This Chocolate Cake with Cream Cheese Frosting is seriously so freaking easy to make. It’s simple ingredients mixed together in just one bowl turn into a moist, soft, and fluffy chocolate cake that everyone will want the recipe for. Topped with a tangy and sweet classic cream cheese frosting– this is the cake and frosting combo that you didn’t even know you needed!

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 made 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 frost this with a whipped cream cheese frosting or if you run out of butter try cream cheese frosting without butter.

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. Or for something different try this chocolate orange cake!

INGREDIENTS NEEDED

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

How to make this cake

Preheat your oven to 350° F and spray 2 8” round pans with baking spray.

Dry ingredients in a stainless steel bowl.
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.
Chocolate cake batter in a stainless steel mixing bowl.
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.
2 9" round cake pans filled with chocolate cake batter.
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.

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.

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.
A slice on chocolate cake with cream cheese frosting sitting on a plate.
A chocolate cake with a few slices cut out and one on a diagonal next to the full cake.
3.50 stars (2 ratings)

Easy Chocolate Cake with Cream Cheese Frosting

Prep: 10 minutes
Cook: 35 minutes
Cooling time: 15 minutes
Total: 1 hour
Servings: 12 people
This Chocolate Cake with Cream Cheese Frosting is seriously so freaking easy to make. It's simple ingredients mixed together in just one bowl turn into a moist, soft, and fluffy chocolate cake that everyone will want the recipe for. Topped with a tangy and sweet classic cream cheese frosting– this is the cake and frosting combo that you didn't even know you needed!
Print Pin Review Save

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

  • 2 8" round cake pans

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. 

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.
Serving: 1slice, Calories: 515kcal, Carbohydrates: 82g, Protein: 5g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 68mg, Sodium: 345mg, Potassium: 160mg, Fiber: 2g, Sugar: 66g, Vitamin A: 547IU, Calcium: 62mg, Iron: 2mg
Course: Cake, Cakes
Author: Sam Adler
Cuisine: American
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!

I love when you share my recipes!!