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Chocolate Cake Recipe (VIDEO)

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. This always gets rave reviews and makes for a stunning chocolate birthday cake.

Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse! If you are a chocolate lover, this homemade chocolate cake is for you!

Sliced Chocolate Cake on a cake platter with chocolate frosting

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THE Chocolate Cake Recipe:

My son’s first words when he saw the cake were “Wow that look’s just like the cake from Matilda!” We watched the Matilda movie recently, but I’m betting this one’s even better because it’s intensely chocolatey and satisfies the fiercest craving for chocolate cake without being cloyingly sweet.

We combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.

Piece of homemade chocolate cake on a plate with fork

The Best Cocoa for Chocolate Cake:

We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.

Can I substitute with Dutch Process Cocoa?

When a recipe calls for baking soda, it is best to stick with Natural cocoa powder because it has a higher acidity level than dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. Learn more about all the different kinds of cocoa here.

Cocoa for chocolate cake with remaining chocolate cake ingredients

Tips for Smooth Chocolate Frosting:

The whipped chocolate cream cheese buttercream frosting is indulgently chocolatey, silky smooth and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:

  • Cream together the butter and cream cheese first to prevent lumps
  • Sift in the powdered sugar and cocoa since cocoa tends to clump.

how to make chocolate frosting creaming butter and cream cheeseHow to Make Chocolate Frosting sifting in cocoa and powdered sugar

How to Make Chocolate Cake:

This cake doesn’t get any easier. It’s no more complex than a boxed cake as long as you know how to measure ingredients correctly.

  1. Whisk together the wet ingredients
  2. Whisk together the dry ingredients
  3. Combine wet with dry ingredients
  4. Divide into prepared pans and bake

Step by step how to make chocolate cake

How to Get Even Cake Layers:

When making a layered cake, it is important to make sure you are dividing the batter equally. Not only is this important for even heights for a prettier cake, but your layers will have even bake times. I always double check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.

how to make even cake layers before and after baking

Swirled frosting on chocolate cake

More Chocolate Desserts (for Chocolate Lovers!):

Watch Natasha Make Chocolate Cake:

I hope this Moist Chocolate Cake recipe becomes a new favorite for you. Homemade chocolate cake is way better than Costco’s (there, I said it).

If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love hanging out with you on our Youtube Channel.

Chocolate Cake slice on plate with forkful

Chocolate Cake Recipe

4.87 from 129 votes
Prep Time: 25 minutes
Cook Time: 35 minutes
Cake Cooling: 45 minutes
Total Time: 1 hour
Chocolate Cake Recipe on platter

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

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

Ingredients

Ingredients for Chocolate Cake:

Ingredients for Chocolate Frosting:

Instructions

How to Make Chocolate Cake Layers:

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

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

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

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

How to Make the Chocolate Frosting:

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

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

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

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

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

 

 

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • patricia salvia
    May 31, 2020

    Great cake recipe. Made it today. Wondering can I make it without cocoa so it is vanilla? Just leaving out the cocoa will it change texture? Love all you recipes!!!

    Reply

    • Natasha's Kitchen
      May 31, 2020

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

      Reply

  • Kelly
    May 30, 2020

    Hi Natasha, I have made this cake in the past and love it! I would like to make a slightly larger cake, possibly a 10” 2 layer, for a birthday party. I am unsure if I should make 1.5 recipes to allow for increase or if one recipe would work well enough. Obviously it might not be quite as tall. Have you tried this? Thank you!

    Reply

    • Natasha
      May 31, 2020

      Hi Kelly, I haven’t tested it that way but the cakes would be a little short for a 10″ cake. I would probably increase the recipe and bake a little longer.

      Reply

  • Autumn
    May 28, 2020

    Looks delicious!

    Can I make these cakes tonight and make the frosting/frost tomorrow?
    If so, how would they be best stored? In the fridge or just in an airtight container on the counter?

    Thank you!

    Reply

    • Natashas Kitchen
      May 28, 2020

      Hi Autumn, you can make the entire cake ahead of time. This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days. If making just the layers wrap them in an airtight wrap or container and refrigerate.

      Reply

  • Eunice
    May 28, 2020

    Can this recipe be used to make cupcakes? I love the fact that it contains no eggs.

    Reply

  • Hala
    May 28, 2020

    2/3 cup light olive oil not extra virgin
    can I use vegetable oil instead?

    Reply

    • Natashas Kitchen
      May 28, 2020

      Hi Hala, the olive oil can be replaced with canola oil, I haven’t tried it with vegetable but it should work. The one I use is a LIGHT olive oil so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.

      Reply

      • Hala
        May 28, 2020

        Thx.. I have tried it today with corn oil and didn’t taste it yet
        Wish it’ll work
        Thx for the recipe

        Reply

        • Natashas Kitchen
          May 28, 2020

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

          Reply

  • sha
    May 26, 2020

    I used coffee decoction from a filter (about 4tsp/cup) also I halfed the recipe and used 6 inch pans. Came out just fine. I’m noting this one down.

    Reply

    • Natasha's Kitchen
      May 27, 2020

      Gelreat to hear that, Sha. Thanks for sharing that with us!

      Reply

  • Marimar
    May 24, 2020

    Hi Natasha, I made this cake
    today and was delicious . I used grape oil , 4cups powder sugar and I add 3 tsp of instant coffee to the 2 cups of water always your recipes turn out very well

    Reply

    • Natasha's Kitchen
      May 24, 2020

      That is so awesome! Thank you for sharing that with us and I’m glad you enjoyed it.

      Reply

  • Gina
    May 23, 2020

    Hi! Whats the measurement you used to make a cup of coffee? How many tbs/ tbsp in a cup of water?

    Reply

    • Natashas Kitchen
      May 23, 2020

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

      Reply

  • Ellie
    May 22, 2020

    Hi Natasha! We just LOVE this decadent cake and it’s our go to chocolate cake recipe for all occasions! I’ve really been wanting to use this recipe for cupcakes. How would you recommend I adjust the baking time and/or oven temperature?

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Ellie, I have the chocolate cupcake recipe here.

      Reply

  • Svitlana
    May 22, 2020

    HI,Natasha!
    Which spatula would you recommend?

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Svitlana, we have most of our tools linked in our shop here and in our amazon shop here. We link only the tools we recommend. We have the spatula we used for this recipe in the Amazon shop.

      Reply

  • Az
    May 21, 2020

    Hi Natasha
    Want to give this beautiful cake a try . I do not like a lot of frosting . Will it come out the same if I measure out 1/2 of each ingredient for the frosting ? So making half of the frosting recipe . Thanks

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Az, we enjoy that frosting but without testing that I can’t advise if it will balance the cake well or not. If you experiment I would love to know how you like that.

      Reply

      • Shawn
        May 24, 2020

        Made this today for a cookout. Got lots of compliments. Well worth the effort; tastes so much better than a box mix.

        Reply

        • Natasha's Kitchen
          May 24, 2020

          Wonderful to hear that Shawn. Thank you for sharing your great feedback with us!

          Reply

  • Vlada
    May 20, 2020

    Natasha, hi, can i use 3 cups of powdered sugar to make frosting or it won’t be enough?
    Also, if i have one cake pan and i have to bake one layer at a time what should i do with remaining batter? Leave it on the counter while first one is baking or put in the fridge?
    Or, if i have one cake pan and one springform, can i just bake it at the same time just in different types of pans (they are the same diameter)
    Thank you!

    Reply

    • Natasha
      May 21, 2020

      Hi Vlada, the powdered sugar helps to form the thickness of the frosting and tones down the cream cheese flavor. You could always experiment and add 3 to see if it is to your liking and add more to taste. I haven’t tested that in a tall walled pan like a springform pan to advise on bake times. Also, I’m not sure if the second layer would rise well after staying on the counter while the first layer bakes and cools.

      Reply

  • Leila Merheje
    May 19, 2020

    Hi Natasha, you are an amazing cook do you by any chance have cook books that you sell

    Reply

    • Natasha's Kitchen
      May 19, 2020

      Thank you so much, Leila. I am currently working on a cookbook, I’ll make sure to share it with you all then it’s ready.

      Reply

  • Cobie
    May 19, 2020

    I made this delicious chocolate cake in a 28x9cm bar tin and decorated it with the chocolate whipped topping as written in the recipe.
    The cake was amazingly moist and yummo!
    It received a tick of approval from all the girls at the picnic.

    Reply

    • Natasha's Kitchen
      May 19, 2020

      That is so awesome! Thanks for sharing and for giving this recipe excellent feedback.

      Reply

  • Karen Headley
    May 17, 2020

    I was just wondering if this can be baked in a 9×13 pan. If so, would you need to adjust the icing recipe?

