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,
I am planning to make this for my sons bday. I was wondering if it would hold up with some construction zone decor. If it would work in a large sheet pan and if you have any recommendation on the chocolate toppings?
Hi Ksusha, Without testing it in the same size and with the decor you are planning on using, I could only guess. I would suggest baking until a toothpick comes out clean. If using a very large rimmed sheet pan, it wouldn’t be as tall and would require less baking time. I wish I could give you more detailed instructions on that, but without testing, I am not sure.
Hi Natasha:
I made this recipe and was so very disappointed in how it turned out! The cake was so dense, it only rose about 1/2″ high. I followed your recipe exactly and yours looked so delicious in your photo. I also made the choc. icing and it was way too sweet for my liking. This was for my Mom’s birthday, but fortunately my husband went out and bought a black forest cake for that evening. I can’t figure out what happened to mine???
I so wanted it to turn out like yours!!
Hi Bev, if no substitutions were made in the recipe ingredients and no changes were made in the process, you might need to check your leavening to make sure it is still active.
Okay, thanks Natasha I’ll try that.
Recently I ran out of cocoa powder, I only had half- I substitued dark chocolate for the rest and it was less sweet than the first time. I liked both versions, but prefer the original, I’m into sweet.
I’m so happy that worked out! Thank you for sharing that with me Nichole!
Hey Natasha!
I’ve made this cake 3 times now and each time it was loved by everyone. The 3rd time I made it for my student’s Farewell party (doubled the recipe & made a 1 kg almost cake) and they really enjoyed it!
Thanks for sharing this recipe.
It’s my go-to recipe now and I plan on making them as cupcakes next time.
I’m so happy you found a go-to recipe on our blog! Thank you so much for sharing that with me!
Hi i had a Doubt in this one ! I tried this recipe and I don’t know what went wrong my cake sunk ! Can you guide me for the same ?
Hi Pritika, it’s hard to say without being there. Was anything altered or replaced in the recipe?
Hi Natasha, can I make vanilla cake with the exact recipe without adding cocoa. And how can I replace coffee?
Hi Dilushika, I haven’t tried that yet to advise so I am not sure how it will turn out without it. You might want to try the vanilla recipe instead.
hi Natasha
I’ve tried this recipe today and it just tastes AMAZINGLY SOOOOOO GOOD I absolutely love it.
but i was wondering do you have any brownie recipe that i can try i need to make a batch for a gathering next week.
Thank you so much for your great feedback! I don’t have a recipe for brownies yet but it’s always requested and it’s on our list.
There really are no eggs in this recipe??
That’s right, Dawn! No eggs!
Wanted to know if instead of coffee, can I use water? I can’t use coffee for health reasons.
Hi Gladys, 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.
Amazing! I have not changed anything about the recipe and the result did not disappoint. It is a very rich cake due to the wonderful icing so you only need a small slice.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha! I made this cake for Father’s Day, and it was amazing! I received so many compliments, and some said it was the best chocolate cake they have ever had! I actually really liked it the next day cold right out of the refrigerator! It was the first time making a chocolate cake from scratch, and I’ll probably never go back to the box cake! Your recipes always come out great and your videos are so fun to watch. Thanks!
That is so awesome! Your comments really made me smile and inspired me to do more recipes. Thanks for sharing!
Hi Natasha…I tried this.. so amazing taste, when chocolate cake goes with cream cheese frosting…..
Just want to know whether how it will be change, if I will use this recipe for two 6″ cake pans. And just a suggestion only, when you add recipes (cakes), can you mention how it should be change with the small size please… it will be very helpful who wish to make a small potion. And love your smile always.
Thank you so much for that suggestion! This will work in a 6 inch pan but you will need to decrease the amount of batter needed. If you experiment I would love to know how you like that.
I made the cake for fathers day. It Turned out great. It’s moist with no taste of coffee.
After reading all the reviews here, i tweaked the frosting recipe. Some reviews said with the exact measurements, they had enough left over or it was too sweet. So I used almost 3 cups of confectioner sugar with half a cup of cocoa. Rest remained the same. It tasted great.
Recipe is a keeper.
Thank you so much for sharing that with us. We appreciate it!
hii Natasha,
can I substitute baking soda for baking powder? if so how much of baking powder should I add?
Hi Ally, I haven’t tested that to advise. It may not have enough rising power. Baking soda is 4 times stronger than baking powder.
Can i use this recipe to make cupcakes
Hi Allia, I bet that would work!
I would also like to try making cupcakes. What would the baking time be? Thanks for letting me know.
Hi Patricia, we actually combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. So I bet that would work!
Hii Natasha,
what type of coffee did you use?
Hello Fiona, we used brewed coffee. I suggest following the package instructions which will usually give you a fairly strong coffee.
I live at almost 5000 feet.
Do you have altitude adjustments?
This cake looks amazing and I’m thinking I want to make it for Father’s Day.
Hi Amber, you can refer to this page for High-Altitute Baking
La mejor
I’m so glad you enjoyed that!
Hi,natasha am zenzi I really love wat you are teaching us,last I made lasagne with mince your the best in cooking God bless you nd keep well
Aww that’s the best! Thank you for sharing that with me.
Hi,
Can I use vegetable oil or sunflower oil instead of olive oil?
Hi Dilushika, 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 again, I just want to add a big thank you for including the measurement in the instructions- saves a lot of time flipping back and forth to the ingredients list – you are brilliant!
You’re welcome! I’m so glad that was helpful!
Hiiii Natascha! I made this delicious chocolate cake for my husbands birthday! It was beyond our expectation! Rich and amazing cake
Love it! Thank you so much for your great feedback.