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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

4.87 from 171 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

  • Alexandra Nagy
    October 27, 2020

    Hello! Can anyone please tell me how to measure one cup in grams and in ml? Thanks

    Reply

    • Natasha
      October 27, 2020

      Hi, 1 cup of liquid is measured in ml and dry ingredients are measured in grams. If you click metric in the recipe card, you will see the estimates in metric.

      Reply

  • Khadija
    October 26, 2020

    Hi Natasha

    Can i use 25%less fat cream cheese or light cream cheese in frosting?

    Thanks
    Khadija

    Reply

    • Natashas Kitchen
      October 26, 2020

      Hi Khadija, I haven’t tried it with light cream cheese to advise. If you experiment, I would love to know how you like that.

      Reply

  • Amy
    October 25, 2020

    I noticed several comments about the cake falling apart while trying to frost. One ingredient I feel is missing is adding eggs to the mixture. I thought eggs helped keep it together as it baked. Other cake recipes always adds eggs. Also adding some milk (condensed) to frosting helps it along.
    Just a suggestion.

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Thanks for the suggestion, Amy. 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

  • Sahar
    October 24, 2020

    Hi Natacha,

    Thank you for this recipe! The taste was good but the cake falls apart a bit and doesn’t hold together very well.
    I did half of the ingredients because I only wanted one layer.

    Thank you!

    Reply

  • Holly
    October 23, 2020

    Hi I’m making this today and was wondering if I can use buttermilk instead of regular milk and vegetable oil instead of olive?

    Reply

    • Natashas Kitchen
      October 23, 2020

      Hi Holly, vegetable or canola oil should be good too. The one I use is LIGHT olive oil so it doesn’t have any flavor. I have not tested this with buttermilk but I imagine it may work. If you experiment I would love to know how you like that.

      Reply

  • Angelina
    October 22, 2020

    Thank you for this chocolate cake recipe! I’ve made it before and it is amazing!

    I’m making it again this evening for a birthday cake. Does the frosting pipe well? Thanks.

    Reply

    • Natasha's Kitchen
      October 22, 2020

      Hello Angelina, thank you so much for your great feedback. Yes, I imagine it will.

      Reply

  • Lee
    October 21, 2020

    Hi Natasha, this recipe looks absolutely amazing. I’m not a coffee drinker. How many spoons of coffee do you use when making this recipe ? Can you use a small amount ? Or does it only work when the coffee is strong .

    Reply

    • Natasha's Kitchen
      October 21, 2020

      Hello Lee. Yes, this cake is awesome and one of our favorites. We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.

      Reply

    • batoul chehime
      October 21, 2020

      Hello i have a question, today i made the cake but suddenly when i was putting the cream on it all the cake broke and i was really sad!! Please tell me why my cake is broken i use everything you say☹️☹️☹️

      Reply

      • Natasha's Kitchen
        October 21, 2020

        Hi, I haven’t had that happen before. Make sure to use American All-purpose flour and also make sure to let it cool down completely to room temperature before transferring the cake layers.

        Reply

  • Denise
    October 19, 2020

    Hi Natasha,

    I only have Hershey’s Special Dark cocoa powder. Can i use that and how will that compare? Thank you!

    Reply

    • Natashas Kitchen
      October 19, 2020

      Hi Denise, I haven’t tested this with dark cocoa but one of our readers responded with great results trying dark cocoa. I hope hat helps.

      Reply

  • Gabe
    October 18, 2020

    Not the best thing I’ve ever had but it is pretty good the frosting takes a long time to come together but it never came together very well so I added 3/4 milk and it helped it was pretty good though

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Thanks for your comments and feedback, Gabe.

      Reply

  • Rebecca
    October 18, 2020

    Thank you for a wonderful recipe! Very easy to follow. I really like how you include the ingredient measurements in your directions. (I’ve skipped reading lines before because of same wording). I made this for my birthday today, which is also my brother-in-laws birthday. Delicious, yet easy, cake!!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hello Rebecca, thank you for your nice feedback and a great rating. I’m happy to hear that you loved this cake, it’s one of our favorites at home too!

      Reply

  • Ramya
    October 17, 2020

    Is this cake tastes good with normal creamcheese frosting without cocoa powder as i need to color it to match the theme?

    Reply

  • Eugenia Franklin
    October 17, 2020

    I fallow and love your recepies. This one however, the cake broke in so many pieces could not even frosted it. fallowed directions, do you have any idea on what went wrong?

    Reply

    • Natasha
      October 18, 2020

      Hi, I haven’t had that happen before. Make sure to use American All-purpose flour and also make sure to let it cool down completely to room temperature before transferring the cake layers.

      Reply

  • Lisa Napolitano
    October 16, 2020

    Hi. Love all of your recipes! currently making the chocolate cake and frosting. Because it is a cream cheese and butter based frosting, does the cake need to be refrigerated after frosted?

    Reply

  • Felicita
    October 16, 2020

    Hi Natasha,

    Can I know the weight of the cake please

    Reply

    • Natasha
      October 16, 2020

      Hi, Felicita, I haven’t weighed the entire cake so I don’t know.

      Reply

  • NIKOLAOS
    October 15, 2020

    Hello and congratulations for these lovely recipes. I wanted to ask something important. Can I use raw Cacao powder instead of the classic natural Cocoa powder? Or is gonna be much bitter? If yes, which is the ratio cacao-sugar?

    Reply

    • Natasha
      October 15, 2020

      Hi, I really haven’t experimented with raw cacao powder. You might need to google that for tips in recipe substitution.

      Reply

  • Nichola
    October 14, 2020

    Hi, Just wondered what oven setting you use? Conventional/Fan etc…..
    Thanks

    Reply

    • Natashas Kitchen
      October 14, 2020

      Hi Nichola, we used a regular oven on the bake setting.

      Reply

  • Bessie
    October 14, 2020

    So I made this cake for my birthday and it turned out soft, moist and absolutely delicious, I cant stop eating. It was not too sweet, just perfect. You don’t miss the eggs. Thanks Natasha

    Reply

    • Natasha's Kitchen
      October 14, 2020

      Hello Bessie, great to hear from you and thank you for your good feedback. I’m so glad that you enjoyed this cake!

      Reply

  • Stacy
    October 10, 2020

    This cake is wonderful!! Big hit! What is the best way to store it?

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Thank you, Stacy. 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

  • nofe
    October 10, 2020

    Hi Natasha! I love watching your vlogs and really like your recipes.May i know what is the brand name of your matte gold colored baking pans & where you purchased it. Thanks💖

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Thank you so much for your support. You can see the kitchen tools that I use here in my Amazon affiliate shop.

      Reply

  • Becky
    October 10, 2020

    your receipe asks for baking soda, i’m in the UK and we have baking powder or bicarbonate of soda, which would i use? Many thanks.

    Reply

    • Natashas Kitchen
      October 10, 2020

      Hi Becky, I haven’t tested that to advise. It may not have enough rising power. Baking soda is 4 times stronger than baking powder.

      Reply

      • Bessie
        October 14, 2020

        I’ve always used bicarbonate of soda for baking soda and have had no problems

        Reply

  • Spearemomma
    October 9, 2020

    The best chocolate cake recipe/ frosting ever! I always hated making chocolate frosting because it never quite tasted like chocolate, and this frosting is a chocolate lovers dream!!

    Reply

    • Natashas Kitchen
      October 9, 2020

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

      Reply

  • Dina Riley
    October 9, 2020

    Why does the recipe say to not use extra virgin olive oil? That’s all I have or canola. Which would be better for me to use? Oh, I also have coconut.

    Reply

    • Natashas Kitchen
      October 9, 2020

      Hi Dina, vegetable or canola oil should be good too. The one I use is a 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 that does have a strong flavor.

