This recipe has been tested by thousands of home bakers, with dozens of modifications, and it is basically fail-proof! It’s almost as easy using a cake mix. One reader, Robyn, said it only took her FIVE minutes to throw it together.
No box cake mix here, this easy cake is a favorite tradition in our houses, and in your homes, too. It’s perfect for birthdays, holidays, special occasions, or just because.
Reader Review
“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 hungry 13 & 14 year olds!”
Key Ingredient Notes and Variations:
You only need 5 basic ingredients to make this recipe, but you can tweak and adjust it to make it your own.
- All-purpose flour: any all-purpose flour will do. You need two cups. One reader noted successfully making this into a gluten-free recipe using gluten free flour and one teaspoon of xanthan gum.
- Sugar: this recipe uses 2 cups of granulated white sugar. Readers have noted successfully reducing the sugar by ½ cup without impacting the texture too much.
- Cocoa: we use unsweetened Hershey’s cocoa powder in this recipe. Other readers have noted using Fry’s or Kroger brand with success.
- Baking soda AND baking powder: you need both to get the right amount of leavening. Because this recipe has more acidic ingredients (buttermilk and cocoa), using both will result in a lighter, fluffier cake. You need two teaspoons baking soda and ½ teaspoon baking powder.
- Vegetable oil: you need one cup (really!). Other readers have successfully decreased the amount of oil to ⅔ cup, but it will be less tender and may be more dry.
- Buttermilk: you need one cup. If you don’t have any, you can use a buttermilk substitute (see note in recipe card). If you substitute the buttermilk for regular milk, you may notice a distinct difference in flavor and texture.
- Eggs: 2 large eggs are needed to make a tender crumb and bind the cake together.
- Toppings: We like to top it with our Mom’s Chocolate Frosting recipe and sprinkles. You could also add your favorite candy bar or treat crumbled on top. We like Oreos, Reese’s, Snickers, Kit Kats, Chocolate Chips, Peppermint Pieces, or Toffee Bits.
- Substitution: A few readers have commented that they have successfully substituted 1 cup of hot coffee for the water to enhance the flavor of the cake.
Equipment Needed for One Bowl Chocolate Cake
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make This Moist Chocolate Cake
- Mix the dry ingredients. Combine flour, sugar, cocoa, baking soda, baking powder and salt.
- Add the wet ingredients. Stir in the oil, buttermilk, and eggs until combined. Pour in the hot water and mix until combined.
- Bake. Grease a 9×13” pan and bake for 33-38 minutes until a toothpick inserted comes out clean.
- Top. Add your favorite frosting and toppings.
Other Frosting Flavors To Try
We usually make this cake with our Mom’s Chocolate Frosting (found on these Peanut Butter Bars). Quite a few readers have noted that it tastes great with different frosting flavors, too! Here are some of our favorites:
- Peanut Butter Buttercream
- Mint (or peppermint)
- Classic Vanilla
- Strawberry Buttercream (this one is my personal favorite)
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 at 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
Frequently Asked Questions and Troubleshooting Tips
If you don’t have any buttermilk on hand, you can make your own. 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.
Absolutely. Many readers have had success making two cake rounds or cupcakes with this recipe. Just note that you’ll need to adjust the bake time. Cooking this cake 9” rounds will be deeper, so you will probably need to extend the cooking time by adding about 5 minutes. Cupcakes will take less time, so cook for about 15-20 minutes.
You can use any flavor of frosting on this cake. We linked some of our favorites above or our mom’s chocolate frosting in the recipe card. We’ve also had readers who have enjoyed it without frosting, or even used a store bought frosting.
Over 5,000 feet may feel the effects of high altitude baking more. Depending on how high you are, you will need to make adjustments accordingly. This article from King Arthur Baking is very helpful. Quick tips for this recipe: Increase oven temp by 15-25℉. Decrease cooking time by 5–8 minutes. Decrease sugar by 2 Tablespoons, and increase flour by about 2 Tablespoons.
There are a few different reasons your cake may have sunk.
