Chocolate Cake With Cream Cheese Frosting
This chocolate cake with cream cheese frosting has tender, moist chocolate cake layers frosted with a silky, tangy-sweet 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.
Nutrition
Calories: 572kcalCarbohydrates: 103gProtein: 7gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 112mgSodium: 511mgPotassium: 189mgFiber: 2gSugar: 31gVitamin A: 946IUCalcium: 110mgIron: 2mg
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