Get ready to bake the ultimate crowd-pleaser! This incredible chocolate cake with cream cheese frosting combines a rich, moist chocolate cake with a dreamy, tangy cream cheese frosting. It’s a classic pairing that never disappoints, perfect for any special occasion or just a sweet craving. You’ll love how simple it is to prepare, even if you’re a beginner baker!
Table of Contents
Why You’ll Love This Recipe
You are going to adore this easy and delicious recipe for so many reasons:
- Enjoy the perfect balance of sweet chocolate and tangy cream cheese.
- The chocolate cake itself is incredibly moist chocolate cake, rich, and deeply flavored.
- Our instructions are simple and straightforward, making it beginner-friendly.
- This decadent dessert is ideal for any celebration, from birthdays to holidays.
- It is a guaranteed crowd-pleaser that everyone will ask you to make again!
Ingredients
Making this incredible chocolate cake with cream cheese frosting starts with fresh, quality ingredients. We’ve listed everything you need for both the rich cake layers and the luscious frosting below.
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened baking cocoa
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp fine salt
- 1 cup warm water
- 1 cup buttermilk, room temperature
- ½ cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract or vanilla bean paste
For the Cream Cheese Frosting
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 1 cup (8 oz.) full-fat cream cheese, room temperature
- 1 Tbsp vanilla extract or vanilla bean paste
- 1 tsp fine salt
- 7 cups powdered sugar
Notes & Substitutions
For a gluten-free option, swap all-purpose flour with a 1:1 gluten-free baking blend. You can use dark or black cocoa powder for a deeper chocolate flavor in your moist chocolate cake. If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. Any neutral oil, like grapeseed, works well. For a vegan twist, use plant-based butter and cream cheese alternatives. Always sift your powdered sugar for the smoothest frosting!
Equipment
Gather these essential tools before you begin baking your delicious frosted chocolate cake. You’ll need three 8-inch round cake pans and parchment paper. A large mixing bowl, whisk, and an electric hand mixer or stand mixer are crucial for mixing. For assembly, an offset spatula helps spread the frosting evenly. A kitchen scale is optional but helpful for perfectly even cake layers.
Instructions
Let’s get baking! Follow these simple steps to create your show-stopping chocolate cake with cream cheese frosting. Take your time, and enjoy the process of bringing this delightful dessert to life.
Make the Chocolate Cake Layers
Preheat your oven to 350°F/175°C. Line and grease three 8-inch cake pans with parchment paper and nonstick spray. Set them aside. In a large bowl, combine the 2 cups all-purpose flour, 2 cups sugar, ¾ cup cocoa powder, 2 tsp baking powder, 1 ½ tsp baking soda, and 1 tsp of salt. Whisk these dry ingredients together until they are fully combined.
Next, add 1 cup of buttermilk, 1 cup of warm water, ½ cup oil, 2 large eggs, and 2 tsp vanilla extract into the dry ingredients. Mix everything by hand until it is fully incorporated. The batter will have a thin consistency, which is exactly what you want for a moist cake. Divide the batter evenly between the three prepared cake pans. Using a kitchen scale helps ensure each pan has the same amount of batter, resulting in perfectly even layers.
Bake the cake layers for about 23-25 minutes. To check for doneness, a toothpick inserted into the center should come out clean. Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen the cakes, then flip them onto wire racks to finish cooling completely. These cake layers bake up relatively flat, so leveling them is often optional. Wait until the cake layers have fully cooled to room temperature before leveling with a serrated knife if desired. If you’re making these ahead, wrap and freeze them at this point.
Prepare the Cream Cheese Frosting
While your cake layers are cooling, prepare the luscious cream cheese buttercream frosting. In a stand mixer with a paddle attachment or using a hand mixer, beat the 1 ½ cups of room temperature butter and 1 cup of room temperature full-fat cream cheese at medium speed for 30 seconds until they are smooth and creamy.
Add in 1 Tbsp vanilla extract and 1 tsp fine salt, then beat on low speed until these ingredients are just combined. Gradually mix in the 7 cups of powdered sugar on a low speed. Once all the sugar is incorporated, increase the speed to the lowest setting and mix for another minute to ensure the frosting is nice and smooth.
