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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

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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.

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

4.89 from 195 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 kcal
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

 

 

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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

  • Parchilly
    January 26, 2021

    Can I use instant coffee for this?

    Reply

  • Maria
    January 25, 2021

    Hi natasha this cake so delicious I try to make a month ago my friends really like it, thank you so much natasha, your a great baker ever.. 😘😘😘😘

    Reply

    • Natashas Kitchen
      January 25, 2021

      You’re welcome, Maria! Thank you for sharing that wonderful feedback.

      Reply

  • Yasmine O.
    January 24, 2021

    Cake are in the oven but batter was so good🤤

    I was in the middle of making the icing when my pretty new mixer broke (overworked it I guess) So I continued to mix by hand and it is by far the best chocolate buttercream frosting I’ve ever tasted . Worth a broken mixer. 😂

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Oh no, sorry to hear about the broken mixer! But so good to know that you enjoyed this recipe, Yasmine!

      Reply

  • Katya Staneva
    January 24, 2021

    Hello, I want to know how many grams of flour, sugar and cream cheese.

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Hello Katya. Our new recipes can be converted to grams, just click on Jump to recipe and click Metric. I hope that helps!

      Reply

  • Carina
    January 23, 2021

    What! I never thought I could cook a cake this good and that my craving for chocolate could be satisfied. Thank’s to you for this amazing recipe. (I think I’m addicted to your blog: 2 recipes for today and another one tomorrow!) Keep up the good work xoxo

    Reply

    • Natashas Kitchen
      January 23, 2021

      I’m so glad you’ve enjoyed our recipes, Carina!

      Reply

  • amena
    January 23, 2021

    Made this cake for my sister yesterday and it was absolutely AMAZING!!!

    Used a different vanilla frosting instead, but absolutely phenomenal!!! Thank you so much Natasha!!

    Reply

    • Natashas Kitchen
      January 23, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

    • Gee Gee
      January 24, 2021

      Can I add chocolate chips to this cake?

      Reply

      • Natasha's Kitchen
        January 24, 2021

        I imagine that will work too!

        Reply

  • DEB JUDISCH
    January 23, 2021

    Nancy, Tell your husband he just got a whole lot of new friends for his big day!! Happy Birthday to him…what time is the party?? 🙂

    Reply

  • Janine
    January 23, 2021

    Can you use canola oil if you don’t have light olive oil? I only use EVOO.

    Reply

    • Natashas Kitchen
      January 23, 2021

      Hi Janine, yes, You can use vegetable or canola oil too.

      Reply

  • Yulia
    January 23, 2021

    H. I wonder about the size of your baking pans. Were they the 9 inch ones? Also, what brand are they? There are so many options out there, it’s hard to choose. Thanks! 🙂

    Reply

  • Gabriela Hamza
    January 23, 2021

    👍

    Reply

    • Natashas Kitchen
      January 23, 2021

      Thank you!

      Reply

  • Gabriela Hamza
    January 23, 2021

    Hi Natasha I am a huge fan of your YouTube channel and a watch a video everyday! Your chocolate cake is so amazing and my family loved it I am going to make it again

    Reply

    • Natashas Kitchen
      January 23, 2021

      I’m so glad you enjoyed it!

      Reply

  • Nancy Coulombe
    January 22, 2021

    Wonderfully easy chocolate recipe to make and follow and so delicious. My husband’s 60th birthday cake is a success! Thank you Natasha!

    Reply

    • Natashas Kitchen
      January 22, 2021

      Happy Birthday to your husband, Nancy! Thank you for that wonderful review!

      Reply

      • Nancy Coulombe
        January 23, 2021

        Thanks for the birthday wishes. Tomorrow’s the big day but we wanted to dig into some cake a few days before to extend the celebrations. Btw, I love following your channel!

        Reply

  • Gabriela Hamza
    January 22, 2021

    Hi Natasha I think your chocolate cake is amazing. I made the cake and it was delicious

    Reply

    • Natashas Kitchen
      January 22, 2021

      I’m so glad you enjoyed it!

      Reply

  • Joanna
    January 21, 2021

    Hi Natasha i really love your yt channel i always watch that. And i wanna try your chocolate ckae recipe but i don’t have yet oven. Can i use Turbo boiler or microwave for the cake?

    Reply

    • Natashas Kitchen
      January 21, 2021

      Hi Joanna, I have only tried this in an oven; I can’t advise you on making this in a microwave if you happen to experiment though, I would love to know how you like that.

      Reply

      • Joanna
        January 22, 2021

        Okayy i will try for my birthday. But thank you 😊

        Reply

        • Natashas Kitchen
          January 23, 2021

          Happy Birthday, Joanna!

          Reply

  • Ayesha
    January 19, 2021

    Tried this out yesterday for someone’s birthday and the results were stunning. Previously, whenever there were no eggs in the recipe, my baked goods would just not hold up, that was not the case with this. Enjoyed Natasha and her goofy smile while watching the video, and enjoyed baking it more. Thanks for the recipe.

