Super moist, one bowl chocolate cake, baked in one easy layer or two rounds. Frosted with a smooth, chocolate ganache and colorful sprinkles.
This effortless cake can be baked in a single easy layer, frosted with 2 ingredient ganache, and decorated in a flash with colorful sprinkles.
You don't need to wait until a birthday rolls around to make chocolate cake. A single layer snack cake can be enjoyed on any day of the year.
When you see how easy the 2 ingredient frosting is, and how a shake of sprinkles effortlessly ties it together, this delicious treat might become a regular in your house too!
**The cake and icing are made from scratch, but did you know you can make homemade sprinkles with just a few pantry ingredients? I've had great success with this simple recipe from Sam at Sugar Spun Run. Have fun creating your own custom flavor combinations!
How it's made from scratch
Don't think it needs to come from a box to be easy. You'll only need one bowl for this, and the ingredients are straight forward. Just don't forget to preheat the oven first, because by the time it's ready you'll already have the better mixed.
Combine dry ingredients first. Add wet ingredients to the bowl, mix until combined and bake in a greased, floured pan.
Start by combining the dry ingredients until fully mixed. Then, add all of the wet ingredients to the bowl and stir with a spoon until just combined. Don't over mix, this can make your cake flat.
Be sure to grease and lightly flour pan before pouring batter in to avoid sticking.
While the cake is baking, the frosting can be made, this way it allows for cooling time.
How to make the frosting
Add chocolate chips and heavy cream to a microwave safe bowl, and heat in spurts of 30 seconds, stirring in between until smooth.
The frosting for this cake (it's technically a ganache icing) is one of the easiest ways to frost a cake. Simply warm semi sweet chocolate chips with heavy cream in bursts in the microwave (stirring every 30 seconds) until smooth. This can also be done on the stove top.
Do not heat beyond melting, as it needs to be cooled completely before frosting the cake.
Wait until frosting and cake are both completely cooled before frosting.
Decorate with sprinkles
Use your favorite color combinations to decorate the cake with sprinkles. You can find an unbelievable assortment of sprinkles at Sweetapolita Sprinkles.
Or, as mentioned above, you can make your own homemade sprinkles and create your own custom look. I like to use this recipe from Sam at Sugar Spun Run and create an ombre look.
Be sure to try Crinkle Top Fudgy Brownies! Talk to me in the comments, and let me know what you think!
Chocolate Cake with Sprinkles
Ingredients
Cake Batter
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 cup dutch processed cocoa powder
- 1 tbsp baking powder
- 1 tsp salt
- 3 eggs
- 1 cup milk
- 1 cup butter softened (2 sticks)
- ½ cup sour cream
- 1 tsp vanilla
Frosting
- 1 ½ cups semi sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees
- Grease and flour a 13x9 inch baking pan. (Can use half sheet pan for sheet cake, or 2- 8x8 inch round pans for layered cake.)
- In a large bowl, combine flour, sugar, cocoa powder, baking powder and salt.
- Add to that the eggs, milk, sour cream and vanilla, and fold gently until combined.
- Scrape batter into prepared pan(s) and bake 25-30 minutes, until top is springy or toothpick inserted in center comes out clean.
- In a microwave safe container, heat chocolate chips and heavy cream in 30 second intervals, stirring in between each one until melted and completely smooth. Do not heat past this point, and allow to cool completely at room temperature.
- Let the cake cool completely before frosting. Begin by scooping a very large dollop onto the center of the cake, and then using an offset spatula to spread a thin layer evenly to each edge.
- Decorate with sprinkles directly after frosting, so they stick.
- Cut into 12 even squares; 4 long ways, and 3 across.
Notes
- Make sure the cake is completely smooth before frosting.
- Decorate with the sprinkles right after frosting so they stick better.
- Cut with the thinnest point of a sharp knife to avoid dragging the frosting.
- If using 2 round pans, frost between the two stacked layers, and over and around the cakes.
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