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
Can this be made in a 9×13?
Hi Karen, 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, I love your recipes! Im in the UK and i always struggle with ‘baking soda’. Here we have have ‘bi carbonate of soda’ or ‘baking powder’…. I don’t suppose you know which one I should be using?
Hi Jenny, Baking soda tends to be the American name, while in the UK and Australia, it is called bicarbonate of soda. We have baking powder here in America also, and that is different than baking soda. I hope this is helpful!
Hello Natasha. It is very difficult to find light olive oil in my city. Is it okay to use pomace olive oil instead?
Hello Mary, I have tried that yet to advise but you may also use vegetable or canola oil.
Hello Natasha! Love, love, love this cake and frosting. I would however like to make in advance and freeze. So my question is: Can I freeze the icing?
Thanks!
Hi Anne, 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. For the frosting, it depends on the frosting. If it is a buttercream frosting, it will freeze better than a cream cheese frosting. I would freeze the layers, then thaw and assemble them before your event if you plan on freezing part of it.
Hi Natasha,
First of all thank you so much for getting back to me.
Second, this is the best chocolate cake ever. It was so delicious and phenomenal. I just made it for my friend’s birthday. We couldn’t stop eating!!
It is so easy to make. Really thank you!!!
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha,
all your recipes I used are amazing, can I use cake flour instead of all purpose flour?
Hi Rinal, I haven’t tested this with cake flour, but cake flour may be too light for this recipe. If you experiment, please let me know how it goes.
Hi Natasha
I have only one 9inch pan.. can I bake one layer at a time..
How much time and degree would one layer need in the oven.
If you could let me know
Thanks.
Hi Rashida, I always bake them together but I would keep them at the same temperature when baking. My only concern is that hopefully, the second layer doesn’t deflate by being out on the counter for that length of time.
Thanks Natasha for replying
Appreciate it
Hi Natasha,
Love your site. There is always great recipes. I am going to make the chocolate cake for my son’s 10th birthday. I am wondering if I can use whipping cream instead of the chocolate frosting.
Hi Naheed, it would work to use a vanilla frosting, but I suggest a little heavier frosting like a buttercream frosting since the cake layers are pretty heavy and may squash a light whipped cream in the center.
Can this recipe be used in a pudding basin shape please
Hi Jan, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Mazola corn oil is ok?
Hi Violet, I haven’t tested that, but one of our readers reported using corn oil successfully.
Ho Natasha,
Thank you for your delicious receipe. The chocolate cupcakes receipe was turned out amazing and super yummy for my daughter’s birthday.
I want to try the chocolate cake recipe this time.
Can i prepare it 2 days ahead or not?
Thank you
Donia
You are so welcome, Donia. Glad you loved the cupcakes! 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.
Wonderful recipe! I loved the cake. Can I make cupcakes with the same recipe?
Yes you can but I have another recipe for that. Here’s my Chocolate Cupcake recipe
I AM ALWAYS TRYING TO DO 3 THINGS AT ONCE SO I USED YOUR RECIPE AND MICROWAVED IT.STARTED OFF WITH 3 MINS ON FULL AND THEN 2 MINS AT A TIME CHECKING THAT IT HADN´T DRIED OUT
I have never tried microwaving a cake before. I hope that works out for you.
Hi can I make cupcakes out of this recipe
Hi Anu, you sure can, but I have another recipe for that. Here’s my Chocolate Cupcake recipe.
Can you use veg oil instead if olive oil in this cho cake recipe?
Hi Gail, vegetable oil should be good too. The one I use is 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 it has a strong flavor.
I tried this and everything came out soooooo yummy! The only thing that happened to me was that my edges came out crispy. (Definitely didn’t want that—but was still delish) 👀 what did I do wrong?! Haha
Would you just suggest cutting the baking time a bit?
Hi Addie! I haven’t had that happen, BUT that may be the culprit. It could be that the oven is running too hot? I would recommend making sure it is calibrating and following all the steps to make sure nothing was substituted.
Can I use a 9×13 pan? If so, what temperature and how long do I cook it?
Hi Judy, 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.
What can I use instead of coffee?
I am allergic to coffee! Thx
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 really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
Hi Natasha,
Can I use vegetable oil instead of olive for the chocolate cake recipe. Thanks
Hi Sandra, yes that would work too.
Hi do you do a recipe book I could buy please thanks
Hi Catherine, not at the moment but I am already working on it. Thanks for asking!
How much batter do you put in each pan? In grams?
Hi Lavinia, I wish I had measured it this way. We try to make sure it’s about the same amount in each pan. What you can do is weigh the total batter and then make sure you put 50% of that weight into each pan.
Thank you for sharing this recipe. I was wondering if I could use instant coffee instead of brewed coffee?
Hi Jamie, 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.