      Reply

  • Aubrey
    October 8, 2020

    Hi Natasha, we recently tried this cake and it was amazing!!! Best chocolate cake ever!!! We will be making this again – but is it possible to use dutch processed cocoa powder instead?

    Thanks!

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Hello Aubrey, so wonderful to hear that! I have an area in the recipe where I answer this question Can I substitute with Dutch Process Cocoa? I would recommend checking out that part again.

      Reply

  • Aubrey
    October 8, 2020

    Hi Natasha, we have tried this recipe before and we love it!!! Our new go to recipe for chocolate cake! Planning on making this again – but could we use dutch processed cocoa, instead?

    Thanks!!!

    Reply

    • Natasha's Kitchen
      October 9, 2020

      Thank you for your great feedback! I have an area in the recipe where I answered this question Can I substitute with Dutch Process Cocoa? I recommend checking the recipe and the comments section below for more tips.

      Reply

  • Hol
    October 8, 2020

    How come no eggs are needed?

    Reply

    • Natasha
      October 8, 2020

      That is correct. This just happens to be an eggless chocolate cake.

      Reply

  • Louise Christiano
    October 7, 2020

    Can we freeze the chocolat cake?

    Reply

    • Natashas Kitchen
      October 7, 2020

      Hi Louise, 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

  • Elizabeth
    October 6, 2020

    Made this cake yesterday and it was so yummy…i love everything chocolate..Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      October 7, 2020

      I’m so glad you loved it!

      Reply

  • Elisabeth
    October 6, 2020

    Hi Natasha,

    How far in advance can you make this cake? I usually freeze my cake layers before I frost, then place the frosted cake in the frig until time to serve.

    Reply

    • Natasha's Kitchen
      October 6, 2020

      Hi Elisabeth, 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

  • Catherine Fernandes
    October 4, 2020

    Just made this and it’s staring at me…great patience its taking not to take a bite…saving it for tea time…looks delicious.
    Thanks Natasha.

    Reply

    • Natashas Kitchen
      October 5, 2020

      I hope you love it!

      Reply

  • Catherine Fernandes
    October 4, 2020

    How do I store the iced leftovers?

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Catherine, 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

  • JOAN GUMATAY
    October 2, 2020

    I tried this and it was so amazing! I am wondering can you bake this in 8 inhces pan instead of 9 inches?

    Reply

    • Natashas Kitchen
      October 2, 2020

      Hi Joan, 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

      • Joan Gumatay
        October 4, 2020

        Thank you Natascha for your reply. I tried this recipe and served it after dinner in a small group of friends and family, and It was gone in minutes!!! Everyone loved it and thought I was a professional baker, when in fact, it was just the first time I tried making it. Thanks for this easy to follow recipe, yet so awesome chocolate cake.
        I also made Tres Leches following your recipe a few months ago, and just the same, awesome!!!!
        I have since, made both cakes several times again as friends keep requesting for me to make them for their birthdays and their kids birthdays. Thanks again for sharing your recipes!

        Reply

        • Natashas Kitchen
          October 5, 2020

          Awww that’s the best! Thank you so much for sharing that with me! I’m all smile!

          Reply

  • Suillie
    October 1, 2020

    Hi, Did you add coffee straight to the batter, or did you adjust the coffee to your liking first, and then add it to the batter( added sugar in coffee)?

    Reply

    • Natashas Kitchen
      October 1, 2020

      Hi Suillie, we did not add sugar to the coffee, we used brewed coffee so we just follow package instructions.

      Reply

  • cynthia boynton
    October 1, 2020

    Dear Natasha..This week I tried your chocolate cake and icing recipe…the best cake I have ever made and so today my husband and I are taking another cake to the fire dept. along with a basket of our maple syrup and fixings for their pancake supper as a thank you for saving our grand daughter’s life over a year ago. She has a brain injury and has been home since the pandemic improving in small but wonderous ways, and has therapy every week day…all because these wonderful firemen were there and saved her life…only fitting that they have the best cake to eat with a deserved coffee break…I enjoy your posts immensely and wish you and your family good health and success.

    Reply

    • Natashas Kitchen
      October 1, 2020

      AWw, that’s the best and so inspiring! Thank you so much for sharing this with me!

      Reply

  • Visha
    September 30, 2020

    I tried chocolate cake and it turned out awesome

    Reply

    • Natashas Kitchen
      September 30, 2020

      I’m so glad you enjoeyd that Visha!

      Reply

  • Stacie
    September 29, 2020

    Hi Natasha!

    I only have caramel flavored coffee, would that make a huge difference in taste?

    Reply

    • Natasha's Kitchen
      September 30, 2020

      Hi Stacie, I haven’t tried using flavored coffee to advise if I would like it. If you do an experiment, please share with us how it goes!

      Reply

  • Veena M
    September 29, 2020

    Can I make cupcakes out of this recipe?

    Reply

    • Natashas Kitchen
      September 29, 2020

      Hi Veena, we actually combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. So I bet that would work!

      Reply

  • Lana
    September 26, 2020

    Thanks Natasha, the cake turned out delicious, everyone loved it!!!

    Reply

    • Natashas Kitchen
      September 27, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

    • Hiyab
      October 4, 2020

      Hi Natasha, I was wondering if I could use Hershey’s Dutched cocoa instead of the normal kind? Btw I love your recipes thank you for the quality videos!

      Reply

      • Natashas Kitchen
        October 5, 2020

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

        Reply

  • Teeliy
    September 26, 2020

    what level of coffee is this? light, medium, dark?

    Reply

    • Natasha
      September 26, 2020

      Hi, it doesn’t matter. You can use what you have on hand. We use a medium roast because that is what we enjoy but any of those would work.

      Reply

  • Sally
    September 26, 2020

    Have you tried it without coffee? If so, does it taste the same?

    Reply

    • Natasha
      September 26, 2020

      Hi Sally, I have always made it with coffee. 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

      • Dorothy
        October 6, 2020

        Hi Natasha – my 2 cakes came out a lot flatter than yours. Did I do something wrong?

        Reply

        • Natashas Kitchen
          October 7, 2020

          Hi Dorothy, I’m more than happy to troubleshoot. I recommend reading our post on measuring to make sure the dry ingredients were accurate but also was anything altered in the recipe from processes to ingredients?

          Reply

          • Dorothy
            October 7, 2020

            Yes, I used half of the sugar from recipe. Could that be it? The flavor is delicious, but Texture is dense like a flourless chocolate cake. I still love it!! Thanks for sharing!!

          • Natasha
            October 8, 2020

            Hi Dorothy, this is normally more soft and fluffy than dense. I always recommend making a recipe the first time with the ingredients that are listed without modifications. I suspect it is due to cutting down the sugar.

  • Hattie Newsome
    September 25, 2020

    The chocolate cake recipe has light olive oil listed. Can I use canola oil instead?

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Hattie, canola oil should work!

      Reply

  • Nancy
    September 25, 2020

    Hi Natasha, if I use a 9×13″ pan instead of 2 round pans, will the baking time be different? P.S. Love your videos

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Nancy, 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

  • Lana
    September 25, 2020

    Hi Natasha, in the video you are using the whisk mixer attachment for the frosting, but in the description it says paddle, so which one should we use ?

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Lana, 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

  • Betyl
    September 24, 2020

    I don’t have any cooling racks, is there another way to cool the cakes? since they tend to stick on plates when hot. Thanks

    Reply

    • Natashas Kitchen
      September 24, 2020

      Hi Betyl, cooling racks work best but. you can try moving it onto parchment paper until cooled.

      Reply

  • Sara
    September 24, 2020

    Hello Natasha, I’m wondering if adding lemon juice instead of vinegar would work?

    Reply

    • Sara
      September 24, 2020

      Another question, would it be ok to bake the first pan and then bake the other one?

      Reply

      • Natasha
        September 24, 2020

        Hi Sara, I have always baked them at the same time so I’m not sure how it would affect the rise to leave it out.

