Whip up this chocolate lover’s dream effortlessly with our easy Square Chocolate Cake recipe. This cake has a moist, rich base, and heavenly cocoa frosting that comes alive with just a bowl and a square pan!
Cake is definitely a favorite in our house, and as much as I love going all out making cakes sometimes you need a quick and easy one to throw together. That’s why i created the square chocolate cake. You make it in one bowl, in under an hour, and it tastes amazing! You could even make some Easy No-Churn Ice Cream to go with it!
Table of Contents
Recipe Ingredients
- Cocoa Powder: Provides a rich and chocolatey taste.
- Brown Sugar: Sugar adds depth of flavor and moisture to the cake.
- Vanilla Extract: Adds a subtle, aromatic sweetness to the Square cake.
- Buttermilk: Buttermilk creates a moist yet light cake crumb. If you don’t have any on hand, you can make your own, or substitute equal amounts of plain yogurt or sour cream.
See the recipe card for full information on ingredients and quantities.
Variations
- Cupcakes: You can easily make these in a cupcake pan with liners. Just be aware that they won’t take as long to bake as a full cake.
- Ganache: If you don’t want to do a frosting you can use a chocolate ganache frosting instead. Make a ganache by melting 1.5 cups of chocolate chips and a ½ cup of heavy cream in a double boiler.
- Espresso Powder: Espresso powder is optional. In almost all of my chocolate-based recipes, I add espresso powder to the water. It enhances the flavor of the chocolate without being noticeable. Note: This is not an espresso cake, so don’t expect to taste it.
- Dairy-Free Variation: For a dairy-free square cake, use almond/coconut milk and margarine. This will allow you to enjoy this delightful chocolate cake without any dairy ingredients.
How to Make Square Chocolate Cake
Step 1: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9×9-inch square pan with parchment paper; set aside.
Step 2: In the bowl of a stand mixer, or a large bowl with a hand mixer, beat the sugars and oil for 30 seconds. Add the vanilla and eggs, mixing well after each addition. Pour in the vanilla, buttermilk, and hot water. Stir until combined.
Step 3: Add the dry ingredients: flour, baking soda, baking powder, and salt. Sift cocoa powder over the top. Whisk until combined, about 30 seconds.
Step 4: Pour the batter into the prepared cake pan. Place in the oven and bake for 30-35 minutes or until the top springs back when touched (or a toothpick inserted into the center comes out clean).
Step 5: Remove from the oven and allow to cool.
Step 6: For the chocolate frosting: In the bowl of a stand mixer, or a medium mixing bowl with a handheld mixer, beat the butter until light and creamy, about 2 minutes.
Step 7: Carefully add in the powdered sugar, cocoa powder, milk, vanilla, and salt; beat until fluffy, about 2 minutes.
Step 8: Spread over the cooled cake. Top with desired garnishes, and enjoy!
FAQs
If you’re out of espresso powder, you can enhance the chocolate flavor by blooming the cocoa powder with hot water before adding it to the mix. This technique deepens the chocolate taste without needing espresso powder.
Absolutely, a ganache made with melted chocolate chips and heavy cream can be used as a rich, smooth alternative to frosting. To make a ganache, melt 1.5 cups of chocolate chips and ½ cup of heavy cream in a double boiler situation.
Grab a tall glass of milk to serve with this easy chocolate cake recipe because you’re going to need it! And of course, a cake is always better with ice cream. Try pairing it with our Vanilla Bean Ice Cream or Brownie Fudge Swirl Ice Cream.
Storage Info
STORE the Easy Chocolate Cake in an airtight container at room temperature for up to 3 days, ensuring it retains moisture and flavor. To FREEZE, wrap the cake tightly in plastic wrap and foil. Store it in your freezer for up to 2 months.
THAW at room temperature before serving. While this cake is best enjoyed fresh, you can reheat slices briefly in the microwave for 10-15 seconds to restore a bit of warmth and softness.
More Chocolate Cake Recipes to Try
Square Chocolate Cake Recipe
Ingredients
For the Cake:
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 3/4 cup buttermilk
- 3/4 cup warm water + ½ tsp. espresso powder - espresso is optional
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp coarse kosher sea salt - not fine
- 3/4 cup quality unsweetened cocoa powder*
For the Frosting:
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened natural - dutch process or cocoa rouge cocoa powder
- 1 Tbsp milk
- 1 tsp vanilla extract
- 2 pinches coarse sea salt
For the Garnish:
- 1/4 cup chocolate curls - chocolate jimmies or crunchy dark chocolate pearls
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9×9-inch square pan with parchment paper; set aside.
- In the bowl of a stand mixer, or a large bowl with a hand mixer, beat the sugars and oil for 30 seconds. Add the vanilla and eggs, mixing well after each addition. Pour in the vanilla, buttermilk, and hot water. Mix until combined.
- Add the dry ingredients: flour, baking soda, baking powder, and salt. Sift cocoa powder over the top. Whisk until combined, about 30 seconds.
- Pour into the prepared pan. Place in the oven and bake for 30-35 minutes or until the top springs back when touched (or a cake tester inserted into the center comes out clean).
- Remove from the oven and allow to cool.
- For the chocolate frosting: In the bowl of a stand mixer, or a large mixing bowl with a handheld mixer, beat the butter until light and creamy, about 2 minutes.
- Carefully add in the powdered sugar, cocoa powder, milk, vanilla, and salt; beat until fluffy, about 2 minutes.
- Spread over the cooled cake. Top with desired garnishes.
I have made this cake numerous times and always get rave reviews. It is a surprisingly moist and light cake. Perfect 👌
Definitely a five star rating! Very easy to throw together. Not really a cake person much less a buttercream one but I will gladly make an exception for another slice of this cake. Love the espresso in it too.
Hi Mary, thanks for your rating and love for this cake. It is soooo good!
Used this recipe to make an ice cream cake and it was delicious! Stayed tender even when frozen, yet it held together well when I sliced it “hamburger” style to spread ice cream in between. I’ll definitely make this again just as a regular cake.
Made this for my girlfriend’s birthday and it came out great! Easy recipe and so moist
This turned out excellent! I did have to bake it for much longer than the suggested time, but it’s a very moist delicious cake. I substituted pulverized instant coffee granules for the espresso powder and that worked fine.
Oh good to know about the substitution. Glad you were able to adjust the baking time to work and turn out well! I’m happy to hear you enjoyed the cake!
I have a middle of the process quick question- if you don’t see this, and likely you won’t (it’s 2 hours difference in time from Rockies to my state of Ohio) , I’ll probably just look it up.. I was planning to use a regular metal – actually brownie pan – pan for baking this ymmy, so easy, cake but then it turns out the pan wasn’t QUITE AS CLEAN as it ought to be – this is a GIFT B-DAY cake or it wouldn’t matter!- so all I had the same size as it was a GLASS PAN, which I know is a RULE CHANGER, right? So just checking to see if, as standard practice says, I lower the temp by 10- 15 degrees for the glass, do you also extend the cooking time for the recipe? And are there any other things I should do as precautions (like check on how it’s baking a few times – oh never mind, you ‘re not supposed to open the door b4 it’s done and I don’t have a window -ugh). Sorry to be such a spaz,.lf you do see this, let me know; thanks! Cannot wait to give my chocoholic friend this baby!
I am so sorry, I did not see this in time!! How did they turn out? The temps are usually a little different in glass vs non stick/other, but times seem to be the same.