Easy Chocolate Cake Recipe
Easy Chocolate Cake recipe baked in a 9x13 pan. Rich, moist, and topped with a simple chocolate buttercream frosting.
Equipment
- 1 9x13 baking cake pan
Ingredients
Chocolate Cake Batter
- 1 cup unsalted butter
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Chocolate Cake Batter: Preheat the oven to 350°F. Generously butter a metal 9x13 pan, making sure every crevice is well coated. Set aside.
- In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
- Pour the warm chocolate mixture into the dry ingredients and stir until fully combined.
- Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully combined.
- Pour the batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool on a wire rack. Cool completely before adding the chocolate buttercream frosting.
- Chocolate Buttercream Frosting: In a mixer cream the softened butter until smooth. Slowly add the powdered sugar and cocoa powder, mixing on low speed. Add the vanilla extract and heavy cream, then increase the speed to medium-high and whip until light and fluffy.
- Frost the cooled cake. Enjoy!
Video
Notes
- This cake yields 12-24 servings depending on the size you cut.
- This recipe has been tested and is successful with 2 8-inch round layers, 1 10-12 cup bundt pan and 24-26 cupcakes.
Nutrition
Serving: 1pieceCalories: 642kcalCarbohydrates: 84gProtein: 6gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 119mgSodium: 454mgPotassium: 209mgFiber: 4gSugar: 64gVitamin A: 1079IUVitamin C: 0.02mgCalcium: 74mgIron: 2mg
Tried this recipe?Let us know how it was!