One Bowl Chocolate Walnut Cake is the ultimate quick and easy dessert. Moist, rich, and nutty—with a simple buttercream topping.

Scale

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)

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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.

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.