A decadent, moist Chocolate Cake recipe with the easiest chocolate frosting and a soft, tender crumb. This cake always gets rave reviews and makes a stunning, tall chocolate birthday cake.
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Chocolate Cake Video
I hope this Moist Chocolate Cake recipe becomes a new favorite for you. This cake is intensely chocolatey with an ultra-moist crumb and rich whipped chocolate frosting.
Chocolate Cake Recipe
My son’s first words when he saw the cake were, “Wow that looks just like the cake from Matilda!” (We watched the Matilda movie recently). My chocolate cake is intensely chocolatey and satisfies the fiercest chocolate craving without being cloyingly sweet. It really is the best chocolate cake recipe.
I paired my favorite Chocolate Cream Cheese Frosting with the soft crumb from my Moist Chocolate Cupcakes to create the ultimate chocolate layer cake. The warm coffee intensifies the chocolate flavor without making the cake taste like coffee. P.S. This recipe also happens to be an eggless chocolate cake (bonus if you are egg-free).
Why This Chocolate Cake Is So Moist
- Don’t overbake — pull the cake out of the oven as soon as a toothpick comes out clean with a few moist crumbs.
- Oil instead of butter keeps the crumb soft and moist even after refrigerating the cake.
- Coffee deepens the chocolate flavor without making it taste like coffee.
- Vinegar activates baking soda for a light, airy texture.
- The batter is thin on purpose to create a softer, fluffier crumb.
Chocolate Cake Ingredients
- Dry Ingredients – All-purpose flour, sugar, baking soda, and salt make up the base of the cake.
- Cocoa Powder – The best cocoa for chocolate cake is 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.
- Coffee – Use very warm coffee to create a complex chocolate flavor. If you add some espresso or espresso powder, it will have even more flavor. You can substitute with decaf coffee if caffeine is an issue.
- Wet Ingredients – Vinegar activates the baking soda, vanilla extract for flavor and aroma and I use light olive oil to make the cake super moist, but you can sub with vegetable oil.
Can I use Dutch Processed 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. You can read more about that in our Red Velvet Cake post.
How to Make Chocolate Cake
Making a chocolate cake from scratch doesn’t get any easier. It’s no more complex than a boxed cake, so long as you measure ingredients correctly.
- Whisk together the wet ingredients
- Whisk together the dry ingredients
- Combine the wet mixture with the dry ingredients and stir. Do not overmix. The batter will seem thin — that’s normal and creates a super moist crumb.
- Divide into prepared 9-inch cake pans and bake.
How to Get Even Cake Layers
When making a layered chocolate cake, here are our best tips for even cake layers:
- Divide the batter equally – Even heights will make for a prettier cake and 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.
- Test your leavening – make sure your leavening is not expired so it has enough rising power for the cake layers to rise evenly.
- Preheat the oven – ensure your oven is fully preheated before baking the cake layers.
- Bake Immediately – as soon as you add baking soda to a recipe, it starts reacting immediately so bake right away.
Tips for Smooth Chocolate Frosting
The whipped chocolate cream cheese buttercream frosting is indulgent, 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.
If you prefer a frosting that doesn’t have cream cheese in it, another favorite is our Chocolate Buttercream Frosting or even Vanilla Buttercream for a delicious contrast. Both are terrific on Chocolate Cake.
Natasha’s Tip for Frosting a Cake
It is critical to fully cool the cake layers to room temperature before applying frosting. If the cake layers are still warm, it will cause the frosting to melt and slide off the 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 recipe is for you.
I can’t help but smile when I have a generous slice of frosted Chocolate Cake on my plate. I hope this recipe brings joy and food memories wherever this recipe travels. Let me know if you’ve served it in any creative ways? We’ve done everything from sprinkles to princess themes on top, which my daughter has loved.
Chocolate 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), or use decaf
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup light olive oil, (not extra virgin), or Canola oil
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:
- 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 (a kitchen scale helps for even portioning), 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 spread or piped onto the cooled cake layers.
