Orie’s Wesson Oil Chocolate Cake

📜 Collection: UK2 | ✍️ Attribution: Orie | 📂 Category: Desserts A wonderfully simple and incredibly moist chocolate cake from Orie, made with oil and buttermilk. This classic recipe comes together easily for a crowd-pleasing dessert.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	35 mins	None	1 9x13 inch cake

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🔪 Key Equipment

• 9x13 inch baking pan
• Large bowl
• Medium bowl
• Whisk
• Spatula

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Ingredients

Measurements	Ingredients	Prep / Notes
3 cups	Flour	All-purpose
10 Tbsp	Cocoa	Cocoa powder
2 cups	Sugar	Granulated
2 tsp	Salt	None
2 tsp	Baking Soda	None
2	Eggs	Large
1 cup	Wesson Oil	Or other vegetable oil
3 cups	Buttermilk	None
4 tsp	Vanilla	Extract

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Instructions

Step 1: Preparation

1. Preheat your oven to 350°F. Grease and flour a 9x13 inch baking pan.

Step 2: Mixing Batter

2. In a large bowl, sift or whisk together the dry ingredients: 3 cups flour, 10 Tbsp cocoa, 2 cups sugar, 2 tsp salt, and 2 tsp baking soda.
3. In a separate medium bowl, whisk together the 2 eggs, 1 cup Wesson oil, 3 cups buttermilk, and 4 tsp vanilla.
4. Pour the wet ingredients into the dry ingredients and mix with a spatula or whisk until just combined.

Step 3: Baking

5. Pour the batter into the prepared pan.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back slightly to the touch. Let cool completely before frosting.

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💡 Make-Ahead & Storage: Store the cooled cake tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days.

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Original Recipe Scan