Carnation One Bowl Chocolate Cake Recipe
This carnation one bowl chocolate cake recipe delivers rich, moist perfection with minimal cleanup. One bowl, simple ingredients, maximum chocolate bliss!
This carnation one bowl chocolate cake recipe transforms basic pantry staples into the most tender, deeply chocolatey cake you’ll ever make—all mixed in a single bowl with just a whisk and thirty minutes of your time.
I’ll never forget the afternoon my friend Sarah called me in a panic. Her son’s birthday was in two hours, and she’d completely forgotten about the cake. “Do you have something foolproof?” she pleaded.
If you’re craving more chocolate adventures, you’ll absolutely love my easy recipe for chocolate cake with coffee, which takes this concept even further with espresso undertones.
Why You’ll Love This One Bowl Moist Chocolate Cake
This One Bowl Moist Chocolate Cake has become my go-to for every occasion, and here’s why it should be yours too:
It’s ridiculously simple. Seriously, if you can whisk, you can make this cake. No mixer needed, no complicated techniques—just straightforward mixing that even baking beginners nail on their first try.
The texture is unreal. We’re talking about that perfect crumb that’s somehow both light and intensely moist. The secret? Hot water. I know it sounds weird (I was skeptical too), but that splash of hot water creates a silky batter that bakes into pure velvet.
Cleanup is a breeze. One bowl means one thing to wash. After a long day, that matters more than I ever thought it would.
It’s endlessly adaptable. Birthday cake? Check. Late-night dessert? Absolutely. Fancy dinner party finale? Just dress it up with some fresh berries.
I learned this technique years ago from my grandmother, who swore by single-bowl cakes during her busiest seasons. Even King Arthur Baking Company, one of the most trusted names in baking, advocates for the simplicity of one bowl chocolate cakes because they prevent overmixing and keep the crumb tender.
Table of Contents
Nutritional Information
Here’s what you’re looking at per generous slice (serves 9):
| Nutrient | Per Serving |
|---|---|
| Calories | 385 |
| Protein | 4g |
| Carbohydrates | 52g |
| Fat | 19g |
| Fiber | 2g |
| Sugar | 38g |
One Bowl Chocolate Cake Ingredients
This One Bowl Chocolate Fudge Cake comes together with ingredients you probably already have sitting in your pantry. No fancy chocolate or specialty items required—just honest, simple baking staples.
For the Cake:
| Amount | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| 1 cup | Granulated sugar |
| ¼ cup | Unsweetened cocoa powder (Dutch-process works beautifully here, but regular is perfect too) |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Salt (Don’t skip this—it makes the chocolate sing) |
| 1 large | Egg |
| ½ cup | Vegetable oil (or melted coconut oil for a subtle twist) |
| ½ cup | Buttermilk (see note below for easy substitute) |
| ½ cup | Hot water (not boiling, just hot from the tap) |
For the Frosting:
| Amount | Ingredient |
|---|---|
| 5 tablespoons | Unsalted butter |
| ¼ cup | Unsweetened cocoa powder |
| 1¼ cups | Powdered sugar (sifted, trust me on this) |
| 2-3 tablespoons | Milk |
| ½ teaspoon | Vanilla extract |
Buttermilk Note: Don’t have buttermilk? No problem! Just add 1½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk, stir, and let it sit for five minutes. It’ll curdle slightly—that’s exactly what you want.
Essential Equipment
You really don’t need much for this One Bowl Chocolate Cake, which is part of its charm:
Must-Haves:
- One large mixing bowl (the star of the show!)
- A whisk (no electric mixer needed)
- 8-inch square or round cake pan
- Parchment paper or aluminum foil
- Medium saucepan (for the frosting)
- Offset spatula or butter knife
Nice to Have:
- Sifter for cocoa powder and powdered sugar
- Kitchen timer (because we all get distracted)
- Toothpicks for testing doneness
Step-by-Step Instructions
Making this carnation one bowl chocolate cake recipe is honestly therapeutic. There’s something deeply satisfying about watching simple ingredients transform into cake batter right before your eyes.
