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 Natasha,
Do you recommend a 9×2 inch pan or 9×3 inch? Can’t wait to try this!
Thanks!!
Hi Karen, we used a 9″ pan that is 2″ tall.
I made this today as a birthday cake for my grandmother. It came out really well and it’s so delicious!!! Glad I found this recipe. Thank you!
Glad you loved it, Mary! Thank you so much for your review and good feedback.
Hi,
If you cut the sugar in half, will it affect the recipe?
Hi Tatyana, we don’t like overly sweet cakes, but yes, this will affect it. I wouldn’t substitute powdered sugar in the cake. Also, I haven’t tested the cake base with less sugar so I’m not sure how it would affect the outcome without testing first.
I made this cake yesterday. It is the best chocolate cake I have ever made. Moist and not sickeningly sweet. Definitely is a keeper!
That’s just awesome! Thank you for sharing your wonderful review, Lisa!
Hi,
You dont put the eggs in the préparation..Thank you.
Hi Nathalie, that’s right! There are no eggs in this recipe. I hope you love it!
Hi Natacha, I would like to make this cake but only one instead of two and no filling in between, can i just half the quantity and cover it with a simple choc ganache ? we aren’t icing sugar users, thank you!
Hi Anna, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Your chocolate cake looks scrumptious as are all your recipes!
It is so delicious! I hope you’ll love all the recipes that you will try.
I have been making an almost identical cake for many years now, it is called a Black Magic Cake. The Black Magic cake calls for 1 cup buttermilk and 1 cup coffee. I am assuming it is the buttermilk that makes it far too tender to be a layer cake …. as I’ve always left it in the baking dish and served it as a snack cake. Thank you for this version!! For your fans who asked about baking time for a 9×13 pan, I bake at 350 for about 35 minutes.
I tried making this cake twice and it always came out dry. what am i doing wrong 🙁
Hi Sandra, it’s hard to say without being there, and I haven’t had that experience. 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.
thanks Natasha. 3rd time is a charm! will keep you posted 🙂
That’s so great, Sandra!
metric measurement did the trick. it turned out Amazing! thank you for such a great recipe. of course now everyone who had the cake asked for the recipe!
That’s so great, Sandra!
Hi Natasha,
can I steam this cake recipe?
thanks
I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha, I am not a coffee drinker… Can I know what’s the ratio to make the 2 cups coffee?
Hi Shirleen, if using instant coffee, I would follow the instructions on the package. The typical proportions are about 1 Tbsp ground coffee per 6 oz of water. If brewing 2 cups, you should be ok with 2-3 Tbsp of ground coffee depending on the strength you want.
hi if I didn’t get light olive oil wudnt the extract virgin olive oil work at all?
Hi Molly, Extra virgin olive oil usually has a stronger taste compared to light olive oil, but if you don’t mind that, that’s good. It’s going to work, but I prefer light olive oil.
Hi! I made your cake. I used this recipe and your vanilla cake recipe to create a marble/zebra effect. it was moist when i took it out of the oven. I wrapped saran wrap around it and next day frosted it. However, the cake was dry when we tried it. Any tips on how to make it more moist/keep it from drying?
I did wait till the cake completely cooled before wrapping it in saran wrap. Should i have wrapped it immediately after taking it out of the oven? And if I decorate the cake ahead of time day before will it dry out next day in fridge if kept in the cake box?
I recommend making sure it is fully cooled before covering and refrigerating.
Hi Jamila, covering it in saran wrap while storing is the perfect way to make sure it stays moist. I imagine altering the recipe that may impact the outcome, but if everything is measured right, it should remain moist. I wish I could be more helpful here.
Your Chocolate cake is my go to for birthdays and company. Should I be keeping the cake in the refrigerator because of the cream cheese frosting?
Hi Marina, yes, it is best kept in the fridge. 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.
Hey, if I skip the cream cheese and add sweetened whipped cream instead will the cake be very bad? I mean is there any suggestions you can make? And yeah will I need to decrease the amount of sugar in the cakes as I already added 1/2 cup of powdered sugar in my whipped cream? Just wanna make sure that the cake isn’t too sweet. Also, I’ve a problem while baking cakes, they always taste really good but way too stubborn to get out of the moulds. So do you have any suggestions to get cakes out of their tins easily? If I use baking/parchment paper it sticks to the cake. And if I don’t use anything it never comes out. I let it cool completely but still no luck.
I made your eclairs and they tasted super super good but some of the eclair shells’ bottoms had broken as I tried to take of the parchment paper. Hope you have a solution to this. Have a nice day! Bye!
Hi Zabin, I think if you have a good chocolate whipped cream, you could probably make that work. I’m not sure if it will blend well to add whipped cream instead of cream cheese. For the eclairs, make sure to use parchment paper and not wax paper which will stick badly.
I love this cake. I have made it for neighbors and family on their birthday. Love it!!!!
That’s just awesome! Thank you for sharing your wonderful review, Adele!
Hey your chocolate cake you don’t add baking powder you just add baking soda???
Hi Keke, that’s right! We used baking soda.
Ok thanks for the advice
How early can these cakes be made ahead?
Hi Tricia, 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.
The BEST ever chocolate cake!!
So moist & just the right sweetness!! And SO easy to make! Also made ahead still so moist! All you chocoholics – you gotta try this recipe!! Absolutely divine! DON’T buy a box cake mix – make this one!
Thank you for the recipe!!
Love it! I’m happy to have seen your comments and feedback. Thank you for your review!
ABOSULTELY the best chocolate cake ever! Chocoholics – don’t buy a box cake mix again! 🙂 Very easy to make & so moist & still is when made ahead!! And just the right amount of sweetness!
Thanks alot for sharing this delicious recipe!!
I’m so glad this was a hit!
Hi. Just confirming that there are no eggs in this chocolate cake recipe?
Hi Rajdaye, tha’ts right! There are no eggs in this recipe! I recommend seeing the recipe card to see the full ingredient list.
Hi I just made this cake and the frosting. I’m so disappointed because the frosting tasted sour. The cake itself is so darn delicious. I thought maybe I used sour cream instead of cream cheese, but no that was not it. Perhaps the butter I used. I’m going to have to give it a second chance and see what I did wrong. I read all the great reviews I’m sure it was something I did. I love all the recipes I’ve tried of yours.
Sorry to hear that, Glenda, that’s a bummer! It should not taste sour and like you said, please try it again and I hope the ingredients are on your side this time 🙂