Robyn StoneThis is the easiest 9×13 chocolate cake recipe I’ve ever made. Adjusted from my Best Chocolate Cake that everyone absolutely loves, I’ve now made the cake even easier and sized for a 9×13 sheet cake!
One of the recipes that I receive the most emails about is my Best Chocolate Cake Recipe. Generally, the emails are asking me if they can omit the espresso powder, if they can substitute this or that, or if it can be made into either a major multi-tiered confection for an upcoming wedding or something similar. But last week, I received an email asking if the cake could be made into a 9×13 recipe.
Rather than simply responding with a quick, “Yes” to the email, I headed to the kitchen to make it so that I could show you.
Best Chocolate Cake (9×13 Recipe)
Truth be told, I was actually craving chocolate and decided that making the chocolate cake sounded like just the way to answer the craving and that the scaled down version would be just perfectly sized, too! LOL!
To make it, I scaled both the recipe and the chocolate buttercream frosting to work perfectly in a 9×13 baking dish. The cake still rises nicely so that you have a nice, thick cake that you then top with a nice, generous amount of the fluffy chocolate buttercream.
Talk about heavenly!
I love this size cake for taking to pot lucks, tailgating, baking, taking to friends or neighbors, and just for making a quick and easy cake! It transports beautifully in the 9×13 baking dish and I love that I don’t have to worry about a cake slipping or sliding on a cake plate!
When you cut into the cake, you’ll notice that it has that moist tender crumb like my original Best Chocolate Cake Recipe. It is seriously amazing!
As with any 9×13 cake recipes, you can cut the pieces as generous or as conservatively as you please. You can cut the cake into 2- inch x 2-inch pieces for 24 servings or into 2- inch x 3- inch pieces for 18 servings.
How to Make It
To make the cake, you just need a large mixing bowl and a whisk!
It comes together so quickly and easily and bakes into a beautiful 9 x 13 cake that everyone just loves!
I put together a quick little video to show you just how easy the cake is to mix together. Seriously the easiest and most delicious cake ever, I think! 🙂
Here’s the 9×13 Chocolate Cake Recipe. I think you are going to just love how simple it is!
Best Chocolate Cake Recipe (9×13 Recipe)
Ingredients
Chocolate Cake Recipe (9×13 Recipe)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
- 1/2 cup buttermilk, whole milk, or coconut milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup boiling water
Chocolate Buttercream Frosting (9×13 Recipe)
- 1/2 cup unsweetened cocoa
- 3/4 cup butter softened
- 2 1/2 cups confectioner’s sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon espresso powder
Instructions
- Preheat oven to 350º F. Prepare one 9×13 baking dish by spraying with baking spray or buttering and lightly flouring.
- For the cake:
- Whisk together add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large mixing bowl.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined. Carefully stir the boiling water into the cake batter and pour into the prepared 9×13 dish.
- Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool completely.
Chocolate Buttercream Frosting (9×13 Recipe)
- Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
- Add the butter and cream together butter and cocoa powder until well-combined.
- Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn 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.
- If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
- Spread the frosting on top of the cooled cake. Cover and keep on the counter for up to 3 days for best taste.
Notes
Enjoy!
Robyn xo
Can I make your nine inch chocolate cake in a 11x14x2 inch sheet pan. I need to feed about 40 people. Is it the same amount of batter or should I make one extra nine inch round ? Thanks
Hi Diane,
I have the baking directions for a Large Sheet Cake size using my Best Chocolate Cake recipe. It’s one recipe worth, but baking instructions are for the sheet cake size.
However, you say you need enough to feed 40 people – I’m not sure the 11×14 is enough to that many. I cut generous sized slices and get 12 servings for this size cake. You know more about what you need than I do, but I just wanted to mention that for your consideration.
I hope this helps and that your father in law has a wonderful birthday! xo
Can I use unsweetened vanilla almond milk instead of whole milk?
You can use almond milk in this recipe, Tiya.
Proportions are all wrong!! A 9x 13 pan is 117 square inches. Each 9 inch round pan is 63 square inches, or 126 square inches total for 2 pans. The ingredients in this recipe is about half of of the round recipe so the cake is less than an inch tall. Took it out in 20 minutes and was already way over cooked. Please fix this one!!
