Easy Chocolate Cake One Bowl

This easy chocolate cake one bowl recipe delivers rich, moist perfection in 30 minutes. Simple ingredients, zero fuss, and the best chocolate cake you’ll bake today.

What Makes This Recipe Special

This easy chocolate cake one bowl recipe creates a deeply chocolatey, impossibly moist cake using just one bowl and a whisk. With everyday pantry ingredients and hot water as the secret weapon, you’ll have a bakery-worthy dessert ready in under an hour—no electric mixer required.

I stumbled onto this easy one bowl chocolate cake recipe during a particularly chaotic Tuesday when I had approximately twelve minutes to throw together a birthday cake before school pickup. Turns out, desperation breeds genius.

This simple chocolate cake one bowl method has become my most-requested recipe, and I’ve made it so many times I could probably whisk it together in my sleep. If you’re into effortless chocolate desserts, you’ll also want to peek at my chocolate cake with peanut butter frosting—it’s another keeper.

Why You’ll Love This Easy One Bowl Chocolate Cake Recipe

Let me count the ways:

• One bowl = one happy cleanup crew (that’s you). Seriously, you’ll use one bowl, one whisk, and one pan. That’s it.
• No fancy equipment needed—no stand mixer, no hand mixer, not even arm strength beyond basic whisking.
• Ridiculously moist texture thanks to the hot water trick, which blooms the cocoa and creates this tender, almost fudgy crumb.
• Beginner-friendly but impressive enough to serve at actual gatherings where people might judge you.
• Ready in 30 minutes of active time, which means you can decide you want cake at 3 PM and be eating it by 4.

Here’s my favorite thing about this recipe: I once made it with my then-six-year-old, and she handled nearly everything herself. The batter’s forgiving, the method’s straightforward, and you really can’t mess it up. Even if your whisking technique involves more enthusiasm than skill, this one bowl chocolate cake will turn out beautifully.

According to King Arthur Baking, adding hot liquid to chocolate cake batter helps dissolve the cocoa powder more thoroughly and creates a more tender crumb structure—it’s actual baking science working in your favor.

Nutritional Peek (Per Serving)

Nutrient	Amount
Calories	285
Protein	3g
Carbohydrates	42g
Fat	13g

Based on 9 servings

Ingredients for Your One Bowl Chocolate Cake

This simple chocolate cake one bowl calls for ingredients you probably already have hiding in your pantry right now. Here’s what you’ll need:

For the Cake:

Amount	Ingredient
1 cup	all-purpose flour
1 cup	granulated sugar
¼ cup	unsweetened cocoa powder
1 teaspoon	baking soda
½ teaspoon	baking powder
¼ teaspoon	salt
1 large	egg
½ cup	vegetable oil (canola works great too)
½ cup	buttermilk (see note below for substitute)
½ cup	hot water (this is the magic ingredient!)

For the Frosting:

Amount	Ingredient
5 tablespoons	unsalted butter
¼ cup	unsweetened cocoa powder
1¼ cups	powdered sugar (sift it if it’s lumpy)
2-3 tablespoons	milk
½ teaspoon	vanilla extract

Buttermilk note: Don’t have buttermilk? No problem. Mix ½ cup regular milk with 1½ teaspoons white vinegar or lemon juice, let it sit for 5 minutes, and you’re golden.

I do this approximately 97% of the time because who actually keeps buttermilk on hand? If you’re curious about baking substitutions, my vegan lemon olive oil cake has a whole bunch of swap-friendly ingredients.

Equipment You’ll Need

Essential:

• One large mixing bowl (hence the name!)
• Whisk
• 8″ square or round cake pan
• Parchment paper or aluminum foil
• Medium saucepan (for frosting)
• Spatula

Optional but nice:

• Sifter for cocoa powder (prevents lumps)
• Toothpick (for testing doneness)

How to Make This Easy Chocolate Cake One Bowl

Making this easy chocolate cake one bowl is genuinely as simple as it sounds. Here’s how we do it:

Prep your pan first. Line your 8″ square or round pan with parchment paper or foil. I like to let the edges hang over the sides—makes lifting the cake out later a breeze. Preheat your oven to 350°F while you’re at it.

Whisk the dry stuff together. In your large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk to break up any cocoa clumps. (If your cocoa powder’s been sitting in the cabinet for a while, definitely sift it first—nobody wants chocolate lumps.)

Add the wet ingredients. Crack in your egg, pour in the oil and buttermilk, then whisk everything together until it’s mostly smooth. Don’t stress about a few small lumps; they’ll work themselves out.

Here comes the magic part. Pour in that hot water and whisk until the batter’s completely smooth. The batter will look really thin—almost like chocolate milk—and that’s exactly right. This is what creates that incredible moistness. (The first time I made this, I thought I’d ruined it because the batter seemed so runny. Trust the process!)

Pour and tap. Transfer the batter into your prepared pan, then gently tap the pan on the counter a few times. This releases any sneaky air bubbles that might create weird holes in your One Bowl Chocolate Cake.

Bake. Slide it into the oven for 25-30 minutes. You’ll know it’s done when a toothpick poked into a few different spots comes out clean or with just a few moist crumbs. Start checking at 25 minutes—every oven’s a little different.

Cool while you make frosting. Let the cake cool in the pan while you whip up the frosting. This timing works out perfectly.

