I love chocolate cake, especially homemade chocolate cake.

If there is a table full of different desserts, I will always go for the cake. I’m not sure why exactly. Maybe it’s the texture. Maybe it’s the flavor. Maybe it’s how happy it makes me feel when I eat it. Whatever the reason, this recipe is the best chocolate cake you will ever find. It is simple and doesn’t take any complicated ingredients. You probably have everything already in your pantry. And it comes together so quickly. The best part (besides how delicious it is and how good it makes the house smell while it’s cooking), is you can make it all in one bowl! So less dishes! Hooray! So go ahead, try out our best chocolate cake!

Ingredients:

• 2 cups flour
• 2 cups sugar
• 1/2 cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup oil
• 1 cup buttermilk (you can make your own by mixing 1 Tbsp vinegar with 1 cup milk)
• 2 eggs
• 1 cup hot water

Supplies:

• Large mixing bowl
• Whisk
• Rubber Spatula
• Measuring cups and spoons
• Baking dish (a little bigger than a 9×13 if possible)

Step 1:

Preheat oven to 350 degrees F. Grease a 9×13 pan and set aside. Make buttermilk by combining 1 Tbsp vinegar and 1 cup milk. Super easy!

Step 2:

In the large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. I use a whisk to stir it all together.

Step 3:

Mix in the oil, buttermilk, and eggs. The mixture will be thick.

Step 4:

Next, pour in the hot water and mix well. The cake batter will now seem VERY runny! That’s okay! It’s supposed to be like that! Pour into greased pan. Now be careful here. I like to leave at least 1 1/2 inches of space between the batter and the top of the pan. The cake expands quite a bit while cooking and I have overflowed it several times. You’d think I would have learned by now. I always use a pan that is slightly bigger than a 9×13. I have one that happens to be 9.5×13.5 and it works much better. So if it looks like the cake is way too close to the top, then use the remaining batter for a couple of cupcakes or a mini cake or something. Don’t say I didn’t warn you!

Step 5:

Bake for 33-38 minutes until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and let cool completely. Don’t worry if the cake sinks a little bit in the middle. This almost always happens to mine. Why does that happen? I really have no idea. But it doesn’t affect the taste of it at all! In fact, I think it helps it stay moist. You can see how my cake deflated a little bit after cooling. And my lighting was different. I promise, it is the same chocolate cake. 🙂

Step 6:

Enjoy cake with frosting, sprinkles, plain, or our family’s favorite, COOL WHIP! Yes, that may seem strange, but try it out! It is delicious!

Yum yum! Enjoy the deliciousness of the best chocolate cake ever! I have made this for so many birthdays and family parties and it always gets devoured! Let me know how yours turns out!

~ Rachel