One-Bowl Chocolate Cake

All you need is a bowl, a whisk, and a love for chocolate. (Plus a few baking ingredients, of course.)

By
Sara Bir
Sara Bir
Sara Bir
Sara is a chef, culinary educator, and author of three cookbooks, The Pocket Pawpaw Cookbook, Tasting Ohio and The Fruit Forager's Companion. The latter won a 2019 IACP Cookbook Award.
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Published June 11, 2023
Sara Bir
One-Bowl Double-Layer Chocolate Cake on a Plate

Simply Recipes / Mark Beahm

The cake in the movie Matilda is a giant cake. Huge! You need a lot of people around to eat an entire cake like that. Inspired by the cake in the movie, this cake is just as irresistible but smaller so you can make it fast when you crave a cake and need something special.

It takes about 10 minutes to get the batter together, and you can do it without an eclectic mixer. While the cake bakes, you can make the chocolate buttercream. Or you can just use store-bought frosting. 

One-Bowl Double-Layer Chocolate Cake With a Slice Cut Out

Simply Recipes / Mark Beahm

Make It In One Bowl

The first chocolate cake I made from scratch was from the back of a cocoa powder tin. This recipe is a lot like that one, but it’s even easier, and everyone I share it with loves it. It’s my go-to chocolate cake.

A lot of cake recipes call for softened butter, which you have to beat until it’s creamy. Then you mix the dry ingredients together in another bowl, and then you still have to measure out the liquids.

This cake is not like that. You sift or whisk the dry ingredients together, then just dump in oil and hot coffee (or water) and stir until it’s all mixed. So there’s less to get dirty. 

The Best Cocoa Powder for Chocolate Cake

The best kind of cocoa powder to use in this cake is 100 percent unsweetened cocoa powder, not hot cocoa mix, which has sugar added to it. Any unsweetened cocoa powder will do.

Sometimes cocoa powder can get lumpy as it sits on the shelf. You’ll want to sift it to get the lumps out so you don’t have to overmix your cake batter.

Slice of One-Bowl Double-Layer Chocolate Cake on a Small Plate with a Maraschino Cherry

Simply Recipes / Mark Beahm

No Eggs? No Problem

You might look at this recipe and think, “Where are the eggs?” Well, this cake does not need them. It still bakes up with a tender crumb like the chocolate cakes you dream of. It’s almost like magic.  

Coffee’s in the Cake, but It Doesn’t Taste Like Coffee

Coffee is a secret ingredient in this cake. The finished cake doesn’t taste like coffee, though, so if you don’t like coffee, don’t worry! It just helps the cake taste more chocolate-y.

If you don’t have hot coffee around, you can use instant coffee mixed with water. Or you can just use plain hot water. 

Make One or Two Layers

Layer cakes feel more special, for some reason. I bake this cake in two small 6-inch round pans so that I can layer it. If you don’t have 6-inch pans, you can use an 8-inch round pan for a single layer. Or double the recipe to make two 8-inch layers.

One-Bowl Double-Layer Chocolate Cake on a Plate

Simply Recipes / Mark Beahm

One-Bowl Chocolate Cake

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 servings
Yield 2 (6-inch) round layers, 1 (8-inch) round layer, or 12 cupcakes

This is adapted from our Super Easy Chocolate Cupcakes recipe.

Ingredients

For the cake:

  • 1 1/2 cups (188g) all-purpose flour, plus more for flouring the pans

  • 1/4 cup (23g) unsweetened cocoa powder, sifted if lumpy

  • 1 cup (200g) sugar

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup brewed coffee (or 1 cup hot tap water mixed with 1 1/2 teaspoons instant coffee granules or espresso powder, or 1 cup plain hot tap water)

  • 1/4 cup plus 2 tablespoons neutral oil or mild olive oil

  • 1 tablespoon vinegar (any kind will do)

  • 2 teaspoons vanilla extract

To frost and decorate:

Method

Bake the cake
  1. Preheat the oven to 350°F: 

    Position the rack in the center. 

    Grease two 6-inch round cake pans with cooking spray, dust with flour, and tap out the excess. 

    Line the bottoms with parchment paper or rounds of wax paper.

    Two Circular Baking Pans Lined with Parchment Paper for One-Bowl Double-Layer Chocolate Cake Recipe

    Simply Recipes / Mark Beahm
  2. Whisk the dry ingredients:

    In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until the cocoa powder is well distributed and the mixture is an even light brown color.

    Dry Ingredients Whisked Together in a Bowl for One-Bowl Double-Layer Chocolate Cake Recipe

    Simply Recipes / Mark Beahm
  3. Add the wet ingredients to the dry:

    Add the hot coffee or water, oil, vinegar, and vanilla to the bowl, and whisk together gently until no lumps remain. You may see some bubbles in the bowl that look like lumps, but they are the baking soda reacting with the hot liquid to create carbon dioxide. The batter will seem a bit thin. Do not overbeat.

