Get the Latest Recipes in your inbox:

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

This post may contain affiliate links. Read my disclosure policy.

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

4.79 from 32 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: natashaskitchen
Skill Level: Easy
Cost to Make: $8-$10
Keyword: chocolate cake
Calories: 691 kcal
Servings: 14 slices

Ingredients

Ingredients for Chocolate Cake:

Ingredients for Chocolate Frosting:

  • 12 oz cream cheese room temperature
  • 1 cup unsalted butter (16 Tbsp) room temperature
  • 5 cups powdered sugar
  • 1 cup unsweetened cocoa powder (natural)
  • 1/2 tsp salt
  • 2 tsp vanilla extract

Instructions

How to Make Chocolate Cake Layers:

  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

 

 

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • Pamela Perrotte
    August 14, 2019

    To dense for me. Also eggless. This is the second eggless cake I have made and I have to say I am not a fan. Not crazy about the frosting either. I make good frosting and thought I would try something new, but again not a fan. Reply

    • Natasha
      August 15, 2019

      Hi Pamela, I’m sorry to hear it didn’t work for you. Normally this is a very soft and moist cake and rises well. This is one of our most popular cakes and I am always happy to help troubleshoot. Did you possibly swap baking soda for baking powder? Also, did you make sure to measure ingredients correctly? This cake does happen to be eggless and does not require them for great rise and texture. Reply

  • August 9, 2019

    I read then re-read the ingredients, was this truly eggless?! Yes it was, so I made the strangest chocolate cake recipe I’ve ever made and it is heavenly! A new favourite in our household, thank you. Reply

    • Natashas Kitchen
      August 9, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Lin! Reply

      • Lin
        August 16, 2019

        I’ve just eaten the last piece, 7 days after making and it was still gorgeous! Reply

        • Natasha
          August 16, 2019

          I’m so happy to hear that you love it! Isn’t it awesome that it keeps well? Thanks for the lovely review! Reply

  • Adrienne Gonzalez
    August 7, 2019

    Hi Natasha, I made this cake with my 10 year old. I’m not sure what we did wrong but the cakes rose in the middle and was a bit of a dome shape, so when we put the frosting on, it wasn’t flat like yours. What did we do wrong? Reply

    • Natasha
      August 8, 2019

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

  • Sonia
    August 6, 2019

    This chocolate cake is amazing!!!! Made it 3 times already! And the almond Nutella cake is also super delicious along with the almond cookies. Basically, I love all your recipes! Reply

    • Natashas Kitchen
      August 6, 2019

      That’s so great! It sounds like you have a new favorite, Sonia! Reply

  • Thilangani
    August 4, 2019

    Hi Natasha , can I use butter instead of oil ? And also can I drop vinegar ?
    Thanks Reply

    • Natasha
      August 4, 2019

      Hi, I haven’t tried substituting with butter so I can’t say for sure, but the vinegar is necessary as it activates the baking soda and helps with rising. Reply

  • Rachel
    August 1, 2019

    Hi Natasha, I’m thrilled with your new site, this is really really wonderful as a resource. I have been looking for a good fluffy chocolate cake and this seems like it’s just right. I was wondering though if coconut oil would work to replace the olive oil? Or even half coconut and half applesauce? I’m trying to start a bakery business out of my home and I’ve had a woman request a dark chocolate cake with raspberry filling and chocolate cream cheese frosting, this seems like it would work for that but I’m not sure. Thank you! Reply

    • Natashas Kitchen
      August 1, 2019

      Hi Rachel, I would probably go with avocado oil since coconut oil and sunflower oil can impart a different flavor. Reply

  • Avrilbrittain
    July 29, 2019

    Yes I notice there is no eggs in the chocolate cake is that right my cake is very heavy brownie like Reply

  • Lori Spala
    July 29, 2019

    Just make this cake…actually 2…did separate batches & it is very moist & breaking up…yet stuck to my pans…I bake alot & dont have that happen…2 cakes were salvaged to ice…looks like a cake a teen did…noticed no eggs & last statement was for cupcakes????
    Would like to know what went wrong… Reply

    • Natasha
      July 29, 2019

      Hi Lori, thanks for catching that about the cupcakes – that was just a typo – I must have been thinking about cupcakes. For the cake to not stick, it is important to line the bottoms with a ring of parchment paper. It is very difficult to transfer and will break apart otherwise. If you think the issue was in the actual texture or consistency of the cake layers, it could be due to varying proportions of wet to dry ingredients. I highly recommend this article on how to measure ingredients for baking since a change in method can result in up to 2% too much flour which would cause a dryer cake. I hope that helps! Reply

  • Giovanna
    July 27, 2019

    Natasha can I froze the remaining frosting? I could not use all of it. Thanks Reply

    • Natashas Kitchen
      July 29, 2019

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

  • Karina
    July 25, 2019

    In your video you use a whisk attachment, but the recipe says to use a paddle attachment. Which one is correct? Reply

    • Natasha
      July 25, 2019

      Hi Karina, both work. What happened was I tested the recipe with a paddle, then spaced that and used a whisk attachment and both worked out great. A whisk attachment will form the frosting a little quicker than the paddle but as I found out. They work equally well. Reply

  • Gay Juntilla
    July 22, 2019

    Hi,

    Can I put less amount of sugar into this recipe?

    Thanks! Reply

    • Natashas Kitchen
      July 23, 2019

      Hi Gay, 5 cups is correct. It may seem like alot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness. Reply

    • Irina
      August 8, 2019

      Hi,
      I actually increased all the ingredients (except for the powdered sugar) for the frosting by 1/3, at the same time reducing (!) the amount of powdered sugar by 1/3 and it worked out perfectly! It was still very sweet so I’m not even sure what it’d be like with the whole amount of sugar… Reply

      • Natashas Kitchen
        August 9, 2019

        I’m so happy to hear that! Thank you Irina! Reply

  • Lana
    July 20, 2019

    If I were to make this tall rectangle cake what pan size would you suggest to use? Reply

    • Natashas Kitchen
      July 20, 2019

      Hi Lana, I think a 9×13 would bake up well but without testing that size, I wouldn’t be able to give you a specific baking time. If you test it out, please let me know how it goes! Reply

  • Lana
    July 19, 2019

    If I were to make this a 3 tier cake how many portions of this cake would I need? Also, if I were to bake them in different size pans would time be different for each of them? I haven’t tested in 3 different sized pans either so you would have to experiment there.  Reply

    • Natasha
      July 19, 2019

      Hi Lana, the easiest way to turn this into a 3-tier pan is to use 3 smaller cake pans. I haven’t tested this so I won’t be able to provide specific details on bake time but I would try maybe three 6″ or 8″ pans and be sure to do the toothpick poke test to check for doneness. Reply

  • July 14, 2019

    I made 2 of these and froze them fully frosted 1 week ahead of time.
    We easily served 40 people with those 2 cakes. I also added a spoonful of cherry pie filling and a scoop of vanilla ice cream. A very delicious recipe and super inexpensive even with the cherries. Thank you. You are a doll. Reply

    • Natashas Kitchen
      July 15, 2019

      That’s so awesome! I’m so happy you enjoyed that & thank you so much for sharing that with me! Reply

  • Avril brittain
    July 14, 2019

    Was just wondering has this cake got no eggs in it Reply

    • Natashas Kitchen
      July 15, 2019

      Hi Avril, that’s right, this cake has no eggs! Reply

  • Edwina
    July 12, 2019

    What can I use to take place of coffee? Reply

    • Natashas Kitchen
      July 13, 2019

      Hi Edwina, coffee will provide the very best flavor. 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

  • Olesya
    July 12, 2019

    I LOVE this cake. It is sooo delicious -very moist and chocolatey. 🤤🤤 I used your cream cheese cream from the tiramisu cake instead and added cocoa powder to it since I’m not a fan of buttercream; it was wonderful!! Thank you for this amazing recipe! Reply

    • Natashas Kitchen
      July 12, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Olesya! Reply

  • July 12, 2019

    This seriously looks like the perfect chocolate cake!! Thanks for sharing all the tips, especially how to get even layers. One of my biggest struggles! Reply

    • Natashas Kitchen
      July 12, 2019

      You’re welcome Liz! I hope you love it! Reply

  • Abigail
    July 5, 2019

    Really good cake, did make a few changes. I used dark, nonstick 8″ cake pans, and ended up making a 3 layer cake instead of 2. Baked at 325 for about 20 minutes. Turned out good, but was a little sweet for me. Will use less sugar next time, but was very pleased with the results. Thanks for a good recipe! Reply

