Easy Chocolate Cake (9x13 pan)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Preheat the oven to 350°F and lightly grease a 9x13 pan.

In a large mixing bowl, combine 1½ cups of all-purpose flour, 1½ cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1½ teaspoons of baking soda, ¾ teaspoon of baking powder, and ¾ teaspoon of salt. Stir or whisk until combined.

Add 2 large eggs, ¾ cup of buttermilk, ¾ cup of warm water, and ¼ cup of vegetable oil to the dry ingredients. Also, add 1 teaspoon of vanilla extract.

Whisk together until smooth and combined, scraping the sides and bottom of the bowl to ensure everything is mixed in.

Pour the batter into the prepared 9x13 pan.

Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens