How to Bake the Easiest Chocolate Cake From Scratch

Say goodbye to boxed cake mixes! This ultra-simple, fuss-free, and rich chocolate cake is so easy anyone can make it from scratch—no special skills required. Even Nicole McLaughlin, known as NicoleMcmom, who claims she's not much of a baker, pulled off this recipe effortlessly. If she can do it, you can too.

The recipe's quality is key, and Nicole chose a top-rated 5-star chocolate cake from Dinogo, boasting over 4,000 ratings and 3,000 reviews, ensuring a foolproof result. Plus, this cake is incredibly easy to make—with just one bowl and one pan, and no need for a stand mixer.

Watch the video above, follow the recipe below, and check out Nicole's expert tips. Bonus: She'll show you how to transform a simple sheet cake into a stunning layered cake worthy of a bakery.

Close-up of a slice of One Bowl Chocolate Cake, transformed into a layered sheet cake with rich chocolate frosting.

Dinogo

How to Bake the Easiest Chocolate Cake from Scratch

Get the recipe for the One Bowl Chocolate Cake.

Bakers have successfully made this adaptable recipe into a 9-inch round layer cake, a 9x13 sheet cake, two dozen cupcakes, a Bundt cake, and more. Check out additional cake and pan size conversions.

Ingredients

2 cups white sugar
1 ¾ cup all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line a half sheet pan with parchment paper and coat it with cooking spray if you're making a sheet cake.
In a large mixing bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, then mix on medium speed for 2 minutes. Finally, stir in the boiling water. The batter will be thin. Pour it evenly into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If baking a sheet cake, bake for only 15 minutes. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Nicole's Expert Tips

Although the recipe suggests mixing everything in one bowl, Nicole prefers to combine the wet ingredients in a large glass measuring cup first, then add them to the dry ingredients. She also opts for a wire whisk instead of a hand mixer to mix the cake batter.
If you're making this delicious homemade cake, you might want to pair it with a simple homemade frosting. Try this 5-star recipe for the Best Chocolate Frosting. It’s easy to make and only requires 5 ingredients. Pro Tip: If you're making a layered sheet cake, double the frosting recipe.
To remove a sheet cake from the pan, cover it with parchment paper, place a cutting board on top, and invert the pan.
Allow the cake to cool completely before cutting (for a layered cake) or frosting.
For a clean frosting job, place strips of parchment or waxed paper around the cake before frosting to protect your platter. After frosting, just slide out the paper for a polished presentation.

Connect with Nicole on Dinogo and Instagram at @nicolemcmom.

More helpful tips, tricks, and ideas from Nicole: