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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

4.95 from 486 votes
Prep Time: 25 minutes
Cook Time: 35 minutes
Cake Cooling: 45 minutes
Total Time: 1 hour
Chocolate Cake Recipe on platter

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

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

Ingredients

Ingredients for Chocolate Cake:

Ingredients for Chocolate Frosting:

Instructions

How to Make Chocolate Cake Layers:

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

  2. In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).

  3. In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.

  4. Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting.

How to Make the Chocolate Frosting:

  1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 12 oz cream cheese with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.

  2. Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).

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

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

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

 

 

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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

  • Stacey
    November 23, 2022

    Hi Natasha, this is absolutely the best chocolate cake, hands down. I don’t understand all the complaints about cracking and it being dry. This year I started baking cakes for sale as a side business and your recipe is my go to chocolate cake – the best.

    Reply

    • Natashas Kitchen
      November 23, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Stacey! Happy Thanksgiving!

      Reply

  • Joan Olson
    November 19, 2022

    Hi Natasha

    I used baking soda. Did you mean baking powder . The cake didn’t rise very much.
    Thanks
    Joan

    Reply

    • NatashasKitchen.com
      November 19, 2022

      Hi Joan! Baking soda is correct. Look over the recipe again to see if you missed any steps or if any ingredients were mismeasured. This is my how to measure ingredients HERE. Don’t over-mix the batter. Also, be sure to let your oven preheat all the way before baking. I also encourage the use of an internal oven thermometer. I hope that helps!

      Reply

  • Haley
    November 13, 2022

    The only thing I can taste is the coffee. It’s dry and the flavor is definitely not coffee. Highly disappointing and not a good chocolate cake recipe at all

    Reply

    • Natasha's Kitchen
      November 13, 2022

      You should not taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee next time if you prefer.

      Reply

  • Lorraine Mccann
    November 11, 2022

    What have I been doing wrong. When I tried to get it out of the baking tin it started to fall apart.

    Reply

    • NatashasKitchen.com
      November 11, 2022

      Hi Lorraine. Did you let the cake cool? Also, I would recommend looking over my process again to see if you missed anything. Be sure to measure your ingredients correctly.

      Reply

  • Fathima
    November 10, 2022

    Please I want to know the flour measurement in gram because I’m using 1cup as 250g but your measurements are different please reply to this Natasha….

    Reply

    • Natasha's Kitchen
      November 10, 2022

      Hi Fathima, you can click Metric in the recipe card to convert the ingredients to grams. Hope that helps!

      Reply

  • Fathima
    November 10, 2022

    Hi Natasha, Im a big fan of your recipe I love the way you make everything..😍😍

    Reply

    • Natasha's Kitchen
      November 10, 2022

      Thank you for your love and support. It means a lot to us!

      Reply

  • Kathy McCray
    October 31, 2022

    Can this cake be baked in a 9×12 in pan and if so how long? It looks so good I will be using a sugar-free sweetener hope it turns out ok. I love to watch you.

    Reply

    • NatashasKitchen.com
      October 31, 2022

      Hi Kathy! Thank you, I’m glad you enjoy my recipes and videos. I haven’t tested this cake in different pans to advise on measurements and baking times. You’d have to experiment with it.

      Reply

  • luanne
    October 31, 2022

    I noticed the cake does not call for any eggs. Was that a mistake??

    Reply

    • Natasha's Kitchen
      October 31, 2022

      It is not a mistake, this is an eggless cake.

      Reply

  • Katie
    October 31, 2022

    This cake is delicious and came out looking just like the picture! And easy too! Just wondering does it require refrigeration after?? I accidentally left it out overnight, not thinking about the cream cheese. It’s in the fridge now. Will it be ok to eat? It was left out for 8 hours.

    Reply

    • NatashasKitchen.com
      October 31, 2022

      Hi Katie! Yes, it should be refrigerated when it’s made with cream cheese frosting. Cream cheese frosting should only be left out for 2 hrs according to the FDA.

      Reply

  • Catherine Perez
    October 30, 2022

    Hi Natasha, I just wanted to know about substituting the sugar (I’m diabetic) like Equal or any non sugars, and by the way the cake looks beautiful and delicious.

    Reply

    • Natasha
      October 30, 2022

      Hi Catherine, I haven’t tested that so I can’t speak to that.

      Reply

  • Kiki
    October 30, 2022

    I’d love to make this cake. Have been thinking about it for a very long time. My question is can I reduce the sugar a bit? I can see this disappearing in a day in my house. Or use sweetened cocoa instead? Thank you.

    Reply

    • Natasha's Kitchen
      October 31, 2022

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

      Reply

  • Cheryl Wilson
    October 28, 2022

    This sounds delicious! What can be used instead of creme cheese?

    Reply

    • NatashasKitchen.com
      October 28, 2022

      Hi Cheryl! You may try looking through my other frosting recipes HERE to find an alternative to make.

      Reply

  • Lena
    October 27, 2022

    I’d like to try this cake tomorrow 🤞hopefully it turns out good! And just a question when is your recipe book coming out??

    Reply

    • Natashas Kitchen
      October 27, 2022

      I hope you love this cake, Lena! It’s one of our most popular! My book is due to release Fall of 2023! We can’t wait!

      Reply

  • Nicolas
    October 24, 2022

    I’ve made this cake twice and it is excellent. And it great to have an eggless cake in todays economy. Are there any other options for the oils? Like sunflower or canola?

