The Ultimate Easy Chocolate Cake with Tangy Cream Cheese Frosting: Your Go-To Recipe for Any Occasion
This Easy Chocolate Cake with Cream Cheese Frosting is truly a game-changer for anyone who loves baking but needs a foolproof, simple recipe. With minimal effort and common pantry staples, you can create a remarkably moist, exquisitely soft, and wonderfully fluffy chocolate cake that will have everyone begging for the recipe. Crowned with a perfectly balanced tangy and sweet classic cream cheese frosting, this combination is an absolute dream—a pairing you never knew you needed but won’t be able to live without.
As a professionally trained pastry chef, I’ve had my share of requests for elaborate special occasion desserts and grand birthday cakes for family and friends. I know the feeling when a big baking task looms and your first thought might be to just pick up a store-bought cake. But before you do that, I urge you to give this incredible recipe a try! It proves that homemade doesn’t have to mean complicated, and the results are far superior to anything you’ll find pre-made.
This chocolate cake is designed for ease and delivers consistently moist and utterly delicious results every time. It relies on straightforward baking ingredients that you likely already have in your pantry, making it convenient to whip up spontaneously. Whether you prefer baking in two classic round layers for an impressive tiered cake or opting for a single large rectangular sheet cake, this recipe adapts beautifully to your needs. The versatility and simplicity make it a staple in any baker’s repertoire.
The star of the show, beyond the perfect chocolate base, is undoubtedly the cream cheese frosting. It’s truly my favorite part of this dessert! This frosting strikes an ideal balance – it’s delightfully sweet without being cloying, offering a bright, tangy counterpoint that harmonizes flawlessly with the rich chocolate cake. Best of all, it comes together in mere minutes, making the entire process efficient and enjoyable. If you’re truly passionate about the chocolate and cream cheese pairing, you could also consider using a rich chocolate cream cheese frosting for an extra decadent twist. Alternatively, for a lighter touch, a whipped cream cheese frosting offers an airy texture. And don’t worry if you’re out of butter; my recipe for cream cheese frosting without butter ensures you can still enjoy this delightful topping!
Having this easy chocolate cake recipe in your collection is invaluable. It’s perfect for crafting a grand chocolate birthday cake that will wow your guests, or simply for baking a sweet treat to bring to a party, holiday gathering, or any special occasion. Its adaptability and crowd-pleasing flavor profile ensure it will be a recurring favorite.
For those times when you need a smaller dessert, don’t miss my recipe for a 6 Inch Chocolate Cake, which pairs wonderfully with my classic chocolate buttercream frosting. Or, if you’re feeling adventurous and want to try something uniquely delicious, my chocolate orange cake offers a delightful citrusy twist!
Why You’ll Adore This Easy Chocolate Cake Recipe
There are countless reasons why this particular chocolate cake recipe stands out and quickly becomes a cherished favorite. Beyond its inherent deliciousness, it offers practical advantages that make baking a joy rather than a chore:
- Unbelievably Moist & Fluffy Texture: The use of oil instead of butter contributes to a consistently tender crumb, ensuring the cake remains moist for days. The addition of buttermilk also enhances its richness and fine texture.
- Simple, Accessible Ingredients: You won’t need to hunt for obscure components. All ingredients are standard pantry staples, readily available at any grocery store, making this recipe incredibly convenient.
- The Perfect Frosting Pairing: The tangy cream cheese frosting cuts through the richness of the chocolate cake beautifully, creating a harmonious flavor profile that’s both indulgent and refreshing.
- Versatile for Any Celebration: From casual family desserts to elaborate birthday parties or holiday feasts, this cake can be dressed up or down to suit any event. It’s easily baked in different pan sizes to match your serving needs.
- Effortless, One-Bowl Method: The cake batter comes together in a single bowl, simplifying cleanup and making the baking process incredibly fast and straightforward, even for novice bakers.
- Deep, Rich Chocolate Flavor: Brewed coffee isn’t just for moisture; it significantly deepens the chocolate flavor without making the cake taste like coffee. It’s a secret ingredient for a truly rich cocoa experience.
INGREDIENTS NEEDED
Gathering your ingredients before you begin ensures a smooth and stress-free baking experience. For this recipe, we divide the components into two main groups: those for the incredibly moist chocolate cake and those for the luscious cream cheese frosting. Ensure all perishable ingredients, especially butter, cream cheese, and eggs, are at room temperature for optimal mixing and a perfectly emulsified batter and frosting.
