One Bowl Chocolate Cake (2024)

By Adrianna Adarme

Prep: 15 minutes mins

Cook: 35 minutes mins

Decorating: 15 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 16

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Cake:

• ▢ 2 1/4 cup all-purpose flour
• ▢ 2 1/4 cup white granulated sugar
• ▢ 1 cup cocoa powder
• ▢ 1 tablespoon instant espresso
• ▢ 2 teaspoons baking soda
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1 1/2 teaspoons salt
• ▢ 3 large eggs
• ▢ 1 cup buttermilk
• ▢ 1 cup warm water
• ▢ 2 tablespoons olive oil
• ▢ 2 teaspoons vanilla extract

Fudge-y Chocolate Frosting:

• ▢ 1 1/2 cups unsalted butter, at room temperature
• ▢ 4 cups powdered sugar, sifted
• ▢ 6 ounces dark chocolate or semi-sweet chocolate chips, melted
• ▢ 2 tablespoons sour cream or buttermilk or cream
• ▢ 1 teaspoon vanilla extract

To Make the Cake:

• Preheat your oven to 350 degrees F. Grease and line a 9×13-inch rectangular cake pan with parchment paper.

• In a the bowl of a stand-up mixer, with the paddle attachment (or in a large bowl, using an electric hand mixer), add the flour, sugar, powder, instant espresso, baking soda, baking powder and salt. Mix, on low speed, until combined.

• Crack in the eggs, pour in the buttermilk, water, olive oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!

• Pour the cake batter into the prepared cake pan and bake for about 25 to 35 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the cake pan for about 5 minutes and then invert onto a cooling rack and cool until room temperature before frosting.

To Make the Frosting:

• In the bowl of a stand-up mixer, with the paddle attachment, add the butter and powdered sugar; beat until smooth and fluffy, about a minutes. Pour in the chocolate, sour cream and vanilla extract. Beat again until smooth, about 1 minute.

To Frost the Cake:

• Scoop the frosting onto the top of the cake and make a bunch of swoops, decorating the top how you like. Sprinkle with a handful of sprinkles.

• Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.

• This cake can be wrapped with plastic wrap and kept for up to 4 days at room temperature or in the fridge.

Tips and Tricks

• Use instant coffee!You can’t taste it in the final cake but it’s used to make the chocolate taste more chocolatey.
• Want to make it ahead of time?Cake: Keep it in the fridge wrapped tightly in plastic wrap for up to 3 days. To freeze: Wrap tightly in plastic wrap, for up to 3 months.Frosting: Keep it in the fridge, in an airtight container, for up to 3 days.To freeze: store in a freezer-safe container or bag, for up to 3 months.
• Invert the cake while it cools. This ensures that your cake stays light and fluffy. Oftentimes the cake will cave in on itself as it cools resulting in a denser cake, so inverting helps to prevent that!
• If you don’t own a sheet cake pan,it’s worth the investment.This is my favorite one.

Equipment:

9×13-inch Sheet Cake Pan | Large Offset Spatula | KitchenAid Stand-Up Mixer | Electric Hand Mixer | Silicon Spatulas

Course: Dessert

Cuisine: American

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