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Hi Nicolas, thank you for the good feedback! My go-to’s for cakes and baking are canola oil, vegetable oil and extra light olive oil (my favorite). Other oils tend to be more fragrant.

      Reply

      • Lyle
        November 13, 2022

        Hi Natasha… LOVE this cake! The only thing I did different was to use canola oil instead of olive oil. Not a fan of olive oil in sweets.

        Reply

        • Natasha's Kitchen
          November 13, 2022

          Sounds good! Great to know that you love this recipe.

          Reply

    • Wendy O!
      October 31, 2022

      I used ghee inplace of the oil the same measurement and it was fabulous!!!

      Reply

  • lia
    October 20, 2022

    If I want to adjust the recipe to account for a 9 in square pan how do I shift the ingredients and oven temperature?

    Reply

    • Natashas Kitchen
      October 20, 2022

      Hi Lia, I haven’t tested that so I’m not sure how it would bake up in one 9″ square pan. 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

  • Alissa G
    October 15, 2022

    I have a question, can I replace the cocoa powder with melted chocolate?

    Reply

    • NatashasKitchen.com
      October 15, 2022

      I have not tested this to advise. If you experiment, let us know how it turns out.

      Reply

  • Pat
    October 15, 2022

    Hi Natash
    It’s Pat again and had to write and tell you how your chocolate cake saved the day for a mom who needed chocolate cupcakes that were egg free and Gluten Free and she could not find any in a bakery anywhere. She started telling me and you could see she was in a panic so I told her I could make her some GF and egg free. I made your receipt with Cup4Cup GF flour again and boy were they a hit! I decorated them just for the kids party and every child got to have one. Your chocolate cake saved the day!

    Reply

    • NatashasKitchen.com
      October 15, 2022

      That’s wonderful, Pat! I’m so glad to hear that. Thank you for sharing with us.

      Reply

  • Jackie Pimm
    October 14, 2022

    Hi Natasha, I love all your recipes, my question is with the majority of your baking you use unsalted butter why is this. Thanks Jackie

    Reply

    • NatashasKitchen.com
      October 14, 2022

      Hi Jackie! Using unsalted butter allows me to better control the saltiness of a recipe by how much salt I add. In most cases, you can use salted but should omit any additional salt that the recipe calls for.

      Reply

  • Rahima
    October 13, 2022

    Hi Natasha,

    I want to bake this for my daughter’s birthday tomorrow. I want to do it in advance as we are planning to go out in the evening. Can I leave it in the fridge before I need to serve?

    Reply

    • NatashasKitchen.com
      October 13, 2022

      Hi Rahima! Yes, you can refrigerate this cake. I would suggest taking it out about an hour before serving so that the frosting can soften a little bit.

      Reply

  • Mevy
    October 6, 2022

    Hi Natasha,
    I’m wanting to make this recipe for my daughters birthday this weekend and was winding how many teaspoons of coffee should I add to the water?
    Thank you

    Reply

    • NatashasKitchen.com
      October 6, 2022

      Hi Mevy! Typically you would use about 2 teaspoons of ground coffee for every 6-8 ounces of water to brew the coffee. You can also use instant coffee and follow the directions on the packet.

      Reply

  • Mabs
    October 1, 2022

    Omg! I tried to divide the recipe into half and baked using my small rice cooker in the house for 1hr since I dont have an oven and I was so happy! It turns out really good! This is my first time trying to bake an easy recipe as a beginner. It really motivates me to do more! Thank you so much Natasha! Baking is really helping me to cope up with my postpartum depression. Its so yummy! When my daughter grow up she will definitely love my cake!

    Reply

    • Natashas Kitchen
      October 1, 2022

      Aww, that’s the best! Thank you so much for sharing that with me, Mabs. I’m all smiles

      Reply

      • shari
        October 15, 2022

        pls tell me why my cake is feel like dough and when i was leveling out my cake like a lot for cake came off

        Reply

        • NatashasKitchen.com
          October 15, 2022

          Hi Shari, did you make any substitutions? I would look over my recipe and instructions again to see if you missed anything. Also, be sure to watch my tutorial on how to measure your ingredients, HERE. If you used too much flour, that could be the issue. Also, be sure to not over-mix your batter.

          Reply

  • Debra Robinson
    September 30, 2022

    Will definitely be making this cake! I am 67 yrs young and you still inspire me with your receipes!! God bless you!

    Reply

    • Natashas Kitchen
      September 30, 2022

      I hope you love it, Debra! Blessings to you!

      Reply

  • Debra Robinson
    September 29, 2022

    I love your receipes! I follow you all the time! Awesome keep up the wonderful work!!

    Reply

    • Natasha's Kitchen
      September 29, 2022

      Thank you for your excellent feedback, Debra. I hope you’ll love all the recipes that you will try from us!

      Reply

  • Leesa Oertli
    September 23, 2022

    I made this for a family celebration and it is the BEST chocolate cake I have ever had. This is my new go to recipe for chocolate cake. Thank you so much, I will be trying more of your recipes.

    Reply

    • NatashasKitchen.com
      September 23, 2022

      Hi Leesa! That makes me happy to hear. Thank you for sharing.

      Reply

  • Leda Sammons
    September 23, 2022

    I wonder if we added 2 eggs in the batter, if the problem many people are having with the cake cracking and breaking apart, if that would solve the problem. Eggs would obviously help hold the cake together but I don’t know if it would ruin this recipe. Any advice before we try it?