    Reply

    • Natashas Kitchen
      January 20, 2021

      You’re welcome! I’m so happy you enjoyed it, Ayesha!

      Reply

  • Steve
    January 19, 2021

    Hi Natasha, I want to make two different cakes, one chocolate base and top a sponge. Which two recipes would go together to have a consistency in both sponges?

    Reply

    • Natashas Kitchen
      January 19, 2021

      Hi Steve, have you tried our sponge cake? You can make one layer by the recipe and follow this recipe here for the chocolate version.

      Reply

  • Anne Marie
    January 18, 2021

    Hello!!! I was just curious could I make this cake in two 8” cake pans? Would that be ok? Also it looks so so yummy (^•^)

    Reply

    • Natasha
      January 19, 2021

      Hi Anne, It might work with two 8-inch pans but I haven’t tested it so I won’t be able to give you precise baking instructions.

      Reply

  • Mary Sternberg
    January 17, 2021

    Hi Natasha,
    Check checking to ask if this cake has no eggs? Is that correct? It looks delicious!

    Reply

  • Rebecca Delgado
    January 16, 2021

    This recipe is truly amazing! I made it for my daughter’s birthday and it was a huge hit. My family has now urged me never to lose this recipe. I subbed the light olive oil with corn oil and it worked well. Seriously if you’re looking for a great and easy chocolate cake recipe. Try this one!!!

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

      • Veni Naidoo
        January 18, 2021

        Hi Natasha

        Your recipes are amazing…what can we substitute the oil with?

        Reply

        • Natasha's Kitchen
          January 19, 2021

          Thank you! You can use vegetable or canola oil too

          Reply

  • Finn
    January 16, 2021

    Hi natasha, i want to make this cake today. But can you replace the extra virgen olive oil by sunflower oil?

    Greetings from the netherlands

    Reply

    • Natashas Kitchen
      January 16, 2021

      Hi Finn, sunflower oil can impart a different flavor I would probably go with avocado instead if you have it.

      Reply

  • Ann
    January 15, 2021

    I used almond flour and my cake flopped. It was still boiling after 1hr. 👎🏿.
    CAN ALMOND FLOUR BE USED.????

    Reply

    • Natashas Kitchen
      January 16, 2021

      Hi Ann, I haven’t tried that substitution, so I can’t say how that would taste or affect the cake’s rise. We do recommend trying the recipe as written before making any substitutions.

      Reply

  • Tanuja
    January 14, 2021

    My oven will fit only 1 ( 9” pan ) at a time. What can I do?

    Reply

    • Natashas Kitchen
      January 14, 2021

      Hi Tanuja, 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

      • Tanuja
        January 15, 2021

        If I bake half batter first, after 35 min rest batter will rise as same as first one?
        Is the cake a bit heavy or spongy?

        Reply

        • Natasha
          January 15, 2021

          I always bake this right away so I’m not sure what effect it would have on the cake if it sits out for awhile before baking. I would say it’s both soft and spongy but it does have some weight to it.

          Reply

  • Doris P
    January 13, 2021

    Hi Natasha! Just wanna ask if ok to use instant coffee? And if yes, what should be the measurement?

    Reply

    • Natashas Kitchen
      January 13, 2021

      Hi Doris that should work; I would follow package instructions.

      Reply

  • Debra Garcia
    January 11, 2021

    This was the best chocolate cake ever!! My family I shared with, were wanting me to make another as soon as possible!!
    Thanks Natasha for this wonderful recipe!!
    DebyG

    Reply

    • Natashas Kitchen
      January 11, 2021

      You’re welcome! I’m so happy you enjoyed it, Debra!

      Reply

  • Stacey
    January 10, 2021

    Natasha, your recipes are amazing! Everything I have made from your blog is a keeper, even with my picky kiddos! I love this chocolate cake recipe too! It tastes amazing! My only issue is, my cake fell. I live in Colorado and usually have to change up my baking recipes a little because of the altitude. Should I add more flour next time? Will this help with the cake falling? Thank you!

    Reply

    • Natasha's Kitchen
      January 10, 2021

      That sounds wonderful, Stacey! I haven’t experimented on this recipe at a high altitude to advise but here’s an article on High Altitude Baking that can help.

      Reply

  • Sonya
    January 8, 2021

    This cake is really, really, really good. Cake was moist and not overly sweet. I did reduce the amount of confectioners sugar in the frosting….4 cups was plenty. Will definately make again.

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it!

      Reply

  • Anu
    January 8, 2021

    Hi can I make cupcakes with this recipe because it is eggless

    Reply

    • Natashas Kitchen
      January 8, 2021

      Hi Anu, that will work! I also have another recipe for that. Here’s my Chocolate Cupcake recipe.

      Reply

      • Anu
        January 9, 2021

        Thanku so much

        Reply

  • Shoma
    January 7, 2021

    Hello Natasha , I am going to bake this chocolate cake for the first time. So can I bake 1/2 the recipe? If then which pan should I use and what time should I follow?

