Chocolate Cake Recipe (VIDEO)
A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. This always gets rave reviews and makes for a stunning chocolate birthday cake.
Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse! If you are a chocolate lover, this homemade chocolate cake is for you!
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THE Chocolate Cake Recipe:
My son’s first words when he saw the cake were “Wow that look’s just like the cake from Matilda!” We watched the Matilda movie recently, but I’m betting this one’s even better because it’s intensely chocolatey and satisfies the fiercest craving for chocolate cake without being cloyingly sweet.
We combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
The Best Cocoa for Chocolate Cake:
We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.
Can I substitute with Dutch Process Cocoa?
When a recipe calls for baking soda, it is best to stick with Natural cocoa powder because it has a higher acidity level than dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. Learn more about all the different kinds of cocoa here.
Tips for Smooth Chocolate Frosting:
The whipped chocolate cream cheese buttercream frosting is indulgently chocolatey, silky smooth and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:
- Cream together the butter and cream cheese first to prevent lumps
- Sift in the powdered sugar and cocoa since cocoa tends to clump.
How to Make Chocolate Cake:
This cake doesn’t get any easier. It’s no more complex than a boxed cake as long as you know how to measure ingredients correctly.
- Whisk together the wet ingredients
- Whisk together the dry ingredients
- Combine wet with dry ingredients
- Divide into prepared pans and bake
How to Get Even Cake Layers:
When making a layered cake, it is important to make sure you are dividing the batter equally. Not only is this important for even heights for a prettier cake, but your layers will have even bake times. I always double check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.
More Chocolate Desserts (for Chocolate Lovers!):
- Chocolate Ganache – glaze cakes, cookies or whip into frosting
- Eclairs – dipped in chocolate ganache and filled with cream
- Chocolate Spartak – easily my favorite cake
- Dark Chocolate Cupcakes with White Chocolate Frosting
- Black Forest Cake – with cherries and kirsch
Watch Natasha Make Chocolate Cake:
I hope this Moist Chocolate Cake recipe becomes a new favorite for you. Homemade chocolate cake is way better than Costco’s (there, I said it).
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Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. Homemade chocolate cake makes for a stunning birthday cake.
Ingredients
Ingredients for Chocolate Cake:
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cups warm coffee (not hot)
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup light olive oil not extra virgin
Ingredients for Chocolate Frosting:
- 12 oz cream cheese room temperature
- 1 cup unsalted butter (16 Tbsp) room temperature
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder (natural)
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
How to Make Chocolate Cake Layers:
-
Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.
-
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).
-
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.
-
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:
-
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.
-
Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).
-
Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cake.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha,
Thanks to you I love baking and cooking. Almost every time I have tried your recipes, its been delicious. Im not sure what I did wrong with this cake, but for some reason the upper layer of my cake formed a slight crust and when we took a bite into the assembled cake, it was like there were grains of something – like it was crunchy. Any idea why that could be so? But otherwise, it was delicious!
Hi, I haven’t had that experience. Did you make any substitutions or possibly use a coarse sugar?
Can you make this cake 1 or 2 days in advance?
Do you know or have a recipie for chocolate mousse cake filling?
Hi Sierra, I think it’s the most moist the day it’s made but it does keep really well. Be sure to cover and refrigerate. I would suggest letting it come to room temperature for 1-2 hours before serving for it to soften up again.
Thank you Natasha.
Hi. I’m confused because I’m not a huge baker. You say 2 cups of coffee but is it 2 cups from a measuring cup or 2 cups filled to the coffee pot line.
Hi Rachel, it is 2 cups in a liquid measuring cup or 16 oz as a liquid measure.
Hi Natasha, thank you for sharing this recipe. Looks yummylicious and can’t wait to try it. Also, no eggs?
Hi Jan, that’s right, no eggs in this recipe. I hope you love it.
Your recipes always look so good! I’m curious about one of the ingredients in the chocolate cake recipe – why ‘light olive oil not extra virgin’? Thank you.
Hi Susan, extra virgin olive oil is not ideal for baking because it imparts its own flavor.
Thank you for responding Natasha. That makes perfect sense!
I’m not a coffee drinker. Don’t have it on hand What can I substitute it with?
Hi Zeffie, 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.
