One Bowl Chocolate Cake Recipe

In the world of baking, there are recipes that are impressive but demanding, requiring multiple bowls, special equipment, and a significant time commitment. And then, there are the quiet heroes—the recipes you turn to on a Tuesday night when a sudden craving hits, the ones you whip up for unexpected guests, the ones that become a cherished part of your family’s story. This One Bowl Chocolate Cake is firmly in the latter category. For me, it’s more than just a recipe; it’s a lifesaver. I remember one particularly chaotic Friday afternoon. The kids were home from school, bouncing off the walls, I had a deadline looming, and I had completely forgotten I’d promised to bring a dessert to a neighbor’s get-together that evening. Panic started to set in. The thought of dragging out the stand mixer, measuring a dozen ingredients into separate bowls, and facing a mountain of dishes was enough to make me want to give up. Then I remembered this recipe, scribbled on an old index card. One bowl. No mixer required. Ingredients I always have on hand. In less than an hour, a rich, fragrant, impossibly moist chocolate cake was cooling on the counter. When we took it to our friends’ house, topped with a simple dusting of powdered sugar, it was the first dessert to disappear. People asked for the recipe, shocked when I told them it was a “dump cake” that took just minutes to mix. That’s the magic of this cake. It delivers a deeply satisfying, fudgy, and decadent chocolate experience with minimal effort and cleanup. It has become our go-to for birthdays, potlucks, and simple weeknight treats. It’s a testament to the fact that you don’t need a complicated process to create something truly wonderful and delicious.

The Ultimate One Bowl Chocolate Cake Recipe

This recipe is designed for simplicity and incredible results. The key is in the method—specifically, the use of boiling water, which “blooms” the cocoa powder for a richer flavor and ensures an unbelievably moist crumb. Follow these steps precisely, and you’ll have a perfect chocolate cake every time.

Cake Ingredients

Before you begin, gather and measure all your ingredients. This practice, known as mise en place, ensures a smooth and stress-free baking process.

• All-Purpose Flour: 2 cups (250g) – Provides the main structure for the cake.
• Granulated Sugar: 2 cups (400g) – Adds sweetness and contributes to the moist, tender texture.
• Unsweetened Cocoa Powder: ¾ cup (75g) – The star of the show! Use a good quality natural unsweetened cocoa powder for the best flavor.
• Baking Soda: 2 teaspoons – This is our primary leavening agent. It reacts with the acidic components (like the cocoa and buttermilk/vinegar) to create bubbles and lift the cake.
• Baking Powder: 1 teaspoon – Provides a little extra lift and ensures a beautifully domed cake. Using both baking soda and powder gives us the perfect texture.
• Salt: 1 teaspoon – Salt is a flavor enhancer; it doesn’t make the cake salty but rather deepens and balances the sweetness and chocolate flavor.
• Large Eggs: 2 – Should be at room temperature. Room temperature eggs mix more evenly into the batter, creating a more uniform texture.
• Milk: 1 cup (240ml) – Full-fat milk is preferred for richness, but any kind will work.
• Vegetable Oil: ½ cup (120ml) – Oil-based cakes are exceptionally moist. You can also use canola oil or another neutral-flavored oil.
• White Vinegar: 2 teaspoons – This might seem odd, but the vinegar reacts with the baking soda for an extra fluffy lift. You can also use an equal amount of lemon juice. If you are using buttermilk instead of regular milk, you can omit the vinegar.
• Vanilla Extract: 2 teaspoons – Adds a wonderful background warmth and complexity to the chocolate flavor.
• Boiling Water: 1 cup (240ml) – This is the secret ingredient! It dissolves the cocoa powder for a more intense flavor and creates a super moist, steamy baking environment.

Step-by-Step Instructions

The beauty of this recipe lies in its straightforward assembly. You truly only need one large bowl and a whisk.

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). Proper oven temperature is crucial for an even bake. While the oven heats, prepare your baking pan. This recipe is versatile and works well in a few different pan configurations:

• For a Layer Cake: Grease and flour two 9-inch round cake pans. For a foolproof release, you can also line the bottom of the pans with a circle of parchment paper.
• For a Sheet Cake: Grease and flour a 9×13-inch rectangular pan.
• For a Bundt Cake: Thoroughly grease and flour a 10- or 12-cup Bundt pan, making sure to get into all the nooks and crannies.

Step 2: Combine the Dry Ingredients

In a large mixing bowl—your one and only bowl for this cake batter—add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Use a whisk to stir everything together for at least 30 seconds. This step is more important than it seems; it acts like sifting, breaking up any clumps and ensuring the leavening agents are evenly distributed throughout the flour. This will prevent dense spots and guarantee a uniform rise.

Step 3: Add the Wet Ingredients

To the bowl of dry ingredients, add the room temperature eggs, milk, vegetable oil, vinegar, and vanilla extract. There’s no need to mix them in a separate bowl first. Using your whisk, mix all the ingredients together until they are just combined. The batter will be thick and fudgy at this point. Be very careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough, dense, or rubbery cake. Stop mixing as soon as you no longer see streaks of dry flour.

