One Bowl Chocolate Fruit Cake is two layers of chocolate cake, separated with homemade whipped cream and topped with more whipped cream and fresh fruit. And, the cake batter is all combined in one bowl, which makes this cake as easy to make as it is delicious and beautiful! For another layered cake, try my Chocolate and Orange Cake.
One Bowl Chocolate Fruit Cake
The presentation of this Chocolate Fruit Cake is so lovely, you may not want to cut into it! But, please do (after everyone has oohed and ahhed over it, of course). Loaded with fresh fruit, you won’t feel as guilty when you are enjoying each bite of this decadent dessert.
One Bowl Chocolate Fruit Cake Recipe
There are three important parts to this recipe–the chocolate cake, the homemade whipped cream, and the fresh fruit. The directions are in the recipe card below!
How to Make the Chocolate Cake
The first step in making the cake is to grease and flour two 8-inch cake pans. (I divided the batter into one 8-inch pan and one 6-inch pan in the photos, which you could also do, but you will have some batter leftover.) Once you have prepared the cake pans, it’s time to prepare the batter. You will see why this is called One Bowl Chocolate Fruit Cake because you mix all the cake batter into just one bowl!
In the bowl of a stand mixer, add the cocoa, flour, sugar, baking soda, baking powder, and salt, and mix on low until combined. Next, add the eggs (one at a time), buttermilk, coffee, oil, and vanilla. Mix at medium speed until smooth (about 3 minutes). Divide the batter into the two cake pans and bake for 25-30 minutes at 350°F. The cakes are done when a clean toothpick is inserted into the cakes and come out with just a few crumbs on it, but not wet batter.
Assembling One Bowl Chocolate Fruit Cake
Before you being assembling the cake, make sure you thoroughly wash all of your fresh fruit.
- Set one of the 8-inch round cakes on a cake stand. Spread about 1 cup of whipped cream over the cake with an offset spatula.
- Set a 6-inch cake off-center (or layer with the second 8-inch cake). Cover the second cake in whipped cream.
- Place the fruit on the lower edge of the cake. Then, place more fruit on the opposite top edge of the 6-inch cake.
- If you want, you can add in the baby’s breath around the fruit. (But, be sure you remove the baby’s breath before you eat the cake!)
So simple, yet such a lovely way to serve!
To make this recipe into a 4 layer cake, just bake the two 8-inch round cake pans. After the cakes have cooled, divide each layer in two. Top with chocolate buttercream, whipped cream, and the fruit of your choice!
Looking for More Cake Recipes?
One Bowl Chocolate Cake
Ingredients
Chocolate Cake
- ¾ cup unsweetened dark cocoa powder
- 1 ½ cups (187.5g) all-purpose flour
- 1 ½ cups (300g) sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon table salt
- 2 large eggs, room temperature
- ¾ cup (184g) low-fat buttermilk
- ¾ cup warm coffee
- 3 tablespoons vegetable oil
- 1 teaspoon McCormick pure vanilla extract
Whipped Cream
- 1 cup (60g) heavy cream, cold
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
Instructions
Chocolate Cake
- Preheat the oven to 350°F and prepare two 8-inch round cake pans with grease and flour.
- In a bowl of a stand mixer (or a large bowl with a handheld mixer), add cocoa, flour, sugar, baking soda, baking powder, and salt. Mix on low speed until just combined.
- Slowly add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth, about 3 minutes.
- Divide the batter between pans. Bake until set and a toothpick inserted into the centers comes out with a few crumbs (but not wet batter), about 25-30 minutes.
- Let cool for 15 minutes. Turn out from pans. Transfer to wire racks. Let cool completely as you make the whipped cream.
Whipped Cream
- In a large bowl, whip cream until soft peaks are just about to form. Add in vanilla and confectioners' sugar until stiff peaks form, making sure not to overbeat.
Assembling the Cake
- Set one of the 8-inch round cakes on a cake stand.
- Spread about 1 cup of whipped cream over the cake with an offset spatula.
- Set the second cake on top of the first cake. Cover the second cake in whipped cream.
- Place the fruit on the lower edge of the cake. Then, place more fruit on top of the second cake. Garnish with baby's breath (optional, but remove before eating the cake).
- OPTIONAL: If making the cake in the pictures, use an 8-inch and a 6-inch cake pan.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
It’s yummy and tasty 😋😋😋😊😄
Very nice and woow
good
I have some full fat buttermilk..can I use that instead of the low fat. I’ve made several of your deserts and they are always great.
I’m making this tomorrow for the first time and I know we are going to love it.
My friend wants this for her wedding cake. I think I need to use one 10inch and one 8 … you think double recipe will do it ?
This cake was easy to assemble, looked beautiful and tasted great! I have made it several times and people love it.