This simple one-bowl chocolate cake is incredibly soft, moist, and rich in chocolate flavor. It’s perfect for quick desserts, celebrations, or whenever you’re craving a homemade sweet treat without extra effort.

Why You’ll Love This Recipe

This cake comes together in minutes using basic pantry ingredients, and you only need one bowl—no mixer required. The hot water creates an ultra-soft texture, giving you a bakery-style cake with minimal cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup hot water

Directions

1. Preheat the oven to 350°F (175°C).
2. Grease an 8–9-inch round cake pan.
3. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add the egg, milk, vegetable oil, and vanilla extract. Whisk until the batter is smooth.
5. Slowly pour in the hot water while mixing. The batter will become thin, which is normal.
6. Pour the batter into the prepared cake pan.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before slicing or adding toppings such as powdered sugar, chocolate sauce, or ganache.

Servings and timing

This recipe makes 8 servings.
Prep time: 10 minutes
Bake time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Add 1 tablespoon brewed coffee to enhance the chocolate flavor.
• Stir in 1/2 cup chocolate chips for extra richness.
• For a deeper flavor, use dark cocoa powder instead of regular cocoa powder.
• Top with homemade ganache made by melting 100 ml cream with 100 g chocolate and pouring over the cooled cake.
• Add a pinch of cinnamon for a subtle warm note.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration extends freshness to 5 days.
To reheat, warm individual slices in the microwave for 10–15 seconds.
The cake can also be frozen (wrapped tightly) for up to 2 months; thaw at room temperature before serving.

FAQs

How do I keep this cake extra moist?

Using hot water in the batter and not overbaking the cake keeps it soft and moist.

Can I use whole wheat flour instead of all-purpose flour?

You can, but the texture will be slightly denser. Use half whole wheat and half all-purpose for best results.

Can I replace the egg?

Yes, use 1/4 cup unsweetened applesauce or yogurt as an egg substitute.

Why is my batter so thin?

A thin batter is expected because of the added hot water, which creates a tender crumb.

Can I make this cake in a square pan?

Yes, a 9×9-inch square pan works well. Baking time may vary slightly.

Can I add frosting instead of ganache?

Absolutely—buttercream, whipped cream, or chocolate frosting all pair well.

What type of cocoa powder is best?

Unsweetened natural cocoa powder is ideal, but you may use Dutch-processed for a deeper flavor.

Can I double the recipe?

Yes, double the ingredients and use a 9×13-inch pan. Baking time will be slightly longer.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.

Can I make cupcakes with this batter?

Yes, bake at the same temperature for 18–20 minutes.

Conclusion

This one-bowl chocolate cake is easy, quick, and wonderfully moist, making it a perfect go-to recipe for any occasion. With simple ingredients and a reliable method, it delivers rich chocolate flavor every time. Enjoy it plain or dressed up with your favorite toppings.

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