One-Bowl Chocolate Cake Recipe

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Want to make a yummy chocolate cake without dirtying every bowl in your kitchen? This one-bowl chocolate cake recipe is perfect for you! You can whip up a moist, delicious cake in just one bowl with basic ingredients you probably already have. It’s so easy, even kids can help make it.

The recipe makes a big 9-inch layer cake that serves 24 people. You’ll only need about 30 minutes to mix it up and 20 minutes to bake. The hardest part is waiting for it to cool before frosting! With rich cocoa flavor and a creamy chocolate frosting, this cake is sure to be a hit at your next party or family gathering.

Exact Ingredients List

You’ll need these items to make your one-bowl chocolate cake:

For the cake:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk or buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the frosting:

• 2/3 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Make sure you have all these ingredients ready before you start baking. It’s always good to double-check!

You’ll also need some tools:

• Two 9-inch round baking pans
• A large mixing bowl
• A whisk or electric mixer
• Measuring cups and spoons
• A cooling rack

With these ingredients and tools, you’re all set to make a yummy chocolate cake!

Instructions

Heat your oven to 350°F. Grease two 9-inch round pans with oil or butter. Dust them lightly with flour.

In a big bowl, mix the dry stuff: sugar, flour, cocoa, baking powder, baking soda, and salt. Sift them together to avoid lumps.

Add eggs, milk, oil, and vanilla to the bowl. Beat for 2 minutes until well mixed. Pour in the hot water and stir. Don’t worry if the batter looks thin.

Pour the batter into your pans. Bake for 20-35 minutes. Check if it’s done by poking the middle with a toothpick. It should come out clean.

Let the cakes cool in the pans for 10 minutes. Then move them to a wire rack to cool all the way.

While you wait, make the frosting. Mix cocoa and soft butter in a bowl until smooth. Add sugar and milk bit by bit. Mix until it’s easy to spread. Add more milk if needed. Stir in vanilla.

Once the cakes are cool, frost them. Put the cake in the fridge for an hour before you serve it. Enjoy your yummy chocolate cake!

Possible Substitutes List

You can easily swap some ingredients in this one-bowl chocolate cake recipe. Here are some tasty options:

• Instead of regular milk, try using buttermilk or almond milk.
• Replace vegetable oil with melted butter or applesauce for a different texture.
• Swap all-purpose flour with whole wheat flour for a nuttier flavor.
• Use brown sugar instead of white sugar for a richer taste.

For the frosting, you can mix things up too:

• Try cream cheese instead of butter for a tangy twist.
• Use white chocolate instead of cocoa powder for a sweeter frosting.
• Add a splash of coffee or mint extract for extra flavor.

Don’t have round pans? No problem! You can use:

• A 9×13-inch baking pan
• A bundt pan
• Cupcake tins (adjust baking time)

Remember, baking is fun and flexible. Feel free to play around with these swaps to make the cake your own. Just keep an eye on baking times when you make changes.

How To Make It Diabetes-Friendly

You can make this chocolate cake more diabetes-friendly with a few simple swaps. Replace the sugar with a sugar substitute like stevia or erythritol. Use whole wheat flour instead of all-purpose flour for added fiber.

Swap out regular milk for unsweetened almond milk. This cuts down on carbs and calories. You can also use applesauce in place of some of the oil to reduce fat.

For the frosting, use cream cheese instead of butter. Mix in cocoa powder and a sugar substitute to taste. Add a splash of vanilla for flavor.

Here are some quick substitutions:

• 2 cups sugar substitute
• 1 3/4 cups whole wheat flour
• 1 cup unsweetened almond milk
• 1/4 cup applesauce + 1/4 cup oil

These changes will lower the carb and sugar content. The cake will still be moist and tasty, but better suited for those watching their blood sugar.

Remember to check with your doctor about how treats like this fit into your meal plan. Enjoy in moderation as part of a balanced diet.

Tips, Tricks & Storing

Use room temperature ingredients for the best results. This helps everything mix together smoothly.

Sift the dry ingredients to remove any lumps. This makes your cake extra light and fluffy.

Don’t overmix the batter. Stop mixing as soon as everything is combined to avoid a tough cake.

To check if your cake is done, gently press the center. If it springs back, it’s ready.

Let the cakes cool completely before frosting. This prevents the frosting from melting.

For easier frosting, freeze the cake layers for 30 minutes first. This makes them firmer and less crumbly.

Store your cake in an airtight container at room temperature for up to 3 days. In the fridge, it will last up to a week.

To freeze, wrap individual slices in plastic wrap and foil. They’ll keep for up to 3 months. Thaw in the fridge overnight before eating.

For a fun twist, try adding mix-ins to your batter. Chocolate chips, nuts, or fruit can make your cake extra special.