Quick and Easy Single Layer Chocolate Cake with Buttercream Frosting Recipe

Single Layer Chocolate Cake with Buttercream Frosting – A Simple Yet Delightful Treat
Sometimes, you just need a quick and easy dessert that satisfies a chocolate craving without all the fuss of a multi-layered cake. That’s where this single layer chocolate cake comes in! With simple ingredients from your pantry, you can whip up this delicious cake in no time – perfect for unexpected guests or a last-minute dessert. There’s no need for extravagant layers; this cake, with its rich chocolate flavor and smooth buttercream frosting, hits the spot. It’s the ideal recipe when you want something simple but delicious. Serve it straight from the pan, and your guests will be delighted without all the extra work!

Did You Know?
Chocolate cake dates back to the 18th century when chocolate was becoming more affordable. Over time, it evolved into the rich and decadent dessert we enjoy today, often paired with various frostings. This particular recipe is a simple take on the classic, proving you don’t need to be fancy to serve up something amazing.

Recipe:
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 vanilla extract
• 1 cup boiling water

For the Chocolate Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 cup milk (plus more if needed)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:
For the Cake:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
   Personal Tip: Greasing the pan thoroughly prevents the cake from sticking, making it easier to remove after baking.

2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
   Personal Tip: Sift the cocoa powder to ensure no lumps for a smooth, even batter.

3. Combine Wet Ingredients:
   In another large bowl, beat the sugar, eggs, milk, oil, and vanilla extract until well combined.
   Personal Tip: Using room temperature eggs and milk helps the batter mix evenly, producing a softer cake.

4. Combine Dry and Wet Ingredients:
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   Personal Tip: Don’t overmix the batter – it ensures a tender cake texture.

5. Add Boiling Water:
   Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
   Personal Tip: Adding boiling water intensifies the chocolate flavor and gives the cake a soft, moist texture.

6. Bake:
   Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
   Personal Tip: If the cake is browning too quickly, tent it loosely with aluminum foil to prevent overbaking.

7. Cool:
   Allow the cake to cool completely in the pan on a wire rack.
   Personal Tip: Ensure the cake is completely cool before frosting, or the buttercream will melt.

For the Chocolate Buttercream Frosting:

1. Beat Butter:
   In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy.
   Personal Tip: Using room temperature butter ensures smooth, fluffy frosting.

2. Add Cocoa Powder and Sugar:
   Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
   Personal Tip: Start mixing on low to avoid powdered sugar clouds!

3. Add Milk and Vanilla:
   Add the milk, vanilla extract, and a pinch of salt, beating on high speed until the frosting is light and fluffy. Add more milk, one tablespoon at a time, if the frosting is too thick.
   Personal Tip: For a richer flavor, substitute some of the milk with heavy cream.

4. Frost the Cake:
   Spread the chocolate buttercream frosting evenly over the cooled cake.
   Personal Tip: Use an offset spatula for a smooth finish, and dip the spatula in hot water for a professional touch.

Nutritional Information (Per Serving):
Calories: 450, Protein: 4g, Carbohydrates: 70g, Sugars: 50g, Total Fat: 20g, Saturated Fat: 10g, Sodium: 300mg, Fiber: 3g

Kitchen Tips, Great Ideas, How to Save Money

1. Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before mixing. This helps achieve a smooth batter and consistent texture in the cake.

2. Sifting Cocoa Powder: Sift the cocoa powder to remove lumps before adding it to the dry ingredients. This ensures a smooth and uniform batter.

3. Boiling Water: Adding boiling water to the batter enhances the chocolate flavor and helps dissolve the cocoa powder completely, resulting in a richer taste.

4. Buttercream Frosting Consistency: If the frosting is too thick, add a little more milk (one tablespoon at a time) until you reach the desired consistency. If it’s too thin, add more powdered sugar.

5. Smooth Frosting: For a smooth frosting finish, use an offset spatula. Dip it in hot water, wipe off the excess, and then use it to smooth the frosting.

6. Flavor Enhancements: Add a teaspoon of instant coffee granules to the boiling water to intensify the chocolate flavor of the cake.

7. Storing the Cake: Store the cake in an airtight container at room temperature for up to 3 days. If you live in a hot climate, consider refrigerating it to keep the frosting firm.

8. Freezing the Cake: You can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw before frosting and serving.

9. Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Fresh berries also pair well with chocolate cake.

10. Saving Money: Buy baking staples like flour, sugar, cocoa powder, and butter in bulk to save money. Look for sales on these items and stock up when prices are low.

Let’s Learn About Why We Use Boiling Water in This Recipe
Boiling water in this cake recipe serves a critical purpose. When you add boiling water to the cocoa powder, it helps to dissolve the cocoa completely, intensifying the chocolate flavor. This also creates a smoother, more liquid batter, allowing for even moisture distribution during baking. The boiling water also activates the leavening agents (baking powder and soda) more effectively, resulting in a lighter and fluffier cake.