One Bowl Chocolate Birthday Cake Best Recipes

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ONE BOWL CHOCOLATE BIRTHDAY CAKE

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One Bowl Chocolate Birthday Cake image

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?

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

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

Number Of Ingredients 12

Ingredients:

  • Unsalted butter, for pans
  • 1 1/2 cups unsweetened cocoa powder, plus more for pans
  • 3 cups all-purpose flour
  • 3 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  • Chocolate Frosting for One-Bowl Chocolate Cake

Steps:

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

ONE-BOWL CHOCOLATE CAKE BATTER

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One-Bowl Chocolate Cake Batter image

Provided by Food Network Kitchen

Categories     dessert

Yield 1 layer cake, 1 sheet cake or 30 cupcakes

Number Of Ingredients 13

Ingredients:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1/4 cup packed light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup hot tap water

Steps:

  • Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
  • Turn this one-bowl chocolate cake batter into three different desserts.
  • Layer Cake:
  • Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
  • Divide the batter between the pans; tap against the counter to remove any air bubbles.
  • Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
  • Sheet Cake:
  • Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
  • Pour the batter into the pan; tap against the counter to remove any air bubbles.
  • Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
  • Cupcakes:
  • Line 30 muffin cups with paper liners.
  • Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
  • Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.

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