Introduction
Easy one‑bowl chocolate cake is the kind of recipe every home baker should have in their back pocket. It delivers a rich, moist crumb with deep cocoa flavor, yet the batter comes together in a single bowl in just a few minutes, making it perfect for last‑minute birthdays, potlucks, or weeknight cravings. There is no creaming of butter and sugar, no special equipment beyond a whisk and spatula, and cleanup is minimal because all the mixing happens in one place.
The method used for this cake is inspired by classic “wacky cake” or “depression cake” formulas that rely on oil instead of butter and hot liquid to bloom the cocoa powder. Those recipes became popular because they were thrifty, reliable, and required no electric mixer, and the same principles apply here. By stirring dry ingredients together, then whisking in a blend of oil, egg, and hot water or coffee, you create a thin batter that bakes into a surprisingly luxurious cake with very little effort. This article walks through a detailed one‑bowl chocolate cake, along with tips, variations, and answers to common questions so you can adapt it to almost any occasion.
Ingredients
One of the strengths of a one‑bowl chocolate cake is its short, straightforward ingredient list. Everything is a pantry staple: flour, sugar, cocoa powder, leavening, egg, oil, and water or milk. Here is a standard set of quantities for a single 8‑ or 9‑inch round cake pan, or an 8×8‑inch square pan. You can double the recipe for a 9×13‑inch cake.
Dry Ingredients
- 1 1/4 cups (160 g) all‑purpose flour
- 1 cup (200 g) granulated sugar
- 1/3 cup (30–35 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
Wet Ingredients
- 1 large egg, at room temperature
- 1/2 cup (120 ml) milk or buttermilk
- 1/2 cup (120 ml) hot water or hot coffee
- 1/3 cup (80 ml) neutral vegetable oil
- 1 teaspoon vanilla extract
Optional Add‑Ins and Finishes
- 1/2 cup (90 g) chocolate chips or chunks, stirred into the batter
- Simple chocolate glaze, ganache, or cocoa frosting
- Fresh berries, powdered sugar for dusting, or sprinkles for decoration
The use of oil instead of butter keeps the crumb tender even when the cake is chilled, and the combination of baking soda and baking powder ensures a good rise and an even texture. Hot water or coffee enhances the cocoa’s flavor and helps dissolve any remaining sugar or cocoa lumps, leading to a smooth batter and a cake with a pronounced chocolate taste.
Step‑by‑Step Instructions
The defining characteristic of this recipe is that all mixing takes place in one bowl. You can use a large mixing bowl and a whisk or even a sturdy spatula; an electric mixer is optional. The steps below assume you are making an 8‑ or 9‑inch round cake, but the proportions work similarly for a square pan.
- Prepare the pan and oven.
ADVERTISEMENT
