Easy Moist Chocolate Cake Recipe (One Bowl, No Mixer)

A Perfect Chocolate Cake Is Easier Than You Think

There’s something timeless about a rich, moist chocolate cake. It’s the kind of dessert that feels like a celebration, even on an ordinary day. But you don’t need a stand mixer, specialty ingredients, or hours in the kitchen to make it happen.

This recipe proves that from-scratch baking can be just as simple as a box mix, and so much more satisfying. It’s a true one-bowl wonder: no creaming, no fancy tools, and cleanup takes minutes. The result? A deeply chocolatey, incredibly moist cake with a tender crumb and a smooth ganache topping.

Whether you’re baking with kids, short on time, or just craving a slice of something homemade, this cake delivers. You likely have everything you need in your pantry already.

If you’re on a mission to master more than just chocolate, be sure to check out our Ultimate Easy Cake Recipe Hub. It’s packed with simple, reliable cakes for every craving, all designed to be beginner-friendly, mess-free, and full of flavor.

What Makes This Recipe Foolproof and Delicious?

This cake wasn’t just designed to be easy, it was built to succeed. Every element has been tested and simplified so you can bake with confidence, even if it’s your first time making a cake from scratch.

Unbelievably Moist Crumb

Forget dry chocolate cake. This recipe uses a combination of oil, buttermilk, and hot liquid to lock in moisture and create a soft, tender texture that stays fresh for days.

Intense Chocolate Flavor

By blooming the cocoa powder in hot water or coffee, the chocolate flavor deepens and intensifies. It’s a simple trick with powerful results.

One-Bowl Simplicity

All you need is a bowl, a whisk, and a few minutes. There’s no creaming, no folding, and no mess. It’s fast, forgiving, and perfect for busy days or beginner bakers.

Basic Pantry Ingredients

No need to hunt down rare ingredients. This cake relies on kitchen staples you likely already have on hand, flour, cocoa powder, sugar, eggs, and oil.

The 3 Secrets to the Moistest Cake

Baking a chocolate cake that’s soft and moist — not dense, dry, or crumbly — comes down to three key choices. These aren’t fancy techniques or hard-to-find ingredients. Just smart swaps that make a noticeable difference in every bite.

Secret #1: Use Oil, Not Butter

Oil is 100% fat, while butter contains both fat and water. That difference matters. Oil stays liquid at room temperature, which means your cake stays soft and tender long after it cools. It also blends easily with other ingredients, making the batter more consistent.

Secret #2: Add Hot Coffee or Water

Adding boiling liquid to your cocoa powder “blooms” it — a process that brings out deeper flavor and aroma. The heat also helps dissolve the sugar and activates the leavening agents, giving your cake better lift and a smoother crumb. If you don’t want the coffee flavor, don’t worry — it simply enhances the chocolate and isn’t noticeable on its own.

Secret #3: Buttermilk (or a Quick Substitute)

Buttermilk is slightly acidic, which softens the gluten in flour and leads to a finer, more tender texture. Don’t have it? Just mix ½ cup of milk with ½ tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and you’re good to go.

Chocolate Cake Ingredients

Here’s everything you need to make this cake from scratch. No specialty ingredients — just pantry basics measured for precision and perfect results.

For the Cake:

• 1 cup (130g) all-purpose flour – spooned and leveled
• ¾ cup (165g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg – room temperature, if possible
• ⅓ cup (65g) vegetable oil – any neutral oil works
• ½ cup (120g) buttermilk – or ½ cup milk + ½ tablespoon vinegar, mixed and rested 5 minutes
• 1 teaspoon instant coffee – optional, but enhances the chocolate
• ¼ cup (60g) boiling water – activates the cocoa and dissolves sugar
• ¼ cup (25g) unsweetened cocoa powder – preferably Dutch-processed, sifted

For the Ganache:

• ¼ cup (60g) heavy cream
• 75g chocolate – chopped; milk chocolate recommended for a softer finish, but dark works too

Simple Equipment You’ll Need

You don’t need anything fancy, just the basics:

• 9-inch round cake pan
• Parchment paper (for easy removal)
• Large mixing bowl
• Whisk and spatula
• Small heatproof bowl (for blooming the cocoa)

Step-by-Step Instructions

For the Cake:

