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Imagine slicing into the perfect chocolate cake with cream cheese frosting: incredibly moist, rich with chocolate flavor, and undeniably decadent. This recipe is not just a dessert; it’s your next go-to for that deep, satisfying chocolate indulgence.
Easy to whip up and impossible to resist, it’s poised to become the chocolate cake you compare all others to.
Simple Chocolate Cake with Cream Cheese Frosting
This is an incredibly decadent and moist cake with an intense chocolate flavor. It is easy to make and will quickly become your go-to chocolate cake recipe.
I have baked this cake more times than I can count. It is hands down my most requested cake, and for a good reason. This cake is soft and moist with a rich, intense chocolate flavor.
This cake is easy and fast to make and can even be done without an electric mixer which I have done on many occasions.
Check out our chocolate cake with chocolate buttercream to see how I modified the recipe and only used a whisk to mix the batter.
You will want to keep this one in your recipe box for an easy and reliable recipe that will always give you fantastic results. This really is an intense chocolate cake.
Here is Why This Chocolate Cake Recipe Works
- Coffee-Infused Chocolate Magic: The secret weapon here is the hot coffee! It deepens the cocoa’s flavor, transforming the cake into a rich, chocolaty delight. It’s like giving the chocolate an espresso shot, waking up all those intense cocoa flavors without making the cake taste like a morning brew.
- Frosting Perfection: Let’s talk about that cream cheese frosting. It’s creamy, it’s dreamy, and it pairs with the chocolate cake like a champ. It strikes the perfect balance, adding a luscious, tangy counterpoint to the rich, sweet cake. They are meant to be together!
- Versatile and Foolproof: Whether you’re a fan of towering layers or simple sheet cakes, this recipe’s got you covered. It’s forgiving and adaptable, giving you a show-stopping dessert every time.
If you love this recipe, try our chocolate cassata cake.
Secret Ingredient for Rich Chocolate Cream Cheese Cake
The secret ingredient for this intense chocolate cake is coffee, yet it does not taste anything like coffee, just chocolate, chocolate, chocolate!!
Since coffee has the same flavor elements as chocolate, it deepens and actually compliments the chocolate flavor without making it taste like coffee.
Why Hot Coffee (or Hot Water) in Chocolate Cake
Adding the hot coffee (or hot water) to the cocoa will melt the cocoa solids and cause the flavor molecules to burst and intensify the chocolate.
I mix the hot coffee with the cocoa then let it sit and come to room temperature while I am preparing the rest of the ingredients.
This is a simple step that makes a huge impact on the depth and richness of the chocolate. But if you don’t want to use the coffee, just use hot water.
Rave Reviews for Tender Cake and Creamy Frosting
Every time I make this cake someone comments that it is the best chocolate cake they have ever had. The crazy thing about it is that this cake is the easiest cake I have ever made.
There is nothing better than an easy recipe that turns out incredibly delicious.
I keep the ingredients for this cake on hand at all times just in case I need a quick dessert. The ingredients are simple and inexpensive.
If your not a coffee drinker then keep some instant coffee in your pantry, stir a spoonful into some hot water then add it to the cocoa. If you don’t have that, just use hot water and it will still be one of the best chocolate cakes you ever make.
I guarantee you will get rave reviews for this cake. You don’t have to tell anyone how easy it is to make.
Let them think you slaved all day making the most perfect chocolate cake for them! (Because you love them so much).
In the video, I used a mixer to blend the ingredients, but honestly, the batter comes together perfectly fine with a hand whisk.
You don’t even have to worry about over-mixing the batter like most cakes. Seriously, you just can’t mess up this cake.
The Ingredients
Here is the list of ingredients you will need for our chocolate cake with cream cheese icing. From achieving the perfect moist texture to capturing that rich, intense flavor, everything you need is right here.
Scroll down to the printable recipe card for all the details.
For the Cake
- Pantry: Cocoa powder, sugar, flour, baking powder, baking soda, salt, vegetable oil, vanilla extract.
