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This one layer chocolate cake with cream cheese frosting will make all your fluffy chocolate dreams come true. You only needs two bowls, and it comes together in just 1 hour start-to-finish. It's made with buttermilk AND coffee, so the flavor is very deep but its as fluffy as a cloud. It's the perfect cake for a relaxed birthday, a friends gathering, or a lazy Sunday afternoon. And no stand mixer is required!
About
Whenever my husband requests a dessert, it is 1 of 2 things: my chocolate chip cookies or the chocolate cake I’m about to tell you about.
Now, I love desserts. I’ve never met a chocolate cake I didn’t like. But let me tell you- this is the chocolate cake recipe to end all chocolate cakes. Seriously. It literally does not get any better than this.
It's so easy to make, only dirties up two bowls, and is so fluffy and full of flavor. This will definitely be your go-to rich chocolate cake going forward.
Cake prep time is only 15 minutes, and cook time is 45 minutes.
If you like this recipe, check out my brandy old fashioned cake recipe and my lazy chocolate chip bars!
Would you like to see this chocolate cake recipe on my instagram or tiktok? Let me know in the comments!
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Ingredients
Cake
- All purpose flour
- Sugar
- Unsweetened cocoa powder (I like dark, but regular would work just as well!)
- Baking powder
- Baking soda
- Salt
- Eggs
- Vegetable oil
- Buttermilk
- Vanilla extract
- Coffee
Cream Cheese Frosting
- Cream cheese
- Unsalted butter
- Powdered sugar (ie. confectioners sugar)
- Vanilla extract
See recipe card for quantities.
Instructions
Prepare.
- Preheat your oven to 350.
- Grease a 9x13 pan then coat the pan with flour.
Mix the Batter.
- Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
- If you're in a rush, you don't have to sift these ingredients together, just combine them and use a whisk or fork to mix. You may end up with a few lumps in your batter, but the end-product will still be great!
- In a separate bowl, mix together the eggs, vegetable oil, buttermilk, and vanilla. Be sure that all ingredients are room-temperature so these don't curdle.
- Slowly pour the wet ingredients into the dry ingredients, and stir using a stand mixer, hand mixer, or by hand. Mix until just combined. It is important not to overmix here, so the cake doesn't get tough!
- Add the coffee, and stir to combine. The batter will be loose, easily drizzling off of a spoon. Pour the batter into the prepared pan.
Bake.
- Bake 40-45 minutes, or until a toothpick comes out with just crumbs, not loose batter.
- Allow the cake to fully cool before frosting, at least 2 hours.
Make the Frosting.
- Start making the frosting shortly before you plan to frost the cake.
- Beat together the butter, cream cheese, and vanilla extract until fully combined. Ensure all ingredients are room-temperature to avoid chunks in the frosting.
- Add powdered sugar, 1 cup at a time, until fully incorporated. If you like your frosting more loose, add heavy whipping cream or milk (preferably whole, but any kind will work) until it's your preferred consistency.
Assemble.
- Once the cake is fully cooled, spread the frosting evenly over it.
- Voila! Best easy chocolate cake ever!
Substitutions
Coffee: If you're worried about the cake having a coffee flavor, don't be! The coffee flavor doesn't come through, it just intensifies the chocolate flavor so it tastes even more chocolate-y. I included this because I often find that chocolate cake can lack flavor sometimes- this cake is full of it!
If you're worried about the caffeine content, know that with only 8 oz of coffee split between an entire cake, theres very little caffeine in each slice. Also, you can definitely use decaf if you'd like.
If you definitely don't want to use coffee, you can use hot water or milk instead.
Buttermilk: There are a few things you can substitute for buttermilk. One option is to use the same amount of whole milk, plus 1 tablespoon of lemon juice. Another option is to use sour cream! With both of these options, the texture and flavor may be a bit different, but it'll still be tasty!
Variations
Frosting: I made it this time around with cream cheese frosting because that’s Chris’s favorite to go with chocolate cake, but I recently made it with vanilla buttercream for a friend’s birthday and it was just as delicious. I’m sure it would also pair well with chocolate buttercream (or really just about any other frosting because it is a very versatile cake). You could also add chocolate to the frosting to make a chocolate cream cheese frosting!
