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One-Bowl Moist Homemade Chocolate Cake

Close-up of a rich, dark slice of homemade chocolate cake covered in thick chocolate frosting.
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A straightforward recipe for a rich, moist chocolate cake made entirely in one bowl, perfect for any occasion.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a very large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt until combined.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot water or coffee into the batter and mix on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter in a bowl until creamy.
  9. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the milk, beating until smooth.
  10. Stir in 1 teaspoon of vanilla extract. Add more milk if needed for a thinner consistency.
  11. Once the cakes are completely cool, frost and stack them.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • Do not overmix the batter once the liquid is added; this keeps the cake tender.
  • Buttermilk can be substituted with 1 cup of regular milk mixed with 1 tablespoon of white vinegar or lemon juice, left to sit for 5 minutes.

Nutrition

Find it online: https://savorsensations.com/homemade-chocolate-cake-recipe/