Perfect One Bowl Chocolate Layer Cake Recipes

Steps:

• Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
• Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
• Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat." Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position).
• Grease and flour two 9-inch round cake pans ( can use 8-inch cake pans an increase the baking time slightly).
• In a large bowl combine the sugar with flour, sifted cocoa powder, baking powder, baking soda and salt; mix until combined.
• Add in eggs, cooled coffee, buttermilk or milk, vanilla and oil; mix using an electric mixer at medium speed beat until smooth.
• Add in the water/coffee mixture and beat for another 2 minutes (batter will be quite thin).
• Divide mixture evenly between the two cake pans.
• Bake for about 30-35 minutes or until cake tests done (the baking time will vary depending on what size of pan you use).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• 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. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.