Simple 9×13 Cake Recipes You Can Make in a Flash

Looking for a simple yet delicious cake recipe that’s easy to make and perfect for any occasion? Look no further than these 9×13 cake recipes! Whether you’re a beginner baker or an experienced pro, these recipes are guaranteed to impress.

From classic vanilla sheet cake with whipped buttercream frosting to more unique options like peach crumble bars and German chocolate cake, there’s something for everyone.

Plus, because these cakes are baked in a single pan, they’re easy to transport and serve, making them the perfect choice for potlucks, parties, and family gatherings. So why not try one of these 9×13 cake recipes for your next baking project? You’re sure to love the results!

1. Chocolate Fudge Cake

As a self-proclaimed chocolate lover, I’m always on the lookout for the perfect chocolate cake recipe. And after trying countless variations over the years, I can confidently say that this chocolate cake with chocolate buttercream frosting is my absolute favorite.

It’s rich, moist, and decadent, with just the right amount of sweetness. Plus, the silky smooth chocolate buttercream frosting is the perfect finishing touch. Whether I’m making it for a special occasion or just as a treat for myself, this chocolate cake recipe never fails to impress.

Recipe:

For the chocolate cake:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong black coffee (can substitute with water)
• 1/2 cup vegetable oil
• 2 tsp vanilla extract

For the chocolate buttercream frosting:

• 1 1/2 cups unsalted butter, softened
• 1 cup unsweetened cocoa powder
• 5 cups powdered sugar
• 1/2 cup whole milk
• 2 tsp vanilla extract

Directions:

1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients and mix until smooth.
4. Pour batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Let cakes cool completely before frosting.
6. To make the chocolate buttercream frosting, cream the butter in a large mixing bowl until light and fluffy.
7. Add cocoa powder and powdered sugar and mix until well combined.
8. Slowly add milk and vanilla extract and mix until the frosting is smooth and creamy.
9. Frost the top of one cake layer, place the other cake layer on top, and frost the top and sides of the cake with the remaining frosting.
10. Serve and enjoy!

2. Lemon Blueberry Cake

If you’re looking for a refreshing and flavorful cake recipe that’s perfect for spring and summer, this lemon blueberry layer cake is sure to hit the spot. As a lover of all things lemon and blueberry, I was instantly drawn to this recipe, and it did not disappoint. The lemon cake layers are moist and tangy, while the sweet blueberry filling and creamy frosting provide the perfect balance of flavors. Plus, the beautiful presentation makes this cake an impressive centerpiece for any special occasion.

Recipe:

For the lemon cake:

• 3 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/4 cup fresh lemon juice
• 1 Tbsp lemon zest
• 1 cup buttermilk

For the blueberry filling:

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 2 Tbsp cornstarch
• 1/4 cup water

For the lemon cream cheese frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 2 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp salt

Directions:

1. Preheat oven to 350°F. Grease and flour three 9-inch cake pans.
2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in lemon juice and zest.
6. Gradually mix in flour mixture and buttermilk, alternating between the two, starting and ending with the flour mixture.
7. Pour batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let cakes cool completely before frosting.
9. To make the blueberry filling, mix blueberries, sugar, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute, then remove from heat and let cool completely.
10. To make the lemon cream cheese frosting, cream butter and cream cheese in a large mixing bowl until light and fluffy. Gradually mix in powdered sugar, lemon juice, zest, and salt, and mix until the frosting is smooth and creamy.
11. Assemble the cake by placing one cake layer on a serving plate, spreading half of the blueberry filling on top, and then frosting the top. Repeat with the second cake layer, remaining blueberry filling, and frosting. Top with the final cake layer and frost the top and sides of the cake with the remaining frosting.
12. Serve and enjoy!

3. Carrot Cake

Carrot cake is a classic dessert that has been a favorite of mine for years. This recipe, in particular, is the best carrot cake I’ve ever tasted. It’s incredibly moist, perfectly spiced, and loaded with fresh carrots, pineapple, and pecans. The cream cheese frosting is tangy, smooth, and just sweet enough to complement the cake without overpowering it. This cake is perfect for any occasion, from birthdays to Easter to just a simple weekend treat.

Recipe:

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans

For the cream cheese frosting:

• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
3. In a large mixing bowl, beat sugar, oil, eggs, and vanilla extract until well combined.
4. Mix in the dry ingredients until just combined.
5. Fold in grated carrots, crushed pineapple, and chopped pecans.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let cakes cool completely before frosting.
8. To make the cream cheese frosting, cream butter and cream cheese in a large mixing bowl until light and fluffy. Gradually mix in powdered sugar and vanilla extract, and mix until the frosting is smooth and creamy.
9. Assemble the cake by placing one cake layer on a serving plate, spreading a layer of frosting on top, and then adding the second cake layer. Frost the top and sides of the cake with the remaining frosting.
10. Serve and enjoy!

