Here’s The Easiest Chocolate Cake Recipe Ever!


Submitted by Recipe Rain

Here’s The Easiest Chocolate Cake Recipe Ever!

You don’t have to wait for a special holiday to have a delicious chocolate cake. This one is perfect for whenever your craving hits!

My sister was flying in to stay with us for a whole week. Since she moved to Florida a few years ago, we hardly ever saw her anymore. We would go down there once a year or so if we could, and she would come and stay with us once a year. That was way different than how things were when we lived on the same street. I missed her terribly. We talked on the phone quite a bit, but it wasn’t the same as seeing each other in person. I wanted to make sure to give her a visit that she would remember.

Ever since we were kids she has always LOVED chocolate cake. I thought about buying one at the bakery, but I needed something to burn up some time so that I wasn’t so bored. Instead I pulled out my favorite homemade chocolate cake recipe and got to work. It’s pretty easy, and I knew that I had everything I needed to make it.

When it was done, all I had to do was sit back and wait for her to arrive. Find out more about the cake I made on the next page!


Here’s The Easiest Chocolate Cake Recipe Ever!

Prep time 15 mins; Cook time 30 mins

Serves 12 (2 9-inch round cakes)


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


  1. Preheat your oven to 350 F.
  2. Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.
  3. In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt, until everything is blended.
  4. In a separate mixing bowl, combine the eggs, milk, oil and vanilla, and whisk to combine. Then whisk in the boiling water.
  5. Now add the wet ingredients to the dry and stir until combined. Then pour the batter into your prepared pans and transfer them to the oven.
  6. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing after 27 minutes because it's better to check too soon than to overbake.
  7. Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour, and frost if desired.


You can make your own homemade frosting or buy a jar from the supermarket. This cake is even yummy enough to have without frosting!