Chocolate Cake Recipe (VIDEO)
A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. This always gets rave reviews and makes for a stunning chocolate birthday cake.
Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse! If you are a chocolate lover, this homemade chocolate cake is for you!
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THE Chocolate Cake Recipe:
My son’s first words when he saw the cake were “Wow that look’s just like the cake from Matilda!” We watched the Matilda movie recently, but I’m betting this one’s even better because it’s intensely chocolatey and satisfies the fiercest craving for chocolate cake without being cloyingly sweet.
We combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
The Best Cocoa for Chocolate Cake:
We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.
Can I substitute with Dutch Process Cocoa?
When a recipe calls for baking soda, it is best to stick with Natural cocoa powder because it has a higher acidity level than dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. Learn more about all the different kinds of cocoa here.
Tips for Smooth Chocolate Frosting:
The whipped chocolate cream cheese buttercream frosting is indulgently chocolatey, silky smooth and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:
- Cream together the butter and cream cheese first to prevent lumps
- Sift in the powdered sugar and cocoa since cocoa tends to clump.
How to Make Chocolate Cake:
This cake doesn’t get any easier. It’s no more complex than a boxed cake as long as you know how to measure ingredients correctly.
- Whisk together the wet ingredients
- Whisk together the dry ingredients
- Combine wet with dry ingredients
- Divide into prepared pans and bake
How to Get Even Cake Layers:
When making a layered cake, it is important to make sure you are dividing the batter equally. Not only is this important for even heights for a prettier cake, but your layers will have even bake times. I always double check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.
More Chocolate Desserts (for Chocolate Lovers!):
- Chocolate Ganache – glaze cakes, cookies or whip into frosting
- Eclairs – dipped in chocolate ganache and filled with cream
- Chocolate Spartak – easily my favorite cake
- Dark Chocolate Cupcakes with White Chocolate Frosting
- Black Forest Cake – with cherries and kirsch
Watch Natasha Make Chocolate Cake:
I hope this Moist Chocolate Cake recipe becomes a new favorite for you. Homemade chocolate cake is way better than Costco’s (there, I said it).
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Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. Homemade chocolate cake makes for a stunning birthday cake.
Ingredients
Ingredients for Chocolate Cake:
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, (natural)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cups warm coffee, (not hot)
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup light olive oil, not extra virgin
Ingredients for Chocolate Frosting:
- 12 oz cream cheese, room temperature
- 1 cup unsalted butter , (16 Tbsp) room temperature
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder, (natural)
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
How to Make Chocolate Cake Layers:
-
Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.
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In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).
-
In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.
-
Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting.
How to Make the Chocolate Frosting:
-
In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 12 oz cream cheese with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
-
Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).
-
Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cake.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
hi if I didn’t get light olive oil wudnt the extract virgin olive oil work at all?
Hi Molly, Extra virgin olive oil usually has a stronger taste compared to light olive oil, but if you don’t mind that, that’s good. It’s going to work, but I prefer light olive oil.
Hi! I made your cake. I used this recipe and your vanilla cake recipe to create a marble/zebra effect. it was moist when i took it out of the oven. I wrapped saran wrap around it and next day frosted it. However, the cake was dry when we tried it. Any tips on how to make it more moist/keep it from drying?
I did wait till the cake completely cooled before wrapping it in saran wrap. Should i have wrapped it immediately after taking it out of the oven? And if I decorate the cake ahead of time day before will it dry out next day in fridge if kept in the cake box?
I recommend making sure it is fully cooled before covering and refrigerating.
Hi Jamila, covering it in saran wrap while storing is the perfect way to make sure it stays moist. I imagine altering the recipe that may impact the outcome, but if everything is measured right, it should remain moist. I wish I could be more helpful here.
Your Chocolate cake is my go to for birthdays and company. Should I be keeping the cake in the refrigerator because of the cream cheese frosting?
Hi Marina, yes, it is best kept in the fridge. 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.
