Easy 9 x13 Chocolate Cake With Buttermilk

9 x13 Chocolate Cake With Buttermilk – moist and dense chocolate cake made easy in a sheet cake form. Topped with a rich and decadent chocolate buttercream.

If you aren’t following me on instagram, I am doing 10 days of Valentine cake! This 9 x13 Chocolate Cake With Buttermilk is number 2 on the list, and I made it from scratch in under 2 hours. So this is something super easy you can just whip up! 

Here are some other chocolate recipe that you need to try ASAP! 

• Chocolate Dipped Strawberry Cake
• The Best Ever Chocolate Salted Caramel Cake
• The Best and Irresistible Cookie Dough Cake

Ingredients List 

To make it easy for you, I have listed a few key ingredients that you will need that might not have stocked up in your pantry, to find the full list of ingredients, you can refer to the recipe card at the bottom of the recipe. 

• Dark Cocoa Powder –I use half dark and half regular cocoa powder for this recipe. I get mine from Amazon. You can find it here: 
• Baking powder & baking soda-These ingredients give the cake its rise. I get a new container of each every month to make sure they are fresh. This guarantees I get a great rise on all of my cakes.
• Oil-I use vegetable oil.
• Eggs-I always make sure they are at room temperature when I start to bake by pulling them out of the fridge a couple hours before I need them. 
• Hot water- This helps the chocolate cocoa powder flavor really blossom.
• Cream-This is for the ganache. I use heavy whipping cream. 
• Dark chocolate wafer – I love this brand!

Why you will love this 9 x13 Chocolate Cake With Buttermilk

• Moist chocolate cake-Who doesn’t love a moist high quality chocolate cake? These cake layers are incredibly moist because they are made with hot water which helps to really make the chocolate flavor blossom. I also used half dark chocolate and half regular which gives the cake more depth and flavor.
• Easy to make-This cake is easy to make and it’s so hard to mess up. All you have to do is mix all of the wet ingredients into the sifted dry ingredients and you’re ready to go! 
• Fudgy buttercream – this buttercream is fudgy and a perfect combo with these chocolate cake. 
• The perfect dessert for any occasion- Whether this is a dessert for a special family get together, or just a weeknight treat, your family and friends will love eating this cake while discussing their favorite parts of summer. 
• Chocolate lovers paradise- Any chocolate lovers out there will love this dark chocolate cake made with dark cocoa powder. 

Step by step instructions

Here is how to make and bake this chocolate cake.

Step 1: Pull the wet ingredients-By that, I mean pull the eggs and buttermilk out of the fridge 2 hours before baking. Room temperature ingredients will give the cake a better rise.

Step 2: Mix the dry ingredients-In a bowl fitted with the paddle attachment, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into the bowl. Mix on the lowest speed, just until it’s all incorporated. 

Step 3: Mix the wet ingredients-In a separate bowl, mix together all of the wet ingredients (minus the hot water). Once mixed, very slowly add in the hot water. Go slow so the hot water doesn’t cook the eggs.

Step 4: Add in the wet ingredients-With the mixer on the lowest speed, pour the wet ingredients into the dry ingredients. Mix on low until combined. Scrape the bottom of the bowl to make sure it is all mixed in.

Step By Step- Chocolate buttercream 

Step 1: Melt the Chocolate. In a microwave safe bowl, heat the chocolate for 30 seconds, stir, heat for 30 more seconds, and set aside. The chocolate will not be melted all the way, but this will help it melt quicker when you add the cream.

Step 2: Heat and pour the cream. In another microwave proof bowl, heat the cream until nearly boiling. Make sure it doesn’t boil over. Pour the hot cream over the slightly warm chocolate chips. Let it sit for 2 minutes and then stir. Set aside.

Step 3: Beat the butter. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.

Step 4: Add the ganache mixture. Add the chocolate/cream mixture. Scrape down the sides and bottom of the bowl with a rubber spatula and beat for 1 more minute.

Step 5: Add the rest of the ingredients. Add the powdered sugar, vanilla, and salt. Mix on low until combined, then turn the mixer to medium high and beat for 3 minutes.

Step 6: Beat out the air pockets. With a wooden spoon or rubber spatula, beat by hand to mix out any air pockets.

Hint: If you want to add additional piping on the top of the cake, I suggest making an additional half batch.

Expert Baking Tips

-Make sure that your ingredients for the cake are at room temperature. This will help your cake rise properly in the oven. 

-Use high quality cake pans. My favorite pan for sheet cake can be found here.

-Preheat your oven for 30 minutes before baking.

FAQ: 9 x13 Chocolate Cake With Buttermilk

Can I make this into cupcakes?

Yes, this recipe will make 18-20 cupcakes. Reduce the baking time to 20-22 minutes. 

Can this be made into a layer cake?

Yes, you can make a four layer, 6 inch cake, or a three layer, 8 inch layer cake. You will need to double the frosting. 

Storing and Freezing

Store this 9 x13 Chocolate Cake With Buttermilk in the fridge covered in plastic wrap for up to 5 days. For best results, let the cake come to room temperature before serving and eating.

Freezing this 9 x13 Chocolate Cake With Buttermilk

You can freeze this for up to 6 months, if the cake is wrapped and completely airtight.

If you make this recipe, please make sure to rate and leave a review!

For more sheet cake or 9 x13 recipes here are some!

Recipe

Chocolate Cake

Molly Murphy

moist and dense chocolate cake made easy with a sheet cake form. Topped with a rich and decadent chocolate buttercream.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 12

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the chocolate cake

• 3 eggs room temperature
• 1 cup buttermilk room temperature
• 1 cup hot water
• ½ cup vegetable oil
• 2 cups all-purpose flour spooned and leveled.
• 1 ¾ cups granulated sugar
• ¾ cup dark cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 Tablespoon pure vanilla extract

For the fudgy buttercream

• ¾ cups unsalted butter slightly chilled
• ¾ cup unsweetened baking cocoa sifted
• 1 teaspoon salt
• 4 ½ cups powdered sugar sifted
• 1 teaspoon vannilla extract
• ½ cup heavy cream
• 2 cups dark chocolate

Instructions

 

For the cake

• Preheat your oven to 350 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside
• In a stand sized mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
• In a small bowl, whisk the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.
• With the mixer on the lowest speed, pour the liquid ingredients into the dry ingredients and mix just until combined. There should be no flour streaks. With a rubber spatula, scrape the bottom of the bowl to make sure the batter is evenly combined.
• Evenly distribute the cake batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it’s smooth for baking.
• Bake for 40-45 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.
• Let it completely cool in the cake pan. While the cake cools, make the chocolate buttercream.

For the fudgy buttercream

• In a microwave safe bowl, heat the chocolate for 30 seconds, stir, heat for 30 more seconds, and set aside. The chocolate will not be melted all the way, but this will help it melt quicker when you add the cream.
• In another microwave proof bowl, heat the cream until nearly boiling. Make sure it doesn’t boil over. Pour the hot cream over the slightly warm chocolate chips. Let it sit for 2 minutes and then stir. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• Add the chocolate/cream mixture. Scrape down the sides and bottom of the bowl with a rubber spatula and beat for 1 more minute.
• Add the powdered sugar, cocoa powder, vanilla, and salt. Mix on low until combined, then turn the mixer to medium high and beat for 3 minutes.
• With a wooden spoon or rubber spatula, beat by hand to mix out any air pockets.
• When the cake is cooled, use an offset spatula and frost the top of the cake. This cake is good served at room temperature or cold. However you serve it, it will not disappoint!

Keyword chocolate, sheetcake, fudgy

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