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moist---fudgy-chocolate-cake--one-bowl----always-eat-dessert_feature

Ultimate One Bowl Chocolate Cake Recipe

This one bowl chocolate cake recipe delivers bakery-quality results with minimal effort and maximum flavor. Perfect for busy weeknights or impromptu celebrations, this moist fudgy cake comes together in a single bowl with pantry staples.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • ½ cup unsalted butter, softened
  • ⅔ cup cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In your large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Using an electric mixer on medium speed, beat for 2 minutes until the batter is smooth and well combined.
  4. Slowly pour in the hot water while mixing on low speed. The batter will be thin - this is normal.
  5. Pour the batter evenly into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. While the cake cools, prepare the chocolate frosting. Beat the softened butter until creamy. Add the cocoa powder and mix until combined.
  8. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth and spreadable. Frost the cooled cake generously.

Notes

Measure accurately by spooning flour into measuring cups and leveling off. Ensure eggs and buttermilk are at room temperature for optimal mixing. Don't overmix the batter. Let the cake cool completely before frosting.