toffee Bits.

Substitution: A few readers have commented that they have successfully substituted 1 cup of hot coffee for the water to enhance the flavor of the cake.

Equipment Needed for One Bowl Chocolate Cake

simple kitchen tools. We recommend using the following equipment:

How to Make This Moist Chocolate Cake

Mix the dry ingredients. Combine flour, sugar, cocoa, baking soda, baking powder and salt.

Add the wet ingredients. Stir in the oil, buttermilk, and eggs until combined. Pour in the hot water and mix until combined.

Bake. Grease a 9×13” pan and bake for 33-38 minutes until a toothpick inserted comes out clean.

Top. Add your favorite frosting and toppings.

Other Frosting Flavors To Try

We usually make this cake with our Mom’s Chocolate Frosting (found on these Peanut Butter Bars). Quite a few readers have noted that it tastes great with different frosting flavors, too! Here are some of our favorites:

Storage Suggestions

If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:

Counter: Store in an airtight container for up to 3 days at room temperature.

Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.

Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months.

What can I use instead of buttermilk?

If you don’t have any buttermilk on hand, you can make your own. Take one cup of milk and add 1 Tablespoon of vinegar to the milk. Stir it up and let it sit for about 5 minutes. Use immediately.

Can I make this cake in a different size? Or Cupcakes?

Absolutely. Many readers have had success making two cake rounds or cupcakes with this recipe. Just note that you’ll need to adjust the bake time. Cooking this cake 9” rounds will be deeper, so you will probably need to extend the cooking time by adding about 5 minutes. Cupcakes will take less time, so cook for about 15-20 minutes.

What frosting recipe should I use?

You can use any flavor of frosting on this cake. We linked some of our favorites above or our mom’s chocolate frosting in the recipe card. We’ve also had readers who have enjoyed it without frosting, or even used a store bought frosting.

How do I adjust this recipe for high altitude?

Over 5,000 feet may feel the effects of high altitude baking more. Depending on how high you are, you will need to make adjustments accordingly. This article from King Arthur Baking is very helpful. Quick tips for this recipe: Increase oven temp by 15-25℉. Decrease cooking time by 5–8 minutes. Decrease sugar by 2 Tablespoons, and increase flour by about 2 Tablespoons.

Why did my cake sink in the middle?

There are a few different reasons your cake may have sunk. 1. Underbaking. Check for doneness with a toothpick in the center to make sure it’s done. 2. Opening the door too soon. Try not to peek at it too soon! Let the oven do it’s thing. 3. Too much leavening agent (aka baking powder or baking soda). Make sure you’re precise in your measurements. 4. Overmixing. This recipe tries to avoid overmixing by mixing with a wooden spoon, but mix until just combined for best results.

Frosting

Grease a 9×13" baking pan and pour batter into pan. Bake for 33-38 minutes (or until a toothpick inserted into the middle of the cake comes out clean- mine was done at 33 minutes). When the cake is completely cool, top with frosting and decorate with sprinkles (if so desired).