    Reply

    • Natashas Kitchen
      September 23, 2022

      Hi Leda, if all of the ingredients were measured accurately it should not crack. Also, be sure to let it cool completely before transferring, that may take longer than 15 minutes. That is the most likely culprit of crack.

      Reply

  • Denra
    September 23, 2022

    How do you find the tools Natasha uses when she says”I’ll link to the notes”. I can never find it.
    Thank you

    Reply

    • NatashasKitchen.com
      September 23, 2022

      Hi Denra! Anywhere you see red lettering is a link attachment, just click on it. You can also find my amazon shop, HERE.

      Reply

  • Marilyn B
    September 23, 2022

    Wow! As a confirmed choclaholic this sounds fantastic! Might my only question is, how do you keep from looking like a blimp with all this sugar and fat…….. and 691 calories in each slice! It really made my mouth water but I think I gained 5 pounds just looking at it. 🥰

    Reply

  • Rose
    September 22, 2022

    You are so humble Natasha! You give credit to your husband as well as yourself, you must be a woman of God !

    God bless you!🙏🏻

    Reply

    • Natasha's Kitchen
      September 22, 2022

      Thank you for your kind words, Rose. We appreciate it.

      Reply

  • Rose
    September 22, 2022

    You are so humble Natasha! You give credit to your husband as well as yourself, you murr at t be a woman of God

    God bless you

    Reply

    • Natasha's Kitchen
      September 22, 2022

      Thank you, we appreciate your kind words.

      Reply

  • Susana Bastos
    September 22, 2022

    Hello Natacha a doubt this chocolate cake does not go eggs? Kisses from Portugal

    Reply

    • Natashas Kitchen
      September 22, 2022

      Hi Susana, this cake truly doesn’t require eggs! I hope you love it!

      Reply

  • Pat
    September 22, 2022

    Made this cake with Cup4Cup Gluten Free flour as I said I was going to try and it came out perfect and no one could believe it was GF! Everyone wants the receipt

    Reply

    • Natashas Kitchen
      September 22, 2022

      That’s just great! Thank you for sharing your wonderful review, Pat!

      Reply

  • Kari
    September 22, 2022

    I Just love this cake!!! I make it all the time, Its the best we have ever had and so easy to do

    Reply

    • Natashas Kitchen
      September 22, 2022

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

      Reply

  • ReIs
    September 15, 2022

    Can I use extra virgin olive oil or vegetable oil instead of light olive oil?

    Reply

    • NatashasKitchen.com
      September 15, 2022

      We use light olive oil because it has a more neutral taste but the vegetable oil would work well in its place.

      Reply

  • Sadhvi Jain
    September 14, 2022

    Hi ,thank you so much for the most delicious eggless chocolate cake…I have a question can I add a melted butter for stacking cake

    Reply

    • NatashasKitchen.com
      September 15, 2022

      Hi Sadhvi! I’m happy you love this cake.
      I am not sure I understand the question about the melted butter…?

      Reply

  • Liz
    September 12, 2022

    I just want to let you know that you make me look like some sort of culinary genius lol My family has loved everything I have made from your website and I have made many of them. I tell them that my friend Natasha is helping with dinner and they are excited because they know it will be great. One last thing I throughly enjoy your videos! Informative, great instuctions and funny! Thanks for being you!!

    Reply

    • NatashasKitchen.com
      September 12, 2022

      Thank you for sharing, Liz! I’m glad my videos are helpful and so glad to hear my recipes are enjoyed. 🙂

      Reply

  • Pat
    September 9, 2022

    Going to make this with Gluten Free flour and will let you know how it come out.

    Reply

    • NatashasKitchen.com
      September 9, 2022

      We would love to hear the feedback, Pat! Thank you.

      Reply

  • Veena
    September 8, 2022

    Hi Natasha,
    Great recipe!!wondering if I could use it make cupcakes and how many would this recipe make?
    Thanks

    Reply

  • Vicky
    September 1, 2022

    Your Chocolate Cake Recipe is the best that I have ever made! Delicious!

    Reply

    • NatashasKitchen.com
      September 1, 2022

      That’s great to hear, Vicky! I’m so glad you enjoy it. 🙂

      Reply

  • lina Farah
    August 21, 2022

    I tried this recipe but it turned out to be chewy does any one give us a hint.
    Thank you

    Reply

    • Natashas Kitchen
      August 21, 2022

      Hi Lina, this cake is normally more soft and fluffy than dense & chewy. I always recommend making a recipe the first time with the ingredients that are listed without modifications. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Debbie Dziedzic
    August 16, 2022

    Just double checking that the chocolate cake recipe is accurate and that there are no EGGS in this recipe? Is this correct?

    Reply

    • NatashasKitchen.com
      August 16, 2022

      Yes, that is correct. No eggs are necessary for this recipe. 🙂

      Reply

  • Joni Thornburg
    August 14, 2022

    So the zucchini chips are amazing and the sauce also.
    The chocolate cake is also delicious and I have never made a cake without eggs but…..it was great. Of course the icing is the bomb!!!!!
    Love your recipes and really love the videos… helps to see it in progress… please keep cooking and sharing😊

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Glad you’re enjoying them! I hope you’ll love all the recipes that you will try.

      Reply

  • Karen Kresge
    August 12, 2022

    Hi Natasha : I made your chocolate cake for the family reunion!! They were a big hit and I can’t thank you enough!! Happy weekend to you! Take care.

