One-Bowl Chocolate Cake

Name: One-Bowl Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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 large eggs, lightly beaten; 1 cup canola oil; 1 cup buttermilk; 1 cup hot water; Frosting of your choice; Colored sprinkles, optional

This cake mixes up quickly and bakes while we enjoy our dinner. My son, David, loves to help decorate it. —Coleen Martin, Brookfield, Wisconsin

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 large eggs, lightly beaten
1 cup canola oil
1 cup buttermilk
1 cup hot water
Frosting of your choice
Colored sprinkles, optional

Directions

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.

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.

Nutrition Facts

1 piece (calculated without frosting and sprinkles): 297 calories, 15g fat (2g saturated fat), 27mg cholesterol, 281mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.

Originally published as One-Bowl Chocolate Cake in Quick Cooking Premiere 1998

Reviews

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Average Rating:

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
shar6024

Mar 15, 2018

Delicious quick to make and do moist. I didn’t have milk for the frosting so I used buttermilk. It turned out really good
marvina

Dec 17, 2017

Will make this cake today. However, I do not use canola oil. Can I use vegetable oil instead?
OhBeeOne

Nov 26, 2017

Yummy and brought back memories! This was the first thing I learned to bake...couldn't read yet so Mom would tell me what to put in. Started making dinner when I was 9. Dad said no daughter of his was growing up not knowing how to cook. (Mom's sister spent the last week before she was married trying to teach her..=D)
sstetzel

Aug 15, 2017

mheaddings you could use two 9" rounds instead of the 9"x13" pan. Be sure to start checking for doneness around the 25 minute mark.Sue StetzelRecipe Support SpecialistTaste of Home Magazine
burkepa

Aug 14, 2017

This was very tasty. I cut all ingredients in half as there are only two of us, and baked in a 9 x 9 inch pan. Made 3/4 of a frosting recipe and that was enough to frost the cake and lick the spoon. Time in the oven was 35 minutes for my small cake. I would take this to a pot luck and I am really pleased the recipe can be cut in half.