I bake this chocolate cake when the day needs a little comfort. The batter comes together fast, in one bowl, and the crumb stays soft for days. It is my go to chocolate cake recipe, the kind that asks for simple pantry things and gives a deep cocoa flavor in return. For search clarity I will say it right here easy moist chocolate cake recipe, best moist chocolate cake recipe, recipe for chocolate cake, simple chocolate cake recipe, milk chocolate cake recipe, one bowl chocolate cake recipe. We whisk dry goods, add eggs, oil, milk, and vanilla, then loosen with hot coffee or water. The scent hits first and it makes the kitchen feel like a small bakery. The layers cool with a slight sheen on top and the texture stays tender without turning heavy. Frost with a silky chocolate buttercream or keep it bare with a dusting of cocoa if that is your style. I learned this from many weeknight birthdays and last minute potlucks. The recipe never fusses, even when I eyeball the vanilla or forget to warm the milk. Slice thick for a party or thin for a quiet afternoon snack. Either way, we get clean plates and happy faces.
Table of Contents
- 1) Key Takeaways
- 2) Easy One Bowl Chocolate Cake Recipe
- 3) Ingredients for One Bowl Chocolate Cake
- 4) How to Make One Bowl Chocolate Cake
- 5) Tips for Making One Bowl Chocolate Cake
- 6) Making One Bowl Chocolate Cake Ahead of Time
- 7) Storing Leftover One Bowl Chocolate Cake
- 8) Try these Dessert next
- 9) One Bowl Chocolate Cake
- 10) Nutrition
1) Key Takeaways
I made this chocolate cake recipe for busy days and for slow Sundays. The batter joins in one bowl and the crumb stays soft. This chocolate cake recipe brings deep cocoa and a clean finish without fuss.
We keep pantry items close and we whisk with calm hands. Hot coffee wakes the cocoa and a short bake sets a tender bite. The method stays steady and friendly.
We share slices and we smile. I write as Elena from Elena Cooks where we love simple bakes that taste like home. Find more on https://www.elenacooks.com.
This chocolate cake recipe reads simple and bakes true. We keep the steps short and the flavor big.
2) Easy One Bowl Chocolate Cake Recipe
I reach for this batter when the house needs a lift. One bowl keeps the sink clear and the pace calm. We whisk dry goods then pull in eggs milk oil and vanilla.
A pour of hot coffee loosens the mix and gives shine. The scent moves through the kitchen and it feels like a small bakery opened by the stove.
The plan stays kind to new bakers and to old hands. A classic homemade chocolate cake recipe should be friendly and this one is.
3) Ingredients for One Bowl Chocolate Cake
All purpose flour Fine texture that builds gentle structure and keeps the crumb light.
Granulated sugar Sweet balance that blends fast and helps a tender bite.
Unsweetened cocoa powder Rich cocoa that writes the flavor we crave.
Baking powder Small lift that supports even rise across the pan.
Baking soda Extra lift that reacts with the cocoa and the dairy.
Fine sea salt Little pinch that sharpens chocolate notes.
Large eggs Room temp for easy mixing and a smooth batter.
Whole milk Simple dairy that softens crumb and adds body.
Neutral oil Keeps the cake tender for days without heavy feel.
Vanilla extract Warm round note that frames the cocoa.
Hot brewed coffee Boosts cocoa depth and thins the batter for an even bake.
Unsalted butter For the frosting it whips light and creamy.
Powdered sugar Gives a smooth spread and soft peaks in the frosting.
Heavy cream Loosens the frosting to a clean glide.
Extra cocoa For the frosting it doubles the chocolate joy.
Pinch of salt Balances sweetness in the final swirl.
4) How to Make One Bowl Chocolate Cake
Step one Heat the oven to three hundred fifty F. Grease two round pans and line with parchment. Dust with cocoa and tap the extra.
Step two In one large bowl whisk flour sugar cocoa baking powder baking soda and salt until even.
Step three Add eggs milk oil and vanilla. Whisk until the batter turns smooth and glossy. Scrape the sides well.
Step four Pour in hot coffee and stir. The batter turns thin and shiny which is right.
Step five Divide into pans. Bake twenty eight to thirty four minutes. A toothpick should show a few damp crumbs.
Step six Cool ten minutes in pans. Turn out peel paper and cool on a rack before frosting.
5) Tips for Making One Bowl Chocolate Cake
Use room temp eggs and milk so the batter blends fast and stays smooth.
Choose a good cocoa. Dutch process gives mellow depth. Natural cocoa gives a brighter note. Both bake well.
Line the pans every time. Parchment saves the layers and keeps edges clean. A simple chocolate cake recipe loves simple habits.
6) Making One Bowl Chocolate Cake Ahead of Time
Bake the layers a day ahead and wrap tight once cool. The crumb stays soft and cutting turns easy.
Chill the frosting in a covered bowl. Bring it back to a soft spread with a spoon of cream and a quick whip.
For a family chocolate cake recipe that fits busy weeks this plan keeps stress low and flavor high.
7) Storing Leftover One Bowl Chocolate Cake
Keep the cake covered at room temp for two days. The texture stays tender and the top keeps a light sheen.
For longer hold wrap slices and chill up to four days. Bring to room temp before serving for the best bite.
Freeze unfrosted layers for a month in tight wrap. Thaw in wrap on the counter and the layers stay calm and even.
8) Try these Dessert next
9) One Bowl Chocolate Cake
Chocolate Cake Recipe One Bowl, Extra Tender
Ingredients
For the Cake
- 1 and 3/4 cups all purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1/2 cup neutral oil
- 2 teaspoons vanilla extract
- 3/4 cup hot brewed coffee or hot water
For the Frosting
- 1 cup unsalted butter, soft
- 3 and 1/2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream, more as needed
- 2 teaspoons vanilla extract
- Pinch of fine sea salt
Instructions
For the Cake
- Heat oven to 350 F. Grease two nine inch round pans, line bottoms with parchment, grease paper. Dust with cocoa and tap out extra.
- In a large bowl whisk flour, sugar, cocoa, baking powder, baking soda, and salt until no streaks remain.
- Add eggs, milk, oil, and vanilla. Whisk until smooth and shiny. Scrape the bowl well.
- Pour in hot coffee. Stir until the batter loosens and looks glossy. It will be thin.
- Divide between pans. Bake twenty eight to thirty four minutes, until a toothpick in the center comes out with a few damp crumbs.
- Cool in pans ten minutes. Turn out to a rack, peel parchment, and cool fully.
For the Frosting
- Beat butter on medium speed until light and fluffy.
- Add powdered sugar, cocoa, salt, vanilla, and half of the cream. Beat until smooth.
- Add more cream by the spoon until the frosting spreads easily and holds soft peaks.
- Place one cake layer on a plate. Spread a thick layer of frosting. Top with second layer and cover the top and sides. Swirl as you like.
10) Nutrition
A typical slice brings about four hundred seventy calories with a deep cocoa focus. Fat sits near twenty three grams and saturated fat near ten grams.
Sugar lands near forty five grams. Sodium stays near three hundred sixty milligrams. Fiber sits close to three grams.
Protein reaches near five grams. Values shift with frosting thickness and slice size. Use this as a simple guide for planning.
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