This One Bowl Chocolate Cake with Brown Sugar Frosting is a no-fuss dessert that’s incredibly moist, rich, and easy to make. With simple pantry ingredients and just one bowl, this cake comes together effortlessly. The brown sugar frosting adds a luscious caramel-like flavor, making this cake perfect for any occasion.

Why You’ll Love This Recipe

Easy to Make: Everything is mixed in one bowl, reducing mess and cleanup.
Moist and Rich: The addition of oil and coffee keeps the cake tender and flavorful.
Caramel-Like Frosting: The brown sugar frosting gives a unique, buttery sweetness.
Perfect for Any Occasion: Whether it’s a birthday or a casual treat, this cake is always a hit.

Ingredients

For the Chocolate Cake:

2 eggs, room temperature
1 cup milk
2/3 cup grapeseed oil (or vegetable oil)
2 tsp vanilla extract
2 cups granulated sugar
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup black coffee, room temperature

For the Brown Sugar Frosting:

2/3 cup light brown sugar
2/3 cup butter, diced
6 tbsp heavy whipping cream
3 cups powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cake:

Preheat the Oven: Set to 350°F. Line a 13×9″ baking pan with parchment paper.
Mix Wet Ingredients: In a mixing bowl, combine eggs, milk, oil, vanilla extract, and sugar.
Add Dry Ingredients: Gradually mix in flour, cocoa powder, baking soda, baking powder, and salt.
Incorporate Coffee: Stir in the coffee until fully combined (batter will be runny).
Bake: Pour batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool completely before frosting.

2. Prepare the Frosting:

Melt Butter and Sugar: In a small saucepan, combine butter and brown sugar over low heat. Stir until melted and boiling.
Add Cream: Remove from heat and stir in heavy cream.
Incorporate Powdered Sugar: Gradually whisk in powdered sugar until smooth.
Frost the Cake: Spread the frosting over the cooled cake and let it set.

Servings and Timing

Servings: 20-24 pieces
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps for up to 5 days; allow to come to room temperature before serving.
Freezer: Freeze the unfrosted cake for up to 3 months; thaw before frosting.

FAQs

Can I use a different type of sugar in the cake?

Yes, you can substitute white sugar with coconut sugar or a sugar alternative.

What can I use instead of coffee?

Hot water or milk can be used, but coffee enhances the chocolate flavor.

Can I make this cake dairy-free?

Yes, substitute the milk and heavy cream with non-dairy alternatives.

How do I prevent my frosting from hardening too quickly?

Frost the cake while the frosting is warm, as it sets as it cools.

Can I use butter instead of oil?

Yes, but oil keeps the cake more moist for a longer time.

Can I make this cake gluten-free?

You can use a 1:1 gluten-free flour blend, but results may vary.

Can I add nuts or chocolate chips?

Yes, mix in 1/2 cup of chocolate chips or chopped nuts for extra texture.

Does the frosting need to be refrigerated?

If stored in a warm environment, refrigerate the cake to prevent the frosting from melting.

Can I use dark brown sugar instead of light brown?

Yes, but it will result in a stronger caramel flavor.

How can I make this into cupcakes?

Divide the batter into a lined cupcake tray and bake for 18-22 minutes.

Conclusion

This One Bowl Chocolate Cake with Brown Sugar Frosting is the perfect combination of simplicity and indulgence. The rich chocolate cake pairs beautifully with the caramel-like frosting, making it a crowd-pleaser. Whether you’re a beginner or an experienced baker, this easy recipe is sure to impress!