One Bowl Chocolate Cake (from scratch)

This rich, delicious One Bowl Chocolate Cake (from scratch) is perfect for every occasion and won’t leave your kitchen a wreck because you only mess up one bowl!

One Bowl Chocolate Cake (from scratch)

Okay, it’s no secret that I don’t bake from scratch with the majority of my cake decorating ventures, but that doesn’t mean I don’t like to bake from scratch or that I can’t bake from scratch.

I’ve been accused of that by the way – not really being a baker at all because I use cake mixes.  Um, those have to be baked too people.  Just sayin’.

But seriously, I just do what works for me and most often in my cake decorating business, that means doctored up cake mixes.  I’m happy and my clients are happy, so I’m not sure why others have such a beef with it.


  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Preheat oven to 350° F. Prepare two 8″ or 9″ round pans (or I’ve also used a 9″x13″ sheet cake pan). You can either grease and flour the pans, use non-stick cooking spray, or use homemade cake pan release.
  2. In a large mixing bowl, mix together the sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Make a well in the center of the dry ingredients and add the eggs, oil, milk and vanilla. Beat for 2 minutes at medium speed, then stir in the boiling water.

  4. Pour into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Allow them to cool for 10 minutes in the pan, then flip them out on a wire rack and let completely cool before frosting.

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