Best Chocolate Cake Recipe (9x13 Recipe) (2024)

An easy, rich9×13 Chocolate CakeRecipe made in one bowl with minimal ingredients. Based on my popular best chocolate cake recipe, it is tender, moist, and delicious!

This is the easiest 9×13 chocolate cake recipe I’ve ever made. From my Best Chocolate Cake that everyone loves, I’ve made the cake even easier and sized for a 9×13 sheet cake!

I love this easy 9×13 size cake for taking to potlucks, tailgating, baking, taking to friends or neighbors, and for making a quick and easy cake! It transports beautifully in the baking dish and I love that I don’t have to worry about a cake slipping or sliding on a cake plate! Another favorite version you may enjoy is my Chocolate Loaf Cake. So easy!

I originally shared this recipe in 2014 and have updated it to include the metric conversion to grams as well as updated the recipe sizing to make for a thicker cake based on reader feedback.

Best Chocolate Cake (9×13 Recipe)

What Makes a Chocolate Cake Moist?

This cake recipe includes the perfect ratio of oil, milk, and boiling water to make it moist without having to use melted chocolate. The combination of the fat, protein, and water temperature produces a moist and tender crumb.

Ingredients for Easy 9×13 Chocolate Cake

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• all-purpose flour – I recommend using a good quality all-purpose flour that works well in baking. You can also substitute with cake flour if needed.
• sugar – You’ll use granulated sugar.
• unsweetened cocoa powder – I use unsweetened cocoa powder.
• baking powder – used to leaven the cake.
• baking soda – also used to help the cake rise.
• kosher salt – I use Diamond Crystal Kosher Salt. If you substitute with Morton’s Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe.
• espresso powder – Espresso powder enhances the flavor of chocolate in recipes. The amount used in this cake does not give a coffee flavor to the cake or leave a bitter aftertaste that you may get from using brewed coffee or instant coffee in the cake batter. You can use homemade espresso powder or your favorite store-bought. Many grocery stores now carry it. You can also omit it if you prefer or are unable to find it.
• milk – You can use buttermilk, whole milk, or coconut milk.
• vegetable oil – the oil is key for a moist chocolate cake.
• egg – Make sure that your egg is at room temperature so that it combines more easily into the cake batter.
• vanilla extract – Use good quality vanilla extract.
• boiling water – helps release the chocolate flavor in the recipe. Please don’t skip it!

Chocolate Buttercream

I scaled the chocolate buttercream frostingto work perfectlyin a 9×13 baking dish. The cake still rises nicely so that you have a lovely, thick cake that you then top with a generous amount of silky chocolate buttercream.

Chocolate Buttercream Ingredients: you’ll need butter, cocoa powder, confectioner’s sugar, milk, vanilla extract, and espresso powder.

Step-by-Step Instructions

Prep. Preheat the oven and prep the baking dish.

Make the cake batter. Add the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder to a large mixing bowl. Whisk through to combine. Add the milk, oil, eggs, and vanilla extract to the flour mixture and combine. Carefully stir in the boiling water until well combined. The cake batter will be thin.

Bake the cake. Pour the cake batter into the prepared 9×13 baking dish. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool the baking dish on a wire rack until cooled completely.

Make the frosting. Meanwhile, add cocoa powder to a large mixing bowl. Whisk to break up any large lumps in the cocoa powder. Add the butter and using a hand mixer, cream the butter and cocoa powder together until well combined. Add confectioner’s sugar to another large bowl and whisk through it. Add the confectioner’s sugar and milk to the cocoa mixture by adding 1 cup of confectioner’s sugar followed by about a tablespoon of milk. After combining each addition, turn the mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Add vanilla extract and espresso powder and combine well. Mix until the frosting is silky and smooth.

I put together a quick video to show you just how easy the cake is to mix together. Seriously, it’s the easiest and most delicious cake ever, I think! 🙂

As with any 9×13 cake recipe, you can cut the pieces as generously or as conservatively as you please. You can cut the cake into 2-inch x 2-inch pieces for 24 servings or 2-inch x 3-inch pieces for 18 servings.

Here’s my Easy 9×13 Chocolate Cake Recipe. I think you are going to love how simple it is!

Enjoy!
Robyn xo