If you want a chocolate cake that comes together fast, this is the one I always turn to. Everything goes into a single bowl, so there is very little cleanup afterward.
This cake is completely eggless, which is great for anyone who avoids eggs or simply ran out of them. You will not miss them at all here.
The texture is soft and moist, and the flavor is rich and chocolatey. It really does taste like a classic homemade cake.
I top mine with a simple chocolate buttercream that whips up light and creamy. It makes the whole thing feel a little more special.
Whether it is for a birthday or just a regular weekend, this cake never lets me down.
Why You’ll Love It
Deep Chocolate Flavor – Cocoa, vanilla, and optional cold coffee create a rich chocolate taste without becoming overly sweet.
Soft and Moist Crumb – Oil and vinegar help create a tender, moist cake that stays enjoyable for days.
Simple One Bowl Method – Everything for the cake mixes in one bowl, making preparation quick and cleanup refreshingly easy.
Fluffy Chocolate Frosting – The whipped cocoa frosting adds a creamy, airy layer that makes every slice feel special.
Ingredient List
For the Cake
- 3 cups All Purpose Flour
- 2 cups Sugar
- 1/2 cup Cocoa Powder
- 2 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup Vegetable Oil
- 2 tbsp White Vinegar
- 1 tbsp Vanilla Extract
- 2 cups Cold Water
For the Frosting
- 1 cup Unsalted Butter, softened
- 3 cups Powdered Sugar
- 1/2 cup Cocoa Powder
- 1/4 cup Milk
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Directions
Step 1
Preheat your oven to 350°F and grease a 9×13 inch baking pan.
Step 2
In one large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
Step 3
Add the oil, vinegar, vanilla, and cold water to the same bowl. Whisk for about 1 minute until the batter is completely smooth. For a deeper chocolate flavor, swap the water for cold coffee.
Step 4
Pour the batter into the pan and bake for 32-38 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
Step 5
Let the cake cool completely in the pan, about 1 hour.
Step 6
For the frosting, beat the butter for 2 minutes until creamy, then add the powdered sugar, cocoa powder, milk, vanilla, and salt.
Beat on low until combined, then whip on high for 2 minutes until light and fluffy.
Step 7
Spread the frosting over the cooled cake, slice, and serve.
Tips
Measure the Flour Carefully
For the best texture, spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make this cake dense and dry.
Measure the cocoa powder the same way, then sift it if it has any lumps. This helps the cocoa blend evenly into the batter.
Mix the Dry Ingredients Well
Whisk the flour, sugar, cocoa powder, baking soda, and salt for at least 30 seconds before adding the liquids. This spreads the baking soda and salt evenly throughout the cake.
Unevenly mixed baking soda can leave bitter-tasting spots or cause parts of the cake to rise differently.
Add the Vinegar Last
Have the greased pan ready before you add the water, oil, vinegar, and vanilla. The vinegar starts reacting with the baking soda as soon as the liquid ingredients are mixed in.
Whisk only until the batter is smooth and no dry spots remain, then pour it into the pan and place it in the oven right away. Cold coffee can replace the cold water for a stronger chocolate flavor.
Try These Next
- Eggless Double Chocolate Muffins
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Red Velvet Layer Cake
- Eggless Vanilla Birthday Cake
Questions You Might Have
Can I use coffee instead of water?
Yes, use the same amount of cold coffee in place of the cold water. It makes the chocolate flavor taste richer without making the cake taste like coffee.
Choose plain brewed coffee that has cooled fully. Avoid sweetened coffee drinks, since they can make the cake sweeter than planned.
Eggless One Bowl Chocolate Cake
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13 inch baking pan.
- In one large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- Add the oil, vinegar, vanilla, and cold water to the same bowl. Whisk for about 1 minute until the batter is completely smooth. For a deeper chocolate flavor, swap the water for cold coffee.
- Pour the batter into the pan and bake for 32-38 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the cake cool completely in the pan, about 1 hour.
- For the frosting, beat the butter for 2 minutes until creamy, then add the powdered sugar, cocoa powder, milk, vanilla, and salt. Beat on low until combined, then whip on high for 2 minutes until light and fluffy.
- Spread the frosting over the cooled cake, slice, and serve.