One-Bowl Chocolate Cake
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, room temperature, lightly beaten
- 1 cup canola oil
- 1 cup buttermilk
- 1 cup hot water
- Frosting of your choice
- Colored sprinkles, optional
Reviews
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
Delicious quick to make and do moist. I didn’t have milk for the frosting so I used buttermilk. It turned out really good
Will make this cake today. However, I do not use canola oil. Can I use vegetable oil instead?
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)
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