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One-Pan Double Chocolate Cake

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  • 3/4 cup unsweetened cocoa powder, plus more for pans
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1-1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup water
  • 3 Tbsp canola oil
  • 1 tsp vanilla extract


  • Preheat oven to 350ºF. Butter two 8-inch round pans and dust with cocoa.
  • Combine cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low until combined.
  • Add eggs, buttermilk, water, oil and vanilla. Increase speed to medium and beat until very smooth, about 3 minutes.
  • Divide batter into pans. Bake until set about 30-35 minutes. Let cool completely before turning out and frosting. Dust with Maldon or Kosher salt.


3 cups confectioner's (icing) sugar,
3/4 cup unsweetened cocoa powder,
2/3 cup butter, softened,
5 to 6 Tbsp light (10%) cream,
1-12/ tsp vanilla,
Whisk together sugar and cocoa, set aside. In a mixer bowl, beat butter until smooth. Gradually add cocoa mixture and cream, alternately, beating until smooth and creamy. Beat in vanilla.