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, we have tried this recipe before and we love it!!! Our new go to recipe for chocolate cake! Planning on making this again – but could we use dutch processed cocoa, instead?
Thanks!!!
Thank you for your great feedback! I have an area in the recipe where I answered this question Can I substitute with Dutch Process Cocoa? I recommend checking the recipe and the comments section below for more tips.
How come no eggs are needed?
That is correct. This just happens to be an eggless chocolate cake.
Can we freeze the chocolat cake?
Hi Louise, 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.
Made this cake yesterday and it was so yummy…i love everything chocolate..Thanks for the recipe!
I’m so glad you loved it!
Hi Natasha,
How far in advance can you make this cake? I usually freeze my cake layers before I frost, then place the frosted cake in the frig until time to serve.
Hi Elisabeth, 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.
Just made this and it’s staring at me…great patience its taking not to take a bite…saving it for tea time…looks delicious.
Thanks Natasha.
I hope you love it!
How do I store the iced leftovers?
Hi Catherine, 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.
I would slice into portions, then place slices on a parchment or wax-paper lined cookie sheet, making sure slices don’t touch. Then freeze the slices overnight. Then you can place the hard frozen slices in a freezer bag or other container for longer-term storage. My husband and I do this all the time – it is so nice to be able to take a slice or two of cake out of the freezer! I let mine thaw about an hour on the counter, and my husband like to microwave his a bit, though this may make the frosting melt a little. Enjoy!
I tried this and it was so amazing! I am wondering can you bake this in 8 inhces pan instead of 9 inches?
Hi Joan, 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.
Thank you Natascha for your reply. I tried this recipe and served it after dinner in a small group of friends and family, and It was gone in minutes!!! Everyone loved it and thought I was a professional baker, when in fact, it was just the first time I tried making it. Thanks for this easy to follow recipe, yet so awesome chocolate cake.
I also made Tres Leches following your recipe a few months ago, and just the same, awesome!!!!
I have since, made both cakes several times again as friends keep requesting for me to make them for their birthdays and their kids birthdays. Thanks again for sharing your recipes!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smile!
Hi, Did you add coffee straight to the batter, or did you adjust the coffee to your liking first, and then add it to the batter( added sugar in coffee)?
Hi Suillie, we did not add sugar to the coffee, we used brewed coffee so we just follow package instructions.
Dear Natasha..This week I tried your chocolate cake and icing recipe…the best cake I have ever made and so today my husband and I are taking another cake to the fire dept. along with a basket of our maple syrup and fixings for their pancake supper as a thank you for saving our grand daughter’s life over a year ago. She has a brain injury and has been home since the pandemic improving in small but wonderous ways, and has therapy every week day…all because these wonderful firemen were there and saved her life…only fitting that they have the best cake to eat with a deserved coffee break…I enjoy your posts immensely and wish you and your family good health and success.
AWw, that’s the best and so inspiring! Thank you so much for sharing this with me!
I tried chocolate cake and it turned out awesome
I’m so glad you enjoeyd that Visha!
Hi Natasha!
I only have caramel flavored coffee, would that make a huge difference in taste?
Hi Stacie, I haven’t tried using flavored coffee to advise if I would like it. If you do an experiment, please share with us how it goes!
Can I make cupcakes out of this recipe?
Hi Veena, 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!
Thanks Natasha, the cake turned out delicious, everyone loved it!!!
That’s just awesome! Thank you for sharing that with me!
Hi Natasha, I was wondering if I could use Hershey’s Dutched cocoa instead of the normal kind? Btw I love your recipes thank you for the quality videos!
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
what level of coffee is this? light, medium, dark?
Hi, it doesn’t matter. You can use what you have on hand. We use a medium roast because that is what we enjoy but any of those would work.
Have you tried it without coffee? If so, does it taste the same?
Hi Sally, I have always made it with coffee. I have had readers try water only but I think you’ll have the best flavor with coffee because it amplifies the flavor of the chocolate.
Hi Natasha – my 2 cakes came out a lot flatter than yours. Did I do something wrong?
Hi Dorothy, I’m more than happy to troubleshoot. I recommend reading our post on measuring to make sure the dry ingredients were accurate but also was anything altered in the recipe from processes to ingredients?
Yes, I used half of the sugar from recipe. Could that be it? The flavor is delicious, but Texture is dense like a flourless chocolate cake. I still love it!! Thanks for sharing!!
Hi Dorothy, this is normally more soft and fluffy than dense. I always recommend making a recipe the first time with the ingredients that are listed without modifications. I suspect it is due to cutting down the sugar.
The chocolate cake recipe has light olive oil listed. Can I use canola oil instead?
Hi Hattie, canola oil should work!
Hi Natasha, if I use a 9×13″ pan instead of 2 round pans, will the baking time be different? P.S. Love your videos
Hi Nancy, that should work in a 9×13 but without testing it in something like a 9×13 cake pan, I could only guess at the baking time.
Hi Natasha, in the video you are using the whisk mixer attachment for the frosting, but in the description it says paddle, so which one should we use ?
Hi Lana, both work. What happened was I tested the recipe with a paddle, then spaced that and used a whisk attachment and both worked out great. A whisk attachment will form the frosting a little quicker than the paddle but as I found out. They work equally well.
I don’t have any cooling racks, is there another way to cool the cakes? since they tend to stick on plates when hot. Thanks
Hi Betyl, cooling racks work best but. you can try moving it onto parchment paper until cooled.