This chocolate cake with cream cheese frosting has tender, moist chocolate cake layers frosted with a silky, tangy-sweet cream cheese frosting.
Rich, moist, and incredibly easy to prepare, this cake comes together in just one bowl!
The soft sponge has a deep cocoa flavor enriched with buttermilk and coffee, while the smooth cream cheese frosting delivers the perfect tangy balance to every bite.
It’s an effortless yet decadent treat for birthdays, weekend baking, or special celebrations.
For more delicious chocolate cake recipes, check out my chocolate Brooklyn Blackout cake, chocolate caramel cake, and Matilda's chocolate cake.
One reader, Debra, commented: “This is a Wonderful cake! I’ve made this for many years, actually since I was a teen still living at home through high school… this cream cheese frosting will be just as delicious and help cut the richness of the intense chocolate. Thanks for sharing your wonderful recipe! ★★★★★”
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Why this recipe works
- One-Bowl Cake Batter: Whisk the chocolate cake layers together in minutes using standard pantry staples. No stand mixer required for the batter.
- Tangy Cream Cheese Balance: The light, velvety cream cheese frosting cuts through the richness of the cocoa for a perfectly balanced slice.
- Ultra-Moist Crumb: A combination of vegetable oil, buttermilk, and hot coffee keeps the cake sponge tender and fresh for days.
- Make-Ahead Friendly: Cake layers can be baked ahead and frozen, making event assembly seamless and stress-free.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find full measurements in the recipe card at the bottom of this post.
For the chocolate cake
All-Purpose Flour: Forms the structural base of the cake. Cake flour or self-rising flour can also be used.
Dutch-Process Cocoa Powder: Delivers a deep, dark chocolate flavor and rich color. Natural unsweetened cocoa powder works as an equal substitute.
Baking Powder & Baking Soda: Dual leavening agents that create a light, tall, and fluffy rise.
Granulated Sugar: Sweetens the sponge while locking in essential moisture. Caster sugar is a great alternative.
Vegetable Oil: Retains moisture in the crumb even when the cake is stored in the refrigerator. Canola oil works as an equal substitute.
Eggs: Large, room-temperature eggs emulsify smoothly into the liquid mixture.
Buttermilk: Adds subtle acidity and moisture to activate the baking soda for a soft crumb. (Substitute: 1 cup milk + 1 tablespoon lemon juice or vinegar, rested for 10 minutes).
Hot Coffee: Blooms the cocoa powder to intensify the chocolate flavor without leaving behind a coffee taste.
Vanilla Extract & Kosher Salt: Enhance the warm cocoa notes and balance the overall sweetness.
For the cream cheese frosting
Cream Cheese: Full-fat block cream cheese brought fully to room temperature for a smooth, streak-free frosting.
Unsalted Butter: Softened to room temperature to blend effortlessly with the cream cheese.
Powdered Sugar: Lightly sweetens and provides structure to the frosting.
Vanilla Extract & Salt: Add warm depth and cut through excess sweetness.
Instructions
Bake the Cake Layers
Prep: Preheat your oven to 180°C (350°F). Grease two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
Add Wet Ingredients: Add the eggs, vegetable oil, buttermilk, and vanilla extract. Whisk until almost combined.
Add Hot Coffee: Pour in the hot coffee and whisk gently until the batter is smooth and lump-free.
Bake & Cool: Divide the batter evenly between the two prepared 8-inch pans (weigh with a scale for accuracy). Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Make the cream cheese frosting
Beat Butter & Cream Cheese: In a large bowl, beat the softened butter with an electric hand mixer or stand mixer until light and fluffy. Add room-temperature cream cheese and beat until smooth and completely combined.
Incorporate Powdered Sugar: Add ½ of the powdered sugar at a time, mixing on low speed until incorporated to avoid a sugar cloud.
Whip Until Silky: Add the vanilla extract and a pinch of salt. Whip on medium-high speed for 1 to 2 minutes, until smooth, creamy, and spreadable.
Assemble & Frost
Anchor Layer: Dab a small dollop of frosting onto your serving plate or cake board, then place the first cake layer on top.
Fill: Spread about ⅓ of the cream cheese frosting evenly over the top layer using an offset spatula.