How to make this amazing cake
Making this incredible chocolate cake is surprisingly simple, designed to be accessible for bakers of all skill levels. Follow these steps carefully to ensure a perfectly moist and flavorful cake every time. The process is divided into mixing the cake batter, baking, and then preparing the decadent cream cheese frosting and assembling your masterpiece.
To begin, preheat your oven to a steady 350° F (175° C). Prepare your cake pans by generously spraying 2 8-inch round pans with a high-quality baking spray, or grease and flour them if preferred. This step is crucial for preventing sticking and ensuring your cakes release cleanly after baking.
For The Cream Cheese Buttercream Frosting:
While your chocolate cakes are cooling, it’s the perfect time to whip up the star frosting. This cream cheese buttercream is not only incredibly delicious but also surprisingly quick and easy to make, creating a light, fluffy, and tangy topping for your cake.
- Cream butter and cream cheese: In the clean bowl of either a hand mixer or a stand mixer fitted with the paddle attachment, add the softened block cream cheese and unsalted butter. Begin mixing on a low to medium speed for about 2-3 minutes. Continue until the mixture is completely smooth, light, and fully creamed, with no lumps of butter or cream cheese remaining.
- Add sugar: Stop the mixer and use your rubber spatula to thoroughly scrape down the sides and bottom of the bowl. This ensures all ingredients are incorporated. Gradually add the confectioners’ sugar, starting on low speed to prevent a cloud of sugar. Once the sugar starts to incorporate, slowly increase the speed to medium. Mix for another 2-3 minutes until the frosting is smooth and well combined.
- Add the wet ingredients: Reduce the mixer speed back to low. Add the vanilla extract and milk to the frosting. Mix for an additional 2-3 minutes, increasing the speed to medium-high. Beat until the frosting becomes incredibly light, airy, and fluffy, developing a delightful consistency perfect for spreading.
To Assemble:
Once both your chocolate cake layers and the cream cheese frosting are completely cool, it’s time for the exciting part: assembling your masterpiece. Proper cooling is crucial to prevent the frosting from melting and sliding off the cake.
- Level off the cakes: Once the cooled cakes are carefully removed from their pans, inspect their tops. If they have domed slightly during baking, use a long serrated knife or a cake leveler to carefully level off the tops, creating a flat and even surface. This step ensures your cake layers stack beautifully and steadily.
- Frost and Fill: Place your first leveled cake layer on your serving platter or cake stand. Spread a generous amount of cream cheese buttercream evenly over the top. Carefully place the second cake layer on top, aligning it. Then, proceed to frost the top and sides of the entire cake with the remaining cream cheese buttercream, smoothing it out for a polished finish. If you chose to make a single 9×13 inch sheet cake, simply spread all the frosting evenly over the top surface of the cooled cake.
TIPS FOR RECIPE SUCCESS
Achieving a perfect chocolate cake with luscious cream cheese frosting is easier than you think, especially with these expert tips:
- Choose the Right Pans: Light-colored baking pans are highly recommended as they distribute heat more evenly, preventing the edges of your cake from over-baking or burning. Dark pans tend to absorb more heat, which can lead to quicker browning and potentially a drier cake.
- Room Temperature Ingredients are Key: Always ensure all your cold ingredients, such as eggs, buttermilk, butter, and cream cheese, are at room temperature before you begin mixing the batter and frosting. This promotes smoother emulsification, creating a more uniform batter and a truly light, fluffy frosting.
- Avoid Overmixing the Batter: Once you’ve added the wet ingredients to the dry, mix just until everything is combined and no streaks of flour remain. Overmixing develops the gluten in the flour, which can result in a tough, dense, and chewy cake rather than a tender, moist one.
- The Magic of Buttermilk: Buttermilk reacts with the baking soda to create a beautifully tender crumb and adds a subtle tang that enhances the chocolate flavor. If you don’t have buttermilk on hand, don’t fret! You can easily make your own substitute by adding a teaspoon of lemon juice or white vinegar to regular milk (dairy or non-dairy), letting it sit for about 10-15 minutes until it slightly curdles.
- Mindful Baking for Moistness: Chocolate cake is particularly prone to drying out if overbaked. Start checking for doneness a few minutes before the minimum bake time. The cake is ready when the edges begin to pull away from the pan and a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Cool Completely Before Frosting: Patience is a virtue when it comes to frosting. Ensure your cake layers are completely cool to the touch before applying any frosting. Attempting to frost a warm cake will cause the frosting to melt, slide off, and create a messy, unappealing result.
