one layer chocolate cake recipe

Written BySheba G Updated On
one layer chocolate cake recipe
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The Best one layer chocolate cake recipe

I’ve been making this one layer chocolate cake recipe for years, and it’s still a favorite in our household. The first time I made it, I was blown away by how moist and rich it was.

My kids love helping me mix the batter, and they can’t get enough of the chocolatey goodness that comes out of the oven. This cake is perfect for any occasion – whether it’s a birthday party, a family gathering, or just a Tuesday night dessert.

The best part is that it’s surprisingly easy to make, even for a beginner in the kitchen. The secret to its success lies in the simple yet effective technique of using just one layer of batter, which allows the cake to cook evenly and prevents it from becoming too dense.

I like to serve it with a scoop of vanilla ice cream or whipped cream, but it’s just as delicious on its own. The recipe is also relatively healthy, considering how decadent it tastes – we use less sugar than most recipes and opt for whole wheat flour instead of all-purpose.

This cake has become a staple in our household, and I’m sure it will be in yours too once you give it a try! The smell of chocolate wafting from the oven is one of life’s greatest pleasures, and this cake delivers on that front.

It’s also a great way to use up any leftover eggs or buttermilk you might have on hand.

Classic One Layer Chocolate Cake

Classic One Layer Chocolate Cake

4.7 from 1727 votes

A rich and moist one layer chocolate cake perfect for any occasion. This recipe is simple to follow and delivers a decadent dessert experience.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

For the Chocolate Buttercream Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla extract
3-4 tbsp milk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan.
Set aside.
3In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
4Mix well to ensure all dry ingredients are evenly distributed.
5Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
6Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
7Gradually add the boiling water to the batter and mix on low speed until just combined.
8The batter will be thin.
9Pour the batter into the prepared baking pan.
10Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake should start to pull away from the sides of the pan.
12While the cake is baking, prepare the chocolate buttercream frosting.
13In a large mixing bowl, beat the softened butter until creamy.
14Gradually add the powdered sugar, cocoa powder, and salt.
15Mix on low speed until combined, then increase to medium speed and beat until light and fluffy.
16Add the vanilla extract and milk, one tablespoon at a time, until the desired consistency is reached.
17Beat on medium speed for an additional 2-3 minutes.
18Once the cake is done, remove it from the oven and let it cool completely in the pan on a wire rack.
19This will take about 1-2 hours.
20Spread the chocolate buttercream frosting evenly over the cooled cake.
21Slice and serve.
22Store any leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 450mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 42g🥩Protein: 5g

📝Notes

Tips: For a richer chocolate flavor, use Dutch-processed cocoa powder. You can also add 1/2 cup of chopped nuts or chocolate chips to the batter for added texture.

Watch Video Of How Classic One Layer Chocolate Cake Works

This one layer chocolate cake recipe has become a staple in our household, and I’m confident it will be in yours too once you give it a try! Not only is it incredibly easy to make, but it’s also relatively healthy compared to other dessert recipes out there.

The best part? It’s perfect for any occasion – whether you’re hosting a birthday party, family gathering, or just need a quick dessert fix.

One thing’s for sure: this cake will always be a good idea!

❓ Frequently Asked Questions About One Layer Chocolate Cake

What type of flour should I use?

You can use either all-purpose or whole wheat flour for this recipe – both will yield delicious results. If you’re looking for a gluten-free option, you can substitute in almond flour or coconut flour instead.

How do I ensure the cake doesn’t stick to the pan?

Make sure to grease your pan thoroughly with butter or cooking spray before adding the batter. You can also dust the pan with some cocoa powder or confectioners’ sugar for extra non-stick power.

Can I make this cake ahead of time?

Yes – you can make the batter up to 24 hours in advance and store it in the fridge until you’re ready to bake it. Just be sure to let it come to room temperature before popping it in the oven.

What if I don’t have buttermilk?

You can easily substitute regular milk with 1 tablespoon of white vinegar or lemon juice added to it – stir well and let it sit for 5-10 minutes before using.

How long does this cake keep?

You can store this cake at room temperature for up to 3 days or wrap it tightly and freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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