The Best Ever One-Bowl Chocolate Cake Recipe
This recipe delivers a rich and moist chocolate cake, made conveniently in one bowl for easy preparation. Perfect for any celebration, it's topped with a decadent chocolate buttercream frosting.
Servings: 12 slices
Equipment
- Oven
- 9-inch cake pans
- Large bowl
- Whisk
- Wire rack
Ingredients
For the chocolate cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder (homemade or store-bought)
- 1 cup milk (or buttermilk, almond, or coconut milk)
- 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting
- Chocolate Buttercream Frosting (separate recipe)
Instructions
Baking Instructions
- Preheat oven to 350°F and prepare two 9-inch cake pans by greasing and flouring them thoroughly.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Add the wet ingredients to the dry mixture, including milk, vegetable oil, eggs, and vanilla extract; beat until the batter is smooth.
- Gradually pour the boiling water into the batter, mixing until it is just combined and the batter appears thin.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer comes out clean.
- Allow the cakes to cool in their pans for 10-15 minutes, then invert them onto a wire rack to cool completely.
- Once the cakes are fully cooled, frost them generously with the prepared chocolate buttercream.
Notes
Ensure all ingredients are at room temperature for best mixing results. Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender. Allow the cakes to cool completely before frosting.