I don’t consider myself a good cake baker. I love cooking in general, but this is not my specialty. Can I use two 8 inch rounds if I don’t have two 9 inch rounds?
Hi Kat, 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.
Thanks for this delicious and yummy cake recipe. I will make this for my daughters, they love chocolate cake.
Can I use canola or any other oil instead of olive oil?
Hi Sam, you sure can! I hope you and your daughters love these recipes.
Hello Natasha,
I made this cake during the holidays and it was so delicious!
Just one a question: I followed every step but the top layer of the cake slightly shifted/slipped. How can avoid that from happening next time?
Thank you!
Hi Joy, I’m so glad you loved the cake! It helps with slicing (so it doesn’t slide), if the cake is refrigerated for a little bit to firm the cream a little bit.
Can I make this in a 13×9 pan? And if so can I half the recipe?
Hi Molly, I haven’t tested this in a 9×13 but I suspect if you cut the recipe in half, it would make a very flat cake. One of my readers reported baking teh 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.”
This is the absolute best choc cake recipe I have ever tried. Made it for the first time last month for my son’s 16th birthday. He absolutely loved it. I had to make it again last week. It was super moist and super delicious to be eaten cold as well.
Making it again tomorrow.
That is the best when kids love what we moms make. That’s so great!
Hi
This cake looks amazing and I am going to give it a try
I cannot have dairy though, so I am not sure what to do for the frosting – would a buttercream frosting with DF “butter” be the best option? Would I add anything to give it a similar flavour to the butter/cream cheese combo, or to cut down on the sweetness?
Hi Belinda, I wish I could be more help with your question but I honestly have not experimented with DF butter so I’m not sure how it would change the consistency or process. You might try experimenting with a vegan chocolate frosting like this one from my friend at Downshiftology.
Hello Natasha,
thank you for all your recipes they are amazing.
I am going to make this cake for my fiancé its his birthday.
Could you let me know what size cake tins you use?
Thank you!!
Hi Emma, we used two 9″ cake pans. Thank you for that wonderful review.
Going to make this cake but I was wondering can I use canola oil? Thank you
Hi Heidi, to be honest, I haven’t tested that one so I can’t say for sure. A vegetable or canola oil would work. If you experiment with any of those options, let me know how it goes. Sorry, I can’t be more helpful.
Hello Natasha,
How long do we need to bake them in an Gas Oven?
Hi Monisha, I don’t have a gas oven to test this with but it should be about the same amount of time. Gas ovens are a little trickier. I would recommend reviewing this article which might help with things to consider when using a gas oven.
No eggs?
Hi Rosa! That’s correct! No eggs in this recipe.
Thank you for sharing this different type of chocolate cake and for the metric conversion. I do have two questions: I’m at high altitude (4800’) and a very, very dry climate. I worry about the cake drying out to much while cooling. Also any recommend in time or temperature?
Hi Peter, I haven’t tried it at high altitude so I would suggest following the general guidelines for baking at high altitudes.
My sister has made this forever. It is my favorite, We lost her recipe when she passed away. I am so thrilled to have this again. Thank you,Cindy
I’m so glad you found this recipe on our blog, Cindy!
Can I use vegetable oil?
Hi Maggie, A vegetable or canola oil would work. If you experiment with any of those options, let me know how it goes. Sorry, I can’t be more helpful.
Just to make sure before I make this recipe, there’s no eggs? If so, that’ll make a great vegan chocolate cake. Can I make cupcakes with this batter?
Hi Felicia, that is correct this recipe does not call for eggs. I hope you love it! That should work, we left some tips in the comments regarding cupcakes and pan baking, search “cupcakes”. I hope that helps
This cake is so delicious and easy. It also keeps great in the fridge—my husband loves his cold, and I throw mine in the microwave for 15 seconds. Perfect!!
That’s just awesome!! Thank you for sharing your wonderful review
Hi natasha,
Love all your recipes. Can I use apple cider vinegar instead of white vinegar .
Hi Svetlana, I honestly have not tried that in this recipe so I’m not sure how it would affect the flavor of the cake. Apple Cider vinegar usually has a lower acidity percentage so that may affect the rise.
Thank you so much. If it’s just for rising can I skip the white vinegar and add baking powder instead, or any other alternative you can suggest.
