One Bowl Chocolate Cake

Name: One Bowl Chocolate Cake Recipe
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Ingredients: 2 cups all-purpose flour; 2 cups sugar; ½ cup baking cocoa; 2 teaspoons baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup vegetable oil; 1 cup buttermilk (*); 2 eggs; 1 cup hot water; frosting; sprinkles ((optional))

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95 Comments

5 from 26 votes

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One of the easiest and most delicious cakes you will ever make. Our one bowl chocolate cake is so simple, you make it all in one bowl!

Our one bowl chocolate cake is such an easy dessert, no box cake mix needed! It gives you the BEST Chocolate Cake and it’s completely made from scratch!

It will probably become your favorite cake recipe and you will still get rave reviews on it. We love the chocolate flavor you get with such a simple chocolate cake recipe.

No need for a special occasion, this recipe will be your go-to chocolate cake anytime of year!

Ingredients needed to make One Bowl Chocolate Cake.

Recipe Ingredient Notes

To make One Bowl Chocolate Cake, you will need the following ingredients:

All-purpose flour
Sugar
Baking cocoa
Baking soda
Baking powder
Salt
Vegetable oil
Buttermilk *
Eggs
Hot water
Frosting
Sprinkles (optional)

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Dry ingredients for One Bowl Chocolate Cake mixed together in a glass bowl with eggs on the side.

One Bowl Chocolate Cake batter poured into a 9x13 baking dish.

How to make One Bowl Chocolate Cake

Preheat oven to 350℉.
In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Once the eggs are fully incorporated, pour in the hot water and mix well (your batter will seem runny, but I promise that it will work out!).
Grease a 9×13″ baking pan and pour batter into pan. Bake for 33-38 minutes (or until a toothpick inserted into the middle of the cake comes out clean- mine was done at 33 minutes). When the cake is completely cool, top with frosting and decorate with sprinkles (if so desired).

2 slices of One Bowl Chocolate Cake topped with frosting and sprinkles on a tan background.

Helpful Tips for this Moist Chocolate Cake:

If you don’t have any buttermilk on hand, Take one cup of milk and add 1 tablespoon of vinegar to the milk. Stir it up and let it sit for about 5 minutes. Use immediately.
We used a 9×13 pan for this cake. Feel free to use a different size cake pan, (even a bundt cake pan) if you’re doing cake layers you will need to adjust the bake time.
Change up your cake toppings. You could do your favorite candy bar or dessert treat crumbled on top. We like Oreos, Reese’s, Snickers, Kit Kats, Chocolate Chips, etc. You know if it has chocolate, it’s going in my mouth!
You can use any flavor of frosting on this cake, we like to top if with chocolate frosting store bought.

Storage Suggestions

If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:

Counter: Store in an airtight container for up to 3 days are room temperature.
Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months

Enjoy More Delicious Chocolate Cake Recipes

Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.

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Questions & Reviews

peggy Tuttle Vrana says:

how about the "no bowl" Wacky cake, mixed up in the pan and baked?
Laura says:

It is so wonderful that you were able to help Stacy! It must be so comforting to her to know that she has such amazing friends at her side. Kudos to you!
Annie Rowan says:

That one cup of vegetable oil seems a bit much... I reduced it to half a cup and I also reduce the sugar by a half cup.
Katie says:

I was thinking even omitting the cake pan lol just baking the cake in the bowl.....it would be an easy barbie cake set up lol
Sofia @Something On Everything says:

Uhhh will have to try this! I love chocolate cake and this one looks so good! And it's easy to make? I'm sold! Have a great week! -Sofia @ http://www.SomethingOnEverything.com
Damiana Carpio Dionglay says:

My children love chocolate cakes and my youngest daughter loves to bake and I know she will like doing this one....
Sinea Pies says:

This looks soooo awesome! One bowl? My kind of recipe! Thanks! Blessings, Sinea Ducks ?n a Row
Ashlyn says:

Just took my first bite, and oh yum! I made it with the frosting recipe as well and it's delicious! Just wondered how you store it? In the fridge or just set out and covered? Thanks for a super delicious, EASY, chocolate cake! I'm pregnant and have been craving this! :)
Samantha C. says:

