A decadent, moist Chocolate Cake recipe with the easiest chocolate frosting and a soft, tender crumb. This cake always gets rave reviews and makes a stunning, tall chocolate birthday cake.
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Chocolate Cake Video
I hope this Moist Chocolate Cake recipe becomes a new favorite for you. This cake is intensely chocolatey with an ultra-moist crumb and rich whipped chocolate frosting.
Chocolate Cake Recipe
My son’s first words when he saw the cake were, “Wow that looks just like the cake from Matilda!” (We watched the Matilda movie recently). My chocolate cake is intensely chocolatey and satisfies the fiercest chocolate craving without being cloyingly sweet. It really is the best chocolate cake recipe.
I paired my favorite Chocolate Cream Cheese Frosting with the soft crumb from my Moist Chocolate Cupcakes to create the ultimate chocolate layer cake. The warm coffee intensifies the chocolate flavor without making the cake taste like coffee. P.S. This recipe also happens to be an eggless chocolate cake (bonus if you are egg-free).
Why This Chocolate Cake Is So Moist
- Don’t overbake — pull the cake out of the oven as soon as a toothpick comes out clean with a few moist crumbs.
- Oil instead of butter keeps the crumb soft and moist even after refrigerating the cake.
- Coffee deepens the chocolate flavor without making it taste like coffee.
- Vinegar activates baking soda for a light, airy texture.
- The batter is thin on purpose to create a softer, fluffier crumb.
Chocolate Cake Ingredients
- Dry Ingredients – All-purpose flour, sugar, baking soda, and salt make up the base of the cake.
- Cocoa Powder – The best cocoa for chocolate cake is natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.
- Coffee – Use very warm coffee to create a complex chocolate flavor. If you add some espresso or espresso powder, it will have even more flavor. You can substitute with decaf coffee if caffeine is an issue.
- Wet Ingredients – Vinegar activates the baking soda, vanilla extract for flavor and aroma and I use light olive oil to make the cake super moist, but you can sub with vegetable oil.
Can I use Dutch Processed Cocoa?
When a recipe calls for baking soda, it is best to stick with Natural cocoa powder because it has a higher acidity level than Dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. You can read more about that in our Red Velvet Cake post.
How to Make Chocolate Cake
Making a chocolate cake from scratch doesn’t get any easier. It’s no more complex than a boxed cake, so long as you measure ingredients correctly.
- Whisk together the wet ingredients
- Whisk together the dry ingredients
- Combine the wet mixture with the dry ingredients and stir. Do not overmix. The batter will seem thin — that’s normal and creates a super moist crumb.
- Divide into prepared 9-inch cake pans and bake.
How to Get Even Cake Layers
When making a layered chocolate cake, here are our best tips for even cake layers:
- Divide the batter equally – Even heights will make for a prettier cake and even bake times. I always double-check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.
- Test your leavening – make sure your leavening is not expired so it has enough rising power for the cake layers to rise evenly.
- Preheat the oven – ensure your oven is fully preheated before baking the cake layers.
- Bake Immediately – as soon as you add baking soda to a recipe, it starts reacting immediately so bake right away.
Tips for Smooth Chocolate Frosting
The whipped chocolate cream cheese buttercream frosting is indulgent, chocolatey, silky smooth, and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:
- Cream together the butter and cream cheese first to prevent lumps
- Sift in the powdered sugar and cocoa since cocoa tends to clump.
If you prefer a frosting that doesn’t have cream cheese in it, another favorite is our Chocolate Buttercream Frosting or even Vanilla Buttercream for a delicious contrast. Both are terrific on Chocolate Cake.
Natasha’s Tip for Frosting a Cake
It is critical to fully cool the cake layers to room temperature before applying frosting. If the cake layers are still warm, it will cause the frosting to melt and slide off the cake.
Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse! If you are a chocolate lover, this recipe is for you.
I can’t help but smile when I have a generous slice of frosted Chocolate Cake on my plate. I hope this recipe brings joy and food memories wherever this recipe travels. Let me know if you’ve served it in any creative ways? We’ve done everything from sprinkles to princess themes on top, which my daughter has loved.
Chocolate Cake
Ingredients
Ingredients for Chocolate Cake:
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, (natural)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cups warm coffee, (not hot), or use decaf
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup light olive oil, (not extra virgin), or Canola oil
Ingredients for Chocolate Frosting:
- 12 oz cream cheese, room temperature
- 1 cup unsalted butter , (16 Tbsp) room temperature
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder, (natural)
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
How to Make Chocolate Cake:
- Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.
- In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).
- In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.
- Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans (a kitchen scale helps for even portioning), and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting.
How to Make the Chocolate Frosting:
- In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 12 oz cream cheese with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
- Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).
- Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be spread or piped onto the cooled cake layers.
How to Frost Chocolate Cake
- Set a cake layer onto a serving platter. Apply 1/3 of the frosting over the first layer then cover with the second layer, placing it top-side-down for an even top. Frost the top and sides of the cake. Enjoy or store it for later*
Notes
- Short-Term Storage – store covered at room temperature for up to 24 hours.
- Cover Properly – Use an overturned bowl or pot to cover the cake and keep it from drying out. If the cake is sliced, press a piece of plastic wrap directly over the cut portions to prevent drying out.
- Refrigerating -Cover as directed above and refrigerate for up to a week.
- Freezing – to freeze unfrosted cake layers, wrap individual layers in plastic wrap and aluminum foil and freeze up to 3 months then taw wrapped at room temperature. To freeze a frosted cake, freeze for 1 hour to harden the frosting then wrap with plastic wrap and foil and freeze up to 3 months.
- To Serve – Thaw a covered frozen frosted cake overnight in the refrigerator then bring to room temperature for at least 30 minutes before serving. You may need to fix up the frosting with a spatula.
Nutrition Per Serving
Filed Under
More Chocolate Desserts (for Chocolate Lovers!)
- Chocolate Ganache
- Chocolate-Frosted Eclairs
- Hot Chocolate Recipe
- Chocolate Lasagna
- Chocolate Souffle
- Black Forest Cake
- Chocolate Covered Strawberries
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
That’s just awesome!! Thank you for sharing your wonderful review, Sasha!
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
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.
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!!
I’m so glad you enjoyed it, Lucie! Thank you for the wonderful review!
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!
That’s just awesome, Lisa! I’m so glad you bother enjoyed this recipe!
Could you substitute the olive oil with vegetable oil?
Hi Elaine, a vegetable or canola oil would work.
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?
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.
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!
Aww! You’re so nice! Thank you for that thoughtful compliment! I’m so glad you are enjoying our blog and recipes!
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…
Hi Sindhu, a vegetable or canola oil would work.
Hi Natasha
Same quantity of oil???
Thnx for replying
Hi Sindhu, yes the same quality.
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!
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.
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☺️
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.
Hi Natasha, This cake is amazing, but now after eating half of it we were wondering if we can freeze it?
Thanks,
Adina
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.
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!
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!
Thank you for the reply, Natasha. I will try that next time.
One of the very best chocolate cake recipes!!!
Isn’t it amazing! I’m so glad you enjoyed that!
Hi Natasha,
How can I prepare coffee from Nescafe?
How many spoons of Nescafe I have to add for each cup?
Thank you
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.
Just realized I don’t have light olive oil (only olive oil or extra virgin) Would vegetable oil work?
Hi Aimee, a vegetable or canola oil would work. If you experiment with any of those options, let me know how it goes.
Just wondering if the cream cheese taste is prevalent in the frosting.
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.
Can we leave out cocoa from the frosting?
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.
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
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.”
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!!!
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.
Hi, I was wondering if I could bake the cake all in one pan since I only have one?
Hi Rema, I haven’t tested that in a tall walled pan like a springform pan (it would overwhelm a single standard cake pan).
Hello Natasha, what substitute can I use for sugar?
Hi Lynette, I haven’t tested any other substitutions for granulated sugar so I can’t advise without experimenting first.
Loved this cake. Was especially perfect for my daughter who is allergic to eggs. Delicious!
I’m glad you loved this recipe! Thanks for the good feedback.
The cake came out to dense.
Hi Jyoti, did you possibly add too much flour? Make sure to follow our tips for measuring ingredients for baking. I hope that helps.
Absolutely delicious! Myself and my family loved this cake, and it was pretty easy to make. I definitely recommend
That’s so great! I’m so happy you all enjoyed that. Thank you for sharing that awesome review with us, Kate!
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
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.
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 ?
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.
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!
Also, the cake was super moist
Isn’t it the best! Thank you CJ!
You’re welcome! I’m so happy you enjoyed it, CJ!
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!
Thank you Sandra. I can’t wait for you to try the chocolate cake recipe, it’s one of our favorites!
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
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.
Cake turned out ok..not that great. It was tough from inside .. I followed the receipe.
Frosting was excellent
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.
No eggs? Purchased all the ingredients and noticed there were no eggs.
Hi Shirley, that is right! This recipe calls for no eggs.
What can I substitute for coffee?
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.