Chocolate Cake with Buttercream Frosting - Easy One Layer

Always Time to Whip up a Cake !  Make in a 9x13 pan or use a 9-inch springform pan.

There’s something comforting about a simple chocolate cake baked in one pan and frosted without fuss. This single layer cake is rich, moist, and topped with smooth buttercream that’s spread on thick and easy — no decorating required. It’s the kind of dependable dessert you can make for afternoon visitors, family gatherings, or just because the kettle’s on and cake sounds like a good idea.

Yield: 12 servings

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water

For the Chocolate Buttercream Frosting

1/2 cup, softened to room temperature
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
2–3 Tablespoons milk (start with 2)
1 teaspoon pure vanilla extract

Instructions

For the Cake

1. Preheat the oven:
   Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or the 9-inch round springform pan.
   

2. Mix dry ingredients:
   In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. Combine wet ingredients:
   In another bowl, beat the sugar, eggs, milk, oil, and vanilla until well combined.

4. Combine wet and dry mixtures:
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Add boiling water:
   Stir in the boiling water until the batter is smooth. The batter will be thin.

6. Bake:
   Pour the batter into the prepared pan.
   Bake 9×13-inch pan: 30–35 minutes
   or 9-inch springform pan: 40–45 minutes
   
   The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top begins to darken too quickly, loosely tent with foil during the last 10 minutes of baking.
   

   Note: A 9-inch round has less surface area than a 9×13, so the batter sits higher. Thicker batter = longer bake time.Always start checking around 38–40 minutes.

7. Cool:
   Allow the cake to cool completely in the pan on a wire rack before frosting.

For the Chocolate Buttercream Frosting

1. In a mixing bowl, beat 1/2 cup softened room temperature butter until smooth.
2. In a separate bowl, whisk together the powdered sugar and cocoa powder. Gradually add to the butter, mixing on low speed.
3. Add the milk and vanilla. Beat until smooth and fluffy.
4. If too thick, add a little more milk. If too soft, add a bit more powdered sugar.
5. Spread over cooled cake.

Nutritional Information (Per Serving)

Calories 450, Protein 4g, Carbohydrates 70g, Sugars 50g, Total Fat 20g, Saturated Fat 10g, Sodium 300mg, Fiber 3g