This cake look super delicious and easy! Can't wait to try it! ? Samantha http://www.busysweetlife.com
Penny A says:

Don't know what I did wrong, but I have this in my oven right now and it has risen to where it overflowed the pan and ran into the bottom of my oven. Not such an simple cake to make now that I have to clean my oven!
Penny A says:

Whoops! Nevermind, I found out what I did wrong!! When I copied down the recipe I accidentally wrote down 2 t of baking powder... How embarrassing! :s
Cyd says:

We left it setting out and kept it covered. To be honest....it didn't last long enough to dry out! :)
Suzanne of Simply Suzannes at Home says:

I gave this one bowl chocolate cake a try this week, and it was great! I paired it with Chocoalte Cream Cheese frosting . . . and it was so delicious! Thanks for sharing!
KC @ The Real Thing with the Coake Family says:

Looks so moist and delicious! Thanks for sharing it a my Real Family Fun link party this week. KC
Gina Demaree McKee says:

I made this cake late last week and it was delicious! It was very moist. I think I had to increase the baking time a little. Then I frosted it with your Mom's Frosting recipe. :)
Peggyann says:

Love this cake! I have been making it since I first saw the recipe in ToH! I make pb fudge icing to go with it! :)
Angeline says:

sorry, new in baking. is it 350 degrees Celcius or Fahrenheit?
Ludia says:

This is a terrific recipe but instead of 35 minutes I had to reduce the time by 10 minutes because I was making them in cupcake tins
Ludia says:

fahrenheit
Cyd says:

Fahrenheit!
Karen says:

Do you think just plain old milk would be okay instead of the homemade buttermilk??
Cyd says:

There is something about the buttermilk that gives it a yummy taste and very moist. I'm sure plain milk would work fine.
Damara says:

Would like to try this soon! What brand of cocoa do you use?
Mace says:

Is it okay if i cut the oil and sugar in half? I know it will affect the texture and taste. But what will be the disadvantage if i cut them in half?
Cyd says:

We have only followed the recipe as directed. Not sure what the results would be.
Mari says:

I have made this cake a bunch of times with that wonderful frosting! It's my new "go-to" cake. I will be making one tonight for my son's birthday party, which is tomorrow night. I love it because it is large enough to serve 10 hunger 13 & 14 year olds!
Nibbles By Nic says:

I'll try anything with 1.) less clean-up, sprinkles and CHOCOLATE :-) Nic
sharon says:

I made this today and we are very pleased with the taste! The only challenge I had was the middle of my 9x13 cake domed greatly! After 35 minutes, I took my cake tester, poked holes and the middle was still very liquid. I cooked it for about 5 more minutes, poked some more holes in it and cooked it for another 4 minutes. The outside edges are very cooked; middle is sunk in and gooey. Taste is great, looks are well, so-so. :)
Beth@FabulousWon says:

I think this cake is delish, moist, and easy to prepare! I baked in (2) 8in round pans for my son's birthday a few days ago. One cake took longer to bake than the other one--about 7 min longer. I made the night before so I just cooled and wrapped them separate and it turned out wonderful when I frosted the next night with that wonderful frosting recipe. I was very worried about that 1-cup of oil but because there is no butter I thought it made sense and I SO trust this blog and recipes you provide. It def worked out and my whole family loved it. I will bake this for two of my kids' birthday parties this weekend. thanks :)
cathy says:

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Emily @ AuntiesMandEm.wordpress.com says:

I was thinking the same thing :) My family calls it Crazy Cake, and it was the first recipe I ever baked all on my own!
Sandy says:

It's 6am Christmas Morning & I just pulled this cake out of the oven! My SIL's birthday is today & I don't like her to feel put aside on Christmas. :) I baked it in a ceramic 9x13 pan & it took almost 45 min until it tested done. I did switch out the oil for unsweetened applesauce. It smells good, lets hope it tastes good too!
Brianne says:

Making this for my hubba's 50th today. :-) I'll make it for him in honor of Stacy. Thank you for the recipe, and I believe everything happens for a reason! God Bless!
Cyd says:

