Easy Chocolate Cake (9×13 pan)

Easy Chocolate Cake in a 9×13 pan is rich, moist, and full of chocolate flavor. This simple one-bowl cake recipe is topped with a decadent fudge frosting—perfect for birthdays, holidays, or anytime you need a quick chocolate fix.

Get the printable recipe at https://thestayathomechef.com/9×13-chocolate-cake/

⭐ One-bowl batter, no fuss
⭐ Moist, rich chocolate flavor every time
⭐ Perfect for birthdays, potlucks, or everyday chocolate cravings

🍫🎂🍫🎂🍫🎂🍫🎂🍫🎂

INGREDIENTS
⚬ 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

Chocolate Fudge Frosting:
⚬ 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

INSTRUCTIONS
1️⃣ Lightly grease a 9×13 pan and preheat oven to 350℉ for metal pans (325℉ for glass).

2️⃣ In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.

3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 1–2 minutes.

4️⃣ Pour into prepared pan and bake 30–35 minutes, until a toothpick comes out clean. Let cool completely.

5️⃣ For the frosting: melt chocolate chips with corn syrup and cream. Let cool. Beat butter, cocoa, vanilla, and powdered sugar until fluffy. Mix in melted chocolate until smooth. Spread over cooled cake.

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Today on The Stay At Home Chef, I’m showing you 
how to make my easy chocolate cake in a 9×13 pan. People have been obsessed with this chocolate 
cake for years—it has thousands of rave reviews. But some folks feel a little 
intimidated by making a three-layer cake or adjusting the recipe for a 9×13. So I’m going to show you exactly how to do it. Preheat your oven to 350°F 
and lightly grease a 9×13 pan. Set that aside and grab a large mixing bowl—this 
chocolate cake is made in just one bowl. You’ll need a whisk and a rubber spatula. Start with the dry ingredients. Add 1½ cups of all-purpose flour 
and 1½ cups of granulated sugar. Then ¾ cup of unsweetened cocoa powder. I love using Hershey’s Special Dark—it gives 
it that beautiful, dark chocolatey color. Add 1½ teaspoons of baking soda, ¾ teaspoon 
of baking powder, and ¾ teaspoon of salt. Stir or whisk everything together until combined. Now for the wet ingredients. Add two large eggs, ¾ cup of 
buttermilk to keep it nice and moist, ¾ cup of warm water, and ¼ cup of vegetable oil. And don’t forget 1 teaspoon of vanilla 
extract—it enhances the chocolate flavor. Whisk this together until smooth and combined. One of the most common questions I get is 
whether you can use butter instead of oil. But for chocolate cake, you definitely 
want to stick with vegetable oil. Using butter will actually 
give you a much drier cake. It has to do with how the fats interact with the cocoa powder—so just trust 
the science on this one. Once it’s smooth, grab that rubber spatula and scrape the sides and bottom to 
make sure everything is mixed in. Then pour all that chocolatey 
goodness into your prepared pan. If you’re using a metal pan, bake at 350°F. If you’re using a glass pan, reduce the oven temperature to 325°F 
since it heats a little differently. Bake for 30 to 35 minutes, until a toothpick 
inserted in the center comes out clean. Let the cake cool completely 
in the pan on a wire rack. You never want to frost a warm 
cake—it’ll just melt your frosting. And don’t slice into it while it’s warm either. I’m going with a chocolate fudge frosting today, 
but you can use whatever frosting you love best. Thanks for watching. You can find the full written 
recipe in the video description. Be sure to subscribe, like, and follow, and 
check out the rest of my videos where you can find hundreds of restaurant-quality 
recipes you can easily make at home.