How to Frost Chocolate Cake
- Set a cake layer onto a serving platter. Apply 1/3 of the frosting over the first layer then cover with the second layer, placing it top-side-down for an even top. Frost the top and sides of the cake. Enjoy or store it for later*
Notes
- Short-Term Storage – store covered at room temperature for up to 24 hours.
- Cover Properly – Use an overturned bowl or pot to cover the cake and keep it from drying out. If the cake is sliced, press a piece of plastic wrap directly over the cut portions to prevent drying out.
- Refrigerating -Cover as directed above and refrigerate for up to a week.
- Freezing – to freeze unfrosted cake layers, wrap individual layers in plastic wrap and aluminum foil and freeze up to 3 months then taw wrapped at room temperature. To freeze a frosted cake, freeze for 1 hour to harden the frosting then wrap with plastic wrap and foil and freeze up to 3 months.
- To Serve – Thaw a covered frozen frosted cake overnight in the refrigerator then bring to room temperature for at least 30 minutes before serving. You may need to fix up the frosting with a spatula.
Nutrition Per Serving
Filed Under
More Chocolate Desserts (for Chocolate Lovers!)
- Chocolate Ganache
- Chocolate-Frosted Eclairs
- Hot Chocolate Recipe
- Chocolate Lasagna
- Chocolate Souffle
- Black Forest Cake
- Chocolate Covered Strawberries
It’s very good. Do not overtake otherwise it craccks
Thank you for sharing that with us, Birgit!
this cake is so delicious! It always gets great reviews all around and i am known for making chocolate cake now! 🙂
That’s fantastic, Victory! Sounds like you’re the chocolate cake pro now – Music to my ears! I’m happy this recipe earned a permanent spot in your collection.
Birthday cake for my grandson this week. He’s a chocolate cake lover and loves your red velvet cake too 😋
Hi Natasha, this cake looks amazing. I’d like to make it as is, but it’s a birthday cake for a friend who loves chocolate, and lemon. Do you think your vanilla frosting might work with this chocolate cake, with the addition of lemon zest? Just wondering what your thought would be. Otherwise, she’ll be happy with chocolate cake/chocolate icing for sure. I love your recipes, and particularly your videos. SO helpful!
Hi Candace! Absolutely, I think it would be great.
Thank you Natasha! Though after watching your video, I might keep it all chocolate, and just add zest to the top. The bright yellow color should be a fun pop (if you think that’s a good idea). I’m excited to make this for my friend’s birthday this week. Also, just have to tell you… I am going through chemotherapy, and have discovered, surprisingly, that I am loving thinking about food (I’ve lost a lot of weight and need to find things that appeal, as well as feeding my husband). I am so happy to have discovered you, why only now, who knows. But I made your focaccia recently, and it was absolutely the best thing I have ever made. Hands down. And it was perfect for me as I could work with the dough for a few minutes, then rest when it rested, for 30 minutes at a time, all afternoon! I love to paint, but haven’t really been up to it. Now cooking seems to fill my need for creativity. But I also need to keep it a bit simple. I just bought your book. Loved reading about your amazing family. Thank you for so generously sharing your talent with the world.
You’re welcome! Sounds like a good plan, I hope it becomes a huge success. I hope you my recipes help and give you comfort during the diffucult times.
Can I use warm water if I don’t have coffee?
You can’t taste the coffee in the final product, but it amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer instead of water.
This was my first time making a cake (any cake!) and it is FANTASTIC!!! Hubby and son absolutely LOVED it! It was also very easy thanks to Natasha’s very clear instructions. I only changed one ingredient because my son is not a fan of the “tang” of cream cheese, so I used 6oz mascarpone (to cut down the “tang”) and 6oz cream cheese. He didn’t comment about the frosting (tasting of cream cheese) except for “this cake is really good!”