    Reply

    • NatashasKitchen.com
      August 12, 2022

      That’s wonderful! I’m glad it was a hit. Thank you. Have a great weekend as well. 🙂

      Reply

  • Rita
    August 4, 2022

    I love this cake and have made it many times. My question is does it need to be refrigerated?

    Reply

    • Natashas Kitchen
      August 4, 2022

      Hi Rita, yes, 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

    • Jessica
      October 13, 2022

      Can the coffee be substituted with another liquid? We are not coffee drinkers and I cannot stand the taste.

      Reply

      • NatashasKitchen.com
        October 13, 2022

        Hi Jessica! You can’t taste the coffee flavor, but the coffee helps enhance the chocolate flavor. You can replace it with warm water if you’d like.

        Reply

  • Pat
    August 4, 2022

    Made this cake it was vert good! My husband loves choc cake!

    Reply

    • NatashasKitchen.com
      August 4, 2022

      Hi Pat! I’m glad to hear that. Thank you!

      Reply

  • Kasia
    July 27, 2022

    Hi Natasha,

    This cake was absolutely delicious!
    Would it work with white chocolate buttercream icing and, if so, do you have a recipe for it please?

    Thanks 😊

    Reply

    • NatashasKitchen.com
      July 27, 2022

      Hi Kasia! Yes, I think that white chocolate buttercream would pair wonderfully with this cake. I do not have a recipe for buttercream but I have a whipped White Chocolate Frosting here that you may enjoy. It uses cream cheese and heavy whipping cream.

      Reply

  • Florence Whitehead
    July 4, 2022

    I would like to try the chocolate cake, but my husband can’t drink coffee, any alternatives?

    Reply

    • NatashasKitchen.com
      July 4, 2022

      You can replace it with warm water.

      Reply

  • Natasha's Kitchen
    June 27, 2022

    I can see the 5 stars, thank you!

    Reply

  • Oona
    June 27, 2022

    THIS WAS THE BEST CHOCOLATE CAKE I’VE EVER HAD!!! I made this for my teacher’s birthday, and it was a huge hit. I was initially a bit sceptical of the cream cheese chocolate frosting, but it was AMAZING!!!! The cake was perfectly rich and chocolate and not too sweet!!

    Reply

    • Natashas Kitchen
      June 27, 2022

      I’m so glad it was a hit, Oona! Thank you for your great feedback!

      Reply

  • Grace
    June 26, 2022

    Thank you dear again for ur excellent recipe . Made for my daughter’s birthday and it was yum😘😘

    Reply

    • Natasha's Kitchen
      June 26, 2022

      You’re welcome, Grace. Good to know that it was a hit!

      Reply

  • Linda V
    June 20, 2022

    Can I use vegetable oil instead of olive oil?
    Also, Natasha, do you have recipe for meat balls in the crockpot? Preferably sweet and sour.
    Thank you🌷

    Reply

    • Natashas Kitchen
      June 20, 2022

      Hi Linda, My go-to’s for cakes and baking are canola oil, vegetable oil, and extra light olive oil (my favorite). Other oils tend to be more fragrant.

      Reply

  • Mary
    June 18, 2022

    Hello – Could you suggest something to replace 2 cups of coffee?

    Reply

    • NatashasKitchen.com
      June 18, 2022

      You could use warm water in its place.

      Reply

  • G m
    June 15, 2022

    Can I ask a question about the chocolate cake recipe please when you said to use 2 cups of warm coffee how many Tbs or tsp of coffee do I need to add to the 2 cups of water to make the 2 cups of coffee

    Reply

    • Natashas Kitchen
      June 15, 2022

      Hi G, we used our espresso machine, I haven’t tried it with instant coffee, but I recommend checking your package instructions.

      Reply

      • Lisa
        September 24, 2022

        We have an espresso machine as well. Did you brew two large cups? I don’t usually like coffee flavor in food, but love coffee- weird I know. Anyway, I just don’t want it to be too much coffee with the espresso. I am leaning towards trying one cup espresso and 1 cup warm water- but usually like to try recipes as is written the first time around.

        Reply

        • NatashasKitchen.com
          September 24, 2022

          Hi Lisa! We used 2 cups of brewed coffee in this recipe. The coffee flavor doesn’t come through but it definitely helps enhance the chocolate flavor in the cake. That much espresso may be a bit strong so you may want to experiment with it and add water to your preferred taste. When drinking coffee, I have used 2-3 shots of espresso and added them to hot water to “water it down” and make it into more of a “cup of coffee”. I hope that helps give you an idea of where to start. Either way, I’m sure this recipe will still be great with more or less coffee, some of my readers omit the coffee completely.

          Reply

  • Nisha
    June 14, 2022

    Hi Natasha, How much batter would I need to make a 2 kg cake?

    Reply

    • Natasha
      June 14, 2022

      Hi Nisha, I haven’t weighed this cake so I’m not sure how to advise. If you go to the serving size, you can scale the cake ingredients that are listed up or down. I hope that helps.

      Reply

  • Marie Marrazzo
    June 13, 2022

    Can you make this cake in a bundt pan without the frosting.
    Love watching you & trying recipes.

    Reply

    • Natashas Kitchen
      June 13, 2022

      Hi Marie, I haven’t tried that myself, but I saw in a comment one of our readers share this: “I made this cake yesterday, it turned out amazing! I used a Bundt pan, baked at 350 degrees for 50 minutes, it was perfect!” I hope that helps.