Thanks Brianne!! Happy 50th to your hubby!!
nancy says:

this is the most delicious cake, so moist. I have made this several times and mom icing also. get so many ohhhs and awwwwws
Karissa Wagner says:

Thanks for another great recipe, sisters!!!! Just made it gluten-free here http://karissawagner.blogspot.com/2014/02/one-bowl-chocolate-cake.html and it turned out awesome!!!!!
Lora says:

My husband just made this for me for my birthday last night (he's a total dream)! He never spends much time in the kitchen and I was blown away with how perfect this cake was! I'm excited to have it for breakfast! ;)
Cyd says:

So glad it all turned out great! Happy Birthday!! You are a girl after our own heart...we love cake for breakfast!! :)
Katy says:

I made this cake for my hubby's birthday and paired it with this buttercream frosting recipe I found on Pinterest. The cake was spectacular. Not too sweet and it had a great chocolate flavor and perfect texture. I actually took a chance and used coconut milk with vinegar instead of buttermilk only because I had some leftover in the fridge and wanted to use it up. It turned out great!! Nothing against Mom's chocolate frosting but you should try it with this buttercream frosting it really was a great combo. http://www.my-sweet-mission.com/2014/01/best-buttercream-frosting.html
kim fairley says:

Any changes if I want to turn this recipe into cupcakes?
Cyd says:

We have only made this into a cake. So we don't have exact directions for cupcake version.
Bev says:

I have a very similar recipe, that my mom made for us all the time. Ingredients are the same but only 1/2 cup of vegetable oil and she would put 2 tsp of instant coffee in with the hot water. Always a great cake recipe, and it doesn't need icing, just dust it with powered sugar.
Jessica Stemmons says:

I made the cake in two round pans. The fell in the middle. I made a different recipe a few weeks ago and it also fell. I've made lots of cakes and these two are my first to fall. Yours and the other had hot water in them don't know if that's why. Also I cooked them both at the same time on the same rake. Please help.
Dawn Leadbetter says:

Have made this cake and icing many times now. It has been wonderful every time just the way it is. Definitely our family's favorite chocolate cake now and sooo easy!
Camille says:

Hi Jessica! I am so sorry that it fell! I honestly don't know what could have been the cause- the hot water might be an issue? I did find this online about why cakes fall- I hope it helps! http://www.alwaysorderdessert.com/2010/11/kitchen-tip-5-ways-to-keep-your-cakes.html Have a great night! Camille
Momminah Asif says:

Hello! I don't bake a whole lot, and I don't want to make a silly mistake so i just wanted to ask what kind of cocoa powder to use? Would it make a difference if it's Dutch processed and not natural? Thanks!
Cyd says:

We use Hershey's cocoa and never have a problem. Not sure how Dutch processed and not natural works.
kate says:

Do you really use half a cup of baking soda? It seems a lot.
Cyd says:

The recipe asks for 2 teaspoons of baking soda.
Mallory says:

I just made this cake, and it is the densest cake I have ever made. Not sure what happened. It doesn't taste great either.
Tany says:

I made this cake yesterday. I always try recipes if I like the picture I see. In that picture the cake seem moist and soft. And THAT it is. It is just delicious, easy and fast. And the icing the same. Everybody loved it. This cake is just fabulicious. Thank you so much for this recipe. Greetings from Holland.
Robin B. says:

My 12 year old just made this cake for us this week. So yummy and easy! It was gone in a few days. We made it in a large lasagna pan and it was perfect, shortened the baking time just a bit. That frosting is so good! And the cake was moist and flavorful.
liz says:

I made this the other day and it was absolutely delicious, so moist. I will experiment with reducing the oil a little bit next time though, see if i can cut it down a little.
Gina Bowman says:

Hello! I have made this recipe a few times and we LOVE it! So much better than boxed cake mixes! I also put a link to this recipe on my blog. :)
LaNae says:

Hopefully mine works out--I live at high altitude (7,600 feet!!) so I had to make adjustments. I know from experience that your recipes are bomb so when I saw you had a recipe for scratch cake I knew I could count on it, as long as I could get conversions right hahaha!
CK says:

Making this now for cupcakes...looks like they are rising great! Can't wait to try! mmmm the batter was good!
CK says:

