Easy Chocolate Cake (9x13 Pan)
This recipe is simply the much-requested 9×13 version of my famous chocolate cake. This cake has gotten rave reviews for its rich, decadent chocolate flavor, and boy is it easy to make.
Ingredients · Servings 12
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3/4 cup warm water (100℉ to 110℉)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (softened)
- 1/4 cup corn syrup
- 2 tablespoons heavy cream
- 1 cup salted butter (softened)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Method · 55 min
- Lightly grease a 9x13 pan with nonstick cooking spray. Preheat oven to 350℉ for metal pans or 325℉ for glass pans. Optionally, line the bottom with parchment paper for easier serving.
- In a large bowl, stir together 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, and 3/4 teaspoon salt until combined.
- Add 2 large eggs, 3/4 cup buttermilk, 3/4 cup warm water, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract. Use a hand mixer to beat on medium speed until smooth, about 1 to 2 minutes. Use a rubber spatulatto scrape down the sides and bottom of the bowl to make sure everything gets mixed in.
- Transfer the batter to the prepared 9x13 pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and transfer to a wire rack to cool. Wait to frost until the cake has completely cooled off to room temperature.
- Place 1 cup semi-sweet chocolate chips in a microwave-safe bowl. Add 1/4 cup corn syrup and 2 tablespoons heavy cream. Heat in the microwave in 30-second increments, stirring between each, until the mixture is fully melted and smooth. Let cool 10 minutes.
- Meanwhile, use a large mixing bowl and hand mixer, or use a stand mixer to beat 1 cup salted butter(softened) until creamy, about 2 minutes. Add in 1/2 cup unsweetened cocoa powder and 1/2 teaspoon vanilla extract. Beat until combined. Beat in 1 cup powdered sugar, 1/2 cup at a time, beating in between, until fully combined. Scrape the sides and bottom of the bowl to make sure everything gets mixed in.
- Add melted chocolate to the creamed butter. Mix on a medium speed until smooth and fudgy, about 30 to 60 seconds. Spread over completely cooled cake.
Try my original, three-layer Most Amazing Chocolate Cake or the cupcake version!
- The batter is made in just one bowl to make your life easier!
- Buttermilk and vegetable oil make this cake ultra moist.
- Complete with a rich, chocolate fudge frosting.
This chocolate cake is the kind of easy, no-fuss dessert that saves birthdays, random Tuesdays, and late-night cravings alike. This recipe calls for a trusty 9×3 pan—no fancy layers or stacking shenanigans. Thanks to buttermilk and vegetable oil, it stays shockingly moist with a rich, deep chocolate flavor that makes boxed mixes look downright sad. And that homemade buttercream? Soft, fluffy, and sweet enough to make you lick the spatula when no one’s watching.
