New This Month

One Bowl Chocolate Cake

Use this cake recipe as the base for Jason Schreiber's Gooey Caramel and Chocolate Cake with Salted Peanuts.

Source: Martha Stewart Weddings, Spring 2013


  • Unsalted butter, softened, for pans
  • 3/4 cup unsweetened Dutch cocoa powder, plus more for pans
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup low-fat buttermilk
  • 3/4 cup warm water
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Butter one 8-inch round cake pan (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.

  2. Pour batter into pan. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pan. Transfer, faceup, to wire rack. Let cool completely.

Cook's Notes

Chef's Note: Bake this recipe in one pan and split the cake into 2 layers after it's baked rather than baking it in two separate pans. You get more even layers this way!


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