One Bowl Chocolate Cake (made from scratch!)

One of the easiest and most delicious cakes you will ever make. Our one bowl chocolate cake is so simple you truly will make it all in one bowl!

I love making desserts but, honestly, I hate doing dishes! Is there anyone else that despises dishes too? Well, then this is the chocolate cake for you.

 

Our one bowl chocolate cake is such an easy dessert recipe. It will probably become your favorite cake recipe and you will still get so many compliments on it. Even without all the extra effort. 

Plus, since this is so easy to put together your kids can help too! And they can decorate it making it a fun thing to do to entertain the kids! 

 

Just because cakes are tasty and you can never have enough good recipes you should take a look at our Turtle Texas Sheet Cake recipe, Boston Cream Poke Cake recipe, and this supper tasty Chocolate Caramel Toffee Crunch Cake!

IF YOU ARE WONDERING WHAT YOU WILL NEED FOR THIS EASY HOMEMADE CAKE, TAKE A LOOK BELOW AND YOU WILL SEE!

All the ingredients for one bowl chocolate cake:

  1. All-purpose flour
  2. Sugar
  3. Baking cocoa
  4. Baking soda
  5. Baking powder
  6. Salt
  7. Vegetable oil
  8. Buttermilk
  9. Eggs
  10. Hot water 
  11. Frosting
  12. Sprinkles (if you choose!)

 

Not many people normally have buttermilk on hand, unless you recently used it in another recipe. If that is the case, why not make your own with the milk you already have?! It is so simple and you can use this recipe to find out how to make buttermilk from Tastes Better From Scratch.

 

Try and make your favorite recipes on your own!

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
 

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.


This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

 

THE SHORT LIST OF ITEMS YOU WILL ALSO NEED FOR THIS ONE LAYER CAKE RECIPE:

  • Large mixing bowl
  • Rubber spatula (THESE work great!)
  • Nonstick spray
  • 9×13 baking pan (my favorite pan to use is THIS one)
  • Toothpick 

 

Make your life easier with our easy dinner recipes!

Our latest cookbook – Six Ingredients with Six Sisters’ Stuff –  is all about using a few ingredients to make a delicious dinner! With only 6 ingredients or less per recipe in this cookbook, cooking has never been easier!

 

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

 

Whether you are a cook just starting out or a busy parent looking to save time in the kitchen, this cookbook is for you! It’s full of entrees, side dishes, and desserts. 

 

With our favorite one-pot wings dish or a no-bake peanut butter bar, this cookbook is a fool-proof solution to meal planning. It also features kid-friendly chapters such as “Kid Favorites” and “Kids Can Cook.”

 

We are so excited to share these recipes with you. Order your copy today!

SIX INGREDIENTS with Six Sisters’ Stuff <—– Click here to order!

 

START MAKING YOUR OWN HOMEMADE CHOCOLATE CAKE NOW:

Start by preheating the oven to 350 degrees Fahrenheit. 

Then, in a large mixing bowl, put the all-purpose flour, sugar, baking cocoa, baking soda, baking powder, and salt and mix it all together. 

Next, mix the vegetable oil, buttermilk, and eggs into the dry ingredients. 

 

Once the eggs are fully incorporated, pour the hot water into the ingredients and mix it together well. 

 

NOTE: The batter will seem runnier than most cake batters, but it will work out don’t worry!

 

Now, grease your 9×13 baking pan and pour the chocolate cake batter into the pan. 

Place the pan into the oven and bake it for 33-38 minutes or until you can poke a toothpick in the center and it comes out clean. 

Then once the cake is done, let it cool completely. This will usually take more than an hour. If it is still warm when you put on the frosting, it could melt off or make the frosting texture crystalize. Once it has been cooled and frosted, you can then top it with your favorite sprinkles if you desire! 

You could also do your favorite candy bar or dessert treat crumbled on top. We like Oreos, Reese’s, Snickers, Kit Kats, etc. You know if it has chocolate, it’s going in my mouth!

Now just slice, serve, and enjoy! 

 

CALLING ALL REESE’S LOVERS!

If you haven’t gotten the chance to check out all of our delicious video recipes on our YouTube channel, then you are missing out! We have so many family-friendly recipes on there that you could fill your whole month with great recipes your family will love! Kind of like our delicious Reese’s Peanut Butter Poke Cake! This cake is amazing. It is very moist and full of those wonderful peanut butter and chocolate flavors we all love! 

 

CAN WE TEMPT YOU WITH A FEW MORE AMAZING DESSERT RECIPES?!  

Serves: 15

One Bowl Chocolate Cake (made from scratch!)

10 minPrep Time

33 minCook Time

43 minTotal Time

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Ingredients

  • 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
  • 1 cup vegetable oil
  • 1 cup buttermilk*
  • 2 eggs
  • 1 cup hot water
  • Frosting
  • Sprinkles (completely optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Once the eggs are fully incorporated, pour in the hot water and mix well (your batter will seem runny, but I promise that it will work out!).
  3. Grease a 9x13" baking pan and pour batter into pan. Bake for 33-38 minutes (or until a toothpick inserted into the middle of the cake comes out clean- mine was done at 33 minutes). When the cake is completely cool, top with frosting and decorate with sprinkles (if so desired).

Nutrition

Calories

1053 cal

Fat

5 g

Carbs

206 g

Protein

41 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1766
https://www.sixsistersstuff.com/recipe/one-bowl-chocolate-cake-made-from-scratch/
 

*Don’t have buttermilk? No worries! It’s simple to make your own!

Take one cup of milk and add 1 tablespoon of vinegar to the milk. Stir it up and let it sit for about 5 minutes. Use immediately.

Recipe source: Taste of Home

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If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff

 

Related Recipe: This Cherry Chocolate Chip Cake is so easy to make, and every bite is filled with cherry chocolate goodness. You will love how easy this cake is, to make, but you will love even more, how delicious it is.  Get the recipe HERE!

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88 Responses to “One Bowl Chocolate Cake (made from scratch!)”

