Martha Stewart’s One-Bowl Chocolate Cake is the kind of classic dessert every baker needs in their back pocket. Deeply chocolatey, incredibly moist, and surprisingly easy to make, this cake comes together in just one bowl with pantry staples and a foolproof method. Paired with a rich chocolate cream cheese frosting, it’s elegant enough for celebrations but simple enough for a weekend baking project. And yes—it really is as good as it looks.
Why Everyone Will Love This Recipe
This chocolate cake is rich, fluffy, and practically impossible to mess up.
- Made in one bowl for easy cleanup
- Ultra moist texture thanks to buttermilk and oil
- Deep chocolate flavor from Dutch-process cocoa
- Creamy chocolate frosting with crème fraîche
- Perfect for birthdays, holidays, or everyday cravings
It’s the kind of cake people ask you to make again.
What Makes This Chocolate Cake Special?
Unlike dense bakery-style chocolate cakes, Martha Stewart’s version stays incredibly tender and soft. The hot water helps bloom the cocoa powder for a richer chocolate flavor, while buttermilk adds tang and moisture.
The optional frosting takes things even further with cream cheese, bittersweet chocolate, and crème fraîche, creating a silky, slightly tangy finish that balances the sweetness perfectly.
Cooking Tips
- Use room-temperature ingredients for smoother batter.
- Don’t overmix once the wet ingredients are added.
- Use Dutch-process cocoa for deeper flavor and darker color.
- Trim the cake tops for cleaner layers.
- Chill after the crumb coat for a smoother final frosting finish.
Frequently Asked Questions
Why is this called a one-bowl cake?
Because the batter comes together in a single bowl with minimal cleanup.
Can I use natural cocoa powder instead of Dutch-process?
You can, but the flavor and texture may be slightly different.
What does buttermilk do in chocolate cake?
It adds moisture, tenderness, and a slight tang that enhances the chocolate flavor.
Can I make this cake ahead of time?
Yes! The cake layers can be baked a day ahead and wrapped tightly.
Can I use this recipe for cupcakes?
Absolutely. Bake cupcakes at 350°F for about 18–22 minutes.
Is the frosting necessary?
Not at all—the cake is delicious even with a simple dusting of powdered sugar.
How to Store
Store the frosted cake at cool room temperature for several hours. For longer storage, refrigerate the cake covered for up to 3 days. Let sit at room temperature for about 1 hour before serving.
How to Freeze
Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before frosting.
Ingredients
- Softened unsalted butter, for pans
- 1 + 1/2 cups all-purpose flour, plus more for pans
- 1 + 1/2 cups sugar
- 3/4 cup Dutch-process cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 + 1/4 tsp kosher salt
- 2 large eggs, room temperature
- 3/4 cup low-fat buttermilk, room temperature
- 3/4 cup hot water
- 2 tsps vanilla extract
- 6 tbsps vegetable oil
Optional Chocolate Frosting:
- 2 + 1/4 cups confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- Pinch salt
- 6 oz. cream cheese, room temperature
- 1 + 1/2 sticks unsalted butter, softened
- 9 oz. bittersweet chocolate, melted and slightly cooled
- 3/4 cup crème fraîche
How to Make Martha Stewart's One-Bowl Chocolate Cake
- Preheat the oven to 350°F. Butter two 8-inch round cake pans and dust with flour.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Whisk in the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until smooth and combined.
- Divide the batter evenly between the prepared pans.
- Bake for about 30 minutes, or until the tops spring back lightly when touched.
- Let the cakes cool in the pans for 15 minutes, then invert onto a wire rack and cool completely.
- Sift together the confectioners’ sugar, cocoa powder, and salt.
- In a large bowl, beat the cream cheese and butter until smooth. Gradually add the sugar mixture and beat until combined.
- Slowly pour in the melted chocolate, then mix in the crème fraîche until silky.
- Spread about 1 1/2 cups frosting over one cake layer. Top with the second layer.
- Apply a thin crumb coat over the top and sides, then refrigerate for 20 minutes.
- Spread the remaining frosting evenly over the cake and serve.
;Resize,width=767;)
