Easy Chocolate Cake (9×13 Pan) – Bake Perfection Today!

Introduction

Easy chocolate cake (9×13 pan) is my go-to dessert for any gathering, and it always brings back the sweetest memories of my childhood. I remember the first time I baked this cake for my best friend’s birthday party. The aroma of rich cocoa wafting through the house was simply irresistible! As the cake baked, I could hardly wait to frost it with that luscious chocolate ganache. This chocolate sheet cake recipe is not just simple; it’s a crowd-pleaser that’s moist, fudgy, and oh-so-delicious. Each bite melts in your mouth, and the chocolatey goodness is just heavenly! Trust me, you’ll want to make this for every occasion. Let’s get cooking!

• It’s incredibly easy to whip up in just 20 minutes of prep time.
• The rich chocolate flavor is perfect for any chocolate lover.
• It’s budget-friendly, using simple pantry staples.
• This cake is versatile—great for birthdays, potlucks, or just because!
• It stays moist for days, making it perfect for leftovers.
• Frosting options are endless—go classic or get creative!

Ingredients for Easy Chocolate Cake (9×13 Pan)

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3/4 cup warm water (100℉ to 110℉)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (softened)
• 1/4 cup corn syrup
• 2 tablespoons heavy cream
• 1 cup salted butter (softened)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar

How to Make Easy Chocolate Cake (9×13 Pan)

• Step 1: Lightly grease a 9×13 pan with nonstick cooking spray and preheat the oven to 350℉ for metal pans or 325℉ for glass pans. Optionally, line the bottom with parchment paper for easy removal.
• Step 2: In a large bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined. The mixture should smell heavenly!
• Step 3: Add the eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Beat on medium speed until smooth, about 1 to 2 minutes. The batter will be silky and rich.
• Step 4: Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a chocolate paradise!
• Step 5: Remove the cake from the oven and let it cool on a wire rack. Wait until it has completely cooled before frosting to avoid a melty mess.
• Step 6: For the frosting, melt the chocolate chips, corn syrup, and heavy cream in a microwave-safe bowl, heating in 30-second increments until smooth. Let cool for 10 minutes.
• Step 7: In a separate bowl, beat the softened butter until creamy. Add cocoa powder and vanilla extract, mixing until combined.
• Step 8: Gradually add powdered sugar, mixing in between until fully combined. The frosting should be thick and luscious.
• Step 9: Add the melted chocolate to the creamed butter and mix until smooth and fudgy. This frosting is to die for!
• Step 10: Spread the frosting over the completely cooled cake, and get ready for the compliments!

Pro Tips for the Best Easy Chocolate Cake

• Make sure your ingredients are at room temperature for the best mixing results.
• Don’t skip the cooling step before frosting; it makes a huge difference!
• Use high-quality cocoa powder for a richer flavor.

What’s the secret to perfect Easy Chocolate Cake?

The secret lies in the balance of wet and dry ingredients. Make sure to measure accurately and mix just until combined for a tender crumb.

Can I make Easy Chocolate Cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it just before serving for the best flavor and texture.

How do I avoid common mistakes with Easy Chocolate Cake?

Be careful not to overmix the batter, and always check for doneness with a toothpick to avoid under or overbaking.

Best Ways to Serve Easy Chocolate Cake

Serve this delightful cake warm with a scoop of vanilla ice cream for a decadent dessert. It’s also perfect with a dollop of whipped cream and fresh berries for a refreshing touch. Enjoy it with a cup of coffee or tea for a cozy afternoon treat!

Nutrition Facts for Easy Chocolate Cake

Per slice (based on 12 servings):

• Calories: 350
• Fat: 20g
• Saturated Fat: 10g
• Carbohydrates: 40g
• Sugar: 30g
• Protein: 4g
• Fiber: 2g
• Cholesterol: 50mg
• Sodium: 200mg

This is an estimate and may vary.

How to Store and Reheat Easy Chocolate Cake

Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze the cake for up to 3 months. Just make sure to wrap it tightly! To reheat, pop a slice in the microwave for a few seconds until warm and enjoy that fresh-baked taste again.

Frequently Asked Questions About Easy Chocolate Cake

Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, but all-purpose flour works perfectly for this recipe.

What can I substitute for buttermilk?

You can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

Can I add nuts to the cake?

Absolutely! Chopped walnuts or pecans can add a delightful crunch and flavor. Just fold them into the batter before baking.

