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
hey there- I’ve made this cake a ton but the recipe seems to have changed recently- I’m fairly certain it used to have buttermilk and eggs. do you still have a copy of the old recipe?
Hi Drew, this is the correct recipe. We’ve had a reader ask if they can use buttermilk in this recipe in the past, but we haven’t changed the vinegar ingredient. I hope you love this recipe.
Natasha I’ll be making your Chocolate Cake & Chocolate Frosting- the cake that you use coffee in the batter. It sounds delicious & I love it because it doesn’t have eggs in the recipe as I’m severely allergic to them. Do you have a Vanilla Cake Recipe that is egg free too? Also can you make the chocolate cake as cupcakes? If so what would be the baking time? I’d really appreciate your help.
Hi Melanie! I do not have an eggless vanilla cake recipe.
I have a separate recipe for eggless chocolate cupcakes you can reference for instructions.
Thank you very much for answering my question. I’ll check out the cupcake recipe. I can’t wait to also try this chocolate cake recipe. Can you make it into cupcakes by chance? If so how long would I need to bake them?
It’s essentially the same recipe, just modified for cupcakes so you can reference the instructions in the cupcake recipe I linked.
I have a separate recipe for eggless chocolate cupcakes you can reference for instructions. It’s just a different recipe with a slight tweak
Hi. I use this recipe for eggless chocolate cupcakes and for 1 inch chocolate cake layers and it works perfectly well. I tried baking 2 inch cake layers but failed. The cake starts cracking up in the oven itself. Any tips that could help me with thicker layers. Thanks.
Hi Tej! I have not tested this batter in a deeper cake pan to know how it would hold up. Eggs add structure to cakes so without any eggs, the stability may not be as great.
Thanks for your prompt reply. I tweaked the recipe to 1.5 times to bake 3 layers and I got the cake height I needed. Wouldn’t want to switch to another recipe. I have such good feedback on my cakes with this recipe 😀
Nice to hear that, Tej! Thanks so much for the review.
hi if I make the sponges a couple of days before I dont need to store in the fridge right? I can just store in airtight container and then do the frosting and finish it off the next day?
Once cooled, you can store the cake sponges in an airtight container for 1-2 days at room temperature (or longer in the refrigerator).
Will the cake taste the same if I wrap carefully and freeze the baked layers for four days then frost the day of the party?
Hi Georgia, I haven’t tried freezing the individual layers to advise, but in general, an entire cake can be frozen up to 3 months if it is stored properly.
A friend made this for me and it was so good I immediately went home and made it myself. It was so easy and it is the best chocolate cake ever!! Now I have been raving to all my friends about it and giving them your recipe. Thank you!!
Thanks so much for your wonderful review, Carla. So glad that our Chocolate Cake is always a hit!
To be clear, I usually do not make cakes, but a friend challenged me to find a good chocolate cake recipe because she has not found one that she has liked. I accepted the challenge and because I love almost all of your recipes I checked to see if you had one and you did so I spent today making it. Epic fail. I followed every step and it was not moist and the frosting did not taste particularly chocolate. I was so disappointed. So onward and upward to continue to find the most fabulous chocolate cake recipe. (I was surprised because your cake looks so scrumptious)
Hi Susan! I’m sorry to hear that. This cake has amazing reviews and happens to be one of our go-to recipes. It’s super moist. If you use too much flour or bake for too long it can dry out the cake. Watch my tutorial on how to measure ingredients. The chocolate frosting recommended for pairing with this cake has cream cheese in it but you can swap the frosting for another recipe if you prefer, like my chocolate buttercream frosting. The type and quality of the cocoa powder can also affect the taste. I used Hersey’s Unsweetened Cocoa. I hope that helps if you attempt again.
Can this be made as a sheet cake? I don’t have cake rounds. If so, how would I alter recipe for time/temperature of a glass baking pan?
Hi Judy! I’m sure it could, but I haven’t tested different pan sizes to advise. The baking temperature should be the same but you will need to adjust the baking time and possibly even increase/decrease the recipe to fit your pan.
Delicious recipe! Super easy. Used Bob’s Red Mill whole wheat flour and it tasted great. And glad it didn’t have eggs so my kids could eat the batter.
Hi Lorena! We love this egg-less chocolate cake recipe! So glad it was enjoyed. thank you for sharing.
