Single Layer Chocolate Cake Recipe (One Bowl)
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!
Servings: 8 slices
Calories: 371kcal
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.
Nutrition
Serving: 1slice | Calories: 371kcal | Carbohydrates: 45g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 128mg | Potassium: 107mg | Fiber: 2g | Sugar: 35g | Vitamin A: 482IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg
