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. After reading so many great reviews decided this is the cake for hubby’s birthday this weekend. One question, do you bake on rack in middle of oven?
Thanks, Susan
Happy birthday to your husband! yes, I bake it on the middle rack in my oven 🙂 I hope he loves it!
Hi Natasha. How do I know if the coffee is warm and not hot? I don’t have a thermometer haha! I have made this recipe twice already and the texture comes out okay but there is a sort of bitter after taste. Not sure where I went wrong. I use corn oil because we don’t have light olive oil.
Hi Darlene, you can try it of course, but also let it sit for a bit so it cools of a tad.
Hi I dont drink coffee and dont know how to brew it? Can i use instant coffee? or something else?
Hi Aruba, we used our espresso machine, I haven’t tried it with instant coffee, but I recommend checking your package instructions.
You can buy instant espresso it’s in a small jar. Just for baking. I used that and it came out really good and delicious!
Thank you so much for sharing that with us!
Thank you for marvelous recipes.
Love everything.
Last thing I made chocolate cake.
Love it.
Thank you,
Marianne
You’re so welcome. I hope you’ll love all the recipes that you will try, Marianne!
Today we made your…………….. ( AWESOME CAKE ) SOOO EASY AND LET’S TALK ABOUT THE TASTE YUM, YUM, YUMMY thank you for another great recipe JACK & POLLY
I’m so happy to hear that! Thank you for sharing your great review, Pauline!
Haven’t made the yet, but love your recipes so know or will look be a hit. Can I use buttercream icing instead, or does the cake need a light/fluffy icing for stability?
Hi Amanda, this recipe includes directions for buttercream frosting/icing. Was there another frosting you were referring to? This cake would go well with other frostings as well so feel free to experiment. Just make sure the cake is cooled before frosting it.
Would it be okay to use vegetable oil rather than light olive oil??
Hi Naomi, vegetable oil should work here. The one I use is LIGHT olive oil, so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since it has a strong flavor.
I noticed there aren’t any eggs listed in the recipe? Is this correct? No eggs?? I follow you all the time. Absolutely love your recipes!
Hi Debbie, that is correct. This cake is eggless, I hope you love it!
Hi Natasha! We love your recipes in our home. There isn’t one that I’ve tried that has failed with my husband and boys! Do you think I would completely ruin this recipe if I used vegetable or canola oil in in place of the light olive oil?
Yay, that is awesome! I’m really happy to hear that your family loves my recipes. Vegetable or canola oil will work, you can use it.
Hi Natasha. I’m hoping to make this cake but on 2 6″ cake rounds. Should I just halve the recipe? Thanks!
Hi Airra, I haven’t experimented that way, but I think that could work, although they may be slightly shorter layers and may bake a little faster.
Thank you! I’ll keep the cooking time in mind. Trying this today! 🙂
Can i make this chocolate cake in a 9″ x 13″ pan?
thanks
Hi Narissa, that should work in a 9×13, but without testing it in a 9×13 cake pan, I could only guess at the baking time.
If you also try any of your cakes in a 9 x 13 pan, do you note that on your recipe and put cooking time? Most of the cakes I make are 9 x 13 but I don’t like to try making a recipe that does not say it works in that size pan. I am looking for a good chocolate cake for 9 x 13 pan with a lightly sweetened white frosting. I do love your recipes and videos.
Hi Sharon, I haven’t tested this in a 9×13 so I can’t provide specific timings without testing that through first.
Hi Natasha, I’ve made the chocolate cupcakes and they’re amazing just wondering why this Chocolate cake recipe use less coco power and no egg but everything else the same? Thank you 💗
Happy to know that you enjoyed the cake! We use a different ingredient for the rise so egg is no longer necessary.
I made this chocolate cake and frosting for my husband’s birthday and it was delicious! I had some frosting left over and would like to know if I could freeze it?
Hi Pam, I haven’t tested freezing this frosting so I”m not sure if it is freezer friendly to be able to pipe it after thawing. I think it would taste good if you wanted to freeze a frosted cake or frosted cupcake.
Have you tried this in a 9×13 pan? If so how long do you bake?
Hi Cheryl, that should work, but I could only guess at the baking time without testing it in something like a 9×13 cake pan.
Hi Natasha, I trust you are well. I want to make this a a birthday cake but do a really refined buttercream decoration/ pipping and roses. Can the cake be made about 3 days ahead. I was thinking of baking on a Friday, butter cream frosting and decoration on Saturday in preparation for the party on Sunday? Please advise.
You can make the cake ahead of time and wrap it up with plastic wrap and put it in the fridge.
Hi Natasha how long would you store this cake for and would it lose its texture?
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, can I skip the coffee and just add 2 cups of water? I’m making the cake for someone who doesn’t want/ like coffee!
Thank you!!
You can’t taste the coffee very much but it is important to the overall flavor, I have not tried without it.
Hi Natasha, I have a few questions? I hope you can assist. I want to know if I can make the cake about 3 days ahead? I want to make it for a special birthday. I would to do some more refined pipping/decorations. I am afraid the frosting may go bad as I will be making it ahead of time. Will the buttercream recipe hold up for the roses I want to pipe? Can I exclude the cream cheese from the frosting?
Hi, you could frost this cake a few days ahead, cover and refrigerate. The frosting does hold up well for piping. I suggest letting it soften at room temperature for a bit before serving.
Hi Natasha,
Can I make this cake in a 9×13 cake pan? I do not own round cake pans. Thanks
Agnes
Hi Agnes, I haven’t tested that to give you specific timings but that should work.
I have done that, and it works, however I forgot to write the time down. I would start at 30 minutes and check ever 5-7 min thereafter.
40-45 minutes….made one today!
Great job! So glad you enjoyed it.
Hi Natasha,
Good day! I noticed that this recipe has no eggs in it. Does it still turn out well? I know it’s an obvious answer since you made it. Just a little confirmation from you will make my day 🙂
Thank You
Yes, no eggs, and it always turns out so well.
hi whats the coffee measurement? 2 cups water and add 2 teaspoon instant coffee?
Hi Narissa, we used our espresso machine, I haven’t tried it with instant coffee, but I recommend checking your package instructions.
This recipe is sooo good, but I use less powder sugar on the frosting (cca 500 gr). My daughter always ask me to bake this cake. It is her favorite!
Great to hear that, Laura! Thank you for your good comments and feedback.
Hi Natasha,
One question before I try out this recipe. Can I substitute olive oil with normal cooking oil? Your recipes are amazing. The chocolate chip cookies are one of my family favs❤
Hi Sankalya, I’m not sure what you consider/ what is normal cooking oil but vegetable oil should work here. The one I use is LIGHT olive oil, so it doesn’t have any flavor. The one you would want to avoid for desserts is extra virgin olive oil since it has a strong flavor.
Hi Natasha, could I use a bundt pan for this? I just realized I don’t have 2 rounds. Thanks so much!
Hi Kim, I have not tested this in a bundt cake to advise. If you experiment with that, please let me know how you like it.