Desserts

The Best Chocolate Cake (Two 9-Inch Pans or One-Pan Option)

A deeply chocolatey, tender cake from Add a Pinch, with a reliable two-layer baseline and a simple 9x13 one-pan option for sharing.

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The Best Chocolate Cake (Two 9-Inch Pans or One-Pan Option)

This is our take on Add a Pinch's famous chocolate cake: tender, very chocolatey, and straightforward enough for a family birthday or a Tuesday craving. The batter is thin because the boiling water blooms the cocoa and keeps the crumb plush.

The recipe is written around two 9-inch round pans, but the one-pan option is especially handy when we want a generous cake to bring to a gathering. For either shape, let the cake cool completely before frosting so the frosting stays smooth and generous instead of sliding away.

At a glance

Prep
20 min
Cook
35 min
Total
75 min
Yield
One 9x13-inch cake or two 9-inch layers; 12 to 16 servings
Difficulty
Easy

Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (64g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk or buttermilk
  • 1/2 cup (120ml) neutral vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) boiling water
  • 1 teaspoon instant espresso powder, optional
  • Chocolate frosting: 1/2 cup (113g) unsalted butter, softened
  • Chocolate frosting: 2/3 cup (57g) unsweetened cocoa powder
  • Chocolate frosting: 3 cups (340g) powdered sugar, sifted
  • Chocolate frosting: 1/3 cup (80ml) whole milk, plus more as needed
  • Chocolate frosting: 1 teaspoon pure vanilla extract
  • Butter or baking spray, plus parchment, for the pans

Method

  1. Heat the oven to 350°F (175°C). For the baseline, grease two 9-inch round cake pans, line the bottoms with parchment, and lightly flour the sides. For the one-pan option, grease and line a 9x13-inch pan. Do not use a standard 9-inch round pan for the full batch: it is too small and the batter can overflow.

    Asian hands greasing and lining a cake pan on a home kitchen counter
    Prepare the pans before mixing; a lined 9x13 pan makes the one-pan option easy to lift and serve.

  2. Whisk the flour, sugar, cocoa powder, baking powder, baking soda, salt, and optional espresso powder together in a large bowl until evenly combined.

  3. Add the eggs, milk or buttermilk, oil, and vanilla. Beat with a hand mixer on medium speed for 2 minutes, or whisk vigorously until smooth. The batter will be loose.

  4. Carefully pour in the boiling water and mix slowly until the batter is smooth and glossy. Scrape the bottom of the bowl so no dry cocoa remains.

    Asian hands pouring boiling water into glossy chocolate cake batter
    The boiling water makes a loose, glossy batter and helps bloom the cocoa.

  5. Divide the batter evenly between the two prepared 9-inch pans, or pour all of it into the prepared 9x13-inch pan. Bake the two round cakes for 30 to 35 minutes. For the 9x13 one-pan option, bake at 350°F (175°C) for about 40 to 48 minutes, starting to test at 40 minutes.

  6. Check for doneness: a wooden pick inserted in the center should come out with a few moist crumbs, not wet batter, and the center should spring back lightly. Do not rely on a dry pick alone, because overbaking makes this tender cake less moist.

    Asian hands testing a chocolate cake with a wooden skewer for moist crumbs
    Start testing the 9x13 cake at 40 minutes; look for a few moist crumbs.

  7. Cool the round cakes in their pans for 10 minutes, then turn them onto a rack, peel away the parchment, and cool completely. Let the 9x13 cake cool completely in its pan before frosting. Never frost a warm cake.

  8. Make the frosting: beat the softened butter and cocoa powder until smooth. Add the powdered sugar in three additions, alternating with the milk, then beat in the vanilla. Continue beating until fluffy, adding a teaspoon of milk at a time if needed for a spreadable consistency.

  9. Frost the cooled two-layer cake between the layers and over the top and sides, or frost the cooled 9x13 cake in the pan. Slice with a clean knife and serve.

Tips & Swaps

  • Pan safety: use two 9-inch round pans for the layered baseline or one 9x13-inch pan for the single-pan option. Do not fill a standard 9-inch round pan with the full batch; it is too small and may overflow.
  • For the 9x13 option, begin checking at 40 minutes and continue in short intervals through about 48 minutes. Ovens and pan materials vary, so use the moist-crumb and light-spring tests rather than the clock alone.
  • The batter is unusually thin after the boiling water is added. Pour slowly and carefully, and keep the bowl and pan away from children while the water is hot.
  • For food safety, cool the cake fully before frosting, refrigerate it if the frosting or toppings require refrigeration, and do not leave frosted leftovers at room temperature longer than 2 hours.
  • Store covered at room temperature for up to 2 days if using a shelf-stable frosting, or refrigerate for up to 5 days and bring slices toward room temperature before serving.