    • Natashas Kitchen
      July 5, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Abigail. Reply

  • Yulia
    June 25, 2019

    Thank you for the recipe Natasha. This cake is easy to make for sure and the frosting is very tasty, however to me the layers were a bit dry. I just like more moist cakes, but that’s me. Lots of my friends liked the cake, so this is just my personal opinion. And so many recipes of yours became my long time favorites, it is just with this one I don’t click 🙂 Reply

    • Natasha
      June 25, 2019

      Hi Yulia, I’m so glad you have enjoyed so many of our recipes! Thanks for sharing that with me. The primary reason for a dry cake is usually over-baking. You might try baking for 3-5 minutes less (do the toothpick test early) and also make sure the oven is set to the regular bake mode and not convection. I hope that helps! Reply

      • KarenR
        June 25, 2019

        I am SUPER PICKY about a cake being moist, as is my husband. My cake did not come out dry at all. I baked mine for exactly 35 minutes. I use Baker’s Sugar exclusively and I make sure to spoon flour in rather than scoop it up so that I don’t get too much. When I added the coffee it was warm, not hot. The cake came out perfect. Reply

        • Natashas Kitchen
          June 25, 2019

          That’s just awesome!! Thank you for sharing that with us Karen! Reply

          • Natalie
            June 28, 2019

            Hi Natasha!
            I want to make this cake for my husband’s birthday which is tomorrow.
            Is it ok if I make it today evening and put it in the fridge to wait for tomorrow?
            Will it affect anyhow the quality of the cake?

          • Natasha
            June 28, 2019

            Hi Natalie, I think it’s the most moist the day it’s made but it does keep really well. Be sure to cover and refrigerate. I would suggest letting it come to room temperature for 1-2 hours before serving for it to soften up again.

  • KarenR
    June 22, 2019

    I made this cake for a dinner party today. It was a big hit. I am pretty picky when it comes to chocolate cake and was reluctant to try one completely from scratch. But Natasha has never steered me wrong. So I went for it and was not disappointed. I didn’t have light olive oil so I used canola oil. It turned out perfect. Reply

    • Natashas Kitchen
      June 22, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Karen! Reply

  • Cynthia
    June 21, 2019

    I noticed it does not have eggs, I thought you had to add eggs to cakes? Reply

    • Natashas Kitchen
      June 21, 2019

      Hi Cynthia, this cake does not require eggs. I hope you enjoy this recipe! Reply

  • Olivia
    June 21, 2019

    Cake looks amazing but I noticed there are no eggs. Is that ok? I thought a cake always needs to have eggs in it. Reply

    • Natashas Kitchen
      June 21, 2019

      Hi Olivia! That is the beauty of this cake absolutely no eggs! I hope you love it! Reply

  • Joan
    June 19, 2019

    Hi Natasha! I made this cake and it is simply DELICIOUS! And it looks just as beautiful as it tastes. Thanks very much – your site is my “go to” when I need inspiration for dinner. Reply

    • Natashas Kitchen
      June 19, 2019

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

    • Iris
      June 30, 2019

      Great recipe – we can hardly wait to try it. Do you have recommendations for baking this cake at high altitude? Reply

  • Lana
    June 13, 2019

    Hello Natasha. I enjoy baking a lot!
    You mentioned your mom finished culinary school. What degree did she get and how long does it take to get it?
    What is the difference between extra virgin and virgin olive oil? How does it affect the batter? Can extra virgin olive oil be substituted with vegetable oil?
    Also, I like to bake in big batches for my family because they are lovers of sweet… I was wondering if you have recipes that can be made one time in big batch. Do you think doubling the recipe is a good idea to get a big batch? Reply

    • Natasha
      June 13, 2019

      Hi Lana, I’ll have to ask her – I’m not sure. Extra virgin olive oil imparts flavor and is best used in salads. I haven’t tried this with extra virgin so I’m not sure if it would add an unpleasant flavor here. I always use extra LIGHT olive oil. I also haven’t tried doubling this because it makes a pretty large, tall cake. If you did double, you would probably have to use 2 – 9×13 pans or four 9″ round pans. Reply

  • Julie
    June 10, 2019

    Sometimes the best dessert is the simplest dessert! This cake is heavenly and great for get-togethers or birthdays! Reply