- Dairy: Milk
- Fridge: Eggs
- Other: Hot coffee
For the Best Cream Cheese Frosting
- Pantry: Vanilla extract, powdered sugar, salt
- Fridge: Cream cheese, butter
Which Cream Cheese To Use
For the perfect cream cheese buttercream, stick with block-style cream cheese. The block style is denser and has a lower moisture content than spreadable cream cheese.
If you use spreadable cream cheese, low fat cream cheese, or Neufchâtel, then the frosting will be thinner and more difficult to work with.
An Intense Chocolate Cake with Cream Cheese Frosting
- This chocolate cake recipe was adapted from the back of the Hershey’s cocoa box. I have increased the amount of cocoa to balance out what was otherwise an overly sweet cake.
- In addition, I switched the hot water for coffee to complement and enhance the chocolate. The hot liquid is added directly to the cocoa powder to ensure the cocoa solids melt. The result is a perfectly rich and intense chocolate cake recipe.
- You can use any brand of unsweetened cocoa powder but the recipe works best if you do not use Dutch-processed cocoa.
- This cake uses baking soda as a leavening agent which needs an acidic ingredient to achieve proper rise and to balance out the flavors.
- Believe it or not, chocolate is a naturally acidic ingredient, but Dutch-processed chocolate has has been treated to neutralize the acidity and does not react with alkaline leaveners like baking soda.
- The cake will rise higher if you use natural cocoa but if all you have is the Dutch processed stuff, it will still work and be one of the best chocolate cake recipes you ever had.
I made four layers out of this cake by cutting each of the layers in half horizontally.
This is an easy task to do with the use of a cake leveler but if you don’t have a leveler and don’t feel comfortable slicing the layers by hand, then I have provided instructions to bake the cake in 4 different pans. Just see the notes at the bottom of the recipe card.
I made this cake with a super creamy, decadent cream cheese frosting.
It’s a great combination that everyone loves. If you want to try a different combination of flavors, you can frost the cake with chocolate cream cheese frosting, a pretty pink strawberry cream cheese frosting, or peanut butter cream cheese frosting. And, if you like to use a decorating bag and tips, try our thick cream cheese frosting.
Substitutions
This is a very versatile recipe and does well with several ingredient substitutions. You can make it dairy free, gluten-free, switch out the oil, or change the coffee.
Here is a list of the ingredients you can switch out and still get great results. Switch them at a 1:1 ratio.
| Ingredient | Substitutions |
|---|---|
| Milk | Any non-dairy milk Sour cream Greek Yogurt Buttermilk |
| Vegetable oil | Melted coconut oil Melted butter Mayonnaise |
| Coffee | Hot water Hot beer Hot cola |
| All-purpose flour | Gluten-free flour blend |
Quick tip on the substitutions.
- Sour cream and yogurt will make the batter thicker but will not change the bake time.
- Melted coconut oil or butter will make the cake taste denser and a bit ‘fudgy’.
- Using hot liquid in place of the coffee will help the cocoa solids melt.
- For the gluten-free flour, make sure you use a flour BLEND. For example, using only almond flour will result in a heavy and dense cake that will not look the same. Good flour blends that work are Pamela’s flour blend, Cup 4 Cup, and our gluten-free flour blend.
How to Make Chocolate Cake with Cream Cheese Frosting
Here are some process photos to get an idea of how to make this chocolate cake with cream cheese frosting. This frosting recipe has a tad more cream cheese and slightly less sugar than most recipes. It is also a large batch because you will need extra to fill all the cake layers.
For The Chocolate Cake
- Add the hot coffee or water to the cocoa.
- Stir in the sugar and oil.
- Whisk in the eggs.
- Stir in the milk.
- Sift in the dry ingredients.
- Stir until well combined.
If you don’t want to tort the cakes in half, you can bake four thinner layers. See the notes in the recipe card for all the details.
For The Cream Cheese Frosting
- Beat the cream cheese and butter until smooth.
- Add the powdered sugar and beat well.
- Blend in the vanilla extract.
