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
Is the coffee sweetened? Also, I am looking for some coffee to buy what brand/ type of coffee do you use?
Hi Pheila, it is not sweetened. We used our espresso machine.
I’ve never made coffee in my entire life, so I don’t know what too do with the coffee? Should I add milk or hot water instead?
We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
Hi Natasha, Can I use instant coffee? If yes.. please tell me the quantity?
Hi Shruti, 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.
Dear Natasha, it sounds to be a great cake. I just wonder if I can bake in one single bake pan and then to cut into two once baked, since I have and small oven. Thanks and congrats for sharing your great baking skills!.
Hi Ernest, I haven’t tested that in a tall walled pan like a springform pan to advise on bake times (it would overwhelm a single standard cake pan).
hi, Natasha, in the recipe, no egg in the chocolate cake, but in your “Chocolate Cake with Swiss Meringue Buttercream” recipe, you add eggs.
Except eggs, cooking methods are the same.
So, what differences between the two chocolate cakes in taste?
The frosting is different and the flavor too but in terms of the chocolate cake itself it just tastes almost the same.
thanks！
Hii! Can I substitute cocoa powder with melted unsweetened chocolate bar?
Hi Jazz, I have not tested that substitution to advise. If you happen to experiment, I would love to know how you like that!
This chocolate cake is perfect. It’s easy and delicious! And it’s vegan – so it’s accessible to so many people.
For my particular oven, I did the toothpick test at 29 minutes and that was perfect for me. Thank you for a wonderful recipe. This is a keeper!
Hi Kris, thank you for sharing your wonderful experience with this recipe. I’m glad that you were able to get a perfect Chocolate Cake!
Hello, would this frosting sustain under fondant?
Hi Nancy, I don’t typically work with fondant, but I think that would work. If you experiment, let me know how you liked the recipe.
I tried the cake and frosting. The cake was really good. the frosting is a bit of cheese taste which I didn’t like. Next time I’ll try without the cheese. Thanks for the tasty Recipes.
Hi Natasha
I’m making this cake for my daughter’s birthday. I don’t want to use coffee though. What can I substitute it with?
Hello Annita, 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.
I’m making the chocolate cake with the butter cream cheese frosting. Do you have to keep this cake in the frig?
Hi Linda, yes I would refrigerate after frosting the cake.
Hello,
Frosting ingredients call for 5 cups of powdered sugar. Really, 5 cups? Or is that 5 tablespoons as pictured in your video?
Hi George, 5 cups per the recipe is correct. We used 5 cups of powdered sugar. It may seem like a lot, but it is a lot of frosting and keep in mind that 1 cup of powdered sugar is actually 1/2 cup of granulated sugar. I tested this by adding the powdered sugar to taste (and you can do the same), but I landed at 5 cups as the perfect balance of sweetness. I worry it will affect texture if using less, but I would love to know how you like this recipe if you experiment.
Thank you Natasha,
After rereading my post I sounded a bit curt but I assure you it was only that I was astounded by this measurement. As a 72 year old man that has never cooked a thing until a few years ago I am a neophyte when it comes to the kitchen. I was not aware that powdered sugar measured differently than granulated sugar. If I get the nerve to try this i will let you know.
Many thanks,
George
Natasha – thank you for sharing this recipe with us! This is my go-to cake for all occasions. A few tips – I use instant espresso powder and warm water in place of the brewed coffee – YUM! Also, you can make the cake a day ahead and wrap layers in the press and seal wrap(sticky side out) and then put into ziplock bag and into the frig. I make the frosting on the day of the party. I love to pipe this frosting, too. It makes the cake a bit more festive. I’ve made this cake at least 10 times and it always gets rave reviews!
Hi Laura, thank you for sharing those tips with us! I’m so glad you’re enjoying our recipes!
This cake is delicious. My neighbor, a very nice elderly lady, calls it a Wacky cake, a Depression-era cake when eggs and butter were scarce. Her recipe is almost the same, but she uses cider vinegar instead.
I’d love to know about the frosting she uses. The depression-era desserts were fascinating!
Can we make this in a bundt pan? What will be the timings and temprature?
Please also give bundt pan and other variations in your recipes its helpful.
Hi! I have not tested this in a bundt cake to advise. If you experiment with that, please let me know how you like it.
This cake looks amazing. I can’t wait to try it. I don’t know that I’ve ever seen a chocolate cake recipe without eggs or dairy before.
This is an amazing recipe. I hope this becomes a favorite for you!
hello natasha,
the recipe says 2 cup of warm water, can you pls tell me how many tbs of coffee is used? i dont drink coffee, so i am not sure about the exact amount.
thanks
Hello Aju, we used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
Delicious but instead of a cake I made 30 delicious cupcakes 15 min in the oven yummyyyy. Thanks for this delicious recipe.
So yummy! Enjoy and I hope this becomes a favorite for you!
Hello! Can anyone please tell me how to measure one cup in grams and in ml? Thanks
Hi, 1 cup of liquid is measured in ml and dry ingredients are measured in grams. If you click metric in the recipe card, you will see the estimates in metric.
Hi Natasha
Can i use 25%less fat cream cheese or light cream cheese in frosting?
Thanks
Khadija
Hi Khadija, I haven’t tried it with light cream cheese to advise. If you experiment, I would love to know how you like that.
I noticed several comments about the cake falling apart while trying to frost. One ingredient I feel is missing is adding eggs to the mixture. I thought eggs helped keep it together as it baked. Other cake recipes always adds eggs. Also adding some milk (condensed) to frosting helps it along.
Just a suggestion.
Thanks for the suggestion, Amy. We didn’t really need to use eggs for this recipe as we used a different ingredient for the rise. The ingredients worked so well as we’ve tried it so many times too.