Hey, if I skip the cream cheese and add sweetened whipped cream instead will the cake be very bad? I mean is there any suggestions you can make? And yeah will I need to decrease the amount of sugar in the cakes as I already added 1/2 cup of powdered sugar in my whipped cream? Just wanna make sure that the cake isn’t too sweet. Also, I’ve a problem while baking cakes, they always taste really good but way too stubborn to get out of the moulds. So do you have any suggestions to get cakes out of their tins easily? If I use baking/parchment paper it sticks to the cake. And if I don’t use anything it never comes out. I let it cool completely but still no luck.
I made your eclairs and they tasted super super good but some of the eclair shells’ bottoms had broken as I tried to take of the parchment paper. Hope you have a solution to this. Have a nice day! Bye!
Hi Zabin, I think if you have a good chocolate whipped cream, you could probably make that work. I’m not sure if it will blend well to add whipped cream instead of cream cheese. For the eclairs, make sure to use parchment paper and not wax paper which will stick badly.
I love this cake. I have made it for neighbors and family on their birthday. Love it!!!!
That’s just awesome! Thank you for sharing your wonderful review, Adele!
Hey your chocolate cake you don’t add baking powder you just add baking soda???
Hi Keke, that’s right! We used baking soda.
Ok thanks for the advice
How early can these cakes be made ahead?
Hi Tricia, 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.
The BEST ever chocolate cake!!
So moist & just the right sweetness!! And SO easy to make! Also made ahead still so moist! All you chocoholics – you gotta try this recipe!! Absolutely divine! DON’T buy a box cake mix – make this one!
Thank you for the recipe!!
Love it! I’m happy to have seen your comments and feedback. Thank you for your review!
ABOSULTELY the best chocolate cake ever! Chocoholics – don’t buy a box cake mix again! 🙂 Very easy to make & so moist & still is when made ahead!! And just the right amount of sweetness!
Thanks alot for sharing this delicious recipe!!
I’m so glad this was a hit!
Hi. Just confirming that there are no eggs in this chocolate cake recipe?
Hi Rajdaye, tha’ts right! There are no eggs in this recipe! I recommend seeing the recipe card to see the full ingredient list.
Hi I just made this cake and the frosting. I’m so disappointed because the frosting tasted sour. The cake itself is so darn delicious. I thought maybe I used sour cream instead of cream cheese, but no that was not it. Perhaps the butter I used. I’m going to have to give it a second chance and see what I did wrong. I read all the great reviews I’m sure it was something I did. I love all the recipes I’ve tried of yours.
Sorry to hear that, Glenda, that’s a bummer! It should not taste sour and like you said, please try it again and I hope the ingredients are on your side this time 🙂
I went to put on my top layer and it fell apart. What would make that happen. Single layer chocolate cake coming up.🥲
Hi there, I have never had that happen before and it’s difficult to say without being there. I suggest watching the video to see where things started to look different and consider if any ingredient substitutions were made which could be culprits?
Dear Natasha thank you so much for sharing this recipe! My daughter and grandson keep a vegan diet and the chocolate cake recipe is so moist and delicious. I just substitute the frosting.
Hi Lynn, you are welcome! Good to know that you and your family loved this recipe!
Hi Natsha.. You are really doing a great job and i LOVE your recipes so well.
Please can one use both warm coffee and Buttermilk in this recipe, maybe half of each to make a cup😁
Also is there no need for baking powder?
Thanks
Hi Nne, I have always used warm coffee for this recipe. I haven’t tried buttermilk in this recipe to advise on the outcome.
Okay thanks… And like you advised, one can either use any of the two.
Then, I would like to ask, if am using my homemade buttermilk that already has white vinegar in it, do i still have to also add the extra white vinegar as stated in the recipe.
Also, please, you didn’t comment on my earlier question of the use baking powder in the recipe.
Thanks!
My mistake, but are you possibly asking about our chocolate cupcake recipe? Yes, you can use buttermilk to substitute for the coffee in our chocolate cupcake recipe. I haven’t tried it for this chocolate cake recipe, but that may work here. This Chocolate Cake recipe does not require baking powder since it used 2 tsp of baking soda. I hope that is helpful.
Very very USEFUL Natsaha! You are such a DARLING😘
Substituting Buttermilk for warm coffee even in this chocolate cake recipe will also work, am very sure, because this your recipe is the BOMB!!! 😁
Finally, i have used your recipe today, i made exact double recipe of the chocolate cupcake recipe, poured 900g barter into a 7inches round pan and also got 12 amazing cupcakes… So so fluffy & yummycious!!!
