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Overhead shot of a square chocolate cake cut into squares

One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting

This One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting is a simple to make, smaller sheet cake, perfect for Valentine's Day, or to share with a small group! It's made in one bowl, extremely moist, rich yet light, and topped with a creamy, decadent, salted fudge frosting. Decorate it with your favorite sprinkles, and/or a sprinkle of flaky sea salt!

Course Dessert
Cuisine American
Keyword best chocolate cake recipe, chocolate cake recipe, dark chocolate frosting, easy chocolate cake, moist chocolate cake, one bowl chocolate cake, one bowl chocolate cake with buttermilk, salted chocolate frosting, simple chocolate cake, small chocolate cake recipe, valentine's day dessert, valentine's day recipe
Prep Time 20 minutes
Cook Time 35 minutes


For the chocolate cake

  • 1 cup Bob's Red Mill Organic All-Purpose Unbleached White Flour
  • 1/3 cup + 1 tablespoon unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/3 cup strongly brewed hot coffee

For the salted chocolate fudge frosting

  • 1/2 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 4 ounces dark chocolate, chopped, melted, and cooled
  • 1/2 teaspoon flaky sea salt

For decorating

  • sprinkles, if desired
  • flaky sea salt


  1. Preheat oven to 350℉. Line an 8x8 square baking dish with parchment paper. Spray the pan liberally with nonstick spray. Set aside.

  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, sugar, vanilla, vegetable oil, and buttermilk, and whisk until smooth. Slowly pour in the hot coffee, whisking to combine, until batter is smooth and pourable. Pour batter into prepared baking dish. Bake for 30-35 minutes, or until center is set and no longer jiggly, and a toothpick inserted in the center comes out clean. Let cool for 30 minutes in the pan, then carefully remove and let cool on a cooling rack for the remainder.

  3. To make the frosting, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat for 2-3 minutes on medium-high speed, until light and fluffy. Lower the speed to medium, and gradually add the powdered sugar. Once incorporated, increase speed to medium-high, and beat for an additional 1-2 minutes. Add the vanilla and heavy cream, and beat for an additional 30 seconds. Turn off the mixer and add the melted chocolate. Increase speed to medium-high and beat for an additional 1-2 minutes or until incorporated, scraping down the sides as needed. Add the flaky salt and beat for 30 seconds or until combined.

  4. Frost the cooled cake with the frosting, using an offset spatula to create the frosting "swoop" pattern, if you wish. Decorate with sprinkles, and sprinkle with flaky sea salt to finish. Cut into squares and enjoy!

Recipe Notes

*The cake portion of the recipe can be made up to 1 day ahead, and then frosted on the day you want to serve it. The cake will keep for 2-3 days at room temperature.