    Reply

    • Natasha's Kitchen
      January 7, 2021

      Hi Shoma, 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

      • Shoma
        January 8, 2021

        Yea got it. But what size of mold should I use? How can I measure it?

        Reply

        • Natasha's Kitchen
          January 8, 2021

          Hi Shoma, I used two 9″ cake pans in this recipe.

          Reply

  • Cheryl
    January 2, 2021

    Hi Natasha. This recipe looks sl good. Can I bake this cake in a 9 inch square pan later cut it in half for the layering?

    Reply

    • Natasha
      January 2, 2021

      Hi Cheryl, I haven’t tested that so I’m not sure how it would bake up. It may be difficult to cut as it is a fairly soft, moist, and crumbly crumb which is why I bake 2 layers separately.

      Reply

      • Cheryl
        January 3, 2021

        Hi Natasha. Just bake this cake today and wohoo it’s so so so good. I did not layer the cake and baked half of the recipe using a 7 inch square pan. It’s really moist and fluffy. My family ate a piece and they can’t stop eating. It’s just so good!

        One question, my cake has a big crack in the middle and the middle did not flatten after it cools to room temperature which makes it quite difficult to frost. Any suggestions or tips to avoid the crack and flatten the cake?

        Reply

        • Natashas Kitchen
          January 4, 2021

          Hi Cheryl, be sure to let it cool completely before transferring, that is the most likely culprit of a crack.

          Reply

  • Jason
    January 1, 2021

    Hi Natasha. Looks like a yummy recipe, but is it possible to substitute warm chocolate milk for the coffee?

    Reply

  • Carol king
    December 31, 2020

    Hi love I am going to try and made your chocolate cake and it tells me to cups of Coffee can you please tell me how strong the coffee should be

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Carol, we used brewed coffee, but I suggest following the package instructions, which will usually give you a fairly strong coffee.

      Reply

      • Cheddy
        January 2, 2021

        Hi Natasha,
        Indeed yummy cake thank you. Just wanted to ask for help bec I have tried this around 5 times and followed the recipe but the cake kept on braking in the middle. What to do?

        Reply

        • Natasha
          January 2, 2021

          Hi Cheddy, be sure to let it cool completely before transferring. That is the most likely culprit of a crack.

          Reply

  • Debbie
    December 30, 2020

    Hi Natasha, this cake looks outstanding! I want to make it but my oven won’t fit 2, 9 inch cake pans. Can I make the batter and bake one, then the other or will something happen to the batter on my 2nd cake because it was sitting so long

    Reply

    • Natashas Kitchen
      December 30, 2020

      Hi Debbie, 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

      • Debbie Senday
        December 31, 2020

        I want to bake it in 2 pans as in the recipe but can I bake the first one then the other when the first one comes out? Will something happen to the batter because it was sitting so long to be baked?

        Reply

        • Natashas Kitchen
          December 31, 2020

          Hi Debbie, I do worry the batter will lose its volume as it sits. Suppose you happen to test it out, though; please let us know how you like that.

          Reply

        • Erika
          January 7, 2021

          Hi natasha can I use another type of oil like coconut or vegetable oil?

          Reply

          • Natashas Kitchen
            January 7, 2021

            Hi Erika, I honestly haven’t tried coconut oil, so I could only guess that one. But you may try vegetable or canola oil.

  • Gayle
    December 29, 2020

    1/2 of this recipe and eliminating the coffee is the one my Mom and her Mom used for years and I still do. 1/2 of this recipe makes a good 8”x8” cake just for two or three people.
    We always called it Wacky Cake and it is moist and delicious!

    Reply

    • Natashas Kitchen
      December 29, 2020

      Thank you so much for sharing that with me.

      Reply

      • Ghazal
        January 5, 2021

        Hi, I just tried the cake.it roze well and i waiting for it yo cool down before I add the frosting. But I felt that the cake has a weird after taste? Could it be the baking soda? I didn’t add more than what was in the recipe.. Also, it was very interesting to see how it works without eggs. Never made a cake with no eggs. So I am pleasantly surprised. thank you so much

        Reply

        • Natasha
          January 5, 2021

          Hi Ghazal, the baking soda should not have any kind of after taste since it is activated by the vinegar. I’m not sure why else that would be as I’ve never noticed any kind of after taste in this cake. Did you possibly omit the vinegar or consider if any of the ingredients were changed or substituted?

          Reply

  • Rosewe
    December 27, 2020

    If I use water instead of coffee, how much should I decrease the sugar?

    Reply

    • Natasha
      December 28, 2020

      Hi, I would not decrease the sugar. Coffee isn’t sweet so there wouldn’t need to be a sugar substitution. Coffee just amplifies the flavor of chocolate and gives it richer flavor. I still highly recommend using coffee instead of water, even if it is decaf.