Make the frosting. In a medium saucepan over medium-low heat, melt the butter. Add the cocoa powder and whisk it in, letting it cook for about 2 minutes. Don’t let it boil—we’re just warming everything through and getting the cocoa to bloom a bit. Remove from heat.

Finish the frosting. Whisk in your sifted powdered sugar (sifting really does matter here for a smooth frosting). Add the vanilla, then stir in the milk one tablespoon at a time until you get a glossy, pourable consistency. It should be thick enough to coat the back of a spoon but thin enough to pour.

Frost while warm. Pour that gorgeous frosting over the still-warm cake and spread it gently with a spatula. The warmth helps the frosting settle into this beautiful, shiny coating. Let everything cool completely before cutting—I know it’s torture to wait, but the frosting needs time to set.

Pro Tips & Guidance for Perfect Results

This simple chocolate cake one bowl is pretty foolproof, but here are some tricks I’ve learned over dozens of batches:

Room temperature matters (sort of). While most recipes scream about room temperature ingredients, this one’s actually pretty forgiving. The hot water warms everything up anyway. That said, if your egg’s straight from the fridge, let it sit on the counter for 10 minutes while you gather everything else.

Don’t overbake. Chocolate cake continues cooking slightly as it cools, so pulling it when it’s just barely done gives you that perfect moist texture. A few moist crumbs on the toothpick are your friend.

Hot water temperature matters. Use water that’s hot from the tap or just boiled—around 190-200°F is ideal. According to the Serious Eats team, hot liquid helps dissolve sugar more completely and creates a more tender cake structure by partially cooking the starches.

Frosting consistency is flexible. Like it thicker? Use 2 tablespoons of milk. Want it more glaze-like? Go with 3 tablespoons. I usually land somewhere in the middle and adjust based on how much chocolate intensity I’m craving that day.

The pan matters. An 8″ square gives you a slightly thicker One Bowl Chocolate Cake, while an 8″ round spreads things out a bit more. Either works beautifully—just adjust your baking time by a minute or two if needed.

Troubleshooting Common Hiccups

Batter seems ridiculously thin: Perfect! That’s exactly how it should look. The hot water creates this liquidy batter that bakes up incredibly moist.

Cake sank in the middle: Your oven might run a bit hot, or the cake needed another few minutes. Next time, check with a toothpick in multiple spots and maybe lower the temperature by 25 degrees.

Frosting seized up: This usually happens if the chocolate mixture gets too hot before you add the sugar. No worries—whisk in a bit more milk, one teaspoon at a time, until it smooths out again.

Cake stuck to the pan: This is why we line with parchment! If you didn’t, run a knife around the edges and hope for the best. (Been there, scraped that.)

Variations & Creative Twists

Want to jazz up this easy one bowl chocolate cake recipe? Here are some ideas I love:

Espresso chocolate: Add 1 tablespoon of instant espresso powder to the dry ingredients. It doesn’t make it taste like coffee—it just makes the chocolate flavor more.

Peppermint version: Swap the vanilla in the frosting for ½ teaspoon peppermint extract. Crush some candy canes on top. Instant holiday vibes.

Peanut butter swirl: Dollop 3-4 tablespoons of peanut butter on top of the batter before baking, then swirl with a knife. (Or go all out with my chocolate cake with peanut butter frosting recipe.)

Berry topped: Fresh raspberries or strawberries scattered on top of the frosting add a beautiful pop of color and cut through the richness.

Cupcake version: This batter makes about 12 cupcakes. Bake at 350°F for 18-20 minutes.

Serving, Storage & Reheating

This one bowl chocolate cake is delicious at room temperature, slightly warm, or even chilled (it gets this amazing fudgy texture cold).

Serving: Cut into 9 generous squares. Serve with vanilla ice cream, a dollop of whipped cream, or honestly just a fork and your dignity left at the door.

Storage: Cover the pan with plastic wrap or transfer slices to an airtight container. It’ll stay moist at room temperature for 2 days, or refrigerate for up to 5 days. The frosting might firm up in the fridge, but it softens again at room temp.

Reheating: Pop a slice in the microwave for 10-15 seconds to get that just-baked warmth back. Game changer.

Freezing: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.

No-Waste Kitchen Magic

Got leftover cake (rare, but it happens)? Here’s what I do:

Cake crumbles: Crumble any dried-out pieces and mix with softened cream cheese and a bit of frosting to make cake truffles. Roll into balls, chill, and dip in melted chocolate.

Trifle layers: Cube the cake and layer it in a glass with chocolate pudding, whipped cream, and berries for an easy trifle.

Ice cream topping: Crumble cake pieces over ice cream instead of boring store-bought toppings.

Breakfast treat: A tiny slice warmed up with your morning coffee? I won’t judge. I’ve done it more times than I’ll admit.

One Bowl Chocolate Cake FAQs

Your New Go-To Chocolate Cake

This easy chocolate cake one bowl has saved me on countless occasions—from last-minute birthdays to “I need chocolate right now” emergencies to potlucks where I forgot until the morning of. It’s unpretentious, deeply satisfying, and the kind of recipe you’ll make so often you’ll memorize the measurements.

I’d love to hear how yours turns out! Drop a comment below with your favorite variation or any questions. And if you snap a photo, tag me—I genuinely get excited seeing your kitchen creations. Looking for another simple crowd-pleaser? Try my chocolate chip muffins without eggs next.

Now go forth and bake something chocolatey. You deserve it.