Simple Chocolate Cake (9×13 Pan)

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

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

This chocolate cake is the type of simple, 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. Because of buttermilk and vegetable oil, it stays shockingly moist with a wealthy, deep chocolate taste that makes boxed mixes look downright unhappy. And that do-it-yourself buttercream? Delicate, fluffy, and candy sufficient to make you lick the spatula when nobody’s watching.

Ingredient Notes

• All-Function Flour: Stick to all-purpose for this one for one of the best texture. Cake flour doesn’t maintain up nicely.
• Unsweetened Cocoa Powder: We suggest Hershey’s cocoa powder because it’s broadly obtainable. You may also use higher-quality choices like Ghirardelli or these from specialty chocolatiers, although they could be costlier.
• Baking Soda & Powder: Test the expiration date to make sure correct leavening.
• Granulated Sugar: Stick to customary granulated sugar for finest 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: Offers important moisture for the softest cake texture.
• Vanilla Extract: Use a full tablespoon to convey out the daring vanilla taste. Go for pure vanilla extract if attainable for one of the best outcomes.

Varieties of Cocoa Powder

Unsweetened cocoa powder, particularly Hershey’s model, was used on this cake recipe as it’s the most generally obtainable. You may also use higher-quality cocoa powders akin to Ghirardelli or these from specialty chocolatier retailers, however they are often costly. It’s endorsed to keep away from utilizing cheap retailer manufacturers as they have a tendency to not produce one of the best outcomes.

Dutch-process cocoa powder is a kind 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 also be simpler to dissolve in liquids. When utilizing dutch-process cocoa powder rather than unsweetened cocoa powder in a recipe, you will need to take into account that it could behave otherwise as a result of its decrease acidity. Nevertheless, on this recipe, dutch-process cocoa can be utilized with out making every other modifications.

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

Why Vegetable Oil?

One of the regularly requested questions I get is why the cake makes use of vegetable oil as an alternative of butter. Whilst you actually 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.

In case you 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.

Frosting Choices

I’ve included a decadent chocolate fudge frosting with this recipe, however you may at all times swap issues up and use another choice.

Chocolate Ganache: Solely 2 components—chocolate and heavy cream. It’s typically 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: A bit 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 nicely with chocolate cake. Assume Dubai chocolate bar—the mix can’t be beat.