      Reply

  • Gisela Longhitano
    June 10, 2022

    Hi Natasha, love your recipes! I have made the chocolate cake so many times and also love all your other recipes. One thing I recently tried with the chocolate cake is baking it the day before. The cake stayed moist and the only thing I needed to worry about the next day was making the frosting. Such a time saver 🙂

    Reply

    • NatashasKitchen.com
      June 10, 2022

      So glad you enjoyed this. Thank you, Gisela!

      Reply

  • Vince
    June 5, 2022

    Love this recipe. Some of the best Chocolate cake ever!
    Can this be made into a sheet cake? How would the recipe be adjusted? How long would you bake, I’m assuming a 9×13 pan

    Reply

    • NatashasKitchen.com
      June 6, 2022

      Hi Vince! So glad you enjoy this recipe. I did not test this in a larger pan. I recommend using a cake pan conversion chart (you can google this) and adjusting from there. Keep the temperature the same, but you’ll have to bake it longer so keep an eye on it and it is done baking when a toothpick comes out clean.

      Reply

  • Sama
    June 4, 2022

    Hi Natasha, I always follow your recipes., and they go well always. But this cake was sooo fluffy. I baked the 2 pans and waited 1 hour to take them out but my two cakes broke easily and not suitable to cut them in half, level them and fill with frosting . What did I do wrong can you advise?

    Reply

    • Natashas Kitchen
      June 4, 2022

      Hi Sama, I haven’t had that outcome, so I can’t speak to that. Substitutions may hinder the recipe outcome ensure that each step was closely followed and no substitutions were made.

      Reply

  • Maham Aman
    May 31, 2022

    Hi Natasha! Just a quick question. Can this cake be used with fondant? I mean can we cover it with fondant..

    Reply

    • Natashas Kitchen
      May 31, 2022

      Hi Maham, While I haven’t tested that, I think fondant could work well with a crumb coat of frosting underneath it.

      Reply

      • Maham Aman
        May 31, 2022

        Thank you 😊
        I’ll try the cake for my daughter’s half birthday and then will share the review aswell 😊. And I’m sure like always the recipe won’t disappoint at all. 😊

        Reply

        • Natashas Kitchen
          June 1, 2022

          I hope you both love it! Happy Half Birthday!

          Reply

        • Lala
          June 11, 2022

          Hi Natasha, tried a lot of your recipes and they’ve consistently turned out great.

          I’d like to make this for a friend’s birthday but I’m stumped with the coffee though. If using instant coffee powder, how much will i need for this?

          Reply

          • Natasha's Kitchen
            June 12, 2022

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

  • Frances
    May 30, 2022

    Love your videos so fun to watch and recipes great!
    Thank you

    Reply

    • Natasha's Kitchen
      May 30, 2022

      You’re welcome. Thank you for always watching!

      Reply

  • Christina
    May 19, 2022

    Help! I took my cakes out of the pans after letting them rest 15 minutes on a rack, and removed the parchment. As my cakes started to cool, they cracked a lot. What do you recommend to avoid the cakes cracking as they cool? Should I leave the parchment paper on? Leave in pans longer to cool before removing cakes from pans? These are for a birthday cake and I’m already starting over.

    Reply

    • Natashas Kitchen
      May 19, 2022

      Hi Christina, be sure to let it cool completely before transferring, that may take longer than 15 minutes. That is the most likely culprit of a crack.

      Reply

  • Simona
    May 13, 2022

    Hi,
    can I use Mascarpone instead of Cream Cheese? Should be the same thing, right?

    Thanks,
    Simona

    Reply

    • Natasha's Kitchen
      May 13, 2022

      Hi Simona, I saw someone else commented this “Here in Florida there is a shortage of cream cheese so he substituted mascarpone for the cream cheese. This cake is so Delicious. Thank you Natasha” I hope that helps.

      Reply

  • Jen
    May 9, 2022

    I made this recipe on the weekend – I am known by my family as a chocolate cake afficionado – and they all said this was particularly delicious. I made a chocolate buttercream frosting instead of the cream cheese called for because I am not a fan of the chocolate cream cheese combination, but it was still amazing.

    Reply

    • Natashas Kitchen
      May 9, 2022

      Wow! That’s so great! I’m so glad this was loved, Jen! Chocolate cake is the perfect treat in my book!

      Reply

  • Shannon West
    May 8, 2022

    I use black cocoa powder because i had it on hand and it gave it a deep rich chocolate flavor. This is by far the best chocolate cake I’ve ever had. I’ve made it several times and it’s always a hit. It’s so moist. I can’t believe there are no eggs!

    Reply

    • Natasha's Kitchen
      May 8, 2022

      Love it! Thanks for the awesome review, Shannon. Yes, no eggs and still very delicious!

      Reply

  • Shauna
    May 6, 2022

    What can I substitute for the coffee? Is there anything else that I can use and the cake would still be as good?

    Reply

    • Natashas Kitchen
      May 6, 2022

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

      Reply

  • Tara Niewender
    May 4, 2022

    Hi Natasha~ I made this last weekend and it was a huge hit. I will never go back to storebought cake or frosting again. However I wanted to change it up and make cupcakes instead this weekend. How long do you suggest I cook them for? The normal 18-20 minutes? Love your recipes, watch you all the time!!!

    Reply

    • Natashas Kitchen
      May 4, 2022

      Hi Tara, I’m so glad to hear this was a hit! I have another recipe for Chocolate Cupcakes HERE if you would like to use it instead or as a guide! I hope this helps!

