Chocolate Cake Recipe (VIDEO)
A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. This always gets rave reviews and makes for a stunning chocolate birthday cake.
Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse! If you are a chocolate lover, this homemade chocolate cake is for you!
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THE Chocolate Cake Recipe:
My son’s first words when he saw the cake were “Wow that look’s just like the cake from Matilda!” We watched the Matilda movie recently, but I’m betting this one’s even better because it’s intensely chocolatey and satisfies the fiercest craving for chocolate cake without being cloyingly sweet.
We combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
The Best Cocoa for Chocolate Cake:
We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.
Can I substitute with Dutch Process Cocoa?
When a recipe calls for baking soda, it is best to stick with Natural cocoa powder because it has a higher acidity level than dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. Learn more about all the different kinds of cocoa here.
Tips for Smooth Chocolate Frosting:
The whipped chocolate cream cheese buttercream frosting is indulgently chocolatey, silky smooth and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:
- Cream together the butter and cream cheese first to prevent lumps
- Sift in the powdered sugar and cocoa since cocoa tends to clump.
How to Make Chocolate Cake:
This cake doesn’t get any easier. It’s no more complex than a boxed cake as long as you know how to measure ingredients correctly.
- Whisk together the wet ingredients
- Whisk together the dry ingredients
- Combine wet with dry ingredients
- Divide into prepared pans and bake
How to Get Even Cake Layers:
When making a layered cake, it is important to make sure you are dividing the batter equally. Not only is this important for even heights for a prettier cake, but your layers will have even bake times. I always double check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.
More Chocolate Desserts (for Chocolate Lovers!):
- Chocolate Ganache – glaze cakes, cookies or whip into frosting
- Eclairs – dipped in chocolate ganache and filled with cream
- Chocolate Spartak – easily my favorite cake
- Dark Chocolate Cupcakes with White Chocolate Frosting
- Black Forest Cake – with cherries and kirsch
Watch Natasha Make Chocolate Cake:
I hope this Moist Chocolate Cake recipe becomes a new favorite for you. Homemade chocolate cake is way better than Costco’s (there, I said it).
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Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. Homemade chocolate cake makes for a stunning birthday cake.
Ingredients
Ingredients for Chocolate Cake:
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cups warm coffee (not hot)
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup light olive oil not extra virgin
Ingredients for Chocolate Frosting:
- 12 oz cream cheese room temperature
- 1 cup unsalted butter (16 Tbsp) room temperature
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder (natural)
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
How to Make Chocolate Cake Layers:
-
Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.
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In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).
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In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.
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Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting.
How to Make the Chocolate Frosting:
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In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 12 oz cream cheese with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
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Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).
-
Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cupcakes.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
If I were to make this tall rectangle cake what pan size would you suggest to use?
Hi Lana, I think a 9×13 would bake up well but without testing that size, I wouldn’t be able to give you a specific baking time. If you test it out, please let me know how it goes!
If I were to make this a 3 tier cake how many portions of this cake would I need? Also, if I were to bake them in different size pans would time be different for each of them? I haven’t tested in 3 different sized pans either so you would have to experiment there.
Hi Lana, the easiest way to turn this into a 3-tier pan is to use 3 smaller cake pans. I haven’t tested this so I won’t be able to provide specific details on bake time but I would try maybe three 6″ or 8″ pans and be sure to do the toothpick poke test to check for doneness.
I made 2 of these and froze them fully frosted 1 week ahead of time.
We easily served 40 people with those 2 cakes. I also added a spoonful of cherry pie filling and a scoop of vanilla ice cream. A very delicious recipe and super inexpensive even with the cherries. Thank you. You are a doll.
That’s so awesome! I’m so happy you enjoyed that & thank you so much for sharing that with me!
Was just wondering has this cake got no eggs in it
Hi Avril, that’s right, this cake has no eggs!
What can I use to take place of coffee?
Hi Edwina, coffee will provide the very best flavor. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine.
I LOVE this cake. It is sooo delicious -very moist and chocolatey. 🤤🤤 I used your cream cheese cream from the tiramisu cake instead and added cocoa powder to it since I’m not a fan of buttercream; it was wonderful!! Thank you for this amazing recipe!