Mary, I’ve included a note in the recipe. I made the recipe as written for the 9×13 cake as I like the frosting ratio as pictured. But if you wish for a thicker cake, you can adjust as mentioned in the recipe notes.
Hey again Robin! How thick is this cake? I’m planning to make it for new year’s eve and would really appreciate it if you replied. Thanks!
I made it 2 years ago in a large angel food pan (I love the look with the hole in the center) for my youngest gal’s 3rd birthday, and it was nice and thick! I am making it again today for my middle gal’s NYE 7th birthday. I will be using a Wilton dinosaur cake pan. 🙂
It’s New Year’s Eve and I hope this cake is going to make it wonderful ❤️. I will insta you on how it turns out ❤️!! Happy New year 🥳
I hope you enjoy it, Danya! Make sure you read the notes about what to do if you desire a thicker cake. I like it as is because I like the frosting to cake ratio, but I’ve left a note in case you want a thicker cake. Thanks! xo
Hey so , I’ve noticed that there’s no butter added to the chocolate cake recipe is it really not a problem?
The recipe is delicious as written in my experience, Danya. I hope you enjoy it! xo
In the kitchen, baking is my weakest skill set…but this recipe was terrific! Moist cake, not too sweet and that touch of espresso is right on point! THANK YOU!
So glad to hear that you enjoyed it, James! Thanks!
I followed the recipe as written, used a 9×13 pan, and my cake only rose to about an inch high… Is that expected? From the pictures, I was expecting something more like 1.5, 2 inches thick. I made sure to watch it like a hawk in the oven based on how shallow the batter was, and took it out after only 20 mins. Passed the toothpick test.
Hi Emily,
I’ve included a note in the recipe. I made the recipe as written for the 9×13 cake as I like the frosting ratio as pictured. But if you wish for a thicker cake, you can adjust as mentioned in the recipe notes. I hope this helps and that you enjoy it! Thanks!
This was fantastic! I used a half a cup of brewed coffee instead of water and espresso powder because I didn’t have any. Also substituted some sour cream for milk in the icing. Will make again and again! Thank you!!!
I love this recipe, its the one I use for my partner’s work colleagues occasionally because sometimes cake makes a rough day less tough. My question is though, do you use a ceramic baking dish or a metal baking tray to cook the cake. Because your photo looks like it’s in ceramic. Is there a difference in the cake? Would the cooking time be different?
Hello, I followed the recipe and the cake in the 9×13 pan is less than an inch. Is this expected? If I double the recipe for this size, will it be double the thickness?
Hi Sara,
As I state in my post, my family likes the ratio of the cake and the frosting for this size cake. In the recipe Notes, I state that if you like a thicker cake, use the full recipe for the Best Chocolate Cake Ever Recipe. Hope you this answers your questions and you enjoy your cake. Thanks!
Wonderful cake. I followed the instructions and it was delicious. Thanks so much for the recipe. It made my son happy.
So happy that your you and your son enjoyed it! Thanks so much! 🙂
Can I bake 2 of these and use for a 2 layer cake? Thanks in advance! I use the original recipe for the 9 inch pan often and I love it !!
Casey, you can make a layer cake out of the 9×13 cakes. Since you will be making a 9×13 layer cake, I would suggest you use the full recipe for the Best Chocolate Cake Recipe Ever! for each of the layers and bake in the 9×13 pans. The layers would be thicker than the 9×13 recipe cake. You will want to prepare the cake pans by spraying well with baking spray or buttering and lightly flouring prior to pouring in the cake batter. Then after baking, remove cake from the oven and allow to cool in the pan on a wire rack for about 10 minutes. Once the cakes have cooled the 10 minutes, place a wire cake rack on top of the cake pan and turn the cake upside down onto the rack. Take a second rack and place over the bottom of the cake and, similar to a sandwich, turn the racks so that the bottom of the cake layer is resting on the rack. Remove the rack from the top of the cake and let the cake cool completely. Hope this helps!
This is one yummy recipe! I’ve made the 9 inch cake pan recipe and it was a hit. I would like to know that if I want to half the 9×13 recipe to make 12 proportions, what size cake pan should I use?