      Reply

  • Audrey
    December 26, 2020

    Hi Natasha! This looks so good and I want to make it for a birthday, but I don’t need the whole 9 inch cake. Can I half it to a 6 inch cake instead? Thanks!

    Reply

    • Natashas Kitchen
      December 26, 2020

      Hi Audrey, I have not tested this in a 6-inch pan but it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Debra Tates
    December 26, 2020

    Hi Natasha, thanks for sharing the Chocolate Cake recipe. Can I use a bundt pan and put a ganache chocolate glaze on this cake? Thanks for your time.
    Also, I made your spinach dip and was great, next time I want add some crab…delicious 😋. Thanks again.

    Reply

    • Natashas Kitchen
      December 26, 2020

      Hi Debra, 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

  • Wendy Cicerelle
    December 25, 2020

    I made this yesterday for my birthday cake and it’s delicious!! Only things to watch is the cooking time. Mine could of been a couple minutes less. Also watch putting the kitchen mits in the edge of the cake. It fell a little on the edge. Let it cool about 15 minutes longer as my first layer fell just a little. Other wise it’s soooooo good!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Very nice, thanks for your comments and suggestions. We appreciate you sharing with us, Wendy!

      Reply

  • Mari Nixon
    December 25, 2020

    Natasha can you talk a little about baking and higher elevations.

    Reply

  • Nkiru Edema
    December 25, 2020

    Hey Natasha. I must thank you for sharing this recipe. It’s putting food on my table (even literally)! Wanted to ask why you don’t use hot coffee for the recipe. I’m often in a hurry and can’t wait for it to cool down so I just dump it in hot and I haven’t noticed anything “bad”. Please can you help out?

    Reply

    • Natasha
      December 25, 2020

      Thank you for sharing that – I’m glad it works out for you to use hot coffee. I have always used warm since I figured out this cake batter.

      Reply

  • Christine L
    December 24, 2020

    If you love chocolate, THIS IS THE CAKE! Delicious! Only made half the frosting and it was still plenty to cover the entire cake and have filling in the middle. Thank you for another great recipe Natasha.

    Reply

    • Natashas Kitchen
      December 24, 2020

      I’m happy you enjoyed that, Christine! Thank you for sharing that wonderful review!

      Reply

  • Nadezhda Casiadi
    December 24, 2020

    Is it OK to use room temprature coffee?

    Reply

    • Natasha
      December 24, 2020

      Hi, yes that should work fine, so long as it is not hot coffee.

      Reply

    • Mel Shirley
      December 27, 2020

      Hi Natasha.
      I want to make this delicious cake on New Year’s Eve. Can you clarify the coffee part pls? Should I use 2 cups of brewed coffee?

      Reply

      • Natasha's Kitchen
        December 27, 2020

        Hello Mel, we used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.

        Reply

  • Annah
    December 24, 2020

    hi Natasha! i was wondering if without the addition of buttermilk or milk the cake would taste dark and bitter?

    Reply

    • Natasha
      December 24, 2020

      Hi Annah, per the instructions the cake does not taste dark and bitter.

      Reply

  • Aglika
    December 20, 2020

    Hi Natasha,
    I love this recipe and how moisture in this chocolate cake is! I was wondering if you have a similar recipe for veggie cake sheets but without cocoa&coffee? Thanks!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Thank you so much for your great feedback. Regarding your question, I don’t have a recipe for that yet but thanks for your suggestion!

      Reply

  • Karen Orlando
    December 19, 2020

    Can this be made in a 9×13?

    Reply

    • Natashas Kitchen
      December 19, 2020

      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

  • Jenny
    December 19, 2020

    Hi Natasha, I love your recipes! Im in the UK and i always struggle with ‘baking soda’. Here we have have ‘bi carbonate of soda’ or ‘baking powder’…. I don’t suppose you know which one I should be using?

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Jenny, Baking soda tends to be the American name, while in the UK and Australia, it is called bicarbonate of soda. We have baking powder here in America also, and that is different than baking soda. I hope this is helpful!

      Reply

      • Mary eileen Loscos
        December 19, 2020

        Hello Natasha. It is very difficult to find light olive oil in my city. Is it okay to use pomace olive oil instead?

        Reply

        • Natasha's Kitchen
          December 20, 2020

          Hello Mary, I have tried that yet to advise but you may also use vegetable or canola oil.

          Reply

  • Anne Marie Fleming
    December 19, 2020

    Hello Natasha! Love, love, love this cake and frosting. I would however like to make in advance and freeze. So my question is: Can I freeze the icing?

    Thanks!

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Anne, 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. For the frosting, it depends on the frosting. If it is a buttercream frosting, it will freeze better than a cream cheese frosting. I would freeze the layers, then thaw and assemble them before your event if you plan on freezing part of it.

      Reply

  • Donia
    December 19, 2020

    Hi Natasha,

    First of all thank you so much for getting back to me.
    Second, this is the best chocolate cake ever. It was so delicious and phenomenal. I just made it for my friend’s birthday. We couldn’t stop eating!!
    It is so easy to make. Really thank you!!!