Wow! they turned out great as cupcakes! I also added a little more cocoa ;) I use Fry's cocoa powder!! So moist.
Sg says:

What can I use to replace eggs other than egg replacer? I can't use eggs in my cake.
Susan says:

This recipe is and has been my absolute favorite for over a year now! All our birthdays fall Dec-Feb so I have to find excuses to make it more often :) It is so moist and delicious! I do recommend the Hershey's Special Dark Cocoa though...it takes the richness to a whole new level!
Robyn C says:

I just wanted to say that I've been making this cake for a couple of years now. It is so simple to make and turns out fabulously moist every single time. I made it today & had it in the oven in under five minutes! I've even made substitutions like using coconut oil & applesauce instead of the cooking oil, reducing the amount of sugar, & also halving the recipe & baking it in an 8x8 pan. Always great. I also adore your mom's chocolate frosting, but have made several different kinds to adorn this cake with great results every time (white chocolate peppermint frosting at Christmas time & peanut butter frosting were two that were exceptionally good). Thank you so much for a recipe that I'll continue to use for many years to come!
Cyd says:

Hi Robyn. You made our day with your sweet comment. Thanks so much for stopping by our blog. We are so excited to try the cake with your frosting ideas. They all sound delicious! (Especially the peanut butter frosting) Have a great week!
Esther says:

I use a cup of strong coffee instead of water and it makes it taste even more chocolatey. Best cake ever.
maria says:

My chocolate cake recipe is very very similar except instead of buttermilk I use regular milk and hot coffee instead of just plain water. I have subbed 1/2 cup water with Chambord... I find my cooking time is usually 45 mins or so due to the thin batter...
maria says:

Error, subbed 1/2 cup coffee with Chambord
Jenna says:

Where can I get the frosting recipe for this cake? I can't seem to find it.
Dianne says:

How long did you bake the half recipe in the 8x8 pan? Thank you.
Cyd says:

1 stick margarine or butter (1/2 cup), softened 2 tablespoons milk 1 teaspoon vanilla 3 tablespoons of cocoa 3 cups of powdered sugar For the frosting: Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of cooled cake.
MEMOIRE says:

What a GREAT CAKE. I made it this weekend all the way in Southern Africa Zimbabwe. Wow. I have baked before but this one boosted my confidence. Thank you for the recipe. It is for keeps. I did not ice it though my family started eating before the icing. It's also great without icing.
KC says:

can you make into cupcakes? if so, how full and do you adjust the temp? thanks
Cyd says:

We haven't made these into cupcakes. But usually cupcakes are filled 2/3 full. You would have to watch them closely on the cooking time.
Laura Burford Lauber says:

My favorite since 1960. I’m now 71.
Laura Burford Lauber says:

Hersheys cocoa
Dorothy Eppich says:

I think I followed the recipe exactly, except that I used two 9" cake pans. The middle on both cakes, did not rise. I did the toothpick test and they were done, but just didn't rise. Any suggestions? I am at 4150 feet altitude. Maybe that made a difference?
Cyd says:

HI Dorothy. I did a little detective work to try and find answers for you and why your cake may have fallen. I'm so sorry they were cooked through and that the middle sank. That is always so frustrating. Here's a link you can check out. http://www.alwaysorderdessert.com/2010/11/kitchen-tip-5-ways-to-keep-your-cakes.html
Kristina Bills says:

I’m making this cake for what might be the 20th time since you posted this. It’s the best and I am so grateful for this cake recipe! We love it over Here
Cyd says:

Hi Kristina, You have totally made our day with your sweet comment! Thanks so much for stopping by our website and letting us know what you think. So glad to hear that you like the cake. And to not have a sink full of dirty dishes is a WIN!! Enjoy your cake and have a great week!
Lauren says:

I’ve made this recipe before, but it has been a while. I love it, and came across it again today, and thought I’d make it this week. I can’t seem to find the link to the frosting. Would you mind sharing it with me, please? Thank you!
Cyd says:

