One-Bowl Chocolate Cake Recipe
- 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
- 1. 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.
- 2. 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.
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.
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.
Reviews for One-Bowl Chocolate Cake
"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"
"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."
"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!"
"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."
"Can this be made as a layer 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""
"teryn69, your direction of making buttermilk is not complete. Putting a TBSP of white vinegar in a cup and fill what to the 1 cup mark ???"
"Very good and easy, very moist!"
"This was wonderful and so easy to prepare - they all disappeared in one evening"
"This was the worst cake I have ever baked. I followed the recipe exactly. It was very heavy and oily. I let it cool and tried to get a piece out but it just fell apart. I let it sit overnight but it wasn't any better in the morning. I was able to salvage some by making a cake, cherry pie filling, vanilla pudding trifle. I had guests coming and had to think of something."
"easy and really good...will make again!!!!"
"laurabunI couldn't agree more. Wonderful response."
"I have added this cake as a go-to in my recipe files. These are recipes that I can make in an instant, since I always have these ingredients in my kitchen. I don't consider this as a waste of time and no labor is too intensive when you're baking for your family. The ingredients listed are all natural, no preservatives or fillers. And I don't care how cheap a box of prepared cake mix costs, it's all worth it to make something good, and from the heart."
"It's a great choc cake, what I changed was the water to hot coffee, makes the cocoa mix in better"
"Really good and very easy"
"This is a perfect chocolate cake! So simple and easy and comes out perfect every time! I did find the flavor needed kicked up just a bit and always use a rounded 1/2 teaspoon of salt and vanilla. After we had to go gluten and dairy free I also succesfully modified the recipe to meet those needs. Noone can ever tell it's gluten free! Ever!I have also found that this cake does not seem to fall if I only mix it at medium speed JUST until mixed. Like quick breads, mix as little as possible."
"Yummy, quick desert. Reminds me of what my mom made us as kids."
"This looks yummy. I hope the author, Coleen, reads the reviews because I want to say, "Hi." I was David's third grade teacher."
"I made this cake on Sunday and it was a huge hit. Very moist. Will absolutely be making this again (probably a lot!)"
"I love, love this recipe..easy and not a bunch of dirty dishes at the end...The cake is chocolaty and moist. I have made this cake several times. Today, I decided to substitute 1 cup of hot coffee for the 1 cup of water...Amazing Grace!!! My mom just moved to California from Georgia and ate a good portion of the cake...Thank you for such a wonderful old fashion chocolate cake..."
"I loved this recipe... easy to make and tastes awesome :)"
"My cake fell in the middle as well, but we live in Colorado and I did not adjust for altitude, just made as directed. The cake was very chocolate-ly and well received by both adults and kids. I also think I could have made in a larger pan (it rose almost over the edge in the 13 x 9 that I used.) Overall, a keep of a recipe....easy to prepare and better than a boxed mix by far."
"Excellent! This is my go-to chocolate cake. I've made it I half a dozen times, each time with complete success. It's moist and light with a rich chocolate taste, yet it's amazingly simple! (Truth be told, I "make" buttermilk by putting a tablespoon of vinegar in a cup of milk. Also, I seldom have whole milk around, so I use fat-free half-and-half, skim milk, or a combination of the two.)Well, there's the timer! :-)"
"Simple, easy to halve the recipe. Nice and moist."
"This is the best recipe ever and so simple!"
"This is my go to chocolate cake now. I get dirty looks if I even think about using a cake mix. Mine drops a tiny bit in the middle, but nothing major. It just gets a bit more icing. ;) I've done this gluten free as well and it turned out exactly as if I'd used All Purpose Flour. It is always posted on my fridge since I bake it once a month at least. I've passed this recipe on to several people; it is now their go to cake as well."
"My fave cake for 39 years! No matter where I take it, there are never any leftovers!"
"If cake is falling try adding 1/4 cup flour to batter."
"JLBB - Try adding less water, or cooking a bit longer with greaseproof / foil covering the cake so it doesn't burn. Making it in a round tin, means you can cut the middle out ( just go round a small jar / cup ) if it still sinks, and cover it with a runny icing, so that it drips down both sides of the cake. Crumble the middle to go with banana custard, or put a big dollop of cream on top, some strawberries / raspberries and enjoy the ' cooks ' desserts! If you choose the latter option, make sure you enjoy it before anyone gets home!"
"Just made this cake The batter tastes good I think mine will fall too I think the pan is too small even though it is a 9 by 13 Maybe take some batter out and make a few cupcakes"
"It is so good my family love it"
"I have made this cake for years and the flavor can't be beat. But mine ALWAYS fall in the middle. Can anyone help me with that? Thanks!"
"This was really good! I will make this again."
"I made this to serve to my daughter who avoids gluten and white sugar. I used non-gluten flour and coconut sugar. It turned out very nice. I frosted it with TOH Glossy chocolate Frosting recipe , and I used coconut sugar for that also. This cake turned out well with these substitutions. I will make this again."
"Excellent cake! It was the best chocolate cake I've ever made. It was so moist and flavorful. We made it 3 times in one week. My family and our guest loved it! I even substitued applesauce for half the oil with not problem! Best cake ever...it is now our go to chocolate cake. I love that all the ingredients are common and simple! My search for an amazing simple chocolate cake recipe is over! YUMMY!"
"I have made this recipe at least 50 times over the years and it has never failed me. It's great also as cupcakes. Many have asked for the recipe as well. It's a keeper!"
"So easy to make! Moist and delicious."
"I LOVE this cake!! I can't even begin to say how many birthday parties, potlucks, and nighttime snack attacks I've made this for. I've been making it for over 10 years. I've tried lots of others but always come back to this one. Great flavor and very moist. I've substituted other ingredients when I'm out of the called for and it still turns out amazing. Definitely the best!!"
"Very moist, almost a brownie-like texture. I made the mistake of trying to make this into a layer cake, it did not work. Too dense! The only real problem I had was that it wasn't very chocolatey."
"cake was moist and tasted great too; made two times and both times center fell that was the only problem"
"I tried this because of it's simplicity and it came out perfect."
"I have made this recipe over and over and it turns out great every time! This is the cake I always make for birthdays to ice and decorate or I put it in cupcake tins and bake for 18 minutes for awesome chocolate cupcakes. I wouldn't be able to count the number of times I have made this recipe over the past number of years."
"Absolutely delish! Moist and super easy."
"Amazing! So easy and very moist. I will definitely be using this recipe often."