Chocolate Cake With Cream Cheese Frosting
This chocolate cake with cream cheese frosting is made with tender and moist chocolate cake layers and tangy and sweet 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.
Nutrition
Calories: 572kcalCarbohydrates: 103gProtein: 7gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 112mgSodium: 511mgPotassium: 189mgFiber: 2gSugar: 31gVitamin A: 946IUCalcium: 110mgIron: 2mg
Tried this recipe?Let us know how it was!