1. Preheat and Prepare
   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, then line the bottom with parchment paper to prevent sticking.
2. Make Buttermilk (If Needed)
   If you’re using the homemade buttermilk substitute, mix ½ cup milk with ½ tablespoon vinegar or lemon juice in a small bowl. Stir and let it sit for 5 minutes.
3. Mix the Dry Ingredients
   In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Sifting helps create a smoother batter and prevents clumps.
4. Add the Wet Ingredients
   Crack in the egg, pour in the vegetable oil, and add the buttermilk. Whisk gently until everything is just combined — don’t overmix.
5. Bloom the Cocoa Powder
   In a separate small bowl, combine the boiling water with the cocoa powder and instant coffee. Whisk until smooth and shiny. This step intensifies the chocolate flavor and helps create a more even texture.
6. Combine and Finish the Batter
   Pour the cocoa mixture into the main batter. Gently stir until fully incorporated and the batter is smooth. It will be quite thin — that’s normal.
7. Bake
   Pour the batter into your prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool
   Let the cake cool in the pan for 10 minutes, then run a knife around the edges and turn it out onto a wire rack to cool completely.

For the Ganache:

1. Heat the Cream
   Warm the cream in a small saucepan over medium heat until it begins to steam — don’t let it boil.
2. Pour Over Chocolate
   Place the chopped chocolate in a heatproof bowl. Pour the hot cream over it. Let it sit, undisturbed, for 5 minutes so the chocolate melts.
3. Stir Until Smooth
   Using a spatula, gently stir the mixture until smooth and glossy. It may look separated at first — keep stirring and it will come together.
4. Let It Thicken Slightly
   Allow the ganache to cool for about 5 more minutes so it firms up slightly before spreading.
5. Frost the Cake
   Pour or spread the ganache over your cooled cake. Use a spatula to smooth it across the top and let it drip slightly down the sides for a simple finish.

Simple Steps for Little Bakers

This chocolate cake is one of the best beginner-friendly recipes to bake with kids. It’s forgiving, fast, and doesn’t require a mixer or complicated techniques. Even better? There’s chocolate involved.

Here are some safe and fun ways to involve little hands:

• Measuring the Dry Ingredients
  Kids love scooping and pouring. Let them measure the flour, sugar, and cocoa powder — it’s a great way to practice numbers and coordination.
• Whisking the Batter
  Once the wet ingredients go in, hand over the whisk. The mixing stage is gentle and doesn’t require precision, making it perfect for young bakers.
• Lining the Pan
  Give them a piece of parchment paper and show them how to trace and cut it to fit the pan. It feels like a craft project — and they get to help with prep.
• Pouring the Ganache
  Once the ganache has cooled slightly, let kids drizzle or spread it over the cake. It doesn’t have to be perfect. In fact, the drips make it look even better.

This recipe turns baking into a shared moment — and the reward is a homemade dessert everyone’s proud of.

Choose Your Favorite Frosting

This cake pairs beautifully with a variety of toppings, but here are two standout options — one light and fluffy, one rich and glossy. Both are easy to make and elevate the final result.

Option 1: Classic Chocolate Buttercream (Fluffy & Sweet)

This buttercream is soft, pipeable, and loaded with chocolate flavor. The key is to whip the butter long enough to make it light and airy before adding the sugar and cocoa.

Ingredients:

• 200g (¾ cup) unsalted butter, softened
• 2½ cups powdered sugar, sifted
• ½ cup unsweetened cocoa powder, sifted (Dutch-process preferred)
• ¼ cup milk – any kind
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Place softened butter in a large mixing bowl or the bowl of a stand mixer.
2. Beat on high for about 3 minutes, until pale and creamy.
3. Add half the sifted sugar and cocoa. Start mixing on low, then beat on high for another 2–3 minutes.
4. Add the rest of the sugar and cocoa and repeat, mixing until smooth.
5. Pour in the milk and vanilla (if using), then beat for another minute until fluffy and spreadable.
6. Use immediately to frost the cooled cake.

Tip: For a tall, two-layer cake, increase all ingredients by 50%.

Option 2: Rich Chocolate Ganache (Smooth & Simple)

This two-ingredient ganache is velvety and indulgent. Use it warm for a shiny glaze or let it cool to a spreadable consistency.

Ingredients:

• 75g chocolate, finely chopped (milk or dark)
• ¼ cup (60g) heavy cream

Instructions:

1. Heat the cream in a saucepan or microwave just until it starts to steam — don’t let it boil.
2. Place chopped chocolate in a heatproof bowl. Pour the hot cream over it.
3. Let sit for 5 minutes without stirring. This allows the heat to gently melt the chocolate.
4. Stir with a spatula or spoon until smooth and glossy. Keep mixing until fully blended — it may look broken at first but will come together.
5. Let it cool for 5–10 minutes before using. It will thicken as it sits.

Whether you want a light swirl or a rich finish, both of these frostings let the chocolate flavor shine.

How to Adapt This Recipe

This cake is flexible enough to suit what you have on hand — or how you want to serve it. Below are simple swaps and adjustments to make it work for your kitchen, your diet, or your pan collection.