I’m so happy to hear that! Thank you for sharing your great review, Olesya!
This seriously looks like the perfect chocolate cake!! Thanks for sharing all the tips, especially how to get even layers. One of my biggest struggles!
You’re welcome Liz! I hope you love it!
Really good cake, did make a few changes. I used dark, nonstick 8″ cake pans, and ended up making a 3 layer cake instead of 2. Baked at 325 for about 20 minutes. Turned out good, but was a little sweet for me. Will use less sugar next time, but was very pleased with the results. Thanks for a good recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Abigail.
Thank you for the recipe Natasha. This cake is easy to make for sure and the frosting is very tasty, however to me the layers were a bit dry. I just like more moist cakes, but that’s me. Lots of my friends liked the cake, so this is just my personal opinion. And so many recipes of yours became my long time favorites, it is just with this one I don’t click 🙂
Hi Yulia, I’m so glad you have enjoyed so many of our recipes! Thanks for sharing that with me. The primary reason for a dry cake is usually over-baking. You might try baking for 3-5 minutes less (do the toothpick test early) and also make sure the oven is set to the regular bake mode and not convection. I hope that helps!
I am SUPER PICKY about a cake being moist, as is my husband. My cake did not come out dry at all. I baked mine for exactly 35 minutes. I use Baker’s Sugar exclusively and I make sure to spoon flour in rather than scoop it up so that I don’t get too much. When I added the coffee it was warm, not hot. The cake came out perfect.
That’s just awesome!! Thank you for sharing that with us Karen!
Hi Natasha!
I want to make this cake for my husband’s birthday which is tomorrow.
Is it ok if I make it today evening and put it in the fridge to wait for tomorrow?
Will it affect anyhow the quality of the cake?
Hi Natalie, I think it’s the most moist the day it’s made but it does keep really well. Be sure to cover and refrigerate. I would suggest letting it come to room temperature for 1-2 hours before serving for it to soften up again.
I made this cake for a dinner party today. It was a big hit. I am pretty picky when it comes to chocolate cake and was reluctant to try one completely from scratch. But Natasha has never steered me wrong. So I went for it and was not disappointed. I didn’t have light olive oil so I used canola oil. It turned out perfect.
That’s just awesome!! Thank you for sharing your wonderful review Karen!
I noticed it does not have eggs, I thought you had to add eggs to cakes?
Hi Cynthia, this cake does not require eggs. I hope you enjoy this recipe!
Cake looks amazing but I noticed there are no eggs. Is that ok? I thought a cake always needs to have eggs in it.
Hi Olivia! That is the beauty of this cake absolutely no eggs! I hope you love it!
Hi Natasha! I made this cake and it is simply DELICIOUS! And it looks just as beautiful as it tastes. Thanks very much – your site is my “go to” when I need inspiration for dinner.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Great recipe – we can hardly wait to try it. Do you have recommendations for baking this cake at high altitude?
Hi Iris, I haven’t tried it at high altitude so I would suggest following the general guidelines for baking at high altitudes.
Hello Natasha. I enjoy baking a lot!
You mentioned your mom finished culinary school. What degree did she get and how long does it take to get it?
What is the difference between extra virgin and virgin olive oil? How does it affect the batter? Can extra virgin olive oil be substituted with vegetable oil?
Also, I like to bake in big batches for my family because they are lovers of sweet… I was wondering if you have recipes that can be made one time in big batch. Do you think doubling the recipe is a good idea to get a big batch?
Hi Lana, I’ll have to ask her – I’m not sure. Extra virgin olive oil imparts flavor and is best used in salads. I haven’t tried this with extra virgin so I’m not sure if it would add an unpleasant flavor here. I always use extra LIGHT olive oil. I also haven’t tried doubling this because it makes a pretty large, tall cake. If you did double, you would probably have to use 2 – 9×13 pans or four 9″ round pans.
Sometimes the best dessert is the simplest dessert! This cake is heavenly and great for get-togethers or birthdays!
I agree! We love how quickly this comes together!
