Growing up every year for my birthday my mom made me the same cake, Chocolate with Vanilla Icing in a rectangle dish. She made some sort of chocolate cake from a box (most likely Betty Crocker) and made an icing with powdered sugar and milk. I didn't really like frosting very much back then (I know crazy!), so my brother and I would trade - I'd give him my frosting and he'd give me his cake.
I've learned so much about cake since those days. I know a birthday cake can be more than just chocolate cake with vanilla icing (just take a look at the 21 plus flavors we offer at the bakery). And, frosting has grown on me. I still eat it sparingly, but now I definitely feel like I can't eat cake without frosting.
So, today is my birthday and because we're at the beach in Carlsbad, I don't have all my usual kitchen tools. So I'm taking it back to my original birthday cakes because I can easily make this One Bowl Chocolate Cake in the tiny kitchen of our hotel that sits on the beach. I don't need it to be fancy because I'm just going to eat it. All this cakes needs to do is taste good - and it does! Make this next time you're just craving cake or don't feel like getting out the turn table, frosting scraper and piping bag. And, the rainbow sprinkles are of course made without any artificial colors and we now carry them in the bakery for all your sprinkle needs.
One Bowl Chocolate Cake
Makes 9 x 13-inch One Layer Cake
3/4 cup organic canola oil
3/4 cup organic heavy whipping cream
3 organic large eggs
326 grams (1 1/4 cups plus 3 tablespoons) organic cane sugar
1 1/2 teaspoons organic ground vanilla bean
75 grams (scant 1 cup) organic Dutch cocoa
308 grams (2 cups plus 2 tablespoons) all natural cake flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 stick (57 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
1 teaspoon organic vanilla extract
1/2 cup organic heavy whipping cream
India Tree’s Carnival Mix Sprinkles (find here)
India Tree’s My Party Sprinkles (find here)
Method Preheat oven to 350°F.
In the bowl of a stand mixer with the paddle attachment (or just a mixing bowl with wooden spoon or spatula), add the cake flour, cocoa, vanilla bean, baking powder and sea salt and stir together.
Add the sugar, eggs, oil and heavy whipping cream and mix together to combine completely. Mix or stir until you have a smooth batter.
Grease and flour a 9 x 13-inch baking pan. Pour batter in and spread evenly.
Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Once the cake has cooled, start the icing.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cream and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
Dump the icing onto the cake and spread evenly.
Top with rainbow sprinkles (optional).
Store covered in the fridge for up to 3 days.
Gluten Free - Replace the cake flour with 308 grams (2 cups) organic gluten free flour blend.
High Altitude - Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean.