Best Chocolate Cake Recipe (9×13 Recipe)
This post may contain affiliate links. Please read my disclosure policy.
An easy, rich 9×13 Chocolate Cake Recipe 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 frosting to work perfectly in 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!
Best Chocolate Cake Recipe (9×13 Recipe)
Ingredients
Chocolate Cake Recipe (9×13 Recipe)
- 2 cups (240 g) all-purpose flour
- 2 cups (396 g) granulated sugar
- 3/4 cup (63 g) unsweetened cocoa powder
- 2 teaspoons (8 g) baking powder
- 1 1/2 teaspoons (9 g) baking soda
- 1 teaspoon (2.8 g) kosher salt
- 1 teaspoon (2.3 g) espresso powder
- 1 cup (227 g) buttermilk, whole milk, or coconut milk
- 1/2 cup (99 g) vegetable oil
- 2 large (100 g) eggs
- 2 teaspoons (9.4 g) vanilla extract
- 1 cup (227 g) boiling water
Chocolate Buttercream Frosting (9×13 Recipe)
- 1/2 cup (42 g) unsweetened cocoa powder
- 3/4 cup (169.5 g) butter, softened
- 2 1/2 cups (283.7 g) confectioner’s sugar
- 1/4 cup (56.7 g) milk
- 1 teaspoon (4.7 g) vanilla extract
- 1/4 teaspoon (0.57 g) espresso powder
Instructions
- Preheat oven to 350º F. Prepare one 9×13 baking dish by brushing with homemade chocolate cake pan release (chocolate cake goop), spraying with baking spray or buttering and lightly flouring.
- Whisk together 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. You can follow my tips for how to tell when your cake is done.
- 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
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon espresso powder
1/2 cup whole milk, buttermilk, or coconut milk
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup boiling water
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Really is the best chocolate cake! I made this for my boyfriend’s birthday and it was amazing! I have never been very into chocolate cake, but this recipe changed my mind. He wanted an ice cream cake with actual chocolate cake instead of all ice cream, so I made this recipe, with hot espresso instead of the water and espresso powder, and added chocolate chips. Instead of icing I mixed chopped fresh raspberries with chocolate ice cream, cut the cake slices in half horizontally, and made individual ice cream sandwich cakes topped with more raspberries. It didn’t look like enough batter in the pan, but it rose perfectly. I’m going to make it again for a party next week, and try your icing recipe next time!
I’m glad you and your boyfriend enjoyed it, Cat! I can’t wait for you to try the Buttercream Frosting too! The ice cream cake sounds AMAZING with this!!! Thanks! xo
I also found this way to thin. Im thinking 1 cup of flour isn’t adequate for a 9×13 pan?
Hi Tracey,
If you’d like a thicker cake, you can use the entire recipe for the Best Chocolate Cake Ever.
This is included as a Note at the end of my recipe for those who want a thicker cake. My family enjoys the cake to frosting ratio of this recipe as is, so that is why I tell how to make both options. Thanks so much!
This is our favourite chocolate cake recipe now. I love that it’s easy enough to make with the kids. I can make it without getting confused half-way though with all the ‘help’ I am getting :)-
Thank you for sharing!
Isn’t that “help” the best, Heather?! I’m so happy you enjoy it! xo
I just made this recipe and it turned out great. I didn’t make the frosting because I was looking for something closer to brownies but more like cake so that I could slice it and eat it by hand. I used a loaf pan and made the cake batter into Chocolate Cake Bread. It’s great. It’s moist and very tasty. The only thing I did differently was add a little orange extract because I’m not using frosting. It is a small amount in this halved recipe but that’s ok because I can’t eat but so much by myself. I would use the full cake recipe if I were trying to make a big cake but this is excellent for something I can finish in a few days without it drying out before I eat it. I’d recommend it to anyone who’s looking for a moist batter.
I’m so happy to hear that you are enjoying it D.W.! Thanks!
Hi. I was planning to make this cake for my son’s 3rd birthday. He is obsessed with pirates, and I wondered if it would be strong enough for me to layer a couple of 9x13s and carve it into a pirate ship shape?
Thanks
Hi Peter,
What a sweet age! I know you will have fun enjoying his birthday!
I’ve not carved this cake into shapes before. It is a moist cake. Have you by chance found any pans in a pirate shape?
If you do give the pirate ship a try, I always advise giving anything different than the shared recipe a “test” ahead of the big day. You can always freeze the “test cake” for later.
Best of luck to you with this – I’d love to hear about it if you make the pirate ship! Thanks!
I found this recipe this summer while looking for a chocolate cake recipe for my son’s birthday. It was a big hit with him, as well as the rest of the family. I have since made it for a potluck, and I received several compliments as well. The espresso is what really sets this cake apart from other chocolate cake recipes. Delicious!!
Thanks so much Sarah! xo
This cake is absolutely amazing! I keep getting requests for this cake for events. It is simple to throw together, but tastes like it took hours to create!
Perfect every time
Do you think it would be possible to bake this recipe in a standard bread pan for more of a bar cake? If so, what modifications would you suggest in baking time?
This is for a 9×9 cake Not a 13 x 9. It made a Very thin cake and was very disappointing for a birthday cake. I purposely searched for 13×9. You need to double your recipe if you are making this. Cake tastes fine, but should be in smaller pan.
Hi Carrie,
I’m sorry you didn’t like the thickness of the cake. I really wish you had noticed the Recipe Notes. This recipe is for a 9×13 and is Not for a 9×9 like you mention. I wrote the recipe this way for the frosting to cake ratio. Many people like it like this, with more frosting-to-cake, but for those who want a thicker cake, I tell how to make it thicker in the Notes at the bottom of the Recipe. I hope this helps. Thanks so much.