This one bowl chocolate cake is proof that baking doesn’t have to be complicated to be delicious. It’s a classic dessert that’s quick to prepare, uses simple pantry staples, and delivers a deeply chocolatey, moist cake every time. I first made this recipe on a busy weekday evening when I was craving something sweet but didn’t want to deal with a pile of dishes—and it’s been my go-to ever since. The beauty of this cake is its simplicity: everything comes together in one bowl, no mixer required. The result is a rich, tender crumb with a perfectly balanced chocolate flavor. I once tried substituting almond milk for regular milk, and it worked beautifully—light yet still indulgent. Whether topped with frosting, powdered sugar, or served plain with coffee, this cake is a foolproof favorite for any occasion.
Why You’ll Love This Recipe
This one bowl chocolate cake is the perfect mix of convenience and decadence. It’s moist, fluffy, and deeply satisfying—without the fuss of complicated steps or special equipment. The one-bowl method means less cleanup, and the results are always impressive. It’s great for birthdays, last-minute desserts, or anytime that chocolate craving strikes. Even beginners will find this cake easy to master, and the flavor is rich enough to rival any bakery version.
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One Bowl Chocolate Cake – Moist, Rich, and Incredibly Easy
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This One Bowl Chocolate Cake is rich, moist, and incredibly easy to make — all mixed in a single bowl with simple pantry ingredients for a perfect chocolate treat every time.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (or hot coffee for deeper flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
- Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
- Stir in the boiling water (or coffee). The batter will be thin — that’s normal.
- Pour the batter evenly into the prepared pan(s).
- Bake for 30–35 minutes (for round pans) or 35–40 minutes (for a 9×13-inch pan), or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire rack to cool completely before frosting or serving.
Notes
- Use hot coffee instead of water for a richer chocolate flavor.
- This cake pairs beautifully with chocolate ganache or cream cheese frosting.
- Can be made into cupcakes — bake for 18–20 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – The foundation of the cake, providing structure and softness.
Granulated sugar – Sweetens the cake and keeps it moist.
Unsweetened cocoa powder – The key ingredient for a deep, rich chocolate flavor. Use good-quality cocoa for best results.
Baking powder and baking soda – Help the cake rise, creating a light and fluffy texture.
Salt – Enhances the chocolate flavor and balances the sweetness.
Eggs – Bind the ingredients and add richness to the batter.
Milk – Adds moisture and tenderness. You can use dairy or plant-based milk.
Vegetable oil – Keeps the cake soft and prevents it from drying out.
Vanilla extract – Adds warmth and enhances the chocolate flavor.
Boiling water or hot coffee – Intensifies the chocolate flavor and ensures a smooth, glossy batter.
Directions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan (or two for a layered version). In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, oil, and vanilla extract. Whisk until the batter is smooth and lump-free. Carefully pour in the boiling water or hot coffee and mix until fully incorporated—the batter will be thin, but that’s what makes the cake moist.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting or serving. Dust with powdered sugar, glaze with ganache, or frost with chocolate buttercream for a decadent finish.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 10–12 people.
Preparation time: 10 minutes
Baking time: 35 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour 15 minutes
Storage/reheating
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. To keep it fresh longer, wrap it tightly and freeze for up to 2 months. Thaw overnight before serving. Reheat individual slices in the microwave for a few seconds for that just-baked warmth.
Variations and Customizations
Chocolate Ganache Topping – Pour warm chocolate ganache over the cooled cake for a glossy, rich finish.
Layered Cake – Double the recipe and add your favorite frosting between layers.
Mocha Cake – Use hot coffee instead of water for a subtle espresso kick.
Vegan Version – Use plant-based milk and a flaxseed egg substitute.
Gluten-Free Option – Substitute all-purpose flour with a gluten-free blend.
Spicy Chocolate Cake – Add a pinch of cayenne or chili powder for a bold twist.
Orange Chocolate Cake – Add a teaspoon of orange zest to the batter for a citrusy contrast.
Nutty Delight – Fold in chopped walnuts, pecans, or hazelnuts for added crunch.
FAQs
Why is it called a one bowl chocolate cake?
Because all ingredients are mixed in a single bowl—easy prep, minimal cleanup.
Can I make cupcakes with this recipe?
Yes, fill cupcake liners ⅔ full and bake for 18–20 minutes.
Can I use Dutch-process cocoa?
Yes, but reduce the baking soda slightly since Dutch cocoa is less acidic.
How can I make it extra moist?
Don’t overbake and include the boiling water—it keeps the texture tender.
Can I make it ahead of time?
Yes, bake and store unfrosted; frost it the day you plan to serve.
Can I skip the eggs?
Yes, replace each egg with ¼ cup of applesauce or yogurt for a moist texture.
What frosting pairs best?
Chocolate buttercream, cream cheese frosting, or whipped ganache all work beautifully.
Why is my cake dry?
It may have baked too long or the oven temperature was too high.
Can I make it sugar-free?
Yes, substitute granulated sugar with a 1:1 sugar alternative.
How can I decorate this cake simply?
Dust with powdered sugar or top with fresh berries for an elegant touch.
Conclusion
This one bowl chocolate cake is the ultimate recipe for chocolate lovers who want something quick, easy, and foolproof. With its deep cocoa flavor, moist crumb, and minimal cleanup, it’s the perfect dessert for any occasion—from birthdays to late-night cravings. You’ll love how effortlessly it comes together and how decadent it tastes. Serve it plain, frosted, or glazed—it’s delicious every way. Once you bake it, this cake will become your go-to chocolate fix forever.