      Reply

    • Joanna
      May 16, 2022

      I have a large muffin pan that holds 15 muffins. This recipe fits perfectly and they bake for about 20 min.

      Reply

      • Natashas Kitchen
        May 16, 2022

        Thank you so much for sharing that with us!

        Reply

  • Oxana
    May 3, 2022

    Best choclate cake! My family loves it!
    The only thing that I changed, cut the powdered sugar in half and it is sweet enough for us.
    Thank you so much!

    Reply

    • Natasha's Kitchen
      May 3, 2022

      Great to hear that cutting the sugar in half gave good results too! Thanks for sharing that with us.

      Reply

  • Gina
    May 3, 2022

    Natasha, I am perplexed. I have made two 13x9x2 inch devil’s food cakes in the last 4 days and both went into the trash. I never have had so much trouble making this cake. It is my husband’s favorite and for the life of me I can not get the wet and dry ingredients to balance. The cake did not rise it sunk in the middle and other one cracked this time.

    I made the Devil’s Food Cake on Pillsbury Softsilk Cake Flour box. This recipe is 2 cups granulated sugar, 1 cup butter, softened, 1 tsp. vanilla extract, 2 eggs room temp. 2 1/2 cups Softsilk Enriched Bleached Cake Flour, 1 cup Dutch-processed cocoa powder or unsweetened cocoa powder, 2 tsp. baking soda, 1/2 salt, 2 1/4 cups Buttermilk. Baked at 350F for 30 minutes I 13x9x2 inch pan.
    Can you help?
    I made with Crisco Shortening sticks instead of butter. I used 1 cup plus 2 Tbsp of cake flour and 1 cup AP flour instead of just 2 1/2 cups AP flour only. Used 1/2 Hershey’s Cocoa powder instead on 1 cup and used hot water to bloom it before adding to the batter. Used sour milk, 3/4 cup with 1 1/2 tsp white vinegar because my husband and I don’t like the buttermilk taste in cakes. This mixture mimics Buttermilk as you know.

    Reply

    • Natasha
      May 5, 2022

      Hi, I haven’t tried making that Devils food cake so I can’t speak to it or troubleshoot a recipe that I haven’t tried. I have not had that issue with my recipe here.

      Reply

  • Cath
    May 3, 2022

    I am going to make the chocolate cake. Can I use caster sugar instead of granulated

    Reply

    • Natasha's Kitchen
      May 3, 2022

      Hi Cath, I have not tried that substitute ingredient to advise if it will be okay. If you do an experiment, please let us know how it goes.

      Reply

  • Nica
    April 28, 2022

    Hi natasha!

    I am so glad to have been following you and trying out some of your recipes. I found this chocolate cake and red velvet recipe so satisfying. Not over powerong sweetness… just the balance of everything. Thank you so much for giving out this free recipes that we can look forward too always..

    Reply

    • Natashas Kitchen
      April 28, 2022

      I’m so glad you thought the balance was perfect too, Nica! Thank you so much for sharing that awesome review with me!

      Reply

      • Rajna Radic
        May 7, 2022

        Awesome recipe and beautiful chocolate cake! Made it for my son’s 12th birthday as he requested a chocolate cake. Everyone said it was amazing, even guests who weren’t fans of chocolate cake loved it!

        Reply

        • Natashas Kitchen
          May 7, 2022

          That’s just awesome! Thank you for sharing your wonderful review, Rajna! Happy 12th Birthday to your son!

          Reply

  • Montse
    April 26, 2022

    Hi Natasha! I have made this cake a couple of times and it is truly delicious! Do you think it would still turn out well if I used a bundt cake pan to bake it? and maybe finish it with some chocolate glaze…

    Reply

    • Natasha's Kitchen
      April 26, 2022

      Hi there, I saw one of our readers shared and commented this “I made this cake yesterday, it turned out amazing! I used a Bundt pan, baked at 350 degrees for 50 minutes, it was perfect!” I hope that helps.

      Reply

    • Hajara
      May 26, 2022

      Hey Natasha,
      I have baked this cake today……Not tried the taste yet because its for an order…..looks good though😍 ……..the cake top was smooth but a bit hard (just on the top)…..I tried slicing one cake into half and the whole thing collapsed eventhough I had sliced it after it was completely cooled down
      Thinking if it is necessary to cut the top of my other 2 cakes
      Will the hard top be obvious after cutting into the iced cake (iced with Chocolate Ganache)
      Please help😭

      Reply

      • Natashas Kitchen
        May 26, 2022

        Hi Hajara, it’s hard to say without being there. Was anything altered or replaced in the recipe? It sounds like it may be overbaked, or too much flour was used? Measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

        Reply

  • Chichi Tuwai
    April 24, 2022

    hello Natasha I’m a big fan of your videos and I tried this chocolate cake recipe and it turned out great! stay blessed x sending ❤ from Fiji Islands

    Reply

    • Natasha's Kitchen
      April 24, 2022

      Hi Chichi, great to hear that it was a success! Thank you so much for sharing that with us.

      Reply

  • Christy
    April 23, 2022

    I love chocolate cake but have never found a really good one. I would love to try your recipe since I have made so many of your other recipes and have loved all of them. My husband loves your brownies! The issue is that I don’t have any of the light olive oil, is it possible to use a substitute?

    Reply

    • NatashasKitchen.com
      April 23, 2022

      You can use vegetable/canola oil if you have this.