- Coffee’s Role in Flavor (and Alternatives): The brewed black coffee in this recipe doesn’t make the cake taste like coffee; instead, it dramatically intensifies and deepens the chocolate flavor, making it richer and more robust. If you’re sensitive to coffee or prefer not to use it, you can easily substitute it with an equal amount of hot water or additional milk without significantly impacting the cake’s texture.
- Accurate Flour Measurement: For the best results, always measure your flour correctly. The most precise method is using a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and then level it off with a straight edge. Never scoop flour directly from the bag, as this compacts it, leading to too much flour and a dense, dry cake.
Frequently Asked Questions (FAQs)
Here are some common questions about making this delightful chocolate cake with cream cheese frosting:
- What kind of cocoa powder should I use? For a rich, deep chocolate flavor, I recommend using natural unsweetened cocoa powder. Dutch-processed cocoa powder can also be used, but it might slightly alter the color and require adjusting the leavening agents if you’re experimenting. For this recipe, natural unsweetened is perfect.
- Can I make this cake ahead of time? Absolutely! The unfrosted cake layers can be baked a day or two in advance. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature. The cream cheese frosting can also be made a day ahead and stored in an airtight container in the fridge; just re-whip it for a minute or two before frosting to restore its fluffy texture.
- How do I store a frosted chocolate cake? A frosted chocolate cake with cream cheese frosting is best stored in an airtight container in the refrigerator. The frosting, due to the cream cheese, requires refrigeration. It will stay fresh and delicious for up to one week.
- Can I freeze this chocolate cake? Yes, you can! The unfrosted cake layers freeze beautifully for up to two months. Wrap each cooled layer tightly in several layers of plastic wrap, then an additional layer of aluminum foil, and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before frosting. The cream cheese frosting can also be frozen for up to two months in an airtight container; thaw in the fridge overnight and re-whip before using.
- What if my frosting is too thin or too thick? If your cream cheese frosting is too thin, add more confectioners’ sugar, a tablespoon at a time, until it reaches your desired consistency. If it’s too thick, add a tiny splash of milk (about half a teaspoon at a time) and mix until it becomes smooth and spreadable.
Variations & Serving Suggestions
While this classic chocolate cake with cream cheese frosting is perfect as is, there are many ways to customize it to your taste or for different occasions:
- Flavor Twists for the Frosting: Beyond the suggested chocolate cream cheese frosting, consider adding a hint of almond extract for a subtle nutty note, a touch of peppermint extract for a holiday theme, or even a tablespoon of instant espresso powder to further complement the chocolate.
- Add-ins for the Cake: Fold a cup of chocolate chips (mini or regular), chopped nuts like pecans or walnuts, or even dried cherries into the batter before baking for extra texture and flavor.
- Garnish Galore: Elevate the presentation with simple garnishes. Fresh berries (strawberries, raspberries, or blueberries) add a lovely color contrast and a burst of fresh flavor. A sprinkle of cocoa powder, chocolate shavings, or even a dusting of powdered sugar can make the cake look professionally finished.
- Serve with a Side: This chocolate cake is rich enough to stand alone, but it also pairs wonderfully with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of raspberry coulis for a truly decadent dessert experience.
- Different Pan Sizes: If you need cupcakes, this recipe can easily be adapted. Simply line a muffin tin with cupcake liners and fill each about two-thirds full. Bake for 18-22 minutes, checking for doneness with a toothpick. Adjust baking time accordingly for different sheet cake sizes too.
Easy Chocolate Cake with Cream Cheese Frosting
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Ingredients
For the cake
- 1 1/2 cups (300 g) granulated sugar
- 1 1/2 cups (187.5 g) all purpose flour
- 3/4 cups (64.5 g) unsweetened cocoa powder
- 1/2 tablespoon (0.5 tablespoon) baking soda
- 3/4 teaspoon (0.75 teaspoon) baking powder
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 2 (2) eggs, large
- 1/2 cup (120 g) buttermilk
- 2 tsp (2 tsp) vanilla extract
- 3/4 cups (177.75 g) black coffee, brewed
- 1/4 cup (59.15 ml) vegetable oil
For the cream cheese buttercream
- 8 oz (226.8 g) cream cheese, block at room temperature
- 1/2 cup (113.5 g) unsalted butter, at room temperature
- 4 cups (480 g) confectioners sugar
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/2 tbsp (0.5 tbsp) milk
Equipment
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2 8″ round cake pans
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Stand mixer with paddle attachment or Hand mixer
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Large mixing bowl
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Rubber spatula
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Wire rack
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Serrated knife (for leveling)
Instructions
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Begin by preheating your oven to 350° F (175° C). Prepare either one 9×13 inch baking pan or two 8-inch round cake pans by generously spraying them with baking spray or greasing and flouring them thoroughly. This ensures the cake releases easily.
