FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Chocolate Cake Recipe (VIDEO)

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!

Sliced Chocolate Cake on a cake platter with chocolate frosting

This post may contain affiliate links. Read my disclosure policy.

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.

Piece of homemade chocolate cake on a plate with fork

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.

Cocoa for chocolate cake with remaining chocolate cake ingredients

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 frosting creaming butter and cream cheeseHow to Make Chocolate Frosting sifting in cocoa and powdered sugar

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.

  1. Whisk together the wet ingredients
  2. Whisk together the dry ingredients
  3. Combine wet with dry ingredients
  4. Divide into prepared pans and bake

Step by step how to make chocolate cake

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.

how to make even cake layers before and after baking

Swirled frosting on chocolate cake

More Chocolate Desserts (for Chocolate Lovers!):

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).

If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love hanging out with you on our Youtube Channel.

Chocolate Cake slice on plate with forkful

Chocolate Cake Recipe

4.9 from 239 votes
Prep Time: 25 minutes
Cook Time: 35 minutes
Cake Cooling: 45 minutes
Total Time: 1 hour
Chocolate Cake Recipe on platter

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. Homemade chocolate cake makes for a stunning birthday cake.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $8-$10
Keyword: chocolate cake
Cuisine: American
Course: Dessert
Calories: 691
Servings: 14 slices

Ingredients

Ingredients for Chocolate Cake:

Ingredients for Chocolate Frosting:

Instructions

How to Make Chocolate Cake Layers:

  1. Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.

  2. 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).

  3. 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.

  4. 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:

  1. 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.

  2. 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).

  3. Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cake.

Nutrition Facts
Chocolate Cake Recipe
Amount Per Serving
Calories 691 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 15g94%
Cholesterol 61mg20%
Sodium 513mg22%
Potassium 223mg6%
Carbohydrates 98g33%
Fiber 3g13%
Sugar 71g79%
Protein 6g12%
Vitamin A 730IU15%
Calcium 44mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

 

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Karen
    September 14, 2021

    Could this be baked in 9 x 13 pan, if so how long.

    Reply

    • Natashas Kitchen
      September 14, 2021

      Hi Karen, that should work in a 9×13, but without testing it in something like a 9×13 cake pan, I could only guess at the baking time.

      Reply

  • Aislinn Saithu
    September 7, 2021

    The cake was so dry, I guess I shouldn’t be surprised with no eggs, but it was just an awful waste of ingredients and time, and I usually love Natasha’s recipes. The icing was ok, would be good on a good cupcake or on brownies

    Reply

    • Natasha
      September 8, 2021

      Hi Aislinn, I haven’t had that experience as this cake normally has a soft and fairly moist crumb. Did you possibly over-bake or bake using convection oven settings? This recipe is intended for conventional baking. You might also consider if high altitude is an issue?

      Reply

  • Vaishali
    September 7, 2021

    Give your measurements for making 2 cups of warm coffee please. How many tbsp or tsp or coffee used in one cup?

    Reply

    • Natashas Kitchen
      September 7, 2021

      Hi Vaishali, if using instant coffee, I would follow the instructions on the package. The typical proportions are about 1 Tbsp ground coffee per 6 oz of water. If brewing 2 cups, you should be ok with 2-3 Tbsp of ground coffee depending on the strength you want.

      Reply

      • Vaishali Kumar
        September 9, 2021

        Thanks for your prompt reply
        Can advise the best substitute for eggs in this recipe?

        Reply

        • Natasha's Kitchen
          September 9, 2021

          Hi there, this chocolate cake is eggless. No need to use eggs here.

          Reply

  • Linda Ezzat
    September 5, 2021

    I’ve been following Natasha for quite a while. I made this Chocolate cake yesterday for a birthday. I was so confused, looking for the eggs. 😂
    It was not only one of the most delicious chocolate cakes I’ve ever made, but it was also beautiful. Very easy yet impressive. Thank you for your great recipes and your wonderful attitude. I also cook for the homeless in our town. I have a team that helps and if I can find one of your recipes that has the donated ingredients I have, I just rachet the recipe up to 40+ and know it will be great.

    Reply

    • Natasha's Kitchen
      September 5, 2021

      Hello Linda, that is so heartwarming. Thank you so much for your kind words and good feedback. Keep up the good deeds, and you will definitely be blessed more.

      Reply

  • Jo-Anne Smith
    September 3, 2021

    Hi Natasha,

    Wow! Your cake is fabulous. I made this a few months ago for my Partners mums birthday and the whole family loved it. Loved it so much they have asked me to make it again for his Nieces birthday this weekend. It tasted amazing. Thanks for the recipe. You’ve made a wee Scottish lass very happy

    Reply

    • Natashas Kitchen
      September 3, 2021

      I’m so happy you all enjoyed that, Jo-Anne! Thank you for sharing that with us!

      Reply

  • Quin
    September 2, 2021

    What to do if one of your cake layers falls apart? Do you pice it together? What layer do you put it on? Do you just make cake pops with it?

    Reply

    • Natasha
      September 3, 2021

      Hi Quin, if a layer breaks, I would put it on the bottom so you can secure it with the top layer and it will be easier to slice.

      Reply

  • Kruti
    September 1, 2021

    Hi Natasha, I have made this cake base 4 to 5 times and it tastes delicious. However, I don’t get flat layers like in your video. I get a slight dome which I have to cut off. I used the exact measurements and weigh each ingredient. Please suggest what I can do to get flat layers.

    Reply

    • Natashas Kitchen
      September 2, 2021

      Hi Kruti, did you use a leveled measuring spoon for the leavening? I have found that using too much can cause it to the dome. Also, be sure to bake in the center of your oven on regular bake mode.

      Reply

  • Mignol Saavedra
    August 26, 2021

    Gracias Natasha!! Hoy hice la mitad de la receta para probarla y quedó excelente!! Muy rica, esponjosa y suave. Nos encantó!! Recomiendas alguna fruta para acompañar esta torta?

    Saludos desde Chile!

    Reply

    • Natasha's Kitchen
      August 27, 2021

      Thanks for your great feedback, appreciate it! I haven’t tried adding any fruits to this cake to advise but I think that will work just fine.

      Reply

  • Riya
    August 25, 2021

    hey natasha! i made your cake but it tasted more like baking soda. i have used exactly 2tsp can u tell me where i might have gone wrong? Also i’m baking in the oven for the first time so can u tell me which mode should i use? is it the only bottom rod mode?

