Dessert: One-Bowl Milk Chocolate Cake With Chocolate-Caramel Frosting

Recipe by Rhoda Boone Real milk chocolate—not just cocoa powder—gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to for special occasions and ba

Ingredients

1 cup (2 sticks) unsalted butter, plus more for pan
1/2 cup plus 2 tablespoons unsweetened cocoa powder, divided
6 ounces high-quality milk chocolate, chopped
3 large eggs
2 teaspoons vanilla extract
1 3/4 cups sugar
1 1/4 cups buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Instructions

Preheat oven to 350 °F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
Bake cake until a tester inserted into the center comes out clean, 35 –40 minutes. Transfer pan to a wire rack and let cake cool completely.

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