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 Natasha, Here’s a suggestion: I’ve used cream cheese before as a base for chocolate frosting. But try SOUR CREAM instead. I use about 3/4 cup, a cube of butter, and 3-4 cups powdered sugar. The sour cream gives a nice tang to the frosting and balances off the sugar.
Thank you for sharing that with us!
Hi Natasha,
I made this chocolate cake about a month ago and it was to die for. I was so excited! I tried to make it again for Mother’s day, but it was not the same. Have you adjusted the recipe? There are some ingredients or measurements that perhaps changed? For example, I remember 1C of warm coffee, some baking powder, I don’t recall cream cheese for the frosting. Perhaps I made a mistake, but I just wanted to ask. I regret not printing the recipe. Thank you. Love your recipes!!
Hi Priscilla, we have not adjusted this recipe. Was anything possibly altered on your end?
Hi Natasha,
Can we use Cacao Powder by Viva? I am reading that cocoa and cacao are a bit different. The Hershey’s picture you have does say cacao powder on the box But your recipe calls for cocoa powder. So I wanted to check it with you first. Thanks for awesome recipes! 🙏
Hi Flower, I’m not familiar with that product and not sure if it has any additives. You might google that to double-check. This article on cacao vs cocoa might help.
I’m new at baking but this recipe is very easy to make and it is so delicious. I’ll be making it again for sure and this will be my go to recipe for chocolate cake.
That’s awsome, Mira. I’m so glad you enjoyed the chocolate cake recipe!
Hi Natasha, can I make this as one layer cake? Or cut the ingredients in half? Thanks!
Hi, I haven’t tried that but it should work to cut the recipe in half.
Thank you for sharing your chocolate cake recipe. I am not a baker and this was the first time I’m baking a cake. I’ve had a hand mixer for over 25 years, never used it and once I used it for this recipe, it broke! It was a cheap brand. My husband ended up helping me whisk the recipe by hand! It wasn’t easy but the cake came out so good! It was all worth it! Thank you again! Love your you tube channel! More power!
So great to hear from you, Pam. Thank you for sharing your story with us, I am so glad to hear that you enjoyed the first time that you baked and I think you will be making some more! I hope you love every recipe that you try.
Can I make icing and refrigerate overnight?
I accidentally put baking powder in and then when I realized it I added the baking soda, yikes
Hope it doesn’t mess up the cake.
Hi Ruthie, 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. Tt does keep in the fridge for up to 5 days.
I have tried several of your recipes and have loved each and every one and this cake is no exception! Thank you
You’re welcome! I’m so happy you enjoyed it!
Just finished making it and WOW it is a crowd pleaser and so easy.
That’s just awesome!! Thank you for sharing your wonderful review, Inge!
Can i substitute the olive oil for canola oil when making the chocolate cake?
That should work too Saira
Hi, can I make this recipe without white vinegar?
Hi Laura, I haven’t tested it any other way so I can’t make that recommendation. The recipe needs vinegar to activate the baking soda.
Hi Natasha,
Can I use Organic Raw-unfiltered Bragg’s Apple Cider Vinegar?
Hi Anita, I have not personally tried that yet but someone else commented this “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!”
I really want to make this cake, however in total it has 7 cups of sugar. There any way to decrease it or substitute?
Hello Daisy, I honestly haven’t tried that yet but others shared that they cut down the sugar a bit but didn’t mention the measurements.
Hello Natasha, Can I use spreadable cream cheese instead of Brick Cream Cheese.
Thanks
Hi Rima, I haven’t tested this with whipped cream cheese so I’m not sure how it would affect the texture or if more would be needed. I only tested plain cream cheese.
Hi Natasha, I have tried quite a few of your recipe and it’s always very yummy..Thank you for sharing such a keeper recipes. However, there are some quantity in the ingredients that I would like to double confirm with you. How many grams is your 1 cup of butter? As I always find my cake esp. the frosting to be very oily..
Aso, can I blend my own powdered sugar from caster sugar? As I could not find it around my area. Is it the same as Icing sugar?
Hi Thang, we have the metric conversion option on the printable recipe card towards the bottom of the post. Click the red “metric” word and it will translate to grams. In this case, servings sized unadjusted there is 227 g of butter in the frosting. I hope that helps. Also, I haven’t tested that with caster sugar but I bet that could work! If you experiment please let me know how you like this recipe.
Made your chocolate cake today and it turned out perfect it’s to die for. 🇦🇺
Yay so glas you tried and loved it!
Hi I made this today with my daughters and it was AWESOME! The recipe is flawless. I actually halved it and it turned out perfect. Thanks Natasha, love your work.
Hello Tazeen, so glad to hear that you had a bonding experience with your daughters. I’m so glad that you all enjoyed the cake!
How much coffee did you dissolve in 2 cups of warm water?
Hi Alex, we used brewed coffee. I suggest following the package instructions which will usually give you a fairly strong coffee.
my 4 and 2 year old and I just made this cake to say “I love you” to our main man(hubby/daddy). Best chocolate cake ever! It’s super easy and highly recommend. Thank you for the recipe!!!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Hello. I made this cake today for my father-in-law’s birthday. I did however made another frosting as I did not have cream cheese in the house. What a lovely cake! The coffee give such a lovely taste!
I love your blog, and love your videos on FB! Love all the way from South Africa!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I am planning to try this out today and I am very excited about it! I just had a question about your flour measuring. I usually use recipes that have gram measurements just because I have found those to be the most accurate. When you measure out your flour did you scoop into the measuring cup and level or did you spoon it into the measuring cup and them level? I’ve heard that this can make a huge impact on cakes. Thank you !
Hi Amber, we always spoon it in and level it off. We have this post on measuring that we wrote up. I hope it helps.
I have Olive oil can I use that instead of light olive oil?
Hi Jill, 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.