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. Jen says

    My cakes fell in the middle really badly, but I have to admit, they still tasted delicious. I plan to try again and see if I can figure out where I went wrong.

    • says

      Hi Jen! It could be a few different things – sometimes not cooking it enough will cause it to fall or if your baking powder is losing it’s potency. You can troubleshoot here to see if you think it might be one of these. Sorry I can’t help more – it’s hard to tell without being in the kitchen with you! 😉 Thank-you for making it!

  2. Jodie says

    This was my first chocolate cake ever. The cake batter was DELICIOUS, but beyond that, something went horribly wrong. It was very heavy AND it fell. Like I said, what I still had was delicious, but I don’t know what happened.
    Well, I take that back; I do know one problem: I sprayed Pam on my cake pans before flouring. I read later that I’m not supposed to do that. Could this have been the cause of all this problem, or something else?

  3. says

    Ok, this looks delicious. Can I just make and eat everything on here please?
    Your photos are so good. It’s making it even harder to resist making this whole cake to eat for myself.

    -Kat S. from

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