This old-fashioned chocolate cake is a rich, easy 9×13 cake with a tender crumb and a simple chocolate frosting poured right over the top.
This old-fashioned chocolate cake is all about simple ingredients and big chocolate flavor. Baked in a 9×13 pan and topped with an easy chocolate frosting, it’s the kind of cake that’s just as good for a casual weeknight as it is for sharing.
The whole thing comes together with just a bowl and a spoon — no mixer needed. If you’ve ever made a Texas sheet cake, this one will feel familiar, with a rich, tender crumb and a warm frosting poured right over the top.
Why You’ll Love This Old-Fashioned Chocolate Cake
- Easy, no mixer needed. Everything comes together with simple mixing — just a bowl, a spoon, and a few pantry staples.
- Baked in a 9×13 pan. No layering or stacking required, making it an easy, reliable cake for everyday baking.
- Rich chocolate flavor. The cake and frosting both deliver deep chocolate flavor with a soft, tender crumb.
- Warm, pour-over frosting. The frosting is poured over the cake while it’s still warm, creating a smooth, fudgy layer that sets as it cools.
Key Ingredients
This simple sheet cake uses a handful of pantry staples, but a few key ingredients make all the difference in its rich flavor and tender texture.
- Cocoa powder – Used in both the cake and the frosting for a deep, rich chocolate flavor.
- Butter – Melted into the cocoa mixture for the cake and used again in the frosting for a smooth, rich finish.
- Water – Combined with the cocoa and butter to create a warm chocolate base that gives the cake its soft, tender texture.
- Buttermilk – Adds moisture and a subtle tang that balances the sweetness and enhances the chocolate flavor.
- Baking soda – Reacts with the buttermilk to help the cake rise and keep the crumb tender.
- Cinnamon – A small amount adds warmth and depth without making the cake taste like spice cake.
- Confectioners’ sugar – Used in the frosting for a smooth, pourable consistency that sets into a soft, fudgy layer.
- Pecans (optional) – Add a bit of texture and a classic, old-fashioned touch to the frosting.
How to Make Old-Fashioned Chocolate Cake
Make the chocolate base.
Melt the butter in a saucepan, then stir in the water and cocoa powder until smooth. This creates a warm chocolate mixture that helps give the cake its soft, tender texture.
Mix the wet ingredients.
In a separate bowl, combine the buttermilk, baking soda, eggs, and vanilla. Stir in the slightly cooled chocolate mixture until well blended.
Combine the dry ingredients.
Whisk together the flour, sugar, cinnamon, and salt. Add the chocolate mixture and stir just until combined. The batter will be fairly thin, which is what helps create a soft crumb.
Bake.
Pour the batter into a greased 9×13 pan and bake until a pick inserted into the center comes out clean.
Make the frosting.
While the cake is baking, cook the butter, cocoa powder, and buttermilk together until the mixture is hot and smooth.
Finish the frosting.
Remove from heat and stir in the confectioners’ sugar, vanilla, pecans, and a pinch of salt until smooth.
Frost the cake while warm.
Pour the frosting over the warm cake and spread evenly. As it cools, the frosting will set into a soft, fudgy layer.
Tips for Success
- Use a large saucepan. Make sure your saucepan has plenty of room to allow mixing the cake mixture and the icing. Remember the icing will get a bit bubbly before it’s done. A large saucepan usually has about a 4-quart capacity. A medium (2-quart) saucepan may work, but it will definitely be a bit crowded.
- Measure ingredients before beginning. As you’ll be adding a lot of the ingredients while actively cooking on the stovetop, you’ll want to work quickly. Having your ingredients measured and ready will make things go smoother and more quickly.
- Sift the cocoa powder. Sifting will result in a smoother icing.
- Don’t have buttermilk? Try one of these substitutes: Buttermilk Substitutes in Baking.
- Allow the icing to set. The icing will be pourable when it’s cooked, but it will set as it cools. Be sure to allow it to cool and set completely for less mess when serving.
How to Store
Once the frosting has set, cover your cake with plastic wrap. You can store it on the counter for 3-4 days or in the refrigerator for 5-6 days.
A Classic Chocolate Cake to Keep on Repeat
This old-fashioned chocolate cake is the kind of recipe that never goes out of style. It’s simple to make, full of rich chocolate flavor, and perfect for everything from casual get-togethers to everyday baking. With its tender crumb and fudgy frosting, it’s a cake you’ll find yourself coming back to again and again.
More Chocolate Cake Recipes
Old Fashioned Chocolate Cake
Ingredients
For the cake:
- 1 cup (226 g) unsalted butter
- 1 cup (240 ml) water
- ¼ cup (21 g) unsweetened cocoa powder
- ½ cup (120 ml) buttermilk
- 1 teaspoon baking soda
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the icing:
- ½ cup (113 g) unsalted butter
- ¼ cup (21 g) unsweetened cocoa powder
- ⅓ cup (80 ml) buttermilk
- 4 cups (440 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup (120 g) chopped pecans
- pinch salt
Recommended Products
Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9"x 13"x 2" baking pan.
- In a large saucepan over medium heat, melt the butter. Mix in the water and cocoa powder. Remove from heat. Set aside.
- In a separate bowl, dissolve the baking soda in the buttermilk. Stir in the eggs and vanilla. Add the cooled cocoa mixture and mix well.
- In a large mixing bowl, whisk together the flour, sugar, cinnamon, and salt. Make a well in the center and add the cocoa mixture, stirring just until combined.
- Pour the batter into the prepared pan. Bake 30 minutes, or until a pick inserted into the center comes out clean.
To make the icing:
- In a large saucepan over medium heat, melt the butter with the cocoa powder. Stir in the buttermilk, and continue cooking until the mixture is almost boiling. Stir in the sugar, vanilla, pecans, and salt, mixing thoroughly.
- Remove from heat. Pour the icing immediately over the warm cake. Allow the frosting to set before serving.
Notes
- This is quite a rich cake, so a little goes a long way if you want to stretch the servings beyond what’s listed in the recipe.
- Recipe adapted from AllRecipes.
- Store in an airtight container at room temperature up to 4 days or in the refrigerator up to 6 days.
One Comment on “Old Fashioned Chocolate Cake”
So simple and so absolutely wonderful. It is nostalgic! Definitely a new comfort food for me.