This single layer chocolate cake recipe is soft, has a moist crumb, and comes together in one mixing bowl. It's topped with a simple chocolate buttercream frosting and is the perfect amount of cake to enjoy by yourself or with a loved one!
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This easy one-bowl chocolate cake will definitely satisfy your chocolate cravings, especially if you're not looking to make a whole two or three layered cake.
It's the ideal cake to make for a date night, a quick weekend treat, or even to share on Valentine's Day with that special someone.
The chocolate flavor is intense in both the cake batter and in the small batch of chocolate buttercream that's made specifically for this one-layer chocolate cake recipe.
If you need a larger cake for a special gathering, then check out my best moist chocolate cake recipe or this oreo chocolate cake!
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As a home baker, I love a quick and simple chocolate cake recipe that you don't have to put a lot of time into decorating and assembling! All you need is an 8 inch or 9 inch cake pan and you'll have an extremely decadent single-layer cake.
If you're not much of a chocolate fan, I also have this classic one bowl vanilla cake. It's small and baked in just one cake pan too. I also have this one layer lemon cake too!
Lifeway Kefir
Lifeway Kefir is a tart and tangy cultured milk smoothie that offers numerous health benefits, such as protein, probiotics, and helps to support a healthy digestion.
So, not only are you getting added health benefits when baking, but it also provides a lot of moisture which is crucial to so many desserts, such as this cake!
At this point, Lifeway Kefir is my go-to product in any of my recipes that calls for milk. I absolutely love it! I specifically used Lifeway Kefir Organic Plain Whole Milk, but you could easily substitute it with another flavor they offer.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Cocoa Powder: I used a dark chocolate cocoa powder (dutch-processed).
- Oil: Use either vegetable or canola oil.
- Lifeway Kefir Organic Plain Whole Milk: This adds moisture and creaminess to the cake.
- Butter: I recommend using unsalted butter for the frosting.
- Heavy Whipping Cream: This helps to make the buttercream super smooth and creamy. If needed, you could also use heavy cream or milk.
Instructions
Here are the step by step instructions on how to make this single layer chocolate cake.
Step 1: Dry ingredients. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: Wet ingredients. To that same large bowl, add the egg, vegetable oil, kefir, warm water, and vanilla extract and whisk just until everything is combined.
Be careful not to overmix.
Step 3: Bake. Pour the chocolate cake batter into a prepared round cake pan and bake for 16-19 minutes.
Step 4: Cool. Allow the cake to cool in the pan for 30 minutes before removing it and placing it on a cooling rack.
Small Batch Chocolate Buttercream
In the bowl of an electric stand mixer using the paddle attachment, cream the butter on high speed until light and creamy.
Add the powdered sugar, cocoa powder, and heavy whipping cream and mix on low speed until combined
Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
This chocolate frosting makes the perfect amount for any single layer cakes.
Recipe Variations
You could easily make this cake work for any special occasion.
- Toppings: You could add holiday themed sprinkles to the top, fresh fruit, or even chocolate chips.
- Frosting: So many flavors pair well with chocolate and this fresh raspberry buttercream or even homemade strawberry buttercream frosting would taste so good. Love coffee and chocolate together? Then add this easy espresso frosting instead.
Storage Tips
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
You can keep them at room temperature for up to 2 days before needing to refrigerate.
Expert Baking Tips
- Cake Pan: Use either an 8-inch or 9-inch cake pan. Line the pan with parchment paper and non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
Recipe FAQs
You can get 8 small cake slices from this recipe. It's ideal for 2-4 people.
Yes you can. Simply bake the cake layer the day before, wrap it in plastic wrap, and leave it on the counter at room temperature overnight. Frost and decorate the next day.
Yes! I recommend wrapping the unfrosted cake layer in plastic wrap 2 times and placing it into a freezer bag. You can also freeze individual slices of this cake that's already been frosted by also wrapping in plastic wrap and placing into a freezer bag. Keep frozen for up to 2 months.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cake Recipes
📖 Recipe
Single Layer Chocolate Cake Recipe (One Bowl)
Equipment
- 8 or 9-Inch Cake Pan
- Mixing Bowl
- Electric Stand Mixer
Ingredients:
Chocolate Cake
- ½ cup all-purpose flour
- ½ cup sugar
- ¼ cup cocoa powder, I used dutch-processed
- ½ teapsoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- ¼ cup vegetable oil
- ¼ cup Lifeway Kefir Organic Plain Whole Milk
- ¼ cup warm water
- ½ teaspoon vanilla extract
Small Batch Chocolate Buttercream
- ½ cup unsalted butter, room temperature
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder, I used dutch-processed
- 3 tablespoons heavy whipping cream
Instructions:
- Preheat the oven to 350 degrees and line one 8-inch cake pan (you can also use a 9-inch) with parchment paper then nonstick spray. Set aside.
Chocolate Cake
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
- Then add the egg, vegetable oil, kefir, warm water, and vanilla extract into the large bowl and whisk just until everything is combined (do not over mix).
- Pour the batter into the prepared pan and bake for 16-19 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cake cool in the pan for 30 minutes before removing and placing it on a wire rack to cool completely.
Small Batch Chocolate Buttercream
- In the bowl of an electric stand mixer using the paddle attachment, cream the butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar, cocoa powder, and heavy whipping cream and mix on low speed until combined (30 seconds).
- Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
Decorate
- Once the cake has completely cooled, use an offset spatula to spread on the frosting. Feel free to top with sprinkles!
- Keep any leftover cake slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
- Cake Pan: Use either an 8-inch or 9-inch cake pan. Line the pan with parchment paper and non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
Chocolate cake is always a dessert I go straight towards! This cake is so chocolatey, moist, and I love that it's just one layer. Super easy to make and perfect for a fun weekend treat.