    Reply

    • Riya
      August 25, 2021

      also can i use powdered sugar for the cake?

      Reply

    • Natasha
      August 26, 2021

      Hi Riya, you should not be able to taste the baking soda if you are using vinegar which activates the baking soda. Make sure you aren’t substituting any of the ingredients and also add the ingredients in the same order that I list in the recipe. I use conventional bake mode.

      Reply

  • Jill
    August 24, 2021

    I love your recipes, but so far your bake items haven’t turned out so well. Your rolls were “hockey pucks” that’s what my family called them. This cake was also flat. I was wondering if it’s a altitude thing. I live at a high altitude and think I need to adjust the recipe.

    Reply

    • Natashas Kitchen
      August 24, 2021

      Hi Jill, it’s hard to say without being there, but yes, altitude will impact the outcome. I also recommend checking out Post on Measuring for tips and read through this site link for resources on altitude adjustments.

      Reply

  • Nelvie
    August 23, 2021

    Hi,
    For the frosting
    Instead of cocoa powder can I add Nutella?

    Reply

    • Natasha's Kitchen
      August 24, 2021

      Hi Nelvie, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Renee
    August 21, 2021

    Hi! Can I make the entire cake with frosting and freeze it?
    Thank you,
    Renee

    Reply

    • Natashas Kitchen
      August 21, 2021

      Hi Renee, I haven’t tried freezing the full assembled cake (it does keep in the fridge for up to 5 days), but I think that would work fine to freeze, but I would cover the sliced portion with plastic wrap, so it doesn’t dry out or get freezer burn.

      Reply

  • Rahma
    August 17, 2021

    Nats this was a hit… made this for my husband and he wants to marry me for the second time…..thanks for making me a better cook with you recipes. much love from Uganda

    Reply

    • Natasha's Kitchen
      August 18, 2021

      You’re welcome, Rahma. I’m glad to hear that your husband enjoyed it so much. Thank you for sharing that with us.

      Reply

  • Angela
    August 16, 2021

    This looks delicious! I wanted to make and frost a day ahead. Will this cake dry out if I put it in the fridge overnight? What is the best way to store it?
    Thanks!

    Reply

    • Natasha's Kitchen
      August 17, 2021

      Hi Angela, you can make the entire cake ahead of time. This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days. If making just the layers wrap them in an airtight wrap or container and refrigerate.

      Reply

  • Aisya
    August 14, 2021

    Hi Natasha,
    What is the difference using baking soda with baking powder when making a cake? This cake just use baking soda only right? Tq

    Reply

    • Natashas Kitchen
      August 14, 2021

      That’s correct. We use baking soda in this recipe. Baking soda is much stronger than baking powder. You will likely need around 3 times as much powder as you would soda to create the same rising ability.

      Reply

  • Cheryl
    August 14, 2021

    Church potlock tested and approved!

    Reply

    • Natashas Kitchen
      August 14, 2021

      YES!!! That’s awesome, Cheryl! Thank you for sharing that great feedback with me!

      Reply

  • Julie
    August 14, 2021

    Hi Natasha,
    I’m looking forward to trying this recipe, however, I don’t have any light olive oil at home. Could I use a substitute?
    Thanks, Julie.

    Reply

    • Natashas Kitchen
      August 14, 2021

      Hi Julie, canola oil would work fine too. I hope you love it!

      Reply

  • Beth
    August 11, 2021

    Hi Natasha, I wanted to try this recipe for a birthday cake. I am thinking of frosting it with american buttercream/chocolate ganache and covering in fondant. Do you think any of these frosting can be paired with this cake? And can this cream cheese buttercream frosting be used under fondant?

    Reply

    • Natashas Kitchen
      August 11, 2021

      Hi Beth, it would work to use a vanilla frosting, but I suggest a little heavier frosting like a buttercream frosting since the cake layers are pretty heavy.

      Reply

  • Jo
    August 10, 2021

    Can you tell me why use the white vinegar ? Never had that before and just want to know what it does to add to cake.

    Reply

    • Natashas Kitchen
      August 10, 2021

      Hi Jo, you’ll notice this cake has no eggs in it to help it rise. The vinegar is there to react with the baking soda, giving you a nice and fluffy cake. I hope that helps.

      Reply

  • Paula McNeil
    August 10, 2021

    My cakes completely fell apart when I lifted them out of the tins! What did I do wrong?

    Reply

    • Natasha's Kitchen
      August 10, 2021

      Hi Paula, I have never had that happen before and it’s difficult to say without being there. I suggest watching the video to see where things started to look different and consider if any ingredient substitutions were made which could be culprits?

      Reply

  • Karen
    August 9, 2021

    Hi Natasha,

    Do you recommend a 9×2 inch pan or 9×3 inch? Can’t wait to try this!

    Thanks!!

    Reply

    • Natashas Kitchen
      August 9, 2021

      Hi Karen, we used a 9″ pan that is 2″ tall.

      Reply

  • Mary
    August 5, 2021

    I made this today as a birthday cake for my grandmother. It came out really well and it’s so delicious!!! Glad I found this recipe. Thank you!

    Reply

    • Natasha's Kitchen
      August 5, 2021

      Glad you loved it, Mary! Thank you so much for your review and good feedback.

      Reply

  • Tatyana
    August 4, 2021

    Hi,
    If you cut the sugar in half, will it affect the recipe?

    Reply

    • Natashas Kitchen
      August 4, 2021

      Hi Tatyana, we don’t like overly sweet cakes, but yes, this will affect it. I wouldn’t substitute powdered sugar in the cake. Also, I haven’t tested the cake base with less sugar so I’m not sure how it would affect the outcome without testing first.

      Reply

  • Lisa
    August 2, 2021

    I made this cake yesterday. It is the best chocolate cake I have ever made. Moist and not sickeningly sweet. Definitely is a keeper!

    Reply

    • Natashas Kitchen
      August 2, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Lisa!

      Reply

  • Nathalie Ouellet
    July 15, 2021

    Hi,
    You dont put the eggs in the préparation..Thank you.

    Reply

    • Natashas Kitchen
      July 15, 2021

      Hi Nathalie, that’s right! There are no eggs in this recipe. I hope you love it!

      Reply

  • Anna
    July 15, 2021

    Hi Natacha, I would like to make this cake but only one instead of two and no filling in between, can i just half the quantity and cover it with a simple choc ganache ? we aren’t icing sugar users, thank you!

    Reply

    • Natasha's Kitchen
      July 15, 2021

      Hi Anna, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Arnavaz Godiwalla
    July 12, 2021

    Your chocolate cake looks scrumptious as are all your recipes!

    Reply

    • Natasha's Kitchen
      July 13, 2021

      It is so delicious! I hope you’ll love all the recipes that you will try.

      Reply

  • Karen L Ferrero
    July 12, 2021

    I have been making an almost identical cake for many years now, it is called a Black Magic Cake. The Black Magic cake calls for 1 cup buttermilk and 1 cup coffee. I am assuming it is the buttermilk that makes it far too tender to be a layer cake …. as I’ve always left it in the baking dish and served it as a snack cake. Thank you for this version!! For your fans who asked about baking time for a 9×13 pan, I bake at 350 for about 35 minutes.

    Reply

  • Sandra
    July 12, 2021

    I tried making this cake twice and it always came out dry. what am i doing wrong 🙁

    Reply

    • Natashas Kitchen
      July 12, 2021

      Hi Sandra, it’s hard to say without being there, and I haven’t had that experience. It may be too much flour? Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

      • Sandra
        July 12, 2021

        thanks Natasha. 3rd time is a charm! will keep you posted 🙂

        Reply

        • Natashas Kitchen
          July 12, 2021

          That’s so great, Sandra!

          Reply

          • Sandra
            July 21, 2021

            metric measurement did the trick. it turned out Amazing! thank you for such a great recipe. of course now everyone who had the cake asked for the recipe!

          • Natashas Kitchen
            July 21, 2021

            That’s so great, Sandra!

    • aisya
      August 12, 2021

      Hi Natasha,

      can I steam this cake recipe?

      thanks

      Reply

      • Natasha's Kitchen
        August 12, 2021

        I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

        Reply

  • Shirleen Ong
    July 9, 2021

    Hi Natasha, I am not a coffee drinker… Can I know what’s the ratio to make the 2 cups coffee?

    Reply

    • Natasha
      July 9, 2021

      Hi Shirleen, if using instant coffee, I would follow the instructions on the package. The typical proportions are about 1 Tbsp ground coffee per 6 oz of water. If brewing 2 cups, you should be ok with 2-3 Tbsp of ground coffee depending on the strength you want.

      Reply

  • molly doon
    July 9, 2021

    hi if I didn’t get light olive oil wudnt the extract virgin olive oil work at all?

    Reply

    • Natashas Kitchen
      July 9, 2021

      Hi Molly, Extra virgin olive oil usually has a stronger taste compared to light olive oil, but if you don’t mind that, that’s good. It’s going to work, but I prefer light olive oil.

      Reply

  • Jamila
    July 9, 2021

    Hi! I made your cake. I used this recipe and your vanilla cake recipe to create a marble/zebra effect. it was moist when i took it out of the oven. I wrapped saran wrap around it and next day frosted it. However, the cake was dry when we tried it. Any tips on how to make it more moist/keep it from drying?

    Reply

    • Jamila
      July 9, 2021

      I did wait till the cake completely cooled before wrapping it in saran wrap. Should i have wrapped it immediately after taking it out of the oven? And if I decorate the cake ahead of time day before will it dry out next day in fridge if kept in the cake box?

      Reply

      • Natashas Kitchen
        July 9, 2021

        I recommend making sure it is fully cooled before covering and refrigerating.

        Reply

    • Natashas Kitchen
      July 9, 2021

      Hi Jamila, covering it in saran wrap while storing is the perfect way to make sure it stays moist. I imagine altering the recipe that may impact the outcome, but if everything is measured right, it should remain moist. I wish I could be more helpful here.

      Reply

  • Marian Griebenow
    July 8, 2021

    Your Chocolate cake is my go to for birthdays and company. Should I be keeping the cake in the refrigerator because of the cream cheese frosting?

    Reply

    • Natashas Kitchen
      July 8, 2021

      Hi Marina, yes, it is best kept in the fridge. You can make the entire cake ahead of time. This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days. If making just the layers wrap them in an airtight wrap or container and refrigerate.

      Reply

  • Zabin
    July 8, 2021

    Hey, if I skip the cream cheese and add sweetened whipped cream instead will the cake be very bad? I mean is there any suggestions you can make? And yeah will I need to decrease the amount of sugar in the cakes as I already added 1/2 cup of powdered sugar in my whipped cream? Just wanna make sure that the cake isn’t too sweet. Also, I’ve a problem while baking cakes, they always taste really good but way too stubborn to get out of the moulds. So do you have any suggestions to get cakes out of their tins easily? If I use baking/parchment paper it sticks to the cake. And if I don’t use anything it never comes out. I let it cool completely but still no luck.
    I made your eclairs and they tasted super super good but some of the eclair shells’ bottoms had broken as I tried to take of the parchment paper. Hope you have a solution to this. Have a nice day! Bye!

    Reply

    • Natasha
      July 8, 2021

      Hi Zabin, I think if you have a good chocolate whipped cream, you could probably make that work. I’m not sure if it will blend well to add whipped cream instead of cream cheese. For the eclairs, make sure to use parchment paper and not wax paper which will stick badly.

      Reply

  • Adele Roberts
    July 6, 2021

    I love this cake. I have made it for neighbors and family on their birthday. Love it!!!!

    Reply

    • Natashas Kitchen
      July 6, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Adele!

      Reply

  • Keke Mwanza Chama
    July 6, 2021

    Hey your chocolate cake you don’t add baking powder you just add baking soda???

    Reply

    • Natashas Kitchen
      July 6, 2021

      Hi Keke, that’s right! We used baking soda.

      Reply

  • Tricia Adrian
    July 2, 2021

    Ok thanks for the advice

    Reply

  • Tricia
    July 2, 2021

    How early can these cakes be made ahead?

    Reply

    • Natasha's Kitchen
      July 2, 2021

      Hi Tricia, You can make the entire cake ahead of time. This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days. If making just the layers wrap them in an airtight wrap or container and refrigerate.

      Reply

      • TA
        July 5, 2021

        The BEST ever chocolate cake!!
        So moist & just the right sweetness!! And SO easy to make! Also made ahead still so moist! All you chocoholics – you gotta try this recipe!! Absolutely divine! DON’T buy a box cake mix – make this one!
        Thank you for the recipe!!

        Reply

        • Natasha's Kitchen
          July 5, 2021

          Love it! I’m happy to have seen your comments and feedback. Thank you for your review!