How i wish i can attach some of the pictures for you here😊
Keep it up.. Your recipes are so so COST EFFECTIVE..!!!
I’m so glad you enjoyed that! That’s so great!
Hi Natasha, can I bake this in a 9*13 pan.
Hi Gillian, that should work in a 9×13, but without testing it in something like a 9×13 cake pan, I could only guess at the baking time.
I am planning on making this cake for my son’s 1st birthday. Can I use virgin olive oil or canola/sunflower oil instead of light olive oil?
Hi Elaine, canola oil would work fine too. I hope your son will love it!
Awesome, thank you! I am sure he will. All your recipes are fantastic!!
Hi Natasha ,
Does this recipe has eggs?
Hi Rita, this doesn’t have eggs in it. Hope you love it!
Hi Natasha,
Can I make this cake in three 6 inch baking tins?
Hi Nadia, This will work in a 6-inch pan, but you will need to decrease the amount of batter needed. I’ve only made it in a 9″ pan to advise on measurements.
Thanks a lot, Natasha! I got my chocolate cake perfectly! I made it on my sister’s birthday. My whole family loved it! The frosting was brilliant!
So nice to know that, Nelum. Thank you so much for your excellent review!
hey Natasha , i was wondering if i can use your chocolate buttercream frosting instead of chocolate cream cheese frosting?
Hi Hiba, I bet that could work here! We love it with the cream cheese frosting, though! I hope you love this recipe!
Hi Natasha, I really want to make this cake for my son’s B-day. can I make it with your 6 min buttercream frosting instead? and can this cake hold another 10 cm cake on top of it, in your opinion? thank you
Hi Elli, I bet the two will pair well together, but I can’t advise on stacking it without trying it myself. I recommend a trial run, but I haven’t tested this, so I won’t be able to provide specific details on the process.
Thank you for the chocolate cake recipe,and also the frosting
You are very welcome. I hope it becomes your new favorite!
Thanks for all your lovely cake recipes. They always turn out amazing.
For the frosting of this cake, would you think i can use your chocolate ganache recipe instead?
Hi Jessica, I bet that could work! I hope you love this recipe!
Hey Natasha can you please help to make a whipped cream frosting cake? I tried with the butter frosting though it is very tasty but I felt I could not do justice while piping. Can I used whipped cream for frosting and buttercream for piping.
Hi, if the frosting was too soft for piping, most likely the ingredients were over softened. If you let the ingredients sit for 1 to 1 1/2 hours, it should be plenty. You could change up the frosting on this cake.
Hi, can I use 2 8inch aluminum square pan divided by 2 also?
Hi Cess, 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.
The best chocolate cake recipe I’ve ever made! Easily available ingredients- you’ll most likely already have them in your fridge and pantry. One of the best frosting recipes too, especially if you’re a fan of cream cheese frosting- only edit I did was using 3 cups sugar, and skipping the salt in case it tasted salty because of the reduced sugar. Perfect! I set the cake in the fridge for a few hours before slicing and it was absolutely perfect!
Love it! Thanks for your fantastic comments and review, I appreciate you sharing your experience with us!
What an unusual (great) tasting cake. So different than the normal, run of the mill, chocolate cake. And, the frosting is one of the best I have tasted. One tip, if you like dark chocolate and you don’t want a real sweet frosting, you can cut down on the powdered sugar. I cut it down by 1 cup and it was just perfect for our family.
Thank you so much for sharing that with me, Judtih! I’m so glad you enjoyed it!
Hi Natasha, I baked this cake, it tastes amaziiing but there is a smell o silicon in it. Even though I baked it in normal t-fal pans and not silicon pans. Do you have any suggestions what this smell is for? I don’t think I over baked it.
Hi Aregeh, it’s hard to say what could be causing that without being there. It could be the pan or your oven, but, also make sure you used baking soda and not powder in the recipe.
Hi Natasha.. am a big fan of you baking… 🙂just a quick doubt here.. is there no egg in this recipe??
