Square Chocolate Cake Recipe

Easy chocolate cake and slices on parchment paper.

4.75 from 36 votes

Whip up this chocolate lover's dream effortlessly with our Square Chocolate Cake. This cake has a moist, rich base, and heavenly cocoa frosting that comes alive with just a bowl and a square pan!

Prep Time30

Cook Time30

Total Time1

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 603kcal

Author: Andrea

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 9x9-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.

Notes

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.

Nutrition