One Bowl, One Spoon, One Incredible Chocolate Cake

This One Bowl, One Spoon, One Incredible Chocolate Cake is my go-to dessert when I want something rich, moist, and deeply chocolatey without a kitchen full of dirty dishes. It’s the ultimate fuss-free treat, perfect for those times when I need a quick chocolate fix or want to impress with minimal effort.

Why You’ll Love This Recipe

I love how simple and satisfying this cake is. There’s no mixer, no fancy equipment—just one bowl and a spoon. It’s quick to put together, but the result is a soft, fluffy, and intensely chocolate-flavored cake that tastes like I spent hours baking. Whether I serve it plain, dusted with powdered sugar, or topped with ganache or whipped cream, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking soda

• Salt

• Warm water

• Vegetable oil

• White vinegar

• Vanilla extract

Directions

1. I preheat the oven to 350°F and grease an 8-inch round or square baking pan.

2. In a large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking soda, and salt.

3. I make a well in the center and add the warm water, oil, vinegar, and vanilla extract.

4. Using just a spoon, I stir everything together until the batter is smooth and no dry spots remain.

5. I pour the batter into the prepared pan and smooth out the top.

6. I bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Servings and timing

This recipe yields one 8-inch cake, serving about 8 generous slices. Prep time takes about 10 minutes, and bake time is 30–35 minutes, so I usually have the whole cake ready to enjoy in under an hour.

Variations

Sometimes I add chocolate chips or espresso powder to deepen the flavor. For a twist, I mix in a handful of chopped nuts or swirl in some peanut butter before baking. If I want to make it fancy, I top it with ganache, cream cheese frosting, or a simple dusting of powdered sugar.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days. To keep it extra moist, I wrap it tightly in plastic wrap. For longer storage, I freeze individual slices and just reheat them in the microwave for about 15–20 seconds when I need a sweet treat.

FAQs

Can I use apple cider vinegar instead of white vinegar?

Yes, I use apple cider vinegar interchangeably with white vinegar in this cake. It works just as well and doesn’t change the flavor.

Can I make this cake gluten-free?

Absolutely. I swap the all-purpose flour with a 1:1 gluten-free baking flour and the texture turns out just as tender.

Is this cake vegan?

Yes, as long as I stick with the original ingredient list, it’s naturally vegan—no eggs or dairy required.

Can I double the recipe?

Definitely. I double the ingredients and use a 9×13-inch pan, adjusting the baking time to around 35–40 minutes.

Why does the recipe use vinegar?

The vinegar reacts with the baking soda to help the cake rise. I don’t taste it at all in the final product.

Conclusion

This One Bowl, One Spoon, One Incredible Chocolate Cake is proof that simple baking can be absolutely delicious. With minimal tools and maximum flavor, it’s a dessert I keep coming back to. Whether it’s a last-minute celebration or just a craving for chocolate, this cake always delivers.