Recipe Review

Martha Stewart’s One-Bowl Chocolate Cake Is Exactly What Dreams Are Made Of

published Sep 15, 2022
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Chocolate mixture cooling in bowl
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

Given my consistent lament about my limited cooking ability, it may come to a surprise to many that one thing I do enjoy (and actually have some skillset with) is baking. As a self-proclaimed dessert connoisseur, I’m often inspired by viral videos that I find on social media (like this Matilda Cake) that focus on easy-to-follow dessert recipes. And it’s for this very reason that I’m a big fan of Martha Stewart’s latest recipe for a decadent one-bowl chocolate cake.

Making this cake is simple. Before we begin the cake making process though, you want to preheat your oven to 350°F. As the oven warms, take two cake pans, butter them and add a light layer of flour. Be sure to dust off any excess flour before moving on.

Next, combine the cocoa, baking soda, and more flour in a large bowl. Mix the combination before slowly whisking in the buttermilk, water, vanilla, oil, and remainder of the flour to finish creating your cake batter.

After evenly distributing cake batter between the two pans, place both in the oven for 30 minutes. As a tip, you’ll know that the cake is done baking if you press lightly on it and the the top bounces back.

When it’s done, allow the cakes to cool for 15 minutes on a wire rack. Once cooled enough to touch, turn the cake upside down on said rack, remove the parchment, and flip the cake back over so that the top side is up. Be sure to flip the cake back over because if not, the top could start sticking to the rack and ruin all of your hard work.

Adding frosting (which is my favorite part!) comes next after the cake is fully cooled and while you can make your own chocolate frosting, if you’re looking to cut back on time, take a cup and a half of your favorite chocolate frosting and spread it over top of the first cake layer. Place the second cake on top of the frosted cake and coat the top and sides of the cake using the “crumb coat” technique. Once done, place the cake inside the refrigerator for 20 minutes. And lastly — once the frosting has firmed a bit, remove it from the fridge and evenly spread the remaining frosting on the top and sides of cake to achieve a clean finished look. 

You can get the full recipe for this cake here and for those who are eager for a one-pan chocolate cake recipe, but are vegan, don’t worry — I’ve got you covered! This deliciously vegan chocolate cake will be the only one you’ll want to make from here on out.