Moist One-Bowl Chocolate Cake Recipe for Quick Baking

One Bowl Chocolate Cake is a must-try for every home baker. This cake stays moist while remaining light — never dense like a brownie — and delivers a clear, rich chocolate flavor whether you frost it with vanilla buttercream, chocolate ganache, or a simple glaze. The recipe is impressively quick and easy, and truly only requires one bowl. I usually use my stand mixer, but you can mix by hand; everything combines smoothly and the cake bakes reliably.

A distinctive step in this recipe is adding a cup of boiling water at the end. It might seem odd, but the hot water helps bloom the cocoa and loosen the batter, producing the moist crumb and pronounced chocolate flavor this cake is known for. I heat the water in my electric kettle, but microwaving a heat-safe container works fine too. Handle the boiling water carefully: add it slowly on the mixer’s lowest speed, then increase the speed briefly to incorporate. Avoid splashing.

Expect the batter to be quite thin after the boiling water is added. That thin consistency is intentional and leads to a tender cake, so don’t worry if it looks runny compared to boxed mixes. As long as your pans are well greased and floured, the cake will bake up perfectly. Thin batter is the desired result.

Ingredients

• 2 cups sugar, white

• 1 3/4 cups all-purpose flour

• 1 cup unsweetened cocoa powder

• 1 cup whole milk

• 1 cup boiling water

• 2 eggs

• 1/2 cup vegetable or canola oil

• 2 teaspoons vanilla extract

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

Directions

• Preheat oven to 350° F (175° C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
• In a single bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the milk, eggs, oil, and vanilla, and mix until combined — about 2 minutes on medium speed if using a stand mixer.
• Carefully add the boiling water last, pouring slowly and mixing on low to avoid splashes. The batter will be thin; this is correct. Pour into prepared pan(s).
• Bake at 350° F (175° C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and cool completely before frosting.

Notes

• Replace the boiling water with 1 cup of freshly brewed coffee for a mocha version, or dissolve instant coffee or espresso powder in the hot water before adding.
• The cake will rise during baking, so do not overfill the pan(s).
• For the best texture and flavor, sift the flour and cocoa before measuring.