One-Bowl Chocolate Cake
This is the chocolate cake that proves great baking doesn't require a stand mixer or a sink full of bowls. Everything gets whisked together in one bowl — oil instead of butter keeps it moist for days, and hot coffee (or hot water) blooms the cocoa powder, deepening the chocolate flavor without making it taste like coffee. The result is a tender, rich crumb that's as good unfrosted with a dusting of powdered sugar as it is layered with buttercream. Serve with Vanilla Buttercream or a scoop of ice cream.
Dessert · Vegetarian • 45 min
Ingredients
- 1¾ cups (220g) all-purpose flour
- 1½ cups (300g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (preferably Dutch-process)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (120ml) neutral oil (canola or vegetable)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot brewed coffee (or hot water)
- Powdered sugar or chocolate frosting, for topping
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Steps
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan or two 9-inch round cake pans, then line the bottom with parchment paper. Grease the parchment too.
- In a large bowl — the only bowl you'll need — whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined and no lumps of cocoa remain.
- Make a well in the center of the dry ingredients. Pour in the buttermilk, oil, eggs, and vanilla. Whisk from the center outward until the batter is smooth and glossy — about 1 minute of steady whisking. A few small lumps are fine; don't overmix.
- Pour the hot coffee (or hot water) into the batter in a slow stream, whisking continuously. The batter will be thin — that's exactly what you want. It should be the consistency of heavy cream.
- Pour the batter into the prepared pan(s). For a 9×13-inch pan, bake for 32–37 minutes. For two 9-inch rounds, bake for 28–32 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs attached (no wet batter).
- Cool in the pan on a wire rack for 15 minutes, then run a knife around the edge, invert onto the rack, peel off the parchment, and cool completely before frosting.
Tips & Variations
Make Ahead
The cake can be baked 2 days ahead. Once cooled, wrap tightly in plastic wrap and store at room temperature. Frost the day you plan to serve. Unfrosted cake layers freeze beautifully for up to 3 months.
Storage
Store frosted cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture. Freeze unfrosted layers wrapped in plastic and foil for up to 3 months.
Substitutions
No buttermilk? Add 1 tablespoon lemon juice or white vinegar to 1 cup whole milk and let sit 5 minutes. Gluten-free: use a cup-for-cup gluten-free flour blend. For a mocha version, add 1 teaspoon instant espresso powder to the dry ingredients. Replace the hot coffee with hot chai tea for a spiced chocolate twist.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