Frost & Decorate: Place the second cake layer on top. Cover the top and sides of the cake with the remaining frosting, using the tip of an offset spatula to create decorative swoops or waves.
Expert Tips
- Bring Dairy & Eggs to Room Temperature: Cold cream cheese or butter will cause lumpy frosting, while cold eggs can curdle the oil-based batter.
- Use Block Cream Cheese: Always select full-fat block cream cheese rather than tub spreads, which contain added liquid that renders frosting runny.
- Measure Flour by Weight: Fluff flour with a spoon before scooping, or use a digital scale to prevent dense, dry cake layers.
- Avoid Overmixing: Whisk the batter just until the flour is incorporated. Overmixing develops gluten, leading to a tough crumb.
- Chill Soft Frosting Briefly: If your room is warm and the frosting feels too soft to spread, chill it in the fridge for 15 to 20 minutes to firm up.
- Cool Layers Completely: Never apply cream cheese frosting to warm cake layers, or the butter content will melt and slide off.
Troubleshooting
Why did my cream cheese frosting turn out runny or soft?
This usually happens if spreadable tub cream cheese was used, if the butter or cream cheese was overwarmed/melted, or if the room is too warm. Pop the frosting into the refrigerator for 20 to 30 minutes to firm up before piping or spreading.
Why did my cake layers sink in the middle?
Sinking occurs if the baking powder or baking soda is expired, if the oven door was opened too early during baking, or if the cake was underbaked. Test with a toothpick in the exact center before removing from the oven.
Why did my cake layers crumble while frosting?
Warm or delicate fresh layers crumble easily. Chill the cooled cake layers in the fridge for 30 minutes before frosting to make assembly clean and simple.
Frequently Asked Questions
Yes. Hot water works as an equal 1:1 substitute for blooming the cocoa powder. You can also use hot milk or hot water mixed with a dash of instant espresso powder.
Because of the dairy in the cream cheese frosting, do not leave the cake at room temperature for longer than 2 hours. Keep it refrigerated and bring it out 20 to 30 minutes before serving to let the frosting soften.
Sift the powdered sugar, ensure both the butter and cream cheese are completely soft and at room temperature before combining, and add the sugar gradually on low speed.
Storing
Store the cake in an airtight container or cake keeper in the refrigerator for up to 4 days. Cover any cut edges with plastic wrap to maintain moisture.
Freezing
Individual Slices: Wrap single slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Whole Assembled Cake: Place the cake in the freezer uncovered for 1 hour to set the frosting. Wrap securely in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight.
Make it ahead of time
Bake Layers: Bake cake layers up to 2 months in advance, wrap tightly in plastic wrap, and freeze. Thaw at room temperature for 1–2 hours before frosting.
Prep Frosting: Make cream cheese frosting up to 2 days ahead and store in the fridge. Bring to room temperature and re-whip for 1 minute before using.
Substitutions
Dairy-Free: Replace buttermilk with almond milk + 1 tablespoon lemon juice, and swap butter and cream cheese for plant-based alternatives.
Egg-Free: Replace the 2 eggs with ⅔ cup of unsweetened applesauce.
Gluten-Free: Substitute all-purpose flour 1:1 with a measure-for-measure gluten-free flour blend containing xanthan gum.
Variations
Chocolate Cream Cheese Frosting: Sift ⅓ cup of cocoa powder into the frosting along with the powdered sugar for double chocolate flavor.
How to Scale This Recipe for Different Pans
Multiply all ingredient quantities in the recipe card by the percentage listed below for your target pan setup:
- Three 8-Inch Pans: Keep the recipe at 100%. Bake in 3 separate pans for 18 to 22 minutes.
- Two 9-inch pans: Multiply the entire recipe by 130% (1.3). Use 3 large eggs. Bake at 175°C (350°F) for 28 to 32 minutes.
- 9x13 Inch Sheet Pan: Keep the recipe at 100%. Bake at 175°C (350°F) for 32 to 36 minutes (no slicing needed, top directly with frosting).
- Two 6-Inch Pans: Multiply the entire recipe by 60% (0.6). Use 1 large egg + 1 egg yolk. Bake at 175°C (350°F) for 24 to 28 minutes.