Prep Your Pan: Line your 8-inch square or round cake pan with parchment paper or aluminum foil, letting it hang over the edges slightly. This little trick makes lifting the finished One Bowl Chocolate Cake out so much easier—no fighting with stuck corners. Set it aside for now.
Get That Oven Ready: Preheat your oven to 350°F. I always do this first because there’s nothing worse than having your batter ready and realizing you forgot to turn on the oven (been there, done that, learned my lesson).
Mix the Dry Ingredients: In your large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk it really well—about 30 seconds of good whisking. This distributes everything evenly so you don’t end up with pockets of baking soda or cocoa. The mixture should look uniform and smell wonderfully chocolatey.
Add the Wet Ingredients: Crack in your egg, pour in the oil and buttermilk, and whisk it all together. It’ll look pretty thick at this point, almost like brownie batter. Keep whisking until you don’t see any dry streaks—maybe 45 seconds of steady whisking. (If your arm gets tired, take a break. No judgment here.)
The Magic Moment: Now pour in that hot water and whisk until the batter is completely smooth. Here’s where the magic happens—the batter will thin out dramatically, and you might panic a little. Don’t! This thin, pourable consistency is exactly what creates that incredibly moist texture we’re after. The batter should be glossy and flow easily from your whisk.
Fill and Tap: Pour the batter into your prepared pan. Give the pan a few gentle taps against the counter—three or four firm taps will do it. You’ll see air bubbles rise to the surface and pop. This prevents weird holes in your finished One Bowl Chocolate Cake.
Bake to Perfection: Slide that pan into your preheated oven and bake for 25-30 minutes. Start checking at the 25-minute mark by inserting a toothpick into the center.
It should come out clean or with just a few moist crumbs clinging to it. If it comes out goopy with wet batter, give it another 3-4 minutes and test again. (My oven runs hot, so mine’s usually done at 27 minutes—get to know your oven’s personality.)
Cool and Prepare Frosting: Let the One Bowl Chocolate Cake cool in the pan while you make the frosting. This timing works out perfectly.
Make That Glossy Frosting: Melt the butter in a medium saucepan over medium-low heat. Once it’s melted, add the cocoa powder and whisk it in thoroughly. Let this cook gently for 2 minutes, stirring occasionally. It’ll become fragrant and slightly thickened. Do not let it boil—we’re going for smooth and silky, not scorched and grainy.
Remove the pan from the heat and whisk in your sifted powdered sugar. Start with about half, whisk until incorporated, then add the rest.
Now add the vanilla and milk, one tablespoon at a time, whisking constantly. The frosting should be shiny, smooth, and pourable but thick enough to coat the back of your spoon. If it’s too thick, add a tiny splash more milk; if it’s too thin, whisk in a bit more powdered sugar.
Frost While Warm: Here’s my favorite part: pour that glossy frosting right over the warm cake. It’ll settle into all the nooks and crannies, creating this beautiful, shiny surface. Use your spatula to spread it evenly to the edges. The warmth of the cake will help the frosting set into a perfect, fudgy layer.
Exercise Patience: Let the cake cool completely before cutting. I know, I know—the hardest part. But if you cut it while it’s warm, you’ll have a delicious mess instead of neat slices. Give it at least 45 minutes, or stick it in the fridge for 20 minutes if you’re impatient like me.
Pro Tips for Bakery-Quality Results
After making this One Bowl Cocoa Chocolate Cake approximately seven hundred times (give or take), I’ve picked up a few tricks that elevate it from good to absolutely spectacular.
Room temperature matters. Let your egg and buttermilk sit out for about 20 minutes before you start. Room temperature ingredients mix more smoothly and create a better crumb structure. I usually pull them out when I’m preheating the oven.
Sift that cocoa. Cocoa powder loves to clump. A quick sift before adding it to your bowl prevents those annoying little cocoa pockets in your finished One Bowl Chocolate Cake. Even just running it through a fine-mesh strainer works wonders.
Don’t overmix. Once you add the hot water, whisk just until smooth. We’re making cake, not developing gluten for bread. Overmixing can make your One Bowl Chocolate Cake tough instead of tender.