  1. Ashlyn
    Just took my first bite, and oh yum! I made it with the frosting recipe as well and it's delicious! Just wondered how you store it? In the fridge or just set out and covered? Thanks for a super delicious, EASY, chocolate cake! I'm pregnant and have been craving this! :)
  2. I have made this cake a bunch of times with that wonderful frosting! It's my new "go-to" cake. I will be making one tonight for my son's birthday party, which is tomorrow night. I love it because it is large enough to serve 10 hunger 13 & 14 year olds!
  3. I made this today and we are very pleased with the taste! The only challenge I had was the middle of my 9x13 cake domed greatly! After 35 minutes, I took my cake tester, poked holes and the middle was still very liquid. I cooked it for about 5 more minutes, poked some more holes in it and cooked it for another 4 minutes. The outside edges are very cooked; middle is sunk in and gooey. Taste is great, looks are well, so-so. :)
  4. I think this cake is delish, moist, and easy to prepare! I baked in (2) 8in round pans for my son's birthday a few days ago. One cake took longer to bake than the other one--about 7 min longer. I made the night before so I just cooled and wrapped them separate and it turned out wonderful when I frosted the next night with that wonderful frosting recipe. I was very worried about that 1-cup of oil but because there is no butter I thought it made sense and I SO trust this blog and recipes you provide. It def worked out and my whole family loved it. I will bake this for two of my kids' birthday parties this weekend. thanks :)
  5. It's 6am Christmas Morning & I just pulled this cake out of the oven! My SIL's birthday is today & I don't like her to feel put aside on Christmas. :) I baked it in a ceramic 9x13 pan & it took almost 45 min until it tested done. I did switch out the oil for unsweetened applesauce. It smells good, lets hope it tastes good too!
  6. I made this cake for my hubby's birthday and paired it with this buttercream frosting recipe I found on Pinterest. The cake was spectacular. Not too sweet and it had a great chocolate flavor and perfect texture. I actually took a chance and used coconut milk with vinegar instead of buttermilk only because I had some leftover in the fridge and wanted to use it up. It turned out great!! Nothing against Mom's chocolate frosting but you should try it with this buttercream frosting it really was a great combo. http://www.my-sweet-mission.com/2014/01/best-buttercream-frosting.html
  7. I have a very similar recipe, that my mom made for us all the time. Ingredients are the same but only 1/2 cup of vegetable oil and she would put 2 tsp of instant coffee in with the hot water. Always a great cake recipe, and it doesn't need icing, just dust it with powered sugar.
  8. Jessica Stemmons
    I made the cake in two round pans. The fell in the middle. I made a different recipe a few weeks ago and it also fell. I've made lots of cakes and these two are my first to fall. Yours and the other had hot water in them don't know if that's why. Also I cooked them both at the same time on the same rake. Please help.
    • Camille
      Hi Jessica! I am so sorry that it fell! I honestly don't know what could have been the cause- the hot water might be an issue? I did find this online about why cakes fall- I hope it helps! http://www.alwaysorderdessert.com/2010/11/kitchen-tip-5-ways-to-keep-your-cakes.html Have a great night! Camille
  9. I made this cake yesterday. I always try recipes if I like the picture I see. In that picture the cake seem moist and soft. And THAT it is. It is just delicious, easy and fast. And the icing the same. Everybody loved it. This cake is just fabulicious. Thank you so much for this recipe. Greetings from Holland.
  10. Robin B.
    My 12 year old just made this cake for us this week. So yummy and easy! It was gone in a few days. We made it in a large lasagna pan and it was perfect, shortened the baking time just a bit. That frosting is so good! And the cake was moist and flavorful.
  11. Hopefully mine works out--I live at high altitude (7,600 feet!!) so I had to make adjustments. I know from experience that your recipes are bomb so when I saw you had a recipe for scratch cake I knew I could count on it, as long as I could get conversions right hahaha!
  12. This recipe is and has been my absolute favorite for over a year now! All our birthdays fall Dec-Feb so I have to find excuses to make it more often :) It is so moist and delicious! I do recommend the Hershey's Special Dark Cocoa though...it takes the richness to a whole new level!
  13. I just wanted to say that I've been making this cake for a couple of years now. It is so simple to make and turns out fabulously moist every single time. I made it today & had it in the oven in under five minutes! I've even made substitutions like using coconut oil & applesauce instead of the cooking oil, reducing the amount of sugar, & also halving the recipe & baking it in an 8x8 pan. Always great. I also adore your mom's chocolate frosting, but have made several different kinds to adorn this cake with great results every time (white chocolate peppermint frosting at Christmas time & peanut butter frosting were two that were exceptionally good). Thank you so much for a recipe that I'll continue to use for many years to come!
    • 1 stick margarine or butter (1/2 cup), softened 2 tablespoons milk 1 teaspoon vanilla 3 tablespoons of cocoa 3 cups of powdered sugar For the frosting: Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of cooled cake.
  14. MEMOIRE
    What a GREAT CAKE. I made it this weekend all the way in Southern Africa Zimbabwe. Wow. I have baked before but this one boosted my confidence. Thank you for the recipe. It is for keeps. I did not ice it though my family started eating before the icing. It's also great without icing.
  15. Dorothy Eppich
    I think I followed the recipe exactly, except that I used two 9" cake pans. The middle on both cakes, did not rise. I did the toothpick test and they were done, but just didn't rise. Any suggestions? I am at 4150 feet altitude. Maybe that made a difference?
    • HI Dorothy. I did a little detective work to try and find answers for you and why your cake may have fallen. I'm so sorry they were cooked through and that the middle sank. That is always so frustrating. Here's a link you can check out. http://www.alwaysorderdessert.com/2010/11/kitchen-tip-5-ways-to-keep-your-cakes.html
    • Hi Kristina, You have totally made our day with your sweet comment! Thanks so much for stopping by our website and letting us know what you think. So glad to hear that you like the cake. And to not have a sink full of dirty dishes is a WIN!! Enjoy your cake and have a great week!
  16. Sherrell
    I’m head Chef at Pi Beta Phi Sorority house and this is the only chocolate cake recipe I use!!! Honestly the best chocolate cake ever!! My Senior girls have asked for the recipe to be put in their cookbook we give them every year for Graduation. I wish the frosting recipe was still linked in the recipe.
    • Hi Sherrell. We are absolutely flattered to hear that this is your go to cake recipe! This is the frosting recipe. Add more powdered sugar or milk to get the right frosting consistency. 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.
  17. We love this cake! It’s our favourite chocolate cake recipe. I’m having a hard time finding an equally delicious vanilla/white cake recipe. I wanted your thoughts if we omit the cocoa would it be white? My daughter wants a vanilla/white cake and I can’t find that is as good as this one. Suggestions? Thanks
    • Hi Angela. We have not made this one bowl chocolate cake as a vanilla cake. You may have to experiment omitting the cocoa. We do have some white cakes from scratch. https://www.sixsistersstuff.com/recipe/basic-white-two-layer-cake-and-white-buttercream-frosting/ https://www.sixsistersstuff.com/recipe/white-texas-sheet-cake-recipe/
    • A chocolate buttercream frosting: frosting: 1/2 cup butter (softened) 2 Tablespoons milk 1 teaspoon vanilla 3-4 Tablespoons of cocoa 3 cups powdered sugar Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread

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