Hi Svetlana, since baking is so much of a science, I can’t make that recommendation without testing it first. Baking soda is 4 times stronger than baking powder so it would need some experimenting.
I used 2 tbsp of black instant coffee mixed in 2 cups of water. I decreased the amount of sugar to 1 1/2 cups and It comes out perfect. Not so sweet, moist and dense. My husband loves it. Thanks Natasha
Thank you so much for sharing that with me!
Hello. We love your recipes! But I hate coffee. Am I going to taste it in the finished product?
Hi Kim, it is not noticeable in the finished product, but coffee does amplify the flavor of chocolate.
Hi Natasha, thank you for this recipe. We found the icing really too sweet compared to your other cakes which we loved. Our favourite is the strawberry cake with the old fashion chocolate decoration. I would make this cake again but with cream based icing.
Hi Yaye, you can definitely substitute with different icing if you prefer a less sweet icing. We found this to be a great balance for the amount of cocoa in the frosting. We have even made this cake with Swiss Meringue Buttercream frosting and it worked well.
Hello Natasha! We decided to cook this amazing chocolate cake for tonight. It´s ready and the flavor is incredible. Today was my daughter who cooked with only my help. Simply fantastic as all your recipes. Happy New Year 2020 from Costa Rica.
That’s so great, Valentin!! Happy New Year!
Does it make a difference if i cut down on the powdered sugar for the frosting?
Hi Rochelle, It may seem like alot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness.
Posted my review earlier I have no idea why it was never posted on the site. It was dry and the cake itself tasted like dirty vegetables. It was completely awful. I followed the recipe step by step, I don’t see how this review is not valid unless only 5 star reviews are applicable?
Hi Janet, I scanned through the spam box and didn’t see any comments from you. I’m seeing this as your first comment on my site. Maybe your original message didn’t go through – that can happen if you click off the page before it fully submits. I’m not sure. This is one of our most popular cakes. Without being there with you or more info, it is difficult to say what went wrong, but I am always happy to help troubleshoot. Did you make any changes in the recipe? Any ingredient substitutions or changes to the process? Maybe your oil was rancid – that can definitely throw the flavor.
The oil was good. I used black coffee, as in no milk or sugar added to coffee. I wonder if that did it? It was my Christmas cake, but the icing was really great.
I guess the only explanation is one (or some) of the ingredients was no good. There is no way this cake tastes bad.
I used 1 tbsp instant coffee in 2 cups water and it worked well.
And it tasted too sweet for my family. Can I reduce the amount of sugar to 1 cup in the cake recipe?
Hi Yan, Thank you for sharing that with us. It may seem like alot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness.
Hi Yan, I haven’t tested it with 1 cup of sugar so I’m not sure how that will affect the outcome of the cake. With a stronger coffee, the sweetness balanced the cake. Also, using a sweeter frosting can make it taste sweeter (not sure if that was the case for you). If I were to cut down the sugar, I would probably start with 1 1/2 cups so it isn’t such a drastic change that could affect the rise and texture of the cake. If you experiment, please let me know how it goes.
Hi Natasha!
Thank you for all your amazing recipes. You are a true baking chef! Kudos to you.
I would like to use this recipe to make a layered cake using different size pans like in the link below. How do you recommend managing baking them in the oven? Bake them in the same batch and Take off the oven the small pans first?
Fat Daddio’s PRD-1BOX Anodized Aluminum Round Cake Pan Celebration Set, Set of 3, Silver, 1-Box Mix
Hi, I honestly haven’t tried baking it that way so I wouldn’t be able to make a recommendation without some trial and error but here is a tutorial that I found online which may help you gage cooking times.
Thank you very much. I’ll give it a try and let you know the outcome
You’re welcome! We look forward to it!
Hello Natasha. Could I make the entire cake with frosting a day in advance? Will it be just as good the next day? I’m making this recipe this weekend for my sons birthday. He’s so excited about this chocolate cake… he watched the video with me and requested it for his birthday right away haha!
Hi Jacquelyn, I think it’s the most moist the day it’s made but it does keep really well. Be sure to cover and refrigerate. I would suggest letting it come to room temperature for 1-2 hours before serving for it to soften up again.
