Chocolate Cake with Cream Cheese Frosting
This moist chocolate cake with cream cheese frosting is a classic you'll want to make over and over again. The cake has an intense chocolate flavor and the tangy cream cheese frosting compliments the richness perfectly. The entire cake is easy to make in a little over an hour!
Equipment
- 1 5-quart stand mixer or electric mixer
- 1 cake stand
- 1 offset spatula
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Ingredients
Chocolate Cake
- 97 grams neutral oil
- 1 large egg room temperature
- 168 grams buttermilk room temperature
- 1 teaspoon vanilla extract
- 120 grams all purpose flour
- 225 grams granulated sugar
- 56 grams cocoa powder Dutch-processed or natural
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 140 grams hot brewed coffee
Cream Cheese Frosting
- 226 grams full-fat cream cheese room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 360 grams powdered sugar
Instructions
Chocolate Cake
- Preheat oven to 350°F or 180°C. Line 2 6-inch round cake pans with parchment paper and set aside
- In a large mixing bowl, whisk together oil, egg, buttermilk, and vanilla extract.97 grams neutral oil, 1 large egg, 168 grams buttermilk, 1 teaspoon vanilla extract
- Pour flour, sugar, cocoa powder, baking powder, baking soda, and salt into the wet ingredients. Fold with a rubber spatula until smooth with no lumps.120 grams all purpose flour, 225 grams granulated sugar, 56 grams cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Pour in ½ of hot coffee and fold with a rubber spatula until smooth. Pour in the second half and repeat. The batter will be thin.140 grams hot brewed coffee
- Add batter evenly to the prepared cake pans and bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool in their pans before removing and transferring to a wire rack to cool completely.
Cream Cheese Frosting
- Add softened cream cheese, vanilla, and salt to the bowl of a stand mixer. Beat on medium speed for 2-3 minutes until fluffy and creamy.226 grams full-fat cream cheese, 1 teaspoon vanilla extract, ½ teaspoon salt
- With the mixer on low, gradually add the powdered sugar 1 cup at a time until well combined. Mix on medium speed for 2 minutes.360 grams powdered sugar
Assembly
- Place one chocolate cake layer on a cake stand and spread ¾ cup frosting evenly across the top.
- Flip the second layer upside down and place it on top of the first layer. Carefully spread a thin coat of frosting around the whole cake with an offset spatula.
- Chill the cake in the freezer for 20 minutes.
- Once the crumb coat is firm, spread a final layer of frosting around the entire cake. Slice and enjoy!
Video
Notes
Use a kitchen scale for the best results. If you don't have one, measure the flour correctly using the spoon and level method.
Don't overmix the batter. Overmixing results in dense cakes with sunken centers.
Wait for the cake layers to cool completely before decorating or the frosting will melt and slide off the cakes.
Storage: Store the unsliced cake in a large airtight container or cake carrier for up to 5 days. Cover the sliced section with extra frosting so it doesn't dry out.
Freezing: Wrap individual cake slices in cling film and freeze in an airtight container for up to 3 months. I don't recommend freezing the unsliced cake.
Nutrition
Serving: 1sliceCalories: 389.3kcalCarbohydrates: 60.8gProtein: 4gFat: 16.2gSaturated Fat: 5.2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 7.3gTrans Fat: 0.03gCholesterol: 34.2mgSodium: 338.4mgPotassium: 138.2mgFiber: 2gSugar: 49.7gVitamin A: 295.8IUCalcium: 54.6mgIron: 1.3mg
Tried this recipe?Let us know how it was!