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, room temperature, 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 6 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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May 11, 2020
I always go to Taste of Home first when searching for a recipe, and this one definitely is Not a disappointment. It is very moist and light. The icing is perfect. I bake a lot for bake sales and this i s a winner.
Mar 25, 2020
I’ve made this twice now and it is delicious and moist and disappears quickly! Very easy recipe as is. I made the accompanying frosting that was with the recipe and it was the perfect amount for the top of the cake. Will definitely make again.
Feb 29, 2020
I just make this today and love how simple it is to make, one bowl, yes! What I don't love is how flat the flavor is, do yourself a favor and add a teaspoon of vanilla and sub out the water with some fresh brewed coffee. I'm sorry I didn't do that, I have made this recipe before and those changes will make you very happy. Unfortunately I forgot about it this time.
Nov 17, 2019
I have this recipe from an old church recipe book from the ladies. You think the water and shortening is too much but it isn't, cake comes out perfect.
Sep 8, 2019
Excellent cake, I also add 1 teaspoon vanilla and instead of just 1 cup hot water, I use either half coffee
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.
Mar 6, 2019
Still making this delicious cake!
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