Variations of Easy Chocolate Cake You Can Try

• Vegan: Substitute eggs with flax eggs and use plant-based milk and butter alternatives.
• Gluten-Free: Use a gluten-free flour blend to make this cake suitable for gluten-sensitive friends.
• Mint Chocolate: Add a few drops of peppermint extract to the batter for a refreshing twist.

Easy chocolate cake (9×13 pan) is the dessert that never fails to bring a smile to my face! I remember the first time I baked this cake for my sister’s graduation party. The moment I pulled it out of the oven, the rich, chocolatey aroma filled the kitchen, wrapping around me like a warm hug. As I frosted it with that glossy chocolate ganache, I could hardly wait for everyone to dig in. This chocolate sheet cake recipe is not just simple; it’s a celebration in every bite! The cake is incredibly moist and fudgy, with a texture that just melts in your mouth. Trust me, once you try it, you’ll want to make it for every occasion, from birthdays to cozy family dinners. It’s a true crowd-pleaser that’s sure to impress! Let’s get cooking!

• It’s a breeze to make, with just 20 minutes of prep time!
• The rich, chocolate flavor is a dream come true for any chocolate lover.
• Budget-friendly, using simple ingredients you probably already have at home.
• This cake is perfect for any occasion—birthdays, potlucks, or just a sweet treat!
• It stays moist for days, making it ideal for leftovers or meal prep.
• Frosting options are endless—go classic with chocolate ganache or get creative with sprinkles!
• It’s made in a convenient 9×13 pan, so no need for fancy equipment.
• Everyone will be asking for the recipe—trust me!

Ingredients for Easy Chocolate Cake (9×13 Pan)

• 1 1/2 cups all-purpose flour – This forms the base of the cake, giving it structure.
• 1 1/2 cups granulated sugar – Sweetens the cake and helps create a tender crumb.
• 3/4 cup unsweetened cocoa powder – Provides that rich chocolate flavor we all love!
• 1 1/2 teaspoons baking soda – Acts as a leavening agent, helping the cake rise.
• 3/4 teaspoon baking powder – Works alongside baking soda for a light texture.
• 3/4 teaspoon salt – Enhances the flavors and balances the sweetness.
• 2 large eggs – Binds the ingredients together and adds moisture.
• 3/4 cup buttermilk – Adds richness and helps keep the cake moist.
• 3/4 cup warm water (100℉ to 110℉) – Activates the cocoa powder and helps create a smooth batter.
• 1/4 cup vegetable oil – Keeps the cake moist and adds a tender texture.
• 1 teaspoon vanilla extract – Adds a lovely depth of flavor.
• 1 cup semi-sweet chocolate chips (softened) – Melts into the cake for extra chocolatey goodness.
• 1/4 cup corn syrup – Adds shine and helps the frosting stay smooth.
• 2 tablespoons heavy cream – Makes the frosting rich and creamy.
• 1 cup salted butter (softened) – Creates a luscious frosting that complements the cake perfectly.
• 1/2 cup unsweetened cocoa powder – For the frosting, enhancing the chocolate flavor.
• 1/2 teaspoon vanilla extract – Adds flavor to the frosting.
• 1 cup powdered sugar – Sweetens the frosting and gives it a smooth texture.

How to Make Easy Chocolate Cake (9×13 Pan)

• Step 1: Start by lightly greasing your 9×13 pan with nonstick cooking spray. Preheat your oven to 350℉ for metal pans or 325℉ for glass pans. If you want to make it even easier to remove the cake later, line the bottom with parchment paper.
• Step 2: In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Stir them together until well mixed, and take a moment to enjoy that heavenly chocolate aroma!
• Step 3: Now, add in the eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Beat the mixture on medium speed for about 1 to 2 minutes until it’s smooth and velvety. The batter should look rich and glossy, making your mouth water!
• Step 4: Pour the luscious batter into your prepared pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, and your kitchen will smell like a chocolate paradise!
• Step 5: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Patience is key here—waiting for it to cool ensures your frosting won’t melt into a gooey mess!
• Step 6: While the cake cools, you can prepare the frosting. Melt the semi-sweet chocolate chips, corn syrup, and heavy cream in a microwave-safe bowl, heating in 30-second increments until smooth. Let it cool for about 10 minutes before using.
• Step 7: In another bowl, beat the softened butter until creamy. Add the cocoa powder and vanilla extract, mixing until well combined. Gradually add the powdered sugar, mixing until the frosting is thick and luscious.
• Step 8: Finally, mix the cooled melted chocolate into the creamed butter until everything is smooth and fudgy. Spread this delightful frosting over your completely cooled cake, and get ready for the compliments!