        Reply

    • Natashas Kitchen
      September 24, 2020

      Hi Sara, the vinegar is necessary as it activates the baking soda and helps with rising. I haven’t tried any other substitute for it to advise.

      Reply

  • dee
    September 23, 2020

    Did you use dark roast coffee? That’s the only one I have on hand.

    Reply

    • Natasha's Kitchen
      September 23, 2020

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

      Reply

      • Georgia
        September 24, 2020

        I have dark roast coffee grounds but how many teaspoons should I put ?

        Reply

        • Natashas Kitchen
          September 24, 2020

          Hi Georgia, I would brew it based on package instructions.

          Reply

  • Lystra Walcott
    September 23, 2020

    Are my eyes deceiving me or is it that this recipe does not have any eggs?

    Reply

    • Natasha's Kitchen
      September 23, 2020

      You are right, no eggs here!

      Reply

  • fe dumag
    September 22, 2020

    hello maan natasha im one of your avid follower of your recipes how i wish i could make a chocolate cake can i steam the cake instead of baking in oven

    Reply

    • Natasha's Kitchen
      September 23, 2020

      Hello Fe, I haven’t tried that yet to advise. If you do an experiment, please let us know how that goes.

      Reply

  • Visha
    September 22, 2020

    Hey natasha please tell To make 2 cup coffee in two cup of water how much coffee tsp/tbsp should be put in ??

    Reply

    • Natashas Kitchen
      September 22, 2020

      Hi Visha, 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

  • yusra
    September 22, 2020

    my cousins come to visit and i tried your cake recipe . it was just amazing…I’ve never imagined that I can make such a tasty cake . litirelly my mother was shocked , she didn’t believed that I have made it…i said it is just natashas magical recipe. just love watching you..thankyou.

    Reply

    • Natasha's Kitchen
      September 22, 2020

      So wonderful to hear that! So glad to know that everyone enjoyed this cake. Thanks for sharing that with us and I hope you and your family will love every recipe that you try.

      Reply

    • Maryam
      September 23, 2020

      Tried this with my cousin it was so moist and chocolaty…every one just loved ….thankyou so so much for sharing this perfect recipe natasha…..Maryam

      Reply

      • Natasha's Kitchen
        September 23, 2020

        You are so welcome, Maryam. Thanks for your great feedback, so glad you loved it!

        Reply

    • Maryam
      September 23, 2020

      Hi Yusra! thats great

      Reply

  • Sherri Prosser
    September 20, 2020

    This is THE BEST chocolate cake ever! And it was so easy – just like you said, Natasha! So rich and chocolate-y! Amazing! I’m leaving a pic on your FB page. Incredible cake! Thank you!

    Reply

    • Natasha's Kitchen
      September 20, 2020

      That is so awesome! Love it, thanks for sharing that with us. Yes, feel free to share some photos of your creation on our Facebook page or group!

      Reply

  • Deb
    September 19, 2020

    They came out looking beautiful,but started to split in the middle when I removed from the pans. What would have caused this?

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi Deb, I am always happy to help troubleshoot. Did you butter the sides of the pan and also use the ring of parchment on the bottom? I haven’t had that happen but it sounds like it could have been underbaked if it was splitting. Did it pass the toothpick test and seem cooked in the center? I hope that helps to troubleshoot. With this one, it’s pretty easy to cover up with frosting even if your cake completely broke in half since that frosting is very forgiving and holds the cake together once it’s on.

      Reply

      • Deb
        September 20, 2020

        Yep , it came out of the pan fine, used the paper and it passes the test. It taste great!. I was just disappointed because it look almost perfect.

        It’s was a hit so I will try it again.
        I did use butter instead of olive oil, couldn’t that me it?

        Reply

  • Lana
    September 19, 2020

    Hi Natasha, what oven setting should I use for this cake, convection/fan setting or conventional / non fan setting? Thanks

    Reply

    • Natasha
      September 19, 2020

      HI Lana, we always use conventional baking unless we state specifically otherwise since convection requires modifications.

      Reply

      • Lana
        September 20, 2020

        Thanks Natasha

        Reply

  • Ayesha
    September 18, 2020

    Hi Natasha, the recipe looks amazing. I’ve just baked the cake in two 8inch pans and reduced the temperature a little and kept it for a little longer than indicated on the recipe. Both cakes have a dome shape and is not as flat as yours.
    Would you know why that happens ?

    Thank you

    Reply

    • Natashas Kitchen
      September 19, 2020

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

      Reply

      • Jacqueline
        October 3, 2020

        I noticed that this recipe does not use eggs. Can you comment on that?

        Reply

        • Natashas Kitchen
          October 3, 2020

          Hi Jacqueline, that’s right! This recipe is egg-free! I hope you love it!

          Reply

          • Christine
            October 4, 2020

            Hi Natasha. I found the frosting to be a bit too soft so popped it in the fridge to firm it up a bit. But can you tell me the best way to store this cake.

          • Natashas Kitchen
            October 5, 2020

            Hi Christine, An uncut frosted cake that’s been frosted with buttercream, fondant, or ganache can last at room temperature for up to five days. Keep it covered with a cake keeper or a bowl to protect it from dust or other particles. If your cake has already been cut, that means moisture is already beginning to escape. If you do have leftover cake, use plastic wrap to cover the sliced edges or the areas where the cake is “exposed.”

  • Kathleen Vivarini
    September 17, 2020

    Hi Natasha,
    I’ve just made your chocolate cake following the recipe exactly. Taste delicious, however it has a smell?? Could it be the baking soda??

    Reply

    • Natashas Kitchen
      September 17, 2020

      Hi Kathleen, I’m so glad you enjoyed that! It shouldn’t have a smell, I would make sure your baking soda is not expired?

      Reply

      • Kathleen Vivarini
        September 19, 2020

        Hi Natasha,
        Thank you for your reply.
        Not sure how old the baking soda is so it could very well be the problem. I will purchase fresh baking soda for my next cake and I’ll let you know how I go.
        Thanks again really appreciate it.

        Reply

  • Zenab
    September 16, 2020

    I wanna try this out so much but I don’t think I should omit the cream cheese frosting.
    But where I come from, the cream cheese cost a lot.
    Estimated $12-10.
    LOL.

    Reply

    • Natashas Kitchen
      September 17, 2020

      Wow, that’s quite a jump in price! It is one of the main ingredients and I haven’t tried a substitution for this although one of our readers wrote in that they will try mascarpone instead. I’m assuming that is up in price in your area also!

      Reply

  • Marla Verdejo
    September 15, 2020

    Thanks for your reply yesterday, I did not see it.

    Reply

  • Marla Verdejo
    September 13, 2020

    Hi Natasha, what size are the pans you used for this cake? Thanks, Marla (from Mexico)

    Reply

    • Natasha's Kitchen
      September 14, 2020

      Hi Marla, I used 2 9″ pans here for this recipe

      Reply

    • Marla Verdejo
      September 15, 2020

      Dear Natasha, could you kindly answer my question above. Thank you,
      Marla

      Reply

      • Marla Verdejo
        September 15, 2020

        Thank you,

        Reply

      • Natashas Kitchen
        September 15, 2020

        Hi Marl, I used 2 9″ pans here for this recipe.

        Reply

  • Kith
    September 12, 2020

    Hi, I have a question about the coffee. I’m not really a coffee drinker, but I do happen to have ground coffee on my shelves but its 3 years out of its best before date, can I still use that? Is it still safe to use? Thanks

    Reply

    • Natashas Kitchen
      September 14, 2020

      Hi Kith, personally we try not to use expired items so I can’t speak to that. It won’t be the same but you cal always substitute it with water.

      Reply

  • Thelma
    September 12, 2020

    Does this cake freeze well? I would like to make it and have it on hand in a pinch.

    Reply

    • Natashas Kitchen
      September 12, 2020

      Hi Thelma, 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

  • Antoinette
    September 12, 2020

    Hi Natasha love your recipes. I have a question. I would like to make this for my husband’s 50th birthday but he’s not a fan of cream cheese. Is the cheese taste dominate in the frosting?

    Reply

    • Natashas Kitchen
      September 12, 2020

      Hi Antionette, the powdered sugar helps to form the thickness of the frosting and tones down the cream cheese flavor.

      Reply

  • Poppy
    September 11, 2020

    I do not have coffee, and do not how to make it. What should I use?

    Reply

    • Natashas Kitchen
      September 11, 2020

      Hi Poppy, Coffee will provide the very best flavor because it amplifies the flavor of chocolate and does not taste like coffee. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine.

      Reply

  • Shakira
    September 10, 2020

    How much cakes would I get if I used 8” instead.

    Reply

    • Natashas Kitchen
      September 11, 2020

      Hi Shakira, 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

  • Mary
    September 10, 2020

    For the Chocolate Cake-hate coffee, never buy it! Can I use water or milk…anything but coffee!

    Reply

    • Natasha's Kitchen
      September 11, 2020

      Hi Mary, 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

  • Olivia
    September 10, 2020

    Hi Natasha, this looks fabulous! Do you think I could straight swap the flour for almond meal/flour? I’m guessing I could?!

    Reply

    • Natasha's Kitchen
      September 10, 2020

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

      Reply

  • Sheila
    September 9, 2020

    Hi Natasha! I have just baked this chocolate cake today for my nephew’s birthday! I have yet to taste it but I am sure it’s delicious!! I cannot believe this is an eggless and butterless cake! Wow! Thank you so much!!

    Love,

    Sheila for OZ

    Reply

    • Sheila
      September 9, 2020

      I mean butterless batter! I have tried making your vanilla cake and cupcakes and they are the best!! I will make them all the time now!! Thank you once again Natasha!! You are beautiful in every way! Hugs!

      Sheila from Australia

      Reply

    • Natashas Kitchen
      September 9, 2020

      You’re welcome, Sheila! It is one of our favorite and most popular recipes! I’m happy you’re enjoying that!

      Reply

      • Sheila
        September 11, 2020

        I have finally tasted this cake!! It is so yummy! It will be my chocolate cake recipe from now on. Thanks so much Natasha!!

        ❤️Sheila

        Reply

        • Natasha's Kitchen
          September 11, 2020

          You are very much welcome, Sheila. Thank you for your great review!

          Reply

    • nancy
      September 23, 2020

      so the cake has no eggs?

      Reply

      • Natashas Kitchen
        September 23, 2020

        That’s right! No eggs!

        Reply

  • Ruba Fadayel
    September 9, 2020

    Hi, can we substitute the olive oil with butter in the chocolate cake recipe.
    Thank you for the fantastic recipes.

    Reply

    • Natasha's Kitchen
      September 10, 2020

      Hi Ruba, I have not personally tried that yet but someone else commented this: “Best chocolate cake I’ve probably ever had! I didn’t have white vinegar and substituted it 1Tb of apple cider vinegar and butter instead of olive oil! Turned out great!” I hope this is helpful!

      Reply

  • Debbie
    September 9, 2020

    This recipe looks amazing! I’m not a coffee fan – is there something else I could substitute this with so I can make this cake?

    Reply

    • Natashas Kitchen
      September 9, 2020

      Hi Debbie, I highly recommend using coffee as it really enhances the flavor without really a strong coffee taste.

      Reply

  • Anastasia
    September 9, 2020

    Can I use boiling water instead of coffee? Also, what if I only have extra virgin olive oil on hand, should I use it? Thanks

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Hi Anastasia, I highly recommend using coffee as it really enhances the flavor without really a strong coffee taste. I wouldn’t also recommend using extra virgin oil but you can use canola or vegetable oil instead.

      Reply

      • kyle
        September 20, 2020

        whats the difference between using extra virgin olive oil and normal olive oil? btw i used vegetable oil since i ran out of olive oil

        Reply

        • Natasha's Kitchen
          September 20, 2020

          Hi Kyle, vegetable oil should be good too. The one I use is a 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 that does have a strong flavor.

          Reply

  • C
    September 7, 2020

    PLEASE MAKE RED VELVET CAKES WITH CREAMCHEESE FROSTING!! 🙂

    Reply

  • Rasika Dhadiwal
    September 6, 2020

    The cake turned out awesome! However I have a question. What would it taste a bit bitter? Any precaution to be taken next time I bake so that it’s not bitter. Also proportion of coffee powder to water.

    Reply

    • Natasha
      September 7, 2020

      Hi Rasika, I haven’t had that experience. Make sure not to change any proportions in the recipe.

      Reply

  • Tanmayi
    September 6, 2020

    Hi! This is THE best chocolate cake recipe ever! I’ve been trying to bake a proper eggless cake since forever now but never quite nailed it. But this was on point right in the first go! *Touch wood*

    So in short, I love you!

    Also, can you please pretty please share a recipe for an eggless vanilla cake recipe as well? I’ve tried recipes which have yogurt in the past, but they’ve never turned out to be good. I’d really be super grateful if you can share a recipe for an eggless vanilla cake recipe as well!

    Thanks in advance!

    Stay safe 🙂

    Reply

    • Natasha's Kitchen
      September 6, 2020

      I am so glad to know that you love this recipe! I don’t have an eggless vanilla cake recipe but thanks for suggesting that.

      Reply

  • Mesha
    September 5, 2020

    This chocolate cake was amazing not overly sweet and just the best chocolate cake! Very moist and delicious! Thank You for all your recipes! I’ve only tried a few of your recipes and they’ve turned out great! Love You, your recipes, and of course your videos!

    Reply

    • Natashas Kitchen
      September 5, 2020

      I’m so happy you’re enjoying our recipes Mesha! That’s so great!

      Reply

  • Insha
    September 4, 2020

    Hiii!
    I really wish to try out this recipe, however is there a substitute for olive oil…can i use canola instead?

    Reply

    • Natashas Kitchen
      September 4, 2020

      Hi Insha, the olive oil can be replaced with canola oil, I haven’t tried it with vegetable but it should work. The one I use is a 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 that does have a strong flavor.

      Reply

  • Vesh
    September 1, 2020

    Absolutely love the chocolate cake video . Will definitely give it a try very soon
    Thank you

    Reply

    • Natashas Kitchen
      September 1, 2020

      You’re welcome Vesh! I hope you love this recipe!

      Reply

  • Anastasiya Campbell
    September 1, 2020

    This recipe seems awesome! Your blog has taught me so much about cooking!!

    I have a questions, if anyone can help. My husband is very athletic and I want to make him a cake for his birthday, but I’m sure he would feel better eating it if there was more protein in it. Is there anyway to add protein powder to this recipe and keep the moisture and taste? Thank anyone who knows!

    Reply

    • Natashas Kitchen
      September 1, 2020

      Aww that’s the best Anastasiya!! Thank you for sharing that wonderful feedback! To be honest I don’t have much experience with protein powder when it comes to cakes..If you happen to experiment I would love to know how you like that.

      Reply

  • Nadine King
    August 30, 2020

    I love watching your demonstrations, I’ve made many of your recipes and find they are very good.
    Thank you

    Reply

    • Natasha's Kitchen
      August 30, 2020

      You are so welcome, Nadine. I hope you love every recipe that you try!

      Reply

  • Anie
    August 29, 2020

    My friend asked me to make a chocolate cake for her son’s bday. I thought it was a perfect timing to try this recipe so yesterday I baked it. I used half canola oil and half extra virgin olive oil and it turned out great! Today we drove an hour to get to the party and I was worrying that the cake might get distorted because of the hot weather. I was so happy when I put the cake out on the table, everybody liked it and still in perfect shape.. and once everybody got a piece.. hmmm they loved it and thought I am a professional baker! It was so decadent, Natasha was right this recipe won’t fail you! Thank you Natasha!

