Single-Layer Chocolate Cake with Buttermilk
We all need an easy, reliable and extremely delicious cake recipe in our repertoires for any occasion that calls for cake. This is a homemade chocolate cake that has rich flavor, moist texture and is way better than cake mixes from a box. Here's your new go-to One-Bowl Chocolate Cake recipe!
Servings: 16 servings
Calories: 289kcal
Ingredients
Chocolate Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ cup vegetable or canola oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup hot coffee or water
Chocolate Fudge Buttercream Frosting (optional):
- 4 ounces semi-sweet chocolate baking bar (not chocolate chips if you can avoid it)
- ½ cup unsalted butter room temperature
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar sifted
- ½ tablespoon instant coffee granules + 2 teaspoons hot water optional
- sprinkles optional
Instructions
Prepare Chocolate Cake
- Preheat oven to 350ºF. Line an 8 x 8 inch square baking pan with parchment paper and set aside
- In a large bowl, add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until combined.1 cup all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Add to the bowl the egg, egg yolk, vegetable oil, buttermilk, and vanilla and whisk thoroughly until combined and no dry spots appear.1 large egg, 1 large egg yolk, ½ cup vegetable or canola oil, ½ cup buttermilk, 1 teaspoon vanilla extract
- Then add hot coffee (or water). Whisk well until evenly combined. The batter will be thin.½ cup hot coffee or water
- Pour batter into prepared baking pan and bake in preheated oven for 25 - 28 minutes or until a toothpick inserted into the center comes out with just a few crumbs on it.
- Allow to cool on a wire cooling rack while you prepare the frosting.
Prepare Frosting (optional)
- Chop the chocolate and place it in a heatproof bowl over a pan set over simmering water (be sure the bowl is not touching the water so your chocolate does not scorch).4 ounces semi-sweet chocolate baking bar
- Stir the chocolate until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.½ cup unsalted butter
- Add the heavy cream and vanilla and continue beating for 3 minutes.1 tablespoon heavy cream, ½ teaspoon vanilla extract
- Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.1 ½ cups powdered sugar
- In a separate bowl, dissolve the coffee in 2 teaspoons of the hottest tap water.½ tablespoon instant coffee granules + 2 teaspoons hot water
- With the mixer on low speed, add the chopped chocolate and dissolved coffee to the butter/sugar mixture and beat until blended and smooth.
- Spread immediately on the cooled cake and top with sprinkles, if using.sprinkles
Notes
- Store frosted cake covered in the fridge for up to 5 days
- Cake may be baked up to 3 days in advance. Once completely cooled after baking, wrap tightly in plastic wrap and store at room temperature or in the fridge. Unwrap and frost.
- The cake recipe I share here is made in one bowl, but I couldn’t resist sharing a frosting to go along with the cake! The frosting recipe is made using a mixer and you will need to melt the chocolate on the stove top. Melting the chocolate can be done instead in the microwave. To do so, place the chopped chocolate in a microwave-safe bowl and microwave on 50% in 30 second increments, stirring between, until chocolate is just melted.
- For the frosting recipe, if you prefer to make it without the coffee, simply omit the coffee granules and hot water from the recipe.
- Frosting recipe adapted from Ina Garten.
Nutrition
Serving: 1 square | Calories: 289kcal | Carbohydrates: 35g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 165mg | Potassium: 93mg | Fiber: 1g | Sugar: 27g | Vitamin A: 222IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg
