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.
This post may contain affiliate links. Read my disclosure policy.
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).
If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love hanging out with you on our Youtube Channel.
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, I want to know how many grams of flour, sugar and cream cheese.
Hello Katya. Our new recipes can be converted to grams, just click on Jump to recipe and click Metric. I hope that helps!
What! I never thought I could cook a cake this good and that my craving for chocolate could be satisfied. Thank’s to you for this amazing recipe. (I think I’m addicted to your blog: 2 recipes for today and another one tomorrow!) Keep up the good work xoxo
I’m so glad you’ve enjoyed our recipes, Carina!
Made this cake for my sister yesterday and it was absolutely AMAZING!!!
Used a different vanilla frosting instead, but absolutely phenomenal!!! Thank you so much Natasha!!
That’s so great! It sounds like you have a new favorite!
Can I add chocolate chips to this cake?
I imagine that will work too!
Nancy, Tell your husband he just got a whole lot of new friends for his big day!! Happy Birthday to him…what time is the party?? 🙂
Can you use canola oil if you don’t have light olive oil? I only use EVOO.
Hi Janine, yes, You can use vegetable or canola oil too.
H. I wonder about the size of your baking pans. Were they the 9 inch ones? Also, what brand are they? There are so many options out there, it’s hard to choose. Thanks! 🙂
Hi Yulia, yes, they are 9″. You can find our favorite baking tools in our blog shop HERE or our Amazon Shop HERE.
👍
Thank you!
Hi Natasha I am a huge fan of your YouTube channel and a watch a video everyday! Your chocolate cake is so amazing and my family loved it I am going to make it again
I’m so glad you enjoyed it!
Wonderfully easy chocolate recipe to make and follow and so delicious. My husband’s 60th birthday cake is a success! Thank you Natasha!
Happy Birthday to your husband, Nancy! Thank you for that wonderful review!
Thanks for the birthday wishes. Tomorrow’s the big day but we wanted to dig into some cake a few days before to extend the celebrations. Btw, I love following your channel!
Hi Natasha I think your chocolate cake is amazing. I made the cake and it was delicious
I’m so glad you enjoyed it!
Hi Natasha i really love your yt channel i always watch that. And i wanna try your chocolate ckae recipe but i don’t have yet oven. Can i use Turbo boiler or microwave for the cake?
Hi Joanna, I have only tried this in an oven; I can’t advise you on making this in a microwave if you happen to experiment though, I would love to know how you like that.
Okayy i will try for my birthday. But thank you 😊
Happy Birthday, Joanna!
Tried this out yesterday for someone’s birthday and the results were stunning. Previously, whenever there were no eggs in the recipe, my baked goods would just not hold up, that was not the case with this. Enjoyed Natasha and her goofy smile while watching the video, and enjoyed baking it more. Thanks for the recipe.
You’re welcome! I’m so happy you enjoyed it, Ayesha!
Hi Natasha, I want to make two different cakes, one chocolate base and top a sponge. Which two recipes would go together to have a consistency in both sponges?
Hi Steve, have you tried our sponge cake? You can make one layer by the recipe and follow this recipe here for the chocolate version.
Hello!!! I was just curious could I make this cake in two 8” cake pans? Would that be ok? Also it looks so so yummy (^•^)
Hi Anne, It might work with two 8-inch pans but I haven’t tested it so I won’t be able to give you precise baking instructions.
Hi Natasha,
Check checking to ask if this cake has no eggs? Is that correct? It looks delicious!
Hi Mary, the recipe is correct and there are no eggs.
This recipe is truly amazing! I made it for my daughter’s birthday and it was a huge hit. My family has now urged me never to lose this recipe. I subbed the light olive oil with corn oil and it worked well. Seriously if you’re looking for a great and easy chocolate cake recipe. Try this one!!!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha
Your recipes are amazing…what can we substitute the oil with?
Thank you! You can use vegetable or canola oil too
Hi natasha, i want to make this cake today. But can you replace the extra virgen olive oil by sunflower oil?
Greetings from the netherlands
Hi Finn, sunflower oil can impart a different flavor I would probably go with avocado instead if you have it.
I used almond flour and my cake flopped. It was still boiling after 1hr. 👎🏿.
CAN ALMOND FLOUR BE USED.????
Hi Ann, I haven’t tried that substitution, so I can’t say how that would taste or affect the cake’s rise. We do recommend trying the recipe as written before making any substitutions.
My oven will fit only 1 ( 9” pan ) at a time. What can I do?
Hi Tanuja, I haven’t tested that in one pan; I imagine you will need a tall walled pan like a springform pan, but without testing that, I cannot advise on bake times (it would overwhelm a single standard cake pan). I would make half of the cake batter, bake that, and then make the second half.
If I bake half batter first, after 35 min rest batter will rise as same as first one?
Is the cake a bit heavy or spongy?
I always bake this right away so I’m not sure what effect it would have on the cake if it sits out for awhile before baking. I would say it’s both soft and spongy but it does have some weight to it.
Hi Natasha, is this frosting firm, and can it be out of the fridge and stay that way, for a reasonable time please?
Hi Joanne, I haven’t kept this out of the fridge for more than a couple of hours as it will really soften.
Hi Natasha! Just wanna ask if ok to use instant coffee? And if yes, what should be the measurement?
Hi Doris that should work; I would follow package instructions.