One-Layer Chocolate Cake with a Rich Chocolate Finish
A simple yet rich one-layer chocolate cake perfect for any occasion. Easy to prepare and deliciously satisfying.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup whole milk
- 2 teaspoons vanilla extract
Optional Add-ins
- 1/2 cup chocolate chips
- 1 teaspoon espresso powder
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. Gather all ingredients and allow them to reach room temperature.
- In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Stir in the vanilla extract. If desired, fold in chocolate chips and espresso powder for additional flavor.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Slice and serve as is, or frost with your favorite chocolate icing for an extra touch of sweetness.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Test for doneness by inserting a toothpick into the center of the cake. Let the cake cool completely before frosting to prevent the frosting from melting. Ingredient Substitutions: Substitute whole milk with almond milk for a dairy-free option. Use gluten-free flour for a gluten-free version. How to Serve: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Storage & Freshness: Wrap the cooled cake in plastic wrap to maintain moisture. Make-Ahead Tips: Bake the cake a day in advance and store it wrapped at room temperature. Frost just before serving for best results.