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
Hello Natty, I’ve cooked and baked some of your recipes, they are so easy to make and so tasty, my family love them. But I have a few questions, *How to make your cakes for a large group of people? just double the size or is a different process?
*Can you make mini cupcakes with the same cake batter and same oven temperature?
Hi Sara! I’m glad you love my recipes!
I recommend my chocolate cupcake recipe HERE for making cupcakes. I have not tested miniature cupcakes, but they should work fine, you’ll just have to watch them in the oven since they will bake faster.
For making a larger cake, you can double the recipe if you have a bowl large enough to mix the ingredients well without over-mixing the batter. You’ll have to experiment with the size of the pan you use and the baking time. I have not tested different sizes of pans to advise. You may find this cake pan conversion chart helpful.
When making your icing can I half the recipe and have it turn out as good as yours look?
Hi Avis! If you’re cutting the cake recipe in half as well and making it in a smaller pan yes, that should be fine. If not, you will have less frosting to decorate the regular-size cake so the frosting layer will not be as thick on the cake.
Hello Natasha, I don’t have 9″ pans, I only have a 10″ pan, would it work to make half the amount of this recipe and bake it in a 10″ pan and then whip up another half and bake it?
Another question is if the cake would still taste as good if I bake it and place it in the fridge a day ahead?
Hi Sara, I think you can probably make it in a 10″ pan, but it will make a thinner cake layer and the entire cake keeps well in the fridge for up to 5 days.
the most delicious vegan cake I’ve ever made-the frosting.
How do you suggest I make a sponge like this without eggs?
Thank you! This is actually the only eggless cake recipe that I have tried.
Hi! I’m making this cake tomorrow. My husband but a 12 oz tub of the whipped cream cheese instead of the block kind. Will that be ok for the frosting?
Hi Patricia! I haven’t tested it myself to know what the result would be but I have read this is possible. I think it could work but I would check the ingredients to make sure it doesn’t have other added ingredients that could affect the end result. Also- make sure the fat content is the same and use the same amount in weight (12 ounces). Let us know how it turns out.
Hi! I was stressed, so I ran to the store and got one block of cream cheese! I used that (8 oz) plus another 4 oz of the whipped cream cheese. The frosting turned out great! All I all, this cake was a complete hit; it turned out great! I had a good amount of frosting left over, so my only thing I’d do differently is use more on that middle layer next time. Thank you!
Hi Patricia! I’m glad it was a hit! Thank you for sharing.
Can I make cupcakes with this recipe? I like this cake and would like to make the cupcakes. But is Ur eggless cupcake recipe as moist as this?
Hi Kk, we do have the chocolate cupcake version of this recipe already developed. Enjoy!
I love this cake it tastes amazing! My only concern is why my cakes don’t rise while baking. They are flat and not nice and fluffy..
Hi Rebecca! I’m glad you love the recipe. Be sure to measure your flour correctly and do not over-mix the batter. If you don’t already use one, I highly recommend the use of an internal oven thermometer to see how your oven heats. Be sure to let us fully preheat before baking your cake.
Lastly, this recipe doesn’t use baking powder, but if a recipe calls for baking powder, make sure it is not expired. I hope that helps!
I recently made your chocolate cupcakes and they were delicious. Planning on making the chocolate cake for my daughter’s birthday. Why do the cupcakes use an egg but the cake does not? Does that affect how moist it will be?
Hi Melissa! I’m glad you loved it. It’s just a different recipe with a slight tweak. Here is my eggless chocolate cupcake recipe if you’re interested.
Can I use regular veggie oil instead of olive oil? Last minute, reading the recipe this morning and realized I don’t have light olive oil. Also, any modifications needed for high altitude (6800 ft)?
Hi Shelle! Yes, vegetable oil will work just fine. I have no experience with high-altitude baking to advise. You may find this article from King Arthur baking helpful.
Hello Natasha’s Kitchen, can plain yogurt be used in place of Buttermilk in a recipe?