How do you make the warm coffee?hoe many spoons of coffee for 2 cups of water?
Hi Cherry, we used our espresso maker. 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 reach chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 tea spoons decaf instant coffee (light/medium roast).” I hope that helps.
Hello Natasha, I was looking at your recipe and noticed you didn’t add any eggs ?
That’s correct, Daniela! There are absolutely no eggs in this recipe! I hope you love it!
Hey, when you write 2 cups of coffee, do you mean 3 teaspoons of coffee in 2 cups of warm water?
Also, I read in one of your comments to not use convection mode. How do I bake in a microwave without using the convection mode then? Any other alternative?
Hi Gulati, 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 reach chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 tea spoons decaf instant coffee (light/medium roast).” I hope that helps.
I only have 8 inch round cake pans..does the cooking time need to be adjusted at all?planning on making it tomorrow!
Hi Faye, 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.
No egg or butter milk
Hi Vivian! That is correct! I hope you give this recipe a try soon!
Looks divine! Is there anything I can substitute the coffee with? Thanks!
Hi Taylor, 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.
This has to be the BEST chocolate cake ever. So many people have complimented me when I’ve made it. Thank you Natasha for your amazing recipes.
You’re welcome! I’m so happy you enjoyed it, Maria!!
Hi Natasha! Will the recipe work if I replace light olive oil with avocado oil or melted coconut oil?
Hi Maryna, to be honest, I haven’t tested either one so I can’t say for sure. A vegetable or canola oil would work. If you experiment with any of those options, let me know how it goes. Sorry, I can’t be more helpful.
I plan to make this cake today. Can I substitute light olive oil for vegetable?
Hi Liza, olive oil is not ideal for baking because it imparts its own flavor. Canola oil would be the next best thing.
Hi Nastasha Kravchuk,
I really love it all your cooking
especially baking. That’s why I’m follow on you on facebook.
Hope you make more video’s for cooking..Sorry I’m not really fluently in English..Thanks alot for sharing a wonderful recipes..
More power & God bless .
I’m so glad you’re enjoying our recipes and videos, Rowena! Blessings to you.
Natasha, if I will be making double size cake, for instance in the big sheet pan, what is the baking time should I follow?
I am making it for Christmas potluck at work and prefer to serve one big cake instead of 2 regular size.
Hi Maryna, Without testing it in the same size you are 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.
Hi,
Can you freeze this cake (without frosting)? I think I’m going to have to make it several days ahead of time before the party. Thanks!
Hi Kelly, I haven’t tried freezing the layers but that should work fine. Once they are at room temperature, I would suggest wrapping them in plastic wrap (maybe place a sheet of parchment between layers also so they don’t stick to the plastic wrap or each other), then freeze. Thaw wrapped so they don’t dry out.
Could I use melted butter instead of oil? I hate oil in cakes.
Hi Elizabeth, I haven’t tested this with butter to say for sure.
Hi Natasha,
If I added chocolate chips to the cake batter, would that change anything? Meaning cook time / other ingredients?
Great question, Dale! I haven’t tested that but I imagine if needed cook time Wouldnt change too much. If you experiment, let me know how you liked the recipe
Hi Natasha can I leave out the vinegar and can I use self-raising flour along with the other ingredients.
Hi Anngelena, the vinegar is necessary as it activates the baking soda and helps with rising. I haven’t tested that with self-rising flour to advise.
Can I do this in a big pan it will it overflow? I don’t have cake pans thanks!
Hi Kate, that depends on the size and height of the pan. Without knowing the exact dimensions it is hard to say
Hi Natasha
Just wondering why you didn’t put any eggs in this recipe. Am making this right now for a family dinner. Cheers from Australia
Hi Anna, this one just happens to not have eggs in it. The recipe is correct. It just doesn’t need them. I hope you love this eggless chocolate cake!
I made your chocolate cake and I have to say it was one of the best i have ever had. Thank you so much for sharing and I will be making this again and again.
That’s just awesome, Pamela! I’m so glad you tried and loved this recipe!
Amazing cake, thank you! Just made it for my husbands birthday and he absolutely loved it – and he knows his chocolate cakes!
