A decadent, moist Chocolate Cake recipe with the easiest chocolate frosting and a soft, tender crumb. This cake always gets rave reviews and makes a stunning, tall chocolate birthday cake.
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Chocolate Cake Video
I hope this Moist Chocolate Cake recipe becomes a new favorite for you. This cake is intensely chocolatey with an ultra-moist crumb and rich whipped chocolate frosting.
Chocolate Cake Recipe
My son’s first words when he saw the cake were, “Wow that looks just like the cake from Matilda!” (We watched the Matilda movie recently). My chocolate cake is intensely chocolatey and satisfies the fiercest chocolate craving without being cloyingly sweet. It really is the best chocolate cake recipe.
I paired my favorite Chocolate Cream Cheese Frosting with the soft crumb from my Moist Chocolate Cupcakes to create the ultimate chocolate layer cake. The warm coffee intensifies the chocolate flavor without making the cake taste like coffee. P.S. This recipe also happens to be an eggless chocolate cake (bonus if you are egg-free).
Why This Chocolate Cake Is So Moist
- Don’t overbake — pull the cake out of the oven as soon as a toothpick comes out clean with a few moist crumbs.
- Oil instead of butter keeps the crumb soft and moist even after refrigerating the cake.
- Coffee deepens the chocolate flavor without making it taste like coffee.
- Vinegar activates baking soda for a light, airy texture.
- The batter is thin on purpose to create a softer, fluffier crumb.
Chocolate Cake Ingredients
- Dry Ingredients – All-purpose flour, sugar, baking soda, and salt make up the base of the cake.
- Cocoa Powder – The best cocoa for chocolate cake is 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.
- Coffee – Use very warm coffee to create a complex chocolate flavor. If you add some espresso or espresso powder, it will have even more flavor. You can substitute with decaf coffee if caffeine is an issue.
- Wet Ingredients – Vinegar activates the baking soda, vanilla extract for flavor and aroma and I use light olive oil to make the cake super moist, but you can sub with vegetable oil.
Can I use Dutch Processed 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
Making a chocolate cake from scratch doesn’t get any easier. It’s no more complex than a boxed cake, so long as you measure ingredients correctly.
- Whisk together the wet ingredients
- Whisk together the dry ingredients
- Combine the wet mixture with the dry ingredients and stir. Do not overmix. The batter will seem thin — that’s normal and creates a super moist crumb.
- 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.
Natasha’s Tip for Frosting a Cake
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.
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.
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.
Chocolate Cake
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), or Canola oil
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:
- 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 (a kitchen scale helps for even portioning), 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 Chocolate 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
More Chocolate Desserts (for Chocolate Lovers!)
- Chocolate Ganache
- Chocolate-Frosted Eclairs
- Hot Chocolate Recipe
- Chocolate Lasagna
- Chocolate Souffle
- Black Forest Cake
- Chocolate Covered Strawberries
Hi, Natasha! I made the cake today, but I ran into some trouble. The icing came out delicious (except I too can feel the sugar crunching – I guess my powdered sugar was not good quality).
The layers, however, I had to remake. The first time, I followed the recipe exactly (except using sunflower oil), and the layers looked great, but when I tasted them, there was a really strong baking soda taste and smell.
I made a new batch, using only slightly more than 1 tbsp of soda, and they taste good now, but they came out domed and uneven. I should have trimmed them, but I decided to try fitting them together… and when I put the icing on top, the upper layer broke into three big parts and one small one at the center, so now it looks like it exploded lol. I put it in the fridge and will try to use some whipping cream to make it look a bit better tomorrow, and I’m quite sure it will taste great. But do you have any idea what was wrong?
Hi Polina, I recommend making sure your oven is calibrated and that your baking soda and powdered sugar are not expired. Sifting the sugar also helps to make sure any big chunks are gone.
As I suspected, the cake tasted really good, even if it looked a bit funny 😛
My sugar was brand new, and I did sift it, but the soda had been put in a jar some time ago, so it’s possible that it might have expired..
I really loved the icing! I’ll probably be making it as a standalone desert as well, with a bit less sugar.
I’m glad you were able to follow the recipe and liked it!
I just realized you said you used 1 Tbsp of baking soda. That is too much. There is only 2 tsp baking soda in this recipe. If you use too much baking soda, the taste and smell of baking soda will come through because there aren’t enough acidic ingredients to neutralize it. 2 tsp should be just right.
I followed the recipe as written but my batter was much thicker then yours in the video…did i overmix? Or not have enough liquid?
Hi Annemarie, it’s hard to say without being there. It may be too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Hello Natasha,
I love your recipes. I want to make this but have few questions. Does this work as two tiered cake or is the frosting too soft for that?
Hi S, it would probably work better to stack as a smaller cake, but I haven’t tested this, so I won’t provide specific details on bake time or how it would hold up. If you experiment, let me know how you liked the recipe.
Hi Natasha,
Love your recipes,they are easy and i have heard of the ingredients and I can find them in the store! LOL
Sorry, my question is can i use coconut oil instead of EVOO.
Hi Karen, I haven’t tried using coconut oil yet, but you may use vegetable or canola oil instead.
Hi Natasha,
My husband is a big fan of chocolate cake and i just can’t wait to bake this amazing cake for his birthday this month. Love all your recipes! Also please do post more eggless cake recipes.
I’m so glad you both enjoyed it! Thank you for that suggestion!
Hi Natasha, could I use a bundt pan for this? I just realized I don’t have 2 rounds. Thanks so much!
Hi Kim, I have not tested this in a bundt cake to advise. If you experiment with that, please let me know how you like it.
Hi Natasha,
Can I use this chocolate cake with strawberry cream?
Hi Ilze, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe“
I love the chocolate cake it came out mosit . Thank you natasha
You’re welcome! I’m so happy you enjoyed it, Eden!
How to u frost it. Only with the
Pipe or can I use another tool
Hi Phyllis, we use an off-set spatula to frost. Piping tools are not necessary for this one. Watch the video tutorial to see how I frosted this one.
dear Natasha, I’m looking for a chocolate cake recipe.. and found this one cake with no egg?
Yes, that’s right. This is an eggless chocolate cake recipe.
Sorry ive got another question! what this cake tastes like, is it bitter or sweet?
Hi Schola, we believe we found the perfect balance! It’s not bitter, but it’s also not overly sweet. We don’t care for overly sweet desserts.
I agree, I’ve made this cake and it was so delicious!!! The recipe was easy to follow too, even for someone inexperienced like myself. also, I replaced the flour with 1:1 gluten free self raising flour, and added no extra baking powder or baking soda and it came out great.
I’m glad it was a hit! Thank you for sharing that with us.
Hi Schola
Can I ask a couple of questions
1. What make of Gluten free Self raising flour did you use?
2. Did you GF SR Flour contain baking powder & baking soda hence why you omitted them
Jane – Australia
How many teaspoons of coffee should I use?
Hi Schola, I recommend following your coffee package instructions.
I made this cake this weekend for my daughter’s birthday and it was so good. Thank you. I love all of you recipes. I have a lot of leftover frosting. Do you have any recommendation what to do with it?
Hi Avi! I’m so happy you enjoyed that! The frosting will work great on cupcakes!
Hi Natasha, is it possible to use three 6 inch pan for this recipe?
Thank you !
Hi Yurico, I haven’t tested that but I suspect it would work. It might bake up slightly faster in 3 smaller pans.
Thank you so much !!
I just made this cake! Can I leave it on my counterto until were ready to eat?? its frosted and done
Hi Esther, I would refrigerate after frosting the cake.
Hi Natasha
I tried this recipe yesterday. I had a few questions.
1. my cake rose well but it was hard for me to balance them. They were not flat as shown in the video. I had a hard time balancing them.
2. After the cake was ready I could smell the olive oil in it. Even if I put eggs, I smell them too which I don’t like.
3. I used granulated sugar for icing. This made the icing not very fine.
Please provide me with the solutions for my problems.
I was very excited to make this cake but my excitement didn’t end well.
Hi Raman, Make sure to measure ingredients correctly and use the same leavening in the recipe without substitutions. Also, you shouldn’t notice the olive oil and this recipe does not call for eggs. I highly recommend making it as written including the correct sugar listed in the recipe.
Hi Natasha, i have made this cake yesterday, it is really amazing recipe, i always try your recipes and always they turn out awesome….. I have used powdered sugar for the frosting (2 cups less from the original recipe), and even though the frosting turned out over sweet….. i can’t imagine whats wrong, because all your recipes are always incredible…. thank you❤️❤️
Thanks for sharing your comments and feedback with us, Aya. Good to know that you liked it!
Could you please tell me why the frosting turned out sooo sweet, even though i didn’t put the whole amount of powdered sugar??!!
Hi Aya, did you make sure to add the cream cheese, salt, and vanilla – this helps to balance the frosting so it isn’t overly sweet.
Love your recipes!
How long will this last if stored in the fridge? Or can the cake(without frosting) be frozen?
Hi Fiona, 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.
Sorry could not see your reply earlier so i posted this comment again! Thankyou for the suggestions!
This is my favorite recipe ever. I’ve been selling this cake, my vegan customers love this cake. Its just amazing 🙂 Thank you. I wonder if I can substitute the coffee for other kind of beverage (orange juice maybe !)
Wow, that is so great to hear! Thank you so much for your wonderful review. I actually haven’t tried any other substitute to advise and the coffee really enhances the flavor of the cake.
Hey Natasha! I loved this video and the recipe! I just had one question though, can i make this cake a day earlier and store it in the fridge? Will it still be soft and moist the next day!?
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.
I’ve made this cake before – the best ever!! Thank you for sharing this recipe. Question… can I use gluten free flour next time…. I think it’ll be less than 3 cups required…. any ideas?
Hi Tracy, thank you for your awesome feedback! I haven’t tried a substitute for gluten. Here’s what one of our readers wrote “I made this cake gluten-free, and the only thing that I change was the flour, and it turned out great. Once the frosting was all on I put chocolate chips on the sides and made some decorations out of chocolate almond bark to go on the top. This cake is a chocolate lovers dream. It was so amazing and moist, even after being in the fridge for a day! Thank you, Natasha! My family and I love your recipes!”
Hey Natashas I was wondering what is the serving size of this cake like 1/8 of a slice? I noticed this in most of your nutrition posts you mention the amount per serving but not what per serving amount is.
Hi Anna, if you click on the serving size in the recipe card, we have a note that this makes for 14 servings (14 slices) A serving size will be one slice. I hope that helps.