Pro Tips for the Best Easy Chocolate Cake

To ensure your easy chocolate cake (9×13 pan) turns out perfectly every time, here are some pro tips:

• Always use room temperature ingredients, especially eggs and buttermilk, for a smoother batter and better rise.
• For an extra moist cake, consider adding a tablespoon of mayonnaise or sour cream to the batter—trust me, it works wonders!
• Don’t skip the cooling step before frosting; it prevents the frosting from melting and ensures a beautiful finish.
• Use high-quality cocoa powder for a richer chocolate flavor that will impress everyone!

What’s the secret to perfect Easy Chocolate Cake?

The secret lies in the balance of wet and dry ingredients. Make sure to measure accurately and mix just until combined for a tender crumb. Also, using warm water helps activate the cocoa powder, enhancing the chocolate flavor!

Can I make Easy Chocolate Cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it just before serving for the best flavor and texture. Just make sure to store it properly to keep it fresh!

How do I avoid common mistakes with Easy Chocolate Cake?

Be careful not to overmix the batter, as this can lead to a dense cake. Always check for doneness with a toothpick to avoid under or overbaking. And remember, patience is key—let it cool completely before frosting!

Best Ways to Serve Easy Chocolate Cake

This easy chocolate cake (9×13 pan) is perfect for any occasion, and there are so many delightful ways to serve it! For a classic touch, serve it warm with a generous scoop of vanilla ice cream on the side—there’s nothing quite like that warm chocolate cake melting into the cold ice cream! You can also top it with a dollop of freshly whipped cream and a sprinkle of chocolate shavings for an elegant dessert. If you’re feeling adventurous, try pairing it with fresh berries for a burst of color and flavor that balances the richness of the cake. Whether it’s a birthday celebration or a cozy family dinner, this cake is sure to be the star of the show!

Nutrition Facts for Easy Chocolate Cake

Per slice (based on 12 servings):

• Calories: 350
• Fat: 20g
• Saturated Fat: 10g
• Carbohydrates: 40g
• Sugar: 30g
• Protein: 4g
• Fiber: 2g
• Cholesterol: 50mg
• Sodium: 200mg

This is an estimate and may vary based on ingredient brands and specific measurements used.

How to Store and Reheat Easy Chocolate Cake

To keep your easy chocolate cake (9×13 pan) fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to enjoy it later, you can freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. When you’re ready to indulge again, simply thaw it in the refrigerator overnight. For a warm treat, pop a slice in the microwave for about 10-15 seconds. This will bring back that fresh-baked taste and make the chocolate flavors sing again!

Frequently Asked Questions About Easy Chocolate Cake

Can I use a different type of flour?

Yes, you can definitely experiment with different types of flour! Cake flour will give you a lighter texture, while whole wheat flour can add a nutty flavor. Just keep in mind that the cake’s texture may vary slightly depending on the flour you choose.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, no worries! You can easily make a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement!

Can I add nuts to the cake?

Absolutely! Chopped walnuts or pecans can add a delightful crunch and flavor to your easy chocolate cake (9×13 pan). Just fold them into the batter before baking for a tasty twist!

How do I make the cake more chocolatey?

If you want to amp up the chocolate flavor, consider adding an extra 1/4 cup of cocoa powder to the batter. You can also use dark chocolate chips instead of semi-sweet for a richer taste. Trust me, chocolate lovers will thank you!

Variations of Easy Chocolate Cake You Can Try

• Vegan: Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use almond or soy milk in place of buttermilk. This way, you can enjoy a delicious plant-based chocolate cake!
• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. This variation allows those with gluten sensitivities to indulge in the same rich chocolate goodness.
• Chocolate Mint: Add a teaspoon of peppermint extract to the batter for a refreshing minty twist. This variation is perfect for the holidays or any time you want a little extra zing!
• Mocha Delight: Mix in a tablespoon of instant coffee granules into the batter to enhance the chocolate flavor. This gives your cake a delightful coffee kick that pairs beautifully with chocolate!

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