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
2 cups of sugar in the cake, 5 cups of powdered sugar in the frosting: this cake is a sugar-overkill and truly not acceptable!
Hi Lisa! This recipe is not intended to be a sugar-free cake or a healthy cake. Feel free to make modifications as you feel necessary or find another recipe that is suitable to what you’re looking for.
The amount of sugar is listed in the ingredients, so you could have chosen another recipe with less sugar. Please be nice.
I looked at the email, the picture looked so good that I just had to make it. I did, and I was not disappointed. I have always made cakes from a box with frosting from a can, and to be honest, this was the first scratch made cake and frosting that I had made, and there isn’t that much more to it. As our family doesn’t need that much cake, I brought the rest into the office the next day, and it promptly disappeared with many compliments. I had several people ask what the occasion was, and I just said, it was an email.
I’m so glad you tried one of my cake recipes for your first cake from scratch, Carl! That’s awesome! I’m so glad you loved it!
I have tried several of your delish recipes keep them coming
Just made this cake, amazingly on point!
When I saw 5c powder sugar (was very hesitant) not a fan to sweet…..however it was not too sweet at all fudge kinda taste! Wonderful work
Thanks, Sabina for your good comments and review!
In your written recipe for the chocolate cake frosting you say use the paddle attachment, but in your video you use your whisk for the frosting ,which one is best please
Hi Lynne! You can use either one and have great results.
Natasha you always make the best Desserts and they are easy recipes!
Thank you so much!
I’m not a coffee drinker, so please excuse this silly question: how much coffee and water do I need to use to make the warm coffee?
HI Anita, it depends on the type of coffee you buy. I would suggest following the package instructions if you’re using instant coffee or if you are brewing with a coffee maker, just brew a regular cup of coffee that is regular strength according to the manufacturers instructions (not all coffee makers are the same). As a rule of thumb, for an 8 oz cup of coffee in the coffee maker, you would use 2 Tbsp of ground coffee.
While this cake was cooling, the layers cracked into several pieces and I was not able to fill in the large cracks with the icing. It just fell apart. So, I cut it into small squares and made a trifle out of it. Turned out great. For a quick fix, when a cake cracks – make a trifle.
Hi Kathy! Did you use a smaller pan than recommended? Common causes for cake cracking can be using a pan that is too small, not measuring the leaving agent correctly (using too much), or baking it in an oven that’s too hot which causes the cake to cook much faster on the outside. Because of this, a crust forms too early and it causes cracks as the cake continues to bake and rise. It could also happen if you’re removing the cake from the pan too quickly, while it’s too hot. I hope that helps troubleshoot. It would also be helpful to invest in an internal oven thermometer (amazon affiliate link) to see if your oven is well-calibrated.
I did everything according to the directions, including measuring. I used the correct pan (even measured it – I keep a tape measure in the kitchen for baking). Tested my oven and it is fine. The cake turned into a trifle, which was beautiful and delicious. Everyone enjoyed it. Thank you for all of the great recipes, which are all easy and delicious. By the way, I love your cookbook. Looking forward to your next one.
I made this cake last night and it was the BEST chocolate cake I have EVER made!!! If you haven’t tried this, you are missing out!
Oh!! MY GOD!! THIS RECIPE IS A GAME CHANGER !!! LOVE IT !!!!! YOUR RECIPE NEVER FAILED ME
So you for your awesome feedback!
In your info on substituting other cocoa for Dutch process cocoa you wrote “baking Soda” in error
Hi Reba! Thanks for reaching out. It’s not an error, please read it again and hopefully, it makes sense. Basically I’m saying that because this recipe uses baking soda, it is best to stick with Natural cocoa powder because it has a higher acidity level than dutch process. I hope that helps.
hi Natasha from canada..i love all your recipes..i want to do this cake..but..i only have extra virgin oil in the house..and with the cost of olive oil..is there a reason to having to using light? thx hun..huggzz
Hi Gail. Light olive oil is neutral in taste which makes it great for baking. Extra virgin olive will leave behind its flavor. You can use any other neutral tasting oil like canola oil, vegetable oil, etc.
great ty much..can’t wait to make this. if this cake is any indication of all your other recipes i tried and loved..i know it’s going to be delish.huggzz
Natasha, You are adorable!!! I enjoy watching you and really love your recipes!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Lorrie!
Made this as a St Valentines treat, straight forward great recipe and tasted delicious ( really nice warm with double cream 🤤) topped mine with raspberries. Didn’t last long 🫢.
I’m so glad this recipe was a hit, RoB! This is the perfect treat for Valentines Day!
I love your recipes, own your cookbook and am a faithful viewer of all your emails.
However, as you’ve become more popular, you have added so many advertisers to your recipe pages that the ads now cover some of your text, “pro tips” and some of the comments that go with making your recipes. It’s very distracting, too busy, and confusing.
Just simplify the recipe pages and it will be far more visually pleasing and readable.
Hi Roberta, we are actively working on improving the user experience and really appreciate your feedback!
Hi Natasha, this chocolate cake recipe instead of round cake tins can I use a square baking tin, if not would u have a recipe for me pls
Hi Mandy! I’m sure it can be modified for that but I haven’t tested it in different size pans to know exactly how much batter you’ll need and what pan size. You’ll have to experiment a bit and watch it in the oven as baking time can be different.
The recipe makes a very moist, rich chocolate cake! For us I found that the butter cream frosting was just too sweet. I tried reducing the icing sugar by one cup but it was still very sweet. I think we Germans prefer our pastries on the “less sweet” side. In the end I compromised and just put on a light amount of frosting and it was all good. 🙂
Do you like Gnache? check out Natasha’s recipe for it and the way she whips it into frosting–I do not think that will be too sweet for you.
Thank you Lori! Here’s my Chocolate Ganache recipe if you’d like to give it a try.
Asha I don’t want to bother you but is it important to put so much of coffee into the cake because my family doesn’t like it can you put less in it?
The coffee elevated the flavor of the chocolate but you can’t really taste it. You can use warm water in its place if you prefer.
Thank you so much this is one of my favorite recipes 😊I am really excited to do it again.I hope you are going to have a lot of success because you deserve it.😇😇😇
Thank you so much this is one of my favorite recipes 😊I am really excited to do it again.I hope you are going to have a lot of success because you deserve it.😇😇😇And thank you for your advice.
Thank you, I appreciate your love and support!
Hey Natasha, I wanted to ask if there’s any other way to replace the white vinegar and why do you put vanilla extract into a chocolate cake?
Hi Sophia! Vinegar helps with the moistness and there is a chemical reaction that happens with the baking soda helping the cake rise properly to achieve that light and fluffy texture. I would not recommend skipping it.
Sorry if this has already been answered, but can this cake be frozen and made ahead of time?
Hi Colleen, In general, cake can be frozen up to 3 months if it is stored properly. I hope you love this recipe.