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.
A delicious cake! Chocolate cake is our go-to for most occasions & this one won’t disappoint!
So GOOD! This recipe is so moist and rich. This will be my new go-to recipe.
Hi. I’ve made this cake twice and I LOVE IT. Can I make it as cupcakes? Will I have to change some measurements or so?
So happy you like it! I have not tried using this specific recipe for cupcakes, but I am sure you could. I would keep everything the same & just pour in the cupcake liners. It probably wouldn’t need as much time.
I do not have buttermilk. What else can I use?
Here are a few options…For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk. Hope that helps!
This is a family favorite in my house! It’s so moist and delicious!