Step 4: The Magic of Boiling Water

Carefully pour the 1 cup of boiling water into the cake batter. The batter will become very thin and liquidy—this is completely normal! In fact, this thin batter is the hallmark of a super moist chocolate cake. Gently whisk the batter until the water is fully incorporated. The final consistency should be smooth and pourable, similar to a thin pancake batter.

Step 5: Fill the Pan(s) and Bake

Pour the batter evenly into your prepared pan(s). If using two round pans for a layer cake, try to divide the batter as equally as possible between them.

• For 9-inch round pans: Bake for 30-35 minutes.
• For a 9×13-inch pan: Bake for 35-40 minutes.
• For a Bundt pan: Bake for 50-55 minutes.

The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. If it comes out with wet batter, it needs more time.

Step 6: Cool Completely

This is a critically important step. Once you remove the cake from the oven, let it cool in the pan on a wire rack for about 15-20 minutes. This allows the cake to set up so it won’t fall apart when you invert it. After 15-20 minutes, carefully run a knife around the edges of the pan and invert the cake(s) onto the wire rack to cool completely. For a Bundt cake, a gentle shake should release it. Do not attempt to frost the cake until it is 100% cool to the touch, otherwise, the frosting will melt into a greasy mess. This can take 1-2 hours.

Nutrition Facts

Please note that these values are an estimate and can vary based on the specific ingredients used. This calculation is for the cake only, without any frosting or toppings.

• Servings: 16
• Calories per serving: Approximately 280-300 kcal

Preparation Time

One of the best features of this recipe is how quickly it comes together.

• Active Preparation Time: 10 minutes
• Baking Time: 30-55 minutes (depending on the pan)
• Cooling Time: 1.5 – 2 hours
• Total Time: Approximately 3 hours

How to Serve This One Bowl Chocolate Cake

This cake is a delicious blank canvas. While fantastic on its own, it can be dressed up in countless ways to suit any occasion. Here are some of our favorite ways to serve it:

• The Classic: Rich Chocolate Buttercream
  • This is the quintessential pairing. A fluffy, decadent chocolate buttercream turns this simple cake into a show-stopping dessert. To make a quick version, beat 1 cup of softened butter with 3-4 cups of powdered sugar, ½ cup of cocoa powder, a splash of milk, and a teaspoon of vanilla until light and fluffy.
• Elegant and Simple: A Dusting of Sugar
  • For a beautiful and understated presentation, simply place a doily or a fork on top of the cooled cake and sift powdered sugar or unsweetened cocoa powder over it. When you remove the stencil, you’ll have a lovely pattern. This is perfect for when you’re short on time but still want an impressive look.
• Fresh and Fruity: Berries and Cream
  • The deep flavor of the chocolate cake is a perfect match for the bright tartness of fresh berries. Serve a slice with a generous dollop of freshly whipped cream (or a scoop of vanilla yogurt) and a handful of raspberries, strawberries, or a mixed berry medley. The color contrast is stunning and the flavor combination is divine.
• À la Mode: The Ultimate Indulgence
  • Warm up a slice of the cake for about 15-20 seconds in the microwave until it’s just soft and the chocolate aroma is released. Top it with a generous scoop of your favorite ice cream. Classic vanilla bean is a perfect choice, but coffee, salted caramel, or even mint chocolate chip ice cream would be incredible pairings.
• Decadent Drizzles and Sauces
  • Elevate a simple slice with a warm drizzle. A rich salted caramel sauce, a glossy chocolate ganache (made by melting equal parts chocolate and heavy cream), or a tangy raspberry coulis can transform the cake into a restaurant-quality dessert.
• Coffee Companion
  • Don’t underestimate the simple pleasure of a slice of this cake with a hot cup of coffee or a cold glass of milk. The coffee enhances the chocolate notes, making it a perfect afternoon treat or a simple, satisfying dessert.

Additional Tips for a Perfect Cake Every Time

While this recipe is incredibly forgiving, these five tips will help you move from a good cake to a great one.

1. Do Not Substitute the Boiling Water

The boiling water is non-negotiable and is arguably the most crucial element of this recipe’s success. It serves two purposes. First, it “blooms” the cocoa powder, which means it dissolves the solid particles and releases their deepest, most intense flavor compounds. This is why the cake has such a rich chocolate taste. Second, it adds an incredible amount of moisture to the batter, resulting in a super-tender, fudgy crumb that stays moist for days. Using cold or even hot tap water will not produce the same results.

2. Measure Your Flour Correctly

The most common baking mistake is measuring flour incorrectly. If you scoop the flour directly out of the bag with your measuring cup, you are compacting it, which can result in adding up to 25% more flour than the recipe calls for. This is the number one cause of dry, dense cakes. The correct method is the “spoon and level” technique: use a spoon to fluff up the flour in its container, then spoon it into your measuring cup until it’s overflowing. Finally, use the back of a knife to level off the top. For ultimate accuracy, use a kitchen scale (2 cups of all-purpose flour is approximately 250 grams).

3. Don’t Open the Oven Door

It’s tempting to peek, but opening the oven door while the cake is baking, especially during the first 20-25 minutes, can cause a sudden drop in temperature. This can disrupt the leavening process and cause your beautiful cake to sink in the middle. Trust the process and wait until the minimum baking time has passed before checking for doneness with a toothpick.

4. Bring Cold Ingredients to Room Temperature

While it might seem like a fussy step, using room temperature eggs and milk makes a noticeable difference. Cold ingredients don’t emulsify as easily into the batter. Room temperature ingredients blend together smoothly and create a uniform batter that traps air more efficiently. This results in a lighter, fluffier cake with a more even crumb structure. To quickly warm up eggs, place them in a bowl of warm (not hot) water for 5-10 minutes.

5. Trust the Toothpick Test, Not Just the Time

Every oven is a little different. The baking times provided are a guideline, but the most reliable way to know if your cake is done is the toothpick test. Insert a wooden skewer or toothpick into the very center of the cake.

• If it comes out with wet, gooey batter: It needs more time. Check again in 3-5 minute increments.
• If it comes out with a few moist, fudgy crumbs attached: It’s perfect! Take it out immediately. This indicates a moist, tender crumb.
• If it comes out completely clean and dry: It’s slightly overbaked. It will still be delicious, but you’ll want to pull it out a minute or two earlier next time.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about this One Bowl Chocolate Cake.

1. Can I use a different type of cocoa powder, like Dutch-process?

This is an excellent question that gets into a little bit of baking science. This recipe was specifically developed using natural unsweetened cocoa powder. Natural cocoa is acidic. The recipe uses baking soda, which is an alkali (a base). The acidic cocoa reacts with the alkaline baking soda to produce carbon dioxide, which is what makes the cake rise. Dutch-process cocoa powder has been treated with an alkalizing agent to neutralize its acidity, giving it a darker color and a milder flavor. If you use Dutch-process cocoa in this recipe without making any other changes, the cake will not rise properly because there isn’t enough acid to activate all the baking soda. If you only have Dutch-process cocoa, you can try reducing the baking soda to 1 teaspoon and keeping the baking powder at 1 teaspoon. However, for the best results, stick with natural unsweetened cocoa powder.

2. Why did my cake sink in the middle?

A sunken cake is a common and frustrating problem, but it’s usually easy to fix. Here are the most likely culprits:

• Underbaking: This is the most common reason. The cake’s structure wasn’t fully set in the center before it was removed from the oven, causing it to collapse as it cooled. Always use the toothpick test to confirm doneness.
• Opening the Oven Door Too Early: As mentioned in the tips, letting a rush of cool air into the oven can cause the rising cake to fall flat.
• Overmixing the Batter: Overmixing develops too much gluten and incorporates too much air in large, unstable pockets. These pockets expand in the oven and then collapse upon cooling. Mix only until the ingredients are just combined.
• Leavening Agents are Expired: Baking soda and baking powder lose their potency over time. To test your baking soda, put a little in a bowl and add a splash of vinegar. If it fizzes vigorously, it’s still good. To test baking powder, add a little to hot water; it should also bubble up.

3. Can I make this cake ahead of time? How should I store it?

Yes, this cake stores beautifully, making it perfect for preparing in advance.

• At Room Temperature: An unfrosted cake can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. A frosted cake can also be stored at room temperature (if using a stable buttercream) in a cake carrier for 2-3 days.
• In the Refrigerator: While you can store the cake in the fridge for up to 5 days, refrigeration can sometimes dry out cakes. Be sure it is wrapped very well in plastic wrap to prevent this. It’s best to let it come to room temperature before serving.
• In the Freezer: This cake freezes exceptionally well! Let the unfrosted cake layers cool completely. Wrap each layer tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. To thaw, simply leave it wrapped on the counter for a few hours.

4. Can I make this recipe into cupcakes?

Absolutely! This recipe makes fantastic, moist cupcakes. Simply line a muffin tin with paper liners and fill each one about two-thirds full. The thin batter can be messy, so it’s easiest to pour it from a large measuring cup with a spout. Bake at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean. This recipe will yield about 24 cupcakes.

5. My batter looks very thin and watery. Is that right?

Yes, it is absolutely correct! Do not be alarmed. The thin, liquidy consistency of the batter is one of the unique characteristics of this recipe and is a direct result of adding the boiling water. This high moisture content is precisely what makes the final cake so incredibly soft, tender, and moist. It may feel wrong compared to thicker, creamed-butter cake batters, but trust the process. This soupy batter will bake into the most perfect, fudgy chocolate cake you’ve ever had.