This recipe is simply the much-requested 9×13 version of my famous chocolate cake. This cake has gotten rave reviews for its rich, decadent chocolate flavor, and boy is it easy to make. Now, you can get all of that tried and true, delicious chocolatey goodness in a simple 9×13 pan, and top it off with a decadent chocolate fudge frosting.
Try my original, three-layer Most Amazing Chocolate Cake or the cupcake version!
Why My Recipe
- The batter is made in just one bowl to make your life easier!
- Buttermilk and vegetable oil make this cake ultra moist.
- Complete with a rich, chocolate fudge frosting.
This chocolate cake is the kind of easy, no-fuss dessert that saves birthdays, random Tuesdays, and late-night cravings alike. This recipe calls for a trusty 9×3 pan—no fancy layers or stacking shenanigans. Thanks to buttermilk and vegetable oil, it stays shockingly moist with a rich, deep chocolate flavor that makes boxed mixes look downright sad. And that homemade buttercream? Soft, fluffy, and sweet enough to make you lick the spatula when no one’s watching.
Ingredient Notes
- All-Purpose Flour: Stick with all-purpose for this one for the best texture. Cake flour does not hold up well.
- Unsweetened Cocoa Powder: We recommend Hershey’s cocoa powder as it’s widely available. You can also use higher-quality options like Ghirardelli or those from specialty chocolatiers, though they may be more expensive.
- Baking Soda & Powder: Check the expiration date to ensure proper leavening.
- Granulated Sugar: Stick with standard granulated sugar for best results.
- Buttermilk: Adds moisture and a slight tang to balance the sweetness.
- Eggs: Room-temperature eggs make for a fluffier cake. To warm eggs quickly, submerge them in a bowl of warm water for 5 minutes.
- Vegetable Oil: Provides essential moisture for the softest cake texture.
- Vanilla Extract: Use a full tablespoon to bring out the bold vanilla flavor. Opt for pure vanilla extract if possible for the best results.
Types of Cocoa Powder
Unsweetened cocoa powder, specifically Hershey’s brand, was used in this cake recipe as it is the most widely available. You can also use higher-quality cocoa powders such as Ghirardelli or those from specialty chocolatier shops, but they can be expensive. It is recommended to avoid using inexpensive store brands as they tend not to produce the best results.
Dutch-process cocoa powder is a type of cocoa that has been treated with an alkali to neutralize its acidity. It has a milder flavor and darker color than natural cocoa powder, and is also easier to dissolve in liquids. When using dutch-process cocoa powder in place of unsweetened cocoa powder in a recipe, it is important to consider that it may behave differently due to its lower acidity. However, in this recipe, dutch-process cocoa can be used without making any other modifications.
*For the dark-colored frosting in these photos, Hershey’s Special Dark Unsweetened Cocoa Powder was used.
Why Vegetable Oil?
One of the most frequently asked questions I get is why the cake uses vegetable oil instead of butter. While you certainly can use butter in place of vegetable oil in the same amount, you’ll end up with a drier chocolate cake. It has to do with the way that the fat clings to the cocoa powder.
If you don’t want to use vegetable oil, use another neutral-flavored oil in its place rather than butter. Avocado oil, canola oil, or grapeseed oil are all options.
Frosting Options
I’ve included a decadent chocolate fudge frosting with this recipe, but you can always switch things up and use another option.
Chocolate Ganache: Only 2 ingredients—chocolate and heavy cream. It’s often used as icing or as a filling. Some chefs even use it as a dipping sauce paired with fruit like strawberries. You’ll also see it on donuts and cupcakes. It’s rich, thick, and sweet.
Browned Butter Frosting: A little nuttiness with a toasted caramel-like flavor is what makes this frosting a stand-out.
Cream Cheese Frosting: This frosting is creamy, thick, and has a slight tang. Simply add cocoa powder for a chocolate version.
Pistachio Buttercream Frosting: This frosting has a smooth, buttery consistency with a slight crunch from the blended pistachio nuts. This frosting pairs so well with chocolate cake. Think Dubai chocolate bar—the combination can’t be beat.
Storage Instructions
Store frosted cake in an airtight container at room temperature for up to 2 days. For cream cheese or perishable frostings, store in the refrigerator for up to 4 days.
Freeze unfrosted cake in plastic wrap with a layer of aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw in the refrigerator overnight before decorating.
Freeze frosted cakes on a baking sheet until solid, then wrap tightly in plastic wrap and aluminum foil. Store for up to 2 months. Thaw in the refrigerator overnight before serving.
