Everyone has a go-to recipe for a one-bowl cake. Here’s mine. It’s a combination of three or four recipes and, yes, I think it’s the best. Or should I say amazing? The mayonnaise and pudding really moisten the cake, and you’ll also score beauty points with presentation because, as I always say, anything baked in a Bundt pan will impress your guests. It’s like a self-decorated cake.
For a glaze, place 1 cup chocolate chips and 1/2 cup soy milk or non-dairy frozen ready-to-whip liquid topping, thawed, in a small saucepan. Heat until melted and drizzle over cake.
Related:
One Bowl Amazing Chocolate Cake
Servings
8 Servings
Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar
- 1 cup non dairy milk soy or almond work well
- ½ cup extra virgin olive oil
- ½ cup mayonnaise
- 3 eggs
- 1 (4-ounce) package instant chocolate pudding mix
- 2 teaspoons vanilla
- ⅔ cup unsweetened cocoa powder
- 1¼ teaspoons baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350°F. Lightly grease a Bundt pan with non-stick baking spray.
- In the bowl of an electric mixer, combine all ingredients. Mix at medium speed for 2 minutes.
- Pour into prepared Bundt pan.
- Bake at 350°F for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. Let cool before glazing if desired and serving.
- Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW
*We haven’t tried it but I think it would work with other flavors. *
This is a great recipe and the cake I made turned out great. Can I use another flavour of pudding mix to make say a vanilla or lemon cake? Or is using cocoa and chocolate pudding mix the only way of using this one bowl technique? PS Yes I am Katie's Mum
*Just a preference for health reasons, but you can use what works for you. *
I've also been making this cake for years using the old recipe. It's a no fail, crowd pleaser. Is there any reason why the new recipe uses olive oil instead of canola oil?
I have been making this cake for years and it is hands down the best chocolate cake I have ever had! I am a chocoholic but not usually such a cake person (I prefer brownies normally) but this cake is so moist and delicious. It is pretty much the only cake I ever make for any event and always get compliments on it too. It is also super easy to make (yay one bowl, throw everything in!) and it freezes really well.
Thanks! I’ll try this next month!
I don’t see why not. It should make between 12 and 15 cupcakes and should bake for 20-25 minutes.
It made 22 cupcakes, and they baked for 20-25 minutes. Thanks!!! Delicious!
Can this be made as cupcakes? Or a cake plus one cupcake (for a 1 year old bday pic)? If so, recommendations on bake time, number of cupcakes it’ll make, etc?
I’m so sorry I don’t know — I’ve heard of the “seer peleh” but never worked with it. If you’ve had success with it for other cakes then this should be no diff. Good luck and please let me know the results if you try it.
Crazy question. My oven is meat, and I want to make this cake parve. Can it be made on the stovetop in a סיר פלא?
Sure, it will work.
Is this a good cake for frosting with icing?
I have only ever tested it with full fat BUT I believe that half-fat will work. EnJOY!
Can I use half-fat hellman’s mayo or will it only work with full fat?