Video
One Bowl Vanilla Cake with Chocolate Frosting
EASY moist vanilla cake with chocolate frosting topped with sprinkles! This simple small sheet cake is made in one bowl and perfect for a birthday celebration. It stays moist for days!
Ingredients
Cake Batter:
- ⅔ cup (160ml) whole milk, at room temperature
- 3 tablespoon (45ml) sunflower oil or other neutral liquid oil
- 2 large eggs at room temperature
- 1 ½ teaspoon (7ml) pure vanilla extract
- 1 ¼ cups (180g) all-purpose flour
- 1 tablespoon (8g) corn starch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup plus 2 tbsp (170g) granulated sugar
- ¼ teaspoon salt
- ¼ cup (56g) very soft unsalted butter
1 batch of Best Chocolate Buttercream Frosting OR use the fudgy ganache frosting below:
Chocolate Frosting:
- 5 oz (142g) dark or semi-sweet chocolate finely chopped
- ⅓ cup (80ml) 35% heavy whipping cream
- 1 tablespoon (15ml) honey or corn syrup
- pinch of salt
- ¼ cup (60ml) full fat sour cream
- ½ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350 degrees F and line a 9x9-inch square pan with parchment paper.
- Make the cake batter. First measure out the milk and oil in a large measuring jug. Add the eggs and vanilla and whisk to blend well.
- Sift flour, corn starch, baking powder and baking soda into a large bowl. Add sugar and salt and mix on low speed with an electric hand mixer or use the whisk attachment of a stand mixer until evenly blended. Add soft butter and mix on low for 1 minute until well distributed and the mixture looks a bit clumpy like rubble or damp sand. Gradually add half of the liquid mixture while mixing on low, then beat on medium speed for 30 seconds to combine. Scrape down the sides of the bowl. Gradually add remaining liquid mixture and beat until the batter is smooth glossy.
- Pour the batter into prepared pan and bake for 20-25 minutes until a toothpick inserted into the center comes out clean. The cake will spring back when pressed gently and it will be just lightly golden around the edges. Transfer to a wire rack to cool completely.
- Make the frosting. Use my best chocolate buttercream, or make this simple ganache frosting. Combine cream, honey, salt and chopped dark chocolate in a small saucepan over low heat and stir gently as the chocolate slowly melts. Keep an eye on it and let the chocolate melt slowly, then whisk gently until it is smooth and glossy. Be careful not to over-heat it. Pour it into a bowl and add the sour cream and vanilla. Stir gently with a whisk until all of the sour cream is incorporated and the mixture is smooth, then place it in the fridge for about 15 minutes to cool but not until it is firm. It should be the consistency of soft pudding. Whisk vigorously for about 20 seconds to lighten it up and use immediately. This frosting will firm up once it cools completely and sets.
- Use an offset spatula to spread the frosting over the cooled cake, decorate with your favorite sprinkles and serve.