          Reply

      • TA
        July 5, 2021

        ABOSULTELY the best chocolate cake ever! Chocoholics – don’t buy a box cake mix again! 🙂 Very easy to make & so moist & still is when made ahead!! And just the right amount of sweetness!
        Thanks alot for sharing this delicious recipe!!

        Reply

        • Natashas Kitchen
          July 5, 2021

          I’m so glad this was a hit!

          Reply

  • Rajdaye
    June 30, 2021

    Hi. Just confirming that there are no eggs in this chocolate cake recipe?

    Reply

    • Natashas Kitchen
      June 30, 2021

      Hi Rajdaye, tha’ts right! There are no eggs in this recipe! I recommend seeing the recipe card to see the full ingredient list.

      Reply

  • Glenda Martinez
    June 29, 2021

    Hi I just made this cake and the frosting. I’m so disappointed because the frosting tasted sour. The cake itself is so darn delicious. I thought maybe I used sour cream instead of cream cheese, but no that was not it. Perhaps the butter I used. I’m going to have to give it a second chance and see what I did wrong. I read all the great reviews I’m sure it was something I did. I love all the recipes I’ve tried of yours.

    Reply

    • Natashas Kitchen
      June 30, 2021

      Sorry to hear that, Glenda, that’s a bummer! It should not taste sour and like you said, please try it again and I hope the ingredients are on your side this time 🙂

      Reply

  • Momma Bunt
    June 29, 2021

    I went to put on my top layer and it fell apart. What would make that happen. Single layer chocolate cake coming up.🥲

    Reply

    • Natasha's Kitchen
      June 29, 2021

      Hi there, I have never had that happen before and it’s difficult to say without being there. I suggest watching the video to see where things started to look different and consider if any ingredient substitutions were made which could be culprits?

      Reply

  • Lynn
    June 27, 2021

    Dear Natasha thank you so much for sharing this recipe! My daughter and grandson keep a vegan diet and the chocolate cake recipe is so moist and delicious. I just substitute the frosting.

    Reply

    • Natasha's Kitchen
      June 28, 2021

      Hi Lynn, you are welcome! Good to know that you and your family loved this recipe!

      Reply

  • Nne Emmy
    June 22, 2021

    Hi Natsha.. You are really doing a great job and i LOVE your recipes so well.
    Please can one use both warm coffee and Buttermilk in this recipe, maybe half of each to make a cup😁

    Also is there no need for baking powder?
    Thanks

    Reply

    • Natashas Kitchen
      June 22, 2021

      Hi Nne, I have always used warm coffee for this recipe. I haven’t tried buttermilk in this recipe to advise on the outcome.

      Reply

      • Nne Emmy
        June 23, 2021

        Okay thanks… And like you advised, one can either use any of the two.

        Then, I would like to ask, if am using my homemade buttermilk that already has white vinegar in it, do i still have to also add the extra white vinegar as stated in the recipe.

        Also, please, you didn’t comment on my earlier question of the use baking powder in the recipe.

        Thanks!

        Reply

        • Natashas Kitchen
          June 23, 2021

          My mistake, but are you possibly asking about our chocolate cupcake recipe? Yes, you can use buttermilk to substitute for the coffee in our chocolate cupcake recipe. I haven’t tried it for this chocolate cake recipe, but that may work here. This Chocolate Cake recipe does not require baking powder since it used 2 tsp of baking soda. I hope that is helpful.

          Reply

          • Nne Emmy
            June 24, 2021

            Very very USEFUL Natsaha! You are such a DARLING😘

            Substituting Buttermilk for warm coffee even in this chocolate cake recipe will also work, am very sure, because this your recipe is the BOMB!!! 😁

            Finally, i have used your recipe today, i made exact double recipe of the chocolate cupcake recipe, poured 900g barter into a 7inches round pan and also got 12 amazing cupcakes… So so fluffy & yummycious!!!

            How i wish i can attach some of the pictures for you here😊

            Keep it up.. Your recipes are so so COST EFFECTIVE..!!!

          • Natashas Kitchen
            June 24, 2021

            I’m so glad you enjoyed that! That’s so great!

  • Gillian
    June 21, 2021

    Hi Natasha, can I bake this in a 9*13 pan.

    Reply

    • Natashas Kitchen
      June 21, 2021

      Hi Gillian, that should work in a 9×13, but without testing it in something like a 9×13 cake pan, I could only guess at the baking time.

      Reply

  • Elaine
    June 17, 2021

    I am planning on making this cake for my son’s 1st birthday. Can I use virgin olive oil or canola/sunflower oil instead of light olive oil?

    Reply

    • Natasha's Kitchen
      June 17, 2021

      Hi Elaine, canola oil would work fine too. I hope your son will love it!

      Reply

      • Elaine
        June 17, 2021

        Awesome, thank you! I am sure he will. All your recipes are fantastic!!

        Reply

  • Rita
    June 15, 2021

    Hi Natasha ,
    Does this recipe has eggs?

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Hi Rita, this doesn’t have eggs in it. Hope you love it!

      Reply

  • Nadia
    June 15, 2021

    Hi Natasha,
    Can I make this cake in three 6 inch baking tins?

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Hi Nadia, This will work in a 6-inch pan, but you will need to decrease the amount of batter needed. I’ve only made it in a 9″ pan to advise on measurements.

      Reply

  • Nelum Yashodhara
    June 14, 2021

    Thanks a lot, Natasha! I got my chocolate cake perfectly! I made it on my sister’s birthday. My whole family loved it! The frosting was brilliant!

    Reply

    • Natasha's Kitchen
      June 14, 2021

      So nice to know that, Nelum. Thank you so much for your excellent review!

      Reply

    • Hiba fatima
      June 17, 2021

      hey Natasha , i was wondering if i can use your chocolate buttercream frosting instead of chocolate cream cheese frosting?

      Reply

      • Natashas Kitchen
        June 17, 2021

        Hi Hiba, I bet that could work here! We love it with the cream cheese frosting, though! I hope you love this recipe!

        Reply

  • elli
    June 13, 2021

    Hi Natasha, I really want to make this cake for my son’s B-day. can I make it with your 6 min buttercream frosting instead? and can this cake hold another 10 cm cake on top of it, in your opinion? thank you

    Reply

    • Natashas Kitchen
      June 14, 2021

      Hi Elli, I bet the two will pair well together, but I can’t advise on stacking it without trying it myself. I recommend a trial run, but I haven’t tested this, so I won’t be able to provide specific details on the process.

