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Easy Chocolate Cake (9 x 13)

  • Author: Meagan


Deanna’s Chocolate Cake is traditionally frosted with Penuche (though we also love Coconut Cream Cheese Frosting), but this one from Two Peas and Their Pod belongs with the chocolate frosting it was posted with.  Both recipes are fabulous, it’s just a mood (and ingredient) thing – enjoy!



For the Chocolate Cake;

1 c. (227 g) butter AND 1 c. water (I substitute coffee!)

1/3 c. (34 g) cocoa AND 1 t. kosher salt

2 c. (250 g) flour AND 1 3/4 c. sugar

1 1/2 t. baking soda

2 eggs, room temperature

1/2 c. (120 g) sour cream, room temperature

1 t. vanilla

For the Chocolate Sour Cream Frosting;

1/2 c. (114 g) butter, room temperature

3 c. (390 g) icing sugar AND 1/2 c. (50 g) cocoa

1/2 c. (120 g) sour cream, room temperature

1 t. vanilla AND a pinch of salt


For the cake – preheat the oven to 350, spray a 9 x 13 cake pan and if you wish to be able to lift it out, then line it with parchment and spray the parchment paper as well.  In a small saucepan over medium heat, heat and whisk together the butter, coffee, cocoa and salt until all is just melted and combined.  Remove the pot from the heat and set it aside.

In a large bowl, whisk together the flour, sugar and baking soda, pour in half of the warm butter mix, whisk well (it will be thick), then scrape in the remaining butter mixture and stir well.  Whisk in the eggs one at a time until completely blended, then whisk in the sour cream and vanilla and continue to whisk until the batter is smooth.

Pour and scrape the cake batter into your prepared pan and bake for about 30 minutes until the temperature in the middle shows 200.  Allow the cake to cool for about a half hour if you’re planning on lifting it out, but leave it to cool completely no matter what, before frosting.

For the frosting – use your electric mixer to beat the butter on it’s own for a couple of minutes until smooth, then sift in the icing sugar and cocoa, mix for a bit, then add in the sour cream, vanilla and salt and beat for a few minutes until smooth, scraping down the sides of the bowl as needed.

Frost the cooled cake as you wish – which will make a perfect canvas for sprinkles, also as you wish!



From Meagan's Kitchen

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