Name: Martha Stewart ONE Bowl Chocolate Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups ALL-PURPOSE FLOUR; 2 cups GRANULATED SUGAR; 3/4 cup UNSWEETENED COCOA POWDER; 2 tsp BAKING SODA; 1 tsp BAKING POWDER; 1 tsp SALT; 1 cup BUTTERMILK; 1/2 cup VEGETABLE OIL; 2 large EGGS; 1 tsp VANILLA EXTRACT; 1 cup WARM WATER

Jump to Recipe Print Recipe

Everyone loves a good chocolate cake. This Martha Stewart ONE Bowl Chocolate Cake Recipe is a dream. It is simple to make at home. You only need one bowl for everything.

This Martha Stewart ONE Bowl Chocolate Cake Recipe saves so much time. You will love how easy it feels. Let’s learn how to make Martha Stewart ONE Bowl Chocolate Cake Recipe today. It is the perfect treat for any day.

What Makes This Recipe Special

This cake has a very deep cocoa flavor. It is rich and satisfying. The texture is moist and very light. It stays soft for many days.

This recipe is very easy for beginners. You do not need fancy skills. It only takes a few minutes to prep. You can find more baking tips for beginners online. It is a quick way to bake something great.

Martha Stewart ONE Bowl Chocolate Cake Recipe

Equipment List

Large Mixing Bowl: This is the main tool you need. You will mix all ingredients in it.
Whisk: Use this to combine the dry parts. It helps remove lumps from the flour.

Rubber Spatula: This helps you scrape the bowl. You want every bit of batter.
Two Round Cake Pans: These hold the batter in the oven. Use nine-inch pans for this recipe.
Parchment Paper: Cut circles to fit the pans. This stops the cake from sticking.

Cooling Rack: Place the hot cakes on this. It helps them cool down evenly.

Ingredients You Need for Martha Stewart ONE Bowl Chocolate Cake Recipe

All-Purpose Flour: This provides the structure for your cake. It makes the cake sturdy but soft.
Granulated Sugar: This makes the cake sweet and delicious. It also helps the cake stay moist.

Unsweetened Cocoa Powder: This gives the deep chocolate taste. Use a high-quality brand for best results.
Baking Soda: This helps the cake rise up high. It reacts with the other wet ingredients.
Baking Powder: This adds extra lift to the batter. It ensures the cake is fluffy.

Salt: A little salt enhances the chocolate flavor. It balances the sweetness of the sugar.
Large Eggs: These bind the ingredients together well. Make sure they are at room temperature.
Warm Water: This helps dissolve the cocoa powder. It makes the chocolate taste much stronger.

Buttermilk: This adds a nice tang to the cake. It also makes the crumb very tender.
Vegetable Oil: Oil keeps the cake very moist. It works better than butter for texture.
Vanilla Extract: This adds a lovely sweet scent. It rounds out the chocolate flavor perfectly.

How to Assemble

Step 1:

Preheat your oven to 350 degrees now. Grease your two round cake pans well. Line the bottoms with parchment paper circles.

Step 2:

Sift the flour and cocoa into the bowl. Add the sugar, baking soda, and powder. Whisk them until they look very even.

Step 3:

Add the eggs and the buttermilk now. Pour in the oil and vanilla extract. Whisk these into the dry ingredients slowly.

Step 4:

Pour the warm water into the bowl. Whisk the batter until it is smooth. The batter will look very thin now.

Step 5:

Divide the batter between the two pans. Use a spatula to get it all. Tap pans on the counter for bubbles.

Step 6:

Bake the cakes for thirty-five minutes. Insert a toothpick to check for doneness. It should come out clean and dry.

Step 7:

Let the cakes cool in the pans. After ten minutes, move them to racks. Remove the parchment paper very carefully now.

Recipe Success Tips

Use room temperature eggs for a smoother batter.
Do not overmix the batter after adding water.
Always sift your cocoa powder to avoid lumps.
Use fresh baking soda for the best rise.
Line your pans with parchment for easy removal.
Let the cake cool completely before frosting it.
Measure your flour using the spoon and level method.
Use high-quality cocoa for a darker cake.

How To Store Leftover

You can store this cake at room temperature. Cover it tightly with plastic wrap or a lid. It stays fresh for up to three days.

If you want it longer, use the fridge. It will last for one full week there. You can also freeze the cake layers. Wrap them in foil and freeze for months.

Sides & Pairings Suggestions

This chocolate cake goes well with fresh berries. Strawberries and raspberries add a nice tart flavor. You can also serve it with vanilla ice cream.

A cold glass of milk is a classic choice. Some people enjoy a dollop of whipped cream. For a fancy touch, add some salted caramel sauce.

Nutritions

Nutrition Type	Value per Serving
Calories	340 kcal
Total Fat	14g
Carbohydrates	52g
Protein	5g
Fiber	3g

FAQs about Martha Stewart ONE Bowl Chocolate Cake Recipe

Can I use milk instead of buttermilk?

Yes, you can use regular milk instead. Add one teaspoon of lemon juice to it. Let it sit for five minutes first.

Why is my chocolate cake so dry?

You might have baked it for too long. Check the cake five minutes before the end. Use a toothpick to test it.

Can I make cupcakes with this batter? Yes, this recipe makes great chocolate cupcakes. Fill the liners about halfway with batter. Bake them for about twenty minutes total.

What frosting goes best with this cake?

Chocolate buttercream is a very popular choice. You can also use a simple vanilla frosting. Cream cheese frosting tastes great too.

Final Thoughts

This Martha Stewart ONE Bowl Chocolate Cake Recipe is a winner. It is fast, easy, and tastes amazing. You can serve it at any party. Your friends will ask for the recipe soon.

It is truly the best chocolate cake ever. For more ideas, check out these easy dessert recipes online. Happy baking to you and your family!

More Amazing Recipes