One-Layer Cake With Chocolate Frosting

One Layer Cake with Chocolate Frosting

The Spruce / Diana Rattray

  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Servings: 12 to 16 servings
Nutritional Guidelines (per serving)
397 Calories
21g Fat
50g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 397
% Daily Value*
Total Fat 21g 27%
Saturated Fat 12g 60%
Cholesterol 104mg 35%
Sodium 219mg 10%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 4%
Protein 4g
Calcium 97mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I like one-layer cakes because they're quick to make and frost. This cake is perfect for a weekend party, or bake it for a friend, a new neighbor, or potluck.


  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces butter (unsalted, room temperature)
  • 1/2 cup brown sugar (packed)
  • 3/4 cup sugar (granulated)
  • 5 large eggs
  • 1/2 cup milk (divided)
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract (or an additional 1/2 teaspoon vanilla)
  • Chocolate Frosting:
  • 3 cups confectioners' sugar
  • 1/2 cup unsweetened cocoa
  • 4 ounces butter ((8 tablespoons, room temperature)
  • 1 teaspoon vanilla
  • 4 to 5 tablespoons milk, half-and-half, or evaporated milk

Steps to Make It

  1. Heat oven to 350°. Grease and flour a 9x13x2-inch baking pan or spray with baking spray.

  2. Measure cake flour, baking powder, and salt into a bowl; set aside.

  3. Beat butter with brown sugar and granulated sugar until creamy. Beat in eggs, one at a time, beating after each addition. Slowly beat in about 1/3 of the flour mixture with about 1/4 cup of milk. Repeat with another 1/3 of the flour mixture and the remaining 1/4 cup of milk. Beat in the remaining flour mixture, 1 teaspoon vanilla, and 1/4 teaspoon almond extract. Spread in the prepared cake pan and bake for 25 to 30 minutes.

  4. Cool in the pan on a rack for 10 minutes. Loosen the sides of the cake. cover the top of the cake with a piece of parchment paper or waxed paper. Place a rectangular rack or cake plate over the pan and carefully turn over so the cake is now sitting on the parchment paper and rack; remove the pan. Let cool completely then frost top and sides.


  1. Sift confectioners' sugar and cocoa into a bowl; set aside.

  2. In a mixing bowl with electric mixer, cream the butter; beat in vanilla. Slowly beat in the sugar and cocoa mixture along with 3 tablespoons of milk. Add more milk, as needed to make the frosting easily spreadable.