Easy Chocolate Cake
This Easy Chocolate Cake Recipe is such a moist fudge-like dessert. As easy to make as a box cake, but this homemade treat tastes even better!
Prep Time8 minutes mins
Cook Time28 minutes mins
Total Time36 minutes mins
Course: cake
Cuisine: American
Keyword: Chocolate Cake
Servings: 12
Calories: 309kcal
Author: Heidi Rasmussen
Preheat oven to 350℉. Spray a 9x13" pan with non-stick cooking spray.
In a large bowl, whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda. Set aside.
In a separate large mixing bowl, whisk together oil, buttermilk, eggs and vanilla.
Pour dry ingredients into the wet ingredient mixing bowl and combine using electric mixer.
Slowly add the hot water while whisking on low speed. Scrape down the sides of the bowl and mix on medium speed for about 1 minute. The batter will be thin.
Pour batter into prepared pan.
Bake for 28-32 minutes until a toothpick comes out clean.
Let it cool completely in pan before frosting. *
Frost with our Chocolate Buttercream Frosting.
*Place a piece of parchment paper in the bottom of the pan with the sides coming out so you can lift the cake out of the pan to cool. Use this method if you plan to frost the whole cake and not just the top.
Leftover cake can be stored in the freezer. I like to do this when I have a lot left over. Simply cover it with plastic wrap or foil to freeze. Thaw on the counter until room temperature, then serve.
Baking options:
9x13 pan: 32-35 minutes
24 cupcakes: Fill 2/3 full and bake 22-25 minutes
2 x 9" rounds for 28-32 minutes
Calories: 309kcal | Carbohydrates: 54g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 500mg | Potassium: 180mg | Fiber: 3g | Sugar: 34g | Vitamin A: 411IU | Vitamin C: 0.02mg | Calcium: 55mg | Iron: 2mg