Chocolate Cake with Chocolate Cream Cheese Frosting

This chocolate cake with chocolate cream cheese frosting is a total chocolate lover’s paradise! This cake is so moist and soft, bursting with rich chocolate flavor in every bite. And the cream cheese frosting? It’s perfectly tangy and super silky, making it the ideal topping to balance out the richness. This recipe is so easy and effortless, it's guaranteed to be the highlight of your day.

This chocolate cake with cream cheese frosting is the ultimate treat for a fun weekend baking day or any celebration! Whether you’re throwing a birthday bash, having a cozy hangout, or just want to add some sweetness to your weekend, this cake brings all the good vibes. Plus, the smell of it baking will fill your kitchen with warmth and excitement—who wouldn’t want to share a slice with their favorite people?

Love recipes like this? Check out my chocolate mousse cake, chocolate orange cake with ganache, cranberry and chocolate cake, chocolate and walnut cake, caramel mousse cake, chocolate ganache cake, and cupcakes with coffee!

Why you'll love this recipe

• Decadent Textures: The cake with chocolate cream cheese frosting is incredibly moist and soft, creating a melt-in-your-mouth experience, while the cream cheese frosting adds a silky, smooth layer that contrasts beautifully.
• Rich Flavors: Each bite has deep, rich chocolate flavor thanks to the cocoa powder and melted chocolate. Perfectly balanced by the tangy sweetness of the cream cheese frosting. Chocolate salted caramel cake is amazing as well.
• Easy to Make: This recipe is straightforward and user-friendly, making it perfect for bakers of all skill levels—no complicated techniques required!
• Perfect for Any Occasion: Whether it’s a birthday, a casual gathering, or just a weekend treat, this cake fits right in and is sure to impress!

Equipment

Using a kitchen scale to make this chocolate cake with chocolate cream cheese frosting is a game changer! It provides accurate measurements, so you can avoid the guesswork that comes with cup measurements, ensuring your cake turns out perfect every time. Plus, weighing your ingredients minimizes cleanup since you can mix everything in one bowl without needing multiple measuring cups. This not only saves time but also helps you focus on the fun of baking!!

Ingredients

Let's make chocolate cake with cream cheese icing!

• Sour Cream: Adds moisture and richness, resulting in a tender crumb that keeps the cake soft and super flavorful.
• Vegetable Oil: Contributes to the cake's moisture, helping to create a light, fluffy texture that stays fresh longer.
• Coffee: Enhances and deepens the chocolate flavor, making it more pronounced without adding any coffee taste.
• Full-Fat Brick-Style Cream Cheese: Ideal for the frosting, it provides a rich, creamy texture and tangy flavor!!
• Melted Semi-Sweet Chocolate: Adds a dreamy richness to the frosting, giving it a silky smooth consistency and intense chocolate flavor. I used these incredible semi sweet chocolate chips from ifiGOURMET Provisions.
• Natural Cocoa Powder: Essential for both the cake and frosting, high-quality cocoa powder brings deep chocolate notes and a rich color to your dessert. I used this high quality cocoa powder from ifiGOURMET Provisions.

See recipe card below for quantities.

Substitutions

• Add More Espresso: Boost the coffee flavor by increasing the amount of espresso or coffee used; this intensifies the chocolate taste for true coffee lovers.
• Serve with Vanilla Ice Cream: Elevate your chocolate cake with icing by pairing a slice of cake with a scoop of creamy vanilla ice cream for the ultimate treat.
• Raspberry Sauce: Drizzle with raspberry sauce for a tart contrast that complements the sweetness of the cake and adds a vibrant pop of color.
• Nutty Twist: Sprinkle chopped nuts, like pecans or hazelnuts, on top of the frosting for added crunch and flavor.

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make chocolate cake with chocolate cream cheese frosting!

Step 1. In a large mixing bowl, whisk together granulated sugar, all-purpose flour, natural cocoa powder, baking soda, baking powder, and kosher salt until well combined.

Step 2. In a separate bowl, combine the wet ingredients. Pour the wet mixture into the dry ingredients and beat until just combined.

Step 3. Finally, slowly add the hot coffee to the batter, mixing until fully incorporated.

Step 4. Pour the batter into the prepared 9x13-inch pan, spreading it evenly. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 5. In a large mixing bowl, beat the butter and cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the cocoa powder, mixing on low speed until combined. Slowly add the powdered sugar in batches.
Pour in the cooled melted chocolate and mix until well combined and smooth. Add the sour cream and beat until everything is blended and fluffy.

Step 6. Top the cooled down cake with the chocolate cream cheese frosting.

Hint: Use the back of a spoon or offset spatula to create pretty swoops in the frosting, it's super easy but impressive!

Pro tips

• Do Not Over mix: Gently mix the batter until just combined to prevent a dense cake; over mixing can develop gluten and lead to a tougher texture.
• Use Hot Coffee: Make sure your coffee is hot and add it to the batter last. This helps with the texture of the cake.
• Whisk or Sift Cocoa Powder: Always whisk or sift the cocoa powder before adding it to the batter and frosting to break up any lumps.
• Cool Down Melted Chocolate: Allow the melted chocolate for the frosting to cool slightly before adding it; this prevents the frosting from becoming too runny.
• Beat the Frosting Well: Whip the cream cheese frosting thoroughly until it’s light and fluffy; this creates a smooth texture and makes it easier to spread or pipe.

