The Ultimate Recipe for Irresistible Chocolate Cake with Cream Cheese Frosting

Indulge in the perfect harmony of rich, decadent chocolate cake and a luscious, tangy cream cheese frosting. This recipe transforms simple ingredients into an extraordinary dessert, ideal for any celebration or a delightful everyday treat. Prepare to bake a cake that’s not just delicious, but incredibly moist, deeply flavorful, and beautifully balanced.

If you’re searching for that ultimate dessert that combines the deep, comforting flavor of chocolate with the bright, creamy zest of cream cheese, look no further. This recipe for **chocolate cake with cream cheese frosting** is designed to deliver a show-stopping cake that’s surprisingly easy to make. Whether it’s for a birthday celebration, a holiday gathering, or simply a weekend indulgence, this cake will impress every time. Let’s delve into the details that make this classic combination so extraordinary and why it will become your new go-to chocolate cake recipe!

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Why You’ll Absolutely Adore This Chocolate Cream Cheese Cake Recipe!

This isn’t just another cake recipe; it’s a meticulously crafted formula designed for maximum flavor and ease. Here’s why this particular chocolate cake with cream cheese frosting stands out from the rest and will quickly become a cherished favorite:

• Unbelievably Rich and Moist: Forget dry, crumbly cakes! The unique combination of buttermilk, vegetable oil, and hot liquid (water or hot chocolate) in this recipe works wonders. Buttermilk tenderizes the crumb, while oil ensures lasting moisture. The hot liquid blooms the cocoa powder, intensifying the chocolate flavor and contributing to an incredibly tender, melt-in-your-mouth texture that stays moist for days.
• Deep, Intense Chocolate Flavor: We’re talking serious chocolate satisfaction here. By opting for a high-quality dark cocoa powder, you’ll achieve a profound, complex chocolate taste that avoids being overly sweet. It’s the kind of deep, dark chocolate flavor that true enthusiasts crave, making every bite a luxurious experience.
• Perfectly Balanced Creamy Frosting: The accompanying cream cheese frosting is the ideal counterpoint to the rich chocolate. It’s wonderfully creamy, perfectly sweet, and boasts a delightful tangy kick from the cream cheese. This balance prevents the cake from being too heavy, ensuring each mouthful is as refreshing as it is indulgent. It’s light yet rich, smooth, and utterly irresistible.
• Effortlessly Simple to Make: Despite its impressive appearance and gourmet taste, this chocolate cake recipe is surprisingly straightforward. With clear, easy-to-follow steps and readily available ingredients, even novice bakers can achieve spectacular results. It’s a testament to how simple techniques can yield truly professional-quality desserts. Prepare to be amazed by how easily you can create this masterpiece!

Essential Pantry Staples for Your Chocolate Cake with Cream Cheese Frosting

Crafting the perfect chocolate cake and its accompanying frosting starts with understanding your ingredients. Below is a detailed look at the key components for this recipe, along with tips for best results. For the complete list of measurements, please refer to the detailed recipe card at the bottom of the page!

