The Easiest One Bowl Chocolate Cake You'll Ever Make

We love this fast, easy chocolate cake with or without the frosting. The crème fraîche swirled into the batter contributes a lusciousness to the tender, deeply chocolatey cake, and a subtle tang to the frosting. 

Frequently asked questions

Does the all-in-one cake method work? 

The one-bowl method certainly works in this case, but it can’t necessarily be applied to all cake batters. It works in this recipe because this cake doesn’t rely on creaming for its texture or leavening. It has a relatively high ratio of liquid ingredients to dry ingredients, making for a thin batter that is easily whisked together without overmixing. For thicker cake batters, the dry and wet ingredients are often added alternately in stages (this not only preserves the emulsion of the batter but also more easily incorporates each element). If we tried to use a one bowl-method for those cake batters, it would require too much effort to fully mix the batter, and result in a tough, dense cake. 

How can you tell when the cake is done?

Be careful when checking to see if the cake is done — poking a hole in your cake too early may cause it to deflate. We like to start by tapping the side of the pan. If the batter doesn’t seem soft or jiggly, then gently tap the top of the center. If that also seems nicely set, use a wooden pick or cake tester and make sure it comes out clean.

Notes from the Food & Wine Test Kitchen

Brown sugar likes to clump in general, but we want our dry ingredients to be thoroughly incorporated. We like to break up the sugar clumps by hand and even rub the flour mixture between our hands to incorporate everything and make sure the flour mixture is homogeneous. 

Check your cocoa powder before using it in this recipe; you should not substitute Dutch process cocoa for unsweetened cocoa in this recipe. The former is alkaline while the latter is acidic, and you need the acidity of the cocoa to react with the baking soda in this recipe. This reaction is not just for leavening purposes, it also contributes to this cake’s flavor, color, and texture. 

Make ahead

The cake can definitely be baked a day before serving it. Let it cool, then transfer it to your serving plate. Loosely wrap the cake in plastic wrap and store at room temperature. Keep in mind that a colder cake can be easier to handle and more sturdy. If you made your cake layer and wrapped it in plastic wrap, but have not placed it on a serving plate, pop it into your refrigerator for a bit so it’s easier to handle and less likely to break when moved around. Carefully unwrap it and remove the parchment paper then pop it onto the plate you desire.

Store any leftover cake without whipped cream in an airtight container at room temperature for two to three days, or in the refrigerator for up to four days. Let the refrigerated cake come back to room temperature before serving.