Imagine a decadent chocolate cake so rich, moist, and effortless that it'll become your go-to dessert for every occasion. This One-Bowl Chocolate Cake with Mocha Buttercream Frosting is not just a recipe—it's a game-changer that promises maximum flavor with minimal effort. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating bakery-worthy desserts in just 40 minutes, leaving your guests wondering about your secret culinary skills.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup strong brewed coffee
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine 1 3/4 cups of all-purpose flour, 1 3/4 cups of sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk the dry ingredients together until well blended.
- Add 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until the batter is smooth and well combined.
- Carefully stir in 1 cup of boiling water. The batter will be thin, but this is normal. Mix until fully incorporated.
- Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the mocha buttercream frosting. In a large mixing bowl, beat 1 cup of softened unsalted butter on medium speed until creamy.
- Gradually add 3 1/2 cups of powdered sugar and 1/2 cup of cocoa powder, mixing on low speed until combined. Then, increase the speed to medium and beat until fluffy.
- Pour in 1/4 cup of strong brewed coffee and mix until the frosting reaches your desired consistency. If it's too thick, add a little more coffee; if too thin, add more powdered sugar.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of mocha buttercream frosting on top.
- Carefully place the second layer on top and frost the top and sides of the cake with the remaining mocha buttercream. Use a spatula or a cake knife to create a smooth finish or decorative swirls.
- Slice and serve your delicious one bowl chocolate cake with mocha buttercream frosting. Enjoy!
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake tender.
- The boiling water might seem unusual, but it helps create an incredibly moist chocolate cake.
- For the frosting, brew a strong coffee to enhance the mocha flavor.
- Let the cake cool completely before frosting to prevent melting.
- Use an offset spatula for smooth, professional-looking frosting.
- For extra decoration, consider dusting with cocoa powder or adding chocolate shavings.
- Store the cake in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 5g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 75mg