Sometimes all you need is a simple, moist, and rich chocolate cake topped with the perfect icing and rainbow sprinkles. You’ve found it. This simple One Bowl Chocolate Cake recipe is the perfect rich and moist chocolate cake for any occasion! This easy recipe is the best ever One Bowl Chocolate Cake!
If you like easy and delicious cake recipes, try my Avocado Chocolate Cake, Chocolate Almond Zucchini Cake, or my Birthday Snack Cake which are all among my favorite cakes!
Growing up every year for my birthday my mom made me the same cake, Chocolate with Vanilla Icing in a rectangle dish. She made some sort of chocolate cake from a box (most likely Betty Crocker) and made an icing with powdered sugar and milk. I didn’t really like frosting very much back then (I know crazy!), so my brother and I would trade – I’d give him my frosting and he’d give me his cake.
I’ve learned so much about cake since those days. I know a birthday cake can be more than just chocolate cake with vanilla icing, and frosting has grown on me. I still eat it sparingly, but now I definitely feel like I can’t eat cake without frosting.
This simple recipe just uses one bowl, which means you can use a stand mixer with a paddle attachment, a hand mixer, or even a bowl with a wooden spoon. However you want to mix this baby up, this One Bowl Chocolate Cake comes together with ease. Have your cake and eat it too with the best ever One Bowl Chocolate Cake recipe!
FAQ’s
Can I use another type of oil?
Yes, if you want to use avocado oil or olive oil in this cake, you can do that as well!
Can I use vanilla extract instead of vanilla bean?
Yes, you can, but vanilla bean really gives this cake the best flavor! If you can get it, I highly recommend it. You can buy the organic ground vanilla bean I use here. But, if you want to use vanilla extract, you’ll need to add a little bit more as vanilla bean is stronger in flavor. If subbing to vanilla extract use 1 tablespoon of vanilla extract in the cake.
What else can I add on top?
You could add chocolate sprinkles instead of rainbow if you prefer. You can also add fresh fruit on top such as strawberries, blueberries, blackberries, or raspberries, they would all be delicious! You can also add Caramel Sauce on top or even a drizzle of Chocolate Ganache. Or feel free to add some nuts such as peanuts, pecans, or almonds. This is really a simple chocolate and vanilla cake, so anything you think would be good, probably would be good!
How should I store this cake?
This cake is moist and fluffy! So it should be stored in an airtight container to retain that perfect texture. After you bake and cut into the cake, you should cut the rest of it into pieces and put in tupperwares or a cake dome to keep them fresh! Or alternatively, you could wrap each one in plastic wrap. I don’t love that as it’s not as good and it’s also not very eco friendly, but it’s better than wasting the cake!
Ingredients I used to make this best ever One Bowl Chocolate Cake
La Tourangelle Organic Canola Oil
Organic Valley Heavy Whipping Cream
Costco Kirkland Organic Cane Sugar
Lafaza Organic Ground Vanilla Bean
NuNaturals Organic Dutch Cocoa Powder
Wholesome Organic Powdered Sugar
Simply Organic Vanilla Extract
India Tree Nature’s Colors Carnival Mix Sprinkles
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Sometimes all you need a simple moist and rich chocolate cake topped with the perfect icing and rainbow sprinkles. You’ve found it.
Ingredients
- Batter
3/4 cup organic canola oil
3/4 cup organic heavy whipping cream
3 organic large eggs
326 grams (1 1/4 cups plus 3 tablespoons) organic cane sugar
1 1/2 teaspoons organic ground vanilla bean
75 grams (scant 1 cup) organic Dutch cocoa
308 grams (2 cups plus 2 tablespoons) all natural cake flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
- Icing
1/4 cup (57 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
1 teaspoon organic vanilla extract
1/2 cup organic heavy whipping cream
- Topping
India Tree’s Carnival Mix Sprinkles (find here)
Directions
- Preheat the oven to 350°F.
- In the bowl of a stand mixer with the paddle attachment (or just a mixing bowl with wooden spoon or spatula), add the cake flour, cocoa, vanilla bean, baking powder and sea salt and stir together.
- Add the sugar, eggs, oil and heavy whipping cream and mix together to combine completely. Mix or stir until you have a smooth batter.
- Grease and flour a 9 x 13-inch baking pan. Pour batter in and spread evenly.
- Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
- Once the cake has cooled, start the icing. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cream and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
- Dump the icing onto the cake and spread evenly.
- Top with sprinkles (optional).
- Store covered in the fridge for up to 3 days.
Recipe Video
Notes
- Gluten Free – Replace the cake flour with 308 grams (2 cups)Â organic gluten free flour blend.
- High Altitude – Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
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