    Reply

    • Natashas Kitchen
      December 19, 2020

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

      Reply

  • Rinal Patel
    December 18, 2020

    Hi Natasha,
    all your recipes I used are amazing, can I use cake flour instead of all purpose flour?

    Reply

    • Natasha
      December 18, 2020

      Hi Rinal, I haven’t tested this with cake flour, but cake flour may be too light for this recipe. If you experiment, please let me know how it goes.

      Reply

  • Rashida
    December 18, 2020

    Hi Natasha

    I have only one 9inch pan.. can I bake one layer at a time..
    How much time and degree would one layer need in the oven.
    If you could let me know
    Thanks.

    Reply

    • Natasha
      December 18, 2020

      Hi Rashida, I always bake them together but I would keep them at the same temperature when baking. My only concern is that hopefully, the second layer doesn’t deflate by being out on the counter for that length of time.

      Reply

      • Rashida
        December 18, 2020

        Thanks Natasha for replying
        Appreciate it

        Reply

  • Naheed
    December 18, 2020

    Hi Natasha,

    Love your site. There is always great recipes. I am going to make the chocolate cake for my son’s 10th birthday. I am wondering if I can use whipping cream instead of the chocolate frosting.

    Reply

    • Natasha
      December 18, 2020

      Hi Naheed, 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 and may squash a light whipped cream in the center.

      Reply

  • Jan
    December 17, 2020

    Can this recipe be used in a pudding basin shape please

    Reply

    • Natasha's Kitchen
      December 17, 2020

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

      Reply

  • violet Cabrera
    December 16, 2020

    Mazola corn oil is ok?

    Reply

    • Natashas Kitchen
      December 16, 2020

      Hi Violet, I haven’t tested that, but one of our readers reported using corn oil successfully.

      Reply

  • Donia
    December 16, 2020

    Ho Natasha,

    Thank you for your delicious receipe. The chocolate cupcakes receipe was turned out amazing and super yummy for my daughter’s birthday.
    I want to try the chocolate cake recipe this time.

    Can i prepare it 2 days ahead or not?

    Thank you
    Donia

    Reply

    • Natasha's Kitchen
      December 16, 2020

      You are so welcome, Donia. Glad you loved the cupcakes! 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

  • Lavinia Belli
    December 15, 2020

    Wonderful recipe! I loved the cake. Can I make cupcakes with the same recipe?

    Reply

  • LORRAINE
    December 15, 2020

    I AM ALWAYS TRYING TO DO 3 THINGS AT ONCE SO I USED YOUR RECIPE AND MICROWAVED IT.STARTED OFF WITH 3 MINS ON FULL AND THEN 2 MINS AT A TIME CHECKING THAT IT HADN´T DRIED OUT

    Reply

    • Natasha
      December 15, 2020

      I have never tried microwaving a cake before. I hope that works out for you.

      Reply

      • Anu
        January 7, 2021

        Hi can I make cupcakes out of this recipe

        Reply

  • Gail wallace
    December 14, 2020

    Can you use veg oil instead if olive oil in this cho cake recipe?

    Reply

    • Natashas Kitchen
      December 14, 2020

      Hi Gail, vegetable oil should be good too. The one I use is LIGHT olive oil, so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since it has a strong flavor.

      Reply

  • Addie
    December 14, 2020

    I tried this and everything came out soooooo yummy! The only thing that happened to me was that my edges came out crispy. (Definitely didn’t want that—but was still delish) 👀 what did I do wrong?! Haha
    Would you just suggest cutting the baking time a bit?

    Reply

    • Natashas Kitchen
      December 14, 2020

      Hi Addie! I haven’t had that happen, BUT that may be the culprit. It could be that the oven is running too hot? I would recommend making sure it is calibrating and following all the steps to make sure nothing was substituted.

      Reply

  • Judy Farmer
    December 13, 2020

    Can I use a 9×13 pan? If so, what temperature and how long do I cook it?

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Judy, 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

  • Mary
    December 13, 2020

    What can I use instead of coffee?
    I am allergic to coffee! Thx

    Reply

    • Natasha's Kitchen
      December 13, 2020

      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.

      Reply

  • Sandra Brown
    December 12, 2020

    Hi Natasha,

    Can I use vegetable oil instead of olive for the chocolate cake recipe. Thanks

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Sandra, yes that would work too.

      Reply

  • catherine dryland
    December 12, 2020

    Hi do you do a recipe book I could buy please thanks

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Catherine, not at the moment but I am already working on it. Thanks for asking!

      Reply

  • Lavinia Belli
    December 11, 2020

    How much batter do you put in each pan? In grams?

    Reply

    • Natashas Kitchen
      December 11, 2020

      Hi Lavinia, I wish I had measured it this way. We try to make sure it’s about the same amount in each pan. What you can do is weigh the total batter and then make sure you put 50% of that weight into each pan.

