Best One-Bowl Chocolate Cake
This One-Bowl Chocolate Cake is a rich and decadent moist chocolate cake that comes together in just one bowl. The fudgy frosting is irresistible. Follow the instructions below to frost the 3-layer cake easily. This is my go-to birthday cake but it’s perfect for any occasion.
Chocolate cake
Makes 3 (8-inch) round cakes)
3 cups all-purpose flour
3 cups white sugar
1 and 1/2 cups cocoa
1 tablespoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons salt
3 eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
1 tablespoon strong prepared coffee
1 ½ cups warm water
Chocolate buttercream
1 cup butter, softened
¾ cup cocoa
1 ½ teaspoon vanilla
4 cups sifted icing sugar
4 to 5 tablespoons milk
For frosting, in mixing bowl of stand mixer beat butter on medium speed until light and fluffy, about 3 minutes. Turn speed to low and add vanilla and icing sugar 1 cup at a time. Beat for another 3 minutes. Scrape the sides of the bowl often. When all the sugar has been added the icing will appear dry. Add milk 1 tablespoon at a time and beat until light and fluffy. Refrigerate in an airtight container when not in use. Can be stored in the refrigerator for up to 2 weeks. Whip again before using. Makes 3 cups.
For cake, preheat oven to 350° F. Sift all dry ingredients into mixing bowl of stand mixer. Turn mixer on low speed to gently combine for approximately 30 seconds. Add all wet ingredients and beat at medium speed for about 3 minutes or until completely combined. Scrape down sides and bottom of mixer to ensure batter is evenly combined and beat for another minute. Pour batter evenly into 3 cake pans and bake for 30 to 35 minutes. Cool completely before frosting.
How to Frost a 3-Layer Cake
Start by placing your first cake layer on a serving plate and add a generous amount of frosting on top. Smooth it out with an offset spatula, then add the second layer on top. Repeat this process with the second layer, then gently place the final layer on top.
Next, do a crumb coat by spreading a thin layer of frosting all over the cake to seal in any loose crumbs. Chill the cake for about 30 minutes to set the crumb coat. Once chilled, apply a thick, even layer of frosting all over the cake. Use the spatula to create swirls or peaks for a decorative finish.
Note: watch that cake does not over-bake and become dry. Tester should come out free of liquid but have some cake sticking to it the cake will continue to cook slightly after removing from oven.
