The Stay At Home Chef shares a joyful, no-fuss approach to chocolate that brings restaurant-quality flavor into the home kitchen. This easy chocolate cake in a 9x13 pan is a one-bowl wonder built for busy bakers, potlucks, and anyone craving a dependable dessert. It’s perfect for readers hunting for approachable cooking, recipes, bon apetit inspiration that actually works every time.
Why this easy chocolate cake works
This recipe balances simplicity and flavor: dry ingredients are whisked together, then the wet ingredients are added and mixed until smooth. Using buttermilk and warm water keeps the crumb moist, while vegetable oil ensures tender texture. The Stay At Home Chef emphasizes that this cake is intentionally made in one bowl to minimize cleanup and speed up the process—exactly what many home cooks want when they search for cooking, recipes, bon apetit solutions that fit real life.
Ingredients
Everything needed to make a rich, moist chocolate sheet cake—no fancy tools or multiple bowls:
- Dry: 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp salt.
- Wet: 2 large eggs, 3/4 cup buttermilk, 3/4 cup warm water (100–110°F), 1/4 cup vegetable oil, 1 tsp vanilla extract.
Step-by-step: One-bowl method
- Preheat the oven to 350°F for metal pans (reduce to 325°F for glass pans). Lightly grease a 9x13 pan and set aside.
- In a large mixing bowl, whisk together all dry ingredients until evenly combined.
- Add the eggs, buttermilk, warm water, vegetable oil, and vanilla to the dry mix. Whisk until smooth—about 1–2 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to ensure everything is incorporated.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan on a wire rack before frosting or slicing. Never frost a warm cake—the frosting will melt and slide right off.
Why vegetable oil, not butter?
A frequently asked question is whether butter can replace the oil. The Stay At Home Chef recommends sticking with vegetable oil. For chocolate cakes, oil helps retain moisture better than butter; butter-based cakes can turn out drier. There’s a bit of kitchen science behind how fats interact with cocoa powder, but the simple rule is: use oil for a reliably moist chocolate cake.
Chocolate Fudge Frosting (simple, decadent)
This frosting pairs perfectly with the sheet cake—fudgy, glossy, and easy to spread once the cake is cool.
- 1 cup semi-sweet chocolate chips, softened
- 1/4 cup corn syrup
- 2 tbsp heavy cream
- 1 cup salted butter, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- Melt the chocolate chips with corn syrup and heavy cream; let cool slightly.
- Beat the butter until fluffy, then add cocoa powder, vanilla, and powdered sugar. Beat until smooth and light.
- Stir in the melted chocolate until the frosting is glossy and spreadable. If it’s too thick, add a teaspoon of cream; if too thin, chill briefly.
- Spread over the fully cooled cake and serve.
Tips for success and troubleshooting
- Pan type: Metal pans bake at 350°F; glass pans should be baked at 325°F because they conduct heat differently.
- Don’t rush cooling: Frost only when the cake is completely cool to avoid melted frosting. This one tip will save frustration and give the best finish.
- Toothpick test: Insert into the center—if it comes out clean, the cake is done.
- Make it your own: Swap frostings if desired—cream cheese, buttercream, or a dusting of powdered sugar all work.
- One-bowl cleanup: The method limits dishes—whisk, spatula, and pan are all that’s needed for a fast clean-up.
For home cooks looking for approachable, reliable cooking, recipes, bon apetit ideas, this recipe is a keeper—simple, crowd-pleasing, and perfect for everyday celebrations. The Stay At Home Chef offers a printable version of the recipe for those who want a quick reference in the kitchen. Try it, share it, and enjoy a slice of chocolate bliss.
This article was created from the video Easy Chocolate Cake (9x13 pan) with the help of AI.
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