      Reply

  • Jamie
    December 8, 2020

    Thank you for sharing this recipe. I was wondering if I could use instant coffee instead of brewed coffee?

    Reply

    • Natashas Kitchen
      December 8, 2020

      Hi Jamie, I haven’t tested this with instant coffee, but here is what one of our readers wrote “Update for my cake. I made it again last Saturday for my son’s birthday, and it turned out great! It was rich chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 teaspoons decaf instant coffee (light/medium roast).” I hope that helps.

      Reply

  • Gisele Baykal
    December 7, 2020

    Hello,

    In the recipe it says 5 cups of powdered sugar for the frosting. I have measuring cups and 5 cups seems like a lot. Do you use different cups? For reference how many grams is 5 cups of powdered sugar? In the video it looks like a lot less than 5 cups.

    Reply

    • Natashas Kitchen
      December 7, 2020

      Hi Gisele, 5 cups per the recipe is correct. We used 5 cups of powdered sugar. It may seem like a lot, 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 by adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness.

      Reply

      • Gisele Baykal
        December 8, 2020

        Thank you for responding. How much does 5 cups of powdered sugar weigh? I want to check my measuring cup to make sure they are accurate and that we are using the same. If it’s easier for you how much does 1 cup of regular granulated sugar weight?

        Reply

        • Natashas Kitchen
          December 8, 2020

          Hi Gisele, we have the metric conversion option, which will translate that to grams on our printable recipe card. That should be about 600 g of powdered sugar. I hope you find this helpful.

          Reply

  • Diana
    December 6, 2020

    Just made this cake for my daughter’s 2nd birthday, and her first piece of cake! It was delicious, easy to make, and the frosting was fun to make too. Thank you!

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Love it! You are most welcome, Diana. Happy 2nd Birthday to your daughter and wishing her more birthdays to come!

      Reply

    • Gisele Baykal
      December 7, 2020

      How many grams of sugar was it? My measuring cups look too big so I wanted to check. Also says 5 cups of powdered sugar but in the video was less.

      Reply

      • Susan Strong
        December 12, 2020

        OMG I made this cake today and let me tell you it did NOT disappoint! It was super simple, came together easily, and was delicious. This will certainly go into rotation at my house. Thanks, Natasha, for such a wonderful recipe!

        Reply

        • Natasha's Kitchen
          December 13, 2020

          Yay, love it! Thank you for sharing that with me, Susan.

          Reply

  • Beatriz Valencia
    December 5, 2020

    Is it ok to use a pure cane sugar that is less refined than the regular white kind asked for in this recipe?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hello Beatriz, that’s a good question however, I have not tried that yet to advise if it’s going to work. You might need to experiment to find out. If you do an experiment, please share with us how it goes!

      Reply

  • kooka naser
    December 4, 2020

    Can I use vegetable oil؟

    Reply

    • Natashas Kitchen
      December 4, 2020

      Hi Kooka, vegetable oil should be good too. The one I use is LIGHT olive oil, so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since it has a strong flavor.

      Reply

  • kooka naser
    December 4, 2020

    Can I do without olive oil with vegetable oil?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Yes, vegetable or canola oil.

      Reply

  • Val
    December 3, 2020

    Hi Natasha,
    Is there a certain way that the coffee should be made?Should it be strong on caffeine or no?

    Reply

    • Natasha's Kitchen
      December 3, 2020

      Hi Val, we used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.

      Reply

  • Emmeline Darghosian
    December 3, 2020

    Can you use Self rising flour in place of the all purpose flour?

    Many thanks

    Reply

    • Natashas Kitchen
      December 3, 2020

      Hi Emmeline, I haven’t tested that to advise and since self-rising flour has leavening in it, I’m not sure what other adjustments need to be made in the cake. Let me know if you experiment.

      Reply

  • Yuliya
    December 1, 2020

    I am very excited to try this recipe for my dad’s birthday. I was wondering if you can include any type of fruit as part of the layers. If yes, what’s the best way to do it? Thank you in advance.

    Reply

    • Natasha's Kitchen
      December 2, 2020

      Hello Yuliya, I honestly haven’t tried that yet to advise but I saw others who have already done that and it worked great!

      Reply

  • Debbie
    December 1, 2020

    Hi there! If I don’t have light olive oil can I sub EVOO? I see in the recipe that I shouldn’t but that’s all I have on hand.

    Reply

    • Natasha's Kitchen
      December 1, 2020

      Hi Debbie, I haven’t tried that yet but other substitutes can also be vegetable or canola oil.

      Reply

  • Velma
    November 30, 2020

    Hi Natasha i made you choclate cake for thanksgivng it was so moist loved it very much.my grand kids don’t eat eggs so they were very hay

    Reply

    • Natasha's Kitchen
      December 1, 2020

      Hello Velma, so nice to know that you and your family loved this cake. Thanks for sharing your good feedback with us.

      Reply

  • Lucrecia Jance
    November 27, 2020

    Hi Natasha, can I use only one pan 9inch??

