One Pan Chocolate Cake
This is my grandmother’s one pan chocolate cake recipe! The chocolate is dense, the frosting is scrumptious and I am sure this will become your go-to cake recipe. Especially since you make it directly in the pan.
This recipe brings back a lot of great memories.
I have to share something. Although I’ve named this chocolate cake recipe after my grandmother Clara, who introduced us to it, I found out a few years ago that this wasn’t really Clara’s cake recipe. It came off of the back of a bag of flour!
Say what?
I thought my Nana developed the best chocolate cake ever.
If someone wants to make me a cake for my birthday, this is the cake I request because it’s moist, delicious and the frosting is so fabulous!
One of the things I love about this cake is it’s moist from the get-go but as it rests overnight, it gets even more moist. One of the things I loved to do when I was growing up was scraping the bottom of the pan to get that little layer of moist goodness.
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Helpful tips
- The holes that you make in the flour aren’t really necessary but I’ve always done it this way
- When you mix with a fork, make sure the scrape the corners and sides to get all the flour mixed
- I take my fork and squish it towards the bottom of the pan as well to get all the ingredients incorporated
- Wait until the cake is completely cooled before frosting it
How to make one pan chocolate cake
Pre-pre-step
Make the frosting 1/2 hour before starting the cake recipe. See recipe.
Pre-step
Preheat the oven to 350 degrees Fahrenheit. Get out a 9 x 9 pan, but don’t grease it.
Step one
Add flour to the pan. (A)
Step two
Add sugar. (B)
Step three
Add cocoa powder, baking soda and salt. (C)
Step four
Take a fork and mix all the ingredients together. (D)
Step five
With the fork, make 4 holes in the dry ingredients.
Step six
Carefully pour the oil in the holes. (E)
Step seven
Add apple cider vinegar and vanilla in the holes. (F)
Step eight
Add water. (G)
Step nine
Take a fork and mix it all together being careful to get the edges and don’t leave any dry ingredients behind. (H)
The reason you use a fork is it makes it so easy to get those corners.
Step ten
Bake for 30 minutes, use a cake tester and if not done, cook for 3 more minutes.
Step eleven
Wait until the cake is fully cooled before frosting it.
All that is left is to cut a piece and serve it.
Time for its close up.
I hope you enjoyed this one pan chocolate cake recipe.
Other dessert recipes
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
One Pan Chocolate Cake
Ingredients
Dry Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 6 tablespoons olive oil (or vegetable oil)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 1 cup cold water
Frosting
- 2 tablespoons flour
- 1/2 cup milk
- 1/2 cup butter softened
- 1/2 cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 F
- In the pan add all the dry ingredients, use a fork to mix them together
- Make 4 holes in dry ingredients and add the wet ingredients to the holes
- Use the fork to mix the batter, making sure the flour is totally incorporated. Especially around the edges
- Place in oven for 30 minutes
Make Frosting
- In a saucepan, add the flour and milk. Turn the heat on medium and using a whisk incorporate the flour into the milk until it thickens and the mixture pulls away from the sides. It takes around 5 minutes or less
- Place saucepan into the refrigerator to cool for 10 minutes
- Take out of fridge and add the softened butter, sugar and vanilla and beat it for 5 minutes minimum until it’s nice and creamy
- Place in fridge until cake is cooled
- Frost cake
- Plate a piece
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- The holes that you make in the flour aren’t really necessary but I’ve always done it this way
- When you mix with a fork, make sure the scrape the corners and sides to get all the flour mixed
- I take my fork and squish it towards the bottom of the pan as well to get all the ingredients incorporated
- Wait until the cake is completely cooled before frosting it
