This chocolate cake with chocolate cream cheese frosting comes together in one bowl and is soft, moist, and perfectly balanced.
This chocolate cake with chocolate cream cheese frosting is a one-bowl cake that’s incredibly moist, soft, and surprisingly light.
Each bite melts in your mouth with rich chocolate flavor, perfectly balanced by the creamy, slightly tangy frosting that adds just the right amount of sweetness.
It’s the kind of cake that feels indulgent without being overly heavy, making it a crowd-pleaser for any occasion.
And since it all comes together in one bowl with simple ingredients, it’s as easy to make as it is to love, no mixer, no fuss, just pure chocolate decadence.
For more delicious chocolate cake recipes, check out my chocolate strawberry cake, chocolate hazelnut cake, chocolate mayonnaise cake, chocolate brooklyn blackout cake, and chocolate espresso cake.
Jump to:
Why this recipe works
- Soft texture- The cake is incredibly moist, soft, and light, with a delicate crumb that instantly melts in your mouth. It’s the kind of texture that keeps people coming back for a second slice.
- Chocolate cream cheese frosting- Rich, creamy, and with a slight tang from the cream cheese, this frosting adds a luxurious layer of flavor that perfectly complements the deep chocolate cake.
- One bowl cake- The entire batter comes together in a single bowl, making cleanup quick and easy. It’s the ideal recipe for when you want something impressive without the hassle.
- Perfect for any occasion- Whether you're baking for a birthday, holiday, dinner party, or just because, this cake works beautifully. It’s elegant enough for guests and simple enough for a weekday treat.
- Easy to make- No special tools, fancy ingredients, or complicated steps. If you have a whisk and a bowl, you’re good to go, perfect for beginners.
How to get flat cake layers
My biggest tip for making even cake layers is to use a scale and cake strips. Weigh the chocolate cake batter and divide it evenly between two pans.
Then, use cake strips to ensure your cake layers bake evenly and don't develop a dome on top. Cake strips help you achieve an evenly baked cake with a flat top.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– I used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Vegetable oil – I used vegetable oil for this recipe. Canola oil will work great for this recipe.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Eggs- you will need large eggs. Make sure that your eggs are at room temperature.
Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot coffee- make a strong hot coffee, use your favorite espresso powder.
Vanilla extract- Vanilla extract Is an essential ingredient for chocolate cake and adds flavor.
Salt- I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the frosting
Cream cheese– you will need to get your cream cheese to room temperature.
Butter– use room-temperature unsalted butter. If you only have salted butter, you can use it, just skip the salt in the frosting.
Instructions
Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.
Into a large mixing bowl, add the eggs, oil, vanilla extract, sour cream, salt, buttermilk, and sugar, and sift the cocoa powder. Mix with a whisk until well combined.
Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
Add the hot coffee and mix with a whisk until just combined and smooth. The batter will seem thin, but it's normal.
Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (Weigh the batter for better results.) and bake in a preheated oven for about 30 minutes or until a toothpick comes out clean.
Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the chocolate cream cheese frosting
Beat softened butter and cream cheese together until smooth and creamy. Soft the cocoa powder and mix until fully combined.
Gradually mix in the powdered sugar, then add vanilla extract and a pinch of salt to balance the flavor. If the frosting is too thick, add a splash of milk or cream to reach your desired consistency.
Assembly
Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula. Serve at room temperature and enjoy.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Use full fat cream cheese for the frosting, it gives the frosting a rich, creamy texture and the best flavor.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- If your frosting seems too soft for spreading, place it in the refrigerator for about 30 minutes to firm up slightly before using it on the cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
Faq's
A cake with cream cheese frosting can sit out at room temperature for up to 2 hours. After that, it should be refrigerated to keep the frosting safe and fresh.
Yes, cream cheese frosting tastes amazing on chocolate cake. Its creamy, slightly tangy flavor perfectly balances the richness of the chocolate, making each bite sweet but not too heavy.
Yes. You can use 8 or 9-inch cake pans. Take into consideration that the cake layers will be thinner, and you will need to bake it for less time.
