The Best One-Bowl Chocolate Cake – Ready in 30 Minutes

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This is the best one bowl chocolate cake recipe you’ll ever try. This one bowl chocolate cake is super moist and ready in 30 minutes. No mixer needed for this easy one bowl chocolate cake.

Tired of dirtying 5 bowls for one cake? This one-bowl chocolate cake uses simple pantry ingredients. The secret to this moist one bowl chocolate cake is the vinegar.

One-Bowl Chocolate Cake

The most moist and fudgy one-bowl chocolate cake. Made in one bowl with no mixer in 30 minutes. This easy recipe is perfect for beginners.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups (219g) all-purpose flour
  • 1 3/4 cups (350g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) hot coffee or hot water

Method
 

  1. 1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan or two 9-inch round pans and line with parchment paper.
  2. 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. 3. Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Whisk until just combined. Do not overmix.
  4. 4. Carefully pour in the hot coffee or hot water. The batter will be very thin. This is normal. Whisk until smooth.
  5. 5. Pour the batter into the prepared pan. Bake for 18-22 minutes for round pans or 25-30 minutes for a 9×13 pan. A toothpick inserted in the center should come out with a few moist crumbs.
  6. 6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

1. Hot coffee enhances the chocolate flavor. You won’t taste coffee. You can use hot water instead.
2. Buttermilk is key for a moist cake. To make your own, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes.
3. Do not overbake. The cake continues to cook as it cools. Pull it out when a toothpick has a few moist crumbs.
4. Store covered at room temperature for 3 days or in the fridge for 1 week.

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