Best Chocolate Cake with Cream Cheese Frosting Recipe
Nothing satisfies a sweet tooth quite like a rich chocolate cake topped with silky cream cheese frosting. The deep cocoa flavor paired with the creamy, slightly tangy topping strikes a perfect balance that keeps dessert lovers coming back for more. This combination brings together the comfort of a classic chocolate cake with cream cheese frosting recipe and the smooth elegance of cream cheese in every bite.
Bakers of all skill levels can master this recipe without stress. Each step is straightforward, and the reward is a decadent treat that looks and tastes bakery-quality. Whether it’s for a birthday, a weekend indulgence, or a simple family gathering, this cake fits right in. The frosting spreads beautifully over the moist layers, creating a smooth, picture-perfect finish.
Expect compliments at every slice. Friends and family won’t just ask for seconds—they’ll ask for the recipe. This dessert doesn’t just impress, it becomes a go-to favorite.
Ingredients of Chocolate Cake with Cream Cheese Frosting
Gather everything you need before starting to keep the process smooth and enjoyable. This chocolate cake uses basic pantry staples, while the cream cheese frosting adds a rich, creamy twist. Each ingredient plays an important role in delivering that perfect balance of moist cake and tangy-sweet frosting. Here’s what you’ll need:
For the Chocolate Cake:
- 1¾ cups all-purpose flour – gives the cake its structure and softness
- ¾ cup unsweetened cocoa powder – adds rich chocolate flavor
- 2 cups granulated sugar – sweetens and adds moisture
- 1½ teaspoons baking powder – helps the cake rise evenly
- 1½ teaspoons baking soda – creates lift and enhances texture
- 1 teaspoon salt – balances sweetness and deepens flavor
- 2 large eggs – bind ingredients and add richness
- 1 cup whole milk – makes the batter smooth and moist
- ½ cup vegetable oil – keeps the cake tender and soft
- 2 teaspoons vanilla extract – boosts flavor and aroma
- 1 cup hot water or hot coffee – intensifies the chocolate taste
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened – the star of the frosting with tangy richness
- ½ cup unsalted butter, softened – adds creaminess and structure
- 3½ cups powdered sugar – sweetens and thickens the frosting
- 1 teaspoon vanilla extract – rounds out the flavor with a warm note
Let all dairy ingredients come to room temperature before mixing for a smooth, lump-free result.
Step-by-Step Guide
Follow this detailed, easy-to-understand guide to bake a soft, chocolatey cake and top it with a smooth cream cheese frosting. Every step has been crafted to ensure your dessert turns out moist, flavorful, and visually stunning.
Step 1: Preheat and Prepare Your Pans
Set your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment paper to make sure the cakes release easily after baking. Lightly dust the pans with flour for extra insurance.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the following:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
Whisking dry ingredients evenly distributes the leavening agents and prevents clumps in your batter.
Step 3: Add Wet Ingredients
To the dry mix, add:
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Beat everything together using a hand mixer or stand mixer on medium speed until smooth, about 1–2 minutes. The batter will look thick at this stage.
Step 4: Add Hot Water or Coffee
Slowly pour in 1 cup hot water or strong hot coffee while mixing on low speed. This step loosens the batter and deepens the chocolate flavor. Don’t worry if the batter seems thin—it’s supposed to be. That’s what gives the cake its moist, soft texture.
Step 5: Pour and Bake
Evenly divide the batter between your prepared cake pans. Use a spatula to level the tops. Place both pans in the oven and bake for 30–35 minutes. Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, the cakes are done.
Step 6: Cool the Cakes
Let the cakes cool in their pans for 10–15 minutes before turning them out onto wire racks. Remove the parchment paper and allow them to cool completely. A fully cooled cake makes frosting much easier and prevents melting.
Step 7: Make the Cream Cheese Frosting
In a large bowl, beat together:
- 8 oz softened cream cheese
- ½ cup softened unsalted butter
Mix until smooth and fluffy, about 2 minutes. Gradually add:
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
Beat until creamy and spreadable. You can add a tablespoon of milk if the frosting feels too thick.
Step 8: Assemble the Cake
Place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting on top using a spatula. Gently place the second cake layer on top and frost the top and sides evenly. Smooth the surface or create soft swirls depending on your preferred look.
Step 9: Chill or Serve
For the best flavor and texture, refrigerate the cake for 30 minutes to 1 hour before slicing. This allows the frosting to set beautifully. Slice generously and enjoy every rich, moist, tangy bite.
This cake keeps well in the fridge for up to 4 days—just cover it tightly to maintain freshness.
FAQs
1. Can I make this chocolate cake ahead of time?
Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frost the cake on the day you plan to serve it for the best texture and appearance.
2. Can I use low-fat cream cheese for the frosting?
Full-fat cream cheese gives the frosting its creamy texture and rich flavor. While low-fat cream cheese can be used, the consistency may be thinner, and the taste slightly less tangy.
3. What can I use instead of coffee in the cake?
If you prefer not to use coffee, simply replace it with hot water. Coffee enhances the chocolate flavor, but it doesn’t make the cake taste like coffee, so it’s entirely optional.
4. How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for about 15 minutes before serving to bring back the soft texture of the frosting.
5. Can I freeze the cake?
Yes, this cake freezes well. You can freeze the unfrosted cake layers wrapped in plastic wrap and foil for up to 2 months. Thaw them in the fridge overnight before frosting. You can also freeze individual frosted slices if wrapped tightly.
Conclusion
Chocolate cake with cream cheese frosting isn’t just a dessert—it’s a celebration in every bite. With its moist, rich layers and silky, tangy topping, this cake has the power to turn any ordinary day into something special. The recipe is simple to follow, the ingredients are easy to find, and the results are always rewarding. Whether you’re baking for a birthday, a family dinner, or simply treating yourself, this cake checks all the boxes for flavor, texture, and satisfaction. Once you serve it, don’t be surprised if everyone asks for seconds—and the recipe.
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