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Easy Chocolate Cake Recipe (One Bowl, No Mixer)
This easy chocolate cake recipe is the one to make when you want a rich, moist homemade cake without the fuss. Everything is mixed in one bowl with a whisk, so there is no mixer to drag out and almost nothing to wash. It bakes in a 9×13 pan, cools right in the pan, and gets a thick layer of quick chocolate frosting on top. It’s perfect for birthdays, potlucks, bake sales, or a regular Tuesday.
Below you’ll find the ingredients with weights, step-by-step instructions, how to tell when the cake is done, easy variations (layers and cupcakes too), and storage tips. The printable recipe card is at the bottom of the page.
Why You’ll Love This Easy Chocolate Cake
- One bowl, one whisk. No creaming butter and no electric mixer for the cake.
- Pantry ingredients. Flour, sugar, cocoa, eggs, oil and buttermilk or milk.
- Stays moist for days, because it is made with oil instead of butter.
- Feeds a crowd. A 9×13 pan gives 16 generous squares, and you can carry it to a party in the pan.
- Deep chocolate flavor from cocoa and a cup of hot coffee (you won’t taste the coffee).
Ingredients for Easy Chocolate Cake
For the cake
- All-purpose flour, 1¾ cups (220 g), spooned into the cup and leveled.
- Granulated sugar, 1½ cups (300 g).
- Unsweetened cocoa powder, ¾ cup (65 g). Natural cocoa is best here. Dutch-process cocoa also works because the buttermilk adds acidity; the cake will be a little darker and milder.
- Baking soda, 1½ teaspoons.
- Baking powder, ½ teaspoon.
- Fine salt, 1 teaspoon.
- Large eggs, 2, at room temperature.
- Buttermilk, 1 cup (240 ml), at room temperature. No buttermilk? Put 1 tablespoon lemon juice or white vinegar in a measuring cup, add milk to the 1 cup line, and let it stand 5 minutes.
- Neutral oil, ½ cup (120 ml), such as canola or vegetable oil.
- Vanilla extract, 2 teaspoons.
- Hot coffee or hot water, ¾ cup (180 ml). Coffee deepens the chocolate flavor without tasting like coffee.
For the easy chocolate frosting
- Unsalted butter, ½ cup (1 stick / 113 g), softened.
- Powdered sugar, 2½ cups (300 g).
- Unsweetened cocoa powder, ½ cup (42 g).
- Milk, ¼ cup (60 ml), plus more if needed.
- Vanilla extract, 1 teaspoon, and a pinch of salt.
Equipment You Need
- A 9×13-inch (23×33 cm) metal or glass baking pan
- A large mixing bowl and a sturdy whisk
- A rubber spatula
- A toothpick or cake tester, and a cooling rack
- A hand mixer for the frosting (optional; a wooden spoon works with a little elbow grease)
How to Make an Easy Chocolate Cake (Step by Step)
1. Heat the oven and prepare the pan
Heat the oven to 350°F (175°C) with a rack in the center. Grease the 9×13 pan with oil or butter. If you want to turn the cake out of the pan later, also line the bottom with parchment paper.
2. Whisk the dry ingredients
In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt for a full 30 seconds. Cocoa tends to clump, so press any lumps against the side of the bowl with the whisk.
3. Add the wet ingredients
Add the eggs, buttermilk, oil and vanilla to the same bowl. Whisk until the batter is smooth and thick, about 1 minute, scraping the bottom and sides with a spatula so no dry pockets remain.
4. Whisk in the hot coffee
Slowly pour in the hot coffee or water while whisking. The batter will become thin and glossy. That is exactly right, so don’t add extra flour. The thin batter is what makes this cake so moist.
5. Bake
Pour the batter into the prepared pan and tap it on the counter a few times to release large bubbles. Bake for 30 to 35 minutes. The cake is done when the top springs back when pressed lightly, the edges just start to pull away from the pan, and a toothpick in the center comes out with a few moist crumbs but no wet batter. An instant-read thermometer in the center should read about 205 to 210°F (96 to 99°C).
6. Cool completely
Set the pan on a rack and let the cake cool completely, about 1½ hours. Frosting a warm cake makes the frosting melt and slide.
7. Frost and serve
Spread the frosting over the cooled cake in the pan, swirling it with the back of a spoon. Cut into 16 squares with a sharp knife, wiping the blade between cuts for neat edges. That is all there is to this easy chocolate cake recipe.
How to Make the Easy Chocolate Frosting
Beat the softened butter in a medium bowl with a hand mixer or a wooden spoon until creamy. Add the powdered sugar, cocoa and salt, and mix on low (or stir) until crumbly. Add the milk and vanilla, then beat until smooth and fluffy, 1 to 2 minutes with a mixer. If the frosting is too thick to spread, add more milk a teaspoon at a time. If it is too soft, add a few tablespoons of powdered sugar. This makes enough to generously frost the top of a 9×13 cake.
