Hot Water Chocolate Cake Recipe -
Hot Water Chocolate Cake Recipe
  • READY IN 35 mins

Hot Water Chocolate Cake

Recipe by  

"A chocolate cake made with boiling water. Frost with your favorite chocolate frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
  2. In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
  3. Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2006

THIS is the exact recipe my Texas grandmother passed down to my Mom. It was my ultimate favorite cake, growing up. It is very similar to the "Mexican chocolate cake" on this site, except for the stovetop work. This cake is awesome and moist and delicious! My grandmother's recipe also included a pour-over frosting: melt 1 stick margarine with 6 tablespoons of milk and about 1/4 cup cocoa in a saucepan until it boils, then remove from heat. Beat in powdered sugar (about 4 cups, but I never measure) and 1 tablespoon of vanilla. Pour over warm cake. YUM!

Most Helpful Critical Review
Oct 23, 2007

I would have to say that this cake lacked a little bit of flavor. There didn't seem to be enough chocolate. My kids said it was ok but they prefer another one that I make. I did use a bundt pan and baked it for 38 minutes. UPDATE: Unfortunately my kids and I didn't even want to have any more of this cake and it went down the disposal. Sorry but I have to change my rating.


18 Ratings

Mar 17, 2008

Took five extra minutes to cook but this cake has great flavor! Also, used a heaping 1/4 cup cocoa for flavor punch. I usually add a bit of instant coffee to most chocolate cakes/brownies I make and I did to this one too - about 1-1/2 tsp. Really does a lot to intensify the chocolate flavor. Iced with a cocoa/butter flavor crisco icing and was really really good. I make a similar cake that calls for two sticks of butter - obviously that one is a bit more decadent. The texture on this one was a bit more "fluffy."

Mar 07, 2006

I've used this recipe since the early 70s..we love it as does everyone who tastes it. At times I have added a thin layer of mini marshmallows to top of cake as it comes from the oven. Place back in over for a few minutes until the marshmallows puff up. Remove from oven and drizzle warm chocolate frosting over entire surface. Ummmmm, Yummmy..did you say: Mississippi Mud Cake? Yep, I did!! Just plain good eatin'...

Apr 06, 2008

Yum! This cake was a very spur-of-the moment cake, and I picked this recipe simply because it was the first well-rated recipe that I had all the ingredients for. I halved the recipe, used margarine instead of butter, and at least doubled the cocoa powder. I also added about a cup of mini chocolate chips, and I'm glad I did, because the cake itself didn't have a very strong chocolate taste to it. It took about 40 minutes to bake in a 8x8" glass pan. I melted together about 1/4 cup butter, 1/3 cup chocolate chips, vanilla, and 1/3 cup milk to make a frosting, and after I pulled the cake out of the oven I poked holes in the top and spread the frosting over. I served it piping hot to an impromtu group of people, and it recieved wonderful reviews; someone even said it was the best chocolate cake they'd ever had. I think a lot of the wonder of the cake was in the fact that it was warm, which really wins desserts a lot of points for most people.

Apr 18, 2011

this cake is AWESOME! i use 1 cup of strong coffee instead of the water and the flavor is wonderful. =) SUPER good with just a simple glaze made of out powdered sugar, milk, vanilla, and a little butter. (best with sprinkles ;)

Dec 22, 2007

this is the exact recipe that my oklahoma mother used and was her chocolate cake of choice. Mom was an army wife and I can say this is time tested through the us and europe. never heard anyone complained they were do busy getting the next bite. fantastic cake. marshall 918

Nov 28, 2007

Perfect! I use this recipe when I want to make a ganache frosting. It's quick, easy and makes a cake thick enough to pick up from the bottom without falling apart. Thank you.


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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