    Reply

    • Natashas Kitchen
      August 30, 2020

      Awww that’s the best! Thank you so much for sharing that with me Annie! I’m glad it all worked out!! I’m all smiles

      Reply

  • Juliana
    August 29, 2020

    Hi, I have a question what is the
    difference if you use light virgin oil and extra virgin oil? what is the difference, or what will it do to the cake? please respond soon!!

    Reply

    • Natashas Kitchen
      August 29, 2020

      Hi Juliana, I use an extra light olive oil which has a higher smoke point and is flavorless and odorless. I would avoid using extra virgin olive oil.

      Reply

  • Gail
    August 29, 2020

    Tasted the cake for dinner last night it was so moist and delicious. Have guests for an afternoon drink and will share the rest with them. Thanks Natasha.

    Reply

    • Natashas Kitchen
      August 29, 2020

      You’re welcome Gail! I’m happy you enjoyed that!

      Reply

  • Gail
    August 28, 2020

    Hi Natasha. I just made the easiest cake ever. No taste test yet until my daughter-in-law gets here after work. I usually don’t like making cakes as I’m not patient to wait for it to cool. I made the cakes last night and frosted this morning. Thanks for the recipe it’s a keeper. I love your video’s and your upbeat spirit which we all need right now. Thanks so much.

    Reply

    • Natashas Kitchen
      August 28, 2020

      You’re welcome, Gail! Don’t you just love how easy it is!!

      Reply

  • Izzy
    August 26, 2020

    What is the best way to store leftover cake?

    Reply

    • Natasha's Kitchen
      August 27, 2020

      An uncut frosted cake that’s been frosted with buttercream, fondant, or ganache can last at room temperature for up to five days. Keep it covered with a cake keeper or a bowl to protect it from dust or other particles. If your cake has already been cut, that means moisture is already beginning to escape. If you do have leftover cake, use plastic wrap to cover the sliced edges or the areas where the cake is “exposed.”

      Reply

  • Monica Frye
    August 25, 2020

    Hi Natasha,

    I just made this cake for my husband it turned out very easy to make as well as moist and delicious on my first attempt. My husband committed it was as good as his mother use to make and she was a great cook. Love all your recipes, you just might Make me love to cook.

    Reply

    • Natashas Kitchen
      August 25, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Ann
    August 25, 2020

    Hi Natasha,
    If I make and assemble the cake in the morning to be cut at night…how do I store prior to cutting? Also, can i bake in one 9″ springform pan and then slice through the middle to create the double layer?

    Reply

    • Natashas Kitchen
      August 25, 2020

      Hi Ann, 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

      • Gabriela Hermosillo
        August 28, 2020

        No eggs? Ive never seen this before? Whats the reason fir not adding eggs?

        Reply

        • Natashas Kitchen
          August 29, 2020

          That’s right, Gabriela! No eggs! We used other ingredients that help with the volume of the cake.

          Reply

  • Vams
    August 24, 2020

    I have another question. Can I make the cakes tomorrow and refrigerate until Thursday to frost on Thursday?

    Reply

    • Natasha's Kitchen
      August 24, 2020

      Hello Vam, 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

      • Vams
        August 25, 2020

        Thank you!!

        Reply

  • Margaret Williams
    August 24, 2020

    I have question is the cake supposed to raise. Mine didn’t?

    Reply

    • Natasha's Kitchen
      August 25, 2020

      Hi Margaret, yes and the vinegar helps with the rise. Did you omit the vinegar and did you substitute any ingredients?

      Reply

  • Komal
    August 24, 2020

    Can i use mascarpone cheese instead of cream cheese will it taste better ? Im making tommrw morning only if u can reply it will be great as its my birthday tommrw

    Reply

    • Natashas Kitchen
      August 24, 2020

      Hi Komal, I haven’t tried using mascarpone yet for this recipe so I cannot advise. But if you want to do an experiment, please share with us how it goes.

      Reply

  • JUDITH L SMITH
    August 24, 2020

    I wanted to add – cake tastes even better the next day – would be great to add some berries and maybe a bit of whipped cream for special occasions.

    Reply

    • Natashas Kitchen
      August 24, 2020

      Yum! Thank you for that suggestion and feedback!

      Reply

  • Komal
    August 24, 2020

    2 cup Coffee in that how mamy spoons coffee powder ?

    Reply

    • Natashas Kitchen
      August 24, 2020

      Hi Komal, that would be the amount of brewed coffee. 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

  • JUDITH L SMITH (Judy)
    August 22, 2020

    Wonderful cake! One of the easiest I have ever made; didn’t even need the electric mixer. I did substitute canola oil for olive, and I baked in a 9 x 13 glass pan for 45 min. Rose like a champ and nice and light.

    Reply

    • Natashas Kitchen
      August 22, 2020

      I’m so happy you enjoyed this recipe, Judith! That’s so great!

      Reply

  • Vams
    August 21, 2020

    Hi Natasha! This cake looks delish. I was wondering if I could frost and fill the cake with whipped cream that is stabilized with mascarpone. Could you please reply soon???

    Reply

    • Natashas Kitchen
      August 22, 2020

      Hi Vams, I have not tested that combinations specifically with this recipe but it may work! If you happen to experiment I would love to know how you like this!

      Reply

      • Vams
        August 25, 2020

        Will the cake be stable enough to hold the whipped cream?

        Reply

        • Natasha's Kitchen
          August 25, 2020

          Yes it should be

          Reply

  • Maar
    August 20, 2020

    Hi Natasha.
    To begin with, all your recipes are mouthwatering!
    Do you think i can make this chocolate cake and cover it with fondant? I am thinking to make 2 or 3 layers cake and adding almond praline and top it with fondant.

    Thanks alot,

    Reply

    • Natasha
      August 20, 2020

      Hi Maar, I don’t typically work with fondant but I think that would work. You might want some kind of cream between the cake and the fondant though to hold it on.

      Reply

      • Bessie
        October 8, 2020

        Hey Natasha, the recipe sounds easy and I’m glad I found it cz I can make it even when I have no eggs on hand. I’ll make it tommorow for my birthday and will share the results. Might try it with ermine frosting bcz cream cheese costs an arm and a leg in my region.

        Reply

        • Natasha's Kitchen
          October 9, 2020

          Hello Bessie, Happy Birthday in advance! I hope you enjoy your day and you love your birthday cake. I haven’t tried that yet to advise but I imagine that should work too. Please let us know how it goes.

          Reply

  • Avni Banari
    August 20, 2020

    I Made this for my 13th Bday! The best I’ve ever had,the coffee really amplifies the cake.

    Reply

    • Natashas Kitchen
      August 20, 2020

      I’m so happy you enjoyed that! Happy Birthday!

      Reply

  • Keith Hayes
    August 18, 2020

    I made this cake, it is the bomb! Very easy. I took it to work and everyone thought it was the best chocolate cake they have had.

    Reply

    • Natasha's Kitchen
      August 19, 2020

      I’m so glad to hear that, Keith. Thanks for your wonderful feedback!

      Reply

      • Roua
        September 11, 2020

        Have you ever tried it without coffee, if you have does it still taste as good? Thanks

        Reply

        • Natashas Kitchen
          September 11, 2020

          Hi Roua, I have only tried it with coffee. Coffee will provide the very best flavor because it amplifies the flavor of chocolate and does not taste like coffee. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine.

          Reply

  • Megan Baker
    August 14, 2020

    Hi! So I’m making a chocolate cake for my dad for his birthday. But his favorite cake is chocolate cake with orange flavor in it. How much do you think the cake will need? Or should I use orange zest?

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Hi Megan, I have not tried that yet to advise. You might have to do an experiment on that one. I hope it goes well!

      Reply

  • Arika
    August 12, 2020

    What if you cant get light olive oil???
    And do you have to add that vinegar

    Reply

    • Natashas Kitchen
      August 12, 2020

      Hi Arika, I haven’t personally tried that Debbi but I imagine that should work too. If you try and do an experiment, let us know how it goes.

      Reply

      • Keith Hayes
        August 18, 2020

        I used evoo that was all I had and it turned out great. I am not sure what the vinegar does but the cake is great.

        Reply

        • Natashas Kitchen
          August 18, 2020

          I’m so glad you enjoyed that Keith!

          Reply

  • Steffi
    August 10, 2020

    Hey Natasha. I really love all your recipes. Have tried a few and they came out really well. Loved by all. For this chocolate cake, can oil be replaced by butte

    Reply

    • Natashas Kitchen
      August 10, 2020

      Thank you for that great compliment, Steffi! I’m so happy you are enjoying our recipes! I haven’t tested this myself but one of our readers in the comment section mentioned trying that.

      Reply

  • Steffi
    August 10, 2020

    Hi Natasha, I really love your recipes . Tried a few and they have come out really well. For this one wanted to know if I can add butter instead of oil

    Reply

    • Natashas Kitchen
      August 10, 2020

      Hi Steffi, I have not personally tried that yet but someone else commented this: “Best chocolate cake I’ve probably ever had! I didn’t have white vinegar and substituted it 1Tb of apple cider vinegar and butter instead of olive oil! Turned out great!” I hope this is helpful!

      Reply

  • Sambhavi
    August 10, 2020

    Hey Natasha! I loved this recipe. Thank you so much for sharing it!
    I was just curious about something. What is the significance of the coffee being warm?
    Thanks!

    Reply

    • Natasha
      August 10, 2020

      Hi, It can be room temperature or warm, just as long as it is not hot.

      Reply

  • Umaimah
    August 9, 2020

    Hey Natasha!

    I tried this Cake for the 4th time for our Eid holiday last weekend as it came out SO SO good! For the first time I tried it with Hershey’s cocoa and it seriously made a difference.

    And I also made it in a Casserole dish and poked holes and added Chocolate Ganache & frosted with Whipped ganache.

    Everyone LOVED it!!!

    Thank you for your amazing recipes.

    Reply

    • Natasha's Kitchen
      August 9, 2020

      Wow, that is so great! Your comments made me so happy, thank you for sharing your good experience with us.

      Reply

  • Nancy Frantz
    August 6, 2020

    Oh my goodness, this cake is awesome. I made it for my husband for his birthday and he loved it. I have made many of your recipes and have not been disappointed in any of them. Thanks so much for sharing them.

    Reply

    • Natashas Kitchen
      August 6, 2020

      You’re welcome, Nancy! I’m so happy you enjoyed this recipe!

      Reply

  • Karin
    August 6, 2020

    Hi Natasha! I love your recipes. This is my first time making this and the cake was so fluffy that the middle puffed up. When I put my chocolate cake upside down on the wire rack it seemed to crack in the middle. I am assuming this was only because it was still too warm? Any recommendations?

    Reply

    • Natashas Kitchen
      August 7, 2020

      Hi Karin, that is possible but it is hard to say without being there! It is best to let the cake cool before transferring for this reason also.

      Reply

  • Lisa
    August 2, 2020

    Do you have a recipe for a marble cake that combines your vanilla and chocolate cake together? My son is requesting that for his birthday. Thanks in advance for your help.

    Reply

    • Natasha
      August 3, 2020

      Hi Lisa, I don’t have anything like that but it’s a great idea. If I come up with something great in the future I will be sure to share it.

      Reply

      • Lisa
        August 4, 2020

        Thank you!

        Reply

  • AJ Cabrera
    July 30, 2020

    Hello! Can I use vegetable oil instead of olive oil?

    Reply

    • Natasha's Kitchen
      July 31, 2020

      That should work too!

      Reply

      • Alexandra Nagy
        October 25, 2020

        Can someone please tell how the many grams is 1 cup? I keep finding different answers on google.

        Reply

        • Natasha's Kitchen
          October 25, 2020

          Hi Alexandra, this Ingredient Weight Chart is pretty accurate so you may use this as a guide. I hope this helps.

          Reply

  • Monica Q
    July 30, 2020

    Super tasty & moist! Loved it! My 5 year old loves chocolate anything & this one here, hit the spot!! The frosting was also delicious!! Creamy & smooth!! Highly recommended. Thank you for sharing your recipes!!

    Reply

    • Natashas Kitchen
      July 30, 2020

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

      Reply

      • Elizabeth
        August 26, 2020

        Hello Natasha.Can l successfully bake this cake in a 9 by 13 glass casserole dish?

        Kind regards,
        Elizabeth

        Reply

        • Natashas Kitchen
          August 27, 2020

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

          Reply

  • Adrijana
    July 29, 2020

    Amazing cake! I made this for the first time for my 2-year-olds birthday party (she requested a chocolate cake haha). Everyone loved it. I used decaf coffee, and lowered the amount of icing sugar in the frosting to 3.5 cups instead of 5, but otherwise followed the recipe exactly. It was great – sweet, moist, perfect. I’ll definitely be making it again.

    Reply

    • Natasha
      July 29, 2020

      I’m so happy you loved the chocolate cake recipe and frosting! I often love to reduce the sugar when I can get away with it. Thanks for sharing that it works with 3 1/2 cups of sugar instead of 5.

      Reply

  • Annah
    July 29, 2020

    Hi Natasha! I am taking your recommendation and using it as my birthday cake. I am so excited!

    Reply

    • Natasha's Kitchen
      July 29, 2020

      Great! Happy Birthday in advance and I hope you love your cake.

      Reply

  • Nalini Armoogam
    July 28, 2020

    Made the chocolate cake for my Anniversary today. Everyone loved it.

    Reply

    • Natasha's Kitchen
      July 29, 2020

      Happy Anniversary! I am so glad that everyone enjoyed this cake.

      Reply

  • Annah
    July 28, 2020

    hi Natasha! i was so excited the first time i commented and you replied. at 12 years you’re my favourite food blogger! pls can u replace the vinegar with lemon juice? i want to make it with your amazing caramel sauce for my birthday this week. i’m taking your recommendation and using it for a birthday cake. i’m so excited!

    Reply

    • Natashas Kitchen
      July 28, 2020

      Hi Annah! I’m so happy you’re enjoying our recipes!! Honestly, I haven’t tested that so I’m not sure how it would affect the flavor. One of my readers mentioned this in a comment but it wasn’t clear if she had tested this with her own family version of chocolate cake or our recipe that I had posted: “I’ve also used cider vinegar and lemon juice and again, good results.”

      Reply

  • Melanie J
    July 24, 2020

    Hi Natasha,

    I will be making this today (hopefully). I will be replacing light olive oil with canola. But I have 2 7×3 round pans, what temp and time should I bake them in? Thanks for your help!! I love you recipes

    Reply

    • Natashas Kitchen
      July 24, 2020

      Hi Melanie, I hope you love this recipe! The temperature will stay the same but you may need to alter the bake time.

      Reply

  • Krista
    July 23, 2020

    I’ve made this cake a few times and have SO much fun making multiple layers with frosting in between. I actually cut the 2 round cakes each in half to give it 4 layers. We don’t drink coffee, so I substitute it with hot water, and it still turns out beautifully. But beware–you need a sweet tooth (like me) to eat more than a few bites of this at a time. It’s quite rich!

    Reply

    • Natashas Kitchen
      July 23, 2020

      Isn’t it so good! I’m so glad you enjoyed this recipe Krista!

      Reply

  • Fleur
    July 21, 2020

    Hello
    How do you measure powdered sugar?
    Are you using measuring cups for all ingredients?

