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–+ servings
A chocolate cake with a few slices cut out and one on a diagonal next to the full cake.
4 stars (3 ratings)

Easy Chocolate Cake with Cream Cheese Frosting

Prep: 10 minutes
Cook: 35 minutes
Cooling time: 15 minutes
Total: 1 hour
Servings: 12 people
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!
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Ingredients

For the cake

  • 1 1/2 cups (600 g) granulated sugar
  • 1 1/2 cups (375 g) all purpose flour
  • 3/4 cups (129 g) unsweetened cocoa powder
  • 1/2 tablespoon (1 tablespoon) baking soda
  • 3/4 teaspoon (1.5 teaspoon) baking powder
  • 1/2 teaspoon (0.5 teaspoon) kosher salt
  • 2 eggs, large
  • 1/2 cup (240 g) buttermilk
  • 2 tsp (1 tablespoon) vanilla extract
  • 3/4 cups (355.5 g) black coffee, brewed
  • 1/4 cup (109 g) 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 9x13” 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 9x13 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. 
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
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