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One-Bowl Chocolate Cake Recipe
One-Bowl Chocolate Cake Recipe photo by Taste of Home

One-Bowl Chocolate Cake Recipe

Publisher Photo
This cake mixes up quickly and bakes while we enjoy our dinner. My son, David, loves to help decorate it. —Coleen Martin, Brookfield, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 15 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canola oil
  • 1 cup buttermilk
  • 1 cup hot water
  • Frosting of your choice
  • Colored sprinkles, optional

Nutritional Facts

1 piece (calculated without frosting) equals 297 calories, 15 g fat (2 g saturated fat), 27 mg cholesterol, 281 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first six ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined.
  2. Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles. Yield: 15 servings.
Chocolate Buttercream Frosting: In a large bowl, beat 1/2 cup softened butter until creamy. Beat in 2 cups confectioners' sugar, 1/4 cup baking cocoa, 1-1/2 teaspoons vanilla extract and 3-4 tablespoons 2% milk to achieve desired consistency.
Originally published as One-Bowl Chocolate Cake in Quick Cooking May/June 1998, p9

Nutritional Facts

1 piece (calculated without frosting) equals 297 calories, 15 g fat (2 g saturated fat), 27 mg cholesterol, 281 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for One-Bowl Chocolate Cake

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 21, 2015

"If cake is falling try adding 1/4 cup flour to batter."

MY REVIEW
Reviewed Jan. 21, 2015

"JLBB - Try adding less water, or cooking a bit longer with greaseproof / foil covering the cake so it doesn't burn. Making it in a round tin, means you can cut the middle out ( just go round a small jar / cup ) if it still sinks, and cover it with a runny icing, so that it drips down both sides of the cake. Crumble the middle to go with banana custard, or put a big dollop of cream on top, some strawberries / raspberries and enjoy the ' cooks ' desserts! If you choose the latter option, make sure you enjoy it before anyone gets home!"

MY REVIEW
Reviewed Jan. 20, 2015

"Just made this cake The batter tastes good I think mine will fall too I think the pan is too small even though it is a 9 by 13 Maybe take some batter out and make a few cupcakes"

MY REVIEW
Reviewed Dec. 4, 2014

"It is so good my family love it"

MY REVIEW
Reviewed Sep. 7, 2014

"So easy! And so moist! This will be my "go to" cake from now on. Mine also fell in the middle, but so what? (That part got a little extra frosting)"

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