Test in multiple spots. I always insert my toothpick in three different places—center, halfway to the edge, and near the edge. Ovens have hot spots, and this ensures the whole cake is done.
Fresh baking powder and soda. If yours have been sitting in the pantry since 2019, it’s time for new ones. Old leaveners mean flat, dense cake. To test baking powder, drop a bit in hot water—it should fizz vigorously. For baking soda, add a bit to vinegar—same fizz test.
According to research from the American Chemical Society, the chemical reaction between acidic buttermilk and baking soda creates carbon dioxide bubbles that give cakes their lift and tender texture. That’s why this cake is so wonderfully light despite using oil instead of butter.
Troubleshooting Common Issues
My batter seems too thin! No worries—it’s supposed to be! This thin batter is the secret to that incredible moisture. If it genuinely seems watery (like, you can see separation), make sure you measured your flour correctly. Scoop and level, don’t pack it down.
The cake sank in the middle. This usually means your oven temperature was too high, or you opened the oven door too early. Next time, resist peeking until at least the 20-minute mark, and double-check your oven temp with an oven thermometer.
The frosting seized up or got grainy. You probably let the cocoa-butter mixture boil, or your powdered sugar wasn’t sifted. If this happens, add a tablespoon of hot water and whisk vigorously over low heat. It should come back together.
The cake stuck to the pan. Parchment paper is your friend! If you forgot it, let the One Bowl Chocolate Cake cool completely, then run a knife around the edges and pray to the baking gods. (Also, next time, use parchment.)
It tastes a bit salty. Check your salt measurement—¼ teaspoon is less than you think. Also, if you used salted butter in the frosting, that could be the culprit.
Delicious Variations to Try
Once you’ve mastered this One Bowl Chocolate Fudge Cake, the world is your chocolatey oyster. Here are some of my favorite riffs:
Espresso Chocolate: Add 1 tablespoon of instant espresso powder to your dry ingredients. Coffee and chocolate are best friends, and this deepens the chocolate flavor without making it taste like coffee.
Mint Chocolate: Add ½ teaspoon of peppermint extract to the batter and garnish with crushed peppermint candies. Perfect for the holidays!
Orange Chocolate: Add 1 tablespoon of orange zest to the batter and 1 teaspoon to the frosting. If you love citrus and chocolate together, definitely try my chocolate orange cake recipe for an even more intense flavor.
Mexican Chocolate: Add ½ teaspoon of cinnamon and a tiny pinch of cayenne pepper to the dry ingredients. Subtle heat, huge impact.
Nutty Chocolate: Fold ½ cup of chopped toasted pecans or walnuts into the batter right before pouring it into the pan.
Birthday Cake Style: Skip the chocolate frosting and make vanilla buttercream instead. Top with rainbow sprinkles and suddenly you’ve got a party.
Gluten-Free Option: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. I’ve had great success with Bob’s Red Mill.
Serving, Storage & Reheating Tips
Serving Suggestions: This One Bowl Moist Chocolate Cake is wonderful on its own, but it loves company. Serve it with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or fresh raspberries for a pop of color and tartness. For fancy occasions, dust it with powdered sugar or add chocolate shavings on top.
Storage: Cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, pop it in the fridge where it’ll keep for up to 5 days. The texture actually improves slightly on day two—the flavors meld and deepen.
Freezing: This One Bowl Cocoa Chocolate Cake freezes beautifully! Wrap individual slices in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge or for an hour at room temperature.
Reheating: Pop a slice in the microwave for 15-20 seconds to enjoy it warm. The frosting gets slightly melty and glossy again—basically heaven. In the oven, wrap it in foil and warm at 300°F for about 10 minutes.
No-Waste Kitchen Magic
Leftover Buttermilk: Use it in pancakes, biscuits, or ranch dressing. You can also freeze it in ice cube trays for future baking projects.
Stale Cake: If your One Bowl Chocolate Cake goes a bit dry (it happens!), crumble it up and layer it with pudding and whipped cream for a quick chocolate trifle. Or pulse it in the food processor to make chocolate cake crumbs—perfect for coating truffles or sprinkling over ice cream.
