My One-Bowl Chocolate Cake Never Fails

When I have the choice, I’ll always turn to chocolate cake. I love a fluffy, tender cake crumb with notes of chocolate in every bite. Plus, chocolate cake pairs so well with a variety of frostings, whether you want double-chocolate, some contrasting vanilla, or a rich treat slathered with peanut butter frosting.

Some chocolate cake recipes start with creaming butter and sugar, while others include melted chocolate. But the option I turn to the most utilizes one big mixing bowl and very few steps. Even better? There’s no stand mixer required for this easy, never-fail recipe.

This chocolate cake is the same recipe I used on a daily basis when I opened a bakery at age 22. I used it as the base for every chocolate cake dessert I made, from prepping cupcakes for my display to filling custom cake orders. I still turn to it as my favorite go-to today when I need a cake fix at home or am baking a cake to celebrate a friend or family member. 

Why Add Hot Water to Chocolate Cake?

One of the secret ingredients for never-fail chocolate cake is hot water. It may seem simple, but it’s key for adding moisture and thinning out the batter just the right amount. You can choose to use hot water or swap it out for hot brewed coffee. Brewed coffee will provide the additional moisture, while also enhancing the chocolate flavor in the cake. 

The Best Frostings for Never-Fail Chocolate Cake 

While this chocolate cake can be eaten frosting-free, it’s that much better with a topping. You’ll need about 2 cups of frosting to cover just the top of the cake. However, you can certainly lift it out of the pan and frost the sides as well, with a total of three cups of frosting.

I love the classic pairing of chocolate cake with creamy chocolate frosting, but I have plenty of other favorite combinations, too. Try this cake topped with cream cheese frosting, coconut frosting, or lighten things up with homemade whipped cream frosting. Or, top it with vanilla frosting and drizzle the top with salted caramel sauce. 

Make a Round Cake or Cupcakes 

While I love a simple 9×13 sheet cake, this recipe can be used for any cake shape. Divide the batter into two 8-inch round cake pans and bake for about 30 minutes, or split the batter up to make 24 cupcakes, baking them for about 20 minutes.