      Reply

  • Ashlyn Baptiste
    June 8, 2021

    Thank you for the chocolate cake recipe,and also the frosting

    Reply

    • Natasha's Kitchen
      June 8, 2021

      You are very welcome. I hope it becomes your new favorite!

      Reply

  • Sudeshna
    June 6, 2021

    Hey Natasha can you please help to make a whipped cream frosting cake? I tried with the butter frosting though it is very tasty but I felt I could not do justice while piping. Can I used whipped cream for frosting and buttercream for piping.

    Reply

    • Natasha
      June 7, 2021

      Hi, if the frosting was too soft for piping, most likely the ingredients were over softened. If you let the ingredients sit for 1 to 1 1/2 hours, it should be plenty. You could change up the frosting on this cake.

      Reply

  • Cess Tayag
    June 4, 2021

    Hi, can I use 2 8inch aluminum square pan divided by 2 also?

    Reply

    • Natashas Kitchen
      June 5, 2021

      Hi Cess, I think you could probably stretch it to accommodate two 8-inch pans but I haven’t tested either way so I won’t be able to give you precise baking instructions.

      Reply

  • Manasvi
    June 3, 2021

    The best chocolate cake recipe I’ve ever made! Easily available ingredients- you’ll most likely already have them in your fridge and pantry. One of the best frosting recipes too, especially if you’re a fan of cream cheese frosting- only edit I did was using 3 cups sugar, and skipping the salt in case it tasted salty because of the reduced sugar. Perfect! I set the cake in the fridge for a few hours before slicing and it was absolutely perfect!

    Reply

    • Natasha's Kitchen
      June 3, 2021

      Love it! Thanks for your fantastic comments and review, I appreciate you sharing your experience with us!

      Reply

  • Judith Abbott
    May 28, 2021

    What an unusual (great) tasting cake. So different than the normal, run of the mill, chocolate cake. And, the frosting is one of the best I have tasted. One tip, if you like dark chocolate and you don’t want a real sweet frosting, you can cut down on the powdered sugar. I cut it down by 1 cup and it was just perfect for our family.

    Reply

    • Natashas Kitchen
      May 28, 2021

      Thank you so much for sharing that with me, Judtih! I’m so glad you enjoyed it!

      Reply

  • Arefeh
    May 28, 2021

    Hi Natasha, I baked this cake, it tastes amaziiing but there is a smell o silicon in it. Even though I baked it in normal t-fal pans and not silicon pans. Do you have any suggestions what this smell is for? I don’t think I over baked it.

    Reply

    • Natashas Kitchen
      May 28, 2021

      Hi Aregeh, it’s hard to say what could be causing that without being there. It could be the pan or your oven, but, also make sure you used baking soda and not powder in the recipe.

      Reply

      • Anu
        May 30, 2021

        Hi Natasha.. am a big fan of you baking… 🙂just a quick doubt here.. is there no egg in this recipe??

        Reply

        • Natasha's Kitchen
          May 30, 2021

          Yes, no eggs and it works great! Hope you can try it soon.

          Reply

  • Thomas Hartley
    May 26, 2021

    Hi Natasha, I baked this dessert and it was great! Would this recipe be able to use your vanilla buttercream recipe as well?

    Reply

    • Natashas Kitchen
      May 26, 2021

      Hi Thomas, it would work to use a vanilla frosting, but I suggest a little heavier frosting like a buttercream frosting since the cake layers are pretty heavy.

      Reply

      • Lisa
        June 2, 2021

        Question…could I reduce the amount of coffee and add bourbon. Like do 1 3/4 cup coffee and 1/4 Bourbon? Will that change the texture, baking, etc?

        Reply

        • Natasha's Kitchen
          June 2, 2021

          Hi Lisa, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

          Reply

  • Riya
    May 19, 2021

    Made this chocolate cake for my inlaws anniversary, everyone loved it. Thank you Natasha 😊

    Reply

    • Natasha's Kitchen
      May 20, 2021

      Glad it was a hit, Riya. Thanks for sharing!

      Reply

  • zachery
    May 19, 2021

    hi again I like it so yummy in tummy

    Reply

    • Natasha's Kitchen
      May 19, 2021

      Glad you liked it!

      Reply

    • Natasha's Kitchen
      May 19, 2021

      Glad you liked the cake!

      Reply

  • Terry
    May 17, 2021

    Where did you learn to cook so we’ll.

    Reply

    • Natasha's Kitchen
      May 17, 2021

      Mostly from my parents and other family members. You can also know more about us on our About page.

      Reply

  • Liz
    May 11, 2021

    Made your chocolate cake recipe today & it was delicious!!!
    I wish I could attached a photo of my little grandson with a face full of chocolate icing…..he really liked the cake💕

    Reply

    • Natasha's Kitchen
      May 12, 2021

      I’m glad it was a hit! Feel free to share some photos of your creation on our Facebook page or group so others can see them too. Thanks for sharing, Liz!

      Reply

  • Lavinia Belli
    May 8, 2021

    I am puzzled by the measurements. I live in Norway and use metric, but I also have an American set of cups…but things do not add up. In this recipe it seems that a cup of flour is 125 g. , but two cups of sugar are 400 g. How is that possible? I’ve measured a cup of flour in my set (Rubbermaid) and it is 225 g.; and a cup of sugar is 222 g.

    Reply

    • Natashas Kitchen
      May 8, 2021

      Hi Lavinia, I recommend watching and reading through this Post on Measuring.

      Reply

      • Lavinia
        May 8, 2021

        I did, and I found out that I measured the flour wrong. Now I know how to do it properly. Thanks!
        Nevertheless, in the cup recipe it says that this cake needs 3 cups of flour and 2 cups of sugar, that is less sugar than flour; but in the metric recipe it is 375 g. flour and 400 g. sugar, hence more sugar than flour. Still confused!

        Reply

        • Natashas Kitchen
          May 8, 2021

          Sugar is denser than flour. So, for the same volume (1 cup for example), sugar weighs more than flour.

          Reply

      • Lavinia
        May 8, 2021

        I get it now! After a long discussion I’ve realised that we talk about volume and weight. Two different things! Not easy to cook in different cultures! By the way, the cake was great!

        Reply

      • zachery
        May 19, 2021

        I like the cake she made

        Reply

        • Asha
          June 5, 2021

          Hi Natasha, I want to make this cake for my son’s birthdays. It looks great! 1 question, can I substitute baking soda+ vinegar with x3 times baking powder. Or use white wine vinegar instead do white vinegar? I cannot find white vinegar easily in supermarkets in Germany.

