Single Layer Chocolate Cake & Chocolate Frosting

Single Layer Chocolate Cake & Chocolate Frosting

When you are looking for a nice simple one layer chocolate cake recipe, this one uses basic ingredients that most bakers will have in their pantry. The result is moist cake that you bake in a 9-inch cake pan.

Ingredients

CHOCOLATE CAKE

  • 1 Tablespoon butter (to grease pan)
  • 1 Tablespoon all purpose flour (to dust the pan)
  • 1 cup granulated sugar
  • 3/4 cup + 2 Tablespoons all purpose flour
  • 1/4 cup + 2 Tablespoons cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup whole milk (2% or 3.5%)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water



Ingredients

CHOCOLATE FROSTING

  • 6 Tablespoons butter, room temperature
  • 3/4 cup cocoa powder
  • 2 cups confectioners’ sugar
  • 1/3 cup whole milk (3.5%) + additional for desired consistency
  • 1/2 teaspoon pure vanilla extract


Directions

  1. Position the rack of the oven to the middle and preheat oven to 350F.
  2. Grease a 9 x 9 inch round or 9 x 9x inch square cake pan with butter. If you do not have a pastry brush, you can also use a paper towel, or clean fingers.
  3. Sprinkle pan with 1 Tablespoon flour and tilt and wiggle pan to coat the surface. Set aside.
  4. Begin with the dry ingredients.
    Sift flour into a large bowl.
    Add salt, baking powder, baking soda, cocoa powder and sugar. Use a fork to mix together, breaking up any lumps that you find.
    Set this mixture aside.
  5. In a medium bowl, beat egg until creamy.
  6. Add the following ingredients mixing as you go.
    Vegetable oil, milk, and vanilla. Continue to beat with a fork until creamy and well incorporated.
  7. Now, mix the wet ingredients into the large bowl of dry ingredients. An electric mixer will make this party easier, but is not necessary.
  8. Mix until creamy and no lumps remain.
  9. Add boiling water and continue to mix until well incorporated.
  10. Pour batter until your prepared cake pan.
  11. Bake for 30-35 minutes or until you can insert a cake tester and it comes out clean.
  12. Transfer your cake onto the counter loosen the edges. Let cool in pan for 10 minutes, before flipping over placing onto a cooling rack. Once cooled move the cake to  your decorating plate. Serve or garnish with frosting.To make frosting:
  13. Cream butter in a large bowl.
  14. Using an electric mixer if you have one, add 1 cup of confectioners sugar to the butter and beat.
  15. Add the milk and vanilla and continue to mix.
  16. Add the cocoa powder and remaining sugar and blend together.
    Note: If you would like the frosting to be thinner or thicker, add more (or less) milk, or confectioners’ sugar about 1 Tablespoon at a time until desired consistency is reached.

Making the Cake:

Cake grease and dust pan
Lightly grease the cake pan with butter and dust with a little flour.
CAKE Dry ingredients
Prepare the dry ingredients.
Cake Mix Dry together
Combine all the dry ingredients together.
CAKE Wet ingredients
Prepare the wet ingredients.
Cake Wet Ingredients stir egg first
Break the egg into the bowl first and mix with a fork.
Cake Wet ingredients combine all with a fork
Mix all the wet ingredients together.
Cake Stir add wet into dry ingredients
Add the wet ingredients into the dry ingredients.
Cake beat with mixer to combine
Mix together with a beater until well combined.
Cake add boiling water to mixed ingredients
Add the boiling water and continue to mix until well incorporated.
Cake pour batter into pan
Transfer to the baking pan and place into the preheated oven.
Cake bake and remove from oven
Bake for 30-35 minutes or until you can insert a cake tester and it comes out clean.
Cake Put onto cooling rack
Let cake cool completely on the cooling rack.
Cake place cooled cake onto platter for frosting
Transfer to cake plate for frosting.

Making the Frosting:

Frosting ingredients
Cream butter in a large bowl using an electric mixer and add 1 cup of confectioners sugar to the butter and beat.
Frosting mix until creamy smooth
Add the milk and vanilla and continue to mix then add the cocoa powder and remaining sugar and blend together.
Frosting spread with metal spatula
Spread the frosting with a metal spatula.

As with any fresh baking, it is always the very best on the first day, but will keep well for 2-3 days in the refrigerator.

 

 

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2 Comments

  1. Hello! I made this recipe today because it was super easy, but for some reason the cake didn’t rise much… What could the reason be for that?

  2. This cake is over the top. Moist, tender and flavorful. I never want to lose the recipe. Thank you

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