- 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 forOne-Bowl Chocolate Cake
"We loved it! I didn't have buttermilk, sadly, but we added a tablespoon of lemon juice to some coconut milk powder I had, then reconstituted with water. I also don't use canola oil, but had some walnut oil (I was hoping it might infuse some walnut flavor, but I didn't taste any). Beautiful, soft, devil's-food type cake is how I would describe this. We will definitely make it again!"
"looking for the recipe"
"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""