If your frosting seems too thick at this stage, you can add some heavy cream, one tablespoon at a time, until it reaches your desired consistency. Conversely, if the frosting appears too thin, gradually add in more powdered sugar, ¼ cup at a time. Once the frosting has reached the perfect consistency, cover the bowl with plastic wrap to prevent a crust from forming while you wait for the cake layers to cool.
Assemble the Cake
For easier handling and to minimize crumbing, consider chilling your cooled cake layers in the freezer for about 20 minutes before you start assembling. Stack and frost the cake layers on a greaseproof cake board or a flat serving plate. Use a small dab of cream cheese frosting to help secure the first cake layer to the board.
Spread a thick, even layer of the delicious cream cheese frosting on top of the first cake layer. Repeat this step with the second cake layer. For the top layer, place it upside down; this creates a perfectly flat surface, making the entire cake easier to frost.
Carefully apply a thin coat of frosting around the entire cake. This is called a crumb coat, and it traps any loose crumbs, preventing them from mixing into your final frosting layer. Smooth the crumb coat with a large offset spatula, then chill the cake in the fridge for 10 minutes or the freezer for 5 minutes until the frosting is firm to the touch. Finally, add a thicker layer of cream cheese buttercream around the cake. Use the back of a spoon or your offset spatula to add decorative texture to the frosting as desired.
Pro Tips & Troubleshooting
Always use room temperature ingredients for both the cake and the tangy cream cheese icing. This ensures a smooth, emulsified batter and frosting.
Research suggests that cocoa powder contains beneficial antioxidants that may contribute to overall health.
Measure your flour by weight or spoon it into the measuring cup and level it off to avoid a dense cake. For perfectly even cake layers, weigh the batter in each pan using a kitchen scale. Chilling your cake layers before frosting them is a game-changer; it makes handling easier and reduces crumbs. To apply frosting smoothly, use an offset spatula and turn the cake using a turntable. If your frosting seems too runny, try chilling it for 15-30 minutes, then re-whipping, or add a little more powdered sugar.
Serving, Storage & Variations
Serving Suggestions
This homemade chocolate cake with cream cheese frosting is best served at room temperature to appreciate its full flavor and moist texture. Garnish each slice with elegant chocolate shavings, a dusting of cocoa powder, or a handful of fresh raspberries or strawberries for a beautiful presentation. A dollop of whipped cream also makes a lovely addition.
Storage Instructions
Store any leftover frosted chocolate cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices or unfrosted cake layers. Wrap them tightly in plastic wrap and then foil. Cake layers freeze well for up to 2 months. Thaw frozen cake layers in the refrigerator overnight before frosting.
Recipe Variations
You can easily adapt this chocolate layer cake recipe for different pan sizes. Use two 9-inch pans for slightly thinner layers, adjusting baking time as needed. Transform it into a sheet cake by baking in a 9×13-inch pan, or make delicious cupcakes; baking time will vary for both. Experiment with flavor additions like a teaspoon of espresso powder in the cake batter to enhance the chocolate, or a hint of orange zest in the frosting for a bright twist.
Nutrition
Here is an estimated nutritional breakdown for one serving of this delicious chocolate cake with cream cheese frosting. Please note that these values are approximate and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice (g) |
| Calories | 500 kcal |
| Carbohydrate Content | 70 g |
| Protein Content | 3 g |
| Fat Content | 24 g |
| Saturated Fat Content | 12 g |
| Cholesterol Content | 67 mg |
| Sodium Content | 446 mg |
| Sugar Content | 59 g |
| Unsaturated Fat Content | 11 g |
Disclaimer: Nutritional information is an estimate based on ingredient data and standard serving sizes. Actual values may vary.
FAQ
Can I make the cake layers ahead of time?
Absolutely! You can bake the chocolate cake layers up to 2-3 days in advance. Once fully cooled, wrap them tightly in plastic wrap and store them at room temperature or freeze them for longer storage.
How do I prevent the cream cheese frosting from being too soft?
Ensure your butter and cream cheese are at cool room temperature, not overly soft or warm. If the frosting becomes too soft while mixing, chill it in the refrigerator for 15-30 minutes, then re-whip it.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute. Combine 1 cup of milk (dairy or non-dairy) with 1 tablespoon of lemon juice or white vinegar, then let it sit for 5-10 minutes until it slightly curdles.
Can I use dark cocoa powder for this recipe?
Yes, you can! Using dark cocoa powder will give your chocolate cake a deeper, more intense chocolate flavor and a darker color. It’s a fantastic variation for true chocolate lovers.
How long does chocolate cake with cream cheese frosting last?
This frosted cake should be stored in an airtight container in the refrigerator for up to 3-4 days. For best flavor, let it come to room temperature for 30 minutes before serving.
Conclusion
You now have all the tips and tricks to bake an absolutely stunning chocolate cake with cream cheese frosting! This recipe brings together rich, moist chocolate with a perfectly tangy and sweet cream cheese icing. It’s truly a classic for a reason, promising a delightful treat for any occasion. Don’t hesitate to try this fantastic recipe and experience the joy of homemade baking. We can’t wait to see your wonderful creations!
Decadent Chocolate Cake with Cream Cheese Frosting
Equipment
- oven
- 8 inch cake pans
- Parchment paper
- Nonstick spray
- Large bowl
- Whisk
- Kitchen scale
- Offset spatula
- Wire racks
- Serrated knife
- Stand mixer
- paddle attachment
- Hand mixer
- Plastic wrap
- Greaseproof cake board or flat plate
- spoon
Ingredients
Chocolate Cake Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened baking cocoa
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 1 cup warm water
- 1 cup buttermilk room temperature
- 1/2 cup vegetable or canola oil
- 2 large eggs room temperature
- 2 tsp vanilla extract or vanilla bean paste
Cream Cheese Buttercream Frosting
- 1 1/2 cups unsalted butter (3 sticks), room temperature
- 1 cup full-fat cream cheese (8 oz.), room temperature
- 1 Tbsp vanilla extract or vanilla bean paste
- 1 tsp fine salt
- 7 cups powdered sugar
Instructions
Chocolate Cake Layers
- Preheat oven to 350°F/175°C. Prepare three 8-inch cake pans by lining and greasing them.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add buttermilk, water, oil, eggs, and vanilla extract to the dry ingredients, mixing by hand until the thin batter is fully incorporated.
- Divide the batter evenly among the prepared cake pans, using a kitchen scale for precise measurements if desired, then bake for approximately 23-25 minutes.
- Remove cake layers from the oven and cool in pans for 10 minutes before gently loosening with an offset spatula and transferring to wire racks to cool completely.
- Level the fully cooled cake layers with a serrated knife if preferred; wrap and freeze layers if preparing in advance.
Cream Cheese Buttercream Frosting
- Beat room temperature butter and cream cheese together at medium speed for 30 seconds until smooth using a stand or hand mixer.
- Incorporate 1 tablespoon of vanilla extract and 1 teaspoon of fine salt, beating on low speed until combined.
- Gradually mix in 7 cups of powdered sugar on low speed, then continue mixing for another minute to achieve a smooth frosting.
- Adjust frosting consistency by adding heavy cream (for thicker) or more powdered sugar (for thinner) one tablespoon or quarter cup at a time, respectively.
- Cover the finished cream cheese frosting with a piece of plastic wrap to prevent a crust from forming.
Assembling this Chocolate Cake with Cream Cheese Frosting
- Chill cake layers in the freezer for 20 minutes before stacking to facilitate easier frosting and minimize crumbs.
- Stack and frost the cake layers on a greaseproof cake board or flat plate, using a dab of frosting to secure the first layer.
- Spread a thick, even layer of cream cheese frosting on top of each cake layer, placing the top layer upside down.
- Apply a thin crumb coat of frosting around the entire cake using a large offset spatula, then chill for 10 minutes in the fridge or 5 minutes in the freezer until firm.
- Apply a thicker final layer of cream cheese buttercream around the cake and create texture with the back of a spoon or offset spatula.