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One Bowl Chocolate Birthday Cake

This chocolate birthday cake recipe is moist, flavorful, and takes no more than 10 minutes to get in the oven.

Having an easy chocolate cake recipe can really come in handy when it comes to birthday parties. Especially when it’s a recipe that only requires one bowl.  Finish it off with some chocolate buttercream, and you’ve got the ultimate chocolate birthday cake.

  • One Bowl Cake:
  • 2 cups All Purpose Flour
  • 1 cup Sugar
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 3/4 teaspoon Salt
  • 1/2 cup Olive Oil
  • 2 Eggs
  • 1/3 cup Milk
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Boiling Water
  • Chocolate Buttercream:
  • 1 1/2 cups (3 sticks) Unsalted Butter, at Room Temperature
  • 1 1/2 cups Confectioners Sugar
  • 1 cup Cocoa Powder
  • Pinch Salt
  • 1 teaspoon Pure Vanilla Extract
  • Candles, for Topping

To make the chocolate cake, preheat the oven to 350 degrees F. Grease 2 6-inch cake pans and line the bottoms with parchment paper, set aside until needed.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Add the olive oil, eggs, milk, and vanilla, and stir until fully incorporated.  Carefully stir in the boiling water until the batter is smooth.

Divide the batter between the 2 prepared pans. Bake the cakes until a toothpick inserted in to the center of each cake comes out clean, about 30 minutes. Allow the cakes to cool in the pans for 5 minutes, and then remove the cakes from their pans and transfer to a cooling rack to cool completely. 

While the cakes are cooling, make the chocolate buttercream. Place the butter in the bowl of stand mixer fitted with the whisk attachment, and beat until light and fluffy, about 5 minutes.

Add the confectioners sugar, cocoa powder, and salt and mix (gradually increasing in speed) until the sugar and cocoa powder are fully incorporated and the mixture is completely brown, about 5 minutes.  You may need to stop the mixer and scrape down the sides of the bowl a couple times. 

Add the vanilla and whisk until the mixture is light and fluffy, about 3 minutes.  Once the buttercream is creamy and airy, the buttercream is done.

To assemble the cake, cut each cake horizontally in half to create 4 equal layers.  Place 1 cake bottom on a plate and then spread a layer of buttercream on top.  Repeat the process and continue layering the cake until you finish with the top layer of cake. 

To frost the cake, frost a thin layer around the sides and top of the cake to seal in the crumbs (this is a crumb coat).  Place the cake in the refrigerator, or freezer, to harden the crumb coat. Finish by frosting the cake with an even layer of frosting on the sides and top of the cake. To create the “line” effect, I just ran my small spatula around the sides and top of the cake. 

Place a candle on top before serving. Enjoy!

This cakes lasts up to 5 days in a sealed container.

Makes 1 6-inch, 4-layer Chocolate Cake

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