One Bowl Chocolate Cake III

1,657 Reviews 264 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  shirleyo

“This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.”

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Adjust Servings

Original recipe yields 2 - 9 inch round cake layers



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

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Reviews (1,657)

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I couldn't ask for any better! I used a 9x13 pan and baked it for 40 minutes. I just made this for the 2nd time and this time I upped the cocoa to 1 cup... I'm REALLY glad I did! The cake is great with the amount called for, but after trying more to see the difference, I definitely think 1 cup is the magic amount. If I could give it more than 5 stars, I would. I used the "Buttercream Icing" recipe (pictured) from Sharon on this website. Incredible together!



My original review was 4 stars because I tried the cake only a few hours after baking. The cake alone was OK but had a strong baking soda taste. I used a can of dunkin hines vanilla frosting and with this the cake was good. However, after mellowing in the fridge for a day or two this cake was insanely good! As good as any store bought or boxed mix. Bottom line: Make the cake a day in advance and let it mellow in the fridge overnight. I see no need to buy another boxed mix again. Thanks for a great recipe. Oh, and yes, after the water step it will be very soupy but it will turn out perfect :D



This cake will be printed out as my new basic chocolate cake. Everything about it was nice, I did add a teaspoon of instant coffee to the boiling water and the batter was thin. Baked up perfect - I did line the tin and use oil spray. Tastes better than some expensive box mixes. Wasn't overly moist either, just not dry at all. Thanks. UPDATE: Up the amount of cocoa to 1 cup and make sure it's the best quality. I use a European brand. You can use melted butter if you run out of oil. You can use whipped cream, cocoa powder and icing sugar for a great icing.

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Amount Per Serving (24 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 25.7 g
  • 8%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 217 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Dark Chocolate Cake I


next recipe:

Amazing Slow Cooker Chocolate Cake