- Cover the chocolate cake with cream cheese frosting.
Tips for the Best Results
- Use room temperature ingredients. Room temperature eggs will blend into the cake batter easier. And when it comes to the frosting, room temperature butter and cream cheese are essential. They combine effortlessly, resulting in a creamy, velvety frosting that spreads like a dream over your cake.
- Check Your Leaveners: Ensure your baking powder and soda are fresh. Their ability to rise diminishes over time, and old leaveners can result in a cake that’s flat rather than fabulously fluffy.
- An Oven Thermometer is Your Friend: Ovens can be tricky and often run hotter or cooler than the dial indicates. Using an oven thermometer ensures your cake bakes at the precise temperature, preventing over or under-baking.
- Chill the Layers for Frosting Ease: If you’re working with a cake that’s as tender and delicate as this one, a little time in the freezer can make a big difference. Briefly chilling the cake layers before frosting solidifies the crumbs, making it easier to spread your frosting. Just pop the layers into the freezer for about 20 minutes; they won’t freeze solid but will firm up enough to handle the frosting without breaking or crumbling.
Whether you’re celebrating a special occasion or simply craving something sweet and satisfying, this chocolate cake with cream cheese frosting recipe promises a delightful treat that’s bound to impress. Don’t miss out on making what could easily become your favorite chocolate indulgence.
For other decadent chocolate recipes:
- Mocha Chocolate Icebox Cake,
- Dark Chocolate Truffles
- Black Forrest Cherry Cake
- Flourless Chocolate Cake
- Brownies with cream cheese frosting
If you love this cake and want a vanilla version, try our vanilla cake with cream cheese frosting.
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Chocolate Cake with Cream Cheese Frosting
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Ingredients
- 1 cup 80g unsweetened cocoa powder (not Dutch-processed)
- 1 cup hot coffee, (240 ml)
- 2 cups sugar, (400g)
- ½ cup vegetable oil, (120 ml)
- 2 eggs
- 1 cup milk, (240 ml)
- 2 tsp vanilla extract
- 1-¾ cup (210g) all-purpose flour
- 1-½ tsp baking powder
- 1-½ tsp baking soda
- 1 tsp salt
Cream Cheese Frosting
- 20 ounces cream cheese, softened
- 16 tablespoons unsalted butter, softened (240 grams/ 8 ounces)
- 2 teaspoons vanilla extract
- 4-½ to 6 cups (560 grams) powdered sugar (confectioners sugar), sifted
Instructions
- Preheat the oven to 350°. Line the bottom of two 8 or 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier than just grease and flour).
- If you prefer to bake the cakes in 4 separate pans, see the notes at the bottom.
- In a large mixing bowl, whisk the hot coffee and cocoa together until smooth. Let the mixture sit for 2 to 3 minutes to let the cocoa solids bloom.
- Add the sugar and vegetable oil and stir well. Whisk in the eggs, then stir in the milk and vanilla extract.
- Sift the flour, baking powder, baking soda, and salt over the chocolate mixture. Stir until well incorporated. Make sure to scrap the bottom and sides of the bowl. The batter will be thin.
- Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 30 to 35 minutes for the 9 inch pans or 33 to 37 minutes for the 8 inch pans (a toothpick inserted in the center of the cakes should come out clean).
- Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.)
Cream Cheese Frosting:
- To make the cream cheese frosting, combine the cream cheese and butter in a large mixing bowl, and beat until soft and creamy.
- Add 4-½ cups of the powdered sugar and vanilla and beat on low speed until the sugar is mixed in then beat on high speed until smooth, about 2 to 3 minutes. Add additional sugar if desired.
Assemble the cake:If you baked in two pans:
- Slice each layer of cake in half horizontally by using a cake leveler or by placing each layer of cake on a turntable and use a serrated knife to slice through the cake as you turn the turntable. This will give you 4 layers to fill and stack. To transfer each layer, use a thin plastic cutting board to slide under the layers.
- Optional: Place the cake layers in the freezer for 20 minutes to firm them up and make them easier to frost.
- Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.
If you baked in four pans:
- Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.
Video
Notes
- If you prefer to bake the cakes in 4 separate pans, line four 8-inch pans with parchment paper and divide the cake batter into the four pans. You will have about 1 1/3 cups or 350 grams of batter in each pan. Bake the cakes, two pans at a time, for 15 to 18 minutes. (you can bake all four pans at the same time if you rotate the pans halfway through the bake time)
- To get a higher rise to the cake, use natural cocoa not Dutch processed which does not react to the baking soda
- Store this cake unfrosted at room temperature for up to one day or frosted for up to two hours. In the refrigerator, it keeps well for six days, and when wrapped airtight, it can be frozen for three months.
- Here is a tip to make it easier to frost the cake: Partially freeze the cake layers for approximately 20 minutes before frosting. After keeping it in the freezer for a short time, the partially frozen cake will be firmer and easier to frost.
- This recipe does well with cupcakes. For standard sized cupcakes, bake at 350°F for 22 to 24 minutes. For mini cupcakes, bake at 350° for 10 to 12 minutes
- For a 13 x 9 inch cake, bake at 350°F for 35 to 40 minutes.
- The cream cheese frosting recipe makes a large batch so you will have enough to frost between all four layers. If you do not want to make four layers, you will only need a half batch of frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Do you need to refrigerate a cake with cream cheese frosting?
Yes, a cake with cream cheese frosting should be refrigerated. Cream cheese frosting is made with dairy products that are perishable and can spoil if left at room temperature for too long. I recommend storing the cake in an airtight container to maintain its freshness and to prevent it from absorbing any odors from the refrigerator. Before serving, you can let the cake sit out for a short period to allow it to come to a more palatable temperature.
Does cream cheese frosting go with chocolate cake?
Absolutely, cream cheese frosting pairs wonderfully with chocolate cake! The tangy and creamy nature of cream cheese frosting beautifully complements chocolate’s rich, deep flavors.
Hi! I was wondering if the frosting could be used for a drip cake? Would I have to use more powdered sugar? I want to make it for my mom’s birthday but just add drips to it.
Hi Stephanie, yes you can decorate this to be a drip cake. The cream cheese frosting is really soft and doesn’t smooth out as well as buttercream but it can be done. Then just add your chocolate drip. You may want to stick the frosted cake in the freezer for about 15 minutes to firm the cream cheese frosting up a bit before you pour the melted chocolate over it.
This is now my go to chocolate cake. I have made it twice now once as a cake and today as cupcakes and they were PERFECT!! The first batch I filled the cups a little full (1/3 cup batter) and baked for 22 min. The second batch I only put 1/4 cup of batter and baked 19 min and they were the most perfect. ?? They cooled perfectly and did not fall. The tops were almost “crusty” but weren’t which made them easy to frost. AND they came cleanly off the papers whoop whoop win win!!!!! I’m so happy thank you thank you!!! Now I need an equally good buttery yellow cake.
Tami, you are precious! This made my day. I just sat down and I was so tired but your excitement over the cake re-energized me. Don’t you love it when everything turns out?! I have got to get my yellow cake posted, I hated the photos so I set the project aside and now you have me wanting re-do the photos and get the post out 😉
OMG This is amazing. I made this for my husband for his birthday. He didn’t used to like chocolate but requested a chocolate cake for his birthday…so I made this… I was so bad I ate two pieces. I will confess I made it in a 9×13 because I do not have room for a tall cake in my fridge but the other will slip in on a shelf. I did have it tall a tiny bit when trying to gauge the time to bake it but very little…It still was amazing. My husband loved it and as you saw above …so did I.
This will be my go to chocolate cake….
Woo hooo happy birthday to your hubby and I am so happy to hear this cake was a hit. Thank goodness he found a love for chocolate, life is so much sweeter with chocolate :). I have made this recipe in a 9×13 before and it takes about 30 to 35 minutes to bake it in that pan (probably less if you use a glass pan)
How many 6 inch pans it will make for moist chocolate cake?