I have made this chocolate cake a few times and all went perfect, but this last time batter was so thick and I cannot understand what went wrong???maybe i didnt cool cofee enough???
I’m not so sure what caused it since it turned out great before. Did you make any changes to the recipe or use any substitutions this time?
I have made this cake so many times and it is always a big hit! It is my go-to chocolate cake recipe. It has never failed me!
That’s wonderful, Abigail! So glad you love this recipe.
Hi,
I only ever have extra virgin olive oil and use it quite often in baking. Is it possible to use it in this recipe and what is reason you don’t recommend it? Thank you for all your great recipes!
Hi Kathy, extra virgin olive oil tends to be more distinct, it might affect the flavor of the baked product.
Thank you!! Making this for my chocolate loving twin brother. He’s going to love it!!
That’s so exciting! I hope he loves it!
Can I use vegetable oil instead of light virgin oil? I only have extra virgin.
Yes, any neutral tasting oil like vegetable and canola will work.
This cake is amazing! My question is, since the frosting has cream cheese in it, does it need to be stored in the refrigerator?
Hi Jill! I’m glad you love this recipe. Yes, it needs to be kept refrigerated because of the cream cheese but you can leave it out up to 1-2hr max.
Hi Natasha
I love your recipes! I just made the chocolate cake and it turned out really well. I’m just not a fan of the olive oil flavor it’s giving me. I used light not extra virgin but still really taste it. Can I use vegetable oil instead next time?
Hi Ashley! I’m glad you liked the recipe. That is odd because the light olive oil should be neutral tasting. You can use vegetable or canola in the future if you prefer.
This chocolate cake is outstandingly moist & decadent! This recipe goes in my collection as THE chocolate cake because I’ll never need another! It pairs well with any type of frosting, too!
Hi Melissa! That’s amazing and I’m so happy to hear that. Thank you for the wonderful feedback.
Hi Natasha, everything you do is really delicious, but today when I baked I had a small problem and I wanted to ask you a question, my cakes were very fluffy but they cracked and it’s like they were a little watery even though my stick came out dry, what could be the reason for this?
Hi Wendy! Did this happen with using my recipe or another? If you used another recipe, I cannot say. But I’m happy to help troubleshoot with this recipe. Did you make any substitutions? I would look over the recipe again to see if you mis-measured or if your process looked different than mine. Did you use a smaller pan? If so, that could be the reason for the cracking. Also, be sure to fully preheat your oven before you bake. I highly recommend the use of an internal oven thermometer (affiliate link) to see if your oven is heating correctly. I hope that helps.
Yes I made your recipe, and the taste is delicious, that’s all that happened to me, that’s why I asked, I will check the quantities the next time I try to make it, thank you very much.
You’re welcome, Wendy!
Hi Natasha, I bake a lot and have tried many of your cakes, loved all the recipes. Just a quick question, why no eggs in this recipe?
Thank you for sharing, I’m glad that you’re enjoying my recipes. We don’t need to use eggs in this recipe as we use a different ingredient that helps with the rise but it works perfectly!
Hi
Love this cake recipe! Will adding eggs change the cake in any way?
Hi Margaret! I’m glad you do. The proteins from the eggs help create structure so it can effect the texture/denseness of the cake.
Can I bake the cake and leave till next day to frost? Or can i frost it and serve it the next day? Will it dry out the frosting? Should I make it the same day as we would consume it.
Thank you for the recipe!
Hi Annemarie! Frosting it will actually help lock in the moisture and the cake will remain moister. I recommend storing it in an airtight container or covering it well with plastic wrap before refrigerating it. You can also make the cake layers and store them at room temperature wrapped up in plastic wrap or in an airtight container and frost the cake the next day.
Also,
if it is instant coffee what is the measurement to dilute in the water?
We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
Hello Natasha,
Thank you for all the amazing recipes!
By saying coffee, you mean instant coffee (Nescafe)?
Thank you,
Cyprus here
Hi Christina, we used our espresso machine, I haven’t tried it with instant coffee, but I recommend checking your package instructions if using instant coffee. I hope you love this cake!
I made this recipe and the frosting turned out great but the cake is dry and cracked. May have to adjust cooking time.
Hi Aud! Be sure to measure your ingredients correctly. Using too much flour could cause the cake to be dry. Also, if you don’t already use one, I highly encourage using an internal oven thermometer to see if your oven is heating correctly and to make sure you don’t over-bake the cake. I hope that helps.