    • Natashas Kitchen
      June 10, 2019

      I agree! We love how quickly this comes together! Reply

  • Emily
    June 10, 2019

    This cake was chocolate HEAVEN! I couldn’t stop taking little bites off of it. Reply

    • Natasha
      June 10, 2019

      Hi Emily, I am so happy you loved it! Thank you for the awesome review. Reply

  • Aliisa
    June 10, 2019

    Hi Natasha, I made this cake.. it was AMAZING. Everyone in my family loved it. thank you so much for sharing. Reply

    • Natashas Kitchen
      June 10, 2019

      You’re welcome! I’m so happy you all enjoyed it, Aliisa! Reply

  • June 10, 2019

    Such a simple, yet decadent dessert recipe! I’ll be making this sometime this week; it’s too good to pass up! Reply

    • Natashas Kitchen
      June 10, 2019

      I hope you love it Sara! Looking forward to your feedback! Reply

  • Eden
    June 10, 2019

    SO delicious! Thanks for sharing this recipe!! Reply

    • Natashas Kitchen
      June 10, 2019

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

      • Amrita
        June 12, 2019

        Hi Natasha, amazing recipe! I loooved it ! I was wondering if I can add one cup of coffee and one cup of milk instead of two cups of coffee ? Also, would you say this recipe makes about a pound cake ? Reply

        • Natasha
          June 12, 2019

          Hi Amrita, I honestly haven’t weighed it so I’m not sure how much the cake layers weigh. I also have not experimented using half milk and half coffee. I think it’s worth a try. Let me know if you experiment as others may have the same question and thanks in advance! Reply

  • Stephanie
    June 10, 2019

    This chocolate cake is my kryptonite! So delicious! Reply

    • Natashas Kitchen
      June 10, 2019

      I’m so happy to hear that! Thank you for sharing your great review Stephanie! Reply

  • Lana
    June 3, 2019

    Hello Natasha. This cake looks and sounds delicious!
    I was wondering if this cake could be made in rectangle pan. You know when you buy cake mix it says you can either make in round, rectangle or cupcakes pan? Yeah, so I was wondering if that’s possible to do that for this cake or for other cakes. If yes, what size of pan then? Do you know? Reply

    • Natashas Kitchen
      June 4, 2019

      Hi Lana, I think a 9×13 rectangular pan would bake up well but without testing that size, I wouldn’t be able to give you a specific baking time. If you test it out, please let me know how it goes! Reply

  • Marianna
    May 31, 2019

    Hi Natasha! Love your recipes. I only have one 9” spring pan, do you think I can bake half of the batter and then another or should I really bake them at the same time? Will batter go bad sitting out while the other part bakes? Thank you! Reply

    • Natasha
      June 1, 2019

      Hi Marianna, I have always baked the cake layers at the same time so I’m not sure if it would affect the rise on the second layer. If you test that out, let me know how it goes. Sorry I don’t have a better answer for you. Reply

      • Marianna
        June 3, 2019

        I think I’ll invest in another pan just to be safe :). Another question – does it need to be made in advance so the layers become moist? I’m planning to serve it Saturday night so should I make the whole thing Friday night, or make the layers on Friday and assemble Saturday morning? Reply

        • Natasha
          June 4, 2019

          Hi Marianna, there is no need to make this one in advance. It can be made a day ahead or it can be made and served the same day. It does slice easier after an hour or two in the refrigerator. Reply

  • Mari M
    May 31, 2019

    Hi Natasha,
    I was wondering about a syrup for this cake. I saw that some of your cakes have syrups in the ingredients. Do you think this one would be better with a syrup? I am used to European cakes which use syrup in their recipes. However, here in the States, most recipes are made without it and they seem too dry for me. Thank you for your time and consideration. Reply

    • Natasha
      May 31, 2019

      Hi Mari, we found this cake to be moist enough without needing any extra syrup. We always use a syrup with a sponge cake because they tend to be fairly dry on their own but this one does have a fairly moist crumb on it’s own, just be sure not to over-bake. Reply

  • Joyce Neely
    May 26, 2019

    Hi Natasha!
    Love your recipes, videos and your humor in your videos! Going to try this cake but need it to be travel-worthy. Do you think a 9 X 13 pan would be okay? Reply

    • Natasha
      May 26, 2019

      Hi Joyce, I think a 9×13 would bake up well but without testing that size, I wouldn’t be able to give you a specific baking time. If you test it out, please let me know how it goes! Reply

      • Joyce Neely
        May 28, 2019

        Cooking the cake in a 9 X 13 worked well. I did not use my convection oven. Baking it in a casserole style dish calls for a low and slow cooking method. I cooked it at 300 for 50-55 minutes. About the coffee: I used a medium roast coffee. I brewed a 10 oz cup and then added water to make the 2 cup measurement. No one suspected the coffee; not even my husband who loves chocolate but hates coffee! It is an awesome, memorable cake. 5 stars! Reply

        • Natasha
          May 28, 2019

          Hi Joyce, I’m so happy you loved the cake and thank you for the fantastic review! Also, thank you so much for sharing the baking tips with making it in a 9×13 pan. I sure appreciate you! Reply

  • Oksana Smityukh
    May 26, 2019

    Hey Natasha, do you think I could just use 2 8-inch cake pans? Or would there be enough batter for 3? Reply

    • Natasha
      May 26, 2019

      Hi Oksana, I think you could probably stretch it accommodate three 8-inch pans or bake in two eight inch pans. I haven’t tested either way so I won’t be able to give you precise baking instructions. Reply

  • Erika
    May 21, 2019

    Hi Natasha!
    I plan on doing this cake today but I am not a coffee drinker so I have no idea about drip coffee taste lol. So if I buy the coffee already done at Starbucks, which would be the best option?
    Thanks! Reply

    • Natashas Kitchen
      May 21, 2019

      Hi Erika, a drip coffee would work. Reply

  • Susan McDiarmid
    May 18, 2019

    this cake and the choc cream cheese icing is wonderful! I am assuming that because of the cream cheese ingredient that the cake needs to be stored in the fridge? Yes? Reply

    • Natashas Kitchen
      May 19, 2019

      Hi Susan, yes we recommend keeping it refrigerated. Reply

  • Frankie
    May 14, 2019

    Wow! I made this for Mother’s Day on Sunday. Delicious! I used Canola oil and it turned out fine. Thank you Natasha. Reply

    • Natashas Kitchen
      May 15, 2019

      That’s so great Frankie! I’m so happy you enjoyed this recipe! Reply

  • Marimar
    May 14, 2019

    Hi Natasha , in the recipe two cups warm coffee is strong or light flavor.
    Looks yummy
    Thanks you Reply

    • Natashas Kitchen
      May 15, 2019

      Hi Marimar, the coffee should be the strength of brewed drip coffee or you might taste the coffee in the cake. Reply

  • Nanthini
    May 14, 2019

    Hi Natasha, thank you for all your lovely recipes you share with us.
    I loved this eggless version of chocolate cake.
    I have to make 125 pieces of this cake and need your help to get the correct measurement . Please help me.
    TIA.
    Happy Baking all the followers. ❤️❤️❤️ Reply

    • Natashas Kitchen
      May 14, 2019

      Hi Nanthini, Wow! 125 is a lot of slices! This cake makes 14 slices. To make 125 slices you would need 9 cakes unless you decided to cut the slices smaller. I hope that helps! Reply

  • Gouri Cake
    May 14, 2019

    I tried this recipe this afternoon and it was easy and delicious. Reply

    • Natashas Kitchen
      May 14, 2019

      I’m so happy you enjoyed that! Thank you for sharing that with me! Reply

  • Catillia
    May 13, 2019

    I made It as cupcakes and came out moist then dried up. What would you recommend? Reply

    • Natasha
      May 14, 2019

      Hi Catillia, dry cupcakes are usually due to over-baking. Make sure you are using the conventional oven mode (not convection) and follow the baking instructions in our cupcake recipe post. I hope that helps! Reply

  • jaspal bhasin
    May 13, 2019

    Loved the recipe. A bit strong on the coffee I thought (may be because I used strong coffee :)) so maybe I’ll tone that down next time. Reply

    • Natashas Kitchen
      May 13, 2019

      Hi Jaspal! Diluting the coffee will help. You shouldn’t really taste it, the coffee works to amp up the flavor of the cocoa without tasting the coffee in the finished dish. Reply

  • Pamela Byington
    May 13, 2019

    What can I substitute for coffee, just hot water? Maybe respberry soda?

    Thank you Reply

    • Natashas Kitchen
      May 13, 2019

      Hi Pamela, coffee will provide the very best flavor. 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

  • Pamela Byington
    May 13, 2019

    Will make soon, looks wonderful. I won’t use Hersheys cocoa though, it has no flavor and hasn’t had any for many, many years. Reply

    • Natashas Kitchen
      May 13, 2019

      I hope you enjoy this recipe, Pamela! Reply

  • Olga Popazoglo
    May 13, 2019

    Looks so amazing can’t wait to try it! What kind of coffee did you use? Reply

    • Natashas Kitchen
      May 13, 2019

      Hi Olga, Drip coffee! 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. Reply

  • Most Visited Beach
    May 13, 2019

    I love Cakes and i will try this tonight , thanks for sharing.

     Reply

    • Natashas Kitchen
      May 13, 2019

      Thank you for sharing that with us! I hope you love it! Reply

  • Tammy
    May 12, 2019

    This looks beyond delicious however, I can’t stand coffee. Do you have another recipe for chocolate cake that doesn’t include coffee in the recipe? Thank you. Reply

    • Natasha
      May 13, 2019

      Hi Tammy, I do have a few chocolate cake recipes but this is our favorite. If it helps, you can’t taste the coffee in the finished cake but it really amplifies the flavor of the chocolate. Reply

  • Svetlana
    May 12, 2019

    Hi Natasha! I tried this cake today for Mother’s day. It was delicious. my son said he wants it for his birthday too 🙂 This cake remids me cupcakes (Moist Chocolate Cupcakes with Prague Frosting). My mistake was that I used Prague Frosting for this cake. But Prague Frosting was too delicate and when I cut the cake my top layer started to slide so I had to use plastic knife and stabbed my poor cake and it looked more like zombie cake 🙂
    But flavor was yummy. Next time I am going to follow your recipe (that’s why we have instructions :D) Reply

    • Natashas Kitchen
      May 13, 2019

      Thank you for sharing your review with me Svetlana! I hope it turns out better for you next time! Reply

      • Svetlana
        May 28, 2019

        Hi Natasha 🙂
        Update for my cake. I made it again last Saturday for my son’s birthday and it turned out great! It was reach chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 tea spoons decaf instant coffee (light/medium roast). Reply

        • Natashas Kitchen
          May 29, 2019

          That’s just awesome!! Thank you for sharing your wonderful review Svetlana! Reply

  • Oksana
    May 12, 2019

    Hey Natasha, could I substitute the light olive oil with vegetable oil? And also did you just use instant coffee? Because I have instant espresso and was wondering if I could use that instead. Is white vinegar also okay to substitute? If so, with what? Thanks in advance. Reply

    • Natashas Kitchen
      May 13, 2019

      Hi Oksana, That oil substitution should work. Drip coffee, 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 haven’t tried any other vinegar so I’m not sure how that would affect the flavor. You definitely want to make sure it’s the same % vinegar acidity. Reply

  • Ali
    May 11, 2019

    I can’t wait to make this. 5 cups of powdered sugar sounds like a lot of sugar though. Reply

    • Natasha
      May 11, 2019

      Hi Ali, we also don’t love overly sweet cakes but this one was just right. Keep in mind 1 cup of powdered sugar is the equivalent of 1/2 cup granulated so it seems like a lot of sugar but really isn’t. You can add the powdered sugar to taste and that is how I developed the recipe early on – by adding powdered sugar until the balance was correct. Reply

  • lk
    May 11, 2019

    Was excited to try this cake.. Frosting is to die for! So yummy. Cake has no flavor at all which was a disappointment. It cocoa powder gives the rich color but nothing to the flavor. Reply

    • Natasha
      May 11, 2019

      Hi, I’m so glad you loved the frosting. Did you possibly substitute anything in the cake? The coffee amplifies the cocoa and it’s pretty richly chocolatey in flavor. Reply

      • Gina Ann Mancino
        May 13, 2019

        Hi, I was wondering if I could use melted butter instead of olive oil. Reply

        • Natasha
          May 13, 2019

          Hi Gina, I have always made this particular cake with oil (vegetable oil would also work), but my only hesitation with butter is sometimes cakes are more firm right out of the fridge while using oil prevents that problem. If you experiment, let me know how it goes. Reply

          • Gina Ann Mancino
            May 13, 2019

            Thank You..I will let you let you no. I will 1/4 the recipe and see.

          • Natashas Kitchen
            May 13, 2019

            I look forward to your feedback Gina!

    • Maggie P
      May 13, 2019

      What can be used to substitute coffee? Believe it or not, I am allergic to coffee (a rare and truly disappointing allergy). Reply

      • Natasha
        May 13, 2019

        Oh no!! 🙁 I’m sorry to hear that! What a bummer! The recipe would still work using warm water. Reply

  • Tara
    May 11, 2019

    Love the depth of flavor that coffee adds to chocolate recipes! Reply

    • Natasha
      May 11, 2019

      Yes! It’s amazing how it works to amp up the flavor of cocoa without tasting the coffee in the finished dish. Reply

  • Jan Karbusický
    May 11, 2019

    Hi, Natasha, 5 cups sugar??? Really? Don’t you have a mistake in the recipe? It seems too much to me. Reply

    • Natasha
      May 11, 2019

      Hi Jan, 5 cups is correct. It may seem like alot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness. Reply

      • Jan Karbusický
        May 12, 2019

        Ok, thank You, I go make it 🙂 Reply

        • Natashas Kitchen
          May 13, 2019

          You’re so welcome! Reply

  • Gwen searles
    May 11, 2019

    I cannot have coffee. What is a good replacement. Reply

    • Natasha
      May 13, 2019

      Hi Gwen, coffee will provide the very best flavor. 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

  • Uz
    May 11, 2019

    Made the cake today and it turned out AMAZING!!! Wish could send you a photo of this yummy perfection ! Thank you so much Natasha Reply

  • Annie
    May 11, 2019

    can i substitute avocado oil for olive oil?
    thanks! Reply

    • Annie
      May 11, 2019

      or would coconut oil or sunflower oil be a better substitute? i just don’t have olive oil on hand… Reply

      • Natasha
        May 11, 2019

        I would probably go with avocado since coconut oil and sunflower oil can impart a different flavor. Reply

        • Frankie
          May 12, 2019

          Can I use Canola oil instead of olive oil? I’m making it for my Mom on Mother’s Day. Reply

          • Natashas Kitchen
            May 13, 2019

            HI Frankie! That should work although I haven’t tested that and may alter the taste a bit.

          • Flora Santiago
            May 17, 2019

            HI,how much coffee should I put to make 2 cups? TIA!

    • Natasha
      May 11, 2019

      Hi Annie, I honestly haven’t tried that but I think it would work. Reply

  • Clarissa
    May 11, 2019

    No milk or eggs? I’m gonna try this out for sure Reply

    • Natashas Kitchen
      May 11, 2019

      You got that right! I hope you love it, Clarissa! Reply

  • Kara
    May 11, 2019

    Oh my. This looks incredible! That frosting is calling my name. I could eat it by the spoonful! Reply

    • Natashas Kitchen
      May 11, 2019

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

  • ayda
    May 11, 2019

    Wow, it looks heavenly amazing! the coffees should be espresso or any other kind works out fine? and how about the white vinegar? can’t we use dark grape vinegar instead? Reply

    • Natasha
      May 11, 2019

      Hi, 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 haven’t tried any other vinegar so I’m not sure how that would affect the flavor. You definitely want to make sure it’s the same % vinegar acidity. Reply

  • Samantha
    May 11, 2019

    I am going to make for a high school band banquet tonight. You can’t go wrong with chocolate for high schoolers and this one looks fantastic! Thank you for sharing Reply

    • Natashas Kitchen
      May 11, 2019

      You’re so welcome! I hope you love it! Reply

  • Julie
    May 10, 2019

    This looks heavenly! Can’t to wait to make it! Reply

    • Natashas Kitchen
      May 10, 2019

      I hope you love it Julie! I look forward to your feedback! Reply

  • Yana
    May 10, 2019

    I am going to try to bake it in a bundt pan since I do not have regular cake pan.I am sure it will be as delicious.And will pour chocolate ganache on top. Reply

    • Natashas Kitchen
      May 10, 2019

      I haven’t tested that but it sounds beautiful! I hope you love this recipe! Reply

  • Val
    May 10, 2019

    This is every chocolate lovers dream. Will be making the cake asap. As always, thanks for sharing. 🙂 Reply

    • Natashas Kitchen
      May 10, 2019

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

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.