If you’re looking for THE BEST Chocolate Cake this is it. No really, it is. This rich chocolate cake is topped with a creamy chocolate buttercream frosting. Perfect for all occasions.
Seriously though, this chocolate cake is my family’s favourite cake. It’s SO chocolatey, rich, moist and delicious. And you can’t beat the creamy chocolate buttercream frosting that it’s smothered with. So delicious. I hope you try it and love it.
The BEST Chocolate Cake Recipe
I know, I’ve said it before, but this cake is the best. I have shared a number of different chocolate cake recipes over here over the years (Chocolate Bundt Cake, Chocolate Stout Cake, German Chocolate Cake, Chocolate Zucchini Cake, Chocolate Pudding Cake, Chocolate Cupcakes) and I love them all, but this one takes the cake. It is the most chocolatey and moist chocolate cake recipe ever.
9 X 13 Cakes.
9 X 13 Cakes are often called sheet cakes, I know I’ve called them that before, but technically, they’re not sheet cakes. Sheet cakes are baked on actual sheet pans which are much bigger and have lower sides. But I do think when people look for ‘sheet cakes’ they likely mean 9 X 13 cakes. I really love making cakes in 9 X 13 pans. They’re SO easy to make and decorate, and they can feed a small crowd. They’re really the most unfussy of all cakes. Did I mention how easy they are to decorate? No fancy piping…just spread on the delicious frosting and add some sprinkles. Done.
As easy as a boxed cake mix but 1000 times better.
Sometimes it can feel daunting to make a homemade cake, but really they’re so easy, especially this cake! In not much more time that it takes to make a boxed cake, you can make this homemade cake. The ingredients are simple, the assembly is quick. And the delicious results are definitely worth the simple effort.
Let’s talk about the Chocolate Buttercream
The chocolate buttercream frosting in this recipe was made for this cake…they’re a match made in chocolate cake heaven. The buttercream is creamy, chocolatey and so good. If you’re looking for a go-to chocolate buttercream frosting, this is it. I mean, just look at those creamy lines…
Perfect for Parties!
This is THE perfect birthday cake! It makes 12 large squares of cake so you can feed a small crowd…and even if you cut it into smaller pieces you’d have plenty to serve more people. Dress it up with rainbow sprinkles and everyone is happy! This cake is also great for any kind of party, potlucks and honestly, you don’t even need a reason to make chocolate cake! 😉
What a happy little cake.
Make Ahead Tip!
This cake is perfect and delicious the day it is made, but I think it’s even better the next day as it’s had time to sit and the flavours have come together…I even think it gets more moist after a day. So having said this, it’s the perfect make-ahead cake. You can make and frost the cake a day ahead of when you want to serve it. Just make sure it’s tightly covered to keep it moist. I just cover my pan in plastic wrap or foil and leave it on my counter (no need to keep it in the fridge). You can also freeze the un-iced cake for up to 3 months. To do this, I would recommend removing the cake from the pan and storing it in an air-tight wrap of plastic or large freezer bag. Let it defrost on the counter before frosting.
More Recipe Tips:
- Preparing your pan for baking: I like to use a flour/oil spray to prepare my baking pan (PAM has a really good one). You can also just butter and flour your pan. Just make sure to prepare your pans so the cake slides out nicely when you cut into it.
- Frosting Your Cake: Make sure to let your cake cool completely before adding the frosting or the frosting will melt. I let the cake cool for at least 1 hour before spreading on the frosting.
- Make Ahead Frosting: You can make the chocolate buttercream days ahead. Store it in an airtight container in the refrigerator until you’re ready to use it. When you’re ready to ice your cake, first let it come up to room temperature before spreading it on your cake (let it sit on the counter for at least 30 minutes).
- Adding Sprinkles: If you’re adding sprinkles, add them right after you ice your cake. You need the icing to be soft so the sprinkles can stick to it.
- Storage: You can keep any leftovers covered on the counter. This cake stays moist for days!
- Serving Options: If for some reason you don’t want to add the buttercream, this cake is also scrumptious on its own and served with vanilla ice cream or whipped cream. If you love chocolate ganache, it would be great with this cake too.
- Can I make this a layer cake? Yes! Use the instructions and recipe in this post here…the only difference is that the amount of icing is doubled.
About the Ingredients:
- Butter and Eggs: Are best when at room temperature.
- Why is there coffee in the recipe? Coffee intensifies the chocolate flavour. You don’t taste the coffee, it just boosts the chocolate flavour. Trust me.
- Coffee: Use just regular or decaf coffee. It can be warm or cold (hot coffee might be too hot and could cook the eggs, so use warm). I like to use a strong cup of good coffee for ultimate flavour. Don’t use junky coffee, use your good stuff.
- Icing Sugar: Icing sugar is confectioner’s sugar. Us Canadians just use the word icing sugar, but it’s the same thing.
- Cocoa Powder: Use a high quality cocoa powder for maximum chocolate flavour (Dutch process cocoa is the best).
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Have a delicious day!