Easy Chocolate Cake

Start by gathering all the ingredients for your chocolate cake. Having everything measured and ready before you begin makes the process smoother and prevents mistakes.

Preheat your oven to 350℉ if you are using a metal pan or 325℉ for a glass pan. Correct oven temperature ensures your cake bakes evenly.

Lightly grease a 9×13-inch baking pan with nonstick spray. For easier removal, you can also line the bottom with parchment paper.

In a large mixing bowl, combine the dry ingredients: 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, and 3/4 teaspoon salt. Whisk them together until well blended.

Whisking the dry ingredients helps to evenly distribute the cocoa and leavening agents, which prevents uneven rising and pockets of cocoa.

In a separate bowl, measure out the wet ingredients: 2 large eggs, 3/4 cup buttermilk, 3/4 cup warm water (around 100–110℉), 1/4 cup vegetable oil, and 1 teaspoon vanilla extract.

Pour the wet ingredients into the dry mixture. Start mixing gently with a hand mixer on medium speed. Beat for about 1–2 minutes until the batter becomes smooth.

Be sure to scrape down the sides and bottom of the bowl with a rubber spatula. This ensures no dry pockets of flour remain and your cake will bake evenly.

Once fully mixed, transfer the batter into your prepared 9×13-inch pan. Use a spatula to smooth the top so it bakes evenly.

Place the pan in the oven and bake for 30–35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.

Once baked, remove the cake from the oven and place it on a wire rack. Allow it to cool completely before frosting. Frosting a warm cake can cause the frosting to melt and slide off.

While the cake is cooling, you can start preparing the chocolate fudge frosting. Place 1 cup semi-sweet chocolate chips in a microwave-safe bowl.

Add 1/4 cup corn syrup and 2 tablespoons heavy cream to the chocolate chips. Heat in the microwave in 30-second intervals, stirring between each, until smooth and fully melted. Let it cool for 10 minutes.

In a separate large bowl, beat 1 cup softened salted butter with a hand or stand mixer for about 2 minutes until creamy.

Add 1/2 cup unsweetened cocoa powder and 1/2 teaspoon vanilla extract to the butter. Beat until fully combined and smooth.

Gradually mix in 1 cup powdered sugar, adding it 1/2 cup at a time. Beat thoroughly after each addition to avoid lumps and ensure a smooth frosting.

Scrape the sides and bottom of the bowl again to make sure all ingredients are fully incorporated. A well-mixed frosting spreads more easily on the cake.

Pour the melted chocolate mixture into the creamed butter mixture. Beat on medium speed for 30–60 seconds until the frosting is smooth, fudgy, and glossy.

Spread the frosting evenly over the cooled cake using a spatula or butter knife. Cover every corner to ensure a rich chocolate coating.

Slice the cake with a plastic knife if using a metal pan to avoid scratches. Serve and enjoy your homemade, moist chocolate cake with luscious fudge frosting!