• Buttermilk: This acidic ingredient is crucial for activating the baking soda, which contributes to the cake’s tender crumb and moist texture. I always recommend full-fat buttermilk for the richest flavor and best consistency, but any buttermilk you can find will work beautifully. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5-10 minutes until it slightly curdles before using.
• Vegetable Oil: While butter adds flavor, vegetable oil is key for keeping this cake incredibly moist. Oil remains liquid at room temperature, unlike butter, which solidifies. This ensures a consistently moist cake texture that lasts longer. Canola oil is a great substitute, but avoid olive oil as its strong flavor can alter the cake’s taste significantly.
• All-Purpose Flour: The foundation of our cake’s structure. When measuring flour, always use the spoon-and-level method: spoon the flour into your measuring cup and then level it off with a straight edge. This prevents compacting the flour, which can lead to a dry, dense cake.
• Dark Cocoa Powder: This is where the deep, intense chocolate flavor comes from! Dark cocoa powder (often Dutch-processed) provides a richer, less bitter, and darker colored cake. My favorite is King Arthur’s dark cocoa. If you only have natural unsweetened cocoa powder, that will work too, but the color and depth of flavor will be slightly different.
• Pure Vanilla Extract: A splash of high-quality vanilla extract enhances the chocolate flavor and adds a beautiful aromatic complexity to both the cake and frosting. Don’t skimp on good vanilla – it truly makes a difference!
• Unsalted Butter: For the frosting, unsalted butter is preferred as it gives you complete control over the salt content, allowing you to perfectly balance the flavors. Always ensure it’s at room temperature for the creamiest, lump-free frosting. If you only have salted butter, you can use it, but omit the extra salt called for in the frosting recipe.
• Cream Cheese: The star of our frosting! For the best taste and texture, full-fat cream cheese is non-negotiable. Low-fat or whipped cream cheese contains more water and less fat, which can result in a runny, greasy, or unpleasant-tasting frosting. Ensure it’s softened to room temperature for smooth beating.
• Powdered Sugar (Confectioners’ Sugar): This fine sugar dissolves easily, creating a smooth, silky frosting. In 2024, we’re embracing efficiency: unless your powdered sugar is particularly lumpy, there’s no need to sift it! Just scoop it directly into your mixer cup by cup.
• Heavy Whipping Cream: This ingredient is the secret to an unbelievably light and fluffy cream cheese frosting. It adds richness and helps create that heavenly, smooth consistency, making your frosting pipeable and spreadable without being too dense.

Step-by-Step Guide: Baking the Perfect Chocolate Cake Layers

Creating the moist, tender chocolate cake layers is the first step to your stunning dessert. Follow these detailed instructions to ensure flawless results every time:

1. Preheat Oven and Prepare Cake Pans: Start by preheating your oven to 325°F (165°C). This lower temperature helps the cake bake more evenly, preventing dry edges. Prepare three 8-inch round cake pans by generously spraying them with non-stick cooking spray. For easy release and perfect edges, line the bottoms of the pans with parchment paper circles. Spray the parchment paper again for good measure. This extra step guarantees your cakes won’t stick, ensuring a beautiful presentation. Set the prepared pans aside.
2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl if using a hand mixer, add your dry ingredients: all-purpose flour (remember to spoon and level!), granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Mix on the lowest speed for about 30 seconds to 1 minute, until all ingredients are thoroughly combined and there are no visible clumps. This ensures leavening and flavor are evenly distributed throughout the batter.
3. Whisk Together Wet Ingredients: In a separate large mixing bowl, whisk together the eggs (at room temperature), buttermilk (at room temperature), hot water (or hot chocolate for an even richer flavor boost), pure vanilla extract, and vegetable oil. Whisk until all these liquid ingredients are completely homogenous and well combined. Room temperature ingredients are crucial for creating a smooth, emulsified batter.
4. Gently Combine Wet and Dry: With your stand mixer still on the lowest speed, slowly pour the wet ingredients mixture into the dry ingredients. Mix just until *barely* combined. It’s essential not to overmix at this stage; overmixing develops gluten, which can lead to a tough, dense cake. Once most of the flour streaks disappear, stop the mixer. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring no pockets of unmixed ingredients remain, then give it one final gentle fold.
5. Bake to Perfection: Divide the silky chocolate cake batter evenly among your three prepared 8-inch cake pans. You can use a kitchen scale for precision if you want perfectly uniform layers. Bake for 30-33 minutes. To check for doneness, gently insert a toothpick into the center of a cake. It should come out with a few moist crumbs attached, but not wet batter. Cakes that are too dry will result in a clean toothpick. Allow the cakes to cool in their pans on wire racks for 15 minutes. This allows them to firm up slightly before transferring. After 15 minutes, carefully invert them onto a cooling rack to cool completely to room temperature.
6. Prepare Cakes for Frosting: Once the cake layers are completely cool (this is important to prevent frosting from melting!), use a serrated knife to level the tops if they have domed. This creates flat surfaces for stacking, ensuring a stable and professional-looking cake. Wrap each leveled cake layer tightly in plastic wrap and place them in the freezer for at least 30 minutes, or up to several days. Freezing the cake layers makes them much easier to handle, stack, and frost without tearing.