Tips for the Best Easy Chocolate Cake
- Measure flour correctly. Scooping straight from the bag packs in extra flour and makes a dry cake. Spoon and level, or weigh it.
- Use room-temperature eggs and buttermilk. Cold ingredients make the oil firm up and the batter mix less evenly.
- Don’t overbake. Chocolate cake goes from moist to dry quickly. Start checking at 28 minutes, since ovens vary.
- Check your leavening. Baking soda and baking powder lose strength over time. If yours have been open for many months, replace them.
- Let it cool all the way before frosting, or chill the cake for 20 minutes if you are in a hurry.
Easy Variations and Substitutions
- Layer cake: divide the batter between two greased and parchment-lined 9-inch (23 cm) round pans and bake 25 to 30 minutes. Double the frosting to fill and cover the layers. For a taller, special-occasion layer cake, see our moist chocolate cake.
- Cupcakes: fill 24 lined muffin cups about two-thirds full and bake 18 to 20 minutes. More flavors are in our easy cupcake recipes.
- Mocha: add 1 teaspoon instant espresso powder to the frosting.
- Chocolate chip: sprinkle ½ cup (85 g) mini chocolate chips over the batter before baking.
- Dairy-free: use unsweetened oat or soy milk with 1 tablespoon lemon juice instead of buttermilk, and a dairy-free butter in the frosting.
Need an even quicker dessert? Our apple dump cake starts with a box mix and needs no mixing at all. Prefer a buttery loaf instead? Try this cream cheese pound cake.
What to Serve With Chocolate Cake
- A scoop of vanilla ice cream or a dollop of whipped cream
- Fresh strawberries or raspberries
- A cold glass of milk or a cup of coffee
Planning a whole menu? Start with an easy weeknight main such as this one-pan salmon with vegetables, then bring out the cake.
How to Store, Freeze and Make Ahead
- Room temperature: cover the frosted cake tightly and keep it at room temperature for up to 2 days.
- Refrigerator: keep it covered for up to 5 days. Let slices sit out for 15 to 20 minutes before serving, since the frosting firms up when cold.
- Freezer: wrap the unfrosted cake (or individual squares) in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the wrapping at room temperature, then frost.
- Make ahead: this easy chocolate cake recipe is ideal for parties because you can bake the cake a day ahead, cover the cooled pan, and frost it on the day you serve it.
A Note on Raw Batter
It’s tempting to lick the whisk, but the FDA advises against eating raw batter or dough, because raw flour and raw eggs can carry harmful bacteria. Baking is what makes the cake safe to eat. Learn more in the FDA’s guide to handling flour safely.
Easy Chocolate Cake FAQs
Why is my chocolate cake dry?
The most common causes are too much flour and overbaking. Spoon and level the flour (or weigh it), and take the cake out when a toothpick shows a few moist crumbs.
Can I use water instead of coffee?
Yes. Hot water works perfectly. Coffee just makes the chocolate taste a little deeper; the cake won’t taste like coffee either way.
Can I make this cake without buttermilk?
Yes. Stir 1 tablespoon lemon juice or white vinegar into enough milk to make 1 cup, and let it stand for 5 minutes before using.
Should I use natural or Dutch-process cocoa?
Natural unsweetened cocoa is the best match for the baking soda in this recipe. Dutch-process cocoa also works because the buttermilk is acidic; the cake will just be darker and a bit milder.
How do I know when chocolate cake is done?
The top springs back when you press it lightly, the edges begin to pull away from the pan, and a toothpick in the center comes out with a few moist crumbs. The center should be about 205 to 210°F (96 to 99°C).
Can I bake this easy chocolate cake recipe in a different pan?
Yes. Use two 9-inch round pans for 25 to 30 minutes, or 24 cupcakes for 18 to 20 minutes. Always check doneness a few minutes early.
Easy Chocolate Cake Recipe Card
Calories are an estimate per square (1/16 of the cake, with frosting), based on USDA FoodData Central values for the ingredients. Find more baking ideas in our cake recipes.
Easy One-Bowl Chocolate Cake
Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C). Grease a 9×13-inch pan (line the bottom with parchment if you plan to turn the cake out).
- In a large bowl, whisk the flour, sugar, cocoa, baking soda, baking powder and salt for 30 seconds, breaking up lumps.
- Add the eggs, buttermilk, oil and vanilla and whisk until smooth, about 1 minute.
- Slowly whisk in the hot coffee or water. The batter will be thin.
- Pour into the pan and bake 30 to 35 minutes, until the top springs back and a toothpick in the center shows a few moist crumbs (about 205 to 210°F / 96 to 99°C inside).
- Cool completely in the pan on a rack, about 1 1/2 hours.
- For the frosting, beat the butter until creamy, mix in the powdered sugar, cocoa and salt, then beat in the milk and vanilla until smooth. Spread over the cooled cake and cut into 16 squares.
