One-Bowl Chocolate Cake
Total TimePrep: 15 min. Bake: 35 min. + cooling
- 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.
Nutrition Facts1 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.
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Feb 10, 2019
This cake is so easy and sooooo moist. We over it!!!
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!
Mar 31, 2018
Delicious and easy to make. Very moist. A definite make again
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
Dec 17, 2017
Will make this cake today. However, I do not use canola oil. Can I use vegetable oil instead?
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)
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
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.
Aug 14, 2017
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 with milk 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!
Aug 14, 2017
This recipe was in a church cookbook of my grandmas. I've made it for years & my family loves it. Easy as can be & quick to boot. I am glad Coleen shared this because I think it should be in every homemaker's recipe box. Also, I always have every ingredient in the house (no special trips). This recipe is a GEM.