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, I was looking for cake recipe without eggs and this is the only one you have. Why does this cake need 3 cups of flour & vinegar? Can I make this with 1 cup of flour? Thanks.
I haven’t experimented with that to advise. I recommend following the recipe exactly as written especially on your first try.
My favorite chocolate cake ever! How can a cake so decadent be so easy?? I didn’t make the frosting with the recipe because I don’t like cream cheese so I made a peanut butter chocolate buttercream frosting, the combo was fantastic. Thanks for another winning recipe.
That combination sounds delicious! Thank you so much for sharing that with me, Dawn. I’m glad you loved it.
A deliciously moist and flavorful cake. I made a peanut butter pudding filling which, was delicious, but this cake is so moist, it made cutting it difficult without falling apart. Of course, it was just as delicious as a hot mess in the plate! The frosting is soooo good too and not overly sweet at all. Thank you Natasha for a(nother) wonderful recipe!
Thank you, Maria! I’m so glad you loved the cake.
Natasha, I just baked this cake and ended up adding the required 5 cups of powered sugar. And yes, this frosting IS different from your carrot cake, although that one is also amazing. It was absolutely delicious! What a stunning cake it is. Thank you for this recipe.
That’s so great to hear. I’m glad you loved it. Thank you for sharing.
Why are there no eggs in this recipe ?
I love all your videos and recipes
Thanks
Hi Irene! That is correct, the eggs are not needed in this recipe. The texture of this cake is perfect without them. I hope you love this recipe.
Can any other oil be used in place of lite olive oil, i.e. vegetable, coconut, etc.
Hi Maria! Yes, any neutral tasting oil is a good substitute (such as vegetable or canola).
Hi Maria,
I have substituted coconut oil because it is healthier than canola and it came out great and did not taste any coconut flavor.
are the 2 cups of coffee measuring cup 2 cups? Or making 2 cups in your coffee maker? I hope this makes sense.
Hi Ashlynn, I measured 2 cups of coffee.
This is a fabulous cake that I’ve made many MANY times and it’s a hit every time!
Is it possible to make it into a 4 layer cake? By slicing the 2 layers in half, similar to your génoise recipe, or splitting the batter into 4 pans (I only have 2 cake pans though). Would the frosting need to be doubled in that case? TIA
Hi Natalia, I bet that could work. Here’s what one of my readers wrote: “I made mine 4 layers by just doing this recipe and cutting the layers in 2. Increased the frosting a little to have enough for the layers.” I hope this helps!
Hi, Natasha!
Want to make your chocolate cake for my son’s 7 th birthday!
What would be good substitute for coffee in this cake?
Thank you!
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 really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
Hi Natasha, Is there anything I can substitute for the coffee? You said decaf but I don’t want any coffee in it (believe me I would taste it and I hate coffee more than any food). I would need to add something for the moisture. Thank you
Hi Jill, you can just use warm water.
Natasha, I love this recipe for but I did not see a cook time in the instructions. Can you update it with times for regular and dark pans? Thanks so much
Hi! Yes, it’s in step 4 of the instructions on the recipe card. 35 minutes 🙂
I have a question – how is it this recipe does not contain eggs, yet the texture is not that of an eggless recipe? There’s no buttermilk, sour cream, yogurt or any ingredient to replace the eggs, yet the texture is beautiful??
Isn’t it amazing Maria! Yes, no eggs and still very delicious! Baking is definitely a science, and we believe we found the perfect balance with this recipe!
Hi Natasha, I’m going to make this cake but puzzled by so much powdered sugar. I baked your carrot cake and it uses half of that amount and that frosting is perfect. Why so much sugar in this one and actually less cream cheese than in the carrot cake frosting?
Hi! It’s a different type of frosting. You can still use this cake and frost it with another frosting of your preference. I have many to choose from on the website.
I absolutely love the chocolate cake, this is a perfect chocolate cake recipe. Thank you so much for sharing this recipe.
You’re so very welcome! I’m glad you loved it. Thank you for the review.
I made this cake just now and it came out lovely! The cream cheese frosting just adds so much richness to it. I cut the sugar in frosting to 4 cups instead of 5 and it is exactly the same sweetness that I prefer.
My only question is that whenever I use baking soda, I feel that the smell of baking soda dominates more. I’ve felt this in store bought cakes too. While others don’t even sense that, my over sensitive nostril is not able to ignore that. Any tips to overcome that? What brand do you use?
Hi Jeba, There is only 2 tsp baking soda in this recipe. If you use too much baking soda, the taste, and smell of baking soda will come through because there aren’t enough acidic ingredients to neutralize it. Two tsp should be just right for this recipe, and we haven’t noticed a smell or had anyone complain about the smell. I understand some may be more sensitive to it than others, I wish I could be more helpful.
Hi! Has anyone experimented with this recipe baked in a standard half sheet pan and had success?
Hi Kama, I haven’t tried this in a sheet pan to advise. If you happen to experiment, I would love to know how you like this recipe!
the best chocolate cake I’ve ever made..without eggs…Amazing
Thank you Natasha
That’s just awesome! Thank you for sharing your wonderful review, Indira!
Best chocolate cake ever! I have now made this three times and it’s our favorite cake. Is that however really the right amount of calories?
Hi Tracey, it adds up with the chocolate and the sugar! We enjoy it in moderation!
Best chocolate cake ever!!! Delicious frosting! I got rave reviews for this cake. Thank you!
You’re very welcome and we’re happy to know that this cake got a lot of compliments!
I am making my 6th cake and it’s the best cake ever. I’ll take a picture when im done.❤️❤️❤️❤️❤️
Hi Melissa! I’m so glad you love the recipe! You can tag me on Instagram or Facebook! #natashaskitchen 🙂
what can I use instead of coffee in your chocolate cake recipe
Hi Marsha, 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 really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
Let me start by saying, Natasha I love all of your recipes, especially the baklava! Your are a treasure!
I used this recipe to make a princess cake using the princess pan set the 2 pans took 15 minutes to bake and the dome took 18 minutes and 30 seconds. I hope that helps someone out.
Hi Diane! Thank you for sharing. I’m glad you loved the recipe.
I can’t say enough great things about this cake! Checks off all the boxes and the frosting is the best!
Hi Cheryl! Thanks so much! I’m glad you love this recipe.