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
Could this be baked in 9 x 13 pan, if so how long.
Hi Karen, 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.
The cake was so dry, I guess I shouldn’t be surprised with no eggs, but it was just an awful waste of ingredients and time, and I usually love Natasha’s recipes. The icing was ok, would be good on a good cupcake or on brownies
Hi Aislinn, I haven’t had that experience as this cake normally has a soft and fairly moist crumb. Did you possibly over-bake or bake using convection oven settings? This recipe is intended for conventional baking. You might also consider if high altitude is an issue?
I have baked this cake so many times using the exact recipe and have never had a problem with dryness. This cake is always so moist. I have never been a fan of chocolate cake until I found this recipe.
It happens to be my family’s designated birthday or special occasion cake 😍
Thanks Natasha for that wonderful recipe.
That’s fantastic feedback, Heather. I’m happy to know that the recipe is always a hit! Thank you for sharing that with us.
Nothing dry about this cake at all! I absolutely loved it. This is the recipe I use religiously. Thanks Natasha!
You are so welcome! I’m happy to know that this is your go-to recipe.
Give your measurements for making 2 cups of warm coffee please. How many tbsp or tsp or coffee used in one cup?
Hi Vaishali, 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.
Thanks for your prompt reply
Can advise the best substitute for eggs in this recipe?
Hi there, this chocolate cake is eggless. No need to use eggs here.
Thank you so much
I’ve been following Natasha for quite a while. I made this Chocolate cake yesterday for a birthday. I was so confused, looking for the eggs. 😂
It was not only one of the most delicious chocolate cakes I’ve ever made, but it was also beautiful. Very easy yet impressive. Thank you for your great recipes and your wonderful attitude. I also cook for the homeless in our town. I have a team that helps and if I can find one of your recipes that has the donated ingredients I have, I just rachet the recipe up to 40+ and know it will be great.
Hello Linda, that is so heartwarming. Thank you so much for your kind words and good feedback. Keep up the good deeds, and you will definitely be blessed more.
What size of round cake pans did you use? Please let know I would really appreciate it.
Hi Viviana, it’s two 9″ cake pans
Hi Natasha,
Wow! Your cake is fabulous. I made this a few months ago for my Partners mums birthday and the whole family loved it. Loved it so much they have asked me to make it again for his Nieces birthday this weekend. It tasted amazing. Thanks for the recipe. You’ve made a wee Scottish lass very happy
I’m so happy you all enjoyed that, Jo-Anne! Thank you for sharing that with us!
What to do if one of your cake layers falls apart? Do you pice it together? What layer do you put it on? Do you just make cake pops with it?
Hi Quin, if a layer breaks, I would put it on the bottom so you can secure it with the top layer and it will be easier to slice.
Hi Natasha, I have made this cake base 4 to 5 times and it tastes delicious. However, I don’t get flat layers like in your video. I get a slight dome which I have to cut off. I used the exact measurements and weigh each ingredient. Please suggest what I can do to get flat layers.
Hi Kruti, did you use a leveled measuring spoon for the leavening? I have found that using too much can cause it to the dome. Also, be sure to bake in the center of your oven on regular bake mode.
Gracias Natasha!! Hoy hice la mitad de la receta para probarla y quedó excelente!! Muy rica, esponjosa y suave. Nos encantó!! Recomiendas alguna fruta para acompañar esta torta?
Saludos desde Chile!
Thanks for your great feedback, appreciate it! I haven’t tried adding any fruits to this cake to advise but I think that will work just fine.
hey natasha! i made your cake but it tasted more like baking soda. i have used exactly 2tsp can u tell me where i might have gone wrong? Also i’m baking in the oven for the first time so can u tell me which mode should i use? is it the only bottom rod mode?
also can i use powdered sugar for the cake?
Hey Natasha, love all your recipes.
Due to health reasons, I can’t have vinegar. What can I substitute it with?
Thank you!
Hi John, I’m glad you’re enjoying my recipes. You’ll notice this cake has no eggs in it to help it rise. The vinegar is there to react with the baking soda, giving you a nice and fluffy cake. I have not tried using any substitute for vinegar to advise.
Hi Riya, you should not be able to taste the baking soda if you are using vinegar which activates the baking soda. Make sure you aren’t substituting any of the ingredients and also add the ingredients in the same order that I list in the recipe. I use conventional bake mode.
I love your recipes, but so far your bake items haven’t turned out so well. Your rolls were “hockey pucks” that’s what my family called them. This cake was also flat. I was wondering if it’s a altitude thing. I live at a high altitude and think I need to adjust the recipe.
Hi Jill, it’s hard to say without being there, but yes, altitude will impact the outcome. I also recommend checking out Post on Measuring for tips and read through this site link for resources on altitude adjustments.
Hi,
For the frosting
Instead of cocoa powder can I add Nutella?
Hi Nelvie, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!
Hi! Can I make the entire cake with frosting and freeze it?
Thank you,
Renee
Hi Renee, 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.
Nats this was a hit… made this for my husband and he wants to marry me for the second time…..thanks for making me a better cook with you recipes. much love from Uganda
You’re welcome, Rahma. I’m glad to hear that your husband enjoyed it so much. Thank you for sharing that with us.
This looks delicious! I wanted to make and frost a day ahead. Will this cake dry out if I put it in the fridge overnight? What is the best way to store it?
Thanks!
Hi Angela, 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.
Hi Natasha,
What is the difference using baking soda with baking powder when making a cake? This cake just use baking soda only right? Tq
That’s correct. We use baking soda in this recipe. Baking soda is much stronger than baking powder. You will likely need around 3 times as much powder as you would soda to create the same rising ability.
Church potlock tested and approved!
YES!!! That’s awesome, Cheryl! Thank you for sharing that great feedback with me!
Hi Natasha,
I’m looking forward to trying this recipe, however, I don’t have any light olive oil at home. Could I use a substitute?
Thanks, Julie.
Hi Julie, canola oil would work fine too. I hope you love it!
Hi Natasha, I wanted to try this recipe for a birthday cake. I am thinking of frosting it with american buttercream/chocolate ganache and covering in fondant. Do you think any of these frosting can be paired with this cake? And can this cream cheese buttercream frosting be used under fondant?
Hi Beth, 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.
Can you tell me why use the white vinegar ? Never had that before and just want to know what it does to add to cake.
Hi Jo, you’ll notice this cake has no eggs in it to help it rise. The vinegar is there to react with the baking soda, giving you a nice and fluffy cake. I hope that helps.
My cakes completely fell apart when I lifted them out of the tins! What did I do wrong?
Hi Paula, 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?