Extra Frosting: If you have leftover frosting (lucky you!), store it in an airtight container in the fridge for up to a week. It’s incredible on graham crackers, stirred into coffee, or warmed and drizzled over brownies.
That One Random Egg Yolk: If you end up with an extra yolk from another recipe, brush it on bread before baking or whisk it into scrambled eggs for extra richness.
One Bowl Chocolate Cake FAQs
Can I freeze this carnation one bowl chocolate cake recipe?
Absolutely! This cake freezes wonderfully for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil, and thaw it in the fridge overnight. The texture remains perfectly moist.
Can I make this One Bowl Moist Chocolate Cake ahead of time?
Yes! You can bake it up to 2 days ahead and store it covered at room temperature. Wait to frost it until the day you’re serving for the prettiest presentation, or frost it ahead—it tastes amazing either way.
How do I make buttermilk if I don’t have any?
Just add 1½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5 minutes until it curdles slightly, then use it exactly as you would buttermilk.
Can I double this recipe?
Definitely! Double all the ingredients and use a 9×13-inch pan. Baking time will increase to about 35-40 minutes. Check with a toothpick to be sure.
What size pan should I use for this One Bowl Chocolate Fudge Cake?
An 8-inch square or 8-inch round pan works perfectly. If you only have a 9-inch pan, your cake will be slightly thinner but will bake faster—start checking at 20 minutes.
Time to Celebrate This Chocolate Masterpiece!
There you have it—the easiest, most foolproof carnation one bowl chocolate cake recipe you’ll ever make. Whether you’re a baking newbie or a seasoned pro looking for something quick and delicious, this cake delivers every single time.
It’s the recipe I turn to when I need chocolate therapy, when friends drop by unexpectedly, or when I simply want to fill my house with the smell of freshly baked cake.
I’d absolutely love to see your creations! Tag me on social media with your cake photos, share your favorite variations in the comments below, or tell me about that time this recipe saved your dessert emergency. Every single comment and photo makes my day.
And hey, while you’re in a chocolate mood, don’t miss my easy recipe for chocolate cake with coffee—it’s this recipe’s sophisticated older sibling.
Happy baking, friends! May your cake be moist, your frosting glossy, and your bowl singular.
Carnation One Bowl Chocolate Cake
Ingredients
Equipment
Method
- Line your 8-inch square or round cake pan with parchment paper or aluminum foil, letting it hang over the edges slightly. This little trick makes lifting the finished cake out so much easier. Set it aside for now.
- Preheat your oven to 350°F.
- In your large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk it really well—about 30 seconds of good whisking. This distributes everything evenly so you don’t end up with pockets of baking soda or cocoa.
- Crack in your egg, pour in the oil and buttermilk, and whisk it all together. It’ll look pretty thick at this point, almost like brownie batter. Keep whisking until you don’t see any dry streaks—maybe 45 seconds of steady whisking.
- Pour in that hot water and whisk until the batter is completely smooth. The batter will thin out dramatically—this thin, pourable consistency is exactly what creates that incredibly moist texture. The batter should be glossy and flow easily from your whisk.
- Pour the batter into your prepared pan. Give the pan a few gentle taps against the counter—three or four firm taps will do it. You’ll see air bubbles rise to the surface and pop.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. Start checking at the 25-minute mark.
- Let the cake cool in the pan while you make the frosting.
- Melt the butter in a medium saucepan over medium-low heat. Once melted, add the cocoa powder and whisk it in thoroughly. Let this cook gently for 2 minutes, stirring occasionally. Do not let it boil.
- Remove the pan from the heat and whisk in your sifted powdered sugar. Add the vanilla and milk, one tablespoon at a time, whisking constantly. The frosting should be shiny, smooth, and pourable but thick enough to coat the back of your spoon.
- Pour that glossy frosting right over the warm cake. Use your spatula to spread it evenly to the edges. The warmth of the cake will help the frosting set into a perfect, fudgy layer.
- Let the cake cool completely before cutting—at least 45 minutes, or stick it in the fridge for 20 minutes if you’re impatient.