          Reply

          • Natasha
            June 5, 2021

            Hi Asha, without testing those changes, I really can’t make that suggestion but the ingredients here work well together for the right chemical reaction to occur. I’ve had a couple of readers replace vinegar with apple cider vinegar or lemon juice, but I haven’t tested those myself.

  • Alice
    May 8, 2021

    Hi,I love when I see people baking or cooking, it fells as if I am the one .I love your videos,I started to watch your on Sunday…😘

    Reply

    • Natasha
      May 8, 2021

      Thank you so much for watching our videos. I’m so glad you enjoy them!

      Reply

  • Carol
    May 6, 2021

    I love chocolate cake and this looks delicious!
    I notice you mostly use unsalted butter in your recipes. If I use salted should I not put in the extra salt listed in the recipe?
    Love all your dishes!

    Reply

    • Natashas Kitchen
      May 6, 2021

      Hi Carol, yes, I would omit the salt if using salted butter.

      Reply

  • Karen McLain
    April 30, 2021

    Hi Natasha,
    I have enjoyed every single recipe of yours that I have tried, so thank you! My question is: I want to make this cake in a bundt pan and add chocolate chips. Do you think that is workable and do you know approximately how long it would need to bake?

    Reply

    • Natashas Kitchen
      May 1, 2021

      Hi Karen, I have not tested this in a bundt cake to advise. If you experiment with that, please let me know how you like it.

      Reply

  • Audrey
    April 28, 2021

    This is the only chocolate cake recipe I use. Natasha, can I make this in a 9×13?

    Reply

    • Natashas Kitchen
      April 28, 2021

      Hi Audrey, that should work, but I could only guess at the baking time without testing it in something like a 9×13 cake pan.

      Reply

  • Joy
    April 26, 2021

    Dear, Sweet, Funny Natasha ~
    Do you think coconut oil and coconut flour will work for your chocolate cake recipe? Today is my birthday and I would love to have this today. Thank you and God bless you for sharing your gifts with all of us.
    Love, Joy

    Reply

    • Natasha's Kitchen
      April 26, 2021

      Helo Joy, Happy Happy Birthday to you! I haven’t tried using coconut oil yet but you may use vegetable or canola oil instead. I also haven’t tried using coconut flour to advise, please share with us how it goes if you do an experiment!

      Reply

  • Donna Rampersad
    April 20, 2021

    Is there anyway you could write the chocolate cake recipe into measurements for a 6 inch cake?

    Reply

    • Natashas Kitchen
      April 20, 2021

      Hi Donna, This will work in a 6-inch pan, but you will need to decrease the amount of batter needed. I’ve only made it in a 9″ pan to advise on measurements.

      Reply

  • Karla Plesis
    April 19, 2021

    I tried to bake this chocolate cake and the finished product is so yummy. Thank you for sharing this.
    I will try another recipe on your blog.

    Thanks 🙂

    Reply

    • Natasha's Kitchen
      April 19, 2021

      I’m glad you enjoyed this recipe, Karla!

      Reply

  • Kanika Sharma
    April 17, 2021

    Hi Natasha – If I have to reduce your recipe by half, what would be the measurements for the chocolate cake recipe and frosting?

    Reply

    • Natashas Kitchen
      April 17, 2021

      Hi Kanika, I would halve all the ingredients by half. You can also use the recipe slider (serving size) to adjust ingredients to half the recipe.

      Reply

  • Valerie
    April 17, 2021

    Hi natasha,

    Can i use cream of tar tar instead of baking soda?

    Reply

    • Natasha
      April 18, 2021

      Hi Valerie, I haven’t tested that but baking soda is definitely a more effective leavening and makes the cookies rise. Baking powder is usually the best substitute for baking soda but soda is 4 times stronger than baking powder.

      Reply

  • Lee
    April 17, 2021

    Love the recipe! It’s so easy and yummy! Can I substitute more cocoa powder for flour to make it more chocolatey?

    Reply

    • Natashas Kitchen
      April 17, 2021

      Hi Lee, I’m so glad you enjoyed this recipe. I imagine that may work, but it’s hard to say without experimenting.

      Reply

  • A
    April 16, 2021

    Hi how are u
    Will I able to make this a vanilla Cake
    I need to make an eggless white cake

    Reply

    • Natasha's Kitchen
      April 16, 2021

      Hi there A, I haven’t tried making an eggless vanilla cake. Here’s my recipe for Vanilla cake but it’s not eggless.

      Reply

  • Gigi
    April 15, 2021

    When I see the video, I see you put 5 Tablespoons powered sugar, yet the recipe calls for 5 cups 😟 Which is the correct amount? 5 cups of powered sugar sounds like a lot… I’ve noticed that on more than 2 videos already.

    Reply

    • Natasha
      April 15, 2021

      Hi Gigi, 5 cups is correct. I re-watched the video to be sure and I can’t find anywhere in the video where I say 5 Tbsp. Maybe you mis-heard? Can you tell me the time stamp where you heard it? At 3:02 I said use a sifter to sift in 5 cups of powdered sugar. The video and the recipe card match and 5 cups is correct.

      Reply

  • Rose
    April 11, 2021

    Hi Natasha! This recipe looks amazing and I can’t wait to try it. I have a question tho; can I substitute the coffee for water? Thanks! 🙂

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Hello Rose, I actually haven’t tried any other substitute to advise, and the coffee really enhances the flavor of the cake. But feel free to substitute with decaf coffee if you prefer. I have had readers try water only but I think you’ll have the best flavor with coffee because it amplifies the flavor of the chocolate.

      Reply

      • Rose
        April 12, 2021

        Ok! Oh and can you let me know how the other peoples cakes have turned out when thy used water because I want to make this for my daughter but don’t want any coffee. Thanks! 🙂

        Reply

        • Natashas Kitchen
          April 12, 2021

          I’ve looked through the comments and I’m not seeing anything other than it worked for them. You’re welcome to reply to their comments also 🙂

          Reply

  • Joni
    April 11, 2021

    Can you use canola oil? Thx.

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Hello Joni≥ Yes, you may use vegetable or canola oil instead.

      Reply

  • Erin
    April 10, 2021

    Does the coffee maintain the caffeine when cooked? I was thinking of making this for my 4 year olds birthday but they certainly don’t need the extra energy. lol

    Reply

    • Erin
      April 10, 2021

      I was looking through the comments and saw the decaf option. Makes perfect sense when I read it. I love your recipes! They have gotten me through this last year. Thank you so very much. I wish you had a cookbook! I’m creating one by printing out so many of your awesome recipes.

