Best One Layer Chocolate Cake Recipe (Great for kids!)
This one layer moist chocolate cake recipe offers an uncomplicated, kid-friendly approach to baking. This easy-to-follow recipe, using readily available ingredients, results in a rich cake with a moist crumb, complemented by a simple chocolate buttercream frosting. It’s a practical and enjoyable option for family baking, casual celebrations, or whenever those chocolate cravings strike.
If you’re a fan of chocolate cake – and let’s be honest, who isn’t? – you’re in for a treat. This one layer chocolate cake recipe is not only delicious but also straightforward, making it an easy chocolate cake recipe for kids. It offers a wonderful opportunity for your little ones to get in the kitchen, learn a few things about baking, and have fun in the process. This cake recipe is truly the best cake! Plus, it’s a single layer cake, so there is no need to worry about stacking cake layers or any fancy decorating.
Why This Recipe Works
You might be wondering: why this particular chocolate cake recipe? Why not a fancy triple-layer cake with glossy ganache or intricate frosting designs? Here’s why you’ll love this one layer chocolate cake:
- Simplicity: A multi-layer cake can be quite a production, especially for the little ones or anyone new to baking. This one layer cake, on the other hand, is straightforward and relatively quick to prepare. It’s all about ease and enjoyment without compromising the end result – a rich, moist, and delicious chocolate cake.
- Fewer Ingredients: This recipe calls for simple ingredients. It’s likely you already have everything you need in your kitchen, making it an easy spur-of-the-moment baking adventure.
- Easy to Make: This is a one bowl chocolate cake recipe, which means that there is minimal clean up and equipment involved!
- Kid-friendly: The steps are easy to follow and safe for children under adult supervision, making it a fun and educational experience for the whole family.
- Versatile: This delicious dessert makes a great birthday cake and is perfect for special occasions.
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Ingredient Notes
So, what do you need to make this delicious cake? Here’s a breakdown of the necessary ingredients – check out the full recipe for ingredient measurements.
Be sure to check out the full recipe for ingredient measurements.
- All-purpose flour: This is the foundation of your cake, providing structure.
- Unsweetened cocoa powder: For the all-important chocolate flavor.
- Sugar: To add the essential sweetness. This recipe calls for granulated and brown sugar. The brown sugar adds extra moistness to the cake.
- Baking powder and baking soda: To help your cake rise.
- Salt: Just a pinch enhances the other flavors and cuts through the sweetness.
- Eggs: Vital for the cake’s structure and moisture.
- Milk: Helps achieve a soft and tender cake.
- Vegetable oil: Another key player in ensuring your cake doesn’t dry out.
- Vanilla extract: Make sure you use real vanilla extract for the best results.
- Espresso powder: Gives the cake a deep chocolate flavor (optional).
Chocolate Frosting
As delicious as our one-bowl chocolate cake is on its own, topping it with a fluffy, rich chocolate buttercream frosting truly makes this the best chocolate cake recipe. The addition of frosting make this classic chocolate cake ideal for birthday parties and special occasions.
Chocolate Buttercream Ingredients
- Unsalted Butter
- Dark Chocolate
- Cocoa Powder
- Powdered Sugar
- Salt
- Vanilla Extract
- Milk
- Heavy cream
Step-by-Step Directions
One of the best things about this homemade chocolate cake recipe is how straightforward the process is. Here is this easy recipe, broken down into simple steps:
In a large bowl, whisk together the eggs, milk, oil, and vanilla extract.
Add the sugars to the bowl and whisk well.
Add the flour, cocoa powder, baking powder, baking soda, salt, and optional espresso powder. Whisk until the batter is smooth and free of dry clumps.
Pour the batter into the prepared pan.
Bake for 30-35 minutes. Check the cake by inserting a toothpick into the center; it should come out with a few crumbs.
To make the frosting, melt the chocolate using a double boiler or in a microwave-safe bowl. Allow it to cool for 5 minutes.
In a separate mixing bowl, beat together the butter, powdered sugar, and salt.
Add the cooled, melted chocolate to the mixing bowl and beat to combine.
Dissolve the cocoa powder in milk, then add the mixture to the bowl.
Add the cream and vanilla extract, beating until the frosting is smooth and well combined.
Once the cake has cooled completely, spread a generous layer of chocolate buttercream over the top using a spatula.
Decorate the frosted cake with sprinkles.
Tips for a Perfect Chocolate Buttercream Frosting
- Make sure your butter is at room temperature before starting. It should be soft enough to leave an indent when pressed, but not so soft that it’s greasy or melting.
- If your frosting is too thick, add more milk, a tablespoon at a time. If it’s too thin, add more powdered sugar.
- For a super smooth frosting, sift your powdered sugar and cocoa powder before adding them to the butter.
