One-Bowl Chocolate Cake


A sprinkling of powdered sugar is a quick topping for this simple single layer chocolate cake recipe.

one bowl cake

BHG / Ana Cadena

Prep Time:
20 mins
Cool Time:
1 hr
Bake Time:
30 mins
Total Time:
1 hr 50 mins

This dump cake recipe calls for just a few pantry ingredients like all-purpose flour, sugar, and cocoa powder. Adding oil and milk to the batter ensures this chocolate cake stays moist and delicious. You can have the batter mixed up and in the oven in just 20 minutes—making this cake perfect for last-minute entertaining or whenever you need a chocolate fix.

Mix the dry ingredients together first until well combined and then add the wet ingredients. You can mix this cake by hand but our Test Kitchen recommends using a hand mixer. Once you've added the eggs, beat it for just two more minutes until fully mixed.

Make sure you both grease and flour the pan you're using for this cake recipe to ensure it doesn't stick once baked. This chocolate cake recipe is best served once it's had a chance to cool completely. Feel free to fancy up your one-bowl chocolate cake with your favorite purchased or homemade frosting and serve with a scoop of ice cream. Our testers also loved this cake with a sprinkle of fresh raspberries and whipped cream. You could also serve this cake with a simple chocolate sauce or caramel drizzle.

To store any leftover chocolate cake, wrap it tightly with plastic wrap and store it on the counter for up to four days. If you've frosted the cake or topped it with whipped cream, store it in the fridge for three days up to one week depending on the topping. Ensure the cake is tightly wrapped and placed in an airtight container to keep it from absorbing smells.


  • 1 cup all-purpose flour

  • 1 cup sugar

  • ½ cup unsweetened cocoa powder

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup milk

  • ¼ cup cooking oil

  • 1 teaspoon vanilla

  • 1 egg

  • powdered sugar


Preheat oven to 350°F. Grease and lightly flour a 9x1-1/2-inch round or 8x8x2-inch baking pan and set it aside.

  1. mixing dry ingredients in bowl

    BHG / Ana Cadena

    In a large mixing bowl combine all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Stir gently to combine.

  2. adding oil to dry ingredients

    BHG / Ana Cadena

    Add milk, oil, and vanilla extract to the dry ingredients.

  3. one bowl chocolate cake batter

    BHG / Ana Cadena

    Beat with an electric mixer on low speed until just combined. Beat on medium speed for 2 minutes.

  4. one bowl chocolate cake batter in pan

    BHG / Ana Cadena

    Add the egg and beat for 2 minutes more. Pour the batter into the prepared pan.

  5. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean.

  6. baked one bowl chocolate cake on cooling rack

    BHG / Ana Cadena

    Cool the cake on a wire rack for 10 minutes or until the pan is cool enough to handle. Remove the cake from pan and place on a wire rack. Cool thoroughly on a wire rack.

  7. one bowl chocolate cake

    BHG / Ana Cadena

    To serve the chocolate cake, sprinkle with powdered sugar or your desired topping and transfer to a serving plate. Use a knife to cut wedges from the cooled cake. Makes 8 servings.

Nutrition Facts (per serving)

454 Calories
20g Fat
66g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 454
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 230mg 10%
Total Carbohydrate 66g 24%
Protein 5g
Calcium 101mg 8%
Iron 2.2mg 12%

*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.

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