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Frosting & Fettuccine

Home » Recipe Search » Chocolate Cakes

May 29, 2022(last updated December 17, 2022)

Easy Chocolate Cake with Cream Cheese Frosting

5 from 1 vote
BySam Adler
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Need a decadent chocolate cake for a party? Try this Easy Chocolate Cake with Cream Cheese Frosting! Making a chocolate cake from scratch can seem intimidating, but this easy recipe makes it simple and fun! The rich chocolate flavor is complemented by the tangy cream cheese frosting for a delicious dessert that’s perfect for any occasion!

A chocolate cake with whit icing cut into 3 slices on a wooden tray and red background.

As a professionally trained pastry chef, I’m often tasked with making special occasion desserts or big birthday cakes for family and friends. If you’re in the same boat and your first instinct is to buy a store bought cake, try this recipe first!

This chocolate cake is easy to make and comes out moist and delicious. It uses simple baking ingredients you probably already have on hand and can be made into large rounds or one large rectangle.

The cream cheese frosting is my favorite part – it’s not too sweet and has a delicious tang that pairs perfectly with the chocolate cake. It can also be whipped up in just minutes! If you love chocolate and cream cheese combo you can totally use this chocolate cream cheese frosting for this cake! You can also try these brownies with cream cheese frosting!

This chocolate cake recipe is great to have whether you need to make a big chocolate birthday cake or something sweet to bring to a party or special occasion!

If you need a smaller cake, try this 6 Inch Chocolate Cake with my chocolate buttercream frosting. Lastly if you forget to soften your cream cheese, learn how to soften cream cheese quickly!

WHY YOU SHOULD MAKE THIS RECIPE

  • The flavor of cream cheese frosting and chocolate is the perfect combination of sweet and tangy.
  • Make this cake for a birthday celebration or for any party or potluck.
  • We love using cream cheese frosting, but you can frost or fill this cake with any flavors you enjoy.
  • This moist chocolate cake is made with simple ingredients you may already have on hand.

INGREDIENTS NEEDED

Ingredients for chocolate cake
Cake Ingredients
Ingredients for cream cheese frosting
Frosting Ingredients

For the chocolate cake:

  • Granulated Sugar – Sweetens up the base of the chocolate cake.
  • All-Purpose Flour – Makes up the main structure of the cake and also blends all of the ingredients together.
  • Unsweetened Cocoa Powder – Gives this cake its classic chocolate flavor.
  • Baking Soda & Baking Powder – Helps the cake rise and set while baking.
  • Kosher Salt – Activates the leavening agents and balances the sugar in the recipe.
  • Eggs – Helps bind all of the ingredients together so they stay set once baked.
  • Buttermilk – Gives the batter a rich and creamy flavor and helps make the batter pourable.
  • Vanilla Extract – Adds light and warming vanilla flavor to the cake.
  • Brewed Black Coffee – Enhances the flavor of the chocolate in the cake.
  • Vegetable Oil – Adds a rich texture to the cake batter that keeps it moist and decadent.

For the cream cheese buttercream:

  • Cream Cheese – Adds a tangy and tart flavor to the frosting while keeping it creamy and spreadable.
  • Unsalted Butter – Adds a rich buttery texture that is traditional in a buttercream recipe.
  • Confectioners Sugar – Gives this frosting its classic sweet flavor.
  • Vanilla Extract – Adds a light vanilla flavor to the frosting.
  • Milk – Helps to thin out the frosting to make it a spreadable consistency.

HOW TO MAKE CHOCOLATE CAKE WITH CREAM CHEESE FROSTING

  • Prepare for baking: Preheat your oven to 350° F and spray 2 8” round pans with baking spray. Set aside.
  • Mix the dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add sugar, flour, cocoa powder, baking soda, baking powder, and salt, and mix on low till combined and evenly distributed.
  • Mix in the wet ingredients: To the stand mixer, add the eggs one at a time, incorporating them into the mix before each addition. Raise the speed up to medium and in a steady stream add in the 1 cup buttermilk and tablespoon vanilla. Mix until combined. Stop the mixer and scrape down the sides to make sure it is evenly mixed. With the mixer running on medium again, add in the coffee and oil slowly until everything is mixed and a runny batter is formed.
  • Bake and cool: Pour into the prepared pan and bake for 25-30 mins, or until the edges of the cake break away from the pan, or a skewer inserted in the middle comes out clean. Remove from the oven and let the cake cool in the pans on a wire rack.
Dry ingredients in a stainless steel bowl.
Dry ingredients
Chocolate cake batter in a stainless steel mixing bowl.
Wet and dry ingredients combined
2 9" round cake pans filled with chocolate cake batter.
Cake batter in pans.

For The Cream Cheese Buttercream Frosting:

  • Cream butter and cream cheese: In the bowl of a hand or stand mixer, add cream cheese and the unsalted butter and mix on low- medium speed for 2-3 minutes until fully creamed.
  • Add sugar: Stop and scrape down the mixer. Add in the 4 cups of confectioners sugar. Mix on low speed working your way up to medium speed as the sugar mixes in. This should take about 2-3 minutes.
  • Add the wet ingredients: Turn the mixer to low and add in vanilla and milk. Mix for an additional 2-3 minutes until light and fluffy.

To Assemble:

  • Level off the cakes: Carefully remove the cakes from the pans. When the cake is cool, level off the tops to make it even. Use a long serrated knife to help with clean cuts.
  • Frost and Fill: Fill and frost the cake with cream cheese buttercream. If making the 9×13 just top the cake with the frosting!
A chocolate cake with a few slices cut out and one on a diagonal next to the full cake.

Yield

This recipe makes enough cake for 2, 9″ round cake pans that will feed about 12-15 people depending how big you cut the slices. The cream cheese frosting makes enough to fill and frost the cake. You can also make this cake into a 9×13 sheet pan but increase the baking time to 10 more minutes.

You can make this recipe into cupcakes by baking them for 18 minutes.

TIPS FOR RECIPE SUCCESS

  1. Light-colored pans distribute heat more evenly while dark pans could cause the cakes to burn quicker.
  2. Make sure all of your ingredients are at room temperature before mixing the batter. This will help all of the ingredients mix together more easily.
  3. Don’t overmix the batter! Mix just until everything is combined and no streaks of flour remain. Overmixing will result in a tough cake.
  4. If you don’t have buttermilk, you can make your own by adding a teaspoon of lemon juice or vinegar to milk and let it sit for about 15 minutes.
  5. Be careful not to over bake the cake. Chocolate cake is especially prone to drying out, so be sure to check it often towards the end of baking.
  6. Let the cake cool completely before frosting and filling to avoid the frosting from melting.
  7. If you can’t tolerate coffee, you can omit it from this recipe, use additional water or milk as a replacement.

STORAGE AND FREEZING

Storing: A frosted chocolate cake will last in the fridge for up to one week. The frosting itself will last up to two weeks in the fridge.

Freezing: This cake can be frozen unfrosted for up to two months. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw overnight in the fridge before frosting. Cream cheese frosting can also be frozen for up to two months. Store it in an airtight container or freezer bag. Let it thaw overnight in the fridge before using it to frost your cake.

A slice on chocolate cake with cream cheese frosting sitting on a plate.

Recipe FAQ

Does cream cheese buttercream need to be refrigerated?

Yes, cream cheese frosting should be stored in the fridge in an airtight container or in a sealed piping bag.

How can I keep my cake from drying out?

Be careful not to over bake the cake and keep it covered when youre not eating it.

Why is my cream cheese frosting runny?

If your buttercream is too runny it means your cream cheese or butter was too soft when you started mixing it. Or you used too much liquid. Pop in into the fridge for 15-20 minutes. If its still too runny, add 1/3 cup confectioners sugar and mix again.

What makes a cake moist and fluffy?

In this recipe we use oil instead of butter to help keep the cake super moist and fluffy.

FROSTING IDEAS

We think cream cheese frosting is a perfect pairing for this chocolate cake, but you can also use this Classic American Buttercream Frosting recipe as the base for many different flavors!

  • Coffee Buttercream Frosting
  • Mascarpone Frosting
  • Caramel Buttercream Frosting
  • Raspberry Buttercream Frosting
  • Strawberry Buttercream Frosting
A chocolate cake with a few slices cut out and one on a diagonal next to the full cake.