Equipment
- Mixing bowl
- Whisk
- 8-inch cake pans
- Rubber spatula
- Pastry bag
- Cake strips
- Electric hand mixer
- Kitchen scale
More cakes with cream cheese frosting
Pumpkin Bread With Cream Cheese Frosting- Moist pumpkin loaf topped with creamy frosting and chopped nuts.
Carrot Cake Loaf With Cream Cheese Frosting- Easy carrot cake loaf topped with creamy frosting and pecans.
Pumpkin Cupcakes With Cream Cheese Frosting- Soft pumpkin cupcakes packed with fall spices and cream cheese swirl.
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📖 Recipe
Chocolate Cake With Cream Cheese Frosting
Ingredients
- 2 cups Flour AP, plain flour
- 1 ¾ cups Granulated sugar
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- ⅔ cup Cocoa powder Dutch processed
- 2 teaspoon Vanilla extract
- ⅔ cup Vegetable oil or canola oil
- 1 cup Buttermilk
- 3 Eggs
- ¾ cup Coffee hot!
Cream cheese frosting
- 12 oz Cream cheese full fat, room temp
- 1 cup Butter unsalted, room temp
- 5 cups Powdered sugar 5-6 cups
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
Instructions
Bake the Cake Layers
- Prep: Preheat your oven to 180°C (350°F). Grease two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
- Add Wet Ingredients: Add the eggs, vegetable oil, buttermilk, and vanilla extract. Whisk until almost combined.
- Add Hot Coffee: Pour in the hot coffee and whisk gently until the batter is smooth and lump-free.
- Bake & Cool: Divide the batter evenly between the two prepared 8-inch pans (weigh with a scale for accuracy). Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Make the cream cheese frosting
- Beat Butter & Cream Cheese: In a large bowl, beat the softened butter with an electric hand mixer or stand mixer until light and fluffy. Add room-temperature cream cheese and beat until smooth and completely combined.
- Incorporate Powdered Sugar: Add ½ of the powdered sugar at a time, mixing on low speed until incorporated to avoid a sugar cloud.
- Whip Until Silky: Add the vanilla extract and a pinch of salt. Whip on medium-high speed for 1 to 2 minutes, until smooth, creamy, and spreadable.
Assemble & Frost
- Anchor Layer: Dab a small dollop of frosting onto your serving plate or cake board, then place the first cake layer on top.
- Fill: Spread about ⅓ of the cream cheese frosting evenly over the top layer using an offset spatula.
- Frost & Decorate: Place the second cake layer on top. Cover the top and sides of the cake with the remaining frosting, using the tip of an offset spatula to create decorative swoops or waves.
Notes
- Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature before starting. Cold cream cheese creates lumpy frosting, and cold eggs can curdle the oil-based batter.
- Block Cream Cheese Only: Use full-fat brick/block cream cheese. Avoid spreadable tub cream cheese, which contains added water that makes frosting runny.
- Weigh Ingredients in Grams: For accurate baking, weigh dry ingredients (especially flour and cocoa powder) using a digital kitchen scale. If using measuring cups, fluff the flour first, spoon it into the cup, and level it with a knife.
- Hot Coffee Substitute: The hot coffee blooms the cocoa powder to deepen the chocolate flavor without adding coffee taste. Substitute with equal parts hot water or hot milk if preferred.
- Even Cake Layers: Divide the batter by weight between prepared pans. Use wet fabric cake strips wrapped around the pan exteriors to prevent domed tops and uneven baking.
- Cool Layers Completely: Never apply cream cheese frosting to warm cake layers, or the butter content will melt. If the frosting feels too soft while assembling, chill it in the fridge for 15–20 minutes to firm up.
- Storage & Serving: Store covered in the refrigerator for up to 4 days. Bring the cake to room temperature 20–30 minutes before serving so the frosting softens to a silky consistency.
- Make-Ahead Freezing: Wrap cooled, unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before frosting.
Lorri says
Just made this cake it looks amazing. Waiting to sing Happy Birthday to dive in.
J says
Would it be ok if I frosted the cake 1 day prior to serving and kept it in the fridge? Will it get soggy the next day?
Debra Baker says
This is a Wonderful cake! I’ve made this for many years, actually since I was a teen still living at home through high school. We always made a chocolate frosting , instead of the cream cheese frosting, but I know this cream cheese frosting will be just as delicious and help cut the richness of the intense chocolate. Thanks for sharing your wonderful recipe!