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?
Check out my chocolate mousse cake and chocolate orange cake with ganache as well!
Jump to:
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! My cranberry and chocolate cake is easy too!
- Perfect for Any Occasion: Whether it’s a birthday, a casual gathering, or just a weekend treat, this chocolate cake with cream cheese icing 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. I use it in my caramel mousse cake and chocolate ganache cake as well!
- Full-Fat Brick-Style Cream Cheese: Ideal for the frosting, it provides a rich, creamy texture and tangy flavor!! I use it in my chocolate orange cupcakes too!
- 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. Check out my strawberry chocolate brownies if you like fruity chocolate!
- Nutty Twist: Sprinkle chopped nuts, like pecans or hazelnuts, on top of the frosting for added crunch and flavor. Check out my chocolate and walnut cake!
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: I always get the question, do I have to use hot coffee in this recipe? The answer is yes! Make sure your coffee is hot and add it to the batter last. This helps with the texture of the cake and the flavor!
- 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
How to tell when the chocolate cake is done?
The toothpick should come out with a few moist crumbs. If the toothpick is wet, it is not done. Try not to over bake the cake, keep an eye on it and check at the recommended time.
What if I don't have sour cream?
You can use whole milk plain greek yogurt if you do not have sour cream.
Do I have to add cocoa powder and melted chocolate to the frosting?
Yes! If you leave one out the chocolate flavor will not be as rich and the consistency and texture will be off.
Why is my cake dry?
Over baking the cake make the cake dry. Even if the toothpick is wet, check after another 2 minutes, it will finish baking quickly if its at the end of the recommended time.
Can I make this recipe into chocolate cupcakes with cream cheese frosting?
I would follow my chocolate cupcake recipe linked here and double the cupcake recipe if using the same amount of frosting.
Can I make the chocolate cream cheese frosting ahead of time?
Yes! Store the frosting in the refrigerator for up to 2 days before using, take it out to get soft before using, about 30 minutes.
How do I store this cake?
There is a storage section with detailed information on storing below within the post.
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:
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, TikTok, and Pinterest!
📖 Recipe
Chocolate Cake with Chocolate Cream Cheese Frosting
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
- 2 teaspoons baking soda
- 1 teaspoon 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, 2 teaspoons of baking soda, 1 teaspoon 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.
Andrea says
I made this right when I saw it! It was a huge hit!
Amanda says
I'm so happy to hear it!!
Ashley says
The chocolate flavor was spot on!
Dee says
I made this for my daughters birthday, I will make it again and again!
Amanda says
That makes me happy!
Paulina says
I couldn’t stop eating the frosting, it almost didn’t make it onto the cake
Amanda Valsamis says
haha!! I've been there! So happy you liked it 🙂