One-Bowl Chocolate Cake with Cocoa Cream Frosting

One-Bowl Chocolate Cake

An easy, one-bowl chocolate cake with a creamy cocoa frosting. A cake made for chocolate lovers.

My Mom has an old McCall’s cookbook that she always keeps close by. Truth is she hardly lets it out of her sight. It’s chock full of old-fashioned cakes and pies just like this one. Easy recipes you can count on to come together quickly and don’t require a whole bunch of special ingredients.

The texture of this cake is nothing short of perfect – moist, tender and fluffy with superior chocolate flavor. The frosting is like spreadable candy. Sweet and rich with a milk chocolate like flavor that depends entirely on what kind of cocoa powder you use.

It gives both the cake and frosting it’s rich flavor so use one of good quality. Right now I’m loving on Saco cocoa powder. My Mom isn’t. It’s all about personal preferences. For the best results just use one you love.

Chocolate Cake with Cocoa Cream Frosting

One-Bowl Chocolate Cake with Cocoa Cream Frosting

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 1 double layer cake

One-Bowl Chocolate Cake with Cocoa Cream Frosting

An easy, one-bowl chocolate cake with a creamy cocoa frosting. A cake made for chocolate lovers.


1 + 1/2 cups all-purpose flour,(spoon and level into the measuring cup then sift)
1 + 1/2 cups granulated sugar
1/2 cup unsweetened cocoa
1 + 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening, at room temperature
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1/3 cup light heavy cream
1/4 cup butter, softened
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted


  1. Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round pans.
  2. Into a large mixing bowl sift together the flour, sugar, cocoa, baking soda and salt.
  3. Add the shortening and milk then beat 2 minutes on medium speed. Scrape down the sides of the bowl.
  4. Beat in eggs and vanilla 2 more minutes.
  5. Pour batter into floured pans and bake 35 to 40 minutes until a cake tester/toothpick comes out clean from center.
  6. Cool in pans on wire rack 10 - 15 minutes then turn out and cool completely on wire racks - right side up - before frosting.
  7. In a small saucepan heat the cream over medium heat until it strts to bubble around the edges. Remove from heat and allow to cool slightly.
  8. In a medium bowl on medium speed beat the butter, salt, cocoa, vanilla, 1/4 cup of the warm cream and half the sugar until smooth.
  9. Gradually add the remaining sugar beating until smooth and fluffy 2 - 3 minutes. If the frosting seems too thick to spread then beat in the remaining cream.
  10. Frost the cake immediately.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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  1. Monet says

    This is perfect timing! I have a friend who asked for a chocolate cake for her birthday. I don’t feel like making my normal cake (too complicated!) and this looks and sounds just as delicious! Thank you for sharing it with us!

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