      Reply

  • Carol Smith
    April 23, 2022

    Hi Natasha. I love your videos and recipes. What could I use as a substitute for the coffee?

    Reply

    • NatashasKitchen.com
      April 23, 2022

      Hi Carol, I haven’t tested an alternative. You can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to use decaf coffee if you prefer but I think you could use water as well.

      Reply

  • Holly Knowles
    April 23, 2022

    Looking at the ingredients for the cake looks like it’s a mocha flavored chocolate with the 2 cups of coffee, but the frosting looks like straight chocolate. I have a brownie mix I want to make with a mocha frosting. What amount of coffee would I need to switch up your chocolate frosting to a mocha one???

    Reply

    • NatashasKitchen.com
      April 23, 2022

      Hi Holly, I have not tested this but I would think you could add a few teaspoons of espresso (cooled) or instant coffee powder. You’ll have to experiment with it. Also, this cake contains coffee but you cannot taste the coffee at all. It really helps to amplify the chocolate flavor without altering the taste.

      Reply

  • LILY
    April 8, 2022

    Hi Natasha,

    Would I be able to substitute Olive Oil for Canola Oil? Would it affect the recipe?

    Reply

    • Natashas Kitchen
      April 9, 2022

      Hi Lily, while that may work, my go-to’s for cakes and baking are canola oil, vegetable oil and extra light olive oil (my favorite). Other oils tend to be more fragrant.

      Reply

  • Monica
    April 6, 2022

    I’ve made this cake before and it was so great, but I can’t remember what I used as a substitute for white vinegar! I live in Europe and can’t get white vinegar (only for cleaning but it’s much stronger) Would cider vinegar be a better swap? Any suggestions? I really wish I could remember what I did last time. Thanks!

    Reply

    • NatashasKitchen.com
      April 6, 2022

      Hi Monica! I’m happy to hear that you enjoyed this cake. I haven’t tested cider vinegar, it could work. Acidity is needed to react with the baking soda agent, you could also use lemon juice.

      Reply

      • Monica
        April 10, 2022

        I tried lemon juice and the cake was perfect, so I can attest that it’s a good sub.

        The frosting wasn’t my family’s favorite, so in the future I will use buttercream like the first time around. Thanks!!

        Reply

        • Natasha's Kitchen
          April 10, 2022

          Nice, thanks a lot for sharing! I’m glad the lemon juice worked well in this recipe too.

          Reply

  • Dianne
    April 4, 2022

    Hands down, this is the most delicious cake I have ever made. It was so moist and the icing absolutely made it almost sinful. And my 4 year old granddaughter chose the recipe. She loves “Tashas cooking shows”.

    Reply

    • Natasha's Kitchen
      April 4, 2022

      How adorable, she already knows what recipe to choose. So lovely, I hope your family will love all the recipes that you will try for them.

      Reply

  • Sathvika
    March 31, 2022

    Hi Natasha, I only have a single 7” cake pan. At what temperature and for how long should I bake the cake for?

    Reply

    • Natashas Kitchen
      March 31, 2022

      Hi Sathvika, I haven’t tried this in a 7″ pan to advise. You will likely need to adjust the recipe quite a bit since it will not fit in one 7″ pan. If you experiment, let me know how you liked the recipe.

      Reply

  • Charan
    March 23, 2022

    How much coffee do u use for 1 cup?? Is it 1teaspon coffee per cup? Tq

    Reply

    • Natasha's Kitchen
      March 23, 2022

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

      Reply

  • Diane
    March 20, 2022

    No eggs? I don’t think I’ve ever made a cake with no eggs🤷‍♀️

    Reply

    • Natasha's Kitchen
      March 20, 2022

      Yep that’s right, no eggs!

      Reply

  • shila m
    March 11, 2022

    YUMMY! turned out perfect. i baked in a square pan, will be putting m&m on the icing for my baby’s 1st birthday! thanks natasha for the wonderful recipe. 🙂

    Reply

    • Natashas Kitchen
      March 12, 2022

      That sounds so cute! Happy first birthday to your baby!

      Reply

  • Roger Friesen
    March 8, 2022

    What brand of 9-inch cake pans do you use? I noticed that they are “gold” colour.

    Is non-stick preferrable to heavy duty aluminum?

    Reply

  • Tariq
    March 6, 2022

    Hi Natasha!
    I believe there’s a mistake in the metric measurements of the dry ingredients.
    It’s says 3 cups of flour for 375 g
    And then it’s says 2 cups of sugar for 400 g. The flour should be more than the sugar in terms of grams. Thank you!

    Reply

    • Natashas Kitchen
      March 7, 2022

      Hi Tariq, the flour will weigh less than sugar since it is lighter in weight as a whole. I hope that helps.

      Reply

  • tawn
    March 6, 2022

    yes. came out perfect and i am no baker. definitely never done the white vinegar thing til now. the only chocolate cake ive made in the last 20 years is that sour cream sheetcake from my grammas recipe. im always suspect at sweet baked goods that call for oil instead of butter and ive never seen olive oil ,,,so i used coconut oil–same amount and it was the bomb. then i made the cream cheese frosting but added a dash of lemon and extra vanilla to keep it white on dark. excellent

    Reply

    • tawn
      March 6, 2022

      oh whoops–it was the easy chocolate upcake recipe that i followed/modified actually. was on this page to check the cream cheese frosting. thanks again tho, cute videos

      Reply

    • Natasha's Kitchen
      March 6, 2022

      I’m happy to know that you loved the result! Thank you for sharing that with us.