    Brewed Coffee Poured into Bowl of Dry Ingredient, and Next to It, Small Bowls and Pyrex Measuring Cups With the Rest of the Wet Ingredients for One-Bowl Chocolate Cake Recipe

    Simply Recipes / Mark Beahm
    Bowl of Wet and Dry Ingredients (Not Whisked Together) for Double-Layer Chocolate Cake Recipe

    Simply Recipes / Mark Beahm
    One-Bowl Double-Layer Chocolate Cake Batter Whisked Together

    Simply Recipes / Mark Beahm
  4. Add to the pans and bake:

    Divide the batter between the prepared pans. Bake on the middle rack until a toothpick inserted in the center of a cake comes out clean and the cakes spring back lightly when pressed gently in the middle with your fingertip.

    For two 6-inch round pans, this will take about 30 minutes; for cupcakes, 20 minutes.

  5. Cool slightly, the remove from the pans:

    Remove the pans from the oven and let them sit on a rack for 5 minutes to cool. Then gently run a knife along the sides and turn the cakes from the pans onto the rack. Peel off the waxed paper or parchment, and cool completely. 

    Tip

    The cakes can be baked up to 2 days ahead, wrapped well in plastic wrap, and kept at room temperature.

    Two Circular Baking Pans With Baked Cake Cooling on a Wire Rack for One Bowl Chocolate Cake Recipe

    Simply Recipes / Mark Beahm
    Chocolate Cake Layers Resting on Cooling Rack (Without the Baking Pans) for One Bowl Double-Layer Chocolate Cake Recipe

    Simply Recipes / Mark Beahm
Frost the cake
  1. Make the frosting:

    As the cakes cool, make the Chocolate Buttercream Frosting.

    Tip

    If using another frosting, you’ll need 2 cups to frost two (6-inch) round layers.

    Bowl of Easy Chocolate Buttercream Frosting for One-Bowl Double-Layer Chocolate Cake Recipe

    Simply Recipes / Mark Beahm
  2. Prep the plate: 

    On the plate or platter you’ll be serving the cake on, lay 4 strips of parchment or waxed paper down to create a square that’s about the size of the cake. These will help keep buttercream off the plate when you serve it. Lay a cake layer in the center, flat side down.

    Four Strips of Parchment Paper on a Plate (Crisscrossed) for Chocolate Cake Recipe

    Simply Recipes / Mark Beahm
    One Layer of Cake Placed on Parchment Paper for One-Bowl Double-Layer Chocolate Cake Recipe

    Simply Recipes / Mark Beahm
  3. Fill the center:

    With an offset metal spatula or a butter knife, spread a blob of frosting (about 1/2 cup or a quarter of the frosting) across the cake layer and all the way to the edges. Don’t worry if it’s messy.

  4. Top with the second layer:

    Lay the second cake over the frosting so it’s flat side down.

    Put another 1/2 cup of frosting in the center and spread it out to the edges of the top using the metal spatula. Just worry about getting it spread out—you’ll make it pretty later.

    Layers of One-Bowl Double-Layer Chocolate Cake on the Parchment Covered Plate With Icing Between the Layers and on the Top Layer

    Simply Recipes / Mark Beahm
  5. Frost the sides:

    Gather blobs of frosting on the spatula and smear on the sides until they are all coated. Then go back and smooth them out with the spatula.

    Offset Spatula used to Spread Chocolate Frosting Along the Sides of the Double-Layer Chocolate Cake on the Parchment Lined Plate

    Simply Recipes / Mark Beahm
    Sides of One-Bowl Double-Layer Chocolate Cake Covered in Frosting

    Simply Recipes / Mark Beahm
  6. Smooth the top:

    Now you can go back and smooth the top so it’s pretty. Keep some ridges to make attractive swirls.

    Gently pull the strips of paper out from under the frosted cake. 

    Aerial View of One-Bowl Double-Layer Chocolate Cake on a Parchment Lined Plate With the Icing Smoothened

    Simply Recipes / Mark Beahm
    Top of One-Bowl Double-Layer Chocolate Cake Decorated With a Large Swirl and Parchment Paper Removed from Plate

    Simply Recipes / Mark Beahm
  7. Add the cherries, if using:

    If you want to make your cake look like the Matilda cake, pat 8 maraschino cherries dry with paper towels and keep the stems on. 

    Arrange on the bottom of the cake, gently pressing the stems into the sides so they stay in place.

    One-Bowl Double-Layer Chocolate Cake Garnished with Maraschino Cherries on a Plate

    Simply Recipes / Mark Beahm
  8. Serve: 

    Slice and share. Keep the frosted cake at cool room temperature for up to 1 day before serving. If it’s hot, refrigerate the cake. It’s best enjoyed within 2 days.

    Did you love the recipe? Leave us stars below!

    Slice of One-Bowl Double-Layer Chocolate Cake on a Small Plate with a Maraschino Cherry

    Simply Recipes / Mark Beahm
Nutrition Facts (per serving)
300 Calories
11g Fat
46g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 300
% Daily Value*
Total Fat 11g 15%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 205mg 9%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 4%
Total Sugars 26g
Protein 3g
Vitamin C 0mg 0%
Calcium 5mg 0%
Iron 2mg 12%
Potassium 42mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.