One-Bowl Moist Chocolate Layer Cake

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple, moist chocolate cake made entirely in one bowl, perfect for layering with rich chocolate frosting. This American-inspired paleo recipe, ready in about 50 minutes, layers all-purpose flour, unsweetened cocoa powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 12 American cuisine 350 cal/serving

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Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 1/2 tsp baking powder
1 and 1/2 tsp baking soda
2 cups granulated sugar
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

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Instructions

Step 1: Preheat oven to 350°F and grease two 9-inch round cake pans. In a large mixing bowl, combine 1 and 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 and 1/2 tsp baking powder, 1 and 1/2 tsp baking soda, 2 cups granulated sugar, and 1 tsp salt. Whisk together until evenly mixed.
Step 2: Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients. Using a hand mixer or whisk, beat on medium speed for 2 minutes until the batter is smooth and glossy.
Step 3: Carefully pour in 1 cup boiling water, stirring slowly until fully incorporated; the batter will be thin but this ensures a moist cake. Divide the batter evenly between the prepared pans.
Step 4: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.