      Reply

  • Cathy
    February 28, 2022

    Love all your recipes & Videos!!!!! Made my first Charcuterie Board with your video!! Was amazing. Now in search of the perfect Chocolate Cake for my sister-in-laws birthday in May!!! I think I hit the jackpot!!

    Reply

    • Natashas Kitchen
      February 28, 2022

      I hope you love this cake! It is so good!

      Reply

  • CoCo
    February 27, 2022

    Absolutely delicious cake! I made the double layer and it split after sitting for about an hour. What did I do wrong? Did it not cool enough before frosting? I’ve never been much of a baker. It did taste amazing and it really was a test for my family so not earth shattering that it split. The cake did not drop & was moist and the frosting was amazing also!

    Reply

    • NatashasKitchen.com
      February 28, 2022

      Hi CoCo, I am not sure what happened but not letting the cake cool enough before frosting will affect the stability, so please try again. Let it cool completely or even transfer to the refrigerator for 1-2hrs after it has cooled down to room temperature. This will make the cake crumb more stable to work with. I hope this helps.

      Reply

  • Sini
    February 25, 2022

    This is one perfect chocolate cake recipe I have ever followed n got the best results. 👌 just love it

    Reply

    • Natashas Kitchen
      February 25, 2022

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

      Reply

  • Lori
    February 19, 2022

    I made this cake yesterday, it turned out amazing! I used a Bundt pan, baked at 350 degrees for 50 minutes, it was perfect! Thanks for another amazing recipe Natasha! Going to try your vanilla one next!

    Reply

    • Natashas Kitchen
      February 19, 2022

      I’m so glad to hear this works well in a bundt pan! Thank you so much for sharing that with me.

      Reply

  • Lori
    February 19, 2022

    I made this cake yesterday, it was delicious and so easy! I cooked it in a Bundt pan, 50 min at 350, perfect! Thanks for another excellent recipe Natasha!

    Reply

    • Natashas Kitchen
      February 19, 2022

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

      Reply

      • Kudee
        April 10, 2022

        Cake turned out perfect and so delicious. I have little bit extra frosting though. How long can i keep the frosting in the fridge or freezer? Want to try the cake again on a later day.

        Reply

        • Natasha's Kitchen
          April 10, 2022

          Hi there, glad you loved it! It will stay good in the refrigerator for several days, but you will have to let it get closer to room temp for it to pipe easily.

          Reply

  • NatashasKitchen.com
    February 14, 2022

    Yes, it should be if you are not consuming it quickly. Cover and refrigerate. 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.

    Reply

    • Niki
      March 17, 2022

      Hi Natasha,

      I am just wondering if I can make this frosting a day ahead before I frost my cake?

      Reply

      • Natashas Kitchen
        March 17, 2022

        Hi Niki, I haven’t tried making just the frosting alone a day ahead, but the entire cake keeps well in the fridge for up to 5 days.

        Reply

  • emily kavourias
    February 13, 2022

    I made this incredible cake today for Super Bowl 2022. It was such a hit ! Moist, and so rich. I wouldn’t change a thing on this recipe.
    Definitely keeper. Thx again for a superb and easy recipe.

    Reply

    • Natasha's Kitchen
      February 14, 2022

      Wow, love it! I’m happy to know that this cake recipe was a huge hit. Thank you for sharing!

      Reply

  • Karyn
    February 13, 2022

    I wanted to make a cake for my husband’s birthday and just glanced at the recipe. While making the recipe I was surprised to see no eggs and vinegar was an ingredient. I asked myself if I picked the wrong recipe. Boy was I wrong! This cake was phenomenal. It was so moist and the icing was out of this world. Rave reviews from the family. I would give it 10 **********. Thanks so much.

    Reply

    • Natasha's Kitchen
      February 13, 2022

      Hi Karyn, thanks for the perfect rating. Good to know that you followed the recipe and it turned out great!

      Reply

  • Rita
    February 13, 2022

    Hello, i have a question, would the chocolate cake rise properly and enough if i use a 10inch heart shaped cake pan? What should i alter in the recipe in order not to get a very thin cake layer? Thank you for your amazing recipes!

    Reply

    • Natashas Kitchen
      February 14, 2022

      Hi Rita, I think you can probably make it in a 10″ pan, but it will make a thinner cake layer.

      Reply

    • Nancy
      February 23, 2022

      I’d do one and half times the recipe to bake in larger pans. That’s what I’d do if baking it but just a guess.

      Reply

  • Anna M
    February 12, 2022

    You forgot to mention the two eggs this recipe needs. It is mentioned in the cupcake recipe , in order to make a cake, you need to double that one and the cupcake recipe calls for one room temperature egg.

    So don’t forget to add TWO room temp eggs to the wet ingredients before combining.

    Reply

    • Natashas Kitchen
      February 12, 2022

      Hi Anna, this is intentional an egg-free recipe.

      Reply

  • Jenny
    February 10, 2022

    I absolutely luv the chocolate cake here on your site. That I’ve made it a few times for birthday cakes or even same recipe in cupcake form.
    Although sometimes my kids request a vanilla cake. I’ve made your vanilla cake but it wasn’t as much a fave. So I wonder if I can use choc cake recipe and substitute cocoa to make it vanilla? Also the choc cake recipe is fantastic as it doesn’t use a mixer so it’s so quick and easy for me! Hoping you can help with a suggestion….

    Reply

    • Natashas Kitchen
      February 10, 2022

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

      Reply

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