In a separate bowl, mix together the eggs, vegetable oil, buttermilk, and vanilla.You may end up with a few lumps in your batter, but the end-product will still be great! If you're in a rush, you don't have to sift these ingredients together, just combine them and use a whisk or fork to mix.Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.Grease a 9x13 pan then coat the pan with flour.Unsweetened cocoa powder (I like dark, but regular would work just as well!).One Layer Chocolate Cake with Vanilla Cream Cheese Frosting.Would you like to see this chocolate cake recipe on my instagram or tiktok? Let me know in the comments! Jump to: If you like this recipe, check out my brandy old fashioned cake recipe and my lazy chocolate chip bars! This will definitely be your go-to rich chocolate cake going forward.Ĭake prep time is only 15 minutes, and cook time is 45 minutes.
#BEST CHOCOLATE CAKE VANILLA FROSTING RECIPE FULL#
It's so easy to make, only dirties up two bowls, and is so fluffy and full of flavor. It literally does not get any better than this. But let me tell you- this is the chocolate cake recipe to end all chocolate cakes. I’ve never met a chocolate cake I didn’t like. Whenever my husband requests a dessert, it is 1 of 2 things: my chocolate chip cookies or the chocolate cake I’m about to tell you about. It's the perfect cake for a relaxed birthday, a friends gathering, or a lazy Sunday afternoon. It's made with buttermilk AND coffee, so the flavor is very deep but its as fluffy as a cloud. You only needs two bowls, and it comes together in just 1 hour start-to-finish. Cool completely before frosting it or the frosting will melt.This one layer chocolate cake with cream cheese frosting will make all your fluffy chocolate dreams come true. If you’re baking it in a sheet pan, you’ll already have the parchment paper to just pop off and place on the cooling rack. It’s a gooey cake, so the parchment paper on the cooling rack is KEY to keeping things neat. Turn the cake out onto a cooling rack lined with greased parchment paper. Run a knife around the edges so the cake will come out more easily. Cool in the pans for 5 minutes (unless you’ve over-baked it*).The center of the cake tends to sink a little but that’s okay! It will be delicious and moist and covered with frosting anyway. If you’re unsure, you can put a knife in the middle and it should come out with a few crumbs. It will continue baking in your pan after you take it out of the oven. It should jiggle like solid pudding, not like jello. Keep adding 3 minutes on your time and checking it again. Give the pan a jiggle when you start smelling it. When you start to smell it, it’s probably almost done. You can always add more time, you can’t take away. Always bake for a few minutes less if you’ve never made this recipe before, so you don’t over-bake the cakes. Immediately pour the batter into the prepared pans and bake about 20-25 minutes.Slowly add the coffee and stir just to combine, scraping the bottom of the bowl.Slowly add the wet ingredients to the dry and mix with a spatula or spoon.In a medium bowl, take the whisk and mix together the buttermilk, oil, eggs, and vanilla.I actually don’t like using an electric mixer with this recipe- it’s too liquidy In a large bowl with a whisk, sift the flour, sugar, cocoa, baking soda, baking powder, and salt, and mix until combined.
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