This incredible chocolate cake recipe is just as easy to make as a boxed cake mix. It’s crazy moist and super delicious. The luscious chocolate frosting is silky-smooth and creamy.
For two 8″ round pans, bake for 30–35 minutes.
For two 9″ round pans, bake for 25–30 minutes.
For cupcakes (makes 24), bake for 15-20 minutes.
For a bundt pan, bake for 40-45 minutes.
Leftovers can be stored tightly covered or placed in an airtight container for up to 3 days at room temperature or for up to a week in the fridge.
Unfrosted cake can be stored in the freezer for up to a month. Once the cake is completely cooled, tightly cover in a double layer of saran wrap and a layer of foil. Date and place in freezer. When preparing to serve, thaw the cake at room temperature for about 4 hours or overnight in the fridge, and prepare the frosting as instructed.
Keywords: chocolate sheet cake, easy chocolate cake, chocolate buttercream frosting