    Reply

    • Natashas Kitchen
      July 21, 2020

      Hi Fleur, yes, we use dry ingredient measuring cups for our powdered sugar. I think this post on measuring will be helpful to you.

      Reply

  • MM
    July 18, 2020

    This recipe is a keeper thank you so much for the ratio of coffee I used Nescafé and two cups of warm water and three tablespoons worked great.It was the best homemade chocolate cake ever.

    Reply

    • Natashas Kitchen
      July 18, 2020

      Sounds like you found a new favorite! I’m so happy you enjoyed that!

      Reply

  • PATRICIA
    July 16, 2020

    beautiful chocolate cake and eggless wow looks amazing thank you

    Reply

    • Natashas Kitchen
      July 16, 2020

      I’m so happy you enjoyed that. You’re welcome!

      Reply

  • Dee
    July 15, 2020

    Hi what can I substitute for the coffee we have an allergy to it

    Reply

    • Natasha's Kitchen
      July 15, 2020

      Hello Dee. 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

  • Kimberlee
    July 14, 2020

    I made this cake with two of my granddaughters for their dad’s birthday. They did most of the measuring and mixing. It turned out moist and delicious. I have never made such a delicious chocolate cake before. I live in Alabama and they live in Oregon so this is a special memory for all of us.

    Reply

    • Natashas Kitchen
      July 14, 2020

      Awww that’s the best! Thank you so much for sharing that with me, Kimberlee! I’m all smiles

      Reply

  • MM
    July 13, 2020

    Hello I will be using instant coffee powder to make coffee.Please advise how much to use.its my nieces birthday on Thursday and I want to use this recipe.

    Reply

    • Natasha's Kitchen
      July 14, 2020

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

      Reply

  • MM
    July 13, 2020

    Hi I was wondering how much coffee did you put in two cups of water

    Reply

    • Natasha's Kitchen
      July 13, 2020

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

      Reply

    • Natashas Kitchen
      July 13, 2020

      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

      • MM
        July 13, 2020

        Thank you so much

        Reply

  • Samantha
    July 13, 2020

    Hi Natasha

    I’m a newbie in baking and I tried to make this cake with the exact measurement of ingredients and instructions you gave but mine turned out to have dry and crunchy outside.

    And I thought it lacked of chocolate taste. I used Dutch process cocoa powder (the only cocoa powder I had).

    Can I make it with melted chocolate?

    Reply

    • Natashas Kitchen
      July 13, 2020

      Hi Samantha, I haven’t had that experience. I’m more than happy to troubleshoot as it should not be dry or crunchy. Did you make any changes to the recipe and measure your dry ingredients correctly?

      Reply

      • Samantha
        July 14, 2020

        Yes, I measured it precisely with grams. Oh I substituted the white vinegar with lemon juice. Is it okay?

        Any tips to make a chocolate cake more chocolate?

        Reply

        • Natasha
          July 14, 2020

          Hi Samantha, I haven’t tried those substitutions so I can’t say for sure how that would taste or affect the rise of the cake.

          Reply

  • katherine pereira
    July 11, 2020

    Hola natasha! hice solo el biscocho, para una prueba y me quedo sin sabor, por que sera? de textura esta genial. ( recien me acorde que no le agregue el toque de sal) jaja

    Reply

    • Natasha's Kitchen
      July 12, 2020

      It should be really sweet, did you substitute anything from the ingredients?

      Reply

  • Maureen kelly
    July 9, 2020

    Hi Natasha..maureen here..just wanted to know the receipe of your chocolate cake n chocolate frosting..
    Can this cake be kept in the fridge after frosting…thanks ..would appreciate a reply

    Reply

  • Poornima
    July 9, 2020

    Hi Natasha,
    I made this cake twice and both turned out delicious.

    This time I used 1/3 cup extra virgin olive oil plus 1/3 cup light olive oil as I ran out of light oil.

    Why did the recipe says use only light olive oil? as I couldn’t find a difference in taste

    Reply

    • Natasha's Kitchen
      July 9, 2020

      Thanks for sharing that with us. Extra virgin olive oil usually has a taste competed to light olive oil but if you didn’t notice it at all then that’s good. It’s going to work but I just prefer light olive oil.

      Reply

  • Christi
    July 9, 2020

    We are not coffee drinkers so don’t have access to it. Could I just leave it out?

    Reply

    • Natasha's Kitchen
      July 9, 2020

      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

  • Marjie
    July 8, 2020

    NatashasKitchen.com If I wanted to bake a bigger cake in a 12×12 pan, what would the measurements be?

    Reply

    • Natashas Kitchen
      July 8, 2020

      Hi Marjie, I haven’t tested this in a 12×12 but I suspect you may have to double or make more of the recipe to be sure you don’t make a very flat cake. One of my readers reported baking the full recipe in a 9×13 pan with good results. She wrote: “Baking it in a casserole-style dish calls for a low and slow cooking method. I cooked it at 300 for 50-55 minutes.”

      Reply

  • Ksusha.A
    July 8, 2020

    Hi Natasha,
    I am planning to make this for my sons bday. I was wondering if it would hold up with some construction zone decor. If it would work in a large sheet pan and if you have any recommendation on the chocolate toppings?

    Reply

    • Natashas Kitchen
      July 8, 2020

      Hi Ksusha, Without testing it in the same size and with the decor you are planning on using, I could only guess. I would suggest baking until a toothpick comes out clean. If using a very large rimmed sheet pan, it wouldn’t be as tall and would require less baking time. I wish I could give you more detailed instructions on that, but without testing, I am not sure.

      Reply

  • Bev Simpson
    July 5, 2020

    Hi Natasha:
    I made this recipe and was so very disappointed in how it turned out! The cake was so dense, it only rose about 1/2″ high. I followed your recipe exactly and yours looked so delicious in your photo. I also made the choc. icing and it was way too sweet for my liking. This was for my Mom’s birthday, but fortunately my husband went out and bought a black forest cake for that evening. I can’t figure out what happened to mine???
    I so wanted it to turn out like yours!!

    Reply

    • Natasha
      July 6, 2020

      Hi Bev, if no substitutions were made in the recipe ingredients and no changes were made in the process, you might need to check your leavening to make sure it is still active.

      Reply

      • Bev Simpson
        July 7, 2020

        Okay, thanks Natasha I’ll try that.

        Reply

    • Nichole
      July 8, 2020

      Recently I ran out of cocoa powder, I only had half- I substitued dark chocolate for the rest and it was less sweet than the first time. I liked both versions, but prefer the original, I’m into sweet.

      Reply

      • Natashas Kitchen
        July 8, 2020

        I’m so happy that worked out! Thank you for sharing that with me Nichole!

        Reply

  • Umaimah Mulla
    July 4, 2020

    Hey Natasha!

    I’ve made this cake 3 times now and each time it was loved by everyone. The 3rd time I made it for my student’s Farewell party (doubled the recipe & made a 1 kg almost cake) and they really enjoyed it!

    Thanks for sharing this recipe.

    It’s my go-to recipe now and I plan on making them as cupcakes next time.

    Reply

    • Natashas Kitchen
      July 4, 2020

      I’m so happy you found a go-to recipe on our blog! Thank you so much for sharing that with me!

      Reply

  • Pritika
    July 3, 2020

    Hi i had a Doubt in this one ! I tried this recipe and I don’t know what went wrong my cake sunk ! Can you guide me for the same ?

    Reply

    • Natashas Kitchen
      July 4, 2020

      Hi Pritika, it’s hard to say without being there. Was anything altered or replaced in the recipe?

      Reply

  • Dilushika
    July 2, 2020

    Hi Natasha, can I make vanilla cake with the exact recipe without adding cocoa. And how can I replace coffee?

    Reply

    • Natashas Kitchen
      July 2, 2020

      Hi Dilushika, I haven’t tried that yet to advise so I am not sure how it will turn out without it. You might want to try the vanilla recipe instead.

