Last updated on March 2nd, 2022
There’s nothing about this Lovely Little Chocolate Cake that isn’t wonderful. It’s moist. It’s light. It’s gorgeously perfumed, too, thanks to the addition of freshly-brewed coffee in the batter. And no dessert could be easier to put together. All you need is a bowl, a whisk, and baking pan!
A Lovely Little Chocolate Cake: The Video
To watch me make this bit of heaven in real time, just click the “play” arrow on the video above. Then scroll down for the printable recipe.
As mentioned in the video, this cake is so deliriously wonderful that it does not require any icing. It freezes perfectly well, too. My only advice is to the cut the cake into nine squares before stashing it in the freezer. This way, you can grab a piece whenever the mood for chocolate cake arises!
A Lovely Little Chocolate Cake: The Printable Recipe
A Lovely Little Chocolate Cake
Ingredients
For the batter:
- 1 cup flour
- 1 cup sugar
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup neutral-tasting vegetable oil (canola, safflower, etc.)
- 1/2 cup buttermilk
- 1/2 cup hot (not boiling) coffee
- 1/2 teaspoon pure vanilla extract
For the icing:
- 1/4 cup (4 tablespoons) butter, melted
- 3 tablespoons milk or half-and-half
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups confectioners' sugar
Instructions
- Grease and flour (or spray with "baking" spray) an 8x8-inch square baking pan. Preheat oven to 350°F.
- In a large bowl, thoroughly whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. Then whisk in the egg, oil, buttermilk, hot coffee, and vanilla. Whisk only until the flour disappears into the batter. Pour the batter into the prepared baking pan.
- Bake in the preheated 350°F oven until the cake puffs and a skewer inserted in the center of the cake comes out clean -- 35-40 minutes.
Making and applying the icing:
- In a medium bowl, whisk together the butter, milk, vanilla, and confectioners' sugar. Whisk vigorously until smooth. Add more milk or confectioners' sugar to achieve a thick but pourable consistency. Pour the icing over the cake while the cake is still warm.
Serving the cake:
- Let the cake cool to room temperature. Then slice it into 9 equal pieces. Cover and refrigerate leftover cake for up to 5 days. For longer storage, freeze the cake.
Lori says
I’m a classically trained pastry chef and even I loved it! There are so many cooking and baking related blogs out there today but out of them all I love yours the most. I love the “old school” recipes and more than anything else — you have a way of creating a wonderfully soft and safe place to kick back and just enjoy being there. Thanks for sharing it — I’m making up a recipe card for my index.
SUSAN says
DELICIOUS! CAN SUBSTITUTE EQUAL APPLESAUCE FOR OIL
Ardelle says
Love this quick and easy recipe and will whip it up for some friends TODAY. With iced tea – great. It will be a welcomed break from all the in-season fruit desserts. The pears and new crop apples need a bit of ripening time on the counter so this is perfect. The Ghiradelli cocoa has been staring at me from the pantry shelf so here we go! Been missing your e-mails ???? Have a wonderful time winding down your growing season – I’m mourning the loss of minutes and hours of daylight – but perhaps we need a rest. Time to bring in my fig tree to acclimate before heating season is upon us. Thanks for all your fun cooking/baking ideas.
Kathy Passie says
Thank you for this.. I made this recipe 50yrs. ago, and have forgotten about it. It is so delicious, easy, and not too big of a cake to have for only two people. Will make it again today fro dessert tonight! . Recommend all to make it! Thanks again!
Dorothy says
What can I substitute for the coffee?
Do not have coffee in the house ever.
Thanks
Annie says
I just want to stop right here and tell you how much I appreciate your style of cooking and your willingness to share it with the world. Simple, delicious and put together (most of the time) with real food ingredients. This is why I turn to you for ideas and learning. Thank you, Kevin
Louise says
I will sub gluten free flour and add 1/2 t xanthum gum and happily make this simple cake. Thanks!
Joe says
@ Dorothy, you might try chicory which was an old coffee substitute during WW2, I believe, when coffee was rationed. Or try 4 Sigmatic mushroom “coffee” or else look for Dandy Blend, which is made from dried and powdered dandelion root.
Elizabeth says
Hi Kevin,
I just popped my cake into the oven when I noticed your written recipe above calls for baking the cake 35-40 minutes, but in your YouTube video you instruct us to bake the cake 25-30 minutes. Which directive should I follow?
Kevin Lee Jacobs says
Hi Elizabeth – At the 5:16 mark in the video, I said that my cake baked for 40 minutes. All ovens are different. Best to check the cake at 25 minutes — yours might be perfectly done then! Hope you enjoy!
Elizabeth says
Hi Kevin,
Thank you for your speedy reply. I kept a close eye on the cake and pulled it out at the 35 minute mark. The cake is perfection! Delicious, very moist, and easy to make. Thank you for the clear instructions. Sorry I got ahead of myself watching the video.
Kevin Lee Jacobs says
Hi Elizabeth – I’m so, so glad that you are enjoying the cake!
Ardelle says
I have made this cake 3 times already and every loved it and asked for YOUR RECIPE! Thanks – definitely 5 stars.
Addie says
Hi, Kevin – can it be frozen with the icing on it? I’m making it tomorrow
Cheers!
Kevin Lee Jacobs says
Hi Ardelle – I’m so glad!!!