I’ve made this cake many times. Everyone loves it. I’ve always made it in a 9×13 pan. Can this cake recipe be used to make 2 round cakes for a double layer cake?
I certainly do, Amanda! I’m so happy you enjoy this cake! Actually, my Best Chocolate Cake is the original and then I created the 9×13 from it. Enjoy! xo
What if you don’t have espresso powder? Is there a substitute?
Hi Diane,
I don’t use a substitute for the espresso powder, but you can omit it if you wish. You can also make your own Espresso Powder for baking.
(Also, for this cake, be sure to read the note at the end of the recipe about making a thicker cake if you desire.)
Enjoy – it’s delicious! xo
Can i use glass tray?
A glass 9×13 pan should work fine. Hope you enjoy it!
The cake is absolutely delicious. I baked it for 30 minutes but by that point the cake was overdone. I will bake it for a shorter length of time on my next go around. I live in Colorado so maybe the altitude had something to do with it? Nonetheless! The cake was teriffic, the frosting sure gave the cake the moisture it lacked. Thank you for the recipe!
Hi Sandra,
I’m happy you enjoyed the cake! However, I do think the altitude may have caused an issue with it getting a bit overdone. Also, this cake is usually incredibly moist. Make sure you add the boiling water…if you did, again it may the need for an altitude adjustment. Thanks! xo
So…. I’ve made this chocolate sheet cake 5 times in the last three weeks. It’s incredible and doesn’t last more than two days in our house! I’m using a different frosting recipe, but this will forever be my go to chocolate cake recipe. The only change I made was a substitution of the espresso powder for a dark roast Starbucks Via instant coffee packet.
Pro Tip: adding sprinkles is an aesthetic must, and obviously makes the cake taste like an 11/10!
Hi Eilish,
It sounds like you love this cake about as much as I do! It never lasts Long at my house either. So glad you enjoy this cake! Thanks!
Hello Robyn,
I was looking at your recipe. In the cake portion you have a 1/2 cup of cocoa. Is this the same as the unsweetened cocoa in the frosting or is it something different? Thanks
Hi Holly,
Yes, they both are unsweetened cocoa powder. Hope you like the cake!
Can this be flipped out of the pan when cooled? Can I layer 2 9×13 cakes? I don’t have round pans and would like to make a layered cake for birthday cake.
Yes, Melissa, you can make a layer cake out of the 9×13 cakes. Since you will be making a 9×13 layer cake, I would suggest you use the full recipe for the Best Chocolate Cake Recipe Ever! for each of the layers and bake in the 9×13 pans. The layers would be thicker than the 9×13 recipe cake. You will want to prepare the cake pans by spraying well with baking spray or buttering and lightly flouring prior to pouring in the cake batter. Then after baking, remove cake from the oven and allow to cool in the pan on a wire rack for about 10 minutes. Carefully turn out onto a wire rack and allow to cool completely before frosting. Hope this helps!
This is the BEST recipe for chocolate cake!!!! Thank you so much for creating this recipe and making it available for everyone. I have made all sizes of this cake and this is my fav, it is so easy!!!
Thanks, Melinda. I appreciate hearing how much you like my recipe. xo
Surprise! It only fills the pan half way up. Was this meant for a 9 x 9?
Hi Mario,
No, this cake was meant for a 9×13 pan. In the Notes section of the recipe, I state that if you want a thicker cake to use the full recipe for the Best Chocolate Cake Recipe (Ever). My family likes the ratio of the cake to frosting that is in the 9×13 recipe. Hope this answers your question.
Thanks so much for this wonderful variation of your beyond amazing Best Chocolate Cake! My daughter and I made your original recipe and can honestly say it’s the BEST cake and frosting recipe I’ve ever had!!! It’s incredibly easy too, and the frosting is the best I’ve ever made, all thanks to you! (My family never liked the various buttercream recipes I’ve tried in the past, so you helped me redeem myself too!). I can’t thank you enough and am looking forward to trying out more of your recipes soon!
Thank you so much. I’m so happy you redeemed yourself with the buttercream frosting! I hope you and your daughter find many more recipes here that you like.
What can I use in substitute for baking soda?
I haven’t tried making this cake with a substitute for baking soda but as a general rule, you add 3 times the amount of baking powder for the amount of baking soda in a recipe. So for this recipe, you would add an extra 1 1/2 teaspoons of baking powder instead of the 1/2 teaspoon of baking soda.
Robyn Robyn Robyn this chocolate cake was out of this world. It was moist, light and fluffy! Thank you for sharing. This will be my go to chocolate cake recipe. Do you have a vanilla Cake recipe?
Thank you, Meliza. So happy you loved it. You might try my Best Vanilla Cake or my Best White Cake recipes.
I made this and added just a bit of chocolate pudding mix and used a different frosting because I was feeling lazy and OMG was it amazing. The cake was just the right amount of moist and fluffy and chocolatey. It took some serious restraint to just eat one piece!!! GREAT recipe!!
One thing I forgot to mention was it was done in about 20 mins rather than 30, but that might just be my oven.
Thanks, Molly. I’m so glad you liked the cake.
Awesome recipe 👌 cake was light and fluffy. Will try with frosting next time.
I made this cake and frosting using this recipe. It was very good! The 9×13, though didn’t rise much. It would be better in a 9×9 square pan, as several others have pointed out. The frosting layer was nice and thick. A great recipe that can be made in one bowl without a lot of effort. My oven isn’t that great, but I do use a thermometer to adjust temp to 350. I set the timer for 30 minutes and it was probably a bit overdone, maybe by 5 minutes. I will definitely be making this again!
I’m so happy you enjoyed the cake. As I stated in the Notes section, if you want a thicker 9×13 cake, use the full recipe of my Best Chocolate Cake (Ever). My family just prefers the ratio of the cake and the frosting in this recipe.
This chocolate cake was absolutely amazing! First time baking a chocolate cake from scratch too.
That’s great, Elle! Don’t you just love it when your first try for something is a success? Enjoy!
Hi!
Will this recipe be enough for two 7 inch rounds?
Thanks!
If I use coconut milk, will the cake taste like coconut? My fam is dairy free, and not a fan of coconut. Thanks!
I haven’t been able to taste coconut when I’ve used it in this cake. You can always almond milk instead. Hope you enjoy!
How can I make this cake on a 16 inch round pan?
Hi! Made the 9 by 13. It was awesome. Did a 9 by 9 too. Also great. My nephew wants these as cupcakes. What would the baking time be?
Thanks! Beth
Thanks, Beth. I’m so glad you love the cake. You might want to try my Best Chocolate Cupcakes recipe based on my chocolate cake recipe. Hope your nephew enjoys them.
Hi Beth, May I ask how long you baked it when you made 9×9 version? That’s what I’m planning to do. Thanks!
Should I use Dutch-processed unsweetened cocoa or the natural type?
I use natural unsweetened cocoa powder, Megan. Hope you enjoy.
Thank you for this!!! I was about to start baking this cake but was looking at the round one, but I live in Chile and apparently they have never heard of round plastic portable cake containers so I googled how long to bake a 9×13 cake and this came up for the exact recipe I was about to bake! Yay!
I’m so glad you found this recipe, Karen. Hope you love the cake!
My family loved this cake. I didn’t have espresso powder so I omitted it, but I used everything else as listed and it came out delicious. Mine only took 25 minutes to bake. I will definitely be making this again.
Aren’t you thrilled when you bake something and your family loves it? Sometime try the cake with the espresso. It just adds more rich chocolate flavor. Thanks, Kristine. xo
This recipe was SO simple to throw together and turned out SO delicious! I used to make boxed cake mixes because I thought it took too much time/trouble to make one from scratch, but never again…THANK YOU for sharing such a wonderful recipe!
Thank you, Brittany. I love how easy this cake is to make. It’s even easier than a box cake to me. I’m so glad you enjoyed this recipe
Hello
The frosting directions day to also add “cream”, but it doesn’t say cream in the ingreduents. Can you advise?
Thanks!
Betsy K.
You don’t add cream, Betsy. The instructions say to cream together the butter and cocoa powder until well combined. Cream in this instance is a baking term for mixing the ingredients.
Hi Robyn …. from another country, so being a little awkward but which version (best ever or 9×13) should I make to cook in a 23cm circle (I guess thats 9in ? ) cake pan ? So no square pan and I don’t want to cook two cakes and layer, just one cake in a 23cm diameter cake pan. thanks 🙂
Claire, you could halve the Best Chocolate Cake (Ever) Recipe and bake one layer but my suggestion is to use the full recipe and bake in 2 23cm pans and freeze one layer for later. Hope this helps.
