This is the most incredible chocolate cake with cream cheese frosting, and I had to share it with you!
Every moist, decadent bite balances rich chocolate and velvety-sweet cream cheese.
In short, it’s an absolute dream come true for any chocolate lover out there.
Plus, it looks just as good as it tastes, making it perfect for birthdays and special occasions.
Why You’ll Love This Chocolate Cake with Cream Cheese Frosting
Ultra Moist Texture: Buttermilk and vegetable oil ensure a moist and tender crumb, providing a luscious mouthfeel with every bite.
Simple Preparation: Despite its luxurious taste, this recipe is easy to follow, making it accessible for bakers of all skill levels.
Versatile: Make cupcakes, a three-layer cake, or even a sheet cake. Or maybe try a different filling, such as fruit preserves or dulce de leche!
Crowd-Pleaser: Pairing chocolate and cream cheese appeals to even the pickiest palate. It will be a hit at any event, leaving guests asking for seconds.
Ingredients
- Unsweetened Cocoa Powder: Provides rich, deep chocolate flavor. Choose high-quality cocoa for the best results.
- All-purpose flour, Baking Powder & Baking Soda: The essential trio for creating a perfectly risen, fluffy cake structure.
- Granulated Sugar: Adds sweetness and helps create a moist, tender crumb.
- Salt: A pinch of salt enhances all the flavors in the cake, making the chocolate taste even more delicious.
- Buttermilk: The secret ingredient for an extra moist and tender cake. Its acidity also helps activate the baking soda.
- Vegetable Oil: Adds moisture and richness to the cake, ensuring each bite is soft and luscious.
- Large Eggs: Act as a binding agent, helping to create a smooth batter and a well-structured cake.
- Vanilla Extract: Enhances the overall flavor profile of the cake, adding a subtle sweet and aromatic note.
- Freshly Brewed Hot Coffee: Intensifies the chocolate flavor without making the cake taste like coffee. It’s a game-changer!
- Cream Cheese Frosting: A quick blend of full-fat cream cheese, butter, powdered sugar, vanilla, and salt.
How to Make Chocolate Cake with Cream Cheese Frosting
This cake is a celebration on a plate, perfect for birthdays, holidays, or those moments when you need an extra dose of happiness.
The deep cocoa flavor is enhanced by hot coffee in the batter. And the cream cheese frosting cuts through the richness to make it 100% drool-worthy.
And yet, it’s so easy to make!
1. PREP: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. MIX: In separate bowls, whisk the dry ingredients (+ sugar) and the wet ingredients (not the coffee) until smooth.
3. COMBINE: Slowly whisk the wet ingredients into the dry ingredients. Then, pour in the hot coffee and whisk gently until smooth.
4. BAKE: Divide the batter evenly between the pans. Bake for 25-30 minutes, until a toothpick comes out clean. Cool in the pans, then on a wire rack.
5. FROSTING: Beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, then add vanilla and salt. Beat until fluffy.
6. ASSEMBLE: Place one cake layer on a plate, spread with frosting, top with the second layer, and frost the top and sides.
7. CHILL: Refrigerate the cake for 30-60 minutes before serving. Slice, serve, and enjoy!
Tips For the Best Chocolate Cake with Cream Cheese Frosting
When I assembled this beauty, I couldn’t help but admire how gorgeous it looked.
The contrast of the dark chocolate cake against the luscious white frosting is just stunning.
I chilled it in the fridge for a bit to let the frosting set, and when I finally sliced into it, I was in heaven.
Follow these tips, and yours will be just as impressive.
- Room temperature ingredients. For easier mixing, get everything out of the fridge 20-30 minutes early.
- Fresh coffee boost. Use freshly brewed hot coffee to enhance the chocolate flavor. The heat helps to bloom the cocoa powder. You can also use hot water.
- Thin batter alert! Don’t worry if the batter seems thin after adding the coffee. This is normal and results in a moist cake.
- Remove air bubbles. Tap the baking pans on the counter before baking to remove air bubbles.
- Adjust the frosting consistency. Soften stiff frosting by adding a small amount of cream cheese or butter. If the frosting is too thin, you can add a little more powdered sugar.
- Crumb coat. Fill the cake, then cover it in a thin layer of frosting (the crumb coat). Let that set in the fridge, then cover with the rest of the frosting.
- Chill before serving. Chill the cake 30-60 minutes before serving to help set the frosting and make slicing easier.
- Flavor variations. Add different fillings, such as fruit preserves, dulce de leche, or even a layer of crushed Oreos for crunch. You can also try different frostings, such as chocolate, coffee, or raspberry.
How to Store
This is the kind of dessert you’ll be dreaming about for months!
But it’s also pretty rich, so chances are, you’ll have a slice or two left over. Here’s how to store them:
To Store: Place the frosted cake in a cake holder or place slices in an airtight container (single layer). Refrigerate for up to 5 days.
To Freeze: Wrap the unfrosted cakes in plastic and foil and freeze for 2-3 months. Thaw on the counter until soft, then frost and serve.
More Chocolate Cake Recipes You’ll Love
Triple Chocolate Cake
Chocolate Cake Shake
Moist Chocolate Cake
One-Bowl Chocolate Cake
Chocolate Cake with Cream Cheese Frosting
12
servings20
minutes30
minutes728
kcalThis easy yet decadent chocolate cake with cream cheese frosting is the perfect combination of rich chocolate flavor and creamy-tangy sweetness.
Ingredients
- Chocolate Cake:
2 cups (240g) all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup freshly brewed hot coffee
- Cream Cheese Frosting:
16 ounces full-fat cream cheese, softened
1 cup unsalted butter, softened
5-6 cups powdered sugar, sifted
2 teaspoons vanilla extract
1/4 teaspoon salt
Instructions
- Preheat the oven to 350°Fahrenheit (175°C). Grease and line two 9-inch round cake pans with parchment paper (or three 8-inch).
- Make the cakes: In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well mixed.
- In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth. Slowly whisk into the dry ingredients until well combined. Pour in the hot coffee and whisk gently until smooth. The batter will be very thin.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center is clean.
- Remove the cakes from the oven and let cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
- Make the frosting: Beat the cream cheese and butter until smooth and creamy. Gradually mix 5 cups of powdered sugar into the mixture on low speed until combined. Add the vanilla and salt and beat on high speed for 2-3 minutes until fluffy. If needed, add more powdered sugar.
- Assemble: Place one cake layer on a serving plate. Spread about 1 1/2 cups of frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Chill the chocolate cake with chocolate cream cheese frosting in the fridge for 30-60 minutes before serving. Then slice, serve, and enjoy!
Notes
- For easier mixing, get everything out of the fridge 20-30 minutes early.
- Fill the cake, then cover it in a thin layer of frosting (the crumb coat). Let that set in the fridge, then cover with the rest of the frosting.