This cake was chocolate HEAVEN! I couldn’t stop taking little bites off of it.
Hi Emily, I am so happy you loved it! Thank you for the awesome review.
Hi Natasha, I made this cake.. it was AMAZING. Everyone in my family loved it. thank you so much for sharing.
You’re welcome! I’m so happy you all enjoyed it, Aliisa!
Such a simple, yet decadent dessert recipe! I’ll be making this sometime this week; it’s too good to pass up!
I hope you love it Sara! Looking forward to your feedback!
SO delicious! Thanks for sharing this recipe!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, amazing recipe! I loooved it ! I was wondering if I can add one cup of coffee and one cup of milk instead of two cups of coffee ? Also, would you say this recipe makes about a pound cake ?
Hi Amrita, I honestly haven’t weighed it so I’m not sure how much the cake layers weigh. I also have not experimented using half milk and half coffee. I think it’s worth a try. Let me know if you experiment as others may have the same question and thanks in advance!
This chocolate cake is my kryptonite! So delicious!
I’m so happy to hear that! Thank you for sharing your great review Stephanie!
Hello Natasha. This cake looks and sounds delicious!
I was wondering if this cake could be made in rectangle pan. You know when you buy cake mix it says you can either make in round, rectangle or cupcakes pan? Yeah, so I was wondering if that’s possible to do that for this cake or for other cakes. If yes, what size of pan then? Do you know?
Hi Lana, I think a 9×13 rectangular pan would bake up well but without testing that size, I wouldn’t be able to give you a specific baking time. If you test it out, please let me know how it goes!
Hi Natasha! Love your recipes. I only have one 9” spring pan, do you think I can bake half of the batter and then another or should I really bake them at the same time? Will batter go bad sitting out while the other part bakes? Thank you!
Hi Marianna, I have always baked the cake layers at the same time so I’m not sure if it would affect the rise on the second layer. If you test that out, let me know how it goes. Sorry I don’t have a better answer for you.
I think I’ll invest in another pan just to be safe :). Another question – does it need to be made in advance so the layers become moist? I’m planning to serve it Saturday night so should I make the whole thing Friday night, or make the layers on Friday and assemble Saturday morning?
Hi Marianna, there is no need to make this one in advance. It can be made a day ahead or it can be made and served the same day. It does slice easier after an hour or two in the refrigerator.
Hi Natasha,
I was wondering about a syrup for this cake. I saw that some of your cakes have syrups in the ingredients. Do you think this one would be better with a syrup? I am used to European cakes which use syrup in their recipes. However, here in the States, most recipes are made without it and they seem too dry for me. Thank you for your time and consideration.
Hi Mari, we found this cake to be moist enough without needing any extra syrup. We always use a syrup with a sponge cake because they tend to be fairly dry on their own but this one does have a fairly moist crumb on it’s own, just be sure not to over-bake.
Hi Natasha!
Love your recipes, videos and your humor in your videos! Going to try this cake but need it to be travel-worthy. Do you think a 9 X 13 pan would be okay?
Hi Joyce, I think a 9×13 would bake up well but without testing that size, I wouldn’t be able to give you a specific baking time. If you test it out, please let me know how it goes!
Cooking the cake in a 9 X 13 worked well. I did not use my convection oven. Baking it in a casserole style dish calls for a low and slow cooking method. I cooked it at 300 for 50-55 minutes. About the coffee: I used a medium roast coffee. I brewed a 10 oz cup and then added water to make the 2 cup measurement. No one suspected the coffee; not even my husband who loves chocolate but hates coffee! It is an awesome, memorable cake. 5 stars!
Hi Joyce, I’m so happy you loved the cake and thank you for the fantastic review! Also, thank you so much for sharing the baking tips with making it in a 9×13 pan. I sure appreciate you!
Hey Natasha, do you think I could just use 2 8-inch cake pans? Or would there be enough batter for 3?
Hi Oksana, I think you could probably stretch it accommodate three 8-inch pans or bake in two eight inch pans. I haven’t tested either way so I won’t be able to give you precise baking instructions.
Hi Natasha!
