One Bowl Chocolate Cake Recipe

Skip the store-bought mix and make this one-bowl chocolate cake from scratch. It's almost as easy as the boxed stuff, but it's so much more delicious. The Allrecipes community agrees: You don't want to miss this simple chocolate cake recipe.

How to Make One-Bowl Chocolate Cake

It truly couldn't be easier to make this chocolate cake just combine the ingredients in a mixing bowl and bake! Here's a brief overview of the steps:

1. Mix the dry ingredients in a large bowl.
2. Mix in the eggs, vanilla, and oil on medium speed.
3. Stir in the boiling water.
4. Pour the batter into prepared pans.
5. Bake until a toothpick comes out clean.

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir well to ensure everything is evenly mixed.

Step 2: Add the Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer for about 2 minutes until the batter becomes smooth and well-combined.

Step 3: Incorporate the Boiling Water

Now, carefully stir in the boiling water. The batter will be quite thin, but this is perfectly normal and will give the cake its moist texture.

Step 4: Bake the Cake

Pour the thin batter evenly into the prepared 9-inch round cake pans. Place the pans in the preheated oven and bake for about 30 to 35 minutes. To check if the cake is done, insert a toothpick into the center if it comes out clean, the cake is ready!

Step 5: Cool the Cake

Allow the cake to cool in the pans for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your homemade chocolate cake!

Best Frosting for Chocolate Cake

When it comes to frosting, you have plenty of options. One of our favorites is the top-rated Creamy Chocolate Frosting, which comes together quickly and uses ingredients you likely already have. If you prefer classic options, try cream cheese frosting or a buttery buttercream. For a fun twist, consider a Fluffy Peanut Butter Frosting for a decadent flavor pairing.

For more frosting ideas, check out our Frosting and Icing Recipes.

How to Store Chocolate Cake

The best way to store your chocolate cake depends on the frosting you use. A buttercream-frosted cake can sit at room temperature for up to five days, as long as it's covered. If you use cream cheese frosting, refrigerate it within two hours of baking.

Can You Freeze Chocolate Cake?

Yes, this cake can be frozen! For the best results, freeze the individual, unfrosted layers. Wrap the cooled layers tightly in plastic wrap, then cover them with aluminum foil labeled with the date. To keep the cake well-protected, place the wrapped layers in an airtight . Freeze for up to three months, and thaw overnight in the refrigerator before serving.

Allrecipes Community Tips and Praise

"I make this cake all the time, and my family loves it!" says Kali Hintz. "They request it any time they get the chance. Also, it's so easy to prepare and cook! The cake is rich in flavor and very moist. My number one choice so far."

"This is my new go-to chocolate cake," raves another reviewer. "I substituted dark cocoa and used espresso instead of water. I baked it in a Bundt pan and finished it with a light dusting of confectioner's sugar. This is the best recipe I've come across!"

"This was fantastic," according to Hannah Culbertson. "I made cupcakes instead of a cake, and it made 24 overflowing cupcakes. They tasted so good rich and fluffy all at the same time!"

Ingredients

• 2 cups white sugar
• 1 cups all-purpose flour
• cup unsweetened cocoa powder
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. Gather all ingredients. Preheat the oven to 350F (175C). Grease and flour two 9-inch round baking pans.
2. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla. Mix on medium speed with an electric mixer for 2 minutes.
4. Stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared pans.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Per serving (1/24th of cake):

• Calories: 160
• Total Fat: 5g (7% DV)
• Saturated Fat: 1g (5% DV)
• Cholesterol: 16mg (5% DV)
• Sodium: 209mg (9% DV)
• Total Carbohydrate: 26g (9% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 17g
• Protein: 2g (5% DV)
• Calcium: 33mg (3% DV)
• Iron: 1mg (8% DV)

*Percent Daily Values are based on a 2,000 calorie diet.