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Avatar photoCaleb Cooper

Best One-Bowl Chocolate Cake

Incredibly moist one-bowl chocolate cake with deep chocolate flavor. No mixer needed — the hot coffee trick makes all the difference.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour 250g
  • 2 cups granulated sugar 400g
  • 3/4 cup unsweetened cocoa powder 65g
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk 240ml, room temperature
  • 1/2 cup vegetable oil 120ml
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup hot coffee 240ml, freshly brewed, or hot water

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan (or two 9-inch rounds) and line bottom with parchment.
  2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until lump-free.
  3. Add buttermilk, oil, eggs, and vanilla. Whisk until smooth, about 1 minute.
  4. Slowly pour in hot coffee while whisking constantly. Batter will be thin — this is correct.
  5. Pour into prepared pan(s). Bake 30-35 min (9x13), 28-32 min (rounds), or 18-20 min (cupcakes), until toothpick has moist crumbs.
  6. Cool completely in pan on wire rack before frosting or serving.

Notes

Hot coffee intensifies chocolate flavor without coffee taste — sub hot water if preferred. Don't overbake: check 5 min early. Keeps 2 days room temp (wrapped), 3 months frozen.