      Reply

      • Natasha
        April 10, 2021

        I’m glad you found the answer and also that you enjoy the recipes! I have a cookbook that I am working on but it’s still a ways off. Thanks for the encouragement!

        Reply

  • Doreen cook
    April 10, 2021

    I have tried many of the recipes and they are fantastic and simple. Thank you

    Reply

    • Natashas Kitchen
      April 10, 2021

      Thank you for that wonderful review, Doreen!

      Reply

  • Joylene
    April 10, 2021

    I don’t think I’ve seen a cake recipe that didn’t have eggs in it. Was there some kind of mistake?

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Joylene, that is no mistake, this recipe is eggless; we explain that in the recipe post.

      Reply

  • Rebecca
    April 9, 2021

    I made this twice and it turned out great both times. It’s the right amount of chocolate and not too sweet. For my oven, the 1st time I left them in too long (35 mins) and it was starting to crisp at the edges. The 2nd time, I took the cakes out at about 31 minutes, much better. The frosting recipe makes a lot of frosting so you don’t need to skimp. BTW, it tastes even better on the 2nd day. Thanks!

    Reply

    • Natashas Kitchen
      April 9, 2021

      Thank you so much for sharing that with me. I’m so glad you enjoyed it!

      Reply

  • Donna
    April 5, 2021

    Natasha I just want you to know that the chocolate cake is out of this world. I made it for Easter ant it was a huge hit. I thought there would be to much icing but it was perfect along with the amazing taste. This is definitely a keeper. Thanks for your amazing recipes

    Reply

    • Natasha's Kitchen
      April 5, 2021

      You are very welcome, Donna. I’m very happy to know that the recipe was a bit hit!

      Reply

  • Ilma
    April 3, 2021

    Hi.
    Your cake really looks good and yummy. I would really love to try your recipe. But i have 1 question: can i use 1 bigger pan instead, since i dont have 2 of the same sizes, and double the baking time? Or is it a bad idea?

    Reply

    • Natashas Kitchen
      April 3, 2021

      I haven’t tested that in one pan; I imagine you will need a tall walled pan like a springform pan, but without testing that, I cannot advise on bake times (it would overwhelm a single standard cake pan). I would make half of the cake batter, bake that, and then make the second half.

      Reply

  • Patti
    April 1, 2021

    Good morning I have made 10+ of your recipes during this COVID year. I would like to make this one for Easter but as a bunny cake(cutting one round into ears and bow tie). Do you think this cake is too light and fluffy to withstand the cutting and hold up

    Reply

    • Natashas Kitchen
      April 1, 2021

      Hi Patti, that may work! Without tested it it’s hard to say.

      Reply

  • FN
    March 31, 2021

    I loved watching your video! This is amazing! Any recommendations on how to just make this a one layer cake? How would I go about adjusting the ingredients?

    Reply

  • Kerry
    March 31, 2021

    In the video you use a whisk attachment for icing, but the directions say to use the paddle attachment…which do you suggest?

    Reply

    • Natashas Kitchen
      March 31, 2021

      Hi Kerry, both work. What happened was I tested the recipe with a paddle, then spaced that and used a whisk attachment, and both worked out great. A whisk attachment will form the frosting a little quicker than the paddle, but as I found out. They work equally well.

      Reply

  • Mary
    March 30, 2021

    I cannot have coffee what can I substitute?

    Reply

    • Natashas Kitchen
      March 30, 2021

      Hi Mary, I actually haven’t tried any other substitute to advise, and the coffee really enhances the flavor of the cake. But feel free to substitute with decaf coffee if you prefer. I have had readers try water only but I think you’ll have the best flavor with coffee because it amplifies the flavor of the chocolate.

      Reply

    • Daniela
      April 24, 2021

      Water works too!

      Reply

  • Gabriela
    March 29, 2021

    Hey Natasha 🙂
    I was wondering if I can make this same recipe for a dozen cupcakes or would I have to reduce it?

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Hi Gabriela, I have not experimented on that to advise but I have another recipe for Chocolate Cupcakes, you can check this too.

      Reply

  • Rita
    March 29, 2021

    And sorry i have one more question, can i divide the recipe in two and bake it as a sheet cake?

    Reply

    • Natashas Kitchen
      March 30, 2021

      Hi Rita, I haven’t tried this in a sheet pan to advise. If you happen to experiment, I would love to know how you like this recipe!

      Reply

  • Rita
    March 29, 2021

    Hey Natasha, i lived this recipe. I made it for my brother’s birthday and everyone was mind blown. But i have a question, i wan to remake the cake but for fewer people (approximately 6 slices) what pan size do you recommend and how can i alter the recipe for it to make fewer slices?

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Hi Rita, thank you for sharing. I’m glad it was a hit! I haven’t tried making a smaller version of this cake but feel free to check out the comments at the bottom of the recipe. Usually, others share it there if they have tried it. Also, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

      Reply

  • April Bafia
    March 29, 2021

    Can I use a hand mixer for the frosting?

    Reply

    • Natashas Kitchen
      March 29, 2021

      Hi April, yes, that will work!

      Reply

  • Julia
    March 29, 2021

    Hi Natasha

    Would you recommend any other oil other than light olive oil for this recipe?

    Reply

    • Natashas Kitchen
      March 29, 2021

      Hi Julie, yes, you may use vegetable or canola oil instead

      Reply

  • Maryam
    March 27, 2021

    My cake always rise in the oven and fall after removing from oven….. Please suggest any tip

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Maryam, Thank you for sharing that with me. It might help to review our post on how we measure wet and dry ingredients to see if there were any variances there. Also, make sure to bake right away in a preheated oven in the center of your oven on the regular bake mode (not convection). I hope that helps! Also, if no other substitutions were made, be sure your baking soda is still active (it should fizz when you pour vinegar on it). If you haven’t already, be sure to watch the video to see where something may have looked different.

      Reply

      • Maryam
        March 28, 2021

        Thankyou so so much Natasha….that really helped alot…so so thanks again

        Reply

    • Sadaf
      March 30, 2021

      Hi Natasha
      I’m definitely going to try out your recipe. Would you please guide on how much coffee (ground) should I use to prepare 2 cups of coffee

      Reply

      • Natasha
        March 30, 2021

        Hi Sadaf, I would follow the instructions on whatever machine you are preparing it with. Usually, your coffee maker will provide instructions for making a good, strong cup of coffee. There are also some online coffee calculators that can help.

