Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 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.
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.
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Average Rating:
davene
May 11, 2020
I always go to Taste of Home first when searching for a recipe, and this one definitely is Not a disappointment. It is very moist and light. The icing is perfect. I bake a lot for bake sales and this i s a winner.
meerb98
Mar 25, 2020
I’ve made this twice now and it is delicious and moist and disappears quickly! Very easy recipe as is. I made the accompanying frosting that was with the recipe and it was the perfect amount for the top of the cake. Will definitely make again.
Kate1718
Feb 29, 2020
I just make this today and love how simple it is to make, one bowl, yes! What I don't love is how flat the flavor is, do yourself a favor and add a teaspoon of vanilla and sub out the water with some fresh brewed coffee. I'm sorry I didn't do that, I have made this recipe before and those changes will make you very happy. Unfortunately I forgot about it this time.
Gloria
Nov 17, 2019
I have this recipe from an old church recipe book from the ladies. You think the water and shortening is too much but it isn't, cake comes out perfect.
MrsRR
Sep 8, 2019
Excellent cake, I also add 1 teaspoon vanilla and instead of just 1 cup hot water, I use either half coffee
jeanemed
Apr 4, 2019
I made this for my daughter who likes dark, moist, chocolate cake. She said it was just right.
One change I made was that I added a teaspoon of vanilla. Another thing I did, that I wouldn’t recommend, I made it into a two layer cake. Perhaps because we are at high allude, but it didnt the cake didn’t stand up well as a layer. It was so moist that it wanted to fall apart after it was decorated. Next time I’ll leave it as a 9x13.
teryn69
Mar 6, 2019
Still making this delicious cake!
2124arizona
Feb 10, 2019
This cake is so easy and sooooo moist. We over it!!!
Unity
May 7, 2018
My son has a peanut allergy and I was previously using a "safe" boxed cake for his birthday cakes. I wanted to make him a cake from scratch, but needed it to be nut free and mixer-free. Tall order! This recipe looked simple enough and based on the reviews I decided to try it. It was the best chocolate cake I ever made. Literally perfect: delicious and moist. I doubled the recipe and used coconut oil in place of canola to make a sheet cake with natural-dye icing and a 3 pound white chocolate Millenium Falcon in the middle for my son's 6th birthday Star Wars party. I was asked for the recipe at the party, too. Thank you for my new go-to cake recipe!
LeslieH
Mar 31, 2018
Delicious and easy to make. Very moist. A definite make again
Reviews
I always go to Taste of Home first when searching for a recipe, and this one definitely is Not a disappointment. It is very moist and light. The icing is perfect. I bake a lot for bake sales and this i s a winner.
I’ve made this twice now and it is delicious and moist and disappears quickly! Very easy recipe as is. I made the accompanying frosting that was with the recipe and it was the perfect amount for the top of the cake. Will definitely make again.
I just make this today and love how simple it is to make, one bowl, yes! What I don't love is how flat the flavor is, do yourself a favor and add a teaspoon of vanilla and sub out the water with some fresh brewed coffee. I'm sorry I didn't do that, I have made this recipe before and those changes will make you very happy. Unfortunately I forgot about it this time.
I have this recipe from an old church recipe book from the ladies. You think the water and shortening is too much but it isn't, cake comes out perfect.
Excellent cake, I also add 1 teaspoon vanilla and instead of just 1 cup hot water, I use either half coffee
I made this for my daughter who likes dark, moist, chocolate cake. She said it was just right. One change I made was that I added a teaspoon of vanilla. Another thing I did, that I wouldn’t recommend, I made it into a two layer cake. Perhaps because we are at high allude, but it didnt the cake didn’t stand up well as a layer. It was so moist that it wanted to fall apart after it was decorated. Next time I’ll leave it as a 9x13.
Still making this delicious cake!
This cake is so easy and sooooo moist. We over it!!!
My son has a peanut allergy and I was previously using a "safe" boxed cake for his birthday cakes. I wanted to make him a cake from scratch, but needed it to be nut free and mixer-free. Tall order! This recipe looked simple enough and based on the reviews I decided to try it. It was the best chocolate cake I ever made. Literally perfect: delicious and moist. I doubled the recipe and used coconut oil in place of canola to make a sheet cake with natural-dye icing and a 3 pound white chocolate Millenium Falcon in the middle for my son's 6th birthday Star Wars party. I was asked for the recipe at the party, too. Thank you for my new go-to cake recipe!
Delicious and easy to make. Very moist. A definite make again