- 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 large eggs, lightly beaten
- 1 cup canola oil
- 1 cup buttermilk
- 1 cup hot water
- Frosting of your choice
- Colored sprinkles, optional
- 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.
- 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.
Reviews for One-Bowl Chocolate Cake
"Excellent cake! I made it for my grandson's birthday and everyone Loved it! It must be the buttermilk that makes it so moist!"
"Ana you're better off making the buttermilk substitute by putting a tablespoon of lemon juice or vinegar into a one cup measure and filling the rest of the way with milk.The acid will curdle the milk, mimicking buttermilk."
"I haven't made this yet, that's why I just gave it 3 stars. Will probably give it more after I've tried it. But I wanted to know if I can substitute sour cream for the buttermilk?"
"tdhtran, you should fill cup with milk after putting in 1 TBS. of white vinegar OR 1 TBS of lemon juice stir and let sit a few minutes. I never have buttermilk so this is my "go to""
"teryn69, your direction of making buttermilk is not complete. Putting a TBSP of white vinegar in a cup and fill what to the 1 cup mark ???"
"Such an easy cake to make, and the taste is wonderful! The only ingredient I never have on hand is buttermilk, however that's so easy to make yourself! Put a TBSP of white vinegar, I prefer white wine vinegar, in a cup, and fill to the 1 cup mark, stir and let sit, instant buttermilk! I think the real trick to this cake baking up right, as in not dense, no falling, is your method. The recipe is easy. Simple whisking and stirring, no mixer involved. Also remember in baking to always use room temperature ingredients unless otherwise stated. Oven temps vary, mine usually takes the longest time. This cake only took 35 minutes and it was done, no falling in the center, light and airy, deliciously moist, chocolately cake. No need for frosting. Yum. Thanks Coleen for an excellent recipe! Edited to add I didn't use canola oil. I melted down organic coconut oil...I use coconut oil in most recipes where I can...delicious!"
"Very good and easy, very moist!"