Crafting the Dreamy Cream Cheese Frosting: Your Step-by-Step Guide

This cream cheese frosting is the perfect sweet and tangy complement to the rich chocolate cake. Its smooth, airy texture will make you swoon! Here’s how to achieve frosting perfection:

1. Cream Butter and Cream Cheese: In the bowl of your stand mixer, fitted with the paddle attachment, add the softened unsalted butter and full-fat cream cheese. Both must be at room temperature for a smooth, lump-free frosting. Beat on medium speed for a full 2 minutes, allowing the ingredients to thoroughly combine and become light and fluffy. Stop the mixer, and use a rubber spatula to generously scrape down the sides and bottom of the bowl, ensuring everything is incorporated. Beat again for another 2 minutes until the mixture is truly light and airy.
2. Incorporate Remaining Ingredients: Reduce the mixer speed to low. Gradually add the powdered sugar, one cup at a time, allowing it to incorporate fully before adding more. Once all the sugar is in, pour in the heavy whipping cream, pure vanilla extract, and a pinch of salt. Beat on low speed just until combined, starting slowly to avoid a powdered sugar cloud! Once again, scrape down the sides and bottom of the bowl thoroughly with your spatula.
3. Achieve Perfect Frosting Consistency: Increase the mixer speed to medium-high and beat the frosting for 3 to 5 minutes. This whips air into the frosting, making it light and fluffy while ensuring all ingredients are perfectly blended. For an extra smooth, professional finish, turn off the mixer and use a rubber spatula or wooden spoon to gently beat out any remaining air pockets by hand. This technique helps achieve a beautifully smooth, spreadable frosting that’s a dream to work with.

Cake Assembly: Tips for a Beautifully Layered Chocolate Cake with Cream Cheese Frosting

Assembling a layered cake can seem daunting, but with these simple tips and tricks, you’ll create a stunning, professional-looking cake with ease. Don’t stress – it’s all about technique and a little patience!

1. First Layer Foundation: Place your first chilled cake layer, top side up, onto your desired cake stand or serving plate. For stability, you might want to place a dollop of frosting on the stand first to “glue” the cake down. Add approximately 1 cup of your prepared cream cheese frosting to the center of this layer. Using an offset spatula, gently spread the frosting evenly to the edges of the cake. Periodically get down to eye level to ensure the frosting is spread as uniformly as possible – this sets the stage for even layers.
2. Repeat with Remaining Layers: Carefully place the second chilled cake layer on top of the frosted first layer. Repeat the frosting process, spreading another cup of frosting evenly. Finally, place the third cake layer on top, but this time, position it top side down. This provides a perfectly flat, smooth surface for your final frosting layer.
3. The Essential Crumb Coat: This step is critical for a smooth, crumb-free final finish. Take a small amount of your remaining cream cheese frosting (about ½ cup) and apply a very thin, even layer around the entire cake – top and sides. This “crumb coat” traps any loose cake crumbs, preventing them from mixing into your beautiful final frosting. Don’t worry about perfection here, just cover the cake. Once applied, place the cake in the freezer for about 10-15 minutes, or in the fridge for 20-30 minutes, allowing the crumb coat to firm up.
4. Final Frosting and Garnish: Once the crumb coat is firm to the touch, retrieve your cake. Apply the remaining frosting generously, using your offset spatula or a cake scraper to achieve a smooth finish on both the top and sides. Take your time to get it as neat as you like. For a fun and festive touch, garnish with colorful rainbow sprinkles, chocolate shavings, or fresh berries. Slice, serve, and enjoy!

