Description
This 9×13 Chocolate Cake from Scratch is a crowd-pleaser! With rich cocoa flavor and a simple prep, it’s perfect for any gathering or celebration.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- ½ cup (42g) unsweetened natural cocoa powder
- 1¾ cups (346g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup (100g) vegetable oil
- 3 oz bittersweet chocolate, melted and cooled
- 3 large eggs
- 1 cup (227g) buttermilk
- ½ cup (111g) hot strong coffee, can substitute hot water if needed
- 1 tsp vanilla extract
- 1 ½ cup (339g) unsalted butter, room temperature
- ¾ cup (63g) natural unsweetened cocoa powder
- 3–4 cups (339-454g) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2–4 tbsp heavy cream
Instructions
- Preheat the oven to 350ºF (180ºC). Grease or line a 9×13 inch baking pan and set aside.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well and set aside.
- In another bowl, whisk together the vegetable oil, melted chocolate, eggs, buttermilk, hot coffee, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Pour the batter into the prepared baking pan, smoothing it into an even layer.
- Bake for 30-35 minutes, checking with a toothpick at 28 minutes if using a dark pan. The cake is done when the toothpick comes out clean.
- Let the cake cool completely in the pan before frosting.
Notes
You can substitute hot water for coffee if needed.
This cake pairs wonderfully with various frostings, including chocolate ganache or buttercream.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg