Chocolate Cake w/ Chocolate Cream Cheese Frosting
This chocolate cake with chocolate cream cheese frosting comes together in one bowl and is soft, moist, and perfectly balanced.
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.
Nutrition
Calories: 425kcalCarbohydrates: 76gProtein: 6gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 75mgSodium: 373mgPotassium: 200mgFiber: 3gSugar: 27gVitamin A: 543IUVitamin C: 0.1mgCalcium: 92mgIron: 2mg
Tried this recipe?Let us know how it was!