Straightforward 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 straightforward 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.

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

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

• All-Goal Flour: Persist with all-purpose for this one for the most effective texture. Cake flour doesn’t maintain up effectively.
• Unsweetened Cocoa Powder: We suggest Hershey’s cocoa powder because it’s extensively out there. You may also use higher-quality choices like Ghirardelli or these from specialty chocolatiers, although they might be dearer.
• Baking Soda & Powder: Examine the expiration date to make sure correct leavening.
• Granulated Sugar: Persist with customary 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 rapidly, 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 the most effective outcomes.

Kinds of Cocoa Powder

Unsweetened cocoa powder, particularly Hershey’s model, was used on this cake recipe as it’s the most generally out there. You may also use higher-quality cocoa powders resembling Ghirardelli or these from specialty chocolatier outlets, however they are often costly. It’s endorsed to keep away from utilizing cheap retailer manufacturers as they have a tendency 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 coloration 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, it is very important contemplate that it could behave in another way as a result of its decrease acidity. Nonetheless, on this recipe, dutch-process cocoa can be utilized with out making another modifications.

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

Why Vegetable Oil?

Some of the steadily requested questions I get is why the cake makes use of vegetable oil as a substitute 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 best way that the fats clings to the cocoa powder.

When you don’t wish to use vegetable oil, use one other neutral-flavored oil instead moderately 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: Somewhat 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 easy, buttery consistency with a slight crunch from the blended pistachio nuts. This frosting pairs so effectively with chocolate cake. Assume Dubai chocolate bar—the mix can’t be beat.