Hi Addie – I did freeze several squares of the iced cake. The pieces thawed quickly at room temperature, and with the icing intact. Enjoy!
Addie says
Hi, Kevin – well I made this cake today and it’s not really “lovely”; I made it in my 8″ square pan which I measured, and the batter came up over the edges as it cooked. The edges were crispy so I trimmed them off so the cake fit into the pan, and then I ate the trimmings lol (well only a few). I think next time I’ll use my 9″ pan and see how that works. I gave you 5 stars because even if it isn’t lovely I know it will be delicious.
Kevin Lee Jacobs says
Hi Addie – I measured my square baking pan –it is 8 x 8 inches, and 2.25 inches deep. Not sure why your batter overflowed — maybe your dish is shallower than mine? Nonetheless, I’m glad the cake was delicious for you!
Addie says
Well there’s the problem, Kevin! My pan is only a little over an inch deep! I’m surprised I didn’t end up with a big mess I’ll have to remedy that soon – thanks for checking!
By the way, when you froze it, what did you use/how did you do it?
Kevin Lee Jacobs says
Hi Addie – Aha! So glad the overflow riddle is solved! To freeze the cake, I first cut it into 9 squares. Then I put the squares in a glass Pyrex freezer container. The Pyrex containers are terrific — they come with tight-fitting lids. The squares of cake thaw very quickly at room temperature.
Addie says
Alrighty, then, I guess those Pyrex containers are going on my shopping list! (I’m assuming you don’t recommend the plastic ones?)
Peggy says
Could this recipe be doubled and cooked in a 9×13 pan? I was thinking maybe I could freeze half.
Kevin Lee Jacobs says
Hi Peggy – You should be able to do just that — double the recipe and bake in a 9×13 baking dish. You might need to adjust baking time.
Peggy says
Ok, thank you! I will use your time but check for signs of it being done and add time if needed. I always do that with recipes anyway as ovens vary. 🙂
Peggy says
I made it! Both hubby and I love it — it’s very moist! Will keep this recipe for sure. Oh, and I love the simplicity of it, I didn’t even have to use my hand or stand mixer.
Debra Elliott says
Delicious! I only had extra dark cocoa so subbed that and I used buttermilk in the glaze instead of milk or half n half. Moist, rich and delicious! Waiting for it to cool so I can have it with a big cold glass of whole milk:) Oh yes!
Kevin Lee Jacobs says
Hi Peggy! Hi Debra! So glad you enjoyed the cake!!!
Janet says
This was the most delicious chocolate cake I have ever made (and I’m in my 60s) – forget my mum’s handed down Victoria sponge recipe with added cocoa … this one is the future. I converted the temperature into ºC and volumes into weights, as that system is more widely used in my country. I didn’t have buttermilk so used thick Greek yoghurt. For anyone else who needs grams rather than cups, here’s what worked for me, using a 19cm square tin with a sheet of baking parchment at the bottom. The cake puffed up beautifully in the oven with no “sunk in the middle” problems after it had cooled.
350º Fahrenheit is 160º Fan in Europe
130g flour
200g sugar
40g cocoa
110g oil
120g Greek yoghurt
120 g hot coffee
Baking powder, salt, egg and vanilla as per Kevin’s instructions
Icing (spread, rather than poured, while the cake was still just slightly warm):
50g melted butter
1 tablespoon milk (reduced from 3 to make a thicker icing)
½ tsp vanilla extract
100g confectioner’s (icing) sugar
Kevin Lee Jacobs says
Hi Janet – Thank you!
Sarahkate says
I just made this wonderful truly “lovely little chocolate cake.” FABULOUS. Its title fully describes the end results. Years ago in a post-college move I somehow lost the little box of my grandma’s handwritten recipes, one of which was for a buttermilk cocoa cake. It was the first cake I ever baked as a child under my grandma’s careful instruction. Am thrilled to tell you, Kevin – this recipe truly is the one I have such fond memories of. I would also like to second one of the other comments about appreciating your cooking style, and your generosity in sharing your knowledge. THANK YOU.
Kevin Lee Jacobs says
Hi Sarahkate – Thank you for the nice comment. I’m so glad you enjoyed the cake!
Paula says
Dorothy, if you still haven’t made this cake because of no coffee in the house, try buying the smallest jar you can find of instant coffee. Not only can you make a half-cup for baking, you can sprinkle the crystals onto other chocolate desserts for a touch of mocha.
Well, I finally tried this recipe. I subbed in Greek yogurt for the buttermilk. I don’t know whether that change is to blame, but my cake fell. The amount of baking soda seemed a little extreme, so I’ll try again and scale it back. I have a very old family recipe that is constructed much like this “Lovely Little Chocolate Cake,” and it fell on me every time I made it, until I cut back the 2 tsps of baking soda to 1/2 tsp. It’s been perfect ever since. That cake is dense with molasses and is our go-to recipe for every birthday.
Gina says
I made this cake and by 25 minutes it was done. My family and I loved it, we pretty much finished eating it all that evening. I made it again and doubled the recipe and baked it in a 9×13 inch pan. It took 35 minutes to bake. Thank you so much for this recipe!
Kevin Lee Jacobs says
Hi Gina – So glad you enjoyed this cake! And thank you for mentioning the baking time if one wants to double the recipe. (Double cake is double pleasure!)