Storing
This cake will last up to 4 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
For individual slices, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or bag. This method is great for easy portion control.
To freeze the entire cake, first place it in the freezer uncovered for about an hour to firm up the frosting. Then, wrap the cake securely in plastic wrap, followed by a layer of aluminum foil.
This double-wrapping helps prevent freezer burn and keeps the cake fresh. Whether you're freezing slices or the whole cake, make sure to label it with the date.
When properly stored, your cake can stay fresh in the freezer for up to three months. To thaw, simply move the cake or slices to the refrigerator overnight before serving.
Make It Ahead Of Time
You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months.
You can make the frosting and freeze it for up to 1 month in an airtight container. Thaw at room temperature for 1-2 hours or in the fridge overnight.
Substitutions
Dairy-free- to make this cake dairy-free, replace the buttermilk with almond milk. Also, replace the cream cheese with vegan cream cheese and the butter with vegan butter.
Egg-free- to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Espresso frosting- Mix a bit of espresso powder into the cream cheese frosting to deepen the chocolate flavor and add a subtle coffee kick.
Chocolate chip- Fold chocolate chips or chunks into the batter for extra texture and bursts of gooey chocolate.
Raspberry layer- Add a layer of raspberry jam or fresh raspberries between the cake layers for a fruity contrast.
Serving Tips
Serve at room temperature- Let the cake sit out for about 30 minutes before serving to allow the frosting to soften and the flavors to shine.
Add fresh berries- Garnish each slice with fresh raspberries or strawberries for a pop of color and a fruity contrast to the rich chocolate.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 8-inch cake pans.
- Rubber spatula
- Pastry bag
- Cake strips
- Electric hand mixer
- Kitchen scale
More cake recipes
Strawberry Whipped Cream Cake- This strawberry whipped cream cake is made with a soft and fluffy vanilla cake base, topped with whipped cream and fresh strawberries.
Vanilla Cake w/ Chocolate Frosting- This vanilla cake with chocolate frosting is made with soft and fluffy vanilla cake layers, frosted with silky and rich chocolate frosting.
Banoffee Cake- This banoffee cake is made with soft banana cake layers filled with sliced bananas and dulce de leche and frosted with cream cheese frosting.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Chocolate Cake w/ Chocolate Cream Cheese Frosting
Ingredients
For the cake
- 1 ¾ cups Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 3 Eggs
- ½ cup Sour cream
- ¾ cup Buttermilk
- ⅔ cup Vegetable oil
- ⅔ cup Cocoa powder Dutch processed
- 2 cups Flour
- ½ teaspoon Baking soda
- 2 teaspoon Baking powder
- ¾ cup Coffee hot
For the frosting
- ½ cup Butter room temperature, unsalted
- 8 oz Cream cheese room temperature , full fat
- ⅓ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ½ cup Cocoa powder Dutch processed
- 3 ½ cups Powdered sugar
Instructions
Make the cake
- Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.
- Into a large mixing bowl, add the eggs, oil, vanilla extract, sour cream, salt, buttermilk, and sugar, and sift the cocoa powder. Mix with a whisk until well combined.
- Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
- Add the hot coffee and mix with a whisk until just combined and smooth. The batter will seem thin, but it's normal.
- Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (Weigh the batter for better results.) and bake in a preheated oven for about 30 minutes or until a toothpick comes out clean.
- Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
- Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the chocolate cream cheese frosting
- Beat softened butter and cream cheese together until smooth and creamy. Soft the cocoa powder and mix until fully combined.
- Gradually mix in the powdered sugar, then add vanilla extract and a pinch of salt to balance the flavor. If the frosting is too thick, add a splash of milk or cream to reach your desired consistency.
Assembly
- Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
- Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula. Serve at room temperature and enjoy.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Use full fat cream cheese for the frosting, it gives the frosting a rich, creamy texture and the best flavor.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- If your frosting seems too soft for spreading, place it in the refrigerator for about 30 minutes to firm up slightly before using it on the cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
Jessica
This cake is so tender and moist SO delicate.