Hi Ini! I think it could work but I have not tested it. You can make your own buttermilk with 1 cup milk and 1 tbsp lemon juice or white vinegar. Stir and let sit until curdled and ready to use.
Is there supposed to be buttermilk in this recipe? I don’t see it in the list of ingredients.
Hi Lori, the recipe is correct. I hope you love the chocolate cake!
This recipe is the best! I’ve made it several times now, in two 9 inch pans, a 9×13 casserole dish, 6 inch pans, and even in cupcake tins! With or without frosting, it’s super delicious and hardly lasts a day in our house! I’m just wondering, can the cake itself (without frosting) be made in advance and left out of the fridge overnight to cool properly?
Hi Shirley! I’m so glad you love this cake. Yes, you can leave it out overnight without the frosting. Just cover it to keep it from drying out.
Hi Natasha!
I really love this cake. It turns out super good and moist and it’s so easy to make. I would like to bake it in a bread loaf pan. How much should I half the recipe?
Hi Cheryl! I have not tested this recipe in different size pans to advise. You may find this cake pan conversion chart helpful.
Hello Natasha!!!
I plan on making this on Christmas and this is my first time making a cake! I only have 3 8 inch pans, woudl those work and how long would i have to bake them?
Thank you:)
Hi Brenna! I have not tested this in different size pans. I don’t think that there is enough batter for 3-8” pans without increasing the recipe. You would need to watch them in the oven, they would bake faster. You may also find this cake pan conversion chart helpful.
Do I need to refrigerate after frosting , I plan to serve it tomorrow
Hi Cheryl! Yes, the frosting contains cream cheese and it should be refrigerated.
For the ultimate chocolate cake recipe, can I replace the coffee with milk?
Hi Joanna! I think that would be fine but I have not tested it with milk. Many of my readers have replaced the coffee with hot water.
Hi Natasha. Thank you, this simple & wonderful recipe. I only have conventional oven. So, I can’t bake both 9-inch together. I would like to know while one is baking, can I keep the other one in the refrigerator or leave it outside at room temperature? Thank you & love from Malaysia
Hi Kala! Letting the batter sit too long before baking can affect the texture and rise of the cake. You can experiment with it if you’d like or just make half of the batter now and half later.
Hi Natasha,
Love your recipe 💓💓💓
Wanted to ask is using a mixer ok as it came out a little thick 0
Glad to hear that you’re enjoying them! An electric mixer would be ok to use, just be sure not to over-mix the batter.
As it came out a little thick
However it is looking good and much love from 🇿🇲Zambia your recipes are easy to follow as ingredients easy to access in my country
Hi Mumbi! Thank you for the support, I’m glad you enjoy my recipes.
Thank you posted twice just. Seen your response☺could not see the post
Hi Natasha
Thank you from Zambia
I am making your cake now I followed step by step but used an electric mixer is that OK?
An electric mixer would be ok to use, just be sure not to over-mix the batter.
Hi Natasha
Can I use any other oil besides olive oil
Love your recipes they bring me so much joy and peace
Hi Mumbi! Yes, any neutral-tasting oil like vegetable or canola oil will work fine.
Hi ms.Natasha i always watch your blog i am thankful some of your recipes i already tried but can i ask if you bake a cake or some cookies what did you use inside the oven both up and down in a selector coz i tried chocolate cake i use both but the result its failed i was confused.thanks for your help.God blessed 🙏
Hi Grace! I would be happy to help troubleshoot the issue but I am not quite sure I fully understand the question. Can you be more specific? Some helpful tips, be sure to watch my tutorial on measure your ingredients correctly HERE. Also, be sure to let your oven fully preheat before baking and have the shelf/rack in the middle of the oven. I highly encourage the use of an internal oven thermometer to see how your oven heats. I hope that helps.
Hello, I love all of your recipes. Can I substitute the olive oil for vegetable oil?
Hi Norma! Thank you. You could use a neutral tasting oil such as vegetable or canola, that would be fine.