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.
This post may contain affiliate links. Read my disclosure policy.
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).
If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love hanging out with you on our Youtube Channel.
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.
Sometimes the best dessert is the simplest dessert! This cake is heavenly and great for get-togethers or birthdays!
I agree! We love how quickly this comes together!
This cake was chocolate HEAVEN! I couldn’t stop taking little bites off of it.
Hi Emily, I am so happy you loved it! Thank you for the awesome review.
Hi Natasha, I made this cake.. it was AMAZING. Everyone in my family loved it. thank you so much for sharing.
You’re welcome! I’m so happy you all enjoyed it, Aliisa!
Such a simple, yet decadent dessert recipe! I’ll be making this sometime this week; it’s too good to pass up!
I hope you love it Sara! Looking forward to your feedback!
SO delicious! Thanks for sharing this recipe!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, amazing recipe! I loooved it ! I was wondering if I can add one cup of coffee and one cup of milk instead of two cups of coffee ? Also, would you say this recipe makes about a pound cake ?
Hi Amrita, I honestly haven’t weighed it so I’m not sure how much the cake layers weigh. I also have not experimented using half milk and half coffee. I think it’s worth a try. Let me know if you experiment as others may have the same question and thanks in advance!
This chocolate cake is my kryptonite! So delicious!
I’m so happy to hear that! Thank you for sharing your great review Stephanie!
Hello Natasha. This cake looks and sounds delicious!
I was wondering if this cake could be made in rectangle pan. You know when you buy cake mix it says you can either make in round, rectangle or cupcakes pan? Yeah, so I was wondering if that’s possible to do that for this cake or for other cakes. If yes, what size of pan then? Do you know?
Hi Lana, I think a 9×13 rectangular pan would bake up well but without testing that size, I wouldn’t be able to give you a specific baking time. If you test it out, please let me know how it goes!
Hi Natasha! Love your recipes. I only have one 9” spring pan, do you think I can bake half of the batter and then another or should I really bake them at the same time? Will batter go bad sitting out while the other part bakes? Thank you!
Hi Marianna, I have always baked the cake layers at the same time so I’m not sure if it would affect the rise on the second layer. If you test that out, let me know how it goes. Sorry I don’t have a better answer for you.
I think I’ll invest in another pan just to be safe :). Another question – does it need to be made in advance so the layers become moist? I’m planning to serve it Saturday night so should I make the whole thing Friday night, or make the layers on Friday and assemble Saturday morning?
Hi Marianna, there is no need to make this one in advance. It can be made a day ahead or it can be made and served the same day. It does slice easier after an hour or two in the refrigerator.
Hi Natasha,
I was wondering about a syrup for this cake. I saw that some of your cakes have syrups in the ingredients. Do you think this one would be better with a syrup? I am used to European cakes which use syrup in their recipes. However, here in the States, most recipes are made without it and they seem too dry for me. Thank you for your time and consideration.
Hi Mari, we found this cake to be moist enough without needing any extra syrup. We always use a syrup with a sponge cake because they tend to be fairly dry on their own but this one does have a fairly moist crumb on it’s own, just be sure not to over-bake.
Hi Natasha!
Love your recipes, videos and your humor in your videos! Going to try this cake but need it to be travel-worthy. Do you think a 9 X 13 pan would be okay?
Hi Joyce, I think a 9×13 would bake up well but without testing that size, I wouldn’t be able to give you a specific baking time. If you test it out, please let me know how it goes!
Cooking the cake in a 9 X 13 worked well. I did not use my convection oven. Baking it in a casserole style dish calls for a low and slow cooking method. I cooked it at 300 for 50-55 minutes. About the coffee: I used a medium roast coffee. I brewed a 10 oz cup and then added water to make the 2 cup measurement. No one suspected the coffee; not even my husband who loves chocolate but hates coffee! It is an awesome, memorable cake. 5 stars!
Hi Joyce, I’m so happy you loved the cake and thank you for the fantastic review! Also, thank you so much for sharing the baking tips with making it in a 9×13 pan. I sure appreciate you!
Hey Natasha, do you think I could just use 2 8-inch cake pans? Or would there be enough batter for 3?
Hi Oksana, I think you could probably stretch it accommodate three 8-inch pans or bake in two eight inch pans. I haven’t tested either way so I won’t be able to give you precise baking instructions.
Hi Natasha!
I plan on doing this cake today but I am not a coffee drinker so I have no idea about drip coffee taste lol. So if I buy the coffee already done at Starbucks, which would be the best option?
Thanks!
Hi Erika, a drip coffee would work.
this cake and the choc cream cheese icing is wonderful! I am assuming that because of the cream cheese ingredient that the cake needs to be stored in the fridge? Yes?
Hi Susan, yes we recommend keeping it refrigerated.
Wow! I made this for Mother’s Day on Sunday. Delicious! I used Canola oil and it turned out fine. Thank you Natasha.
That’s so great Frankie! I’m so happy you enjoyed this recipe!
Hi Natasha , in the recipe two cups warm coffee is strong or light flavor.
Looks yummy
Thanks you
Hi Marimar, the coffee should be the strength of brewed drip coffee or you might taste the coffee in the cake.
Hi Natasha, thank you for all your lovely recipes you share with us.
I loved this eggless version of chocolate cake.
I have to make 125 pieces of this cake and need your help to get the correct measurement . Please help me.
TIA.
Happy Baking all the followers. ❤️❤️❤️
Hi Nanthini, Wow! 125 is a lot of slices! This cake makes 14 slices. To make 125 slices you would need 9 cakes unless you decided to cut the slices smaller. I hope that helps!
I tried this recipe this afternoon and it was easy and delicious.
I’m so happy you enjoyed that! Thank you for sharing that with me!
I made It as cupcakes and came out moist then dried up. What would you recommend?
Hi Catillia, dry cupcakes are usually due to over-baking. Make sure you are using the conventional oven mode (not convection) and follow the baking instructions in our cupcake recipe post. I hope that helps!
Loved the recipe. A bit strong on the coffee I thought (may be because I used strong coffee :)) so maybe I’ll tone that down next time.
Hi Jaspal! Diluting the coffee will help. You shouldn’t really taste it, the coffee works to amp up the flavor of the cocoa without tasting the coffee in the finished dish.
What can I substitute for coffee, just hot water? Maybe respberry soda?
Thank you
Hi Pamela, coffee will provide the very best flavor. 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.