We want to keep some for tomorrow, after all, we were only 4 to eat it, do we best store it in the fridge or in room temperature?
Hi Lilian, I would keep leftovers in the fridge and then let it come to room temperature to serve. To keep it from drying out, lay plastic wrap directly onto the portion that was sliced into so the cake layers don’t lose moisture, then cover the full cake with a cake cover or inverted large pot in the fridge so it doesn’t take on any fridge odors. Happy Birthday to your husband!
Hello Natasha! Thank you so much for your recipes. I tried couple of them. I enjoy baking a lot. I like to try new recipes. I was wondering if this cake can be turned into cupcakes. I hope you understand. Also, I was wondering if you can make this as a cake mix to make it as a gift. If I were to make it a cake mix how long could it stay till it goes bad? It’s very interesting … how does hot or cold coffee affect the batter?
Hi Lana, great question! That should work, we left some tips in the comments regarding cupcakes and pan baking, search “cupcakes”. I hope that helps
Hey,Natasha.
Thanks for sharing this recipe with us. My husband and kids enjoyed it,I added walnuts on top it was good.
That’s just awesome! Thank you for that great review!
Hi Natasha, what size pans 9 X what ? They have 1.5 or 2h?
Thanks
Hi Tulsy, my pans are 1.5″ high on the sides.
made this for my mom’s birthday. Perfect level of sweetness. My mom loves peanut butter & chocolate together so i also made a peanut butter cream frosting and added it to the middle. Everyone loved it! Thank you for the recipe. It really was a no fail cake.
I’m so glad you enjoyed it, Denise! Thank you for the wonderful review!
Hey,Natasha. Thanks for sharing this recipe. We really enjoyed this cake,I actually added on top wallnuts,plus they say if eating lots of walnuts your milk supply will come faster. We just had our baby boy. Hope that’s true.
I’m so glad you enjoyed this recipe, Olga!
Can I make this into a 9×13? How would this alter baking time?
Hi Lori, I think a 9×13 would bake up well but without testing that size, I wouldn’t be able to give you a specific baking time. If you test it out, please let me know how it goes!
Can you give this recipe to kids because of the caffeine ?
Hi Athanasia, We don’t have issues serving it because it’s a nominal amount of caffeine per serving but you can definitely use decaf if you are concerned.
Lovely anything to replace creame cheese ?
Hi Sharmila, I haven’t tested anything else but you could use a different frosting – like a chocolate buttercream frosting.
i was Made this for my family get together and it was a hit!
I’m so glad you enjoyed it!
Can this be made into cupcakes?Since there are only2 of us a whole cake is too much temptation
Hi Cathy, great question! That should work, we left some tips in the comments regarding cupcakes and pan baking, search “cupcakes”. I hope that helps
Hi,
Can we use butter instead of oil
Hi Samju, I have always made this particular cake with oil (vegetable oil would also work), but my only hesitation with butter sometimes cakes are more firm right out of the fridge while using oil prevents that problem. If you experiment, let me know how it goes.
OMISTARS! This is A.MAZ.ING. Yes – I’m yelling – yes – it’s that good. Followed the directions exactly except only had Hershey’s special dark cocoa, so I used that. It is moist to infinity and beyond. The frosting is perfect. So good. Thank you for a winner.
I’m so happy you enjoyed that. Thank you for sharing that with us!
does skipping vinegar affect the cake. tia
Hi Joy, the vinegar is necessary as it activates the baking soda and helps with rising.
Hi there, for the 2 cups of coffee, any measurement for the coffee powder?
Hi Jenny, 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 reach chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 tea spoons decaf instant coffee (light/medium roast).” I hope that helps.
Awesome recipe!! thank you so much for sharing! making it for the second time, but wondering if I can use less powdered sugar? personally I don’t like too sweet, the cake itself is amazing! not sure if I use less powdered sugar, the frosting texture is gonna change?
Hi Ava, 5 cups is correct. It may seem like a lot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness.
I was wondering about no eggs too. My husband just turned vegan so I’ll try to make this for him.
There are absolutely no eggs in this recipe! I hope you love it!
Delicious! I made a chocolate simple syrup and spooned over cake layers – it probably didn’t need it, but I just wanted to add it. The best chocolate cake recipe I’ve ever made- thank you!!
