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
I am puzzled by the measurements. I live in Norway and use metric, but I also have an American set of cups…but things do not add up. In this recipe it seems that a cup of flour is 125 g. , but two cups of sugar are 400 g. How is that possible? I’ve measured a cup of flour in my set (Rubbermaid) and it is 225 g.; and a cup of sugar is 222 g.
Hi Lavinia, I recommend watching and reading through this Post on Measuring.
I did, and I found out that I measured the flour wrong. Now I know how to do it properly. Thanks!
Nevertheless, in the cup recipe it says that this cake needs 3 cups of flour and 2 cups of sugar, that is less sugar than flour; but in the metric recipe it is 375 g. flour and 400 g. sugar, hence more sugar than flour. Still confused!
Sugar is denser than flour. So, for the same volume (1 cup for example), sugar weighs more than flour.
I get it now! After a long discussion I’ve realised that we talk about volume and weight. Two different things! Not easy to cook in different cultures! By the way, the cake was great!
I like the cake she made
Hi Natasha, I want to make this cake for my son’s birthdays. It looks great! 1 question, can I substitute baking soda+ vinegar with x3 times baking powder. Or use white wine vinegar instead do white vinegar? I cannot find white vinegar easily in supermarkets in Germany.
Hi Asha, without testing those changes, I really can’t make that suggestion but the ingredients here work well together for the right chemical reaction to occur. I’ve had a couple of readers replace vinegar with apple cider vinegar or lemon juice, but I haven’t tested those myself.
Hi,I love when I see people baking or cooking, it fells as if I am the one .I love your videos,I started to watch your on Sunday…😘
Thank you so much for watching our videos. I’m so glad you enjoy them!
I love chocolate cake and this looks delicious!
I notice you mostly use unsalted butter in your recipes. If I use salted should I not put in the extra salt listed in the recipe?
Love all your dishes!
Hi Carol, yes, I would omit the salt if using salted butter.
Hi Natasha,
I have enjoyed every single recipe of yours that I have tried, so thank you! My question is: I want to make this cake in a bundt pan and add chocolate chips. Do you think that is workable and do you know approximately how long it would need to bake?
Hi Karen, 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 is the only chocolate cake recipe I use. Natasha, can I make this in a 9×13?
Hi Audrey, that should work, but I could only guess at the baking time without testing it in something like a 9×13 cake pan.
Dear, Sweet, Funny Natasha ~
Do you think coconut oil and coconut flour will work for your chocolate cake recipe? Today is my birthday and I would love to have this today. Thank you and God bless you for sharing your gifts with all of us.
Love, Joy
Helo Joy, Happy Happy Birthday to you! I haven’t tried using coconut oil yet but you may use vegetable or canola oil instead. I also haven’t tried using coconut flour to advise, please share with us how it goes if you do an experiment!
Is there anyway you could write the chocolate cake recipe into measurements for a 6 inch cake?
Hi Donna, This will work in a 6-inch pan, but you will need to decrease the amount of batter needed. I’ve only made it in a 9″ pan to advise on measurements.
I tried to bake this chocolate cake and the finished product is so yummy. Thank you for sharing this.
I will try another recipe on your blog.
Thanks 🙂
I’m glad you enjoyed this recipe, Karla!
Hi Natasha – If I have to reduce your recipe by half, what would be the measurements for the chocolate cake recipe and frosting?
Hi Kanika, I would halve all the ingredients by half. You can also use the recipe slider (serving size) to adjust ingredients to half the recipe.
Hi natasha,
Can i use cream of tar tar instead of baking soda?
Hi Valerie, I haven’t tested that but baking soda is definitely a more effective leavening and makes the cookies rise. Baking powder is usually the best substitute for baking soda but soda is 4 times stronger than baking powder.
Love the recipe! It’s so easy and yummy! Can I substitute more cocoa powder for flour to make it more chocolatey?
Hi Lee, I’m so glad you enjoyed this recipe. I imagine that may work, but it’s hard to say without experimenting.
Hi how are u
Will I able to make this a vanilla Cake
I need to make an eggless white cake
Hi there A, I haven’t tried making an eggless vanilla cake. Here’s my recipe for Vanilla cake but it’s not eggless.
When I see the video, I see you put 5 Tablespoons powered sugar, yet the recipe calls for 5 cups 😟 Which is the correct amount? 5 cups of powered sugar sounds like a lot… I’ve noticed that on more than 2 videos already.
Hi Gigi, 5 cups is correct. I re-watched the video to be sure and I can’t find anywhere in the video where I say 5 Tbsp. Maybe you mis-heard? Can you tell me the time stamp where you heard it? At 3:02 I said use a sifter to sift in 5 cups of powdered sugar. The video and the recipe card match and 5 cups is correct.
Hi Natasha! This recipe looks amazing and I can’t wait to try it. I have a question tho; can I substitute the coffee for water? Thanks! 🙂
Hello Rose, 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.
Ok! Oh and can you let me know how the other peoples cakes have turned out when thy used water because I want to make this for my daughter but don’t want any coffee. Thanks! 🙂
I’ve looked through the comments and I’m not seeing anything other than it worked for them. You’re welcome to reply to their comments also 🙂
Hi,
I love your recipes and I love this one because it does not use butter or eggs, but I too can’t use coffee in the recipe because I’m cooking for children. Pls tell me a substitute that I can use.
Thanks.
Also would you have more recipes without egg or butter or nuts that I can use to cook for children.
Thanks
Hi Ali, I’ll try to do eggless versions in the future. As for the coffee, don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate and my kids love this too. Feel free to substitute with decaf coffee if you prefer.
Hi Ali, 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.
Can you use canola oil? Thx.
Hello Joni≥ Yes, you may use vegetable or canola oil instead.
Does the coffee maintain the caffeine when cooked? I was thinking of making this for my 4 year olds birthday but they certainly don’t need the extra energy. lol
I was looking through the comments and saw the decaf option. Makes perfect sense when I read it. I love your recipes! They have gotten me through this last year. Thank you so very much. I wish you had a cookbook! I’m creating one by printing out so many of your awesome recipes.
I’m glad you found the answer and also that you enjoy the recipes! I have a cookbook that I am working on but it’s still a ways off. Thanks for the encouragement!
I have tried many of the recipes and they are fantastic and simple. Thank you
Thank you for that wonderful review, Doreen!
I don’t think I’ve seen a cake recipe that didn’t have eggs in it. Was there some kind of mistake?
Hi Joylene, that is no mistake, this recipe is eggless; we explain that in the recipe post.
I made this twice and it turned out great both times. It’s the right amount of chocolate and not too sweet. For my oven, the 1st time I left them in too long (35 mins) and it was starting to crisp at the edges. The 2nd time, I took the cakes out at about 31 minutes, much better. The frosting recipe makes a lot of frosting so you don’t need to skimp. BTW, it tastes even better on the 2nd day. Thanks!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Natasha I just want you to know that the chocolate cake is out of this world. I made it for Easter ant it was a huge hit. I thought there would be to much icing but it was perfect along with the amazing taste. This is definitely a keeper. Thanks for your amazing recipes
You are very welcome, Donna. I’m very happy to know that the recipe was a bit hit!