    Reply

    • Natashas Kitchen
      May 18, 2020

      Hi Karen, 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 the full recipe in a 9×13 pan with good results. She wrote: “Baking it in a casserole-style dish calls for a low and slow cooking method. I cooked it at 300 for 50-55 minutes.”

      Reply

  • Cyndy
    May 15, 2020

    I added 1/4 cup heavy cream, used 2 sticks of salted butter and cut the powdered sugar to 3 1/2 cups. Frosting was perfect and more than enough to generously frost a round 2 layer cake with a cup and a half left over. Will definitely make again.

    Reply

    • Natashas Kitchen
      May 15, 2020

      Thank you so much for sharing that with me.

      Reply

  • Jhanvi
    May 15, 2020

    Hello! I was wondering if there was an alternative to the light olive oil? Can we use regular vegetable oil or canola oil? Also, is there another brand of cocoa powder that you would recommend as the hershey’s one is out of stock!

    Reply

    • Natashas Kitchen
      May 15, 2020

      Hi Jhanvi, That should work too or canola oil. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.

      Reply

  • Natalia
    May 15, 2020

    Hi Natasha. This cake looks amazing. I’m going to try and make for my partner’s birthday. Just have one question: Does the oven need to be set on fan or static? You mentioned in the recipe for the 4 ingredient sponge cake(I think) that the oven needs to be on static, not fan. I would have experimented but don’t want to ruin it this time.

    Reply

    • Natasha
      May 16, 2020

      Hi Natalia, it should be conventional oven settings and not convection (which is a fan oven setting).

      Reply

  • Susan
    May 15, 2020

    How much is 2/3 please

    Reply

    • Natasha
      May 15, 2020

      Hi Susan, if you click on the metric button, you will get a metric set of measurements which will help clarify.

      Reply

  • Donna esposito
    May 13, 2020

    Hi Natasha you did a three ingredient cake with 10 eggs and I can’t remember the other things but I’m trying to get that recipe can you please text it to me I would appreciate it thank you

    Reply

    • Natashas Kitchen
      May 13, 2020

      Hi Donna, are you referring to this Boccone Dolce cake?

      Reply

      • H
        May 15, 2020

        The cream cheese and butter has to be room temperature?

        Reply

        • Natasha
          May 15, 2020

          yes that is correct

          Reply

          • Julie
            May 21, 2020

            Is there anything we can substitute in for the coffee? I know coffee is great in chocolate cakes, but we are not coffee drinkers.

          • Natasha's Kitchen
            May 21, 2020

            Hi Julie. 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.

  • Kristena Dingwell
    May 13, 2020

    Made this today for my Birthday. It was a smash hit! Super rich but not over sweet. Made me feel like a kid again as it was so much like what my mom would’ve made. Fancy and overly cakes are very trendy, but bot very homey. Thanks Natasha!

    Reply

    • Natashas Kitchen
      May 13, 2020

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

      Reply

  • Lucille
    May 13, 2020

    No eggs..why not

    Reply

    • Natashas Kitchen
      May 13, 2020

      Hi Lucille, that is correct. This is an eggless chocolate cake. You won’t miss the eggs.

      Reply

  • Adeeba
    May 13, 2020

    Hi Natasha, planning to try this recipe for my brother’s birthday two days later. I had a doubt. For the 2 cups of warm coffee – how much coffee to be put in each cup? Don’t want an overload of coffee flavour

    Reply

    • Natashas Kitchen
      May 13, 2020

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

      Reply

  • Manthabiseng
    May 13, 2020

    hello Natasha, just wanted you to know that i tried this recipe a couple of times and it came out perfect on both occasions. My husband is not a chocolate guy but he loved it.

    Reply

    • Natashas Kitchen
      May 13, 2020

      That’s so awesome! Isn’t it so good! Thank you for sharing that with me!

      Reply

  • Gerry Jackson
    May 12, 2020

    Hi Natasha, Here’s a suggestion: I’ve used cream cheese before as a base for chocolate frosting. But try SOUR CREAM instead. I use about 3/4 cup, a cube of butter, and 3-4 cups powdered sugar. The sour cream gives a nice tang to the frosting and balances off the sugar.

    Reply

    • Natashas Kitchen
      May 12, 2020

      Thank you for sharing that with us!

      Reply

  • Priscilla
    May 11, 2020

    Hi Natasha,
    I made this chocolate cake about a month ago and it was to die for. I was so excited! I tried to make it again for Mother’s day, but it was not the same. Have you adjusted the recipe? There are some ingredients or measurements that perhaps changed? For example, I remember 1C of warm coffee, some baking powder, I don’t recall cream cheese for the frosting. Perhaps I made a mistake, but I just wanted to ask. I regret not printing the recipe. Thank you. Love your recipes!!

    Reply

    • Natashas Kitchen
      May 11, 2020

      Hi Priscilla, we have not adjusted this recipe. Was anything possibly altered on your end?

      Reply

  • Flower
    May 10, 2020

    Hi Natasha,

    Can we use Cacao Powder by Viva? I am reading that cocoa and cacao are a bit different. The Hershey’s picture you have does say cacao powder on the box But your recipe calls for cocoa powder. So I wanted to check it with you first. Thanks for awesome recipes! 🙏

    Reply

  • Mira
    May 10, 2020

    I’m new at baking but this recipe is very easy to make and it is so delicious. I’ll be making it again for sure and this will be my go to recipe for chocolate cake.

    Reply

    • Natasha's Kitchen
      May 10, 2020

      That’s awsome, Mira. I’m so glad you enjoyed the chocolate cake recipe!

      Reply

      • Rawan
        May 17, 2020

        Hi Natasha, can I make this as one layer cake? Or cut the ingredients in half? Thanks!

        Reply

        • Natasha
          May 17, 2020

          Hi, I haven’t tried that but it should work to cut the recipe in half.

          Reply

  • Pam G
    May 10, 2020

    Thank you for sharing your chocolate cake recipe. I am not a baker and this was the first time I’m baking a cake. I’ve had a hand mixer for over 25 years, never used it and once I used it for this recipe, it broke! It was a cheap brand. My husband ended up helping me whisk the recipe by hand! It wasn’t easy but the cake came out so good! It was all worth it! Thank you again! Love your you tube channel! More power!

    Reply

    • Natasha's Kitchen
      May 10, 2020

      So great to hear from you, Pam. Thank you for sharing your story with us, I am so glad to hear that you enjoyed the first time that you baked and I think you will be making some more! I hope you love every recipe that you try.

      Reply

  • Ruthie
    May 9, 2020

    Can I make icing and refrigerate overnight?

    I accidentally put baking powder in and then when I realized it I added the baking soda, yikes
    Hope it doesn’t mess up the cake.

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Ruthie, 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. Tt does keep in the fridge for up to 5 days.

      Reply

  • Charlese
    May 8, 2020

    I have tried several of your recipes and have loved each and every one and this cake is no exception! Thank you

    Reply

    • Natashas Kitchen
      May 8, 2020

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

      Reply

  • Inge
    May 7, 2020

    Just finished making it and WOW it is a crowd pleaser and so easy.

    Reply

    • Natashas Kitchen
      May 7, 2020

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

      Reply

  • Saira
    May 7, 2020

    Can i substitute the olive oil for canola oil when making the chocolate cake?

    Reply

    • Natasha's Kitchen
      May 7, 2020

      That should work too Saira

      Reply

  • Laura
    May 7, 2020

    Hi, can I make this recipe without white vinegar?

    Reply

    • Natasha
      May 7, 2020

      Hi Laura, I haven’t tested it any other way so I can’t make that recommendation. The recipe needs vinegar to activate the baking soda.

      Reply

  • Anita Ling
    May 7, 2020

    Hi Natasha,

    Can I use Organic Raw-unfiltered Bragg’s Apple Cider Vinegar?

    Reply

    • Natasha's Kitchen
      May 7, 2020

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

      Reply

      • Daisy
        May 12, 2020

        I really want to make this cake, however in total it has 7 cups of sugar. There any way to decrease it or substitute?

        Reply

        • Natasha's Kitchen
          May 12, 2020

          Hello Daisy, I honestly haven’t tried that yet but others shared that they cut down the sugar a bit but didn’t mention the measurements.

          Reply

  • Rima
    May 6, 2020

    Hello Natasha, Can I use spreadable cream cheese instead of Brick Cream Cheese.

    Thanks

    Reply

    • Natasha
      May 6, 2020

      Hi Rima, I haven’t tested this with whipped cream cheese so I’m not sure how it would affect the texture or if more would be needed. I only tested plain cream cheese.

      Reply

  • Thang
    May 5, 2020

    Hi Natasha, I have tried quite a few of your recipe and it’s always very yummy..Thank you for sharing such a keeper recipes. However, there are some quantity in the ingredients that I would like to double confirm with you. How many grams is your 1 cup of butter? As I always find my cake esp. the frosting to be very oily..
    Aso, can I blend my own powdered sugar from caster sugar? As I could not find it around my area. Is it the same as Icing sugar?

    Reply

    • Natashas Kitchen
      May 5, 2020

      Hi Thang, we have the metric conversion option on the printable recipe card towards the bottom of the post. Click the red “metric” word and it will translate to grams. In this case, servings sized unadjusted there is 227 g of butter in the frosting. I hope that helps. Also, I haven’t tested that with caster sugar but I bet that could work! If you experiment please let me know how you like this recipe.

      Reply

  • Jenny Wright
    May 4, 2020

    Made your chocolate cake today and it turned out perfect it’s to die for. 🇦🇺

    Reply

    • Natasha's Kitchen
      May 4, 2020

      Yay so glas you tried and loved it!

      Reply

  • Tazeen Shehryar
    May 3, 2020

    Hi I made this today with my daughters and it was AWESOME! The recipe is flawless. I actually halved it and it turned out perfect. Thanks Natasha, love your work.

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Hello Tazeen, so glad to hear that you had a bonding experience with your daughters. I’m so glad that you all enjoyed the cake!

      Reply

  • Alex
    May 2, 2020

    How much coffee did you dissolve in 2 cups of warm water?

    Reply

    • Natasha
      May 2, 2020

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

      Reply

  • Emily
    May 1, 2020

    my 4 and 2 year old and I just made this cake to say “I love you” to our main man(hubby/daddy). Best chocolate cake ever! It’s super easy and highly recommend. Thank you for the recipe!!!

    Reply

    • Natashas Kitchen
      May 1, 2020

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

      Reply

  • Annali Van Schalkwyk
    May 1, 2020

    Hello. I made this cake today for my father-in-law’s birthday. I did however made another frosting as I did not have cream cheese in the house. What a lovely cake! The coffee give such a lovely taste!
    I love your blog, and love your videos on FB! Love all the way from South Africa!

    Reply

    • Natashas Kitchen
      May 1, 2020

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

      Reply

  • Amber T
    May 1, 2020

    I am planning to try this out today and I am very excited about it! I just had a question about your flour measuring. I usually use recipes that have gram measurements just because I have found those to be the most accurate. When you measure out your flour did you scoop into the measuring cup and level or did you spoon it into the measuring cup and them level? I’ve heard that this can make a huge impact on cakes. Thank you !

    Reply

    • Natashas Kitchen
      May 1, 2020

      Hi Amber, we always spoon it in and level it off. We have this post on measuring that we wrote up. I hope it helps.

      Reply

  • Jill Ellis
    April 30, 2020

    I have Olive oil can I use that instead of light olive oil?

    Reply

    • Natasha's Kitchen
      April 30, 2020

      Hi Jill, that should work too or canola oil. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.

      Reply

  • Sarah
    April 30, 2020

    I have a Keurig coffee machine. How many oz coffee should i select. The options i have is 6, 8,10 and 12oz

    Reply

    • Natasha
      May 1, 2020

      Hi Sarah, I would do two 8 oz (2 separate pods) to get the 16 oz you need.

      Reply

  • Laura
    April 30, 2020

    Hi Natasha,
    I’m wondering if you could use self rising flour instead of all purpose? It’s all I have right now. Thanks

    Reply

    • Natasha
      May 1, 2020

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

      Reply

  • Dona
    April 30, 2020

    Hi Natasha!

    I want to try this recipe for my 1 yr old kids. Any sweetener can you advise to use instead of powdered sugar? Just to be friendly safe about sugar with the kids. Thanks!

    Reply

    • Natasha
      April 30, 2020

      Hi Dona, I haven’t experimented with other sweeteners for this recipe so I can’t advise on that. If anyone else has recommendations, please let us know.

      Reply

  • jill1965@roadrunner.com
    April 30, 2020

    I have olive oil not light can I use this?

    Reply

    • Natashas Kitchen
      April 30, 2020

      Hi Jill, olive oil can be replaced with canola oil, I haven’t tried it with vegetable but it should work. The one I use is a LIGHT olive oil so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.

      Reply

    • Natasha's Kitchen
      April 30, 2020

      That should work too or canola oil. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.

      Reply

  • sama
    April 30, 2020

    i think u made mistake on typing the recepie.it is 5 table spoon not 5 cup powder suger.ami right?

    Reply

    • Natashas Kitchen
      April 30, 2020

      Hi Sama, 5 cups per the recipe is correct. You can add the powdered sugar to taste but 5 Tbsp would not be nearly enough.

      Reply

  • Laurel L
    April 29, 2020

    This is an interesting recipe in that it has no eggs.

    Reply

    • Natashas Kitchen
      April 29, 2020

      I hope you give it a try soon!

      Reply

  • Demetra
    April 29, 2020

    Hi Natasha! I tried to make the chocolate cake tonight for the first time! I followed your recipe to the letter and it was coming out great. It tasted great. However, as soon as I applied the frosting, to my horror the top cake broke in 4 and the frosting started pooring to the sides! The laughter that went on with my husband was unreal! So for some reason the cake broke. My cakes which i made sure were the same size rose up more than your video. I applied the top cake bottom up like you adviced so i wonder if that was the prob? My frosting also felt a bit loose and wouldn’t stay in place. Any ideas?!! Thank u!!

    Reply

    • Natashas Kitchen
      April 29, 2020

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

      Reply

  • Angi
    April 28, 2020

    There is no way to thank about your delicious recipes. Thanks for bringing happiness to our homes with your beautiful smile.

    Reply

    • Natashas Kitchen
      April 28, 2020

      You’re so nice! Thank you!

      Reply

      • Jianer
        April 30, 2020

        Hello Natashas, when baking the cake, can I use one pan to bake it then separate into two layers after it’s baked? What would be the differences for the taste or texture? Does it take different time for baking?

        Reply

        • Natasha
          May 1, 2020

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

          Reply

  • Pip
    April 28, 2020

    Hi there! just wondering how far in advance can I make this cake? And will refrigerating it ruin the icing or texture?

    Reply

    • Natashas Kitchen
      April 28, 2020

      Hi Pip, you can make the entire cake ahead of time. This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days.

      Reply

    • Laura
      April 29, 2020

      Hi Natasha,
      Can I substitute lemon juice for the vinegar?

      Reply

      • Natashas Kitchen
        April 29, 2020

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

        Reply

      • Nicole Beaman
        May 5, 2020

        I just tested this with lemon juice came out perfect
        Beautiful cake.
        Had abit of splitting but all good

        Reply

        • Natashas Kitchen
          May 5, 2020

          Thank you for sharing that with us, Nicole!

          Reply

  • Noppy
    April 28, 2020

    If I could, I’d give another ten stars to this cake recipe! I did it for Easter day (19th. April, Greek Orthodox Easter) everyone LOVED it, and it was by far, the easyest cake I ever baked.
    Literally, not a breadcramb left. Vanished in two days.
    Absolutelly deliciousQ
    Thank you, a million times Natasha for this amazing recipe!!!

    Reply

    • Natasha's Kitchen
      April 28, 2020

      You are very welcome and thank you for always trusting this recipe! I am so happy to know that you loved it!

      Reply

  • Mayrim
    April 27, 2020

    Hi Natasha,

    Thank you for sharing ur recipe. I accidentally added baking powder instead of baking soda. What would be the effect of that?

    Reply

    • Natasha
      April 27, 2020

      Hi Mayrim, I hope it still works out fo you but, it may not have enough rising power. Baking soda is 4 times stronger than baking powder.

      Reply

      • Landry
        May 5, 2020

        Hi, just wondering, is the vinegar used to add moistness to the cake? I’ve never heard of/knew vinegar is used in baking cakes

        Reply

        • Natashas Kitchen
          May 5, 2020

          Hi Landry, the vinegar is necessary as it activates the baking soda and helps with rising.

          Reply

  • Barb Standridge
    April 26, 2020

    This chocolate cake is absolutely delicious. I will definitely be making this again and again!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Awesome! Thanks for giving this recipe a high rating, Barb.

      Reply

  • Raelene
    April 25, 2020

    Hi natasha, thank you for ur recipe. Im from south africa, can i use full cream smooth cottage chesse instead of cream cheese in this recipe.

    Reply

    • Natashas Kitchen
      April 25, 2020

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

      Reply

  • Shumaila
    April 24, 2020

    Hi
    In frosting we have to add 5 cups of powdered sugar or 5 tbsp ?-

    Reply

    • Natasha
      April 24, 2020

      Hi Shumaila, 5 cups per the recipe is correct. You can add the powdered sugar to taste but 5 Tbsp would not be nearly enough.

      Reply

  • Mallory Holman
    April 23, 2020

    Hi Natasha,
    Can you make the icing without the cocoa powder to make it vanilla instead of chocolate? Anything I should add in its place?

    Reply

    • Natashas Kitchen
      April 23, 2020

      Hi Mallory, I haven’t tested that but I bet that could work.

      Reply

  • Dana
    April 22, 2020

    Hi Natasha!
    I was wondering if the icing can be made a day in advanced? (For future reference) I just pulled my cake out of the oven and cannot wait to share this with my office!

    Reply

    • Natashas Kitchen
      April 22, 2020

      Hi Dana, you can make the entire cake ahead of time. This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days.

      Reply

    • Rika M
      April 24, 2020

      I made it tonight, so moist and light and delicious!!! I did with cup cake size (18 comes) and without frosting (with whipped cream) because no cream cheese in my refrigerator but I will definitely make frosting tomorrow!!! Thank you Natasha!!! love your recipes!!

      Reply

      • Natasha's Kitchen
        April 25, 2020

        Thank you for your great feedback, Rika. I’m so happy to know that you enjoyed this recipe!

        Reply

  • Cynthia
    April 22, 2020

    Hello! I plan to make this for my husbands birthday and wanted to make a 3-tier cake. Can your recipe be stretched to adding a third 9in pan? Thanks!

    Reply

    • Natasha
      April 22, 2020

      Hi Cynthia, I haven’t tested that but I think it could possibly work but I can’t say for sure how long it would take to bake. Let me know if you experiment.

      Reply

  • Evelyn Schmedeke
    April 20, 2020

    Hi Natasha! I’ve had my eye on this recipe for a while, but I’d really prefer to make it as cupcakes! Any advice as to baking temp/time?

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi Evelyn, I have the chocolate cupcake recipe here.

      Reply

  • Victoria
    April 20, 2020

    I only have salted butter at this time. Should I lower the amount of salt in the icing? Also, I have a bottle of “mild” olive oil and canola oil. Which would be best to use? Looking forward to making this wonderful chocolate cake for my anniversary today! Love your site and recipes! Thank you!

    Reply

    • Natasha
      April 20, 2020

      Hi Victoria, I haven’t tested this with salted butter to say for sure if it would affect the taste. I would omit the salt if using salted butter. Several readers have reported great results using canola oil.

      Reply

    • Victoria
      April 21, 2020

      Made this wonderful cake and it was amazing! I did post a couple of pictures for you on facebook.

      Reply

      • Natasha's Kitchen
        April 21, 2020

        Perfect! Thank you for sharing and I’ll make sure to check it out.

        Reply

        • Sofia
          April 24, 2020

          Hi Natasha!! I’m from Guadalajara, mexico..
          No eggs in recipe? It’s ok?
          Thank you
          Huges

          Reply

          • Natasha
            April 24, 2020

            Hi Sofia, that is correct. This is an eggless chocolate cake. You won’t miss the eggs.

  • Rhode Marquez
    April 19, 2020

    I tried the dark chocolate cupcakes and they turned out amazing. Why doesn’t this recipe call for eggs?

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Thank you for sharing that Rhode. This recipe doesn’t call for eggs as we use other ingredients to help with the cake’s volume.

      Reply

  • Angelica Rios
    April 19, 2020

    I made this for my daughter’s birthday yesterday, I added some chocolate dipped strawberries. She loved it. I made it 4 layers. It was delicious and moist. Definitely doing it again. Everyone loved it. I dont know how to add the picture😥

    Reply

    • Natasha's Kitchen
      April 19, 2020

      That is just awesome, Angelica. Happy Birthday to your daughter and I’m sure she enjoyed some quality time with you yesterday. You can share photos of your creation on our Facebook group or Facebook page.

      Reply

  • Amy
    April 19, 2020

    Hi Natasha,
    I made the chocolate cake and it had a nice chocolate flavor, but the batter consistency was a bit thick and not runny like yours. I’m not sure what I did wrong.

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi Amy, the dry ingredient is more than likely the culprit. When measuring flour, be sure to use dry ingredient measuring cups (that can be leveled at the top) and spoon the flour into the measuring cup and scrape off the top. If you scoop the measuring cup into the flour bin, you can get up to 25% too much flour which would affect the outcome. Here’s our How to Measure Ingredients (Wet and Dry) VIDEO that will help with that.

      Reply

  • Lisa
    April 18, 2020

    Can you use regular sugar instead of powdered sugar? Last time I used powdered sugar and loved it, but it is all out in groceries stores.

    Reply

    • Natasha
      April 19, 2020

      Hi Lisa, you can make your own powdered sugar with regular sugar. It’s simple to make (do a quick google search for it), but this recipe does require powered sugar.

      Reply

  • April
    April 17, 2020

    how do we store this and how long is it good for?

    Thank you! Just made it and cant wait to try it!

    Reply

    • Natashas Kitchen
      April 17, 2020

      Hi April, 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. Tt does keep in the fridge for up to 5 days.

      Reply

  • Jessie O
    April 17, 2020

    Hi Natasha – LOVE all your recipes!!

    I wanted to make this cake for my birthday in a few weeks but wanted to do a smaller cake using 6″ round pans since it’s just the 4 of us in the house celebrating. How would I adjust the measurements to make enough for a 2 layer 6″ round?

    Also would Rice Vinegar work in this recipe in place of the white vinegar? Trying to make use of what I have in the house.

    Thanks!

    Reply

    • Natasha
      April 17, 2020

      Hi Jessie, I honestly have not tested this as a 2-layer 6″ round cake but since that is 2/3 the size of pans, I would probably scale the recipe down to 2/3 of the recipe. I haven’t tested with rice vinegar but I probably would not make that substitution because their flavors are completely opposite. White vinegar is a more aggressive and stronger vinegar also.

      Reply

  • Sofiya
    April 17, 2020

    Hi! Love love your blog. I cook/bake with your recipes all the time!

    Quick question, when you say 2 cups of coffee, do you mean drip coffee?

    Thank you!

    Reply

    • Natashas Kitchen
      April 17, 2020

      Hi Sofiya, we use coffee from our machine. Espresso would work too if you have it -it will be fine but I would dilute it with water to the strength of brewed drip coffee or you might taste the coffee in the cake. Drip coffee will work. I hope that helps.

      Reply

  • AK
    April 17, 2020

    Hi, have a few questions and was hoping you could answer them:
    A) how much coffee goes in to
    Make 2 cups of warm coffee.
    B) I don’t have 2 pans, so can I bake in the first batch while the remaining batter rests outside and then go for the second batch once am done with baking the first.
    C) for the icing it seems there is too much of sugar and cocoa . Even if I reduce the recipe by half it means 2.5cups of sugar to 1/2 cup cocoa again in this situation I feel cocoa used is too much. Wouldn’t it be bitter?

    Reply

    • Natasha
      April 17, 2020

      Hi, it depends on the coffee you are using – I suggest making the coffee as directed on the package of your coffee which typically makes a fairly strong cup. I haven’t tested that so I’m not sure if it would hurt the second layer to not bake it right away. You can add the powdered sugar to taste but we didn’t feel that the overall frosting was too sweet with these proportions.

      Reply

  • Donna
    April 16, 2020

    Hi Natasha I would like to make cupcakes out of this delicious cake how would I do that the temperature of the oven and how long

    Reply

    • Natasha
      April 17, 2020

      Hi Donna, I have the chocolate cupcake recipe here.

      Reply

    • Raeesha Ikram
      May 3, 2020

      Hi Natasha, can I know if I can skip vinegar or if there’s a substitute for it?

      Reply

      • Natasha's Kitchen
        May 3, 2020

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

        Reply

  • rashmi
    April 16, 2020

    hi !
    I want to try this , but I hate the taste of coffee . can I substitute it with. anything else ?
    thank you

    Reply

    • Natashas Kitchen
      April 16, 2020

      Hi Rashmi, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.

      Reply

  • Kajal
    April 16, 2020

    Hi natasha.. what can I use in place of light olive oil please? We don’t get light olive oil in kenya

    Reply

    • Natashas Kitchen
      April 16, 2020

      Hi Kajal, The olive oil can be replaced with canola oil, I haven’t tried it with vegetable but it should work. The one I use is a LIGHT olive oil so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.

      Reply

  • Nicole
    April 16, 2020

    Today is my birthday and I decided to make this cake for my husband and I to enjoy. It just came out of the oven and I can’t wait to frost it later and enjoy a slice!

    Reply

    • Natashas Kitchen
      April 16, 2020

      Aww that’s so great! Happy Birthday, Nicole! I hope you love this recipe!

      Reply

    • Laura
      April 17, 2020

      Hi Natasha, can I substitute cake and pastry flour? Trying to use it up and ration my all-purpose flour.

      Reply

      • Natashas Kitchen
        April 17, 2020

        Hi Laura, without testing that, I can’t make that recommendation. I’m not sure how it will affect the outcome as I haven’t tried that yet. If you decide to do an experiment, please share with us how it goes.

        Reply

  • Penny
    April 16, 2020

    Excellent cake, Natasha! My kids loved it.

    Reply

    • Natasha's Kitchen
      April 16, 2020

      So happy to know that, Penny. Thank you for sharing!

      Reply

  • Tazeen
    April 15, 2020

    Hi I’d like to try this recipe but with just one cake. Can I halve it I.e. halve all the ingredients to make one cake only? Thanks

    Reply

    • Natasha's Kitchen
      April 15, 2020

      Hello Tazeen, I haven’t tried that yet to advise but if you do an experiment, please share with us how it goes!

      Reply

  • Jeannie
    April 14, 2020

    This is a keeper. Excellent cake!

    Reply

    • Natasha's Kitchen
      April 14, 2020

      Thank you for giving this recipe a great review, Jeannie!

      Reply

  • Amelia
    April 13, 2020

    Natasha, I love this cake, made it for Easter Sunday, needles to say everyone love it. It was easy to make and the result was fantastic, as a chocolate lover this one will be a staple to keep, cant wait for dinner tonight so I can grab me another slice. Thank you.

    Reply

    • Natashas Kitchen
      April 13, 2020

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

      Reply

  • Palu Tausala
    April 13, 2020

    Hi Natasha Is there anything I can change it with the warm coffee..

    Reply

    • Natasha's Kitchen
      April 13, 2020

      Hello Palu, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.

      Reply

      • Patti
        April 18, 2020

        Sounds like a great cake, can’t wait to try it. Love your recipes. Don’t see any eggs in the recipe?

        Reply

        • Natashas Kitchen
          April 18, 2020

          I’m so glad to hear that Patti! That’s right! No eggs in the recipe.

          Reply

  • Kali Schuh
    April 13, 2020

    Hi this recipe was a hit with my family! I used dark coco powder and it was AMAZING!

    Reply

    • Natashas Kitchen
      April 13, 2020

      That’s so awesome Kali! Thank you for that wonderful feedback!

      Reply

  • Niky Puentes
    April 12, 2020

    I have never bake anything and let me tell you, this cake was the highlight of my Easter dinner.
    Love your recipes!

    Thank you !

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Awesome! Great job as a first-timer, I hope that you love every recipe that you will try!

      Reply

  • Amira
    April 12, 2020

    Hi Natasha
    I have tried many of your recipes and loved them
    What is the white vinegar for? What can I substitute it for? I have apple vinegar at home, can i use this instead?
    Also what do you mean by light olive oil? My uncle sells me his fresh homemade olive oil, is this what you call extra virgin olive oil?

    Reply

    • Natasha's Kitchen
      April 13, 2020

      Hello Amira, vinegar helps activate the baking soda which helps in the rise. Extra virgin olive oil is not ideal for baking because it imparts its own flavor so we advise using regular olive oil.

      Reply

  • Dianna Cervantez
    April 11, 2020

    Can you use vegetable oil in place of olive oil?

    Reply

    • Natasha
      April 11, 2020

      Hi Dianna, yes that will work fine. I hope you love the chocolate cake!

      Reply

  • Jen
    April 10, 2020

    Hi, ingredient ask for warm coffee. Would that be black coffee or coffee mixed with milk? Sorry I’m not a coffee drinker but I would like to make the recipe exactly.

    Reply

    • Natashas Kitchen
      April 10, 2020

      Hi Jen, it would be plain black coffee. I hope that helps.

      Reply

  • SALLY DERRICK
    April 8, 2020

    Hi I am in England and want to make this cake but not sure how much a cup is. Can you tell me in grams please?
    Can’t wait to make this with my daughter, it would cheer us up.

    Reply

    • Natasha's Kitchen
      April 8, 2020

      Hi Sally, here’s a tip for you if you click on “Jump to recipe” and click “Metric” it will convert it to grams. I hope this helps and enjoy!

      Reply

  • Audra
    April 7, 2020

    This recipe came out great! I didn’t have light olive oil so I substituted with vegetable oil and it came out delicious! I also only had a natural and Dutch blend of cocoa so I used that and didn’t seem to have an issue. Next time I’ll try it with all natural cocoa. Plenty of frosting to cover the cake with some left over. Will be making again!

    Reply

    • Natashas Kitchen
      April 7, 2020

      I’m so glad you enjoyed this recipe, Audra! Sos good for a cake without eggs isn’t it! Thank you for sharing your awesome feedback with me!

      Reply

  • Tina
    April 6, 2020

    The first chocolate cake I made in my entire life (this is what we can do) it’s very easy to make but the taste is so rich and perfect. I just cut down the sugar from the frosting a little. I would make again for sure but not when I can’t share it as I’m eating more than I should

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Tina, I’m so glad you enjoyed that! Thank you for sharing that with me!

      Reply

  • Sweta
    April 6, 2020

    Hi, why is extra virgin oil not good for this recipe?
    Also, can I substitute the virgin oil for vegetable oil?

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Sweta, The olive oil can be replaced with canola oil, I haven’t tried it with vegetable but it should work. The one I use is a LIGHT olive oil so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.

      Reply

  • Tere
    April 6, 2020

    Hi Natasha, I tried this recipe and it turned out grainy. I had only had a cup of white sugar so I substituted brown sugar. Also, I used vegetable oil instead of olive oil. It tasted alright and so moist but the texture is a bit weird. Also, my batter was thicker than yours was. Like a banana bread batter. Apart from the changes I mentioned earlier, everything was measured exactly as you say. I wonder what went wrong?

    Also, have I mentioned that they were moist and delicious? Oh, I did? They were delicious!

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Tere, it sounds like the brown sugar did not “dissolve” into the batter. Was it fine grain sugar? Also, I recommend this post on measuring, sounds like the dry ingredients may have been measured incorrectly. I hope this helps, we are always happy to troubleshoot.

      Reply

      • Tere
        April 9, 2020

        It was not a fine-grained sugar, just the regular brown sugar.

        I did it again, this time I used a sieve, still a bit grainy but less than my first try. I will try using fine grain one once this quarantine is over. Thank you for this great recipe!

        Reply

        • Natasha's Kitchen
          April 9, 2020

          Sounds good, Tere. I hope it comes out perfect next time!

          Reply

  • Sue
    April 4, 2020

    You have become our favorite food blogger! My 8 and 10yo girls loveD your videos! They helped me make the chocolate cake today! Turned out perfect! I couldn’t believe you could not taste the coffee! It was the perfect blend of sweetness and slightly dense cake that I prefer. Will make again!!!

    Reply

    • Natashas Kitchen
      April 4, 2020

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

      Reply

  • Jayme
    April 4, 2020

    So delicious! Best chocolate cake I’ve probably ever had! I didn’t have white vinegar and substituted it 1Tb of apple cider vinegar and butter instead of olive oil! Turned out great! Thank you for sharing this recipe!

    Reply

    • Natashas Kitchen
      April 4, 2020

      You’re welcome, Jayme! I’m so glad to hear that! Thank you for that wonderful review.

      Reply

  • Tamara
    April 4, 2020

    I just tried a piece of this cake and it is really, really good. When I read the ingredients, I thought someone made a mistake and combined cake and salad ingredients! Lol
    My husband also just tried it now and he agrees, saying it is very, very good.
    This is a fabulous recipe I’ll be forwarding to my teenage grandkids who can make it themselves because it is so easy to make.
    Many thanks for sharing Natasha.

    Reply

    • Natashas Kitchen
      April 4, 2020

      I’m so glad you both enjoyed this recipe! That’s so great!

      Reply

  • Jessica Garcia
    April 2, 2020

    Love this cake recipe. I’m making this for my daughters birthday tomorrow but while shopping I could only find cake flour. Can I make cake flour work for this recipe?

    Reply

    • Natasha's Kitchen
      April 3, 2020

      Hello Jessica, without testing that, I can’t make that recommendation. I’m not sure how it will affect the outcome as I haven’t tried that yet. If you decide to do an experiment, please share with us how it goes. Happy birthday to your daughter!

      Reply

  • Sema
    April 2, 2020

    Hi Natasha,
    Can i substitute cream cheese with mascarpone?

    Reply

    • Natasha's Kitchen
      April 2, 2020

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

      Reply

  • frieza
    April 2, 2020

    Finally made this for a smaller portion (I halved everything).
    It works sooooo well, not too sweet!
    I replaced the olive oil with canola (worked just fine)

    I love your recipes!

    Reply

    • Natasha's Kitchen
      April 2, 2020

      That is awesome! I appreciate you sharing that with us and thank you for your fantastic review!

      Reply

  • Yjjh
    April 1, 2020

    I don’t have regular white vinegar and with what’s going on, I can’t make a quick run for any. I have apple cider vinegar, cold I use this instead? Also, I didn’t realize but I used baking powder instead of baking soda, does this make a difference?

    Reply

    • Natasha's Kitchen
      April 1, 2020

      Hello there, I honestly haven’t tested that so I’m not sure how it would affect the flavor, plus apple cider vinegar isn’t as acidic as white vinegar. One of my readers mentioned this in a comment but it wasn’t clear if she had tested this with her own family version of chocolate cake or our recipe that I had posted: “I’ve also used cider vinegar and lemon juice and again, good results.”

      Reply

  • Maria
    March 31, 2020

    There is no eggs in this recipie???

    Reply

    • Natashas Kitchen
      March 31, 2020

      That’s right! No eggs! I hope you love it!

      Reply

  • Jordan D
    March 30, 2020

    Can you use a 9×13 pan to make this? If so, how much time to bake?

    Reply

    • Natashas Kitchen
      March 30, 2020

      Hi Jordan, I haven’t tested this in a 9×13 but that should work! One of my readers reported baking this 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.” I hope that helps!

      Reply

      • Jordan
        March 31, 2020

        Hi! Thank you so much for the quick response, if we do not have light olive oil could vegetable oil be substituted for it?

        Reply

        • Natashas Kitchen
          March 31, 2020

          Hi Jordan! That should work. I hope you love this recipe!

          Reply

          • Chantel
            April 5, 2020

            Hi Jordan
            How many spoons coffee did you use to make the coffee?

      • Thelma
        April 6, 2020

        Hi Natasha I have been drooling looking at this cake and plan to make it today. Can you tell me what is the equivalent measurements in grams as opposed to ‘cups’. Also I have no white vinegar can I use ordinary brown vinegar.

        Reply

        • Natashas Kitchen
          April 6, 2020

          We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help

          Reply

      • Brittany
        April 8, 2020

        Hi!! I’m super excited to make this for my husband’s birthday. Would I be able to use 2 8 in. pans instead? Or 3 7 in.? Thank you so much!!

        Reply

        • Natashas Kitchen
          April 8, 2020

          Hi Brittany, I think you could probably stretch it to accommodate two 8-inch pans but I haven’t tested either way so I won’t be able to give you precise baking instructions.

          Reply

  • Carol
    March 30, 2020

    If I have icing left over, can I freeze it?

    Reply

    • Natashas Kitchen
      March 30, 2020

      Hi Carol, tbh- I haven’t tried freezing the full assembled cake (it does keep in the fridge for up to 5 days) or the frosting, but I think that would work fine to freeze. If you experiment please let me know how you like that.

      Reply

      • Randy
        April 4, 2020

        My daughter and I did this recipe as a father-daughter project. We hardly consider ourselves accomplished bakers, so we followed the recipe to the letter. Until we realized no eggs required?? Hmm, I admit we second guessed and with just a little trepidation we pressed on any way as directed. It turned out perfectly!! Thank you for an excellent recipe!

        Reply

        • Natasha's Kitchen
          April 4, 2020

          Hello Randy, what a great bonding moment with your daughter! I’m so glad that you chose this recipe for your project because so this is one of our favorites at home too. Thanks for giving a wonderful review and I hope you and your daughter will love every recipe that you try.

          Reply

  • Carrie Robbins
    March 29, 2020

    I made this cake today & it is delicious! Does it need to be refrigerated?

    Reply

    • Natasha's Kitchen
      March 29, 2020

      Love it! Thanks for the great review and regarding refrigerating it, yes we recommend keeping it refrigerated. Be sure to cover when refrigerating. I would suggest letting it come to room temperature for 1-2 hours before serving for it to soften up again.

      Reply

  • Ashlee
    March 28, 2020

    We don’t have access to coffee right now and I seen in another comment to use water instead. I’ve never baked a cake from scratch but I will for this one I was wondering if I could replace the water with milk? Or would that be a bad idea? Thank you for all you do!

    Reply

    • Natasha's Kitchen
      March 29, 2020

      Water is the next best thing as I haven’t tried using milk with this recipe.

      Reply

      • Ashlee
        March 30, 2020

        Using milk in place of water had the cake tasting just fine! First and only chocolate cake I’ll be making!

        Reply

        • Natashas Kitchen
          March 30, 2020

          Thank you so much for sharing that with me.

          Reply

  • Nelly
    March 28, 2020

    Hey Natasha! I’m loving your recipes and your videos!! Thank you so much. I’m looking forward to try this recipe but I don’t like coffee in cakes. Can I just omit it completely?

    Reply

    • Natashas Kitchen
      March 28, 2020

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

      Reply

    • Brian
      March 31, 2020

      Hi Natasha, have you ever tried this cake with the white chocolate frosting from your cupcake recipe?

      Reply

      • Natashas Kitchen
        March 31, 2020

        I have not but it sounds delicious!

        Reply

  • Liz Romer
    March 28, 2020

    I made this cake for our last family function before the quarantine. It was devoured with really kind compliments from everyone!!!! This is my new go-to cake recipe for all of our family functions–and maybe just for the days that I’m craving cake. Thanks for sharing!

    Reply

    • Natashas Kitchen
      March 28, 2020

      You’re welcome, Liz! I’m so glad you’re enjoying our recipes! Soon will come the time to gather again and we can enjoy these recipes together with friends and family.

      Reply

    • Patti
      April 18, 2020

      Sounds like a great cake, can’t wait to try it. Love your recipes. Don’t see any eggs in the recipe?

      Reply

      • Natashas Kitchen
        April 18, 2020

        I hope you love this recipe, Patti! That’s right – no eggs in this recipe!

        Reply

  • Sasha
    March 28, 2020

    I made your chocolate cake recipe and I must say it was fantastic! I used a homemade Pb frosting instead of chocolate…So So So good and low maintenance with great flavor and eggless also

    Reply

    • Natashas Kitchen
      March 28, 2020

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

      Reply

  • Lucie Charette
    March 27, 2020

    Hello,
    Just wondering why is there vinegar? Could it be replaced with just water? Also, I would like to replace the hot coffee for 1/2 Kahlua
    Thanks

    Reply

    • Natashas Kitchen
      March 27, 2020

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

      Reply

      • Lucie
        March 28, 2020

        Hi Natasha,
        Wow, thanks for the quick reply!! I don’t think anyone has ever replied to any of my comments on Pinterest.
        I made it and kept the vinegar im the recipe. Instead of hot coffee, I used 1/2 Kahlua and 1/2 water with 1 TBSP cocoa (my hubby is not a coffee fan and it was for his birthday yesterday). It came out perfect, and that icing OMG sooo creamy good!!

        Reply

        • Natashas Kitchen
          March 28, 2020

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

          Reply

        • Lisa
          April 17, 2020

          My husband is a tea drinker and hates coffee!! I kept the recipe as is because Natasha had mentioned in the video that you would not taste the coffee. My husband licked the plate, he had no idea the coffee was even in there!! Amazing cake!

          Reply

          • Natashas Kitchen
            April 17, 2020

            That’s just awesome, Lisa! I’m so glad you bother enjoyed this recipe!

      • Elaine G
        March 28, 2020

        Could you substitute the olive oil with vegetable oil?

        Reply

        • Natashas Kitchen
          March 28, 2020

          Hi Elaine, a vegetable or canola oil would work.

          Reply

  • Joy
    March 27, 2020

    I just this today, love this cake but I found the icing to be super sweet, and yes followed the ingredients has I was making it, any suggestions?

    Reply

    • Natashas Kitchen
      March 27, 2020

      Hi Joy, 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. I worry it will affect texture if using less but if you experiment I would love to know how you like this recipe.

      Reply

      • Mrs D
        April 9, 2020

        Hi Natasha! I just wanted to say that I adore you and have tried SO many of your recipes all with great success! Tonight I’m going to make this beautiful cake and I’m sure hubby and I will love it! Thank you so much for the great recipes!

        Reply

        • Natashas Kitchen
          April 9, 2020

          Aww! You’re so nice! Thank you for that thoughtful compliment! I’m so glad you are enjoying our blog and recipes!

          Reply

  • Sindhu
    March 26, 2020

    What would be the substitute of olive oil in this n what should be the quantity? Bcz I don’t have olive oil…

    Btw really love ur recipes…

    Reply

    • Natasha
      March 26, 2020

      Hi Sindhu, a vegetable or canola oil would work.

      Reply

      • Sindhu
        March 27, 2020

        Hi Natasha
        Same quantity of oil???
        Thnx for replying

        Reply

        • Natashas Kitchen
          March 27, 2020

          Hi Sindhu, yes the same quality.

          Reply

    • Samantha
      March 27, 2020

      Hi Natasha! My name is Samantha! I absolutely love your videos and recipes! I’m planning on making this chocolate cake. What kind of coffee is best to use? Espresso or just regular coffee?

      Thanks so much!

      Reply

      • Natashas Kitchen
        March 27, 2020

        Hi Samantha! I’m so glad you’re enjoying our recipes. We use coffee from our machine. Espresso would be fine but I would dilute it with water to the strength of brewed drip coffee or you might taste the coffee in the cake. I hope that helps.

        Reply

        • Yazhini Naresh
          April 5, 2020

          Hi Natasha , I’m Yazhini. Can I use instant coffee in this? If yes, what will be its measurements.
          Will tat make the cake taste coffee?
          Thank you☺️

          Reply

          • Natasha's Kitchen
            April 5, 2020

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

  • Adina
    March 26, 2020

    Hi Natasha, This cake is amazing, but now after eating half of it we were wondering if we can freeze it?
    Thanks,
    Adina

    Reply

    • Natasha
      March 26, 2020

      Hi Adina, I haven’t tried freezing the full assembled cake (it does keep in the fridge for up to 5 days), but I think that would work fine to freeze, but I would cover the sliced portion with plastic wrap so it doesn’t dry out or get freezer burn.

      Reply

  • Michele
    March 25, 2020

    Hi Natasha! Thank you for this recipe, and for doing what you do! I absolutely love all your videos and recipes! You’re awesome!

    Quick questions: In your frosting pictures and recipe above, you’re showing and stating that we should use the paddle attachment but in the video you’re using the whisk attachment. Which one is it?

    I ask because I didn’t have enough ingredients for the frosting so I had to reduce all its ingredients by half. I used the whisk attachment after seeing your video but the frosting came out way too thick and it was not smooth, at all 🙁 Any idea what could’ve happened? You aren’t using a true liquid besides the tsps of vanilla so I’m wondering what makes it smooth. Thank you!

    Reply

    • Natasha
      March 25, 2020

      Hi Michelle, either one will work and I have used both. If it wasn’t smooth, you might consider if a substitution was made – and lumps in the frosting often indicate that the cream cheese wasn’t softened enough. Let it sit at room temperature for 15 minutes at a time until it softens some more and try beating again until smooth. I hope that helps!

      Reply

      • Michele
        March 25, 2020

        Thank you for the reply, Natasha. I will try that next time.

        Reply

  • Robin
    March 24, 2020

    One of the very best chocolate cake recipes!!!

    Reply

    • Natashas Kitchen
      March 24, 2020

      Isn’t it amazing! I’m so glad you enjoyed that!

      Reply

  • Rima
    March 24, 2020

    Hi Natasha,
    How can I prepare coffee from Nescafe?
    How many spoons of Nescafe I have to add for each cup?
    Thank you

    Reply

    • Natashas Kitchen
      March 24, 2020

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

      Reply

      • Aimee
        March 25, 2020

        Just realized I don’t have light olive oil (only olive oil or extra virgin) Would vegetable oil work?

        Reply

        • Natashas Kitchen
          March 25, 2020

          Hi Aimee, a vegetable or canola oil would work. If you experiment with any of those options, let me know how it goes.

          Reply

  • Ann
    March 24, 2020

    Just wondering if the cream cheese taste is prevalent in the frosting.

    Reply

    • Natasha
      March 25, 2020

      Hi Ann, I didn’t think it was overpowering with the cream cheese, but rather that it helped to balance the frosting, but you can add slightly more powdered sugar if you want to mask it further.

      Reply

      • Nagham Abulaila
        March 25, 2020

        Can we leave out cocoa from the frosting?

        Reply

        • Natasha's Kitchen
          March 26, 2020

          I haven’t tried it yet without cocoa to advise. I imagine the taste wouldn’t be the same without it. Let me know how you liked it if you decide to experiment.

          Reply

      • Chela
        March 31, 2020

        Hi Natasha! I wanted to make this cake tonight but I don’t have white vinagre. Can I use apple cider vinagre? Thanks! Love all your recipes

        Reply

        • Natasha
          March 31, 2020

          Hi Chela, I honestly haven’t tested that so I’m not sure how it would affect the flavor, plus apple cider vinegar isn’t as acidic as white vinegar. One of my readers mentioned this in a comment but it wasn’t clear if she had tested this with her own family version of chocolate cake or our recipe that I had posted: “I’ve also used cider vinegar and lemon juice and again, good results.”

          Reply

          • Chela
            March 31, 2020

            Thanks for responding so quickly 🤗 I borrowed some white vinagre from my neighbor 😬. I just made the cake and about to make the frosting ! I’m so excited. I also made your cheeseburger sliders for dinner! Omg 🤤🤤🤤🤤 amazing!!!

          • Natasha's Kitchen
            April 1, 2020

            You’re welcome. I can’t wait for you to taste the finished product. I hope it goes well and please update us on how it goes.

  • Rema
    March 23, 2020

    Hi, I was wondering if I could bake the cake all in one pan since I only have one?

    Reply

    • Natasha
      March 23, 2020

      Hi Rema, I haven’t tested that in a tall walled pan like a springform pan (it would overwhelm a single standard cake pan).

      Reply

  • Lynette
    March 23, 2020

    Hello Natasha, what substitute can I use for sugar?

    Reply

    • Natasha
      March 23, 2020

      Hi Lynette, I haven’t tested any other substitutions for granulated sugar so I can’t advise without experimenting first.

      Reply

  • Sukanya
    March 22, 2020

    Loved this cake. Was especially perfect for my daughter who is allergic to eggs. Delicious!

    Reply

    • Natasha's Kitchen
      March 23, 2020

      I’m glad you loved this recipe! Thanks for the good feedback.

      Reply

    • Jyoti
      March 23, 2020

      The cake came out to dense.

      Reply

  • Kate Cunningham
    March 21, 2020

    Absolutely delicious! Myself and my family loved this cake, and it was pretty easy to make. I definitely recommend

    Reply

    • Natashas Kitchen
      March 21, 2020

      That’s so great! I’m so happy you all enjoyed that. Thank you for sharing that awesome review with us, Kate!

      Reply

      • Steph T
        April 10, 2020

        Hi Natasha. Great recipe! Cake was moist and not overly dense.

        Any expert advise on ratio of sugar, flour, cocoa if I wanted to make it a little sweeter & more deeper cocoa flavor?

        Thx

        Reply

        • Natasha
          April 11, 2020

          Hi Steph, since baking is so much of a science, without testing anything differently, I won’t be able to offer that advice. If you experiment, I would love to hear how it goes.

          Reply

  • Shyamala
    March 20, 2020

    Hi Natasha ,

    Do you add milk to the coffee ? Or just water ? So 2 cups warm coffee is it just mixed with water or Milk ?
    And can I use sunflower oil in it instead of olive oil ?

    Reply

    • Natashas Kitchen
      March 21, 2020

      Hi Shymala, we make the coffee in our machine which uses water, we do not add milk to it. If you have it I would probably go with avocado since sunflower oil can impart a different flavor.

      Reply

  • CJ
    March 19, 2020

    This cake was superb! I used canola oil in place of the olive and I used dark chocolate cocoa. Rich flavor and not too sweet. Family loved it.Thank you for sharing. I will be trying more recipes!

    Reply

    • CJ
      March 19, 2020

      Also, the cake was super moist

      Reply

      • Natashas Kitchen
        March 19, 2020

        Isn’t it the best! Thank you CJ!

        Reply

    • Natashas Kitchen
      March 19, 2020

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

      Reply

  • Sandra Wilcher
    March 18, 2020

    My family and I love every recipe that I have made! Thank you so much for sharing. I am making the chocolate cake tonight. Keep up the great work!

    Reply

    • Natasha's Kitchen
      March 18, 2020

      Thank you Sandra. I can’t wait for you to try the chocolate cake recipe, it’s one of our favorites!

      Reply

  • Stephen Perry
    March 14, 2020

    hi Natasha I have just made your chocolate cake following the receipt to the letter and as soon as I put the chocolate frosting on the cake started to crumble. This is the second time I have made this cake and the same thing happened last time. the cake tasted delicious but looked a mess . Any ideas

    Reply

    • Natasha
      March 14, 2020

      Hi Stephen, I haven’t had that happen – did you possibly underbake (cake had wet batter inside) or overbake (cake was dry)? Also, make sure to prep the pan according to the instructions to reduce the chances of it sticking to the pan which could cause it to break when you try to take it out of the pan. I hope that helps.

      Reply

  • Arpita
    March 14, 2020

    Cake turned out ok..not that great. It was tough from inside .. I followed the receipe.
    Frosting was excellent

    Reply

    • Natasha
      March 14, 2020

      Hi Arpita, a tough cake usually indicates overbaking. Make sure you do the toothpick test a little sooner next time in case your oven runs hot. Also, make sure you bake on regular conventional bake mode and not convection.

      Reply

  • Shirley
    March 11, 2020

    No eggs? Purchased all the ingredients and noticed there were no eggs.

    Reply

    • Natashas Kitchen
      March 11, 2020

      Hi Shirley, that is right! This recipe calls for no eggs.

      Reply

  • Patricia H Falk
    March 9, 2020

    What can I substitute for coffee?

    Reply

    • Natashas Kitchen
      March 9, 2020

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

      Reply

  • Jahana
    March 9, 2020

    Hi,
    Why do we use vinegar? Any substitute for it?

    Thanks

    Reply

    • Natasha's Kitchen
      March 9, 2020

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

      Reply

  • gel
    March 7, 2020

    Hi natasha! will instant baking powder espresso work for the cake batter? how much should i use? thank you

    Reply

    • Natashas Kitchen
      March 7, 2020

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

      Reply

  • Spencer B
    March 5, 2020

    This is super yummy! I don’t drink coffee so I didn’t have any on hand. I used water instead. I doubled the recipe because we have a 5 year old birthday party. I was able to make the main cake and 24 cupcakes. There was some batter left so a made a super small round cake so I could just eat it. The flavor didn’t disappoint! It was moist and delicious! I need to try it again with the coffee to see how much better it can be. By far the baes cake I have made from scratch!

    Reply

    • Natashas Kitchen
      March 5, 2020

      Thank you for that wonderful feedback Spencer! I’m so glad you enjoyed this recipe! Our readers will find the water option helpful I’m sure.

      Reply

  • Dorothy
    March 5, 2020

    I made this cake yesturday and it came out wonderful. I’m wondering if different types of coffee make a difference in taste …. I used maxwell house! Thank you.

    Reply

    • Natashas Kitchen
      March 5, 2020

      I Dorothy, you should not taste the coffee in this recipe as its use is to enhance the chocolate flavor. I believe a stronger coffee may alter the flavor. If you happen to experiment with different kinds of coffee I would love to know your findings and how you like that.

      Reply

  • Rebecca
    March 4, 2020

    Hi Natasha! I love your recipes! I want to make this for a friend’s birthday. I am curious – what coffee did you use?

    Reply

    • Natashas Kitchen
      March 4, 2020

      Hi Rebecca, we used our coffee machine to make our coffee. Several of our readers have brewed coffee or used instant coffee. I hope that helps.

      Reply

  • Lily
    March 4, 2020

    Your recipe look delicious. I have two 6 inches pan. How do I convert the ingredients to 6 inches pan? Thanks!

    Reply

    • Natashas Kitchen
      March 4, 2020

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

      Reply

    • Michaela West
      March 4, 2020

      Lily, make the original recipe. Use approx 3/4 of the batter, divided into you 6 in pans. I have a large measuring cup that holds 10 cups. If you have one, pour batter into it and measure the total amount. Subtract 1/4 of the batter. Divide the remaining batter into your pans.

      Reply

    • Kasthuri
      March 29, 2020

      I Natasha,
      For the frosting i dont have cream cheese. Which ingrédient van replace it plz?

      Reply

      • Natasha
        March 29, 2020

        Hi Ksthuri, you might try a chocolate buttercream frosting instead. You would have to make other modifications here if you remove the cream cheese.

        Reply

        • Brittany
          April 3, 2020

          The cake itself was great! The icing however, is good but it’s very very sweet (I love rich sweet things but this was much sweeter then I’d prefer). If I was making the icing again I would cut down on the icing sugar. Excited to try more of Natashas recipes I’ve made many and liked them all!

          Reply

          • Natasha's Kitchen
            April 3, 2020

            Hello Brittany, it’s so nice to know that you loved it! That would be a good idea to lessen the sugar if you think it’s too sweet for you. Thanks for your review!

  • Sapna Singh
    March 4, 2020

    I’m planning to make this cake for my daughter birthday … The only oil i can use is olive oil , no other kind from Guyana

    Reply

    • Natasha's Kitchen
      March 4, 2020

      That should work. Please share with us how it goes.

      Reply

  • Jocelyn
    March 4, 2020

    Can I bake this cake in a bundt pan?

    Reply

    • Natashas Kitchen
      March 4, 2020

      Hi Jocelyn, I have not tested this in a bundt cake to advise. If you experiment with that, please let me know how you like it.

      Reply

  • Ashlyn
    March 2, 2020

    Can this frosting be stored outside of the fridge? Or does it need to be refrigerated?

    Amazing cake and amazing icing!

    Reply

    • Natashas Kitchen
      March 3, 2020

      Hi Ashlyn, yes we recommend keeping it refrigerated. Be sure to cover when refrigerating. I would suggest letting it come to room temperature for 1-2 hours before serving for it to soften up again.

      Reply

  • Michaela West
    March 2, 2020

    Hello Natasha! I love your recipe’s! I made this cake yesterday for a family gathering. I altered it by using vegetable oil instead of the light olive oil. Additionally, I used dark cocoa powder, since it was what I had. My family was blown away, it was spectacular!

    Reply

    • Natasha's Kitchen
      March 2, 2020

      Thanks for sharing that with us and I’m glad to know that your modifications worked well! This would really help others who want to try those substitutes too.

      Reply

  • Belle
    February 29, 2020

    Hi Natasha
    There is no egg in this chocolate cake why is that…

    Reply

    • Natashas Kitchen
      February 29, 2020

      That’s right Belle! No eggs! Isn’t that amazing! We used other ingredients that help with the cakes volume.

      Reply

    • Natasha's Kitchen
      February 29, 2020

      That’s right Belle. No eggs! Isn’t that amazing! We used other ingredients that help with the cakes volume.

      Reply

      • Emilia
        April 29, 2020

        Will it work if I use apple cider vinegar instead of white vinegar. I only have an apple cider one at home

        Reply

        • Natashas Kitchen
          April 29, 2020

          Hi Emilia, I honestly haven’t tested that so I’m not sure how it would affect the flavor, plus apple cider vinegar isn’t as acidic as white vinegar.

          Reply

  • Hadicha
    February 29, 2020

    Hello! I was going to give this cake a try. But I am wondering if it’s OK to use extra virgin olive oil instead of just olive oil. Then I’m going to use heavy whipping cream instead of cream cheese and buttercream and am wondering if it’ll be OK too?

    Reply

    • Natashas Kitchen
      February 29, 2020

      Hi Hadicha, extra virgin olive oil imparts a different flavor which is why I don’t typically use it for baking.

      Reply

    • George Skene
      February 29, 2020

      Hadicha,
      I’ve made this recipe three times with extra virgin olive oil. I know the flavor is different, but not sure how much and we loved the results. FYI.
      George

      Reply

  • Sylvia
    February 24, 2020

    I never seem to have LIGHT olive oil but always have vegetable oil. Can that be used instead? I’ll certainly put the light OO on my next grocery list though.

    Reply

    • Natashas Kitchen
      February 24, 2020

      Hi Sylvia, a vegetable or canola oil would work. If you experiment with any of those options, let me know how it goes.

      Reply

  • Michael
    February 24, 2020

    Love love love your videos and bubbly personality. I have a question. Light olive oil instead of like a vegetable or blended oil? Is there any strong olive oil taste afterwards? Thanks
    Michael

    Reply

    • Natasha
      February 24, 2020

      Hi Michael, Thank you so much! That really means a lot to me. The olive oil can be replaced with canola oil. The one I use is a LIGHT olive oil so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.

      Reply

  • Sophie
    February 22, 2020

    Amazing, simple, easy and delicious.

    Reply

    • Natashas Kitchen
      February 22, 2020

      I’m so glad you enjoyed that. Thank you for sharing your feedback with us.

      Reply

    • Reina
      March 28, 2020

      Hi Natasha,
      I really love your recipes.
      Can I divide this recipe into half only? Also can i use brown sugar instead of granulated sugar?

      Thank you.

      Reply

      • Natasha's Kitchen
        March 29, 2020

        Hello Reina, yes you may divide the recipe in half, I haven’t tried brown sugar yet to advise but if you do an experiment, please share with us how that goes.

        Reply

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