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
I have a Keurig coffee machine. How many oz coffee should i select. The options i have is 6, 8,10 and 12oz
Hi Sarah, I would do two 8 oz (2 separate pods) to get the 16 oz you need.
Hi Natasha,
I’m wondering if you could use self rising flour instead of all purpose? It’s all I have right now. Thanks
Hi Laura, I haven’t tested that to advise and since self-rising flour has leavening in it, I’m not sure what other adjustments need to be made in the cake. Let me know if you experiment.
Hi Natasha!
I want to try this recipe for my 1 yr old kids. Any sweetener can you advise to use instead of powdered sugar? Just to be friendly safe about sugar with the kids. Thanks!
Hi Dona, I haven’t experimented with other sweeteners for this recipe so I can’t advise on that. If anyone else has recommendations, please let us know.
I have olive oil not light can I use this?
Hi Jill, olive oil can be replaced with canola oil, I haven’t tried it with vegetable but it should work. The one I use is a LIGHT olive oil so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.
That should work too or canola oil. The one you would want to avoid for desserts is extra virgin olive oil since that does have a strong flavor.
i think u made mistake on typing the recepie.it is 5 table spoon not 5 cup powder suger.ami right?
Hi Sama, 5 cups per the recipe is correct. You can add the powdered sugar to taste but 5 Tbsp would not be nearly enough.
This is an interesting recipe in that it has no eggs.
I hope you give it a try soon!
Hi Natasha! I tried to make the chocolate cake tonight for the first time! I followed your recipe to the letter and it was coming out great. It tasted great. However, as soon as I applied the frosting, to my horror the top cake broke in 4 and the frosting started pooring to the sides! The laughter that went on with my husband was unreal! So for some reason the cake broke. My cakes which i made sure were the same size rose up more than your video. I applied the top cake bottom up like you adviced so i wonder if that was the prob? My frosting also felt a bit loose and wouldn’t stay in place. Any ideas?!! Thank u!!
Hi Demetra, Sorry to hear that. I am always happy to help troubleshoot. Did you butter the sides of the pan and also use the ring of parchment on the bottom? I haven’t had that happen but it sounds like it could have been underbaked if it was splitting. Did it pass the toothpick test and seem cooked in the center? I hope that helps to troubleshoot. With this one, it’s pretty easy to cover up with frosting even if your cake completely broke in half since that frosting is very forgiving and holds the cake together once it’s on.
There is no way to thank about your delicious recipes. Thanks for bringing happiness to our homes with your beautiful smile.
You’re so nice! Thank you!
Hello Natashas, when baking the cake, can I use one pan to bake it then separate into two layers after it’s baked? What would be the differences for the taste or texture? Does it take different time for baking?
Hi Jianer, I haven’t tested that in a tall walled pan like a springform pan to advise on bake times (it would overwhelm a single standard cake pan).
Hi there! just wondering how far in advance can I make this cake? And will refrigerating it ruin the icing or texture?
Hi Pip, you can make the entire cake ahead of time. This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days.
Hi Natasha,
Can I substitute lemon juice for the vinegar?
Hi Laura, I honestly haven’t tested that so I’m not sure how it would affect the flavor. One of my readers mentioned this in a comment but it wasn’t clear if she had tested this with her own family version of chocolate cake or our recipe that I had posted: “I’ve also used cider vinegar and lemon juice and again, good results.”
I just tested this with lemon juice came out perfect
Beautiful cake.
Had abit of splitting but all good
Thank you for sharing that with us, Nicole!
If I could, I’d give another ten stars to this cake recipe! I did it for Easter day (19th. April, Greek Orthodox Easter) everyone LOVED it, and it was by far, the easyest cake I ever baked.
Literally, not a breadcramb left. Vanished in two days.
Absolutelly deliciousQ
Thank you, a million times Natasha for this amazing recipe!!!
You are very welcome and thank you for always trusting this recipe! I am so happy to know that you loved it!
Hi Natasha,
Thank you for sharing ur recipe. I accidentally added baking powder instead of baking soda. What would be the effect of that?
Hi Mayrim, I hope it still works out fo you but, it may not have enough rising power. Baking soda is 4 times stronger than baking powder.
Hi, just wondering, is the vinegar used to add moistness to the cake? I’ve never heard of/knew vinegar is used in baking cakes
Hi Landry, the vinegar is necessary as it activates the baking soda and helps with rising.
This chocolate cake is absolutely delicious. I will definitely be making this again and again!
Awesome! Thanks for giving this recipe a high rating, Barb.
Hi natasha, thank you for ur recipe. Im from south africa, can i use full cream smooth cottage chesse instead of cream cheese in this recipe.
Hi Raelene, I haven’t tested to advise that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi
In frosting we have to add 5 cups of powdered sugar or 5 tbsp ?-
Hi Shumaila, 5 cups per the recipe is correct. You can add the powdered sugar to taste but 5 Tbsp would not be nearly enough.
Hi Natasha,
Can you make the icing without the cocoa powder to make it vanilla instead of chocolate? Anything I should add in its place?
Hi Mallory, I haven’t tested that but I bet that could work.
Hi Natasha!
I was wondering if the icing can be made a day in advanced? (For future reference) I just pulled my cake out of the oven and cannot wait to share this with my office!
Hi Dana, you can make the entire cake ahead of time. This cake does store well. Cover and refrigerate overnight. Let it come to room temperature for 1-2 hours before serving so the frosting and cake can soften. It does keep in the fridge for up to 5 days.
I made it tonight, so moist and light and delicious!!! I did with cup cake size (18 comes) and without frosting (with whipped cream) because no cream cheese in my refrigerator but I will definitely make frosting tomorrow!!! Thank you Natasha!!! love your recipes!!
Thank you for your great feedback, Rika. I’m so happy to know that you enjoyed this recipe!
Hello! I plan to make this for my husbands birthday and wanted to make a 3-tier cake. Can your recipe be stretched to adding a third 9in pan? Thanks!
Hi Cynthia, I haven’t tested that but I think it could possibly work but I can’t say for sure how long it would take to bake. Let me know if you experiment.
Hi Natasha! I’ve had my eye on this recipe for a while, but I’d really prefer to make it as cupcakes! Any advice as to baking temp/time?
Hi Evelyn, I have the chocolate cupcake recipe here.
I only have salted butter at this time. Should I lower the amount of salt in the icing? Also, I have a bottle of “mild” olive oil and canola oil. Which would be best to use? Looking forward to making this wonderful chocolate cake for my anniversary today! Love your site and recipes! Thank you!
Hi Victoria, I haven’t tested this with salted butter to say for sure if it would affect the taste. I would omit the salt if using salted butter. Several readers have reported great results using canola oil.
Made this wonderful cake and it was amazing! I did post a couple of pictures for you on facebook.
Perfect! Thank you for sharing and I’ll make sure to check it out.
Hi Natasha!! I’m from Guadalajara, mexico..
No eggs in recipe? It’s ok?
Thank you
Huges
Hi Sofia, that is correct. This is an eggless chocolate cake. You won’t miss the eggs.
I tried the dark chocolate cupcakes and they turned out amazing. Why doesn’t this recipe call for eggs?
Thank you for sharing that Rhode. This recipe doesn’t call for eggs as we use other ingredients to help with the cake’s volume.