Chocolate Cake with Cream Cheese Frosting – Recipe Card
This chocolate cake with cream cheese frosting is rich, moist, and perfectly balanced with a tangy, smooth frosting. A must-bake for birthdays, holidays, or when you simply need a chocolate fix done right.
Ingredients
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp espresso powder (optional)
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or water
- ¾ cup mini chocolate chips (optional)
For the Cream Cheese Frosting:
- 8 oz full-fat block cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3½ cups powdered sugar (sifted)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prep & Preheat:Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Mix Dry Ingredients:In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder.
- Mix Wet Ingredients:In a separate bowl, beat eggs, buttermilk, oil, and vanilla. Gradually mix into dry ingredients. Add hot coffee last; stir until just combined. Fold in chocolate chips if using.
- Bake:Divide batter into pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool in pans for 10 mins, then transfer to a rack to cool completely.
- Make Frosting:Beat cream cheese and butter until smooth. Add powdered sugar slowly. Mix in vanilla and salt. Chill for 10–15 minutes if needed.
- Assemble Cake:Level cake layers. Spread frosting between layers and on top. Decorate with chocolate shavings, berries, or sprinkles.
Notes
- Room Temp Ingredients: For the best frosting texture, make sure your cream cheese and butter are fully softened before mixing.
- Buttermilk Substitute: No buttermilk? Use 1 cup of milk + 1 tablespoon of lemon juice or vinegar.
- Even Layers: Use a serrated knife to level cake layers for a professional look.
- Chill for Clean Cuts: Refrigerate the frosted cake for 20–30 minutes before slicing to get clean, bakery-style cuts.
- Frosting Fix: If your frosting is too soft, pop it in the fridge for 10 minutes to firm it up before spreading.