    Reply

    • Natashas Kitchen
      November 27, 2020

      Hi Lucrecia, 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).

      Reply

  • Dimpal
    November 25, 2020

    Hello, can I half the recipe for two 6inch pans?

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Dimpal, I have not tested this in a 6-inch pan but it could work. If you experiment, let me know how you liked the recipe.

      Reply

      • Dimpal
        November 27, 2020

        Thank you for your response. I will try this recipe since I want to make it so bad, it looks amazing and I wanted to taste it. Today I made your pumpkin pie recipe and it was a big hit, we loved it ao much. Thank you for the recipe.

        Reply

        • Natasha's Kitchen
          November 27, 2020

          You are most welcome. I hope this cake becomes your new favorite!

          Reply

  • Dimpal
    November 25, 2020

    Hello Natasha,
    I wanted to try this chocolate cake recipe for my anniversary comingup, can I half the recipe for two 6″ cake pans? Will it work exactly like yours?
    Thank you

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Hi Dimpal, I have not tested this in a 6-inch pan but it could work. If you experiment, let me know how you liked the recipe.

      Reply

      • Dimpal
        December 5, 2020

        Hello Natasha, I made the cake in 6inch pans I just have to add little more coffee to make it same consistency as you showed in video. And the cake came out very soft and yummy 😋

        Reply

        • Natashas Kitchen
          December 5, 2020

          Thank you so much for sharing that with me! I’m glad you enjoyed this recipe!

          Reply

  • Kien
    November 25, 2020

    Hi Natasha, would I be able to use vegetable oil in place of the light olive oil?

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Yes, that will work!

      Reply

  • Audrone
    November 23, 2020

    Love it! Easy to make and tastes divine!

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Thank you for your good comments and feedback!

      Reply

  • Adrienne
    November 21, 2020

    Hi Natasha,
    Made your chocolate cake today and it was delicious! Got rave reviews. This is my family’s new favorite cake. Thank you.

    Reply

  • Adrienne
    November 21, 2020

    Hi Natasha,
    This cake has no eggs? Is that because of the olive oil

    Reply

    • Natashas Kitchen
      November 21, 2020

      Hi Adrienne, that’s right, no eggs! We didn’t really need to use eggs for this recipe as we used a different ingredient for the rise. The ingredients worked so well as we’ve tried it so many times too.

      Reply

  • Adrienne Tishko
    November 20, 2020

    Hi Natasha,
    I am going to make your chocolate cake for company. I have never made a cake without eggs!! Is that because of using olive oil? I usually add a teaspoon of espresso powder in anything chocolate. Do you think that would be too overpowering with the coffee? Thank you,
    Adrienne

    Reply

    • Natasha
      November 21, 2020

      Hi Adrienne, the idea of using coffee is the same as using espresso powder. You could make a strong coffee with espresso instead. There are no eggs in this recipe – that is correct. It doesn’t require eggs. I hope you love the chocolate cake.

      Reply

  • Saba Khan
    November 20, 2020

    Hands Down the best Chocolate Cake with Whipped Chocolate Frosting Ever!!!! My frosting came out too thick, probably would cut on the sugar a bit next time or maybe it was something else, please do suggest. Even then I would give it 5 stars coz it was scrumptious.

    Reply

    • Natashas Kitchen
      November 21, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Chandana
    November 20, 2020

    Can we make this cake with whip cream chocolate frosting?

    Reply

    • Natashas Kitchen
      November 20, 2020

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

      Reply

  • Pheila
    November 19, 2020

    Is the coffee sweetened? Also, I am looking for some coffee to buy what brand/ type of coffee do you use?

    Reply

    • Natashas Kitchen
      November 20, 2020

      Hi Pheila, it is not sweetened. We used our espresso machine.

      Reply

  • Pheila
    November 19, 2020

    I’ve never made coffee in my entire life, so I don’t know what too do with the coffee? Should I add milk or hot water instead?

    Reply

    • Natasha's Kitchen
      November 20, 2020

      We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.

      Reply

      • Shruti
        December 21, 2020

        Hi Natasha, Can I use instant coffee? If yes.. please tell me the quantity?

        Reply

        • Natasha's Kitchen
          December 22, 2020

          Hi Shruti, I haven’t tested this with instant coffee, but here is what one of our readers wrote “Update for my cake. I made it again last Saturday for my son’s birthday, and it turned out great! It was rich chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 teaspoons decaf instant coffee (light/medium roast).” I hope that helps.

          Reply

  • Ernest Quinn
    November 19, 2020

    Dear Natasha, it sounds to be a great cake. I just wonder if I can bake in one single bake pan and then to cut into two once baked, since I have and small oven. Thanks and congrats for sharing your great baking skills!.

    Reply

    • Natashas Kitchen
      November 19, 2020

      Hi Ernest, I haven’t tested that in a tall walled pan like a springform pan to advise on bake times (it would overwhelm a single standard cake pan).

