Moist & Fudgy Chocolate Cake (One-Bowl)
This easy one-bowl , do-it-all recipe can be used to bake a sheet cake, layer cake, or cupcakes that are perfectly moist and intensely chocolatey.
Servings: 20
Calories: 197kcal
Equipment
- Cake pan (round or rectangular) or cupcake pan
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup cocoa powder (Dutch processed or natural unsweetened)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon fine sea salt
- ¾ cup whole milk
- ½ cup vegetable oil
- ¼ cup full-fat sour cream
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- Chocolate Ganache Buttercream Frosting (or other frosting of your choosing)
Instructions
Make the cake batter.
- Preheat oven to 350º F. Line a 9x13 metal baking pan with parchment paper and set aside. *See recipe note for baking round cake layers or cupcakes.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup cocoa powder, 2 teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon fine sea salt
- To the dry ingredients add milk, oil, sour cream, eggs, and vanilla. Stir until well combined. The batter will be thick, similar to the texture of brownie batter.¾ cup whole milk, ½ cup vegetable oil, ¼ cup full-fat sour cream, 2 large eggs,, 2 teaspoons vanilla extract
- Add hot coffee to the batter, carefully mixing with a whisk until well blended. The batter will now be very thin.1 cup hot coffee
Bake the cake.
- Pour the cake batter into the prepared cake pan.
- Bake the cake for 30-35 minutes, or until the top sprigs back when gently poked and a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Let the cake cool completely before frosting or storing.
Video
Notes
Storage: This cake can be stored in a covered container at room temperature for up to 5 days. If you'll be frosting the cake, be sure to consider how the frosting needs to be stored; you may need to refrigerate the cake once frosted.
Freezing: This cake can be baked ahead of time and frozen. For round or square/rectangular cake, wrap the completely cooled cake in plastic wrap followed by a layer of foil before freezing for up to 3 months. For cupcakes, wrap completely cooled cupcakes with plastic wrap before sealing in a plastic bag or airtight container and freezing. Cupcakes can be wrapped together in groups and do not need to be individually wrapped. Defrost all cake or cupcakes at room temperature before frosting and serving.
Layer Cake: For baking round cake layers, spray two round 9 inch cake pans with cooking spray and line the bottoms with parchment paper. Divide cake batter evenly between cake pans and bake at 350º F for 25 minutes.
Cupcakes: For baking cupcakes, line cupcake pan with paper liners and fill each ⅔ full with batter. Bake at 350º F for 18-20 minutes. The recipe makes 24 cupcakes. Want to bake just 12 cupcakes instead? Grab my one-bowl chocolate cupcakes recipe!
8x8 Pan: To bake the cake in an 8x8 pan, halve the recipe and baked in an 8x8 pan lined with parchment at 350º F for 25 minutes.
Nutrition
Calories: 197kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 253mg | Potassium: 93mg | Fiber: 2g | Sugar: 21g | Vitamin A: 56IU | Vitamin C: 0.03mg | Calcium: 47mg | Iron: 1mg
