This easy chocolate cake recipe couldn't be more simple, and it turns out moist, fluffy, and deliciously rich every time! All you have to do is combine the ingredients and bake! It will be your new go-to cake for birthday parties, celebrations, or just because!
Best 9x13 Chocolate Cake Recipe
Chocolate cake is a classic dessert that is loved by both kids and adults alike! It is perfect for any occasion or celebration, not just birthdays!
This cake is extra simple to prepare and only uses one bowl to mix up your ingredients! Not to mention, it is incredibly rich and tasty! You're going to love how simple and delicious this recipe is so much that you're never going to use another chocolate cake recipe again!
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🥘 Easy Chocolate Cake Ingredients
This list of ingredients may appear long, but it is primarily made up of common baking items! For an extra rich flavor, I really recommend including the espresso powder!
Chocolate Cake Ingredients
- Flour - 2 cups of all-purpose flour that has been spooned and leveled (*see note).
- Sugar - 2 cups of white granulated sugar.
- Cocoa Powder - ¾ cup of unsweetened cocoa powder.
- Baking Powder - 2 teaspoons of baking powder.
- Baking Soda - 1½ teaspoons of baking soda.
- Salt - 1 teaspoon of salt.
- Espresso Powder (optional) - ½ tablespoon of espresso powder to really enhance the chocolate flavor.
- Milk - 1 cup of milk that has been warmed to room temperature.
- Butter - ½ cup of butter that has been melted and slightly cooled.
- Eggs - 2 room-temperature large eggs that have been lightly beaten.
- Vanilla - 3 teaspoons of vanilla extract.
- Water - 1 cup of boiling water. My microwave takes 2-2 ½ minutes to heat 1 cup of water to boiling, or heat in a saucepan on the stove top.
Chocolate Ganache Ingredients
- Chocolate Chips - 9 ounces of semi-sweet chocolate chips.
- Heavy Cream - 1 cup of heavy cream.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Easy Chocolate Cake
This recipe is so simple, you just mix your ingredients together and then pop it in the oven! All you will need is a mixing bowl, a 9x13 pan, and some measuring cups!
This recipe will make you one 9x13 chocolate cake, which is about 20 servings.
Mix The Cake Batter
- Prepare. To begin, go ahead and lightly grease and flour a 9x13 baking pan and preheat the oven to 350°F (175°C).
- Combine dry ingredients. Into a large mixing bowl, sift in the ¾ cup of cocoa powder. Then, add in the 2 cups of flour, 2 cups of sugar, 2 teaspoons of baking powder, 1½ teaspoons of baking soda, 1 teaspoon of salt, and the optional ½ tablespoon of espresso powder (*see note). Use a whisk to thoroughly combine the dry ingredients.
- Add wet ingredients. Next, make a well in the center of your dry ingredients and add in the 2 beaten eggs, 1 cup of milk, ½ cup of melted butter, and 3 teaspoons of vanilla extract. Mix to combine.
- Add the water. After your batter is well-combined, mix in 1 cup of boiling water. Mix until the batter is smooth and then pour it into your prepared 9x13 pan.
Bake The Chocolate Cake
- Bake. Bake at 350°F (175°C) for 35-40 minutes or until an inserted toothpick, knife, or cake tester comes out clean or with a few crumbs. The cake should spring back from the touch when done, then remove it from the oven and allow it to cool on a wire rack (in the pan).
Add The Chocolate Ganache Topping
- Heat. Place the 9 ounces of semi-sweet chocolate chips into a heat-safe bowl. Then, in a saucepan, add your 1 cup of heavy cream and heat it over medium heat.
- Pour. As soon as the cream begins to bubble, remove it from the heat and pour it over the chocolate chips. Allow it to set for 1-2 minutes, then use a rubber spatula to stir until smooth.
- Set. Set the ganache aside so that it can thicken slightly. Wait for about 20-30 minutes, then pour the chocolate ganache over the cake. Allow the ganache to set and then slice and serve.
This cake is perfect for parties! For some ideas on decorations, check out my guide to frosting a cake! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For best results, make sure to spoon and level your flour. Instead of scooping it out with the measuring cup, fluff it up and scoop it with a spoon and then level it with the back of a knife. This prevents you from packing too much flour into the measuring cup which results in a dense cake.
- For the best chocolate flavor, do include the optional espresso powder or switch your unsweetened cocoa powder out for Dutch process cocoa.
- You can also frost this cake with some chocolate buttercream frosting!
🥡 Storing
Store your easy chocolate cake at room temperature, using a cake storage container to keep it fresh for a few days. If you like, you can store it in the fridge for up to 5 days, but it will cause the ganache to harden, so you'll need to let it come to room temperature before slicing and serving.
Additionally, this cake freezes great! Make sure you freeze it before adding any ganache or frosting. Simply wrap it tightly and pop it into the freezer for up to 3 months.