Ken, you should be able to get three to four 6-inch cakes
How many batter I put if I make it in muffin cups? And how long to baked it? My sister bought muffin cups and 2oz size cupcake cups
it will make about 30 regular size cupcakes and about 80 to 90 mini cupcakes. Check the instructions at the bottom of the recipe for the cupcake bake times.
I saw there is three different cupcake size 1oz mini cups, 2oz, and 3oz standard size cups. Does 2oz cups and 3oz cups has same time of baking?
No Dana there would be a slight difference in baking time, I haven’t tested the three different size cupcakes but I would just keep a close eye on them and do a toothpick test to determine when they are finished baking.
Can I bake it in 6 inch pan as well? What is the oven temperature and how long do I baked it? And how many cups/batter I put in each 6 inch pan?
Ken you need to put 1-1/2 to 2 cups of batter in the 6 inch pans and then bake at 350°F. The 6 inch cakes should only need about 22 minutes to bake but do a tooth pick test to make sure they are done. Every oven is a bit different so start checking for doneness at about 20 minutes and adjust the bake time to your oven.
Thank you… Do you have recipe for red velvet cake?
Ken this recipe is for red velvet cupcakes and can be converted to baked in three 9-inch cake pans for a cake. If you are using 6 inch cake pans like this chocolate cake then you will need to put 1-1/2 to 2 cups of batter in the 6-inch pans and bake them for about 20 to 23 minutes.
Did you use 1 tablespoon of instant coffee + 1 cup of hot water to your moist cake? Did you use natural cocoa powder to your red velvet cupcakes?
Ken you only need to use instant coffee and hot water if you do not have a cup of brewed hot coffee. So either use a cup of brewed coffee or you can use hot water and a scoop of instant coffee. Use natural cocoa in the red velvet cake.
Hi,
What if I have a small oven and only one baking pan(8 or 9inch) can fit the oven, what will happen to other pan that haven’t baked yet? Because I need to wait for the first pan I put in the oven to be cooked for 30-35mins or 33-37mins? Does it affect the quality(don’t rise well, hard, etc…) of the cake if it is not baked for at least 30-35mins or 33-37mins or more?
Ken, that works just fine for this recipe. I have had to let some batter sit for 30 or 40 minutes many times and I still get a really nice cake that rises just as well as the batches cakes that did not sit before baking. I would love to hear how your cake turns out.
Can I steamed it as well?
Hi, Ken….That is an interesting question. We have never steamed this cake. If you don’t have an oven, a toaster oven would bake it nicely. If you decide to try the steaming, please send us feedback we would love to hear back from you. 🙂 Here is a link to Meadow Brown Bakery for steaming a cake.
What if I don’t have oven, can I steamed the cake instead?
Ken this recipe was not developed for steaming. I have not tried it but I am sure it would not work very well. For good results, you really need an oven.
Hi. I just saw this recipe and it sounds yummy. I’m a little confused on part of your directions. Your instructions say to line the bottom of the pan with parchment paper and grease and flour the sides. I have always heard that you are not supposed to grease the sides of a cake pan, otherwise your cake can’t climb up the sides. Is this a miscommunication in the instructions? Or do you really grease and flour the sides of the pan for this cake? Can’t wait to try it.
Hey Cathy, great question. It isn’t a typo. I grease and flour the sides of all my cake pans (unless I get lazy). Greasing the sides of the pan will help the cake release easily. And flouring the pan will help give the cake something to hold onto so it will rise higher (it also helps ensure a good release). But to be honest, sometimes I get lazy and skip the flouring part and I see very little to no difference in the height of the cake. It makes a bigger difference with an all-butter cake and very little difference with an oil based cake like this one. I definitely recommend greasing the sides so you can get the cake out of the pan easier.
Thanks for asking and I hope you enjoy the cake.
Hello! I have a quick question. Can I use coconut oil for the batter?
yes Georgia, replace the oil with melted coconut oil, it works fine