Expert Baking Tips for a Flawless Chocolate Cream Cheese Cake

Achieving baking perfection often comes down to a few key techniques and insider knowledge. Here are my top tips and tricks to ensure your chocolate cake with cream cheese frosting turns out absolutely perfect:

• Ensure Room Temperature Ingredients: This cannot be stressed enough! Eggs, butter, and cream cheese at room temperature emulsify better, creating a smoother, more uniform batter and frosting. Cold ingredients lead to lumps and can cause separation. Plan ahead and take them out of the fridge at least 1-2 hours before you start baking.
• Avoid Overmixing the Batter: Once you’ve added the wet ingredients to the dry, mix just until the flour streaks disappear. Overmixing develops gluten, which can result in a dense, tough cake rather than the light, tender crumb we’re aiming for. A light hand and a watchful eye are your best friends here.
• Always Do the Crumb Coat: This is a non-negotiable step for a professional-looking cake! A thin layer of frosting applied first (the crumb coat) effectively traps any loose crumbs, preventing them from making their way into your final, pristine layer of frosting. It acts as a sealant and provides a smooth base. Don’t skip it!
• Level Your Cake Layers: To ensure your cake stacks evenly and looks beautifully balanced, level the tops of your cooled cake layers. A serrated knife or a dedicated cake leveler works wonders. Flat layers mean a stable cake and a polished finish.
• Chill Your Cake Layers: After leveling, wrap your cake layers in plastic wrap and freeze them for at least 30 minutes (or refrigerate for an hour). Chilled or slightly frozen cake layers are much firmer and less prone to tearing or crumbling when you’re frosting and stacking, making the assembly process significantly easier.
• Master Frosting Consistency: Your cream cheese frosting should be smooth, spreadable, and hold its shape. If your frosting is too thick, add heavy whipping cream (start with ½ teaspoon at a time) until it reaches the desired consistency. If it’s too thin, gradually add more powdered sugar (1 tablespoon at a time) until it thickens up.
• Don’t Rush the Cooling Process: Patience is a virtue in baking! Ensure your cake layers are completely cool before you even think about frosting them. Warm cake plus frosting equals a melted, sliding mess. Cooling racks are essential for proper air circulation and even cooling.
• Scrape Your Bowls Thoroughly: Whether mixing cake batter or frosting, frequently stop and scrape down the sides and bottom of your mixing bowl with a rubber spatula. This ensures all ingredients are fully incorporated and prevents unmixed pockets, leading to a consistent product.

Recommended Kitchen Tools for This Recipe:

Having the right tools can make all the difference in your baking experience. Here are some of the essential items I use in my kitchen to make this chocolate cake:

• Stand Mixer: While a hand mixer works, a stand mixer is truly invaluable for both the cake batter and especially for achieving that perfectly whipped, fluffy cream cheese frosting. It saves time and effort, ensuring consistent results.
• 8-Inch Cake Pans: Having three identical 8-inch round cake pans is ideal for creating multi-layered cakes without having to bake in batches. Look for good quality, even-heating pans.
• Offset Spatula: This tool is a game-changer for spreading frosting smoothly and evenly between layers and around the sides of your cake. Its angled blade makes it easy to maneuver.
• Wire Racks: Essential for cooling cakes properly. They allow air to circulate around all sides of the cake, preventing condensation and ensuring even cooling, which is crucial for perfect texture.
• Cake Turntable: A revolving cake stand makes frosting and decorating incredibly simple, allowing you to rotate the cake smoothly for an even application.
• Cake Scraper: For achieving perfectly smooth and straight sides on your frosted cake, a cake scraper is indispensable.
• Large Mixing Bowl: A sturdy, generously sized mixing bowl is vital for combining your wet and dry ingredients without spills, especially when using a hand mixer.

Frequently Asked Questions About Baking This Chocolate Cake with Cream Cheese Frosting

Here are answers to common questions you might have when preparing this delicious chocolate cake. If your question isn’t covered, please feel free to leave a comment below!

