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, this is absolutely the best chocolate cake, hands down. I don’t understand all the complaints about cracking and it being dry. This year I started baking cakes for sale as a side business and your recipe is my go to chocolate cake – the best.
I’m so happy you enjoyed that. Thank you for sharing that with us, Stacey! Happy Thanksgiving!
Hi Natasha
I used baking soda. Did you mean baking powder . The cake didn’t rise very much.
Thanks
Joan
Hi Joan! Baking soda is correct. Look over the recipe again to see if you missed any steps or if any ingredients were mismeasured. This is my how to measure ingredients HERE. Don’t over-mix the batter. Also, be sure to let your oven preheat all the way before baking. I also encourage the use of an internal oven thermometer. I hope that helps!
The only thing I can taste is the coffee. It’s dry and the flavor is definitely not coffee. Highly disappointing and not a good chocolate cake recipe at all
You should not taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee next time if you prefer.
What have I been doing wrong. When I tried to get it out of the baking tin it started to fall apart.
Hi Lorraine. Did you let the cake cool? Also, I would recommend looking over my process again to see if you missed anything. Be sure to measure your ingredients correctly.
Please I want to know the flour measurement in gram because I’m using 1cup as 250g but your measurements are different please reply to this Natasha….
Hi Fathima, you can click Metric in the recipe card to convert the ingredients to grams. Hope that helps!
Hi Natasha, Im a big fan of your recipe I love the way you make everything..😍😍
Thank you for your love and support. It means a lot to us!
Can this cake be baked in a 9×12 in pan and if so how long? It looks so good I will be using a sugar-free sweetener hope it turns out ok. I love to watch you.
Hi Kathy! Thank you, I’m glad you enjoy my recipes and videos. I haven’t tested this cake in different pans to advise on measurements and baking times. You’d have to experiment with it.
I noticed the cake does not call for any eggs. Was that a mistake??
It is not a mistake, this is an eggless cake.
This cake is delicious and came out looking just like the picture! And easy too! Just wondering does it require refrigeration after?? I accidentally left it out overnight, not thinking about the cream cheese. It’s in the fridge now. Will it be ok to eat? It was left out for 8 hours.
Hi Katie! Yes, it should be refrigerated when it’s made with cream cheese frosting. Cream cheese frosting should only be left out for 2 hrs according to the FDA.
Hi Natasha, I just wanted to know about substituting the sugar (I’m diabetic) like Equal or any non sugars, and by the way the cake looks beautiful and delicious.
Hi Catherine, I haven’t tested that so I can’t speak to that.
I’d love to make this cake. Have been thinking about it for a very long time. My question is can I reduce the sugar a bit? I can see this disappearing in a day in my house. Or use sweetened cocoa instead? Thank you.
Hi Kiki, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!
This sounds delicious! What can be used instead of creme cheese?
Hi Cheryl! You may try looking through my other frosting recipes HERE to find an alternative to make.
I’d like to try this cake tomorrow 🤞hopefully it turns out good! And just a question when is your recipe book coming out??
I hope you love this cake, Lena! It’s one of our most popular! My book is due to release Fall of 2023! We can’t wait!
I’ve made this cake twice and it is excellent. And it great to have an eggless cake in todays economy. Are there any other options for the oils? Like sunflower or canola?
Hi Nicolas, thank you for the good feedback! 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… LOVE this cake! The only thing I did different was to use canola oil instead of olive oil. Not a fan of olive oil in sweets.
Sounds good! Great to know that you love this recipe.
I used ghee inplace of the oil the same measurement and it was fabulous!!!
If I want to adjust the recipe to account for a 9 in square pan how do I shift the ingredients and oven temperature?
Hi Lia, I haven’t tested that so I’m not sure how it would bake up in one 9″ square pan. It may be difficult to cut as it is a fairly soft, moist, and crumbly crumb which is why I bake 2 layers separately.
I have a question, can I replace the cocoa powder with melted chocolate?
I have not tested this to advise. If you experiment, let us know how it turns out.
Hi Natash
It’s Pat again and had to write and tell you how your chocolate cake saved the day for a mom who needed chocolate cupcakes that were egg free and Gluten Free and she could not find any in a bakery anywhere. She started telling me and you could see she was in a panic so I told her I could make her some GF and egg free. I made your receipt with Cup4Cup GF flour again and boy were they a hit! I decorated them just for the kids party and every child got to have one. Your chocolate cake saved the day!
That’s wonderful, Pat! I’m so glad to hear that. Thank you for sharing with us.
Hi Natasha, I love all your recipes, my question is with the majority of your baking you use unsalted butter why is this. Thanks Jackie
Hi Jackie! Using unsalted butter allows me to better control the saltiness of a recipe by how much salt I add. In most cases, you can use salted but should omit any additional salt that the recipe calls for.
Hi Natasha,
I want to bake this for my daughter’s birthday tomorrow. I want to do it in advance as we are planning to go out in the evening. Can I leave it in the fridge before I need to serve?
Hi Rahima! Yes, you can refrigerate this cake. I would suggest taking it out about an hour before serving so that the frosting can soften a little bit.
Hi Natasha,
I’m wanting to make this recipe for my daughters birthday this weekend and was winding how many teaspoons of coffee should I add to the water?
Thank you
Hi Mevy! Typically you would use about 2 teaspoons of ground coffee for every 6-8 ounces of water to brew the coffee. You can also use instant coffee and follow the directions on the packet.