I’m so happy to hear that! Thank you for sharing your great review, Rebecca!
Yummy!! I was looking for Oberweis chocolate cake recipe. This is exactly like that. Thanks Natasha.
You’re welcome, Raji! Thank you for that great review!
I have a question: can we skip the salt if we want our frosting to be really sweet? In my opinion, the sweeter, the better!
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Will do
I don’t think that you should skip the salt in the frosting.. sweet dishes need a small amount of of salt to make the flavor pop.
In the same way that savory dishes sometimes need a pinch of sugar to balance the flavor.
Hi! Can I use milk instead of coffee?
Hi Ashley, 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.
Hi Natasha
I love so much most of your recipes, but I am struggling to work out how much your cup is in grams.
Hi, if you click on “Metric” in the recipe card, it will convert the dry ingredients to grams for you.
Hi natasha. How many spoons of coffee and which brand do you use?
Hi Karen, it doesn’t matter what brand or the type of roast you use, we have notes in the recipe and in the comments on the kind of coffee. You can use, brewed, instant, or shots of coffee. It also depends on the brand and type of instant coffee. I would suggest following the instructions on the package of coffee which is usually a fairly strong cup of coffee. I hope that helps!
Top of the line! One awesome chocolate cake & frosting. Very moist. This is a keeper! Thank you Natasha! Patrice
You’re welcome! I’m so happy you enjoyed it, Patrice!
Hi Natasha! Can I use canola oil in place of the olive oil. Thanks
Hi Tracy, yes, canola oil would be the next best thing.
The coffee uve put is regular black coffee in water?
Hi Rabia, we have notes in the recipe and in the comments on the kind of coffee. You can use, brewed, instant, or shots of coffee. I hope that helps!
I have tried many of your recipes and the results are always very good. This cake is the best chocolate cake I have ever eaten. Moist and decadently chocolate, and the frosting is simply amazing! Easy to make too. Thank you!
That’s just awesome!! Thank you for sharing your wonderful review
Natasha, I watched this video and read the recipe. Are there really no eggs in this recipe?
That’s right, Maryann! There really are no eggs in this recipe.
I was also surprised to see no eggs in this recipe!
Can’t wait to try it out.
The mixture of baking soda and vinegar makes the cake rise. Make sure you get the cake in the oven quickly after you mix the wet and dry ingredients.
I made this cake gluten-free, and the only thing that I change was the flour, and it turned out great. Once the frosting was all on I put chocolate chips on the sides and made some decorations out of chocolate almond bark to go on the top. This cake is a chocolate lovers dream. It was so amazing and moist, even after being in the fridge for a day! Thank you, Natasha! My family and I love your recipes!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Baked it last night. Turned out amazing. I replaced virgin oil by vegetable oil. Next time, I will use icing sugar for a smoother frosting texture. Finally, I used 3 cups of sugar for the frosting as it was getting too sweet to my taste. Thanks!
I’m so glad you enjoyed it, Rodaba! Thank you for the wonderful review!
Hi Natasha,
I want make a kid-friendly version of this cake, can I substitute the warm coffee with something else?
Many thanks!
Kr,
Adrian
Hi Adrian, The recipe would still work using warm water
Hi,
Can use a normal yogurt instead of greek yogurt in the coconut lime muffin recipe ?
Hi, I haven’t tested that to advise but I think it could work. If you experiment, let me know how you liked the recipe
Ciao , vorrei tanto fare la tua torta.. ma ho difficoltà nella traduzione degli ingredienti, visto che qui in Italia ci sono i grammi.. per favore potresti aiutarmi? Ho appena fatto la tua ricetta del pollo ai funghi.. buonissimooooo
Hi Eliana, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.
No eggs???or substitute???
That’s right, this cake has no eggs!
Hey Natasha!,
This recipe look delicious! I don’t have coffee at home but I have espresso powder..would this be a fine substitute? Maybe just do half? What do you think?
I appreciate your input and time:)
Hi Jessica, yes that would work great, just add it to the water until you have a strong tasting coffee.
Yummy.. the delicious recipe.
I’m so glad you enjoyed it!
Hi Natasha! Love your recipes! I was wondering what type of cake pans you use? Thanks!