BTW, can the same frosting be made into a vanilla flavor? What would I substitute for the chocolate powder (maybe a vanilla flavored whey protein powder/milk powder)?
Natasha’s chocolate cake for the win!
I’m so happy to hear it was a hit! For a vanilla frosting, you can use my Cream Cheese Frosting Recipe .
Hey Natasha,
We absolutely love this cake and bake it on everyone’s birthday. Quick question as I have to count calories, I know it says amount per serving is 691Kcal. How many slices is the cake divided into, to make that one serving please.
Thank you
Hi Maria! At the top of the recipe card, you’ll see the number of servings. It makes 14 slices.
Hi Natasha,
I made this many times, and it is always a hit. The cake itself tastes amazing. I also make 2 layers saparately, so i dont have to cut😁(less mess). Im going to make 1 next week again.
Thank you!
You’re very welcome, Mady! So glad you love the recipe.
Hi Natasha
I have made this cake before… Its super delicious and everything it promises to be… Can I bake it in a square tin so that I can get smaller and more pieces out of it? Would that work or is it only suitable for round?
Hi Bronwyn, I haven’t tested that so I’m not sure how it would bake up in one 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. Although one of my readers mentioned they successfully baked it in a square pan, so I bet that could work!
Hi there do u have a recipe for a 6 inch pls instead of 9inch. Thanks
Hi Divya! I do not, but you can change the serving size at the top of the recipe card to reduce the recipe. I would try reducing it by half.
Where are the eggs? I added two and it turned out great.
This recipe is eggless as we use a different ingredient for the rise.
The most requested cake in my family!! Do you have any tips to make cupcakes using this recipe.
I’m so glad you enjoy this recipe. You could bake them in cupcake liners, but I have an Eggless Chocolate Cupcakes recipe here.
Hi Natasha. Thanks for the recipe. Going to try for a birthday cake. My tins are 8 inches, do you think it will work?
Thx
Hi Dilliam, I have not tested this recipe in different size pans to advise. You may find this cake pan conversion chart helpful.
I absolutely love this recipe!!! I have a question, I’m quite nervous to ask it, but how would this stack for a 3 tiered wedding cake? 🫣😆
I need to be able to stack it, so I’m wondering if there’s any need to adjust?
Hi Ethalle! I haven’t tried this as a tiered cake. Some of my viewers have, but I don’t see that they made any changes. Just be sure to chill the cake layers well before stacking/frosting- this is a very moist cake.
Thank you so much! I am super excited because this cake is an absolute winner! I love pairing it with vanilla cream cheese frosting, omg!
Hi Natasha, do you think this recipe could be used to make cake pops? It’s our favorite birthday cake recipe, and my daughter wants cake pops this year! Thanks!
I have not tested that to advise. But if you do an experiment, since my recipe for chocolate cake is moist and flavorful already, you might not need a lot of extra frosting, only as much as it takes to make the crumbs stick. Chill the formed cake balls in the fridge (or for a while in the freezer) before dipping, that helps them keep their shape. Make sure to use good quality melting chocolate or candy melts so the coating sets nicely and looks smooth.
This was my husband favorite cake. He always asked for it 2 times a year. One for his birthday and the other 6 mos later. Now that he’s gone, ill keep the tradition going. Thank you Natasha
I’m so sorry for your loss, Nancy. Thank you for sharing this with me.
Hi, I have a question: can I substitute vegetable oil for olive oil?
Hi Merlis, any neutral tasting baking oil like canola, vegetable oil, etc. would be fine to use instead of light olive oil.
It was very moist and the frosting was so good! I only used 3cups and half power sugar for the frosting but it spread beautifully on the cake. I will make this again.
Omg.. this cake is drop dead perfection.. thanks for sharing.. I just had a slice of this cake made a week ago and the frosting to go with it… 5stars
You’re so welcome, Abegale! I’m so happy you loved this recipe!