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
I went to put on my top layer and it fell apart. What would make that happen. Single layer chocolate cake coming up.🥲
Hi there, I have never had that happen before and it’s difficult to say without being there. I suggest watching the video to see where things started to look different and consider if any ingredient substitutions were made which could be culprits?
Dear Natasha thank you so much for sharing this recipe! My daughter and grandson keep a vegan diet and the chocolate cake recipe is so moist and delicious. I just substitute the frosting.
Hi Lynn, you are welcome! Good to know that you and your family loved this recipe!
Hi Natsha.. You are really doing a great job and i LOVE your recipes so well.
Please can one use both warm coffee and Buttermilk in this recipe, maybe half of each to make a cup😁
Also is there no need for baking powder?
Thanks
Hi Nne, I have always used warm coffee for this recipe. I haven’t tried buttermilk in this recipe to advise on the outcome.
Okay thanks… And like you advised, one can either use any of the two.
Then, I would like to ask, if am using my homemade buttermilk that already has white vinegar in it, do i still have to also add the extra white vinegar as stated in the recipe.
Also, please, you didn’t comment on my earlier question of the use baking powder in the recipe.
Thanks!
My mistake, but are you possibly asking about our chocolate cupcake recipe? Yes, you can use buttermilk to substitute for the coffee in our chocolate cupcake recipe. I haven’t tried it for this chocolate cake recipe, but that may work here. This Chocolate Cake recipe does not require baking powder since it used 2 tsp of baking soda. I hope that is helpful.
Very very USEFUL Natsaha! You are such a DARLING😘
Substituting Buttermilk for warm coffee even in this chocolate cake recipe will also work, am very sure, because this your recipe is the BOMB!!! 😁
Finally, i have used your recipe today, i made exact double recipe of the chocolate cupcake recipe, poured 900g barter into a 7inches round pan and also got 12 amazing cupcakes… So so fluffy & yummycious!!!
How i wish i can attach some of the pictures for you here😊
Keep it up.. Your recipes are so so COST EFFECTIVE..!!!
I’m so glad you enjoyed that! That’s so great!
Hi Natasha, can I bake this in a 9*13 pan.
Hi Gillian, 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.
I am planning on making this cake for my son’s 1st birthday. Can I use virgin olive oil or canola/sunflower oil instead of light olive oil?
Hi Elaine, canola oil would work fine too. I hope your son will love it!
Awesome, thank you! I am sure he will. All your recipes are fantastic!!
Hi Natasha ,
Does this recipe has eggs?
Hi Rita, this doesn’t have eggs in it. Hope you love it!
Hi Natasha,
Can I make this cake in three 6 inch baking tins?
Hi Nadia, 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.
Thanks a lot, Natasha! I got my chocolate cake perfectly! I made it on my sister’s birthday. My whole family loved it! The frosting was brilliant!
So nice to know that, Nelum. Thank you so much for your excellent review!
hey Natasha , i was wondering if i can use your chocolate buttercream frosting instead of chocolate cream cheese frosting?
Hi Hiba, I bet that could work here! We love it with the cream cheese frosting, though! I hope you love this recipe!
Hi Natasha, I really want to make this cake for my son’s B-day. can I make it with your 6 min buttercream frosting instead? and can this cake hold another 10 cm cake on top of it, in your opinion? thank you
Hi Elli, I bet the two will pair well together, but I can’t advise on stacking it without trying it myself. I recommend a trial run, but I haven’t tested this, so I won’t be able to provide specific details on the process.
Thank you for the chocolate cake recipe,and also the frosting
You are very welcome. I hope it becomes your new favorite!
Thanks for all your lovely cake recipes. They always turn out amazing.
For the frosting of this cake, would you think i can use your chocolate ganache recipe instead?
Hi Jessica, I bet that could work! I hope you love this recipe!
Hey Natasha can you please help to make a whipped cream frosting cake? I tried with the butter frosting though it is very tasty but I felt I could not do justice while piping. Can I used whipped cream for frosting and buttercream for piping.
Hi, if the frosting was too soft for piping, most likely the ingredients were over softened. If you let the ingredients sit for 1 to 1 1/2 hours, it should be plenty. You could change up the frosting on this cake.
Hi, can I use 2 8inch aluminum square pan divided by 2 also?
Hi Cess, I think you could probably stretch it to accommodate two 8-inch pans but I haven’t tested either way so I won’t be able to give you precise baking instructions.
The best chocolate cake recipe I’ve ever made! Easily available ingredients- you’ll most likely already have them in your fridge and pantry. One of the best frosting recipes too, especially if you’re a fan of cream cheese frosting- only edit I did was using 3 cups sugar, and skipping the salt in case it tasted salty because of the reduced sugar. Perfect! I set the cake in the fridge for a few hours before slicing and it was absolutely perfect!
Love it! Thanks for your fantastic comments and review, I appreciate you sharing your experience with us!
What an unusual (great) tasting cake. So different than the normal, run of the mill, chocolate cake. And, the frosting is one of the best I have tasted. One tip, if you like dark chocolate and you don’t want a real sweet frosting, you can cut down on the powdered sugar. I cut it down by 1 cup and it was just perfect for our family.
Thank you so much for sharing that with me, Judtih! I’m so glad you enjoyed it!
Hi Natasha, I baked this cake, it tastes amaziiing but there is a smell o silicon in it. Even though I baked it in normal t-fal pans and not silicon pans. Do you have any suggestions what this smell is for? I don’t think I over baked it.
Hi Aregeh, it’s hard to say what could be causing that without being there. It could be the pan or your oven, but, also make sure you used baking soda and not powder in the recipe.
Hi Natasha.. am a big fan of you baking… 🙂just a quick doubt here.. is there no egg in this recipe??
Yes, no eggs and it works great! Hope you can try it soon.
Hi Natasha, I baked this dessert and it was great! Would this recipe be able to use your vanilla buttercream recipe as well?
Hi Thomas, 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.
Question…could I reduce the amount of coffee and add bourbon. Like do 1 3/4 cup coffee and 1/4 Bourbon? Will that change the texture, baking, etc?
Hi Lisa, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Made this chocolate cake for my inlaws anniversary, everyone loved it. Thank you Natasha 😊
Glad it was a hit, Riya. Thanks for sharing!
hi again I like it so yummy in tummy
Glad you liked it!
Glad you liked the cake!
Where did you learn to cook so we’ll.
Mostly from my parents and other family members. You can also know more about us on our About page.
Made your chocolate cake recipe today & it was delicious!!!
I wish I could attached a photo of my little grandson with a face full of chocolate icing…..he really liked the cake💕
I’m glad it was a hit! Feel free to share some photos of your creation on our Facebook page or group so others can see them too. Thanks for sharing, Liz!