Yes, no eggs and it works great! Hope you can try it soon.
Hi Natasha, I baked this dessert and it was great! Would this recipe be able to use your vanilla buttercream recipe as well?
Hi Thomas, it would work to use a vanilla frosting, but I suggest a little heavier frosting like a buttercream frosting since the cake layers are pretty heavy.
Question…could I reduce the amount of coffee and add bourbon. Like do 1 3/4 cup coffee and 1/4 Bourbon? Will that change the texture, baking, etc?
Hi Lisa, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Made this chocolate cake for my inlaws anniversary, everyone loved it. Thank you Natasha 😊
Glad it was a hit, Riya. Thanks for sharing!
hi again I like it so yummy in tummy
Glad you liked it!
Glad you liked the cake!
Where did you learn to cook so we’ll.
Mostly from my parents and other family members. You can also know more about us on our About page.
Made your chocolate cake recipe today & it was delicious!!!
I wish I could attached a photo of my little grandson with a face full of chocolate icing…..he really liked the cake💕
I’m glad it was a hit! Feel free to share some photos of your creation on our Facebook page or group so others can see them too. Thanks for sharing, Liz!
I am puzzled by the measurements. I live in Norway and use metric, but I also have an American set of cups…but things do not add up. In this recipe it seems that a cup of flour is 125 g. , but two cups of sugar are 400 g. How is that possible? I’ve measured a cup of flour in my set (Rubbermaid) and it is 225 g.; and a cup of sugar is 222 g.
Hi Lavinia, I recommend watching and reading through this Post on Measuring.
I did, and I found out that I measured the flour wrong. Now I know how to do it properly. Thanks!
Nevertheless, in the cup recipe it says that this cake needs 3 cups of flour and 2 cups of sugar, that is less sugar than flour; but in the metric recipe it is 375 g. flour and 400 g. sugar, hence more sugar than flour. Still confused!
Sugar is denser than flour. So, for the same volume (1 cup for example), sugar weighs more than flour.
I get it now! After a long discussion I’ve realised that we talk about volume and weight. Two different things! Not easy to cook in different cultures! By the way, the cake was great!
I like the cake she made
Hi Natasha, I want to make this cake for my son’s birthdays. It looks great! 1 question, can I substitute baking soda+ vinegar with x3 times baking powder. Or use white wine vinegar instead do white vinegar? I cannot find white vinegar easily in supermarkets in Germany.
Hi Asha, without testing those changes, I really can’t make that suggestion but the ingredients here work well together for the right chemical reaction to occur. I’ve had a couple of readers replace vinegar with apple cider vinegar or lemon juice, but I haven’t tested those myself.
Hi,I love when I see people baking or cooking, it fells as if I am the one .I love your videos,I started to watch your on Sunday…😘
Thank you so much for watching our videos. I’m so glad you enjoy them!
I love chocolate cake and this looks delicious!
I notice you mostly use unsalted butter in your recipes. If I use salted should I not put in the extra salt listed in the recipe?
Love all your dishes!
Hi Carol, yes, I would omit the salt if using salted butter.
Hi Natasha,
I have enjoyed every single recipe of yours that I have tried, so thank you! My question is: I want to make this cake in a bundt pan and add chocolate chips. Do you think that is workable and do you know approximately how long it would need to bake?
Hi Karen, I have not tested this in a bundt cake to advise. If you experiment with that, please let me know how you like it.
This is the only chocolate cake recipe I use. Natasha, can I make this in a 9×13?
Hi Audrey, that should work, but I could only guess at the baking time without testing it in something like a 9×13 cake pan.
Dear, Sweet, Funny Natasha ~
Do you think coconut oil and coconut flour will work for your chocolate cake recipe? Today is my birthday and I would love to have this today. Thank you and God bless you for sharing your gifts with all of us.
Love, Joy
Helo Joy, Happy Happy Birthday to you! I haven’t tried using coconut oil yet but you may use vegetable or canola oil instead. I also haven’t tried using coconut flour to advise, please share with us how it goes if you do an experiment!
Is there anyway you could write the chocolate cake recipe into measurements for a 6 inch cake?
