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 straightforward 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.

Strive my unique, 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. 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 selfmade buttercream? Gentle, 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 very best texture. Cake flour doesn’t maintain up properly.
• Unsweetened Cocoa Powder: We advocate Hershey’s cocoa powder because it’s broadly obtainable. It’s also possible to 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: Offers 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 potential for the very best outcomes.

Sorts of Cocoa Powder

Unsweetened cocoa powder, particularly Hershey’s model, was used on this cake recipe as it’s the most generally obtainable. It’s also possible to use higher-quality cocoa powders corresponding 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 the very best 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 colour than pure cocoa powder, and can also 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 might behave in another way because 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 photographs, Hershey’s Particular Darkish Unsweetened Cocoa Powder was used.

Why Vegetable Oil?

Probably the most incessantly 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.

In the event you don’t wish 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 all the time change issues up and use an alternative choice.

Chocolate Ganache: Solely 2 substances—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 clean, 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.