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Ultimate Moist One-Bowl Chocolate Cake with Simple Rich Chocolate Frosting

Close-up of a rich, moist slice from the ultimate 1-bowl chocolate cake recipe, topped with thick chocolate frosting.
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This recipe delivers a deeply flavorful, ultra-moist chocolate cake that you can mix in a single bowl. It uses simple pantry ingredients to create a decadent dessert perfect for birthdays or any celebration.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • 1 cup semi-sweet chocolate chips (optional for extra richness)
  • For the Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch baking dish.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thick.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until just combined. The batter will be thin. Stir in chocolate chips if using.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes for layer cakes, or 35 to 40 minutes for a sheet cake, 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 large bowl until creamy.
  9. Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth.
  10. Mix in the vanilla extract and salt. Beat on high speed for one minute until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost and assemble the layers or spread evenly over the sheet cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee. Do not skip this step for the best results.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe works well for cupcakes; bake for 18 to 22 minutes.

Nutrition

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