❓ Recipe FAQs
Yes, of course! This recipe will work for any size or shape cake you like! For cupcakes, simply bake them at 350°F (175°C), using a toothpick to check when they are done.
I strongly recommend using espresso powder in chocolate cake because it really intensifies the delicious chocolate flavor. You can't taste the coffee flavor at all!
Yes! For a gluten-free version of this simple cake, just swap out the flour for a gluten-free alternative! A great option is Bob's Red Mill gluten-free flour!
🍰 Easy Cake Recipes
- Red Velvet Cake - This rich and decadent red velvet cake is topped with a cream cheese frosting for a truly impressive dessert!
- Vanilla Bean Cupcakes - These classic vanilla cupcakes are great for any occasion!
- Rainbow Cake - This fun rainbow cake features a variety of different colored layers!
- One Pan Rainbow Layer Cake - This rainbow cake has a colorful swirl effect since it is all baked in one pan!
- Rainbow Lollipop Drip Cake - For an amazingly impressive cake, try out this drip cake recipe!
- Mary Berry Chocolate Cupcakes - These rich chocolate cupcakes are fantastic for any party or get together!
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📖 Recipe Card
Easy Chocolate Cake with Chocolate Ganache
Ingredients
Chocolate Cake
- 2 cups all-purpose flour (spoon and leveled)
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- ½ tablespoon espresso powder (optional)
- 1 cup milk (warmed to room temperature)
- ½ cup butter (melted and cooled slightly)
- 2 large eggs (beaten, at room temperature)
- 3 teaspoon vanilla extract
- 1 cup water (boiling)
Chocolate Ganache
- 9 oz semi-sweet chocolate chips
- 1 cup heavy cream
(Note: 2x or 3x only changes the ingredient list)
Instructions
Bake Your Easy Chocolate Cake
- Preheat your oven to 350°F (175°C) and grease and flour your 9x13 baking pan.
- Mix all of your dry ingredients thoroughly (use a whisk to combine, or sift the cocoa powder after measuring). For the best chocolate flavor, do include the optional espresso powder or switch your unsweetened cocoa powder out for Dutch process cocoa.
- Make a well in the center of your dry ingredients and add the liquid ingredients, including beaten eggs, milk, melted butter, and vanilla extract, then mix to combine.
- Pour in the 1 cup of boiling water after your batter is combined. Mix until smooth and transfer to your prepared 9x13 pan.
- Bake at 350°F (175°C) for 35-40 minutes or until an inserted toothpick, knife, or cake tester comes out clean or with a few crumbs. The cake should spring back from the touch when done, then remove it from the oven and allow it to cool on a wire rack (in the pan).
Add the Chocolate Ganache Topping
- Place your semi-sweet chocolate chips (or chopped baker's chocolate) into a heat-safe bowl and pour the cream into a saucepan. Heat your heavy cream over medium heat until it just begins to bubble.
- Remove the simmering cream from the heat and pour over the chocolate chips. Allow the cream to set for 1-2 minutes, then stir with a spatula until smooth.
- Set the ganache aside to thicken slightly. Wait about 20-30 minutes, then pour the ganache over your cake. Allow the ganache to set or slice and serve.
Notes
- For best results, make sure to spoon and level your flour. Instead of scooping it out with the measuring cup, fluff it up and scoop it with a spoon and then level it with the back of a knife. This prevents you from packing too much flour into the measuring cup which results in a dense cake.
- For the best chocolate flavor, do include the optional espresso powder or switch your unsweetened cocoa powder out for Dutch process cocoa.
- You can also frost this cake with some chocolate buttercream frosting!
- To store: At room temperature, your cake can be stored in a cake storage container for a few days. You can store it in the fridge for up to 5 days, but the ganache will harden. Simply allow it to come to room temperature before slicing.
- To freeze: Wrap the cake tightly in plastic wrap (before adding ganache) and store it in the freezer for up to 3 months.
Bridgett says
I have made this multiple times and it is always a favorite. I have shared the link to this page more times than I can count. The first time I made it, I was unsure if I did it correctly because of how thin the batter was in the end, but you simply have to trust the process. It's my go to anytime I have someone ask for me to make a dessert.
Bridgett says
Made this cake tonight. Baked in three 6" pans. It is genuinely the best chocolate cake I have ever had. It's incredibly moist and flavourful. I am in love. And I don't even like chocolate cake much!
Miss Vicki says
Thanks so much Angela for such a great go-to recipe!! I have a family heirloom chocolate cake recipe and it is divine but takes an afternoon to prep bake and decorate.
This is definitely able to take its place and I don't think anyone will know the difference!!
I'm so happy I found your site and cannot wait to try more of your fantastic feelgood recipes!!
Grandma Vicki🌈
Ali says
This cake was very easy to make. I did not make the ganache (used chocolate spread instead) and found it less sweet that expected. Thank you for sharing.