        Reply

  • Kylie
    March 27, 2021

    My cake layers came out paper thin. What went wrong here?

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Kylie, it’s hard to say without being there. Was anything possibly altered in the recipe? From ingredients to processes?

      Reply

  • Suganya
    March 26, 2021

    Hi Natasha,
    Does this cake freeze well after frosting?

    I’m thinking of making slices, flash freezing for a few minutes (maybe not since it may dry out) and cling wrapping each slice.

    Reply

    • Natashas Kitchen
      March 26, 2021

      Hi Suganya, I haven’t tried freezing the full assembled cake (it does keep in the fridge for up to 5 days), but I think that would work fine to freeze, but I would cover the sliced portion with plastic wrap, so it doesn’t dry out or get freezer burn.

      Reply

  • Migi
    March 25, 2021

    Hi Natasha, thank you for all recipes and videos. Can you please share the cake pan info that you use. I don’t have any cake pans 😅

    Reply

  • Genesis
    March 25, 2021

    Can this recipe be used for cupcakes?

    Reply

  • Rashmi M.
    March 23, 2021

    Hi Natasha,
    Can I use Instant Coffee?

    Reply

    • Natasha's Kitchen
      March 23, 2021

      Hi Rashmi,I haven’t tried this with instant coffee. I would make the coffee based on your package instructions.

      Reply

  • Christiana
    March 23, 2021

    Hi Natasha, as I’m making this for kids, can I replace the coffee with something else? Apologies if you have answered this before.

    Reply

    • Natasha's Kitchen
      March 23, 2021

      Hi Christiana, no worries. Coffee really amplifies the flavor in this recipe but feel free to substitute with decaf coffee if you prefer.

      Reply

  • Faryal
    March 23, 2021

    Hey Natasha, thankyou soo much for such an amazing chocolate cake recipe! this really is the one i wanted!! but can u please tell me that if i could use a subsitute for cream cheese as i don’t have it?? Thanks! lots of love

    Reply

    • Natasha's Kitchen
      March 23, 2021

      Hi Faryal, I haven’t tried any substitutes yet and I always make the recipe as written, so I’m not sure how that would work.

      Reply

  • Anjali
    March 21, 2021

    Hi Natasha,

    I am a big fan of your all recipes. I am planning to bake 12 inch cake for my daughters birthday. Can you please provide me measurements for 12 inch pan since this recipe is for 9 inches pan.

    Thank you!

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Hi Anjali, I honestly haven’t tried that yet to advise of the adjustments. I recommend checking out the other comments below if others have tried and have made the adjustments.

      Reply

  • Dips
    March 20, 2021

    Hi Natasha, can I make this recipe in a 7inch springfoam pan?

    Reply

    • Natashas Kitchen
      March 20, 2021

      Hi Dips, It might work with two 7-inch pans, but I haven’t tested it, so I won’t be able to give you precise baking instructions.

      Reply

  • Polina
    March 20, 2021

    Hi, Natasha! I made the cake today, but I ran into some trouble. The icing came out delicious (except I too can feel the sugar crunching – I guess my powdered sugar was not good quality).
    The layers, however, I had to remake. The first time, I followed the recipe exactly (except using sunflower oil), and the layers looked great, but when I tasted them, there was a really strong baking soda taste and smell.
    I made a new batch, using only slightly more than 1 tbsp of soda, and they taste good now, but they came out domed and uneven. I should have trimmed them, but I decided to try fitting them together… and when I put the icing on top, the upper layer broke into three big parts and one small one at the center, so now it looks like it exploded lol. I put it in the fridge and will try to use some whipping cream to make it look a bit better tomorrow, and I’m quite sure it will taste great. But do you have any idea what was wrong?

    Reply

    • Natashas Kitchen
      March 22, 2021

      Hi Polina, I recommend making sure your oven is calibrated and that your baking soda and powdered sugar are not expired. Sifting the sugar also helps to make sure any big chunks are gone.

      Reply

      • Polina
        March 22, 2021

        As I suspected, the cake tasted really good, even if it looked a bit funny 😛
        My sugar was brand new, and I did sift it, but the soda had been put in a jar some time ago, so it’s possible that it might have expired..
        I really loved the icing! I’ll probably be making it as a standalone desert as well, with a bit less sugar.

        Reply

        • Natasha's Kitchen
          March 23, 2021

          I’m glad you were able to follow the recipe and liked it!

          Reply

        • Natasha
          April 15, 2021

          I just realized you said you used 1 Tbsp of baking soda. That is too much. There is only 2 tsp baking soda in this recipe. If you use too much baking soda, the taste and smell of baking soda will come through because there aren’t enough acidic ingredients to neutralize it. 2 tsp should be just right.

          Reply

  • Annemarie
    March 18, 2021

    I followed the recipe as written but my batter was much thicker then yours in the video…did i overmix? Or not have enough liquid?

    Reply

    • Natashas Kitchen
      March 18, 2021

      Hi Annemarie, it’s hard to say without being there. It may be too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

      • S
        May 13, 2021

        Hello Natasha,

        I love your recipes. I want to make this but have few questions. Does this work as two tiered cake or is the frosting too soft for that?

        Reply

        • Natashas Kitchen
          May 13, 2021

          Hi S, it would probably work better to stack as a smaller cake, but I haven’t tested this, so I won’t provide specific details on bake time or how it would hold up. If you experiment, let me know how you liked the recipe.

          Reply

  • Karen P.
    March 17, 2021

    Hi Natasha,
    Love your recipes,they are easy and i have heard of the ingredients and I can find them in the store! LOL
    Sorry, my question is can i use coconut oil instead of EVOO.

    Reply

    • Natashas Kitchen
      March 17, 2021

      Hi Karen, I haven’t tried using coconut oil yet, but you may use vegetable or canola oil instead.

      Reply

  • Priya Vijay
    March 16, 2021

    Hi Natasha,

    My husband is a big fan of chocolate cake and i just can’t wait to bake this amazing cake for his birthday this month. Love all your recipes! Also please do post more eggless cake recipes.

    Reply

    • Natashas Kitchen
      March 16, 2021

      I’m so glad you both enjoyed it! Thank you for that suggestion!

      Reply

  • Ilze
    March 16, 2021

    Hi Natasha,
    Can I use this chocolate cake with strawberry cream?

    Reply

    • Natashas Kitchen
      March 16, 2021

      Hi Ilze, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe“

      Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.