Hi Donna, This will work in a 6-inch pan, but you will need to decrease the amount of batter needed. I’ve only made it in a 9″ pan to advise on measurements.
I tried to bake this chocolate cake and the finished product is so yummy. Thank you for sharing this.
I will try another recipe on your blog.
Thanks 🙂
I’m glad you enjoyed this recipe, Karla!
Hi Natasha – If I have to reduce your recipe by half, what would be the measurements for the chocolate cake recipe and frosting?
Hi Kanika, I would halve all the ingredients by half. You can also use the recipe slider (serving size) to adjust ingredients to half the recipe.
Hi natasha,
Can i use cream of tar tar instead of baking soda?
Hi Valerie, I haven’t tested that but baking soda is definitely a more effective leavening and makes the cookies rise. Baking powder is usually the best substitute for baking soda but soda is 4 times stronger than baking powder.
Love the recipe! It’s so easy and yummy! Can I substitute more cocoa powder for flour to make it more chocolatey?
Hi Lee, I’m so glad you enjoyed this recipe. I imagine that may work, but it’s hard to say without experimenting.
Hi how are u
Will I able to make this a vanilla Cake
I need to make an eggless white cake
Hi there A, I haven’t tried making an eggless vanilla cake. Here’s my recipe for Vanilla cake but it’s not eggless.
When I see the video, I see you put 5 Tablespoons powered sugar, yet the recipe calls for 5 cups 😟 Which is the correct amount? 5 cups of powered sugar sounds like a lot… I’ve noticed that on more than 2 videos already.
Hi Gigi, 5 cups is correct. I re-watched the video to be sure and I can’t find anywhere in the video where I say 5 Tbsp. Maybe you mis-heard? Can you tell me the time stamp where you heard it? At 3:02 I said use a sifter to sift in 5 cups of powdered sugar. The video and the recipe card match and 5 cups is correct.
Hi Natasha! This recipe looks amazing and I can’t wait to try it. I have a question tho; can I substitute the coffee for water? Thanks! 🙂
Hello Rose, I actually haven’t tried any other substitute to advise, and the coffee really enhances the flavor of the cake. But feel free to substitute with decaf coffee if you prefer. I have had readers try water only but I think you’ll have the best flavor with coffee because it amplifies the flavor of the chocolate.
Ok! Oh and can you let me know how the other peoples cakes have turned out when thy used water because I want to make this for my daughter but don’t want any coffee. Thanks! 🙂
I’ve looked through the comments and I’m not seeing anything other than it worked for them. You’re welcome to reply to their comments also 🙂
Can you use canola oil? Thx.
Hello Joni≥ Yes, you may use vegetable or canola oil instead.
Does the coffee maintain the caffeine when cooked? I was thinking of making this for my 4 year olds birthday but they certainly don’t need the extra energy. lol
I was looking through the comments and saw the decaf option. Makes perfect sense when I read it. I love your recipes! They have gotten me through this last year. Thank you so very much. I wish you had a cookbook! I’m creating one by printing out so many of your awesome recipes.
I’m glad you found the answer and also that you enjoy the recipes! I have a cookbook that I am working on but it’s still a ways off. Thanks for the encouragement!
I have tried many of the recipes and they are fantastic and simple. Thank you
Thank you for that wonderful review, Doreen!
I don’t think I’ve seen a cake recipe that didn’t have eggs in it. Was there some kind of mistake?
Hi Joylene, that is no mistake, this recipe is eggless; we explain that in the recipe post.
I made this twice and it turned out great both times. It’s the right amount of chocolate and not too sweet. For my oven, the 1st time I left them in too long (35 mins) and it was starting to crisp at the edges. The 2nd time, I took the cakes out at about 31 minutes, much better. The frosting recipe makes a lot of frosting so you don’t need to skimp. BTW, it tastes even better on the 2nd day. Thanks!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Natasha I just want you to know that the chocolate cake is out of this world. I made it for Easter ant it was a huge hit. I thought there would be to much icing but it was perfect along with the amazing taste. This is definitely a keeper. Thanks for your amazing recipes
You are very welcome, Donna. I’m very happy to know that the recipe was a bit hit!
Hi.
