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Frosting & Fettuccine

Home » Recipe Search » Chocolate Cakes

Jul 12, 2022

The Best Fluffy One Bowl Chocolate Cake

5 from 6 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

This one bowl chocolate cake is super light and fluffy and is topped with a decadent chocolate buttercream. It is my favorite go to chocolate cake because it is just SO easy to make and has a rich chocolate flavor. It’s the best cake for any celebration from birthdays to holidays or any special day.

A one bowl chocolate cake with chocolate buttercream and sprinkles sheet cake on a gray background.

If you are looking for an easy but delicious chocolate cake, look no further! This cake is super easy to make, has a delicate light crumb, and is packed with chocolate flavor. My favorite thing about this cake is that you can make it in one bowl.

All you have to do is combine the dry ingredients, eggs, and then the wet ingredients in one bowl and mix! It seriously could not be easier to make a chocolate cake from scratch.

As a trained pastry chef I like to work smarter not harder so this recipe is also the base recipe for some others on my site like my 6 inch chocolate cake, chocolate filled cupcakes, and small batch chocolate cupcakes.

Top it with a chocolate buttercream that is made with cocoa powder (for more ease) and you have the perfect chocolate cake!

Ingredients you need

Ingredients for one bowl chocolate cake recipe.
  • White Sugar – White sugar helps sweeten the inside of the cake and blends in smoothly with the cake batter. 
  • All Purpose Flour – AP flour makes up the base of the dry ingredients of this cake. 
  • Unsweetened Cocoa Powder – This is what gives the cake a chocolate flavor and deep brown color. 
  • Baking Soda & Baking Powder – The combination of these two ingredients help the cake rise and give it a fluffy texture while it still stays dense. 
  • Kosher Salt – Balances the sweetness in the cake. 
  • Eggs – Eggs help any cake bind together while baking and create the crust on the top and sides. 
  • Vanilla Extract – The perfect flavor extract that pairs well with any baked chocolate cake. 
  • Whole Milk Yogurt – Yogurt is responsible for making the cake moist setting it apart from store bought cakes. 
  • Coffee – Adds a rich decadent flavor that pairs very well with chocolate and gives the cake a little something extra. 
  • Vegetable Oil – This helps make the batter smooth and rich. 

How to make a one bowl chocolate cake

Step 1: Bring all of your baking ingredients to room temperature and preheat the oven to 350° F and spray a 9″ x 13″ rectangular pan or 3, 8″ round cake pans with baking spray. 

Step 2: In the bowl of a hand or stand mixer fitted with the paddle attachment, add the sugar, flour, cocoa powder, baking soda, baking powder, and tsp kosher salt. Mix by hand or on low speed for 15 seconds.

Step 3: In a medium sized bowl combine the eggs, yogurt, vanilla extract, coffee, and vegetable oil. Whisk until combined. 

Step 4: Add the wet ingredients into the dry ingredients and mix by hand or on low- medium speed for 1-2 minutes until fully incorporated. 

Step 5: Pour the batter into the one pan or divide it evenly between the three cake pans and bake.

Step 6: The cake is done when the edges start to pull away from the pan and when a toothpick inserted into the center comes out clean.

Step 7: Top or fill and frost the cake with easy chocolate buttercream frosting.

Dry ingredients in a glass bowl
Mix the dry ingredients.
Wet ingredients in a glass bowl.
Mix the wet ingredients.
Swirls of chocolate buttercream on a one bowl chocolate cake.
Bake and frost the cake.

Why add coffee to chocolate cake?

Coffee deepens the chocolate flavor and will bring out some more of its richness. It’s one of my best kept secrets in a lot of my chocolate recipes.

If you’re not a regular coffee drinker, invest in some good quality instant coffee — you can throw it into any number of chocolate baked goods, so don’t worry about wasting your money on an ingredient you’ll never use again.

To make the coffee use 1-2 tbsp coffee with 1 cup of hot water.

Tips for the Making the cake

  • The best way to measure ingredients is with a kitchen scale. Otherwise you can accidentally add too much flour into the batter changing its consistency. If you don’t have a scale, spoon your dry ingredients into a measuring cup and then level it off with a knife.
  • The cake batter is very liquidy so dont think you messed it up!
  • You can make this in a 9×13″ pan or in 3, 8″ round pans. Make sure to check the different baking times below.
  • You can leave out the coffee and use warm water instead. The warm water helps bloom the chocolate and bring out the flavor.

How to decorate the cake

To decorate, you can frost the cake using an offset spatula and chocolate buttercream frosting, then top it with fun sprinkles.

Storing and freezing

Storing- Store this cake covered at room temperature for up to 5 days. It does not need to be refrigerated.

Freezing– This cake freezes really well! I recommend freezing it before adding the buttercream. Wrap the cake in plastic wrap and place in a freezer safe bag. Freeze for up to 3 months.

The corner piece of a one bowl chocolate cake cut off on a gray background.

Recipe FAQ

Do I have to add in the coffee? No you dont have to add in the coffee. You can add warm water instead in the same amount.

How can I make this cake dairy-free? Use a non dairy yogurt for this recipe.

Can I make this cake into cupcakes? Absolutely! This recipe would make close to 50 cupcakes. Cut it in half to make less.

What other frosting can I try? SO many! Try this coffee buttercream frosting, my ultimate cream cheese frosting, or this strawberry cream cheese frosting.

More Chocolate Cakes

  • Easy and Moist Banana Chocolate Chip Cake
  • Moist and Easy Chocolate Loaf Cake
  • Light and Fluffy Flourless Chocolate Cake
  • Moist Chocolate Bundt Cake

 

A one bowl chocolate cake with chocolate buttercream and sprinkles sheet cake on a gray background.

The Best Fluffy One Bowl Chocolate Cake

This one bowl chocolate cake is super light and fluffy and is topped with a decadent chocolate buttercream. It is my favorite go to chocolate cake because it is just SO easy to make and has a rich chocolate flavor. It's the best cake for any occasion!
5 from 6 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Diet: Kosher
Keyword: chocolate birthday cake, chocolate buttercream, chocolate cake, easy chocolate cake, fluffy chocolate cake, one bowl chocolate cake, the best one bowl chocolate cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12 people
Calories: 552kcal
Author: Sam Adler

Ingredients

For the cake:

  • 3 cups granulated sugar
  • 3 cups all purpose flour
  • 1 ½ cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 ½ teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1 cups whole milk yogurt
  • 1 tablespoon vanilla extract
  • 1 1/2 cup brewed black coffee
  • ½ cup vegetable oil
US Customary - Metric

Instructions

  • Preheat your oven to 350° F and spray a 9x13” or 3- 8” round pans with baking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the 3 cups sugar, 3 cups flour, 1 1/2 cups cocoa powder, 1 tbsp baking soda, 1 tsp baking powder, and 1/2 tsp kosher salt, and mix on low till combined.
  • Add the eggs one at a time, incorporating them into the mix before each addition.
  • Raise the speed up to medium and in a steady stream add in the 1 cup yogurt and 1 tbsp vanilla.
  • Mix until combined. Stop the mixer and scrape down the sides to make sure it is evenly mixed.
  • With the mixer running on medium again, add in the 1 1/2 cup coffee and 1/2 cup oil slowly.
  • Continue mixing until the batter is evenly mixed, it is a runny batter!
  • Pour into the prepared pan and bake for 40-45 mins for the 9x13 or 25-30 minutes for a 8" round. Or bake until the edges of the cake break away from the pan, or a skewer inserted in the middle comes out clean.
  • Cool. Frost with chocolate buttercream frosting

Notes

Top this cake with chocolate buttercream frosting. 
If you want to leave out the coffee substitute water instead.

Nutrition

Nutrition Facts
The Best Fluffy One Bowl Chocolate Cake
Amount Per Serving (1 slice)
Calories 552 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 86mg29%
Sodium 687mg30%
Potassium 399mg11%
Carbohydrates 122g41%
Fiber 7g29%
Sugar 77g86%
Protein 12g24%
Vitamin A 149IU3%
Vitamin C 0.2mg0%
Calcium 123mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Chocolate Cakes, One Bowl Desserts Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Chesley Andeliz says

    May 06, 2019 at 3:40 pm

    Hi Sam! Is this the chocolate buttercream recipe you used to frost the cake in the 10 Ways To Make Your Cakes Look More Professional post.

    Thank you!

    Reply
    • Sam says

      May 09, 2019 at 7:40 am

      Hi Chesley!! Yes it is!!! Thank you so much for asking, I will add that in!

      Reply
      • Cylina says

        May 16, 2019 at 8:53 am

        About how many cupcakes do you think this frosting recipe will top??

        Reply
        • Sam says

          May 16, 2019 at 9:01 am

          Hi Cylina! I think it depends on how you’re doing it, if you are using a piping bag, I would say about 12, but if you are using a knife to spread it on, probably more likely 18!

          Reply
  2. Faith Burlingame says

    November 04, 2019 at 10:55 pm

    Amazing. I made for my stepson’s birthday. He took it back to his dorm with him and everyone loved it. I love how moist it was.

    Reply
    • Sam says

      November 05, 2019 at 9:30 am

      Hi Faith!! I am so happy to hear that, thank you so much for your sweet comment, I’m so happy everyone enjoyed!!

      Reply
  3. Darian says

    July 25, 2020 at 11:23 am

    5 stars
    Made this for my dad’s birthday and added some oreo crumble ontop and it was delicious! Really easy to make which was a bonus.

    Reply
    • Sam says

      July 26, 2020 at 11:54 am

      Hi Darian! Thank you so much for letting me know! I am so happy you enjoyed the cake! Thanks for your review!!!

      Reply
  4. Amy says

    December 30, 2020 at 12:50 pm

    5 stars
    This was so easy and super delicious 😋!!!

    Reply
    • Sam says

      December 31, 2020 at 2:02 pm

      So glad you enjoyed it Amy!!!

      Reply
  5. De says

    January 07, 2021 at 9:26 am

    Thanks for the recipe. Can this be made with decaffeinated coffee?

    Reply
    • Sam says

      January 07, 2021 at 10:52 am

      yes of course 🙂 the flavor wont change much!

      Reply
  6. Dee Cortiglio says

    July 18, 2022 at 1:45 pm

    Sam,
    I’m a bit confused! In the first step of the instructions of the recipe you state that 3 8″ pans can be used. However, in the eighth step you state the baking time for 9″ pan. When I was reading the text you talk about how much to divide up the batter into 2 8″ pans.
    So, how many pans and for what baking time?
    Thanks.
    Dee Cortiglio

    Reply
    • Sam Adler says

      July 18, 2022 at 4:14 pm

      Hi Dee!! Thanks so much for pointing that out! Sometimes I use those pans interchangeably sorry to confuse you! I updated the recipe- you can either use 1 9×13 inch pan, or 3 8″ round pans for this cake. Hope that helps!

      Reply
      • Dee Cortiglio says

        July 18, 2022 at 4:24 pm

        5 stars
        Thank you, Sam for your speedy reply. I really like to do 3-layer cakes so I appreciate you clarifying this for me.
        Dee

        Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

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ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
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4. “Midnight” cookies AKA my chocolate brownie cookies 
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6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
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Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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