4. Strawberry Shortcake

One of my favorite summer desserts is a classic strawberry shortcake. It’s light, refreshing, and showcases the best of seasonal strawberries. This recipe is the perfect combination of sweet and tangy, with tender and crumbly shortcakes topped with juicy strawberries and whipped cream. It’s a crowd-pleaser and can be served for any occasion, from a backyard BBQ to a fancy dinner party.

Recipe:

For the shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cubed
• 1 cup heavy cream, plus more for brushing
• 1 large egg

For the strawberries:

• 2 pounds fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a small mixing bowl, whisk together cream and egg. Gradually add the cream mixture to the dry ingredients, mixing until just combined.
5. Turn the dough out onto a lightly floured surface and knead a few times until the dough comes together.
6. Roll out the dough to 1-inch thickness and cut out 6-8 shortcakes using a biscuit cutter or glass.
7. Place the shortcakes on the prepared baking sheet, brush the tops with heavy cream, and sprinkle with sugar.
8. Bake for 18-20 minutes or until golden brown.
9. While the shortcakes are baking, mix the sliced strawberries, sugar, and lemon juice in a medium mixing bowl.
10. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. To assemble the shortcakes, split each cake in half horizontally. Top the bottom half with a generous spoonful of the strawberry mixture and a dollop of whipped cream. Place the top half of the cake on top and add another spoonful of strawberry mixture and whipped cream.
12. Serve and enjoy!

5. Coconut Cake

As a lover of all things coconut, this recipe for coconut custard cake has quickly become one of my favorites. It’s a unique twist on a classic custard cake, with the added bonus of rich, tropical coconut flavor. The combination of a creamy custard filling, moist coconut cake layers, and a crunchy coconut topping creates a textural experience that is both satisfying and indulgent. This cake is perfect for a special occasion or as a sweet treat for any coconut lover.

https://www.pinterest.com/pin/914862418077554/

Recipe:

For the cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1/2 cup sweetened shredded coconut

For the custard:

• 1 1/2 cups whole milk
• 1/2 cup coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract

For the topping:

• 1/2 cup sweetened shredded coconut

Directions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
2. In a medium mixing bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Mix until just combined.
5. Stir in the shredded coconut and pour the batter into the prepared baking dish.
6. In a medium saucepan, whisk together whole milk, coconut milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and stir in vanilla extract.
7. Pour the custard mixture over the cake batter and spread evenly.
8. Sprinkle the shredded coconut on top of the custard.
9. Bake for 45-50 minutes or until the cake is golden brown and the custard is set.
10. Allow the cake to cool to room temperature before slicing and serving. Enjoy!

6. Red Velvet Cake

Red velvet cake is a classic dessert that has always been a favorite of mine. The deep red color, velvety texture, and subtle chocolate flavor are what make this cake truly special. Whether it’s for a special occasion or just a sweet treat, this red velvet cake recipe never fails to impress. It’s the perfect balance of sweetness and richness that will leave your taste buds craving for more.

Recipe:

For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the cream cheese frosting:

• 8 ounces cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper.
2. In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a large mixing bowl, beat together oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar until well combined.
4. Gradually add the flour mixture to the buttermilk mixture, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 5-10 minutes, then remove from the pans and allow to cool completely on a wire rack.
8. For the frosting, beat cream cheese and butter together in a large mixing bowl until light and fluffy.
9. Gradually add the powdered sugar, mixing until well combined.
10. Stir in vanilla extract and beat until the frosting is smooth and creamy.
11. To assemble the cake, place one cake layer on a cake plate or stand. Spread a layer of frosting on top of the cake. Top with the second cake layer and spread frosting over the top and sides of the cake.
12. Chill the cake in the refrigerator for at least 30 minutes before serving. Enjoy!

7. Vanilla Sheet Cake

Vanilla sheet cake is one of my all-time favorite desserts. It’s a classic, simple cake that is perfect for any occasion. Whether it’s for a birthday celebration or just a casual family dinner, this cake never fails to impress. The light, fluffy texture and subtle vanilla flavor make it a crowd-pleaser that everyone will love. Plus, the easy-to-make sheet cake format means you can feed a crowd without the hassle of layer cakes.

https://www.pinterest.com/pin/873276183970904346/

Recipe:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk, at room temperature

Directions:

1. Preheat oven to 350°F. Grease a 9×13 inch cake pan and line with parchment paper.
2. In a large mixing bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs, one at a time, then add vanilla extract.
4. In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and mixing until well combined.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.
9. Serve as is or frost with your favorite frosting. Enjoy!

