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.
Your cake really looks good and yummy. I would really love to try your recipe. But i have 1 question: can i use 1 bigger pan instead, since i dont have 2 of the same sizes, and double the baking time? Or is it a bad idea?
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.
Good morning I have made 10+ of your recipes during this COVID year. I would like to make this one for Easter but as a bunny cake(cutting one round into ears and bow tie). Do you think this cake is too light and fluffy to withstand the cutting and hold up
Hi Patti, that may work! Without tested it it’s hard to say.
I loved watching your video! This is amazing! Any recommendations on how to just make this a one layer cake? How would I go about adjusting the ingredients?
Hi FN, I’m so glad you’re enjoying our recipes. You can make one layer by the recipe and follow this recipe here for the chocolate version.
In the video you use a whisk attachment for icing, but the directions say to use the paddle attachment…which do you suggest?
Hi Kerry, 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 cannot have coffee what can I substitute?
Hi Mary, I actually haven’t tried any other substitute to advise, and the coffee really enhances the flavor of the cake. But feel free to substitute with decaf coffee if you prefer. 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.
Water works too!
Hey Natasha 🙂
I was wondering if I can make this same recipe for a dozen cupcakes or would I have to reduce it?
Hi Gabriela, I have not experimented on that to advise but I have another recipe for Chocolate Cupcakes, you can check this too.
And sorry i have one more question, can i divide the recipe in two and bake it as a sheet cake?
Hi Rita, I haven’t tried this in a sheet pan to advise. If you happen to experiment, I would love to know how you like this recipe!
Hey Natasha, i lived this recipe. I made it for my brother’s birthday and everyone was mind blown. But i have a question, i wan to remake the cake but for fewer people (approximately 6 slices) what pan size do you recommend and how can i alter the recipe for it to make fewer slices?
Hi Rita, thank you for sharing. I’m glad it was a hit! I haven’t tried making a smaller version of this cake but feel free to check out the comments at the bottom of the recipe. Usually, others share it there if they have tried it. Also, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
Can I use a hand mixer for the frosting?
Hi April, yes, that will work!
Hi Natasha
Would you recommend any other oil other than light olive oil for this recipe?
Hi Julie, yes, you may use vegetable or canola oil instead
My cake always rise in the oven and fall after removing from oven….. Please suggest any tip
Hi Maryam, Thank you for sharing that with me. It might help to review our post on how we measure wet and dry ingredients to see if there were any variances there. Also, make sure to bake right away in a preheated oven in the center of your oven on the regular bake mode (not convection). I hope that helps! Also, if no other substitutions were made, be sure your baking soda is still active (it should fizz when you pour vinegar on it). If you haven’t already, be sure to watch the video to see where something may have looked different.
Thankyou so so much Natasha….that really helped alot…so so thanks again
Hi Natasha
I’m definitely going to try out your recipe. Would you please guide on how much coffee (ground) should I use to prepare 2 cups of coffee
Hi Sadaf, I would follow the instructions on whatever machine you are preparing it with. Usually, your coffee maker will provide instructions for making a good, strong cup of coffee. There are also some online coffee calculators that can help.
My cake layers came out paper thin. What went wrong here?
Hi Kylie, it’s hard to say without being there. Was anything possibly altered in the recipe? From ingredients to processes?
Hi Natasha,
Does this cake freeze well after frosting?
I’m thinking of making slices, flash freezing for a few minutes (maybe not since it may dry out) and cling wrapping each slice.
Hi Suganya, 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.
Hi Natasha, thank you for all recipes and videos. Can you please share the cake pan info that you use. I don’t have any cake pans 😅
Hi Migi, you can find the cake pan and our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Can this recipe be used for cupcakes?
Hi Genesis, I actually have a separate recipe for the Chocolate Cupcakes.
Hi Natasha,
Can I use Instant Coffee?
Hi Rashmi,I haven’t tried this with instant coffee. I would make the coffee based on your package instructions.
Hi Natasha, as I’m making this for kids, can I replace the coffee with something else? Apologies if you have answered this before.
Hi Christiana, no worries. Coffee really amplifies the flavor in this recipe but feel free to substitute with decaf coffee if you prefer.
Hey Natasha, thankyou soo much for such an amazing chocolate cake recipe! this really is the one i wanted!! but can u please tell me that if i could use a subsitute for cream cheese as i don’t have it?? Thanks! lots of love
Hi Faryal, I haven’t tried any substitutes yet and I always make the recipe as written, so I’m not sure how that would work.
Hi Natasha,
I am a big fan of your all recipes. I am planning to bake 12 inch cake for my daughters birthday. Can you please provide me measurements for 12 inch pan since this recipe is for 9 inches pan.
Thank you!
Hi Anjali, I honestly haven’t tried that yet to advise of the adjustments. I recommend checking out the other comments below if others have tried and have made the adjustments.
Hi Natasha, can I make this recipe in a 7inch springfoam pan?
Hi Dips, It might work with two 7-inch pans, but I haven’t tested it, so I won’t be able to give you precise baking instructions.