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In the large bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer), combine the 1 1/2 cups granulated sugar, 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 tablespoon baking soda, 3/4 teaspoon baking powder, and 1/2 teaspoon kosher salt. Mix on low speed until all dry ingredients are just combined and appear evenly distributed, about 30 seconds.
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Add the 2 large eggs into the dry mixture one at a time. Mix each egg thoroughly into the batter on low speed before adding the next. This ensures proper incorporation and helps build the cake’s structure.
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Increase the mixer speed to medium. In a slow, steady stream, pour in the 1/2 cup buttermilk and the 2 teaspoons vanilla extract. Mix until the liquids are just combined into the batter.
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Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the mixing bowl. This is crucial to ensure all ingredients are fully incorporated and the batter is uniform.
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With the mixer running on medium speed again, slowly add the 3/4 cup brewed black coffee and 1/4 cup vegetable oil. Continue mixing just until the batter is smooth and evenly combined. The batter will be quite runny, which is perfectly normal for a super moist cake! Be careful not to overmix.
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Pour the prepared cake batter evenly into your chosen baking pan(s). Bake for 25-30 minutes, or until the edges of the cake gently pull away from the pan sides, and a wooden skewer or toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake(s) to cool completely in the pans on a wire rack before attempting to invert or frost.
Make the buttercream
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In the clean bowl of a hand mixer or stand mixer fitted with the paddle attachment, add the 8 oz block of room temperature cream cheese and 1/2 cup room temperature unsalted butter. Mix on low to medium speed for 2-3 minutes until the mixture is fully creamed, light, and perfectly smooth, ensuring no lumps remain.
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Stop the mixer and thoroughly scrape down the sides and bottom of the bowl. Gradually add the 4 cups of confectioners’ sugar to the bowl. Start mixing on low speed to prevent the sugar from flying out, then slowly increase the speed to medium. Mix for an additional 2-3 minutes until the sugar is fully incorporated and the frosting is smooth and creamy.
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Turn the mixer to low, then add the 1/2 teaspoon vanilla extract and 1/2 tablespoon milk. Mix again on medium-high speed for 2-3 more minutes. Continue beating until the cream cheese buttercream is super light, fluffy, and perfectly spreadable.
Assemble the cake
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Once the cake layers are completely cool to the touch, carefully remove them from their pans. If desired, use a long serrated knife to level off the tops of the cakes, creating even layers for easier stacking and a professional finish. Place one cake layer on your serving plate, spread a generous layer of cream cheese buttercream over it, then top with the second cake layer. Frost the top and sides of the entire cake with the remaining buttercream. If you made a single 9×13 inch sheet cake, simply spread the frosting evenly over the top surface. Slice and enjoy your delightful homemade chocolate cake!
Notes
STORAGE AND FREEZING
Storing: A frosted chocolate cake, especially one with cream cheese frosting, needs to be stored properly to maintain its freshness and safety. Place the cake in an airtight cake carrier or cover it tightly with plastic wrap to prevent it from drying out or absorbing refrigerator odors. It will last beautifully in the fridge for up to one week. The cream cheese frosting itself, when stored in an airtight container, can last up to two weeks in the refrigerator.
Freezing: This versatile cake is also freezer-friendly, making it ideal for meal prep or enjoying later. The unfrosted cake layers can be frozen for up to two months. To freeze, ensure the cakes are completely cool, then wrap each layer tightly in two layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Store in a freezer-safe bag or container. When you’re ready to enjoy, thaw the cake layers overnight in the refrigerator before frosting and serving. Cream cheese frosting can also be frozen for up to two months in an airtight container or freezer bag. Thaw it overnight in the fridge and then give it a quick re-whip in your mixer to restore its smooth, fluffy consistency before using it to frost your cake.