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.
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Did you know cocoa helps your brain release endorphins or your body’s natural “feel good” chemical? This explains why our moods improve when we are eating chocolate 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.
Why You’ll Love This 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 without being cloyingly sweet.
We combined our most popular Chocolate Cream Cheese 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 amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
This recipe also happens to be an eggless chocolate cake (bonus if you are egg-free).
Watch the Chocolate Cake Video Tutorial
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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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. You can read more about that in our Red Velvet Cake post.
How to Make Chocolate Cake
This cake doesn’t get any easier. It’s no more complex than a boxed cake so 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 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.
Pro Tip:
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.
How to Store Chocolate Cake
- Short-Term Storage – if you are going to eat the chocolate cake within 24 hours, its ok to keep it at room temperature. Store it in a cook dry place away from heat and direct sunlight.
- Cover Properly – If you don’t have a cake carrier, use an overturned bowl or large pot to cover the cake and keep it from drying out or absorbing food odors. If the cake is sliced, press a piece of plastic wrap directly over the cut portions to prevent drying out.
- Refrigerating – after 24 hours, you will want to refrigerate the cake. Place plastic wrap directly over cut portions, transfer to an airtight container, 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. Thaw wrapped at room temperature. To freeze a frosted cake, freeze for 1 hour to harden the frosting then wrap with plastic wrap and foil.
- To Serve – Thaw a frozen frosted cake overnight in the refrigerator then bring to room temperature for at least 30 minutes before serving. You may need to use a spatula on the frosting again to make it visually appealing.
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.
More Chocolate Desserts (for Chocolate Lovers!)
- Chocolate Ganache
- Chocolate-Frosted Eclairs
- Hot Chocolate Recipe
- Chocolate Lasagna
- Chocolate Souffle
- Black Forest Cake
- Chocolate Covered Strawberries
Chocolate Cake Recipe
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
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.
- 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 spread or piped onto the cooled cake layers.
How to Frost a 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
Hi, ingredient ask for warm coffee. Would that be black coffee or coffee mixed with milk? Sorry I’m not a coffee drinker but I would like to make the recipe exactly.
Hi Jen, it would be plain black coffee. I hope that helps.
Hi I am in England and want to make this cake but not sure how much a cup is. Can you tell me in grams please?
Can’t wait to make this with my daughter, it would cheer us up.
Hi Sally, here’s a tip for you if you click on “Jump to recipe” and click “Metric” it will convert it to grams. I hope this helps and enjoy!
This recipe came out great! I didn’t have light olive oil so I substituted with vegetable oil and it came out delicious! I also only had a natural and Dutch blend of cocoa so I used that and didn’t seem to have an issue. Next time I’ll try it with all natural cocoa. Plenty of frosting to cover the cake with some left over. Will be making again!
I’m so glad you enjoyed this recipe, Audra! Sos good for a cake without eggs isn’t it! Thank you for sharing your awesome feedback with me!
The first chocolate cake I made in my entire life (this is what we can do) it’s very easy to make but the taste is so rich and perfect. I just cut down the sugar from the frosting a little. I would make again for sure but not when I can’t share it as I’m eating more than I should
Hi Tina, I’m so glad you enjoyed that! Thank you for sharing that with me!
Hi, why is extra virgin oil not good for this recipe?
Also, can I substitute the virgin oil for vegetable oil?
Hi Sweta, The olive oil can be replaced with canola oil, I haven’t tried it with vegetable but it should work. The one I use is a LIGHT olive oil so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.
Hi Natasha, I tried this recipe and it turned out grainy. I had only had a cup of white sugar so I substituted brown sugar. Also, I used vegetable oil instead of olive oil. It tasted alright and so moist but the texture is a bit weird. Also, my batter was thicker than yours was. Like a banana bread batter. Apart from the changes I mentioned earlier, everything was measured exactly as you say. I wonder what went wrong?
Also, have I mentioned that they were moist and delicious? Oh, I did? They were delicious!
Hi Tere, it sounds like the brown sugar did not “dissolve” into the batter. Was it fine grain sugar? Also, I recommend this post on measuring, sounds like the dry ingredients may have been measured incorrectly. I hope this helps, we are always happy to troubleshoot.
It was not a fine-grained sugar, just the regular brown sugar.
I did it again, this time I used a sieve, still a bit grainy but less than my first try. I will try using fine grain one once this quarantine is over. Thank you for this great recipe!
Sounds good, Tere. I hope it comes out perfect next time!
You have become our favorite food blogger! My 8 and 10yo girls loveD your videos! They helped me make the chocolate cake today! Turned out perfect! I couldn’t believe you could not taste the coffee! It was the perfect blend of sweetness and slightly dense cake that I prefer. Will make again!!!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
So delicious! Best chocolate cake I’ve probably ever had! I didn’t have white vinegar and substituted it 1Tb of apple cider vinegar and butter instead of olive oil! Turned out great! Thank you for sharing this recipe!
You’re welcome, Jayme! I’m so glad to hear that! Thank you for that wonderful review.
I just tried a piece of this cake and it is really, really good. When I read the ingredients, I thought someone made a mistake and combined cake and salad ingredients! Lol
My husband also just tried it now and he agrees, saying it is very, very good.
