The BEST Chocolate Cake (9×13)
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Cake
- Method: Baking
Ingredients
Scale
Chocolate Cake:
- 1 3/4 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup strong coffee (warm or cool)
- 1 cup buttermilk
- 1/2 cup vegetable oil (or canola oil)
- 1 tbsp vanilla extract
Chocolate Buttercream Icing:
- 3/4 cup butter
- 1 3/4 cups icing sugar
- 4 tbsp cocoa powder
- 3 tbsp milk
- 3/4 tsp vanilla
Instructions
Chocolate Cake:
- Preheat your oven to 350 degrees F.
- Prepare a 9 x 13 inch cake pan. I like to use a flour/oil spray to prep my pan, but you can also grease and flour your pan, or use parchment paper to line the bottom of the pan. See tips!
- Into a large bowl sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
- Using a stand mixer with the whisk attachment, combine the the eggs, coffee, buttermilk, oil and vanilla.
- Then add the dry ingredients to the wet ingredients and mix on medium speed for about 2 minutes (I use the paddle attachment). Mix well.
- Pour the batter into your prepared pan. Gently tap the pan on the countertop to remove air bubbles.
- Bake for 35 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
- When done, let the cake cool in the pan, on a wire cooling rack for at least 1 hour before you add the chocolate frosting.
Chocolate Buttercream Icing:
- Beat together the butter, icing sugar, cocoa powder, milk and vanilla until the icing is nice and fluffy. Make sure to scrape the bowl often.
Putting it all together:
- Once the cake has cooled you can frost it. Just spread the frosting evenly over the top of the cake. Add sprinkles if you like.
- Enjoy!