I plan on doing this cake today but I am not a coffee drinker so I have no idea about drip coffee taste lol. So if I buy the coffee already done at Starbucks, which would be the best option?
Thanks!
Hi Erika, a drip coffee would work.
this cake and the choc cream cheese icing is wonderful! I am assuming that because of the cream cheese ingredient that the cake needs to be stored in the fridge? Yes?
Hi Susan, yes we recommend keeping it refrigerated.
Wow! I made this for Mother’s Day on Sunday. Delicious! I used Canola oil and it turned out fine. Thank you Natasha.
That’s so great Frankie! I’m so happy you enjoyed this recipe!
Hi Natasha , in the recipe two cups warm coffee is strong or light flavor.
Looks yummy
Thanks you
Hi Marimar, the coffee should be the strength of brewed drip coffee or you might taste the coffee in the cake.
Hi Natasha, thank you for all your lovely recipes you share with us.
I loved this eggless version of chocolate cake.
I have to make 125 pieces of this cake and need your help to get the correct measurement . Please help me.
TIA.
Happy Baking all the followers. ❤️❤️❤️
Hi Nanthini, Wow! 125 is a lot of slices! This cake makes 14 slices. To make 125 slices you would need 9 cakes unless you decided to cut the slices smaller. I hope that helps!
I tried this recipe this afternoon and it was easy and delicious.
I’m so happy you enjoyed that! Thank you for sharing that with me!
I made It as cupcakes and came out moist then dried up. What would you recommend?
Hi Catillia, dry cupcakes are usually due to over-baking. Make sure you are using the conventional oven mode (not convection) and follow the baking instructions in our cupcake recipe post. I hope that helps!
Loved the recipe. A bit strong on the coffee I thought (may be because I used strong coffee :)) so maybe I’ll tone that down next time.
Hi Jaspal! Diluting the coffee will help. You shouldn’t really taste it, the coffee works to amp up the flavor of the cocoa without tasting the coffee in the finished dish.
What can I substitute for coffee, just hot water? Maybe respberry soda?
Thank you
Hi Pamela, coffee will provide the very best flavor. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine.
Will make soon, looks wonderful. I won’t use Hersheys cocoa though, it has no flavor and hasn’t had any for many, many years.
I hope you enjoy this recipe, Pamela!
Looks so amazing can’t wait to try it! What kind of coffee did you use?
Hi Olga, Drip coffee! Espresso would be fine but I would dilute it with water to the strength of brewed drip coffee or you might taste the coffee in the cake.
I love Cakes and i will try this tonight , thanks for sharing.
Thank you for sharing that with us! I hope you love it!
This looks beyond delicious however, I can’t stand coffee. Do you have another recipe for chocolate cake that doesn’t include coffee in the recipe? Thank you.
Hi Tammy, I do have a few chocolate cake recipes but this is our favorite. If it helps, you can’t taste the coffee in the finished cake but it really amplifies the flavor of the chocolate.
Hi Natasha! I tried this cake today for Mother’s day. It was delicious. my son said he wants it for his birthday too 🙂 This cake remids me cupcakes (Moist Chocolate Cupcakes with Prague Frosting). My mistake was that I used Prague Frosting for this cake. But Prague Frosting was too delicate and when I cut the cake my top layer started to slide so I had to use plastic knife and stabbed my poor cake and it looked more like zombie cake 🙂
But flavor was yummy. Next time I am going to follow your recipe (that’s why we have instructions :D)
Thank you for sharing your review with me Svetlana! I hope it turns out better for you next time!
Hi Natasha 🙂
Update for my cake. I made it again last Saturday for my son’s birthday and it turned out great! It was reach chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 tea spoons decaf instant coffee (light/medium roast).
That’s just awesome!! Thank you for sharing your wonderful review Svetlana!
Hey Natasha, could I substitute the light olive oil with vegetable oil? And also did you just use instant coffee? Because I have instant espresso and was wondering if I could use that instead. Is white vinegar also okay to substitute? If so, with what? Thanks in advance.
Hi Oksana, That oil substitution should work. Drip coffee, Espresso would be fine but I would dilute it with water to the strength of brewed drip coffee or you might taste the coffee in the cake. I haven’t tried any other vinegar so I’m not sure how that would affect the flavor. You definitely want to make sure it’s the same % vinegar acidity.