This is a fabulous recipe I’ll be forwarding to my teenage grandkids who can make it themselves because it is so easy to make.
Many thanks for sharing Natasha.
I’m so glad you both enjoyed this recipe! That’s so great!
Love this cake recipe. I’m making this for my daughters birthday tomorrow but while shopping I could only find cake flour. Can I make cake flour work for this recipe?
Hello Jessica, without testing that, I can’t make that recommendation. I’m not sure how it will affect the outcome as I haven’t tried that yet. If you decide to do an experiment, please share with us how it goes. Happy birthday to your daughter!
Hi Natasha,
Can i substitute cream cheese with mascarpone?
Hello Sema, I haven’t tried using mascarpone yet for this recipe so I cannot advise. But if you want to do an experiment, please share with us how it goes.
Finally made this for a smaller portion (I halved everything).
It works sooooo well, not too sweet!
I replaced the olive oil with canola (worked just fine)
I love your recipes!
That is awesome! I appreciate you sharing that with us and thank you for your fantastic review!
I don’t have regular white vinegar and with what’s going on, I can’t make a quick run for any. I have apple cider vinegar, cold I use this instead? Also, I didn’t realize but I used baking powder instead of baking soda, does this make a difference?
Hello there, I honestly haven’t tested that so I’m not sure how it would affect the flavor, plus apple cider vinegar isn’t as acidic as white vinegar. One of my readers mentioned this in a comment but it wasn’t clear if she had tested this with her own family version of chocolate cake or our recipe that I had posted: “I’ve also used cider vinegar and lemon juice and again, good results.”
There is no eggs in this recipie???
That’s right! No eggs! I hope you love it!
Can you use a 9×13 pan to make this? If so, how much time to bake?
Hi Jordan, I haven’t tested this in a 9×13 but that should work! One of my readers reported baking this in a 9×13 pan with good results. She wrote: “Baking it in a casserole style dish calls for a low and slow cooking method. I cooked it at 300 for 50-55 minutes.” I hope that helps!
Hi! Thank you so much for the quick response, if we do not have light olive oil could vegetable oil be substituted for it?
Hi Jordan! That should work. I hope you love this recipe!
Hi Jordan
How many spoons coffee did you use to make the coffee?
Hi Natasha I have been drooling looking at this cake and plan to make it today. Can you tell me what is the equivalent measurements in grams as opposed to ‘cups’. Also I have no white vinegar can I use ordinary brown vinegar.
We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
Hi!! I’m super excited to make this for my husband’s birthday. Would I be able to use 2 8 in. pans instead? Or 3 7 in.? Thank you so much!!
Hi Brittany, I think you could probably stretch it to accommodate two 8-inch pans but I haven’t tested either way so I won’t be able to give you precise baking instructions.
If I have icing left over, can I freeze it?
Hi Carol, tbh- I haven’t tried freezing the full assembled cake (it does keep in the fridge for up to 5 days) or the frosting, but I think that would work fine to freeze. If you experiment please let me know how you like that.
My daughter and I did this recipe as a father-daughter project. We hardly consider ourselves accomplished bakers, so we followed the recipe to the letter. Until we realized no eggs required?? Hmm, I admit we second guessed and with just a little trepidation we pressed on any way as directed. It turned out perfectly!! Thank you for an excellent recipe!
Hello Randy, what a great bonding moment with your daughter! I’m so glad that you chose this recipe for your project because so this is one of our favorites at home too. Thanks for giving a wonderful review and I hope you and your daughter will love every recipe that you try.
I made this cake today & it is delicious! Does it need to be refrigerated?
Love it! Thanks for the great review and regarding refrigerating it, yes we recommend keeping it refrigerated. Be sure to cover when refrigerating. I would suggest letting it come to room temperature for 1-2 hours before serving for it to soften up again.
We don’t have access to coffee right now and I seen in another comment to use water instead. I’ve never baked a cake from scratch but I will for this one I was wondering if I could replace the water with milk? Or would that be a bad idea? Thank you for all you do!
Water is the next best thing as I haven’t tried using milk with this recipe.
Using milk in place of water had the cake tasting just fine! First and only chocolate cake I’ll be making!
Thank you so much for sharing that with me.
Hey Natasha! I’m loving your recipes and your videos!! Thank you so much. I’m looking forward to try this recipe but I don’t like coffee in cakes. Can I just omit it completely?
Hi Nelly, Coffee will provide the very best flavor because it amplifies the flavor of chocolate and does not taste like coffee. The next best thing would be water. I don’t know if it is an option for you, but decaf coffee would also work fine.
Hi Natasha, have you ever tried this cake with the white chocolate frosting from your cupcake recipe?
I have not but it sounds delicious!
I made this cake for our last family function before the quarantine. It was devoured with really kind compliments from everyone!!!! This is my new go-to cake recipe for all of our family functions–and maybe just for the days that I’m craving cake. Thanks for sharing!
You’re welcome, Liz! I’m so glad you’re enjoying our recipes! Soon will come the time to gather again and we can enjoy these recipes together with friends and family.
Sounds like a great cake, can’t wait to try it. Love your recipes. Don’t see any eggs in the recipe?
I hope you love this recipe, Patti! That’s right – no eggs in this recipe!