Best One-Bowl Chocolate Cake
This homemade chocolate cake recipe is almost as easy as using a cake mix, but its taste and texture is so much better! Come on, you know even with a cake mix you have to crack a few eggs and measure out the oil and water.
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher or sea salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
- Preheat oven to 350°F (175°C)*. Grease and lightly flour 2 (9 x 1 1/2-inch) round pans, or a 13x9x2-inch baking pan, or line approximately 30 muffin cups with paper baking cups. Set aside.
- Place all ingredients, except for the 1 cup boiling water, in a large mixing bowl and beat on slow just until ingredients are wet, increase speed to medium-high and beat for 2 minutes. Stir in the 1 cup boiling water, mixing well (batter will be thin). Pour batter into prepared pan(s).
- Bake the 9-inch round cakes for 30 to 35 minutes, or until tested done**.
- Bake a 13x9x2-inch cake for 35 to 40 minutes, or until tested done.
- Bake cupcakes for 22 minutes, or until tested done.
- Cool cake or cupcakes on a wire rack. (Cool the 9-inch cakes on wire racks for 10 to 15 minutes, then remove from pans and cool completely on wire racks.)
- When cake is completely cool, frost as desired. (Cake in photograph is frosted with One-Pan Chocolate Frosting.)
Makes 12 servings of cake or about 30 cupcakes.
*If using a dark baking pan(s) or glass baking dish, reduce oven temperature to 325°F (160°C).
**To Test Cake: A cake (or cupcakes) is done when a wooden pick inserted near center of cake comes out clean, or cake springs back when touched lightly in the center.
Nutritional Information Per Serving (1/12 of recipe): 312.7 calories; 30% calories from fat; 11.2g total fat; 36.9mg cholesterol; 396.9mg sodium; 144.9mg potassium; 51.4g carbohydrates; 2.3g fiber; 34.6g sugar; 49.1g net carbs; 4.7g protein.