Your cake really looks good and yummy. I would really love to try your recipe. But i have 1 question: can i use 1 bigger pan instead, since i dont have 2 of the same sizes, and double the baking time? Or is it a bad idea?
I haven’t tested that in one pan; I imagine you will need a tall walled pan like a springform pan, but without testing that, I cannot advise on bake times (it would overwhelm a single standard cake pan). I would make half of the cake batter, bake that, and then make the second half.
Good morning I have made 10+ of your recipes during this COVID year. I would like to make this one for Easter but as a bunny cake(cutting one round into ears and bow tie). Do you think this cake is too light and fluffy to withstand the cutting and hold up
Hi Patti, that may work! Without tested it it’s hard to say.
I loved watching your video! This is amazing! Any recommendations on how to just make this a one layer cake? How would I go about adjusting the ingredients?
Hi FN, I’m so glad you’re enjoying our recipes. You can make one layer by the recipe and follow this recipe here for the chocolate version.
In the video you use a whisk attachment for icing, but the directions say to use the paddle attachment…which do you suggest?
Hi Kerry, 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.
I cannot have coffee what can I substitute?
Hi Mary, I actually haven’t tried any other substitute to advise, and the coffee really enhances the flavor of the cake. But feel free to substitute with decaf coffee if you prefer. I have had readers try water only but I think you’ll have the best flavor with coffee because it amplifies the flavor of the chocolate.
Water works too!
Hey Natasha 🙂
I was wondering if I can make this same recipe for a dozen cupcakes or would I have to reduce it?
Hi Gabriela, I have not experimented on that to advise but I have another recipe for Chocolate Cupcakes, you can check this too.
And sorry i have one more question, can i divide the recipe in two and bake it as a sheet cake?
Hi Rita, I haven’t tried this in a sheet pan to advise. If you happen to experiment, I would love to know how you like this recipe!
Hey Natasha, i lived this recipe. I made it for my brother’s birthday and everyone was mind blown. But i have a question, i wan to remake the cake but for fewer people (approximately 6 slices) what pan size do you recommend and how can i alter the recipe for it to make fewer slices?
Hi Rita, thank you for sharing. I’m glad it was a hit! I haven’t tried making a smaller version of this cake but feel free to check out the comments at the bottom of the recipe. Usually, others share it there if they have tried it. Also, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
Can I use a hand mixer for the frosting?
Hi April, yes, that will work!
Hi Natasha
Would you recommend any other oil other than light olive oil for this recipe?
Hi Julie, yes, you may use vegetable or canola oil instead
My cake always rise in the oven and fall after removing from oven….. Please suggest any tip
Hi Maryam, Thank you for sharing that with me. It might help to review our post on how we measure wet and dry ingredients to see if there were any variances there. Also, make sure to bake right away in a preheated oven in the center of your oven on the regular bake mode (not convection). I hope that helps! Also, if no other substitutions were made, be sure your baking soda is still active (it should fizz when you pour vinegar on it). If you haven’t already, be sure to watch the video to see where something may have looked different.
Thankyou so so much Natasha….that really helped alot…so so thanks again
Hi Natasha
I’m definitely going to try out your recipe. Would you please guide on how much coffee (ground) should I use to prepare 2 cups of coffee
Hi Sadaf, I would follow the instructions on whatever machine you are preparing it with. Usually, your coffee maker will provide instructions for making a good, strong cup of coffee. There are also some online coffee calculators that can help.
My cake layers came out paper thin. What went wrong here?
Hi Kylie, it’s hard to say without being there. Was anything possibly altered in the recipe? From ingredients to processes?
Hi Natasha,
Does this cake freeze well after frosting?
I’m thinking of making slices, flash freezing for a few minutes (maybe not since it may dry out) and cling wrapping each slice.
Hi Suganya, 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.
Hi Natasha, thank you for all recipes and videos. Can you please share the cake pan info that you use. I don’t have any cake pans 😅
Hi Migi, you can find the cake pan and our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Can this recipe be used for cupcakes?
Hi Genesis, I actually have a separate recipe for the Chocolate Cupcakes.
Hi Natasha,
Can I use Instant Coffee?
