One bowl chocolate walnut cake is a dream come true for busy bakers and chocolate lovers alike. This no-fuss dessert combines rich cocoa flavor with the nutty crunch of walnuts, all in a single mixing bowl. Whether you’re a novice in the kitchen or a seasoned home baker, this recipe makes baking simple and satisfying. No need for complicated steps or fancy equipment—just one bowl, a few pantry staples, and 35 minutes in the oven. Perfect for birthdays, gatherings, or a weekend treat, this cake is moist, chocolatey, and irresistibly easy.
Why You’ll Love This One Bowl Chocolate Walnut Cake
This recipe is an absolute favorite because it’s simple yet indulgent. The one-bowl method cuts down on prep and cleanup time, making it ideal for last-minute desserts. Walnuts add a delightful crunch and a dose of healthy fats, while the cocoa delivers a deep, rich flavor that satisfies every chocolate craving. Topped with a creamy buttercream frosting, this cake is both elegant and comforting. It’s a crowd-pleaser that comes together effortlessly, whether you’re baking for a party or just for yourself.
Ingredients
Cake
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons unsweetened cocoa powder
- 1 cup chopped walnuts
- ½ cup vegetable oil
- 2 eggs
- 1 cup milk
Buttercream Frosting
- 3 cups icing sugar
- ¾ cup butter, softened
- 2 tablespoons cocoa powder
- 2 tablespoons milk (more if needed for consistency)
Step-by-Step: How to Make One Bowl Chocolate Walnut Cake
- Preheat & Prep: Set your oven to 350°F (175°C). Grease and line the base of a 9-inch springform cake pan.
- Mix the Batter: In a large mixing bowl, combine all the cake ingredients. Start mixing on low speed until the ingredients are just combined.
- Beat Until Smooth: Switch to high speed and beat for about 1 minute to ensure a smooth and well-mixed batter.
- Bake: Pour the batter into your prepared cake pan and level the top. Bake for 35 minutes or until a toothpick inserted into the center emerges clean.
- Cool: Let the cake cool in the pan for 10 minutes, then remove it and allow it to cool completely on a wire rack.
- Prepare the Frosting: Whip the softened butter until light and creamy. Sift together the icing sugar and cocoa powder, then gradually incorporate them into the butter, beating until the mixture is smooth. Add milk a little at a time until the frosting reaches your desired consistency.
- Frost: Once the cake is completely cool, spread the buttercream frosting evenly over the top.
Helpful Tips
- Ensure all ingredients are at room temperature to achieve a smoother batter and better overall texture.
- Don’t overmix the batter; mix just until the ingredients are combined to avoid a dense cake.
- Chop walnuts evenly for consistent texture in every bite.
- Cool the cake completely before frosting to prevent melting the buttercream.
- Sift your dry frosting ingredients to avoid lumps in the icing.
Substitutions And Variations
- Milk: Use almond, oat, or soy milk for a dairy-free version.
- Eggs: Substitute with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan option.
- Walnuts: Swap with pecans, almonds, or skip nuts for a smoother texture.
- Frosting: Try cream cheese frosting or a simple ganache instead of buttercream.
- Add-ins: Mix in chocolate chips or dried cherries for an extra twist.
Storage Instructions
Keep leftover cake in an airtight container at room temperature for up to three days. For extended freshness, refrigerate for up to five days. To freeze, wrap the unfrosted cake tightly in plastic wrap and foil, then store in the freezer for up to two months. Thaw completely before adding frosting and serving.
Nutritional Information
Per serving:
- Calories: 484 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 29g
- Saturated Fat: 16g
- Cholesterol: 60mg
- Sodium: 313mg
- Potassium: 167mg
- Fiber: 2g
- Sugar: 39g
- Vitamin A: 427 IU
- Vitamin C: 1mg
- Calcium: 129mg
- Iron: 2mg
Serving Suggestions
Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. A drizzle of chocolate sauce or caramel can elevate it to dessert heaven. Pair it with a strong cup of coffee or a glass of cold milk to complement its rich flavor.
Frequently Asked Questions About One Bowl Chocolate Walnut Cake
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Can I use margarine instead of butter in the frosting?
Yes, but the flavor and texture may differ slightly.
What if I don’t have a mixer?
You can mix by hand with a sturdy whisk or spoon; just be sure to mix thoroughly.
Is it okay to use a different size pan?
Yes, but adjust the baking time accordingly. A smaller pan may need more time, while a larger one may need less.
Can I skip the frosting?
Absolutely! This cake is delicious on its own or with a light dusting of powdered sugar.
Conclusion
Thank you for stopping by and baking along with me! I truly hope this one bowl chocolate walnut cake brings as much joy to your kitchen as it does to mine. It’s simple, flavorful, and a perfect reminder that delicious desserts don’t need to be complicated. Whether you’re baking for loved ones or treating yourself, this cake delivers every time. Enjoy every bite, and happy baking! Your presence in this food-loving community means the world to me.
Print
One Bowl Chocolate Walnut Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
One Bowl Chocolate Walnut Cake is the ultimate quick and easy dessert. Moist, rich, and nutty—with a simple buttercream topping.
Ingredients
Cake:
1 ½ cups all-purpose flour
½ cup granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
8 tablespoons unsweetened cocoa powder
1 cup chopped walnuts
½ cup vegetable oil
2 eggs
1 cup milk
Buttercream Frosting:
3 cups icing sugar
¾ cup butter, softened
2 tablespoons cocoa powder
2 tablespoons milk (or more for consistency)
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Grease and line the base of a 9-inch springform cake pan.
- Mix the Batter: In a large mixing bowl, combine all the cake ingredients. Start mixing on low speed until the ingredients are just combined.
- Beat Until Smooth: Switch to high speed and beat for about 1 minute to ensure a smooth and well-mixed batter.
- Bake: Pour the batter into your prepared cake pan and level the top. Bake for 35 minutes or until a toothpick inserted into the center emerges clean.
- Cool: Let the cake cool in the pan for 10 minutes, then remove it and allow it to cool completely on a wire rack.
- Prepare the Frosting: Whip the softened butter until light and creamy. Sift together the icing sugar and cocoa powder, then gradually incorporate them into the butter, beating until the mixture is smooth. Add milk a little at a time until the frosting reaches your desired consistency.
- Frost: Once the cake is completely cool, spread the buttercream frosting evenly over the top.
Notes
Use room temperature ingredients for best results.
Swap walnuts with pecans or skip for a nut-free version.
Store cake in an airtight container for up to 3 days.
Frosting can be made ahead and stored in the fridge for 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 484 kcal
- Sugar: 39g
- Carbohydrates: 55g
- Protein: 6g