I can’t wait to make this. 5 cups of powdered sugar sounds like a lot of sugar though.
Hi Ali, we also don’t love overly sweet cakes but this one was just right. Keep in mind 1 cup of powdered sugar is the equivalent of 1/2 cup granulated so it seems like a lot of sugar but really isn’t. You can add the powdered sugar to taste and that is how I developed the recipe early on – by adding powdered sugar until the balance was correct.
Was excited to try this cake.. Frosting is to die for! So yummy. Cake has no flavor at all which was a disappointment. It cocoa powder gives the rich color but nothing to the flavor.
Hi, I’m so glad you loved the frosting. Did you possibly substitute anything in the cake? The coffee amplifies the cocoa and it’s pretty richly chocolatey in flavor.
Hi, I was wondering if I could use melted butter instead of olive oil.
Hi Gina, I have always made this particular cake with oil (vegetable oil would also work), but my only hesitation with butter is sometimes cakes are more firm right out of the fridge while using oil prevents that problem. If you experiment, let me know how it goes.
Thank You..I will let you let you no. I will 1/4 the recipe and see.
I look forward to your feedback Gina!
What can be used to substitute coffee? Believe it or not, I am allergic to coffee (a rare and truly disappointing allergy).
Oh no!! 🙁 I’m sorry to hear that! What a bummer! The recipe would still work using warm water.
Love the depth of flavor that coffee adds to chocolate recipes!
Yes! It’s amazing how it works to amp up the flavor of cocoa without tasting the coffee in the finished dish.
Hi, Natasha, 5 cups sugar??? Really? Don’t you have a mistake in the recipe? It seems too much to me.
Hi Jan, 5 cups is correct. It may seem like alot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness.
Ok, thank You, I go make it 🙂
You’re so welcome!
I cannot have coffee. What is a good replacement.
Hi Gwen, coffee will provide the very best flavor. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine.
Made the cake today and it turned out AMAZING!!! Wish could send you a photo of this yummy perfection ! Thank you so much Natasha
Hi Uz, I am so happy you loved the cake!! That makes my day! Thank you for sharing your awesome review. I would love to see a photo but the only way currently is to either email it to me or post it in our private VIP cooking group on facebook.
can i substitute avocado oil for olive oil?
thanks!
or would coconut oil or sunflower oil be a better substitute? i just don’t have olive oil on hand…
I would probably go with avocado since coconut oil and sunflower oil can impart a different flavor.
Can I use Canola oil instead of olive oil? I’m making it for my Mom on Mother’s Day.
HI Frankie! That should work although I haven’t tested that and may alter the taste a bit.
HI,how much coffee should I put to make 2 cups? TIA!
Hi Annie, I honestly haven’t tried that but I think it would work.
No milk or eggs? I’m gonna try this out for sure
You got that right! I hope you love it, Clarissa!
Oh my. This looks incredible! That frosting is calling my name. I could eat it by the spoonful!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Wow, it looks heavenly amazing! the coffees should be espresso or any other kind works out fine? and how about the white vinegar? can’t we use dark grape vinegar instead?
Hi, espresso would be fine but I would dilute it with water to the strength of brewed drip coffee or you might taste the coffee in the cake. I haven’t tried any other vinegar so I’m not sure how that would affect the flavor. You definitely want to make sure it’s the same % vinegar acidity.
I am going to make for a high school band banquet tonight. You can’t go wrong with chocolate for high schoolers and this one looks fantastic! Thank you for sharing
You’re so welcome! I hope you love it!
This looks heavenly! Can’t to wait to make it!
I hope you love it Julie! I look forward to your feedback!
I am going to try to bake it in a bundt pan since I do not have regular cake pan.I am sure it will be as delicious.And will pour chocolate ganache on top.
I haven’t tested that but it sounds beautiful! I hope you love this recipe!
This is every chocolate lovers dream. Will be making the cake asap. As always, thanks for sharing. 🙂
You’re welcome! I’m so happy you enjoyed it Val!