Best One Bowl Chocolate Cake with Milk Chocolate Frosting
Just a really great, incredibly easy chocolate cake that is pretty tough to beat. A heap of fluffy milk chocolate frosting seals the deal beautifully.Â
- Yield: Bakes one 9-by-13-inch cake
Ingredients
For the cake
- 2 eggs, beaten and at room temperature
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 1/2 cup canola or vegetable oil
- 1 TBSP vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup hot coffee
For the Frosting
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2.5 cups powdered sugar
- 8 ounces milk chocolate, melted per package directions and cooled slightly
- 2 teaspoons vanilla extract
- 3 TBSP heavy cream
Instructions
-
Preheat your oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non-stick spray and then line with parchment paper. Spray again.
-
In a large mixing bowl, beat together the eggs, buttermilk, sour cream, oil, and vanilla until smooth. Sift in the flour, sugar, cocoa powder, baking powder, baking soda, and salt (this prevents conspicuous clumps). Mix just until the flour is fully incorporated. Add the coffee and mix until combined.
-
Pour the batter into your prepared baking dish. Bake for 22 to 25 minutes, until the top is just set and a cake tester comes out clean. Let the cake cool completely before you frost it.
-
To make the buttercream, add the butter and powdered sugar to the bowl of a stand mixer (or use a hand-held mixer). Beat for 3 to 4 minutes, until light and fluffy. Add the melted milk chocolate and vanilla and beat, scraping down the bowl as needed, for about 2 minutes more, until well mixed. Add the heavy cream and whip the frosting for 2-4 minutes more or until light and fluffy.
-
Frost the cake and decorate as desired.