One Bowl Chocolate Birthday Cake

179 Ratings
  • 5 37
  • 4 45
  • 3 52
  • 2 29
  • 1 16

This recipe calls for mixing all the ingredients together into a bowl, then dividing the batter into cake pans, then baking them. How easy is that?

Martha Stewart Baby, Spring 2002

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Recipe Summary

Yield:
Makes three 8-inch round layers, two 9-inch round layers, one 9-by-13 inch sheet or 3 to 4 dozen cupcakes
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Ingredients

Directions

  • Preheat oven to 350 degrees. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.

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  • Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.

  • Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter.

  • Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.

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Reviews (19)

179 Ratings
  • 5 37
  • 4 45
  • 3 52
  • 2 29
  • 1 16
Martha Stewart Member
10/24/2014
I LOVE this chocolate cake, easy, moist and perfect crumb. Nice and sturdy if you want to decorate with fondant but not heavy. It rises very nicely... two high 9" layers. I will never search for another chocolate cake recipe again. Pair it with swiss buttercream...perfect!
Martha Stewart Member
04/09/2014
Hey Martha, plz help me out tht whether this cake is suitable to covered in fondant? i want to make two 9" cakes n then covered in fondant, so can i go ahead?
Martha Stewart Member
02/11/2014
I would like to know if I could skip the paper part just because I am using a football shape baking pan.
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Martha Stewart Member
08/05/2013
Hi everyone! Does anyone know much this cake rises and if you can bake it in one 8 inch pan and than slice it too? If not, how long can the rest of the batter be left in the bowl or the tins before baking? Thanks!!
Martha Stewart Member
09/04/2012
I make this cake for my son 4th bday. It was turn great. Followed the methode , yes add water asnintruction, moist. Thanks Martha
Martha Stewart Member
06/25/2012
I LOVE this recipe and have forwarded it on to so many friends. Only thing is that I would love to be able to make this in advance for some events-has anyone tried freezing this and if so how did you wrap i/defrost it?
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Martha Stewart Member
03/02/2011
I think Martha needs to add 1 1/2 cups of water in ingredient list. I forget to look when I pull out all the ingredients and do measuring ahead of time. Just a little quirk. I made it a few times so I remember about the water but someone new might miss it and mess up and waste the whole cake. Ingredients are expensive.
Martha Stewart Member
02/07/2011
Hi I did this cupcake recipe...Just UMMM !! My daughter and i got a lot of succes in school... Thanks Martha
Martha Stewart Member
08/12/2010
FYI - calumsmom - Martha's recipes NEVER include water in the ingredient list when called for in a recipe. Just a quirk you eventually get used to but it can make you crazy the first few times!
Martha Stewart Member
07/05/2010
I brought up one-bowl chocolate cake and found a recipe done in 2010, poossbily a correction?? This recipe only make one 8" cake, but when you double the recipe it would be 1 1/2 Cup buttermilk and 1 1/2 Cup warm water. So I guess that would be the correct liquid amounts!!?? Hope this helps Calumsmom!!!
Martha Stewart Member
07/05/2010
The directions say to add 1 1/2 cups water, but there is no water in the ingredient list!
Martha Stewart Member
11/03/2009
This is my go-to chocolate cake recipe! It's easy to make, light, and delicious! It makes excellent layer cakes as well as cupcakes. I love it!
Martha Stewart Member
03/18/2009
My 11-yr old daugther followed the recipe exactly and made the most delicious and moist chocolate cake. It was so easy and simple. We made 2 9-in round cakes and it did sink slightly in the middle but not enough to cause a problem. It was still moist after 3 days. This has become THE family-favorite chocolate cake!
Martha Stewart Member
02/09/2009
this recipe turned out horrible with the strange out-of-place 1 1/2 cup warm water that is not in the ingredients but is in the recipe. without it, the recipe worked just fine and actually tasted really good for such an easy recipe!
Martha Stewart Member
02/07/2009
I tried this cake in a sheet pan 11x15 and it is wonderful. larger than a regular 9x13 and turns out wonderful. Takes about 25-30 min to cook. Smells heavenly. Gread idea for a decorated birthday cake
Martha Stewart Member
10/19/2008
Right now the cake is baking in the oven; it's been 1 hour and the center is still very gooey :( I accidentally used more water than the recipe called and although I added more flour and the mixture looked like a proper cake mix in the end, the center insists on not cooking!!! I also prepared swiss meringue buttercream but after I added half of the butter it splited, maybe not "splited" but it looks like that. Can anyone help....?
Martha Stewart Member
07/23/2008
I used this recipe for the Monkey Cake that is posted on this site and it was a hit. I agree it is a great standby and so moist!
Martha Stewart Member
06/17/2008
This cake is my all-time favourite standby best chocolate cake ever! It always gets rave reviews and it's so easy to make. I think the buttermilk makes it.
Martha Stewart Member
04/07/2008
where is the actual recipe?
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