A Simple One Pan Chocolate Cake with Chocolate Buttercream Frosting, need I say more?
If you are planning to celebrate Valentine’s Day with your loved ones or a Galantine’s Day with your friends, then this would be the perfect dessert treat for your celebrations!
It’s my 6th year of blogging with Pepper Delight! Also being the week of Valentine’s Day, I thought a delicious cake would be an apt dessert for the celebrations. So here I am, with a simple one pan chocolate cake which happened to be the one of most requested recipes from my readers.
Cakes are a desert unanimously loved by everyone. I already have a couple of cake recipes with chocolate on my blog, like for example my Chocolate Hazelnut Cake which is perfect for birthdays, anniversaries, or any party for that matter. Also check out my Texas Sheet Cake which is one of the easiest n tastiest sheet pan cakes you can serve a large crowd.
This cake is deliciously soft and tender with a creamy rich chocolate buttercream frosting, and it is perfect for small gatherings or to share with friends and family as a dessert. You can use a 9-inch square pan or an 8-inch round pan for this recipe and customize with your choice of frosting. I personally love chocolate buttercream frosting, but a chocolate ganache would also be a delicious alternative.
Enjoy, Happy Baking…!
Don’t forget to check out my previous years’ Blog Anniversary Special Cakes:
- 2017 – Chocolate Hazelnut Semi Naked Cake with Dark Chocolate Ganache
- 2018 – Matcha Cake with Buttercream Frosting and White Chocolate Matcha Drip
- 2019 – Neapolitan Ombre Cake
- 2020 – Key Lime Pie
- 2021 – Chocolate Meringue Cake
Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!
A Simple One Pan Chocolate Cake with Chocolate Buttercream Frosting.
- 1 cup flour
- ¼ cup unsweetened cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- 1 egg (at room temperature)
- 1 tsp vanilla extract
- ½ cup oil
- ½ cup buttermilk
- ½ cup freshly brewed warm coffee
- ½ cup softened unsalted butter
- 1½ cup powdered sugar (sifted)
- ¼ cup unsweetened cocoa powder (sifted)
- 2-3 tbsp milk
- 1 tsp vanilla extract
-
Preheat oven to 350 degree F. Line an 8-inch square or 9-inch round baking pan with parchment paper, apply butter to grease the pan and set aside.
-
In a medium bowl, combine dry ingredients by sifting flour, cocoa powder, baking soda, baking powder and salt. Set aside.
-
In the bowl of a stand mixer fitted with a paddle attachment, beat granulated sugar and egg until combined, followed by adding vanilla extract and oil.
-
Add the dry ingredients alternating with buttermilk and beat until they combine well. Add warm coffee and beat well for one last time, the batter will be loose/watery/runny.
-
Pour into the prepared pan and bake for 30-35 mins or until a toothpick inserted in the center comes out clean.
-
Unmold the cake carefully to a wire rack and allow it to cool completely.
-
In the bowl of a stand mixer fitted with a paddle attachment, beat butter until creamy. Add sifted cocoa powder, powdered sugar and vanilla extract, beat until it turns out smooth.
-
Add milk as needed for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.
-
If the frosting seems loose, refrigerate it for some time to thicken.
-
Spread the frosting over the cooled cake and style as desired.
- If your cake feels dry or crumbly after baking, brush some simple sugar syrup over the cake to retain it moistness and texture.
- Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.