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
Hello Natasha, I’m wondering if adding lemon juice instead of vinegar would work?
Another question, would it be ok to bake the first pan and then bake the other one?
Hi Sara, I have always baked them at the same time so I’m not sure how it would affect the rise to leave it out.
Hi Sara, the vinegar is necessary as it activates the baking soda and helps with rising. I haven’t tried any other substitute for it to advise.
Did you use dark roast coffee? That’s the only one I have on hand.
We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
I have dark roast coffee grounds but how many teaspoons should I put ?
Hi Georgia, I would brew it based on package instructions.
Are my eyes deceiving me or is it that this recipe does not have any eggs?
You are right, no eggs here!
hello maan natasha im one of your avid follower of your recipes how i wish i could make a chocolate cake can i steam the cake instead of baking in oven
Hello Fe, I haven’t tried that yet to advise. If you do an experiment, please let us know how that goes.
Hey natasha please tell To make 2 cup coffee in two cup of water how much coffee tsp/tbsp should be put in ??
Hi Visha, 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.
my cousins come to visit and i tried your cake recipe . it was just amazing…I’ve never imagined that I can make such a tasty cake . litirelly my mother was shocked , she didn’t believed that I have made it…i said it is just natashas magical recipe. just love watching you..thankyou.
So wonderful to hear that! So glad to know that everyone enjoyed this cake. Thanks for sharing that with us and I hope you and your family will love every recipe that you try.
Tried this with my cousin it was so moist and chocolaty…every one just loved ….thankyou so so much for sharing this perfect recipe natasha…..Maryam
You are so welcome, Maryam. Thanks for your great feedback, so glad you loved it!
Hi Yusra! thats great
This is THE BEST chocolate cake ever! And it was so easy – just like you said, Natasha! So rich and chocolate-y! Amazing! I’m leaving a pic on your FB page. Incredible cake! Thank you!
That is so awesome! Love it, thanks for sharing that with us. Yes, feel free to share some photos of your creation on our Facebook page or group!
They came out looking beautiful,but started to split in the middle when I removed from the pans. What would have caused this?
Hi Deb, 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.
Yep , it came out of the pan fine, used the paper and it passes the test. It taste great!. I was just disappointed because it look almost perfect.
It’s was a hit so I will try it again.
I did use butter instead of olive oil, couldn’t that me it?
Hi Natasha, what oven setting should I use for this cake, convection/fan setting or conventional / non fan setting? Thanks
HI Lana, we always use conventional baking unless we state specifically otherwise since convection requires modifications.
Thanks Natasha
Hi Natasha, the recipe looks amazing. I’ve just baked the cake in two 8inch pans and reduced the temperature a little and kept it for a little longer than indicated on the recipe. Both cakes have a dome shape and is not as flat as yours.
Would you know why that happens ?
Thank you
Hi Ayesha, did you use a leveled measuring spoon for the leavening? I have found that using too much can cause it to dome. Also, be sure to bake in the center of your oven on regular bake mode.
I noticed that this recipe does not use eggs. Can you comment on that?
Hi Jacqueline, that’s right! This recipe is egg-free! I hope you love it!
Hi Natasha. I found the frosting to be a bit too soft so popped it in the fridge to firm it up a bit. But can you tell me the best way to store this cake.
Hi Christine, An uncut frosted cake that’s been frosted with buttercream, fondant, or ganache can last at room temperature for up to five days. Keep it covered with a cake keeper or a bowl to protect it from dust or other particles. If your cake has already been cut, that means moisture is already beginning to escape. If you do have leftover cake, use plastic wrap to cover the sliced edges or the areas where the cake is “exposed.”
Hi Natasha,
I’ve just made your chocolate cake following the recipe exactly. Taste delicious, however it has a smell?? Could it be the baking soda??
Hi Kathleen, I’m so glad you enjoyed that! It shouldn’t have a smell, I would make sure your baking soda is not expired?
Hi Natasha,
Thank you for your reply.
Not sure how old the baking soda is so it could very well be the problem. I will purchase fresh baking soda for my next cake and I’ll let you know how I go.
Thanks again really appreciate it.
I wanna try this out so much but I don’t think I should omit the cream cheese frosting.
But where I come from, the cream cheese cost a lot.
Estimated $12-10.
LOL.
Wow, that’s quite a jump in price! It is one of the main ingredients and I haven’t tried a substitution for this although one of our readers wrote in that they will try mascarpone instead. I’m assuming that is up in price in your area also!
Here’s a simple chocolate frosting called “Cocoa Whipped Cream.” In
bowl, combine 1/2 cup white granulated sugar, 1/3 cup unsweetened cocoa powder, and 1.5 cups heavy whipping cream. (You can also add a stabilizer like “whip-It” from Dr Oetker if you like, but it is not mandatory). Stir together lightly, don’t worry if it doesn’t blend too well. Chill the mixture at least 1 hour, then beat until stiff. This would work well for outside of cake, but may not be thick/strong enough for the middle layer (you could use raspberry jam or Nutella for that) This recipe is from the “Dessert Cook Book” by Better Homes & Gardens, 1960.
Thanks for your reply yesterday, I did not see it.
Hi Natasha, what size are the pans you used for this cake? Thanks, Marla (from Mexico)
Hi Marla, I used 2 9″ pans here for this recipe
Dear Natasha, could you kindly answer my question above. Thank you,
Marla
Thank you,
Hi Marl, I used 2 9″ pans here for this recipe.
Hi, I have a question about the coffee. I’m not really a coffee drinker, but I do happen to have ground coffee on my shelves but its 3 years out of its best before date, can I still use that? Is it still safe to use? Thanks
Hi Kith, personally we try not to use expired items so I can’t speak to that. It won’t be the same but you cal always substitute it with water.
Does this cake freeze well? I would like to make it and have it on hand in a pinch.
Hi Thelma, I haven’t tried freezing the full assembled cake (it does keep in the fridge for up to 5 days), but I think that would work fine to freeze, but I would cover the sliced portion with plastic wrap so it doesn’t dry out or get freezer burn.
Hi Natasha love your recipes. I have a question. I would like to make this for my husband’s 50th birthday but he’s not a fan of cream cheese. Is the cheese taste dominate in the frosting?
Hi Antionette, the powdered sugar helps to form the thickness of the frosting and tones down the cream cheese flavor.
I do not have coffee, and do not how to make it. What should I use?
Hi Poppy, 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.
How much cakes would I get if I used 8” instead.
Hi Shakira, I think you could probably stretch it to accommodate two 8-inch pans but I haven’t tested either way so I won’t be able to give you precise baking instructions.
For the Chocolate Cake-hate coffee, never buy it! Can I use water or milk…anything but coffee!
Hi Mary, don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.