one-bowl-chocolate-cake
- 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
How to Make It
- Preheat oven to 350°. Grease a 13×9-in. baking pan, or spray with cooking oil. 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.
- 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 (I used heavy cream) to achieve desired consistency.
- *Veronica’s notes: I sifted my dry ingredients since my cocoa powder was really lumpy. If you find yourself in the same boat, with big clumps of cocoa powder in the dry ingredients that won’t mix out, I would suggest sifting so you don’t have any clumps.
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