one-bowl chocolate cake
MAKES 2 SQUARE 8-INCH LAYERS OR 2 ROUND 9-INCH LAYERS
- 1 ½ cups all-purpose flour
- 1 ¼ cups sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup neutral vegetable oil, such as soybean, canola, or vegetable blend
- 1 cup water
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans. Line the bottoms with parchment or waxed paper; butter the paper.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Use a wire whisk to blend the dry ingredients thoroughly.
- Add the oil and ½ cup of the water to the dry ingredients and whisk until smooth. Add another ½ cup water and the vanilla and again whisk until smooth. Divide the batter between the two prepared cake pans.
- Bake the cake layers for 18 to 20 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes; then invert onto cooling racks, remove the paper liners, and let cool completely, at least 1 hour.