Chocolate Cake Recipe Without Buttermilk

What an easy chocolate cake! No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13 inch cake pan. See my recipe notes for details.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Pour batter into prepared pans. This old-fashioned buttermilk chocolate cake requires just one bowl and a whisk!

You don't even need an electric mixer to stir together the simple batter or the rich, fudgy icing. Best of all, it's a light, fluffy, and incredibly moist chocolate cake recipe that's perfect for every occasion! Serve a slice with a scoop of vanilla ice cream or a cold glass of milk for the best dessert ever. Sue, I made this cake last night for a treat for my husband (okay… and for me too) and it was a huge success. This is really the perfect chocolate cake, and I assure you, I've done due diligence on this!

I was careful not to overbake it, and it came out fully cooked but perfectly moist and not at all crumbly. I used Valrhona cocoa and instant espresso for the coffee, and I really loved the dark, rich flavor. I made it in two 9″ pans and baked it for about 32 minutes.

I do appreciate the sour cream in the frosting as it balances some of the sweetness of the powdered sugar. This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor.

You can also prepare this chocolate layer cake as a sheet cake too. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. You can also prepare this chocolate layer cake as a sheet cake, too. Start by measuring out the flour. To do that correctly, spoon flour into measuring cup, then level the top. Do not dunk the measuring cup into flour bag and scoop.

You will end up with too much flour. Next, measure out the remaining dry ingredients and whisk everything together. Add wet ingredients and whisk until batter is smooth, no flour lumps should be visible. Pour the batter into parchment paper or aluminum foil lined baking pan (I used 8″ square pan but round will work too). Tap the pan gently against the counter to release any air bubbles, then place in the oven to bake for 25 to 30 minutes. Check with a toothpick or a dry spaghetti noodle to make sure the cake is done.

Next, prepare the frosting. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition.

Pour batter into a greased and floured 13x9-in. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.

Stir in the boiling water last. Pour evenly into the prepared pans. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.

Add the eggs, oil and buttermilk; whisk well to combine. Add the hot water and whisk until the batter is smooth. Pour batter into prepared pan. Bake in preheated oven for minutes, or until a toothpick inserted in center comes out clean.

Allow to cool completely on a wire rack.While cake is cooling, prepare frosting. Combine softened butter, powedered sugar, cocoa powder, vanilla extract, and milk in a large bowl. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

Mix on low until dry ingredients are thoroughly combined. Absolutely one of The best chocolate cakes I have ever made. Moist, rich chocolate flavor, and lots of rave reviews from my harshest critics.

They all loved it and her teacher who is always on a diet and never eats the children's cakes actually ate one and took a piece home! I will be making it again, later today. I have a birthday girl this will be perfect for. There was a cake for every month. This was June's cake, which is very similar to this recipe, just butter instead of oil, and a little less sugar.

You should re-issue that issue! Excellent repetoire that I refer to again and again. I was really concerned regarding the consistency of this cake after I added the hot water and it became very liquid. But I stuck with it and I'm glad I did! I used two 8-inch cake pans, buttered and dusted with cocoa powder and lined with parchment as the recipe suggested. Then I let the cakes cool in the pans for 20 minutes as instructed.

The result was a lovely, delicious cake with a delicately soft and moist texture. I wish the recipe addressed this point, because if you follow the instructions to the tee this cake will be a hit. Yes, the batter was more watery than expected, but the result was phenomenal. Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt.

Follow the recipe below for the most moist and fluffy chocolate cake imaginable. Don't over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.

Into a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients all at once and mix on low just until well combined. The cake was absolutely delicious. I'm always reluctant with recipes I find online. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine.

In a liquid measuring cup, stir buttermilk, vanilla and instant coffee granules together. I liked this recipe so much that I couldn't let any time go by before coming in and thanking you. I came across your recipe and tried it yesterday. I used my own chocolate buttercream frosting just out of familiarity.

This cake recipe is amazing. It was moist, chocolatey, the grain was amazing so that I got the best reviews tonight when I served it as our dessert after dinner. Thanks so much for this tasty, easy to make recipe. I am definitely making this my new go-to chocolate cake recipe.

In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth . Remove bowl from mixer and stir in hot coffee with a rubber spatula. One of the best cake recipes your ever going to find.

Been cooking cakes for over ten years this recipe is easy moist texture and elasticity is perfect for chocolate cake. The type of cocoa is crucial. I've cooked it twice first time used a dark cocoa it was good but the dark chocolate enhanced the salt so it tasted a tad salty. So next time if using a dark cocoa will omit the salt. Second time used good quality standard cocoa and came out great. Also used a diluted espresso instead of plain water.

Also glad the writer noted the runniness of the mix abit worrying at first. Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder.

Spray a 13×9 inch baking pan with cooking spray. Create a soft chocolatey moist cake with this One bowl chocolate cake recipe. No eggs, butter, dairy or stand mixers needed. With just one bowl, a whisk and a few basic ingredients you can create an amazing chocolate cake delight. Add the egg yolk and vanilla and continue beating for 3 minutes.

Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Spread immediately on the cooled cake. In a large mixing bowl, whisk together flour, sugar, cocoa, soda, baking powder, and salt. Add egg, oil, and buttermilk and whisk well.

Add hot water and whisk until the batter is smooth. Tap gently against the counter to release any air bubbles. To make this easy chocolate frosting, all you need is a whisk and a saucepan. Simply melt butter and whisk it with cocoa powder. Add powdered sugar, vanilla and milk to make a smooth, rich, shiny frosting.

Spread over still warm cake. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside.

Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer). Beat in the confectioner's sugar slowly. Slowly mix in the ¼ cup of cocoa powder. You may add the optional vanilla and espresso at this step. Mix until you have a fluffy, even consistency.

Beat in the melted and cooled chocolate ganache. See recipe notes for how much frosting you will need to make. In a large bowl, measure and add butter, powdered sugar, cocoa, salt and vanilla.

Stir with beaters on low to mix and break up the butter. It will still be very powdery and dry. Slowly add in the heavy cream.