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 another question. Can I make the cakes tomorrow and refrigerate until Thursday to frost on Thursday?
Hello Vam, 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. If making just the layers wrap them in an airtight wrap or container and refrigerate.
Thank you!!
I have question is the cake supposed to raise. Mine didn’t?
Hi Margaret, yes and the vinegar helps with the rise. Did you omit the vinegar and did you substitute any ingredients?
Can i use mascarpone cheese instead of cream cheese will it taste better ? Im making tommrw morning only if u can reply it will be great as its my birthday tommrw
Hi Komal, 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.
I wanted to add – cake tastes even better the next day – would be great to add some berries and maybe a bit of whipped cream for special occasions.
Yum! Thank you for that suggestion and feedback!
2 cup Coffee in that how mamy spoons coffee powder ?
Hi Komal, that would be the amount of brewed coffee. I haven’t tested this with instant coffee but here is what one of our readers wrote “Update for my cake. I made it again last Saturday for my son’s birthday and it turned out great! It was rich chocolate flavor (nobody noticed coffee). I used corn oil and for 2 cups coffee I used 3 teaspoons decaf instant coffee (light/medium roast).” I hope that helps.
Wonderful cake! One of the easiest I have ever made; didn’t even need the electric mixer. I did substitute canola oil for olive, and I baked in a 9 x 13 glass pan for 45 min. Rose like a champ and nice and light.
I’m so happy you enjoyed this recipe, Judith! That’s so great!
Hi Natasha! This cake looks delish. I was wondering if I could frost and fill the cake with whipped cream that is stabilized with mascarpone. Could you please reply soon???
Hi Vams, I have not tested that combinations specifically with this recipe but it may work! If you happen to experiment I would love to know how you like this!
Will the cake be stable enough to hold the whipped cream?
Yes it should be
Hi Natasha.
To begin with, all your recipes are mouthwatering!
Do you think i can make this chocolate cake and cover it with fondant? I am thinking to make 2 or 3 layers cake and adding almond praline and top it with fondant.
Thanks alot,
Hi Maar, I don’t typically work with fondant but I think that would work. You might want some kind of cream between the cake and the fondant though to hold it on.
Hey Natasha, the recipe sounds easy and I’m glad I found it cz I can make it even when I have no eggs on hand. I’ll make it tommorow for my birthday and will share the results. Might try it with ermine frosting bcz cream cheese costs an arm and a leg in my region.
Hello Bessie, Happy Birthday in advance! I hope you enjoy your day and you love your birthday cake. I haven’t tried that yet to advise but I imagine that should work too. Please let us know how it goes.
I Made this for my 13th Bday! The best I’ve ever had,the coffee really amplifies the cake.
I’m so happy you enjoyed that! Happy Birthday!
I made this cake, it is the bomb! Very easy. I took it to work and everyone thought it was the best chocolate cake they have had.
I’m so glad to hear that, Keith. Thanks for your wonderful feedback!
Have you ever tried it without coffee, if you have does it still taste as good? Thanks
Hi Roua, I have only tried it with coffee. 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! So I’m making a chocolate cake for my dad for his birthday. But his favorite cake is chocolate cake with orange flavor in it. How much do you think the cake will need? Or should I use orange zest?
Hi Megan, I have not tried that yet to advise. You might have to do an experiment on that one. I hope it goes well!
What if you cant get light olive oil???
And do you have to add that vinegar
Hi Arika, I haven’t personally tried that Debbi but I imagine that should work too. If you try and do an experiment, let us know how it goes.
I used evoo that was all I had and it turned out great. I am not sure what the vinegar does but the cake is great.
I’m so glad you enjoyed that Keith!
Hey Natasha. I really love all your recipes. Have tried a few and they came out really well. Loved by all. For this chocolate cake, can oil be replaced by butte
Thank you for that great compliment, Steffi! I’m so happy you are enjoying our recipes! I haven’t tested this myself but one of our readers in the comment section mentioned trying that.
Hi Natasha, I really love your recipes . Tried a few and they have come out really well. For this one wanted to know if I can add butter instead of oil
Hi Steffi, 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 hope this is helpful!
Hey Natasha! I loved this recipe. Thank you so much for sharing it!
I was just curious about something. What is the significance of the coffee being warm?
Thanks!
Hi, It can be room temperature or warm, just as long as it is not hot.
Hey Natasha!
I tried this Cake for the 4th time for our Eid holiday last weekend as it came out SO SO good! For the first time I tried it with Hershey’s cocoa and it seriously made a difference.
And I also made it in a Casserole dish and poked holes and added Chocolate Ganache & frosted with Whipped ganache.
Everyone LOVED it!!!
Thank you for your amazing recipes.
Wow, that is so great! Your comments made me so happy, thank you for sharing your good experience with us.
Oh my goodness, this cake is awesome. I made it for my husband for his birthday and he loved it. I have made many of your recipes and have not been disappointed in any of them. Thanks so much for sharing them.
You’re welcome, Nancy! I’m so happy you enjoyed this recipe!
Hi Natasha! I love your recipes. This is my first time making this and the cake was so fluffy that the middle puffed up. When I put my chocolate cake upside down on the wire rack it seemed to crack in the middle. I am assuming this was only because it was still too warm? Any recommendations?
Hi Karin, that is possible but it is hard to say without being there! It is best to let the cake cool before transferring for this reason also.
Do you have a recipe for a marble cake that combines your vanilla and chocolate cake together? My son is requesting that for his birthday. Thanks in advance for your help.
Hi Lisa, I don’t have anything like that but it’s a great idea. If I come up with something great in the future I will be sure to share it.
Thank you!
Hello! Can I use vegetable oil instead of olive oil?
That should work too!
Can someone please tell how the many grams is 1 cup? I keep finding different answers on google.
Hi Alexandra, this Ingredient Weight Chart is pretty accurate so you may use this as a guide. I hope this helps.