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
Hi Natasha this is my 1st time to bake a cake, can I substitute vegetable oil to olive oil? Thank you.
Hi Venice, My go-to’s for cakes and baking are canola oil, vegetable oil and extra light olive oil (my favorite). Other oils tend to be more fragrant.
Hi Natasha I am such a fan of yours you make me laugh and your recipes are awesome just love it I want to ask about your chocolate cake I’m in Canada so when you say 3 cups of flour are you talking 8 ounces cups or are you talking 6 ounces cups so another words I see you have it there in metric but I just wanted to know how you measure cup of flour
Hi Anisa, one thing that may help is if you click “metric” in the recipe card towards the bottom, you will see the measurements in grams so you can compare with how you are measuring.
I made this yesterday! It was good yesterday but better today. I used 3-81/2inch aluminum pans. Baked for 25 minutes…wasn’t sure if it was done…probably could have done another couple of minutes. Frosting was plentiful to say the least.
My question is, can I use espresso powder instead of warm coffee and how much espresso powder would I use?
I’m glad you liked it! I suggest following your usual coffee mix which will usually give you a fairly strong coffee.
Excellent recipe, taste was very good. As said moist and yummy.
Only my cream I out too much the cake was slipping, novice baker
I’m so glad you enjoyed it!
The cake was very good. My girls thought it needed to be a bit sweeter. They did notice the frosting tasted different. I didn’t tell them it had cream cheese. Otherwise good cake not too sweet! Thanks
For the chocolate cake how long would you bake if in 9×13 pan.
Thank you!!
Hi Michele, 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.
Hi Natasha,
This looks Amazing & Simple!
Regarding the frosting, I make a frosting for a Carrot Cake which is So Amazing but I only use 2 Tbls butter, one block cream cheese and 2 cups icing sugar & a dash Vanilla essence.
I am assuming I can do the same for this but also add the coco powder. What do you think?
I juts try to cut down on sugar when it comes to icings & cakes in general.
Thankyou very much
Cathy x
Hi Cathy! We love this chocolate frosting, but I bet adding your own can work also! I hope you love this cake!
Hi Natasha,
Just to let you know I ended up making this Cake today And it is a truly amazing Cake! So moist and Delicious!
And I love the idea of using cream cheese for the frosting!!
So I did one block of cream cheese, 2 Tbls butter, 2 Cups icing sugar, 1/2 cup coco powder and a dash of Vanilla essence.
It turned out perfect and not overtly sweet but still very sweet!
Thankyou so much!
I will make this again and again
Cathy xox
You’re welcome! I’m so happy you enjoyed it, Cathy!
I just made this cake for my son’s birthday, and I am so perplexed.. it did not rise. I did substitute Splenda for the sugar (my husband is diabetic). Any idea as to what might’ve happened?
Hi Tara, it’s hard to say what went wrong, but with baking being such a science, a simple adjustment like sugar can cause a different outcome.
Can I make this cake in a heart shaped pan that is 10”x 2”
Hi Debbie, that sounds like a good idea. However, I have not personally tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha,
I love this recipe. And this is my daughter favorite chocolate cake. My question is is that okey to use white frosting instead of chocolate frosting? Can you please give me an idea what kind of frosting is good with the chocolate cake. It’s her birthday this month and she is requesting this chocolate cake of yours.
Thanks,
Remy
Hi Remy, the frosting used in this recipe is the perfect one that we love but feel free to experiment!
Hi Natasha,
I am looking for an eggless cupcake recipe. Do you think I can use this recipe to make cupcakes?
Hello V, I haven’t tried that to advise of the proper measurements and timing. I imagine it will work but you will have to experiment to really get the perfect outcome.
My son made this for my birthday cake. Here in Florida there is a shortage of cream cheese so he substituted mascarpone for the cream cheese. This cake is so Delicious. Thank you Natasha
I bet this was so good with mascarpone! I’m glad you found that substitution! Thank you so much for sharing that with me.
Hi Natasha
I have 2 x 8 inch pans. Can I use those instead of 9 inches? Also can I use corn oil?
Hi Connie, I think you could probably make it work for two 8-inch pans but I haven’t it that way so I won’t be able to give you precise baking instructions. Also, I haven’t tried corn oil either, but it is a common baking oil. My go-to’s for cakes and baking are canola oil, vegetable oil and extra light olive oil (my favorite)
Love the layered chocolate. It’s vegetarian, moist and easy to make
I’m so glad you enjoyed it!
Thank you Natasha for sharing this recipe. I used it to bake my very first cake! It turned out great 😊 everyone loved it, including those that don’t usually like chocalate. It has the perfect amount of sweetness and the chocolate isn’t overbearing! It was hard to stop eating lol
the next time I make it I want to try piping the frosting on in a decorative manner. Will that be possible with this frosting? What tools do you recommend?
Also my cakes baked perfectly but they were dome shaped and I wasn’t sure how much I should cut off the top to make it flat like I’ve seen them do on baking shows. I ended up leaving it but it made my cake harder to slice without the layers separating. Next time i will just go for it and try to get the layers as flat as possible
Hi Genesis, I’m so glad you enjoyed this recipe! We use an offset spatula to frost. Piping tools are not necessary for this one to decorate how I did. Watch the video tutorial to see how I frosted this one. If you’d like to pipe this frosting, the frosting does hold up well for piping.
Are you using 5 cups or 5 tablespoons of powdered sugar (as in the video)?
Hi liza, for the frosting we used 5 cups powdered sugar.
Hi Natasha, I’ve made this chocolate cake many times it is absolutely best chocolate cake recipe. My question is will it roll up well if i use this recipe to make a yule log roll?
Hi Kesz, I have not tried this recipe as a yule log. If you experiment, let me know how you liked the recipe. Have you Seen my Yule Log Recipe HERE?
Hi natasha, I love everything you make! It’s so easy! I’ve made this cake and its wonderful. My problem today is I’m out of all purpose flour, would this work with whole wheat flour. I’m not a fan of it,but thats all I have. I’m scared it will taste whole Wheatie lol..should I add some more cocoa and sugar or coffee…I’m scared haha! Help.
Thank you, Carrie. I’m glad you’re enjoying my recipes! I have not tried using wheat flour for this recipe to advise. I’m not so sure how it would work but if you do an experiment, please share with us how it goes.
Is it possible to make this cake recipe into vanilla cake? If so can you please tell me what I need to do? Omit coco and coffee?
Hi Dhwani, I haven’t tried making an eggless vanilla cake. Here’s my recipe for Vanilla Cake, but it’s not eggless.
Hi Natasha..
I love your recipes.. they are easy to understand.. thank you so much for giving us such easy and great recipes.
I had one small query.. can we use this chocolate cake batter to prepare cupcakes as i have to prepare eggless cupcakes for a client and i am very comfortable using your recipe. Kindly please let me know
Thank you ❤
You’re welcome! I’m so happy you enjoyed it, Rashmi! I have tried this recipe as cupcakes to advise on that to advise, but I have another recipe for Chocolate Cupcakes you can try!