One-Bowl Chocolate Cake

This simple one-bowl chocolate cake is a delightful treat that's easy to make and perfect for any occasion, requiring minimal cleanup.

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Cake, Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

Dry Ingredients

1.75 cups All purpose flour Spoon and level to measure correctly
2 cups Granulated sugar
0.75 cups Unsweetened cocoa powder Use hot coffee for deeper flavor
1.5 teaspoons Baking powder
1.5 teaspoons Baking soda
1 teaspoon Salt

Wet Ingredients

2 large Eggs Large eggs
1 cup Milk
0.5 cups Neutral oil Canola or vegetable oil
2 teaspoons Vanilla extract
1 cup Hot coffee or hot water Coffee deepens the cocoa flavor

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla to the dry mixture; mix until smooth with no dry pockets.
Slowly stir in the hot coffee or water. Expect the batter to be thin.
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Frosting

For frosting, beat 1 cup of softened butter until fluffy, then add 3.5 cups of powdered sugar, 0.5 cup cocoa powder, a pinch of salt, 2 teaspoons vanilla, and 3 to 5 tablespoons milk until smooth and spreadable.

Notes

This cake can be stored in an airtight container at room temperature for 2 days if frosted, or you can freeze unfrosted layers for up to 2 months. Let slices sit at room temperature for about 20 minutes if cold before serving.

Keyword chocolate cake, Comfort Food, easy cake recipe, homemade cake, one-bowl cake