      Reply

  • Jin
    November 19, 2020

    hi, Natasha, in the recipe, no egg in the chocolate cake, but in your “Chocolate Cake with Swiss Meringue Buttercream” recipe, you add eggs.

    Except eggs, cooking methods are the same.

    So, what differences between the two chocolate cakes in taste?

    Reply

    • Natasha's Kitchen
      November 19, 2020

      The frosting is different and the flavor too but in terms of the chocolate cake itself it just tastes almost the same.

      Reply

      • jin
        November 20, 2020

        thanks!

        Reply

  • Jazz
    November 18, 2020

    Hii! Can I substitute cocoa powder with melted unsweetened chocolate bar?

    Reply

    • Natashas Kitchen
      November 18, 2020

      Hi Jazz, I have not tested that substitution to advise. If you happen to experiment, I would love to know how you like that!

      Reply

  • Kris
    November 16, 2020

    This chocolate cake is perfect. It’s easy and delicious! And it’s vegan – so it’s accessible to so many people.

    For my particular oven, I did the toothpick test at 29 minutes and that was perfect for me. Thank you for a wonderful recipe. This is a keeper!

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Hi Kris, thank you for sharing your wonderful experience with this recipe. I’m glad that you were able to get a perfect Chocolate Cake!

      Reply

  • Nancy
    November 16, 2020

    Hello, would this frosting sustain under fondant?

    Reply

    • Natashas Kitchen
      November 16, 2020

      Hi Nancy, I don’t typically work with fondant, but I think that would work. If you experiment, let me know how you liked the recipe.

      Reply

  • Chathu
    November 14, 2020

    I tried the cake and frosting. The cake was really good. the frosting is a bit of cheese taste which I didn’t like. Next time I’ll try without the cheese. Thanks for the tasty Recipes.

    Reply

  • Annita
    November 13, 2020

    Hi Natasha

    I’m making this cake for my daughter’s birthday. I don’t want to use coffee though. What can I substitute it with?

    Reply

    • Natasha's Kitchen
      November 13, 2020

      Hello Annita, 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.

      Reply

  • Linda Rasmussen
    November 10, 2020

    I’m making the chocolate cake with the butter cream cheese frosting. Do you have to keep this cake in the frig?

    Reply

    • Natasha's Kitchen
      November 10, 2020

      Hi Linda, yes I would refrigerate after frosting the cake.

      Reply

  • George
    November 10, 2020

    Hello,
    Frosting ingredients call for 5 cups of powdered sugar. Really, 5 cups? Or is that 5 tablespoons as pictured in your video?

    Reply

    • Natashas Kitchen
      November 10, 2020

      Hi George, 5 cups per the recipe is correct. We used 5 cups of powdered sugar. It may seem like a lot, 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 by adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness. I worry it will affect texture if using less, but I would love to know how you like this recipe if you experiment.

      Reply

      • George Carter
        November 10, 2020

        Thank you Natasha,
        After rereading my post I sounded a bit curt but I assure you it was only that I was astounded by this measurement. As a 72 year old man that has never cooked a thing until a few years ago I am a neophyte when it comes to the kitchen. I was not aware that powdered sugar measured differently than granulated sugar. If I get the nerve to try this i will let you know.
        Many thanks,
        George

        Reply

  • Laura LaFromboise
    November 7, 2020

    Natasha – thank you for sharing this recipe with us! This is my go-to cake for all occasions. A few tips – I use instant espresso powder and warm water in place of the brewed coffee – YUM! Also, you can make the cake a day ahead and wrap layers in the press and seal wrap(sticky side out) and then put into ziplock bag and into the frig. I make the frosting on the day of the party. I love to pipe this frosting, too. It makes the cake a bit more festive. I’ve made this cake at least 10 times and it always gets rave reviews!

    Reply

    • Natashas Kitchen
      November 7, 2020

      Hi Laura, thank you for sharing those tips with us! I’m so glad you’re enjoying our recipes!

      Reply

  • Anna
    November 6, 2020

    This cake is delicious. My neighbor, a very nice elderly lady, calls it a Wacky cake, a Depression-era cake when eggs and butter were scarce. Her recipe is almost the same, but she uses cider vinegar instead.

    Reply

    • Natasha
      November 6, 2020

      I’d love to know about the frosting she uses. The depression-era desserts were fascinating!

      Reply

  • JK
    November 4, 2020

    Can we make this in a bundt pan? What will be the timings and temprature?
    Please also give bundt pan and other variations in your recipes its helpful.

    Reply

    • Natashas Kitchen
      November 4, 2020

      Hi! 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

  • Cheryl
    November 4, 2020

    This cake looks amazing. I can’t wait to try it. I don’t know that I’ve ever seen a chocolate cake recipe without eggs or dairy before.

    Reply

    • Natasha's Kitchen
      November 4, 2020

      This is an amazing recipe. I hope this becomes a favorite for you!

      Reply

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