FAQ

Storage

Room temperature

Store the chocolate cake with chocolate cream cheese frosting in an airtight container at room temperature for one day because of the cream cheese frosting.

Refrigerator

If you have leftover cake, refrigerate it in an airtight container for up to 3 days. I really don't like refrigerating cake because it dries it out, if you know you're not going to finish it, freeze it!

Freezer

For longer storage, wrap slices or the whole cake tightly in plastic wrap and then in foil or an airtight container. Freeze for up to 3 months. Just thaw in the fridge or on the counter before serving!

Related

Looking for other recipes like this? Try these:

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📖 Recipe

Chocolate Cake with Chocolate Cream Cheese Frosting

Amanda Valsamis

This chocolate cake with chocolate cream cheese frosting is so moist and soft, bursting with rich chocolate flavor in every bite. And the cream cheese frosting? It’s perfectly tangy and super silky, making it the ideal topping to balance out the richness!!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 16 slices

Equipment

• 9X13 metal baking pan
• Handheld or stand mixer
• Measuring cups or kitchen scale
• Measuring Spoons
• Parchment Paper

Ingredients

  

Chocolate Cake

• 2 cups (422 grams) granulated sugar
• 2 cups (254 grams) all purpose flour
• 1 cup (92 grams) natural cocoa powder I used Luker Natural Cocoa Powder 24% from ifiGOURMET Provisions
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• ½ cup (126 grams) whole milk room temperature, 2% will work as well
• ½ cup (118 grams) vegetable oil
• ½ cup (122 grams) sour cream full fat, room temperature
• 1 cup (186 grams) hot coffee can also mix 2 tsps of instant espresso powder with the water

Chocolate Cream Cheese Frosting

• ½ cup (86 grams) semi sweet chocolate chips melted and cooled (I used Selva 46% Semisweet Chocolate Chips from  ifiGOURMET Provisions)
• 8 oz (227 grams) cream cheese full fat, brick style, room temperature
• 12 tablespoons (173 grams) salted butter room temperature, add ¼ teaspoon of kosher if you don't have salted butter
• ¾ cup (75 grams) natural cocoa powder I used Luker Natural Cocoa Powder 24% from  ifiGOURMET Provisions
• 3 ½ cups (485 grams) powdered sugar
• 3 tablespoons sour cream full fat

Instructions

 

Chocolate Cake

• Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
• In a large mixing bowl, whisk together 2 cups (422 grams) of granulated sugar, 2 cups (254 grams) of all-purpose flour, 1 cup (92 grams) of natural cocoa powder, 1 ½ teaspoons of baking soda, 1 ½ teaspoons of baking powder, and 1 teaspoon of kosher salt until well combined.
• In a separate bowl, combine 2 large eggs, 2 teaspoons of vanilla extract, ½ cup (126 grams) of whole milk, ½ cup (118 grams) of vegetable oil, and ½ cup (122 grams) of sour cream. Mix until smooth.
• Pour the wet mixture into the dry ingredients and beat until just combined.
• Finally, slowly add 1 cup (186 grams) of hot coffee to the batter, mixing until fully incorporated.
• Pour the batter into the prepared 9x13-inch pan, spreading it evenly.
• Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Frosting

• In a large mixing bowl, beat together 12 tablespoons (173 grams) of salted butter, vanilla, and 8 oz (227 grams) cream cheese with an electric mixer on medium speed until smooth and creamy.
• Gradually add in ¾ cup (75 grams) of cocoa powder, mixing on low speed until combined.
• Slowly add in 3 ½ cups (485 grams) of powdered sugar in batches, mixing on low speed to avoid a sugar cloud. Increase the speed to medium and beat until fully incorporated and fluffy.
• Pour in the cooled melted chocolate and mix until well combined and smooth.
• Finally, add 3 tablespoons of sour cream and beat until everything is blended and fluffy, about 2 minutes
• Top the cooled down cake with the frosting, spreading it out evenly.

Notes

*you can make 2 eight inch cakes instead of a sheet cake if desired

Do Not Over mix: Gently mix the batter until just combined to prevent a dense cake; over mixing can develop gluten and lead to a tougher texture.

Use Hot Coffee: Make sure your coffee is hot and add it to the batter last. This helps with the texture of the cake.

Whisk or Sift Cocoa Powder: Always whisk or sift the cocoa powder before adding it to the batter and frosting to break up any lumps.

Cool Down Melted Chocolate: Allow the melted chocolate for the frosting to cool slightly before adding it; this prevents the frosting from becoming too runny.

Beat the Frosting Well: Whip the cream cheese frosting thoroughly until it’s light and fluffy; this creates a smooth texture and makes it easier to spread or pipe.

Storage

Room temperature

Store the cake in an airtight container at room temperature for one day because of the cream cheese frosting.

Refrigerator

If you have leftover cake, refrigerate it in an airtight container for up to 3 days. I really don't like refrigerating cake because it dries it out, if you know you're not going to finish it, freeze it!

Freezer

For longer storage, wrap slices or the whole cake tightly in plastic wrap and then in foil or an airtight container. Freeze for up to 3 months. Just thaw in the fridge or on the counter before serving!

 

Link to cocoa powder and chocolate chips