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One Bowl Chocolate Layer Cake

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One Bowl Chocolate Cake
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  • - ServingsServings



  • 3 cup milk or semi sweet chocolate chips (18 ounces)
  • 1 1/2 cup sour cream or non dairy substitute, at room temperature


  • 2 cup flour
  • 1-1/2 cup sugar
  • 1 cup water
  • 1-1/2 sticks butter or margarine (not spread), at room temperature (3/4 cup)
  • 3/4 cup unsweetened cocoa powder
  • 3 large eggs
  • 1-1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


Make the Frosting:

  1. Melt chocolate chips according to package directions. Immediately whisk in sour cream. Scrape into a metal bowl. Refrigerate, stirring a few times, until thick enough to spread (may take up to 4 hours). Makes 31/4 cups.
  1. Preheat oven to 350. Grease and flour two 9-inch round cake pans.
  2. In a large bowl with electric mixer on low speed, combine all the cake ingredients and beat ingredients just until blended.
  3. Increase mixer speed to high and beat 3 minutes, scraping down sides of bowl a few times.
  4. Divide batter between prepared pans. Spread evenly.
  5. Bake 25 to 30 minutes until a pick inserted in center of cakes comes out clean.
  6. Cool in pan on rack 10 minutes. Turn out on rack, invert and cool completely.

To frost:

  1. Place 1 cake layer on serving plate. Spread with 1 cup frosting.
  2. Top with second cake layer. Frost sides and top with remaining frosting.
  3. The cake layers can be wrapped well and refrigerated up to 3 days or frozen up to 3 months.
  4. Make the frosting about 4 hours before you plan to ice the cake, so it has time to chill to spreading consistency.

(with frosting in another bowl)