Hi Lisa, that’s a great question. Our favorite kitchen tools can be found here.
Is this cake very sweet?
5 cups of powder sugar sounds sweet
Hi Oksana, 5 cups is correct. It may seem like a lot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness.
Hi Natasha! I just want to make the cakes but no frosting. Do the cakes taste good all by themselves?
Hi Tanya, we have always tested this with frosting. If you experiment it, let me know how you liked the recipe.
I do not like frosting for the most part because it’s usually too sweet. This frosting is not too sweet. I think it’s because the sugar offsets some of the ‘tang’ the cream cheese has. It is absolutely amazing frosting and easy to make.
Thank you for sharing that with us. We feel like we found the perfect balance with this recipe, we also don’t like overly sweet frosting.
I love the recipes
I’m so glad you enjoyed it!
Hi, does it matter what kind of coffee brand I use? Any kind? Also, should be light, medium, or dark roast?
Hi Lupe, it doesn’t matter what brand or the type of roast.
Hi Natasha, my oven is small and can only fit one pan at a time. Should I:
a) bake one at a time
b) bake all at one time in one pan and then just slice the cake into two later on?
Which would be a better workaround?
Please help
Hi Janet, I haven’t tried baking this in 1 taller springform pan so I could only guess about that. It may work but I don’t know how much longer you would have to bake without testing it first. I think it would be ok to bake one at a time.
Thanks! Does that mean mix and bake half of the recipe at a time?
Or mix all at one time then divide and bake half at a time?
Sorry. This will be my first time to bake a cake my whole life. I am nervous!
I would mix all and then bake. I have not tried it that way but it seems like the easier option.
Has anyone used this cake recipe to make Black Forest Cake? Do you think it would be nice? thanks
Hi Sarah, I’m not seeing anyone trying that in the comments. Have you given our Black Forest Cake recipe a try? You can find the recipe following this link here.
Absolutely the best. I made cupcakes and frooze most of them for a quick desert to enjoy at a later date. When making cupcakes you only need half the frosting recipe.
Thank you so much for sharing that with me.
Hi, Natasha!
Do you think, one day in the near future, you’ll create and post a Nutella / Ferrero Rocher cake recipe?
Hi Victoria, I haven’t tested with that cake yet but thank you for that suggestion!
Hi, regarding your chocolate cake recipe. The recipe says 5 cups of powdered sugar for the frosting, but in your video it looks like you are adding 5 tbsp. Which is correct, because I don’t want to make it too sweet.
Hi Majbritt, we sifted in all 5 cups of powdered sugar, for the sake of video length you say the beginning process of that but we did you all of it.
I made this cake for my husband’s birthday. It was easy and tasted amazing! I can’t wait to make this again.
I’m so happy to hear that! Thank you for sharing your great review!
I have a question really, is there anything you can substitute for the coffee in this cake?
Hi Terri, 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.
Hi..I cannot find light olive oil,I only have extra virgin olive oil what should I use instead?
Also is classic Philadelphia cream cheese is ok for frosting?
Planning to bake this cake for my daughter’s second birthday:)
Hi Richa, extra virgin olive oil is not ideal for baking because it imparts its own flavor. Canola oil would be the next best thing.
What about Coconut Oil?
Hi Donna, I honestly haven’t tried coconut oil, so I could only guess on that one.
Hi Natasha..
Can I use Philadelphia cream cheese..
Hi Richa, yes that is our favorite brand for the frosting.
Can I use vegetable oil instead of light olive oil? thank you in advance
Hi Jojo, That oil substitution should work.
Hi Natasha,
Your cake looks really good. Unfortunately I haven’t managed it so well.
Could you please clarify one thing for me: on the video it seems that you are adding only 5 Tbsp powdered sugar in the frosting. Do you really put 600g of it? I used 500g instead and it was a sugar bomb for me, just way too sweet. Could you please clarify that point. Thanks in advance
Hi Ellina, Yes, we used 5 cups of powdered sugar. It may seem like a lot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness.
Hi Natasha, I’m not sure about the 2 cups of coffee. How weak or strong should it be? It’ll help if you can give the amount of coffee powder and water. Thank you.
