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 critiques 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 prime it off with a decadent chocolate fudge frosting.

Attempt my authentic, 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.

This chocolate cake is the sort 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. 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? Tender, 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 perfect texture. Cake flour doesn’t maintain up properly.
• Unsweetened Cocoa Powder: We suggest Hershey’s cocoa powder because it’s extensively obtainable. You can even use higher-quality choices like Ghirardelli or these from specialty chocolatiers, although they could be dearer.
• Baking Soda & Powder: Test the expiration date to make sure correct leavening.
• Granulated Sugar: Persist with normal 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: Supplies important moisture for the softest cake texture.
• Vanilla Extract: Use a full tablespoon to deliver out the daring vanilla taste. Go for pure vanilla extract if potential for the perfect outcomes.

Forms of Cocoa Powder

Unsweetened cocoa powder, particularly Hershey’s model, was used on this cake recipe as it’s the most generally obtainable. You can even use higher-quality cocoa powders corresponding to 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 perfect 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 coloration than pure cocoa powder, and can be simpler to dissolve in liquids. When utilizing dutch-process cocoa powder instead of unsweetened cocoa powder in a recipe, it is very important take into account that it could behave otherwise as a result of its decrease acidity. Nonetheless, on this recipe, dutch-process cocoa can be utilized with out making some 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 ceaselessly requested questions I get is why the cake makes use of vegetable oil as a substitute of butter. When you actually can use butter instead of 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.

For those who don’t wish to use vegetable oil, use one other neutral-flavored oil as a substitute reasonably 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 possibly can all the time change issues up and use an alternative 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: A bit of 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 properly with chocolate cake. Assume Dubai chocolate bar—the mixture can’t be beat.