One-Bowl Chocolate Cake Pantry Mix
A simple make-ahead chocolate cake mix that turns into an easy one-bowl cake with milk, butter, eggs and vanilla.
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Ingredients
For the Pantry Mix
- 1 cup plain flour
- 3/4 cup brown sugar
- 2 Tbsp cocoa powder
- 2 tsp baking powder
To Make the Cake
- ½ cup milk
- 75 g butter melted
- 2 eggs
- 1 tsp vanilla extract
Chocolate Cream Cheese Buttercream
- 4-5 Tbsp butter softened
- 4-5 Tbsp cream cheese softened
- vanilla extract to taste
- icing sugar as needed
- cocoa powder to taste
Instructions
To Prepare the Pantry Mix
- Combine the flour, brown sugar, cocoa powder and baking powder, mixing well.
- Transfer to an airtight container, jar or food-safe bag.
- Label with the recipe name and date.
- Add the remaining ingredients and baking instructions to the label: ½ cup milk, 75g melted butter, 2 eggs and 1 tsp vanilla. Bake at 180°C for approximately 30-35 minutes.
- Store in a cool, dry pantry until ready to use.
To Make the Chocolate Cake
- Preheat the oven to 180°C. Grease and line a cake tin.
- Empty the prepared pantry mix into a large mixing bowl.
- Add the milk, melted butter, eggs and vanilla.
- Beat with an electric mixer until smooth and well combined.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for approximately 30-35 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool completely before icing.
To Make the Chocolate Cream Cheese Buttercream
- Add the softened butter and cream cheese to a bowl and beat together until smooth and creamy.
- Add a little vanilla and beat again.
- Gradually add icing sugar and cocoa powder until the buttercream reaches your preferred sweetness, chocolate flavour and spreading consistency.
- Spread over the completely cooled chocolate cake.
Notes
- The cake recipe can be doubled for a larger cake.
- Baking time may need to be adjusted if you double the recipe or use a different-sized tin.
- Store the prepared dry mix in an airtight container in a cool, dry pantry.
- Once iced with cream cheese buttercream, keep the finished cake refrigerated.
- The un-iced cake can be frozen.
Servings: 8 Servings