Go Back
slice of one bowl chocolate cake with chocolate buttercream

One Bowl Chocolate Cake

The only chocolate cake recipe you will ever need- moist and tender with rich chocolate flavor. Its so easy to make and only requires one bowl!
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Servings 12 servings


  • 6", 8" or 9" Round Cake Pans
  • Parchment Paper Rounds
  • Spatula
  • Whisk
  • Medium Mixing Bowl


Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder *For best results- use quality cocoa powder
  • 1/4 cup black cocoa powder *Not required. Can sub for a total of 3/4 cup of unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate milk or whole milk room temperature
  • 1/2 cup neutral oil vegetable, canola, grapeseed
  • 2 eggs room temperature
  • 1 cup strong freshly brewed coffee

Chocolate Buttercream

  • 2 cups unsalted butter room temperature
  • 5-7 cups confectioners sugar sifted
  • 1/4-1/2 cup heavy cream or milk
  • 1/4 cup melted chocolate chips (2-4oz) bittersweet or semisweet chocolate chips


Chocolate Cake

  • Preheat oven to 350 ° degrees F. Prepare 3 6" pans or 2 8", or 2 9" pans. Spray cake pans with oil, Add parchment round and spray top with oil, lightly dust with flour.
  • In stand mixer bowl fitted with the whisk or paddle attachment or a large mixing bowl with a handheld mixer- combine the flour, sugar, cocoa powders, baking soda, baking powder, and salt. Whisk to combine for 30 seconds.
  • Add milk, oil, eggs to your dry ingredients and mix on medium speed until just combined. 2-3 minutes. Scrape down the sides of the bowl and carefully add coffee to the cake batter. Beat on medium speed for 1 minute.
  • Batter will be runny. Distribute cake evenly between prepared cake pans.
  • Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Remove from the pan and transfer to cooling rack.

Chocolate Buttercream

  • In a bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed for 5 minutes until light & creamy.
  • While butter is creaming- microwave chocolate in 30 second Increments, stir until fully melted. Allow to cool for 5 minutes.
  • Sift sugar and add 1 cup at a time to the butter and mix until incorporated. Beat on medium for 2-3 minutes, until creamy. Scrape down the sides of the bowl.
  • Add up to 5 cups and taste test for desired sweetness before adding more sugar. Combine the remaining confectioners sugar and heavy cream and mix on low speed for 1 minute, until combined. Add melted chocolate and mix until incorporated.
  • Raise the speed to medium-high and mix for an additional 3 minutes, until the mixture is light and fluffy. The buttercream should be spreadable.


*Buttercream Tips: 
-Buttercream should be spreadable
-Add anywhere from 5-7 cups of confectioners sugar, depending on desired sweetness. 
-If buttercream is too thick, add more heavy cream or chocolate and continue to whip on medium speed. 
-If buttercream is too thin, add more confectioners sugar