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A decadent slice of moist chocolate cake with glossy fudge frosting being lifted from the whole cake, showcasing its rich texture.

Classic One-Bowl Moist Chocolate Cake

A foolproof, one-bowl chocolate cake recipe that guarantees a moist, rich, and decadent result every time. Based on our data-driven methods, this will become your go-to chocolate cake for its simplicity and incredible texture. Perfect for beginners and seasoned bakers alike.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 50 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 352 kcal

Equipment

  • 1 Large mixing bowl
  • 2 9-inch round cake pans
  • 1 Essential for allowing the cakes to cool evenly. Essential for allowing the cakes to cool evenly.

Ingredients
  

  • 2 cups All-Purpose Flour Spooned and leveled, not scooped
  • 2 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder Sift if lumpy for a smoother batter
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 Large Eggs Bring to room temperature before using
  • 1 cup Buttermilk See Recipe Notes for a DIY substitute
  • 1/2 cup Vegetable Oil Or any neutral oil like canola
  • 2 tsp Vanilla Extract
  • 1 cup Boiling Water Strongly brewed hot coffee can be used instead

Instructions
 

  • Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For best results, line the bottom of the pans with parchment paper.
  • Whisk Dry Ingredients: In a large mixing bowl, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk thoroughly to combine and break up any lumps.
  • Add Wet Ingredients: To the dry ingredients, add the room-temperature eggs, buttermilk, oil, and vanilla extract. Using a whisk or a hand mixer on low speed, mix until just combined. Do not overmix.
  • Bloom the Cocoa: Carefully and slowly pour the boiling water (or hot coffee) into the batter. Mix on low speed until the batter is smooth and liquid. The batter will be very thin; this is the secret to a moist cake.
  • Bake: Pour the batter evenly between the two prepared cake pans. Bake on the center rack for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
  • Cool: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully run a knife around the edges and invert the cakes onto the wire rack to cool completely before frosting.

Notes

  • Buttermilk Substitute: If you don't have buttermilk, you can make your own. Simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5-10 minutes before using.
  • Coffee for Flavor: Using hot coffee instead of boiling water will not make the cake taste like coffee. It will deepen and enhance the chocolate flavor, making it richer.
  • Don't Overmix: The number one rule for a tender cake is to mix the batter only until the ingredients are combined. Overmixing develops gluten and can lead to a tough, dry cake.
  • Storage: Store the cake in an airtight container at room temperature for up to 4 days.