Pan Size Guide (with Bake Times)

Want to switch up the format? Here’s how to adjust:

• Cupcakes: Makes about 10–12 standard cupcakes. Bake at 350°F for 15–18 minutes.
• 9×13 Sheet Cake: Double the recipe. Bake for 30–35 minutes.
• Two 8-Inch Rounds: Multiply the ingredients by 1.5. Bake for 22–26 minutes.

Always check for doneness by inserting a toothpick — it should come out with a few moist crumbs attached.

Ingredient Substitutions

No Buttermilk?
Make a quick version: Combine ½ cup milk with ½ tablespoon vinegar or lemon juice. Stir and let sit for 5 minutes.

No Eggs?
Use one of these for an egg-free version:

• 1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes
• ¼ cup unsweetened applesauce

No Milk?
Use almond milk, soy milk, or oat milk — all work well in both the batter and the ganache.

No Oil?
You can use melted butter or applesauce instead, though the texture will be slightly denser and less moist.

Want Chocolate Chips?
Fold 1 cup of chocolate chips into the batter before baking. Toss them in a little flour first to help keep them from sinking.

Your Questions, Answered

Storing and Freezing Instructions

Whether you’re baking ahead or saving leftovers, this cake stores beautifully — frosted or plain.

At Room Temperature

If your kitchen is cool and the cake isn’t topped with perishable frosting (like cream cheese), you can store it covered on the counter for up to 3 days. Use a cake dome or wrap it loosely in foil or plastic wrap to prevent it from drying out.

In the Refrigerator

For longer storage or if your frosting is perishable, place the cake in an airtight container and refrigerate. It will keep well for up to 5 days. Bring it to room temperature before serving so the crumb stays soft and the ganache (or buttercream) regains its texture.

Freezing

This cake freezes well:

• Unfrosted: Wrap the fully cooled cake tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.
• Frosted: Chill the cake uncovered for 30 minutes to firm up the frosting, then wrap and freeze as above. For best results, use ganache instead of buttercream if you plan to freeze it frosted.

Easy One-Bowl Chocolate Cake Recipe Card

A moist, beginner-friendly chocolate cake made in one bowl, no mixer needed. Rich cocoa flavor, soft crumb, and topped with a smooth ganache.

Easy One-Bowl Chocolate Cake Recipe

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Cooling: 10 minutes

Total Time: 50 minutes

A rich, moist chocolate cake made in one bowl with pantry staples. No mixer needed, perfect for beginners, kids, or anyone craving homemade chocolate cake fast.

Print

Ingredients

For the Cake:

• 1 cup (130g) all-purpose flour
• ¾ cup (165g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• ⅓ cup (65g) vegetable oil
• ½ cup (120g) buttermilk — or ½ cup milk + ½ tbsp vinegar, rested 5 min
• 1 tsp instant coffee (optional)
• ¼ cup (60g) boiling water
• ¼ cup (25g) unsweetened cocoa powder (Dutch-process preferred)

For the Ganache:

• ¼ cup (60g) heavy cream
• 75g chocolate, chopped (milk or dark)

Instructions

<h3>For the Cake:</h3><ol><li>Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.</li><li>If using homemade buttermilk, mix milk and vinegar now and set aside for 5 minutes.</li><li>In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.</li><li>Add egg, oil, and buttermilk. Whisk gently until just combined.</li><li>In a separate bowl, whisk cocoa powder, instant coffee, and boiling water until smooth and shiny.</li><li>Pour the cocoa mixture into the main batter. Stir until fully incorporated.</li><li>Pour into prepared pan and bake for 20–25 minutes, or until a toothpick comes out with moist crumbs.</li><li>Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.</li></ol><h3>For the Ganache:</h3><ol><li>Heat cream until steaming (not boiling).</li><li>Pour over chopped chocolate in a heatproof bowl. Let sit for 5 minutes.</li><li>Stir gently with a spatula until smooth and glossy.</li><li>Let cool slightly, then pour or spread over cooled cake.</li></ol>

Notes

• For extra richness, use Dutch-process cocoa.
• To make cupcakes, bake for 15–18 minutes.
• This cake can be frozen, frosted or unfrosted, for up to 2 months.
• Want buttercream instead? See the full frosting guide in the post.

Nutrition Information:

Yield: 8 Serving Size: 1 Slice
Amount Per Serving: Calories: 305Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 210mgCarbohydrates: 38gFiber: 2gSugar: 22gProtein: 4g

Nutritional values are estimates only and are calculated using an online tool. Actual values may vary based on ingredients used, preparation methods, and serving sizes. For accurate results, consult a registered dietitian or use a trusted nutrition calculator.