I’ve made this several times and it’s perfect! At high altitude, I just omit the baking soda and bake for 30 minutes. The recipe also works for a cheesecake pan (I’m going to cut the cake in half to make an ice cream cake with ice cream in the middle).
Thanks for your tips, Elizabeth. Your ice cream cake sounds delicious. Wish I had a slice tonight! xo
I just tried making this cake and it was perfect! Moist and chocolatey! I used a simpler frosting made of condensed milk and cacao only since I don’t have enough butter, but the cake itself was wonderful 😊
Thank you. Your frosting sounds delicious.
Hi
I want to make this for my sons birthday. Can I bake this same recipe in a 9inch square pan? Or should I use The best chocolate cake ever recipe? Thank you!
Several people have said they use this recipe to make a 9×9 square cake.
Thank you! Will try it.
Hi thanks! Just made and kept in the oven. How long do you think it will be for 9*9 pan?
Kamala, it will take about 5 to 10 minutes longer for the cake to bake in the 9×9 pan than the 9×13.
Hi,
can I use this chocolate base for making blackforest cake ??
I haven’t made a black forest cake using this recipe but others have commented that they have succesfully.
Is this a thick or thin 9 by 13 inch cake?
I like the ratio of cake and frosting you get with this recipe. However, some people think it is too thin. As I state in my notes, if you want a thick cake, use the full recipe of my Best Chocolate Cake Recipe (Ever).
Excellent recipe. Perfect size (the tin I used was slightly smaller than suggested). I omitted the cocoa in the icing to make it suit our taste.
I’m so glad you liked the cake, Sarah! Thanks.
Made this a few times now. IT IS HEAVENLY. My go-to recipe for any occasion (or no occasion!).
Thanks, Jody. I make this cake for no occasion sometimes, too.
This was soooo good!!!! It was a total hit at home. So much better than boxed cakes or those from the grocery store. It was moist and not too sweet.
Thanks, Marlene. So glad you loved the cake.
I love this cake recipe! Can you make a 12 x 16 version?
Charlotte, my Best Chocolate Cake With Fudge Icing is a 12×16 sheet cake version of this cake. Hope you enjoy!
I just made this cake and was a little sceptical as to whether it would turn out moist and chocolatey. But I have just had two pieces. It is fantastic!! Much better than a packet cake. I am not the world’s best cook so if I could make it anyone can. I will be making this and sharing at my next dinner party.
Robyn,
Hi,
Saw the notes on to make it thicker use the full recipe, how long would it bake for in a 9×13 pan?
Thank you,
Mrs. Hampshire
I usually start checking to see if it is done between 35 – 40 minutes. Hope you enjoy the cake.
The cake tastes good, but the proportions are entirely wrong. After making the batter, I realized that it was way way too little batter for a 9×13 pan. I put the batter in a 9×9 pan and baked it (it was done in 20 minutes). The cake was still thinner than I would like (only about an inch or so high) in a 9×9 pan!
Rachel, I’ve included a note in the recipe. I made the recipe as written for the 9×13 cake as I like the frosting ratio as pictured. But if you wish for a thicker cake, you can adjust as mentioned in the recipe notes.
If I use the Best Chocolate Cake Ever recipe for a thicker cake in the 9×13, do I need to cook it for longer? Been trying to search for that answer, but didn’t see anything mentioned. Thank you!!
You will need to bake the cake longer if you use the Best Chocolate Ever recipe in the 9×13 pan, Saori, because you will have more batter in the pan. I usually start checking to see if it is done between 35 – 40 minutes. Hope you enjoy the cake.
put the 9 X 13 recipe in a 9″ square pan. It was done in 30 minutes. This is a delicious cake and so easy.
Hi!
This is my husband’s FAVORITE dessert recipe. He is always asking me to make it. This weekend we are going to dinner at a friends one night and then having family over the next. Can this recipe be made in two 8 x 8 pans? So I have once for each night.
Thanks in advance for your help!!!
Suzanne, you can make this recipe using 2 8×8-inch pans.