Hi Rashmi,I haven’t tried this with instant coffee. I would make the coffee based on your package instructions.
Hi Natasha, as I’m making this for kids, can I replace the coffee with something else? Apologies if you have answered this before.
Hi Christiana, no worries. Coffee really amplifies the flavor in this recipe but feel free to substitute with decaf coffee if you prefer.
Hey Natasha, thankyou soo much for such an amazing chocolate cake recipe! this really is the one i wanted!! but can u please tell me that if i could use a subsitute for cream cheese as i don’t have it?? Thanks! lots of love
Hi Faryal, I haven’t tried any substitutes yet and I always make the recipe as written, so I’m not sure how that would work.
Hi Natasha,
I am a big fan of your all recipes. I am planning to bake 12 inch cake for my daughters birthday. Can you please provide me measurements for 12 inch pan since this recipe is for 9 inches pan.
Thank you!
Hi Anjali, I honestly haven’t tried that yet to advise of the adjustments. I recommend checking out the other comments below if others have tried and have made the adjustments.
Hi Natasha, can I make this recipe in a 7inch springfoam pan?
Hi Dips, It might work with two 7-inch pans, but I haven’t tested it, so I won’t be able to give you precise baking instructions.
Hi, Natasha! I made the cake today, but I ran into some trouble. The icing came out delicious (except I too can feel the sugar crunching – I guess my powdered sugar was not good quality).
The layers, however, I had to remake. The first time, I followed the recipe exactly (except using sunflower oil), and the layers looked great, but when I tasted them, there was a really strong baking soda taste and smell.
I made a new batch, using only slightly more than 1 tbsp of soda, and they taste good now, but they came out domed and uneven. I should have trimmed them, but I decided to try fitting them together… and when I put the icing on top, the upper layer broke into three big parts and one small one at the center, so now it looks like it exploded lol. I put it in the fridge and will try to use some whipping cream to make it look a bit better tomorrow, and I’m quite sure it will taste great. But do you have any idea what was wrong?
Hi Polina, I recommend making sure your oven is calibrated and that your baking soda and powdered sugar are not expired. Sifting the sugar also helps to make sure any big chunks are gone.
As I suspected, the cake tasted really good, even if it looked a bit funny 😛
My sugar was brand new, and I did sift it, but the soda had been put in a jar some time ago, so it’s possible that it might have expired..
I really loved the icing! I’ll probably be making it as a standalone desert as well, with a bit less sugar.
I’m glad you were able to follow the recipe and liked it!
I just realized you said you used 1 Tbsp of baking soda. That is too much. There is only 2 tsp baking soda in this recipe. If you use too much baking soda, the taste and smell of baking soda will come through because there aren’t enough acidic ingredients to neutralize it. 2 tsp should be just right.
I followed the recipe as written but my batter was much thicker then yours in the video…did i overmix? Or not have enough liquid?
Hi Annemarie, it’s hard to say without being there. It may be too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Hello Natasha,
I love your recipes. I want to make this but have few questions. Does this work as two tiered cake or is the frosting too soft for that?
Hi S, it would probably work better to stack as a smaller cake, but I haven’t tested this, so I won’t provide specific details on bake time or how it would hold up. If you experiment, let me know how you liked the recipe.
Hi Natasha,
Love your recipes,they are easy and i have heard of the ingredients and I can find them in the store! LOL
Sorry, my question is can i use coconut oil instead of EVOO.
Hi Karen, I haven’t tried using coconut oil yet, but you may use vegetable or canola oil instead.
Hi Natasha,
My husband is a big fan of chocolate cake and i just can’t wait to bake this amazing cake for his birthday this month. Love all your recipes! Also please do post more eggless cake recipes.
I’m so glad you both enjoyed it! Thank you for that suggestion!
Hi Natasha, could I use a bundt pan for this? I just realized I don’t have 2 rounds. Thanks so much!
Hi Kim, I have not tested this in a bundt cake to advise. If you experiment with that, please let me know how you like it.
Hi Natasha,
Can I use this chocolate cake with strawberry cream?
Hi Ilze, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe“
I love the chocolate cake it came out mosit . Thank you natasha
You’re welcome! I’m so happy you enjoyed it, Eden!