Gluten-Free: I've never made this cake gluten-free, so I'm not sure how it would go! However, you can check out this article and give it a try. If you do, let me know how it goes so I can share with other readers!
Toppings: Please feel empowered to add toppings to this cake! Sprinkles would be great for a birthday celebration, raspberries or strawberries to make it a bit fancy, or some chopped candy to make it mouthwatering. The options are endless! Ooooooh try caramel sauce. Yum.
Description
A few words I'd use to describe this chocolate cake are:
- Fluffy and soft
- Flavorful with a rich chocolate flavor
- Moist and springy
- Quick, easy, and doesn't require many bowls
- Perfect recipe for an easy, crowd-pleasing dessert
Troubleshooting
- Cake was gooey in the middle: If your cake is gooey, you most likely didn't cook it long enough! The best way to know whether your cake is done is with the toothpick test. Insert a toothpick into the center of your cake. If it comes out dry or with a few crumbs, it's done! If there is batter on it, keep in in the oven for a few more minutes, then check again.
- Cake was dry: If your cake was dry, you may have cooked it for too long, or your oven was at too high of a temperature. This could be an issue with your oven being a different temperature than what you set it to, which can happen over time. You can remedy this by checking the oven temperature with a thermometer before inserting the cake.
- Cake was tough: If your cake is tough, you may have overmixed the cake. Stir until all the ingredients are just mixed together to avoid overmixing.
- Cake didn't rise: If your cake is dense or didn't rise, your baking soda and/or baking powder may be expired. Check those dates! You also may have waited too long between making the batter and putting it in the oven. As soon as the batter is ready, put it in the oven for best results!
- Frosting has clumps: If your frosting is clumpy, your cream cheese and/or butter may not have been at room temp when you started mixing. It will taste just fine, but aim for room temperature next time for optimal results!
- Cake sticks to pan: If your cake is sticking to the pan, next time, you can line the pan with parchment paper.
Top Tip
Make sure your cake is completely cooled before trying to frost it, to ensure the frosting doesn't melt when you put it on the cake.
Equipment
- 9x13 pan: I like to use a light-colored nonstick pan for an even bake. Wilton is always a good option! I also regularly use glass 9x13s and it comes out beautifully.
- Mixing bowls: These nesting bowls are used daily in my house!
- Hand mixer: Cuisinart is a great, long-lasting brand.
Storage
Cover and store the cake in the refrigerator for up to 5 days. Remove the cake from the refrigerator 30 minutes before you want to eat it to allow it to come to room temperature.
FAQs
You can store this chocolate cake in the refrigerator for up to 5 days.
Notes
- I donate 10% of all proceeds from my blog to a nonprofit Christian organization or church.
- If you want more amazing recipes spiced up with some Jesus, sign up for my newsletter, and follow me on Instagram, Facebook, TikTok, and YouTube!
One Layer Chocolate Cake with Vanilla Cream Cheese Frosting
Ingredients
Cake
- 1 ¾ cups all purpose flour
- 2 cups sugar
- ¾ cup cocoa powder dark
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs room temperature
- ½ cup vegetable oil
- 1 cup buttermilk room temperature
- 2 teaspoon vanilla extract
- 1 cup hot coffee 8 oz
Cream Cheese Frosting
- 1 pkg cream cheese room temperature
- ½ cup unsalted butter room temperature
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare.
- Preheat your oven to 350.
- Grease a 9x13 pan then coat the pan with flour.
Mix the Batter.
- Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
- In a separate bowl, mix together the eggs, vegetable oil, buttermilk, and vanilla.
- Slowly pour the wet ingredients into the dry ingredients, and stir using a stand mixer, hand mixer, or by hand. Mix until just combined.
- Add the coffee, and stir to combine. The batter will be loose. Pour the batter into the prepared pan.
Bake.
- Bake 40-45 minutes, or until a toothpick comes out with just crumbs, not loose batter.
- Allow the cake to fully cool before frosting, at least 2 hours.
Make the Frosting.
- Start making the frosting shortly before you plan to frost the cake.
- Beat together the butter, cream cheese, and vanilla extract until fully combined.
- Add powdered sugar, 1 cup at a time, until fully incorporated.
Assemble.
- Once the cake is cooled, spread the frosting evenly over it.
- Voila! Best chocolate cake ever!
Nutrition
Did you make this chocolate cake with vanilla cream cheese frosting? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂
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