Hi Michelle, we used our espresso maker. 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 reach chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 tea spoons decaf instant coffee (light/medium roast).” I hope that helps.
Hi Natasha,
How do you get your cakes to bake flat? Mine not only dome, but sometimes dome to one side! Thanks!
Hi Lorrie, I haven’t had any issue with that and these bake up fairly flat without needing any trimming. Did you have that experience with this recipe?
No, not with this recipe (haven’t made it… yet!!) Just noticing how beautiful your cakes look, and feeling a little envious !
Hi Natasha,
I must say I love your recipes, they are easy to make and delicious 🙂
Congrats for all your work!
I would like to try this amazing chocolate cake but don’t have the kind of mixer you have, yet. I only have a regular mixer, a hand blender and a Vitamix. Do you think I can use one of those for the frosting? Thank you!
HI Anisia, a high powered hand mixer would also work for the frosting. I haven’t tried in a Vitamix but I think a hand mixer will give you the most consistent results with less frustration.
Hi Natasha. This cake looks absolutely delicious. I am about to make it but I was wondering.. about the coffee preparation.. how much coffee granules to put in for every cup of water? Thanks in advance!
Hi, it depends on the brand and type of instant coffee. I would suggest following the instructions on the package of coffee which is usually a fairly strong cup of coffee.
Hi Natasha!
I’m baking your chocolate cake right now, but the inside does not seem to be cooking even though 35 minutes passed. How long should I bake it longer?
Should I lower the temperature and bake longer because it might burn, or is it ok to just continue baking without changing anything?
Hi Eileen, yes, that should be fine.
Natasha how much coffee u put in two cups of coffee.how many spoon i mean?
Hi Syeda, I would recommend following the package instructions on your coffee.
Is the total carbs on this cake for the whole cake with frosting or is is per peice?
Hi Trista, the nutrition label is always per slice or per serving and we have the number of servings towards the top of the recipe card.
I was wondering the same, 98 carbs is my years worth…lol
Can this recipe be made in 6inch cake pans?
Hi Inyat, I haven’t tested that way so I won’t be able to give you precise baking instructions.If you experiment, let me know how you liked the recipe
Hi Eileen, does your oven run a little cooler with most recipes? Be sure to double-check for doneness with the toothpick test and if it comes out clean without any wet batter attached, it’s ready.
Hi Natasha… tried your chocolate cake, came out super. But the frosting was runny if left out of the fridge. How can I thicken the frosting?
Hi Melissa, I’m so glad you enjoyed the cake! For the frosting, it helps if the cream cheese and butter are not overly softened when you are starting out and also be sure not to make any substitutions and keep the same proportions of powdered sugar and cocoa powder. They help the frosting to keep its form. I hope that helps!
Hi I want to make a four layer cake for my sons birthday, would this stand well in four layers if I doubled the recipe?
Hi Sharon, I honestly haven’t tried that so I can’t say for sure how the weight would hold up. If I were to try, I would bake in 2 separate batches and essentially make the cake twice. If you test that out, I would love to hear how it goes and see a photo of it!
My cake turned out too dense and heavy. Likely because?
The frosting turned out well.
Hi Ling, this cake does not require eggs. I’m more than happy to troubleshoot as it should not be dense. Did you make any changes to the recipe and measure your dry ingredients correctly?
How far ahead can I make this cake?
Hi Mel, I haven’t maxed this out but I think it tastes best made a day ahead. One of my readers reported frosting and freezing a week ahead with great results but I haven’t experimented with that myself.
Looks Bert Yummie .. but how mush is one cup? We messure in cl, dl in Sweden
Hi Sat, If you click “Jump to recipe” at the top of the post-it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.
This cake was sooo delicious! All of Natasha’s recipes are Very good. I am always confident making one of her recipes for the 1st time with out a practice when I have company over for dinner or taking a dessert over to a gathering. She doesn’t disappoint!
Thank you for that wonderful compliment, Andrea! You’re so nice! Thank you!
No eggs ? No need ?
Hi Jennifer, that is correct! This chocolate cake does not require any eggs.
Natasha, thank you SO much for a fantastic eggless recipe! Baked it for my kid’s birthday and it was a raging hit!
That’s so awesome! Sounds like you found a new favorite Lara! Thank you for the great review!