1. Underbaking. Check for doneness with a toothpick in the center to make sure it’s done.
2. Opening the door too soon. Try not to peek at it too soon! Let the oven do it’s thing.
3. Too much leavening agent (aka baking powder or baking soda). Make sure you’re precise in your measurements.
4. Overmixing. This recipe tries to avoid overmixing by mixing with a wooden spoon, but mix until just combined for best results.
More Easy Cake Recipes
One Bowl Chocolate Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- ½ cup baking cocoa
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, *
- 2 eggs
- 1 cup hot water
Frosting
- ½ cup butter, softened
- ¼ cup milk
- 2 teaspoon vanilla
- 4 Tablespoons cocoa powder
- 3 cups powdered sugar
- sprinkles, (optional)
Instructions
- 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).
Frosting
- Combine ingredients with a mixer. Spread on cooled cake, top with sprinkles if desired.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
how about the “no bowl” Wacky cake, mixed up in the pan and baked?
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!
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.
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
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
My children love chocolate cakes and my youngest daughter loves to bake and I know she will like doing this one….
This looks soooo awesome! One bowl? My kind of recipe!
Thanks!
Blessings,
Sinea
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! 🙂
This cake look super delicious and easy! Can’t wait to try it!
Samantha
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!
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
We left it setting out and kept it covered. To be honest….it didn’t last long enough to dry out! 🙂
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!
Looks so moist and delicious! Thanks for sharing it a my Real Family Fun link party this week.
KC
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. 🙂
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! 🙂
sorry, new in baking. is it 350 degrees Celcius or Fahrenheit?
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
fahrenheit
Fahrenheit!
Do you think just plain old milk would be okay instead of the homemade buttermilk??
There is something about the buttermilk that gives it a yummy taste and very moist. I’m sure plain milk would work fine.
Would like to try this soon! What brand of cocoa do you use?
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?
We have only followed the recipe as directed. Not sure what the results would be.
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!
I’ll try anything with 1.) less clean-up, sprinkles and CHOCOLATE 🙂 Nic
I made this today and we are very pleased with the taste! The only challenge I had was the middle of my 9×13 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. 🙂
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 🙂
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!
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 9×13 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!
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!
Thanks Brianne!! Happy 50th to your hubby!!
this is the most delicious cake, so moist.
I have made this several times and mom icing also.
get so many ohhhs and awwwwws
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!!!!!
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! 😉
So glad it all turned out great! Happy Birthday!! You are a girl after our own heart…we love cake for breakfast!! 🙂
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 buttercream frosting it really was a great combo.
Any changes if I want to turn this recipe into cupcakes?
We have only made this into a cake. So we don’t have exact directions for cupcake version.
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.
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.
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!
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
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!
We use Hershey’s cocoa and never have a problem. Not sure how Dutch processed and not natural works.
Do you really use half a cup of baking soda? It seems a lot.
The recipe asks for 2 teaspoons of baking soda.
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.
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.
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.
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.
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. 🙂
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!
Making this now for cupcakes…looks like they are rising great! Can’t wait to try! mmmm the batter was good!
Wow! they turned out great as cupcakes! I also added a little more cocoa 😉 I use Fry’s cocoa powder!! So moist.
What can I use to replace eggs other than egg replacer? I can’t use eggs in my cake.
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!
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 8×8 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!
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!
I use a cup of strong coffee instead of water and it makes it taste even more chocolatey. Best cake ever.
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…
Error, subbed 1/2 cup coffee with Chambord
Where can I get the frosting recipe for this cake? I can’t seem to find it.
How long did you bake the half recipe in the 8×8 pan? Thank you.
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.
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.
can you make into cupcakes? if so, how full and do you adjust the temp?
thanks
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.
My favorite since 1960. I’m now 71.
Hersheys cocoa
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?
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
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
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!
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!
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. 🙂
Thank you!!
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.
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.
Try using “cake strips” (they insulate the side of the pan to promote even cooking and prevent crusty edges.
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
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/
What frosting recipe did you use for this?
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
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.
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.
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!
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.
looks so tasty thanks for the recipe
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
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
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/
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!!
This cake tastes like vegetable oil and has a weak chocolate flavor. I’m not sure why it has high reviews. I threw mine out because it tasted gross and I wasted a bunch of ingredients. Super disappointed.