Q: Can I use a different size cake pan for this recipe?

A: Yes, absolutely! This recipe is adaptable.

• For **four 6-inch cake layers**, you’ll get taller, narrower slices. Reduce the baking time slightly by about 5 minutes, as the layers will be thinner. Keep an eye on them!
• For **two 8-inch cake layers** (instead of three), you’ll have thicker layers and a slightly shorter cake. Increase the baking time by about 5-10 minutes. Always use the toothpick test to ensure they are fully baked. Remember to divide the batter evenly between the two pans.

Adjusting pan sizes might require slight alterations to baking time, so the toothpick test is your best friend!

Q: How do I properly store the finished chocolate cake?

A: Due to the cream cheese frosting, this cake must be refrigerated. Wrap the entire cake or individual slices tightly in plastic wrap to prevent it from drying out or absorbing odors from the fridge. Store it in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, allow slices to come to room temperature for 20-30 minutes before serving.

Q: Can I use regular unsweetened cocoa powder instead of dark cocoa powder?

A: Yes, you can definitely use regular unsweetened cocoa powder. However, using dark cocoa powder (often Dutch-processed) will yield a cake with a deeper, richer chocolate flavor and a darker, more dramatic color. Regular cocoa powder will still produce a delicious cake, but the flavor profile will be slightly brighter and less intense, and the cake will be lighter in color. Both options are tasty!

Q: What’s the best way to keep this cake incredibly moist during storage?

A: The key to keeping your chocolate cake with cream cheese frosting moist is proper sealing. Always wrap the cake (whole or individual slices) tightly in several layers of plastic wrap. This creates a barrier against air, which is the primary cause of dryness. Then, place the wrapped cake in an airtight container. Storing it in the fridge as recommended helps maintain the freshness and prevents the frosting from spoiling, while the tight wrapping keeps the cake itself moist and delicious.

Q: Can I make this chocolate cake ahead of time?

A: Absolutely! This cake is excellent for making ahead. You can bake the cake layers up to 2-3 days in advance, wrap them tightly in plastic wrap, and store them at room temperature or in the fridge. For longer storage, freeze them (see freezing tips below). The cream cheese frosting can also be made 1-2 days ahead and stored in an airtight container in the fridge; just re-whip it for a minute or two before frosting the cake to restore its creamy texture. This makes assembly day much less stressful!

Storing and Freezing Your Delicious Chocolate Cake

To ensure your homemade chocolate cake with cream cheese frosting stays fresh and delicious for as long as possible, follow these simple storage guidelines:

For short-term storage, wrap the entire cake or any leftover individual slices tightly in plastic wrap to create an airtight seal. Then, place it in an airtight container to further protect it from drying out or absorbing refrigerator odors. Store the cake in the refrigerator for up to 5 days. Remember to let slices come to room temperature for about 20-30 minutes before serving for the best taste and texture.

Freezing Instructions for Future Indulgence

This chocolate cake freezes beautifully, making it perfect for meal prep or saving leftovers! To freeze, ensure each individual slice is tightly wrapped in several layers of plastic wrap, then placed in a freezer-safe bag or airtight container. This prevents freezer burn and maintains freshness. Store in the freezer for up to 30 days. When you’re ready to enjoy, simply transfer a slice to the refrigerator overnight to thaw, or let it sit at room temperature for an hour before serving.

Explore More Delightful Cake Recipes:

• Easy Lemon Loaf Cake With Blueberry Glaze Recipe
• Easiest Lemon Sheet Cake With Lemon Curd
• Easy To Make Chocolate Graham Cracker Cake

LOOKING FOR MORE CHOCOLATE CAKE AND DESSERT RECIPES LIKE THIS ONE? EXPLORE BELOW!