8. Oreo Poke Cake

Who doesn’t love Oreo cookies? They are the ultimate guilty pleasure for many of us, myself included. And this Oreo poke cake recipe is the perfect way to indulge in that guilty pleasure. It’s a deliciously moist and decadent cake that’s loaded with crushed Oreos and topped with a rich chocolate ganache. Every bite is filled with that iconic Oreo flavor and it’s sure to satisfy any sweet tooth craving.

Recipe:

• 1 box chocolate cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 package Oreo cookies
• 1 can sweetened condensed milk
• 1 jar hot fudge sauce
• 1 container Cool Whip

Directions:

1. Preheat oven to 350°F. Grease a 9×13 inch cake pan.
2. In a large mixing bowl, combine cake mix, water, vegetable oil, and eggs. Mix until well combined.
3. Crush Oreos in a food processor or with a rolling pin until they are fine crumbs.
4. Fold crushed Oreos into the cake batter.
5. Pour batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. While the cake is still warm, poke holes all over the top of the cake using the end of a wooden spoon.
7. Pour sweetened condensed milk and hot fudge sauce over the top of the cake, making sure it fills the holes.
8. Allow the cake to cool completely.
9. Spread Cool Whip over the top of the cake.
10. Crush additional Oreos and sprinkle them over the top of the Cool Whip.
11. Serve and enjoy!

9. Cinnamon Roll Cake

Cinnamon rolls are a classic breakfast treat that I simply cannot resist. However, they can be quite time-consuming to make from scratch. That’s why I love this cinnamon roll cake recipe. It has all the delicious flavors of a cinnamon roll in a much easier to make cake form. This recipe features a soft and fluffy cinnamon cake topped with a creamy vanilla glaze. The aroma of cinnamon and vanilla fills the kitchen as the cake bakes and it’s the perfect dessert for any cinnamon lover.

Recipe:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 2 teaspoons vanilla extract

For the glaze:

• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Grease a 9×13 inch cake pan.
2. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Mix until well combined.
3. Add milk, eggs, melted butter, and vanilla extract to the bowl and mix until smooth.
4. Pour the batter into the prepared cake pan.
5. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. While the cake is baking, prepare the glaze. In a small mixing bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
7. Once the cake is done, remove it from the oven and allow it to cool for a few minutes.
8. Drizzle the glaze over the top of the cake while it is still warm.
9. Serve and enjoy!

10. Pineapple Upside-Down Cake

Pineapple upside-down cake is a classic dessert that always brings back fond memories of family gatherings and holidays. I absolutely love this recipe for Grandma’s Pineapple Upside-Down Cake because it’s a traditional recipe that has been passed down through the generations in my family. The combination of sweet pineapple, buttery cake, and caramelized brown sugar is truly irresistible. This cake is perfect for any occasion and always impresses guests with its stunning presentation.

Recipe:

• 1/4 cup unsalted butter
• 1 cup packed brown sugar
• 1 can (20 ounces) pineapple slices, drained
• Maraschino cherries
• 1/3 cup vegetable shortening
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk

Directions:

1. Preheat oven to 350°F.
2. Melt butter in a 9×13 inch baking pan.
3. Sprinkle brown sugar evenly over the melted butter.
4. Arrange pineapple slices on top of the brown sugar and place a cherry in the center of each pineapple slice.
5. In a large mixing bowl, cream together vegetable shortening and granulated sugar until light and fluffy.
6. Add eggs one at a time, mixing well after each addition.
7. In a separate bowl, sift together flour, baking powder, and salt.
8. Gradually add the dry ingredients to the creamed mixture, alternating with milk, until fully combined.
9. Pour batter over the pineapple slices in the baking pan.
10. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a serving platter.
12. Serve and enjoy!

Conclusion

Thank you for taking the time to explore this list of 10 easy 9×13 cake recipes. Whether you’re a novice baker or a seasoned pro, these recipes are sure to satisfy your sweet tooth and impress your guests. From classic chocolate fudge to tangy lemon blueberry to fruity strawberry shortcake.

There’s something here for everyone. So why not whip up one of these tasty cakes for your next special occasion or simply as a sweet treat for yourself? With their simple ingredients and straightforward instructions, these cakes are sure to become a staple in your dessert repertoire. Thank you again for checking out this list, and happy baking!