Easy Chocolate Cake with Cream Cheese Frosting

Need a decadent chocolate cake for a party? Try this Easy Chocolate Cake with Cream Cheese Frosting! Making a chocolate cake from scratch can seem intimidating, but this easy recipe makes it simple and fun! The rich chocolate flavor is complemented by the tangy cream cheese frosting for a delicious dessert that's perfect for any occasion!
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Cake, Cakes
Cuisine: American
Diet: Kosher
Keyword: chocolate birthday cake, cream cheese desserts, cream cheese frosted cake, easy chocolate cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling time: 15 minutes
Total Time: 1 hour
Servings: 12 people
Calories: 515kcal
Author: Sam Adler

Equipment

  • 2 8" round cake pans

Ingredients

For the cake

  • 1 1/2 cups granulated sugar
  • 1 1/2 cups all purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 1/2 tablespoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs large
  • 1/2 cup buttermilk
  • 2 tsp vanilla extract
  • 3/4 cups black coffee brewed
  • 1/4 cup vegetable oil

For the cream cheese buttercream

  • 8 oz cream cheese block at room temperature
  • 1/2 cup unsalted butter at room temperature
  • 4 cups confectioners sugar
  • 1/2 tsp vanilla extract
  • 1/2 tbsp milk
US Customary – Metric

Instructions

  • Preheat your oven to 350° F and spray a 9×13” or 2- 8” round pans with baking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the 1 1/2 cups sugar, 1 1/2 cups flour, 3/4 cup cocoa powder, 1/2 tbsp baking soda, 3/4 tsp baking powder, and ½ tsp salt, and mix on low till combined.
  • Add the eggs one at a time, incorporating them into the mix before each addition.
  • Raise the speed up to medium and in a steady stream add in the 1/2 cup buttermilk and vanilla.
  • Mix until combined. Stop the mixer and scrape down the sides to make sure it is evenly mixed.
  • With the mixer running on medium again, add in the 3/4 cup coffee and 1/4 cup oil slowly. Continue mixing until the batter is evenly mixed, it is a runny batter!
  • Pour into the prepared pan and bake for 25-30 mins, or until the edges of the cake break away from the pan, or a skewer inserted in the middle comes out clean.

Make the buttercream

  • In the bowl of a hand or stand mixer, add the 1 block cream cheese and the 1/2 cup unsalted butter and mix on low- medium speed for 2-3 minutes until fully creamed.
  • Stop and scrape down the mixer. Add in the 4 cups of confectioners sugar. Mix on low speed working your way up to medium speed as the sugar mixes in. Mix for 2-3 mins more until fully mixed.
  • Turn the mixer to low and add in the 1/2 tsp vanilla and 1/2 tbsp milk. Mix again on medium speed for 2-3 more minutes until super light and fluffy.

Assemble the cake

  • When the cake is cool, level off the tops to make even. Fill and frost the cake with the cream cheese buttercream. If making the 9×13 just top the cake with the frosting!

Notes

Make sure to measure your flour correctly- with a kitchen scale or by spooning flour into a cup and leveling it off. Never scoop flour because you will pack too much in which will lead to a dense cake. 

Nutrition

Nutrition Facts
Easy Chocolate Cake with Cream Cheese Frosting
Amount Per Serving (1 slice)
Calories 515 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Trans Fat 0.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 68mg23%
Sodium 345mg15%
Potassium 160mg5%
Carbohydrates 82g27%
Fiber 2g8%
Sugar 66g73%
Protein 5g10%
Vitamin A 547IU11%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Chocolate Cakes, Layer Cakes Tagged With: Cheese, Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Sam Adler says

    August 19, 2022 at 7:39 pm

    Hey Lauren! Thank you so much for trying this recipe. I think what happened here is that the cakes should have been made in 3 8″ pans and not 2 8″ pans. I see in the recipe noted on the blog post it states 3 pans should be used and in the card it says 2 as well as the photos. I have updated the recipe card to reflect it accurately. This recipe is the same as my one bowl chocolate cake just baked separately in a different pan. I have made it 100’s of times and have great reviews on that post. Our apologies for the mistake, and hope you try some more recipes soon! XO

    Reply
  2. Sam Adler says

    August 22, 2022 at 3:57 pm

    YAY Laura! Thank you so much for giving this another chance, we appreciate you so much! Our go to cocoa is Hershey’s. If you like a darker taste you can try the Hersheys Dark Chocolate cocoa powder and see how that works! XO

    Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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samadlerphotography

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Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
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•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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