Easy One-Bowl Butter Cake with Chocolate Cream Frosting

How long does baking a cake take you from start to finish? 2 hours? 3 hours? Somewhere in between?

What if you could bake one in 40 mins, frost it, and serve it within an hour? That’s almost like magic, right?

This is the third cake I tried from A Piece of Cake by Camilla Saulsbury and I must say it worked like a charm. I made it for dessert on a weeknight (as you can tell from the pics) when we had guests over and I made it alongside dinner. How many cakes can you say this about?

Other cake recipes from the book – One-bowl Orange Fruit Cake | One-bowl Chocolate Truffle Cake

Easy One-Bowl Butter Cake with Chocolate Cream Frosting

Preparation time: 10 minutes
Cooking time: 30 minutes
Makes one 8″ cake
Serves 8 people
Source: A Piece of Cake by Camilla V Saulsbury

Ingredients:
1 ⅓ cups of plain flour
⅔ cup of sugar
2 tsp of baking powder
½ tsp of salt
1 egg
⅔ cup of milk
¼ cup of butter, softened to room temperature
1 tsp of vanilla extract

How I Made It:

1. 1. Preheat oven to 350F / 180C. Grease an 8” baking tray with butter and flour.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt

3. Add egg, milk, butter and vanilla to the flour mixture.

Using an electric mixture on medium-low speed, beat for one minute. Scrape down sides and beat for another minute

4. Spread batter evenly in prepared pan.

5. Bake for 25-30 mins until a toothpick inserted into the centre of the cake comes out with moist crumbs at the end. Cool on a rack.

For the Chocolate Cream Frosting:
1. Beat one cup heavy cream until fluffy – about 1 min on high speed.

2. Add 2 tbsp cocoa powder and 1 cup icing sugar (confectioner’s sugar) to this.

3. Beat again for a minute on high speed until the frosting reaches spread-able consistency.

4. Spread evenly on completely cooled cake. Since I didn’t add too much sugar, the frosting was not too stiff.

Cut and serve!

Notes:

– I used brown sugar because I didn’t have any white sugar in hand. Use white sugar for a fluffier, whiter cake
– The frosting ingredients and measurements are eye-balled. You can add more sugar (another cup) if you want it to be stiffer. You need to beat it for longer too
– Take care not to overbeat the mixture, otherwise the cake will not be soft