I genuinely hope you have as much fun baking and, more importantly, eating this incredibly delicious **Chocolate Cake With Cream Cheese Frosting** as I do! It’s truly a labor of love that brings so much joy. Your feedback is invaluable, so please don’t hesitate to leave a 5-star review and a comment below if you loved the recipe or have any questions. It means the world to me to hear from you. Also, stay connected and follow me on Instagram, Pinterest, and TikTok for more fun baking content, tips, and inspiration. I can’t wait to connect with you there and see your beautiful creations!

Recipe

Chocolate Cake with Cream Cheese Frosting

Molly Murphy

Indulge in this rich, incredibly moist chocolate cake, made with simple ingredients and generously paired with the best tangy, creamy cream cheese frosting for an absolutely amazing dessert!

Print Recipe
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Course Dessert

Cuisine American

Servings 16 SLICES

Ingredients

For the Cake:

• 3 large eggs room temperature
• 1 cup buttermilk full fat, room temperature
• 1 cup hot water or hot coffee for deeper flavor
• ½ cup vegetable oil
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour spooned and leveled
• 1 ¾ cups granulated sugar
• ¾ cup dark cocoa powder King Arthur is my favorite, or Dutch-processed
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt

For the Cream Cheese Frosting:

• 1 cup unsalted butter room temperature
• 6 ounces full-fat cream cheese room temperature
• 7 cups powdered sugar
• ¼ cup heavy whipping cream
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt

Instructions

For the Chocolate Cake:

• Preheat your oven to 325°F (165°C). Lightly spray three 8-inch cake pans with cooking spray, then line the bottoms with parchment paper circles. Spray again and set aside.
• In a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Mix on low speed for 30-60 seconds until thoroughly combined.
• In a separate large bowl, whisk together the room temperature eggs, buttermilk, hot water (or coffee), pure vanilla extract, and vegetable oil until evenly combined.
• With the mixer on the lowest speed, slowly pour the wet ingredients into the dry ingredients. Mix just until combined and no dry streaks of flour remain. Scrape the bottom and sides of the bowl with a rubber spatula to ensure even mixing, then give one final gentle fold.
• Divide the batter evenly between the prepared cake pans. Bake for 30-33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Allow the cakes to cool in the pans on wire racks for 15 minutes, then carefully invert them onto a cooling rack to cool completely to room temperature.
• Once completely cool, level the tops of the cakes with a serrated knife if needed. Wrap each cake layer tightly in plastic wrap and freeze for at least 30 minutes to firm them up for easier frosting.

For the Cream Cheese Frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and full-fat cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl thoroughly. Beat again for another 2 minutes until light and fluffy.
• With the mixer on low speed, gradually add the powdered sugar, followed by the heavy whipping cream, pure vanilla extract, and salt. Beat on low speed just until combined. Scrape down the sides of the bowl again.
• Increase the mixer speed to medium-high and beat for 3 to 5 minutes, until the frosting is light, fluffy, and smooth.
• For an extra smooth finish, turn off the mixer and use a rubber spatula or wooden spoon to hand-beat out any remaining air pockets.

Assembly:

• Place the first chilled cake layer, top side up, on your cake stand or serving plate. Spread about 1 cup of cream cheese frosting evenly to the edges using an offset spatula. Ensure it’s level by checking at eye level.
• Carefully place the second cake layer on top and repeat the frosting process. For the final layer, place it top side down to create a perfectly flat top surface for frosting.
• Apply a thin layer of cream cheese frosting around the entire cake (top and sides) to create a crumb coat. This traps any loose crumbs. Freeze the cake for about 10-15 minutes to set the crumb coat.
• Once the crumb coat is set, apply the remaining frosting evenly over the entire cake. Use a cake scraper for smooth sides if desired. Garnish with rainbow sprinkles or other decorations.
• Serve this cake best at room temperature. Store any leftovers wrapped in plastic wrap and placed in an airtight container in the fridge for up to 5 days. Individual slices can be wrapped and frozen for up to 30 days; thaw in the fridge overnight before serving.

Keyword cake, layered cake, chocolate, cream cheese, homemade cake, dessert

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