      Reply

  • Abbygale
    July 2, 2020

    hi Natasha

    I’ve tried this recipe today and it just tastes AMAZINGLY SOOOOOO GOOD I absolutely love it.

    but i was wondering do you have any brownie recipe that i can try i need to make a batch for a gathering next week.

    Reply

    • Natasha's Kitchen
      July 2, 2020

      Thank you so much for your great feedback! I don’t have a recipe for brownies yet but it’s always requested and it’s on our list.

      Reply

  • Dawn M Borden
    June 30, 2020

    There really are no eggs in this recipe??

    Reply

    • Natashas Kitchen
      June 30, 2020

      That’s right, Dawn! No eggs!

      Reply

  • Gladys
    June 29, 2020

    Wanted to know if instead of coffee, can I use water? I can’t use coffee for health reasons.

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Gladys, Coffee will provide the very best flavor because it amplifies the flavor of chocolate and does not taste like coffee. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine.

      Reply

  • Vicky
    June 23, 2020

    Amazing! I have not changed anything about the recipe and the result did not disappoint. It is a very rich cake due to the wonderful icing so you only need a small slice.

    Reply

    • Natashas Kitchen
      June 23, 2020

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

      Reply

  • Connie
    June 22, 2020

    Hi Natasha! I made this cake for Father’s Day, and it was amazing! I received so many compliments, and some said it was the best chocolate cake they have ever had! I actually really liked it the next day cold right out of the refrigerator! It was the first time making a chocolate cake from scratch, and I’ll probably never go back to the box cake! Your recipes always come out great and your videos are so fun to watch. Thanks!

    Reply

    • Natasha's Kitchen
      June 23, 2020

      That is so awesome! Your comments really made me smile and inspired me to do more recipes. Thanks for sharing!

      Reply

  • Kanchani
    June 22, 2020

    Hi Natasha…I tried this.. so amazing taste, when chocolate cake goes with cream cheese frosting…..
    Just want to know whether how it will be change, if I will use this recipe for two 6″ cake pans. And just a suggestion only, when you add recipes (cakes), can you mention how it should be change with the small size please… it will be very helpful who wish to make a small potion. And love your smile always.

    Reply

    • Natashas Kitchen
      June 22, 2020

      Thank you so much for that suggestion! This will work in a 6 inch pan but you will need to decrease the amount of batter needed. If you experiment I would love to know how you like that.

      Reply

  • Mussarat
    June 21, 2020

    I made the cake for fathers day. It Turned out great. It’s moist with no taste of coffee.
    After reading all the reviews here, i tweaked the frosting recipe. Some reviews said with the exact measurements, they had enough left over or it was too sweet. So I used almost 3 cups of confectioner sugar with half a cup of cocoa. Rest remained the same. It tasted great.
    Recipe is a keeper.

    Reply

    • Natasha's Kitchen
      June 22, 2020

      Thank you so much for sharing that with us. We appreciate it!

      Reply

  • Ally
    June 21, 2020

    hii Natasha,

    can I substitute baking soda for baking powder? if so how much of baking powder should I add?

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Hi Ally, I haven’t tested that to advise. It may not have enough rising power. Baking soda is 4 times stronger than baking powder.

      Reply

  • Allia
    June 20, 2020

    Can i use this recipe to make cupcakes

    Reply

    • Natashas Kitchen
      June 20, 2020

      Hi Allia, I bet that would work!

      Reply

      • Patricia Oreña
        July 24, 2020

        I would also like to try making cupcakes. What would the baking time be? Thanks for letting me know.

        Reply

    • Fiona
      June 21, 2020

      Hii Natasha,
      what type of coffee did you use?

      Reply

      • Natasha's Kitchen
        June 21, 2020

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

        Reply

  • Amber
    June 20, 2020

    I live at almost 5000 feet.
    Do you have altitude adjustments?
    This cake looks amazing and I’m thinking I want to make it for Father’s Day.

    Reply

  • Yoselin
    June 20, 2020

    La mejor

    Reply

    • Natashas Kitchen
      June 20, 2020

      I’m so glad you enjoyed that!

      Reply

  • Zenzile
    June 20, 2020

    Hi,natasha am zenzi I really love wat you are teaching us,last I made lasagne with mince your the best in cooking God bless you nd keep well

    Reply

    • Natashas Kitchen
      June 20, 2020

      Aww that’s the best! Thank you for sharing that with me.

      Reply

  • Dilushika
    June 19, 2020

    Hi,
    Can I use vegetable oil or sunflower oil instead of olive oil?

    Reply

    • Natashas Kitchen
      June 20, 2020

      Hi Dilushika, the olive oil can be replaced with canola oil, I haven’t tried it with vegetable but it should work. The one I use is a 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 that does have a strong flavor.

      Reply

  • Heba
    June 19, 2020

    Hi again, I just want to add a big thank you for including the measurement in the instructions- saves a lot of time flipping back and forth to the ingredients list – you are brilliant!

    Reply

    • Natashas Kitchen
      June 19, 2020

      You’re welcome! I’m so glad that was helpful!

      Reply

  • Ranjana Durga
    June 18, 2020

    Hiiii Natascha! I made this delicious chocolate cake for my husbands birthday! It was beyond our expectation! Rich and amazing cake

    Reply

    • Natasha's Kitchen
      June 18, 2020

      Love it! Thank you so much for your great feedback.

      Reply

  • Yanny Earl
    June 18, 2020

    Hi Natasha, I made a lot of your recipes and all are good. For cake, I notice you usually use 1 cup flour but this one is 3 cups flour. I’m planning to make this for my son’s birthday next week. This time he asks for chocolate cake and I don’t like “heavy” cake. Will it taste “heavy”? We love the soft fluffy texture of your strawberry cake (the one with 4 ingredients).

    Reply

    • Natasha
      June 18, 2020

      Hi Yanny, this is a little denser than our sponge cake but it is still nice and moist and doesn’t seem heavy. It’s the softest when enjoyed the day it is made, but it does keep well.

      Reply

  • Dania
    June 18, 2020

    Hi Natasha,
    I want to make this cake recipe for father’s day, but I do not have the same baking dishes as those that you used. Can I use one baking dish which is larger.
    Thanks for the recipe!

    Reply

    • Natasha
      June 18, 2020

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

      Reply

  • Mehak
    June 17, 2020

    Hi Natasha!

    Thank you for sharing this recipe. I baked this cake with my kids for my daughter’s 9th birthday. The cake was easy to make even with two children wanting to participate in everything. The result was outstanding!
    The cake was delicious, especially the buttercream was finger licking good. I think I ate atleast half a cup of it while putting it on the cake.

    There were no leftovers! It’s my husbands birthday next month. Do you have an amazing carrot cake recipe I can try?

    Reply

    • Natasha's Kitchen
      June 17, 2020

      Thank you so much for sharing that with us, I am so glad that everyone loved the chocolate cake! Here’s my Carrot Cake recipe. I hope you like it too.

      Reply

  • mary kolesar
    June 16, 2020

    A family member is allergic to coffee. What can I substitute.

    Reply

    • Natasha's Kitchen
      June 16, 2020

      Hi Mary. 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

  • Karina
    June 15, 2020

    Hi Natasha!
    I’m preparing to make 2 of your cakes this week for parties on Saturday. This one and the carrot cake. Sometimes on busy weeks, I bake/frost and place the ready cake in the freezer for a few days until it’s ready to be served. (I use the freezing/thawing methods from cakebycourtney and usually those cakes are with a type of buttercream frosting). However, would you recommend freezing either this cake or the carrot cake already frosted? Or would it be safer to just freeze the cake alone, and just frost the day before the event?

    Thanks!

    Reply

    • Natasha
      June 15, 2020

      Hi Karina, 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 before your event.

      Reply

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