I made a brand new chocolate cake and it is to die! I’ve been wanting to make another chocolate cake for a while that didn’t require me to melt chocolate for the batter.
Even though we all know that’s the way to get the richest chocolate flavor in it.
I really just wanted this cake to be simple and something that I could whip up on the weekend (or week day for that matter) if I just felt like I needed something chocolatey.
Which is quite often, I might add. Haha!
Let’s bake this one bowl chocolate cake together!
Start by preheating your oven to 350° F and lining two 9 inch cake pans with parchment paper on the bottom and spraying nonstick cooking spray over top and on the sides.
You’ll have to cut the parchment paper into circles but this is the best way to make sure the cake doesn’t stick to the bottom of the pan. It takes a couple more minutes but so worth it.
Then, in the bowl of a stand mixer, or you can mix by hand, add the flour sugar, brown sugar, cocoa, baking soda, salt, and baking powder. Whisk to combine and get some of the flour lumps out. You can also sift the flour here if you prefer, but it’s not necessary.
Add the milk, eggs, oil, vinegar, vanilla, and water and mix until just combined and you don’t see any more streaks of flour in the batter.
Divide the batter between the two cake pans and bake at 350° F for 40-50 minutes or until a toothpick inserted in the center comes out clean. Or comes out with just a few crumbs attached and the batter is not jiggle when you shake the pan.
Let the cake cool, in the pan, on a wire cooling rack, completely then turn out of the pan. At this point you can wrap the cakes in plastic wrap and place in the fridge for the next day to use or in the freezer for up to a month for when needed.
While the cakes are baking and cooling, you can make the frosting by combining all ingredients in the bowl of a stand mixer, or use electric beaters, and mixing until smooth and firm.
To assemble the cakes, level off with a serrated knife and place top-side-down on a cake stand. Layer with frosting and place the second cake on top. Finish cake with more frosting and spreading evenly all over.
I made this cake for my daughter’s birthday in April and she absolutely loved it. Her request was a chocolate cake with chocolate frosting and I think I definitely delivered on her request.
One Bowl Chocolate Cake
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/4 cup packed light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp baking powder
- 3 large eggs
- 1 cup milk
- 3/4 cup vegetable oil
- 1 Tbsp distilled white vinegar
- 2 tsp vanilla extract
- 1/4 cup water
- 2 cups unsalted butter room temperature
- 1/2 cup sour cream room temperature
- 1 1/2 cups unsweetened cocoa powder
- 1/2 cup water
- 2 tsp vanilla extract
- 1/2 tsp salt
- 4 1/2 cups powdered sugar
- Preheat the oven to 350° F and line two 9 inch round cake pans with parchment paper then spray with nonstick cooking spray.
- In the bowl of a stand mixer, or by hand, whisk flour, sugar, brown sugar, cocoa powder, baking soda, salt, and baking powder until combined.
- Add eggs, milk, vegetable oil, vinegar, vanilla, and water. Mix until combined and batter is smooth.
- Divide and pour the batter between the two cake pans. Bake at 350° F for 40-50 minutes or until toothpick inserted in the center comes out clean.
- Remove to wire rack to let cool completely in the pan.
- In the bowl of a stand mixer or using electric beaters, beat butter until fluffy; about 3-4 minutes.
- Add the sour cream, cocoa powder, water, vanilla, and salt and beat to combine.
- Add powdered sugar 1/2 cup at a time and beating in between each addition until fully incorporated and smooth.
- Layer one of the cakes on a cake stand and top with frosting then layer the second cake on top. Cover entire cake with frosting and smooth over.