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Simple Chocolate Cake (9×13 Pan)

This recipe is solely the much-requested 9×13 model of my well-known chocolate cake. This cake has gotten rave opinions for its wealthy, decadent chocolate taste, and boy is it straightforward to make. Now, you may get all of that attempted and true, scrumptious chocolatey goodness in a easy 9×13 pan, and prime it off with a decadent chocolate fudge frosting.

Strive my unique, three-layer Most Amazing Chocolate Cake or the cupcake version!

Why My Recipe

  • The batter is made in only one bowl to make your life simpler!
  • Buttermilk and vegetable oil make this cake extremely moist.
  • Full with a wealthy, chocolate fudge frosting.

A slice of Easy Chocolate Cake on a white plate with the cake pan in the background.A slice of Easy Chocolate Cake on a white plate with the cake pan in the background.

This chocolate cake is the sort of straightforward, no-fuss dessert that saves birthdays, random Tuesdays, and late-night cravings alike. This recipe requires a trusty 9×3 pan—no fancy layers or stacking shenanigans. Due to buttermilk and vegetable oil, it stays shockingly moist with a wealthy, deep chocolate taste that makes boxed mixes look downright unhappy. And that selfmade buttercream? Delicate, fluffy, and candy sufficient to make you lick the spatula when nobody’s watching.

Ingredient Notes

Ingredients for Easy Chocolate Cake (9x13 pan).Ingredients for Easy Chocolate Cake (9x13 pan).
  • All-Objective Flour: Persist with all-purpose for this one for the most effective texture. Cake flour doesn’t maintain up effectively.
  • Unsweetened Cocoa Powder: We advocate Hershey’s cocoa powder because it’s broadly accessible. You too can use higher-quality choices like Ghirardelli or these from specialty chocolatiers, although they could be dearer.
  • Baking Soda & Powder: Examine the expiration date to make sure correct leavening.
  • Granulated Sugar: Persist with commonplace granulated sugar for greatest outcomes.
  • Buttermilk: Provides moisture and a slight tang to steadiness the sweetness.
  • Eggs: Room-temperature eggs make for a fluffier cake. To heat eggs shortly, submerge them in a bowl of heat water for five minutes.
  • Vegetable Oil: Supplies important moisture for the softest cake texture.
  • Vanilla Extract: Use a full tablespoon to carry out the daring vanilla taste. Go for pure vanilla extract if doable for the most effective outcomes.

Varieties of Cocoa Powder

Unsweetened cocoa powder, particularly Hershey’s model, was used on this cake recipe as it’s the most generally accessible. You too can use higher-quality cocoa powders corresponding to Ghirardelli or these from specialty chocolatier retailers, however they are often costly. It is suggested to keep away from utilizing cheap retailer manufacturers as they have an inclination to not produce the most effective outcomes.

Dutch-process cocoa powder is a sort of cocoa that has been handled with an alkali to neutralize its acidity. It has a milder taste and darker shade than pure cocoa powder, and can be simpler to dissolve in liquids. When utilizing dutch-process cocoa powder rather than unsweetened cocoa powder in a recipe, it is very important take into account that it might behave otherwise because of its decrease acidity. Nevertheless, on this recipe, dutch-process cocoa can be utilized with out making another modifications.

*For the dark-colored frosting in these images, Hershey’s Particular Darkish Unsweetened Cocoa Powder was used.

Why Vegetable Oil?

One of the crucial steadily requested questions I get is why the cake makes use of vegetable oil as an alternative of butter. Whilst you definitely can use butter rather than vegetable oil in the identical quantity, you’ll find yourself with a drier chocolate cake. It has to do with the way in which that the fats clings to the cocoa powder.

For those who don’t need to use vegetable oil, use one other neutral-flavored oil as a replacement fairly than butter. Avocado oil, canola oil, or grapeseed oil are all choices.

A slice of Easy Chocolate Cake on a plate with a fork and a bite taken out of it.A slice of Easy Chocolate Cake on a plate with a fork and a bite taken out of it.

Frosting Choices

I’ve included a decadent chocolate fudge frosting with this recipe, however you’ll be able to all the time swap issues up and use another choice.

Chocolate Ganache: Solely 2 substances—chocolate and heavy cream. It’s usually used as icing or as a filling. Some cooks even use it as a dipping sauce paired with fruit like strawberries. You’ll additionally see it on donuts and cupcakes. It’s wealthy, thick, and candy.

Browned Butter Frosting: Just a little nuttiness with a toasted caramel-like taste is what makes this frosting a stand-out.

Cream Cheese Frosting: This frosting is creamy, thick, and has a slight tang. Merely add cocoa powder for a chocolate model.

Pistachio Buttercream Frosting: This frosting has a clean, buttery consistency with a slight crunch from the blended pistachio nuts. This frosting pairs so effectively with chocolate cake. Suppose Dubai chocolate bar—the mix can’t be beat.

Storage Directions

Retailer frosted cake in an hermetic container at room temperature for as much as 2 days. For cream cheese or perishable frostings, retailer within the fridge for as much as 4 days.

Freeze unfrosted cake in plastic wrap with a layer of aluminum foil to stop freezer burn. Freeze for as much as 3 months. Thaw within the fridge in a single day earlier than adorning.

Freeze frosted truffles on a baking sheet till strong, then wrap tightly in plastic wrap and aluminum foil. Retailer for as much as 2 months. Thaw within the fridge in a single day earlier than serving.

Extra decadent chocolate recipes…

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