One Bowl Chocolate Cake

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 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. 

one layer chocolate cake with vanilla icing and rainbow sprinkles

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!

So with today being my birthday, I am taking it back to the original birthday cake. Because, sometimes a simple one layer sheet cake is all I need. It doesn’t need it to be fancy because I’m just going to eat it. All this cakes needs to do is taste good – and it does! Make this next time you’re just craving cake or don’t feel like getting out the cake spinner, frosting scraper, or piping bag. And, top it with rainbow or chocolate sprinkles – my fave!

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.

one layer chocolate cake with vanilla icing and rainbow sprinkles
one layer chocolate cake with vanilla icing and rainbow sprinkles
one layer chocolate cake with vanilla icing and rainbow sprinkles
one layer chocolate cake with vanilla icing and rainbow sprinkles

One Bowl Chocolate Cake

Recipe by MimiDifficulty: Easy
Makes

12

servings

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.

Notes

  • Gluten Free – Replace the cake flour with 308 grams (2 cups) 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.

Did you make this recipe? 
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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Make sure to check out my Strawberry Whipped Cream Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!

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