- Always allow your cake cool completely before you start frosting to prevent it from melting off.
expert Tips
- Don’t Overmix: Overmixing can make your cake denser as it overworks the gluten in the flour.
- Check for Doneness: Ovens can vary, so start checking the cake around the 25-minute mark. A cake tester inserted into the middle of the cake should come out clean when the cake is ready.
- Cool Completely: Before you apply any frosting, the cake must be completely cool. Otherwise, the frosting will melt and slide right off. It can be hard to wait, but patience is key!
- Chocolate chips: For a deeper chocolate flavor, mix in 1/2 cup of mini chocolate chips into the cake batter.
- Cake pans: You can use either a 8-inch square or round cake pan.
- Storage: Store the cake in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Yes, a simple chocolate buttercream frosting works wonderfully with this cake. You can also top this cake with a chocolate ganache.
Absolutely! This cake recipe can be easily converted into chocolate cupcakes. All you need to do is reduce the baking time to about 18-20 minutes.
For a gluten-free chocolate cake, replace the flour with a 1:1 all-purpose gluten free baking mix. I have used Bob’s Red Mill gluten free all-purpose flour with great results.
A properly stored chocolate cake can last in the refrigerator for about one week. It’s important to store it in an airtight container or wrap it well with plastic wrap to prevent it from drying out.
Yes, you can. Just ensure the cake is completely cooled before wrapping it tightly and putting it in the freezer. Cake can last up to three months. Just make sure to wrap it well to avoid freezer burn, and give it plenty of time to thaw in the refrigerator before you plan to serve it.
The most common reason for a dry cake is overmixing the batter and overbaking.
This is usually caused by not baking the cake long enough. Make sure to bake the cake until a toothpick inserted into the center comes out clean.
There are a few different reasons that your cake cracked. Make sure your oven temperature is at the right temperature and place your cake on the middle rack to bake. Another reason you ended up with a cracked cake is that you overmixed the cake batter or added too much of leavening agent.
There are several creative ways you can use leftover chocolate cake. Cake pops and trifles are two of my favorite ways to use up any leftovers.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
One Layer Chocolate Cake
Equipment
- 1 8-inch square baking pan
- Stand mixer or hand held mixer
Ingredients
Chocolate Cake
- 4 eggs room temperature
- 1/2 cup milk
- 1/3 cup oil
- 1 tbsp vanilla extract
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp salt
- 1 tbsp espresso powder optional
Chocolate Buttercream Frosting
- 3 1/2 oz chocolate (semi-sweet, bittersweet, or dark) chopped
- 1/2 cup butter room temperature
- 1 1/2 cups powdered sugar
- 1/4 tsp salt
- 1/3 cup cocoa powder
- 1/3 cup milk room temperature
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- sprinkles for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square pan and line it with parchment paper. For a thiner cake, use a 9-inch square pan.
- In a large bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.
- Add both the sugar and brown sugar to the mixture, whisking well.
- Mix in the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Whisk until the batter is smooth with no visible clumps.
- Pour the batter into the prepared pan. Bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out with a few crumbs. Avoid over-baking.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Use the parchment paper to lift the cake out and transfer it to a wire rack to cool completely.
Chocolate Buttercream
- Melt the chocolate using a double boiler or in a microwave-safe bowl. Allow it to cool for 5 minutes.
- In a separate bowl, beat the room-temperature butter, powdered sugar, and salt together until smooth.
- Mix in the melted and cooled chocolate.
- Dissolve the cocoa powder in milk, and then add it to the butter mixture.
- Add the heavy cream and vanilla extract, beating until the frosting achieves a smooth consistency.
Assemble
- Once the cake is completely cooled, spread a generous amount of frosting over the top using a spatula. If desired, sprinkle the frosted cake with decorative sprinkles. Slice, serve, and enjoy!
Delicious! Made this tonight for hubby and me. So easy.
Does anyone know if this recipe can be doubled and baked in a larger pan?
It sounds so good but I need a larger size for a birthday.
Thanks!
Yes, it can be doubled and baked in a larger pan! You will just have to adjust your baking time accordingly.
The Single layer chocolate cake – AMAZINGLY MOIST, TASTY, FLUFFY – JUST WOWWWWWWWWW! For someone who was told I was pants at baking whilst growing up and my cakes were given to the birds – I completely lost my confidence in baking, despite actually being pretty good I just had that voice saying I’m not good enough. Thanks to you Angelina it has restored my confidence and I was told it was the best chocolate cake ever. I sincerely would like to thank you for changing my belief and I can now make tasty cakes and bakes for my boys! Thank you so much – sending you virtual hug – this is very big for me and a great achievement before ending 2023. Wishing you lovely festive holidays and Happy New Year! Thank you for bringing my 2023 to a beautiful end and so glad I found you xxx
This recipe is SO AMAZING! I’ve made these plenty of times and it’s turned out wonderful every time!