This Chocolate Cake Slaps: The One-Bowl, No-Drama Dessert People Will Beg You to Bring

Forget fancy. This chocolate cake hits like a cheat code for happiness—deep cocoa flavor, plush crumb, and frosting so silky it should come with a disclaimer. No mixers?

No problem. No pastry school flex? Even better.

You’ll make this once and suddenly be “that cake person” in your group chat. If you can stir, you can win.

Why This Recipe Works

This cake leans on oil instead of butter, which keeps it moist for days and eliminates the need for creaming. Buttermilk and hot coffee team up to create a tender crumb and amplify chocolate flavor without making it bitter.

The batter is thin on purpose—it bakes into an even, level rise with minimal doming. And that one-bowl method? Fewer dishes, zero excuses.

You get bakery results with weeknight energy.

What You’ll Need (Ingredients)

• All-purpose flour – structure without toughness.
• Granulated sugar – sweetness and moisture retention.
• Unsweetened natural cocoa powder – rich chocolate base; Dutch-process also works with slight tweaks.
• Baking powder – lift and lightness.
• Baking soda – reacts with acid for extra rise and tenderness.
• Kosher salt – balances sweetness; don’t skip.
• Buttermilk – tang + softness; sub with milk + lemon if needed.
• Neutral oil (canola, vegetable, or light olive) – moisture that lasts.
• Large eggs – structure and richness.
• Vanilla extract – rounds out flavor.
• Hot brewed coffee – deepens chocolate; hot water works if you’re caffeine-averse.
• Semisweet chocolate chips or chopped chocolate (for frosting) – glossy, stable ganache-style frosting.
• Heavy cream – for the frosting’s silky texture.
• Unsalted butter – optional for frosting richness and stability.
• Powdered sugar – to sweeten and thicken frosting as needed.
• Flaky sea salt – optional finish that makes people feel fancy.

How to Make It – Instructions

1. Prep your battleground: Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Or use a 9×13 for a sheet cake.
2. Whisk the dry stuff: In a large bowl, whisk 2 cups flour, 1¾ cups sugar, ¾ cup unsweetened cocoa, 1½ tsp baking powder, 1½ tsp baking soda, and 1 tsp kosher salt until no streaks remain.
3. Add the wet crew: Add 1 cup buttermilk, ½ cup neutral oil, 2 large eggs, and 2 tsp vanilla.

   Whisk until smooth and glossy, about 30–45 seconds.

4. Wake up the cocoa: Pour in 1 cup hot coffee (or hot water). Batter will be thin—this is your sign it will be ultra-moist. Stir until evenly combined.
5. Fill and bake: Divide batter between pans.

   Bake 28–32 minutes (rounds) or 30–35 minutes (9×13) until a toothpick comes out with a few moist crumbs.

6. Cool without chaos: Let cakes cool in pans 10 minutes, then turn out onto racks to cool completely. Warm cakes + frosting = sliding layers. Not cute.
7. Make the frosting: Heat 1 cup heavy cream to steaming (not boiling).

   Pour over 8 oz chopped semisweet chocolate and 4 tbsp butter (optional) in a bowl. Let sit 2 minutes, then whisk until glossy. Chill 20–30 minutes, stirring occasionally, until spreadable.

   Add 1–1½ cups powdered sugar if you want it sweeter or thicker.

8. Assemble like a pro: Level cake tops if needed. Spread ⅓ of frosting on the first layer, top with the second, then coat the sides and top. Finish with flaky salt or sprinkles if you’re extra (respect).
9. Set and slice: Let the cake rest 20 minutes so the frosting firms up.

   Slice with a warm knife for clean edges. Serve. Bask in applause.

Preservation Guide

• Room temp: Keep covered at cool room temperature for up to 2 days.

  The oil-based crumb stays moist like it’s paid to.

• Refrigerator: Store covered up to 5 days. Let slices sit 15–20 minutes at room temperature before serving for best texture.
• Freezer: Wrap unfrosted layers tightly in plastic and foil; freeze up to 2 months. Thaw in the fridge overnight, then frost.

  You can also freeze sliced leftovers for portion control (in theory).

• Frosting hold: Ganache stores well in the fridge for 1 week. Soften gently at room temp, then re-whip.

Health Benefits

• Cocoa’s antioxidants: Dark cocoa contains flavonoids that support circulation and may help reduce oxidative stress. No, it’s not a kale salad, but it’s not nothing.
• Mindful satisfaction: A solid, satisfying dessert can curb over-snacking.

  One good slice > random pantry raids, IMO.

• Dairy protein and calcium: Buttermilk and cream add small amounts of protein and minerals. Tiny flexes count.
• Customization: You control sugar level and frosting thickness, making it friendlier to your preferences and goals.

Avoid These Mistakes

• Overmixing the batter: Stir until just smooth. Overmixing develops gluten and turns your cake from plush to rubbery.

  Hard pass.

• Skipping the parchment: Cake stuck in pan = dessert tragedy. Line the bottoms; future you will send thanks.
• Cold ingredients: Room-temperature eggs and buttermilk blend better and rise higher. Cold = sluggish batter.
• Baking too long: Dry chocolate cake is a crime.

  Pull it when a toothpick has a few moist crumbs, not bone-dry.

• Frosting warm cake: The frosting will slide like a landslide. Cool completely before decorating.
• Using old leaveners: Baking powder/soda older than 6 months can tank the rise. Replace and prosper.

Different Ways to Make This

• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.

  Add 2 tbsp extra buttermilk if the batter feels thick.

• Dairy-free: Sub buttermilk with 1 cup almond milk + 1 tbsp lemon juice. Use coconut cream in the frosting and dairy-free chocolate.
• Extra-dark: Swap half the natural cocoa for Dutch-process and reduce baking powder by ¼ tsp. Expect a deeper, smoother chocolate vibe.
• Snack cake: Bake in a 9×13, skip the layers, and finish with a simple pourable ganache.

  Weeknight legend.

• Mocha twist: Add 1 tsp espresso powder to the dry mix and ½ tsp to the frosting. Not subtle—in a good way.
• Raspberry moment: Spread seedless raspberry jam between layers before frosting. Tangy-sweet contrast = chef’s kiss.
• Salted caramel: Drizzle caramel between layers and on top; finish with flaky salt.

  Prepare for dramatic reactions.

FAQ

Can I make this without coffee?

Yes. Use hot water or hot milk. Coffee boosts chocolate flavor but doesn’t make the cake taste like a latte, FYI.

What if I only have Dutch-process cocoa?

Use it.

Reduce baking powder to 1¼ tsp and keep baking soda at 1½ tsp. The cake will be darker and slightly richer.

Can I bake this as cupcakes?

Absolutely. Fill liners two-thirds full and bake at 350°F for 18–22 minutes.

You’ll get roughly 24 cupcakes.

How do I get flat layers?

Level the domes with a serrated knife or bake with cake strips. Also avoid overcrowding the oven; even heat = even rise.

Why is my cake dense?

Usually from expired leaveners, overmixing, or cold wet ingredients. Also, measure flour correctly—spoon and level, don’t shovel.

Can I reduce the sugar?

Yes, by up to ¼ cup without drama.

More than that and the texture can get dry and the crumb less tender.

How do I make the frosting less sweet?

Use more ganache-style frosting and less powdered sugar, or swap some semisweet chocolate for 70% dark. Salt helps balance, too.

Is there a way to make it ahead?

Bake layers a day early, wrap tightly, and store at room temp. Frost the day of serving for best texture and shine.

In Conclusion

This chocolate cake is that rare combo: easy enough for Tuesday, impressive enough for birthdays.

It’s moist, deeply chocolatey, and basically foolproof when you follow the simple cues above. Customize it, stash it, share it—or hoard the last slice. No judgment from me.