Hi Lauren, here is the frosting recipe. Chocolate Buttercream Frosting: In a large bowl, beat 1/2 cup softened butter until creamy. Beat in 2 cups confectioners' sugar, 1/4 cup baking cocoa, 1-1/2 teaspoons vanilla extract and 3-4 tablespoons 2% milk to achieve desired consistency. Add more powdered sugar if the frosting isn't thick enough. Or add more milk if it's too thick. Hope this helps. :)
Lauren says:

Thank you!!
Sherrell says:

I’m head Chef at Pi Beta Phi Sorority house and this is the only chocolate cake recipe I use!!! Honestly the best chocolate cake ever!! My Senior girls have asked for the recipe to be put in their cookbook we give them every year for Graduation. I wish the frosting recipe was still linked in the recipe.
Cyd says:

Hi Sherrell. We are absolutely flattered to hear that this is your go to cake recipe! This is the frosting recipe. Add more powdered sugar or milk to get the right frosting consistency. Chocolate Buttercream Frosting: In a large bowl, beat 1/2 cup softened butter until creamy. Beat in 2 cups confectioners' sugar, 1/4 cup baking cocoa, 1-1/2 teaspoons vanilla extract and 3-4 tablespoons 2% milk to achieve desired consistency.
Jenny says:

Try using "cake strips" (they insulate the side of the pan to promote even cooking and prevent crusty edges.
Angela says:

We love this cake! It’s our favourite chocolate cake recipe. I’m having a hard time finding an equally delicious vanilla/white cake recipe. I wanted your thoughts if we omit the cocoa would it be white? My daughter wants a vanilla/white cake and I can’t find that is as good as this one. Suggestions? Thanks
Cyd says:

Hi Angela. We have not made this one bowl chocolate cake as a vanilla cake. You may have to experiment omitting the cocoa. We do have some white cakes from scratch. https://www.sixsistersstuff.com/recipe/basic-white-two-layer-cake-and-white-buttercream-frosting/ https://www.sixsistersstuff.com/recipe/white-texas-sheet-cake-recipe/
Sherion says:

What frosting recipe did you use for this?
Cyd says:

A chocolate buttercream frosting: frosting: 1/2 cup butter (softened) 2 Tablespoons milk 1 teaspoon vanilla 3-4 Tablespoons of cocoa 3 cups powdered sugar Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread
Heather M. Whipple says:

can i cut the sugar amount down to 1 cup sugar ? i would like to leave out the baking soda completely. i do not like the taste of baking soda, especially in cake. i think i will put extra baking powder in its place. please let me know by e-mailing me at [email protected]
Heather M. Whipple says:

yeah i am having second thoughts about making this cake. 1 cup of oil , 1 cup of butter milk; 1 cup of hot water; runny batter; no thank you. i think i might have enough chocolate cake recipes from other places.
Dina Simmons says:

Love this recipe! The first time I made it it was delicious but oily. I reduced to 3/4 cup of oil. I also put 1 cup of coffee instead of hot water and use 1/4 c dark cocoa and 1/4 c reg. My go to chocolate cake..always moist and delicious...thank you!
Rebecca R says:

I made this cake using 1 1/2 cups GF flour and 1/2 cup coconut flour (this is what was in my pantry) and it was delicious! It's a little denser than a box cake (I prefer a denser cake) and a lot more moist. This is my new "go to" chocolate cake. I froze half of it and after 2 weeks, the frozen half was just as good as the fresh half.
Shari says:

looks so tasty thanks for the recipe Kain Geotextile
Dina says:

We love this cake but definitely need to cut oil by half. Made it with one cup and was very oily. I/2 is plenty
Cheryl says:

This is great, but where is the frosting recipe? I wrote it down a long time ago and I've lost it, and nobody's taste like yours! Thank u
Momma Cyd says:

You can use any frosting recipe you like. Here is our Chocolate Buttercream Frosting. If you want it to be a darker chocolate color add a little more cocoa. https://www.sixsistersstuff.com/recipe/chocolate-buttercream-frosting/
Adrienne Moss says:

I made a Hershey one bowl chocolate cake recipe with 1 C. hot water for my boys when they were young. I lost it and have been looking for it for years. I even wrote to Hersheys, but they sent me a different recipe. This is near exact I do believe. It's the best and by all means the simplest. Thank you so much!!