This chocolate cake with cream cheese frosting is made with tender and moist chocolate cake layers and tangy and sweet cream cheese frosting.
This chocolate cake with cream cheese frosting is rich, moist, and incredibly easy to make. It comes together in one bowl!
The cake has a soft, tender crumb with deep chocolate flavor, while the cream cheese frosting adds a smooth, tangy layer that perfectly balances the sweetness.
It’s the kind of dessert that feels indulgent but not overly heavy, making it perfect for birthdays, gatherings, or whenever you're craving something chocolatey.
The cream cheese frosting spreads easily and holds up well, making it ideal for decorating or keeping things simple.
For more delicious chocolate cake recipes, check out my chocolate brooklyn blackout cake, chocolate caramel cake, Matildas chocolate cake, chocolate coffee cake, small chocolate cake, dark chocolate sheet cake.
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Why this recipe works
- Cream cheese frosting- this cake is frosted with a sweet and tangy cream cheese frosting that is light and creamy and will lighten up your cake.
- One bowl chocolate cake- this chocolate cake comes together in just one bowl and uses super simple ingredients!
- Flavor- this cake has a rich chocolate flavor and is frosted with a tangy and sweet cream cheese frosting which is a delicious flavor combination.
- Texture- this cake has moist and tender chocolate cake layers that are light and fluffy and frosted with creamy and silky smooth cream cheese frosting that will melt in your mouth.
- Freezer friendly- this cake freezes great and can be made ahead of time by freezing the cake layers ahead of time.
How to make even cake layers
My biggest tip to make even cake layers is to use a scale and cake strips. Weigh the chocolate cake batter and divide it into two even pans.
Then use cake strips to make sure your cake layers bake evenly and don’t develop a dome on top. Cake strips give you 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, but self-rising flour and cake flour will also work great.
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.
Vegetable oil– I used vegetable oil for this recipe. Canola oil will work great for this recipe.
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, you can use espresso or instant coffee, both will work.
Vanilla extract- vanilla extract is an essential ingredient for chocolate cake.
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 cream cheese frosting
Cream cheese– you will need to get your cream cheese to room temperature. Use full-fat cream cheese for this.
Butter– use room-temperature unsalted butter.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Powdered sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Preheat the oven to 180 (350°F) and prep two 8-inch baking pans with cooking spray and parchment paper.
Into a large mixing bowl, add the flour, sift the cocoa powder, add the baking powder, baking soda, kosher salt, and granulated sugar, and mix with a whisk.
Add the eggs, vegetable oil, buttermilk, and vanilla extract, and mix with a whisk until almost combined.
Add the hot coffee and mix until the batter is smooth and has no lumps of flour.
Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan)
Allow the cake to cool completely before frosting so the frosting won't melt off the cake.
Make the cream cheese frosting
Into a large bowl, add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
Add the cream cheese and mix until smooth. Then add ½ of the powdered sugar at a time (you don’t want to be in a powdered sugar cloud).
Add a pinch of salt, and the vanilla extract and mix well until smooth.
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.
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
Yes. Since cream cheese contains dairy, it needs to be refrigerated.
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.
No! You can’t taste the coffee. Adding the coffee simply enhances the chocolate flavor. So, don’t skip the coffee on the cake!
Yes! Bake this cake in a 13 by 9 inch baking pan until a toothpick inserted into the cake comes out with a few moist crumbs. You can also half the recipe and bake it in an 8 by 8 baking pan.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. This cake tastes amazing for 4 days!
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.
Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the frosting, and assemble the cake as written in the instructions!
Substitutions
Dairy-free- to make this cake dairy-free, replace the buttermilk and milk with almond milk. Also, replace the cream cheese with vegan cream cheese.
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
Chocolate cream cheese frosting- make the frosting chocolate cream cheese frosting by adding ⅓ cup of cocoa powder to the frosting. Make sure you sift the cocoa powder so you have a smooth frosting.
Chocolate chip- Fold chocolate chips or chunks into the batter for extra texture and bursts of gooey chocolate.
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 cakes with cream cheese frosting
Pumpkin Bread With Cream Cheese Frosting- This pumpkin bread with cream cheese frosting is moist, and tender, and is topped with cream cheese frosting and chopped nuts.
Carrot Cake Loaf With Cream Cheese Frosting- This carrot cake loaf is made with an easy carrot cake batter, topped with an incredibly creamy and delicious cream cheese frosting, and topped with chopped pecans.
Pumpkin Cupcakes With Cream Cheese Frosting- These super moist pumpkin cupcakes with cream cheese frosting are soft, and delicious, and stay moist for 3 days. These are packed with pumpkin flavor and fall spices.
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If you liked this recipe
📖 Recipe
Chocolate Cake With Cream Cheese Frosting
Ingredients
- 2 cups Flour AP
- 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
- Preheat the oven to 180 (350f) and prep two 8-inch baking pans with cooking spray and parchment paper.
- Into a large mixing bowl, add the flour, sift the cocoa powder, add the baking powder, baking soda, kosher salt, and granulated sugar, and mix with a whisk.
- Add the eggs, vegetable oil, buttermilk, and vanilla extract, and mix with a whisk until almost combined.
- Add the hot coffee and mix until the batter is smooth and has no lumps of flour.
- Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan)
- Allow the cake to cool completely before frosting so the frosting won't melt off the cake.
Make the cream cheese frosting
- Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
- Add the cream cheese and mix until smooth. Then add ½ of the powdered sugar at a time (you don’t want to be in a powdered sugar cloud).
- Add a pinch of salt, and the vanilla extract and mix well until smooth.
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.
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.
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!