One Bowl Chocolate Cake
For less mess and tons of chocolate flavor whip up our one bowl chocolate cake - as easy as a cake mix, but SO much better!
Servings: 9
Ingredients
Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup buttermilk, (see note)
- ½ cup hot water
Frosting
- ¼ cup unsalted butter
- 1 tablespoon unsweetened cocoa powder
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- 1¾ cups powdered sugar, sifted
- sprinkles for topping, optional
Instructions
- Preheat oven to 350°F. Grease an 8x8 cake pan with cooking spray.
- In a large bowl, whisk the flour, sugar, cocoa, baking soda, baking powder and salt.
- Add egg, oil, buttermilk and hot water and beat until the batter is smooth.
- Pour into the prepared pan and bake for 26-28 minutes or until a toothpick inserted into the middle comes out clean.
Frosting
- Melt butter in a medium pot over low heat. Add cocoa powder, milk and vanilla and whisk until smooth. Add powdered sugar and whisk until smooth.
- Remove from the heat and pour over the warm cake. Spread frosting quickly and add sprinkles right away, since frosting sets up quickly.
Notes
How to Make Buttermilk using milk and vinegar or lemon juice.
Cupcakes. Divide the batter into cupcakes, about ¾ of the way full, and bake for 15-18 minutes.
Store the frosted cake, covered, at room temperature for 2-3 days, refrigerate for 3-4 days, or wrap and freeze for 3-4 months.
Nutrition
Serving: 1g | Calories: 297kcal | Carbohydrates: 59g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 212mg | Potassium: 115mg | Fiber: 1g | Sugar: 46g | Vitamin A: 211IU | Calcium: 40mg | Iron: 1mg