Easy Chocolate Lemon Cake

Chocolate and lemon might seem like an unlikely duo, but this moist Chocolate Lemon Cake recipe proves that the combination is incredible! The cake is ultra-moist and deeply chocolatey, and it’s crowned with a tangy lemon cream cheese frosting that brightens every bite.

The richness of the cocoa balances the zing of citrus perfectly – neither flavor overpowers the other. Best of all, this show-stopping treat is incredibly easy to make at home. No complicated steps or layering required; just one bowl for the batter and one for the frosting. If you’re craving something a little different for your next bake, this dark chocolate lemon cake is the delicious answer. Check out my chocolate orange ganache cake and chocolate caramel cake as well!

Why you'll love this recipe

• Flavor: The rich chocolate citrus cake is beautifully complemented by the tangy, zesty lemon frosting, creating a dessert that’s unique and lemon chocolate is unforgettable. Lemon cookie sandwiches are so good too!
• Simple Ingredients: All the ingredients are pantry staples or easy-to-find grocery items, so there’s no need for a special shopping trip. My chocolate ganache cake and apricot tart is simple too!
• Easy to Make: No advanced baking skills required! This recipe comes together with simple steps and basic ingredients – perfect for beginners.
• One Layer: A single-layer cake means less effort and cleanup without sacrificing flavor or presentation. Chocolate cream cheese cake is also one layer!

Equipment

Using a kitchen scale is a total game-changer when making this chocolate cake with lemon frosting. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

Ingredients for the Cake

What you'll need for chocolate and lemon cake:

• Natural Cocoa Powder: Provides a rich, deep chocolate flavor that’s essential for this old fashioned chocolate lemon cake. I have not tested this cake with dutch processed cocoa, use natural unsweetened cocoa for proper rise.
• Butter: Used in the frosting for richness. Make sure it’s softened to room temperature for easy mixing.
• Sour Cream: Adds moisture and a slight tanginess to the cake, keeping it soft and tender.
• Hot Coffee: Intensifies the chocolate flavor and ensures a moist, luscious texture. If you prefer not to use coffee, hot water can be used, but coffee really makes the chocolate pop!
• Kosher Salt: Balances the sweetness and enhances all the other flavors in the cake.
• Vegetable Oil: Helps create a moist, tender crumb and ensures the cake stays soft even after chilling.
• Full-Fat Brick Style Cream Cheese: Sweetens and thickens the cream cheese frosting. This fine sugar ensures a smooth, fluffy frosting.
• Lemon Zest: Brings a bright, citrusy zing to the frosting, perfectly complementing the chocolate. Check out my no bake lemon cheesecake too!
• All-Purpose Flour: Gives the cake structure. Regular AP flour works best here (no need for special cake flour).

See recipe card below for quantities.

Variations

Twists on lemon chocolate cake!

• Orange Twist: Swap the lemon zest in the frosting for orange zest to give the cake a slightly sweeter and mellower citrus flavor. Chocolate orange cupcakes are amazing as well!
• Layer It Up: Double the recipe and create a two layer cake for birthdays or special celebrations to make it even more impressive.
• Lemon Curd Chocolate Cake: Swirl some homemade lemon curd or store bought into the frosting on top!
• Chocolate Chips: Add a handful of mini chocolate chips to the top of the cake to make it extra fun and add some texture.
• Gluten Free: Use a reliable 1:1 gluten-free flour blend to make this cake accessible to those with gluten sensitivities.

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

Instructions

Let's make chocolate cake with lemon frosting!

Step 1. In a large bowl with an electric mixer on low, beat together 1 cup granulated sugar, 1 cup all-purpose flour, ½ cup natural cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt.

Step 2. In another bowl, beat together 1 egg, 1 teaspoon vanilla extract, ¼ cup milk, ¼ cup vegetable oil, and ¼ cup room temperature sour cream.

Step 3. Gradually add the wet ingredients to the dry ingredients, beating until just combined.

Step 4. Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix. Don’t be alarmed if the batter seems thin after adding the coffee – that’s normal and results in a wonderfully moist cake. Pour the cake batter into the pan, spreading it out evenly. Bake for 27-30 minutes or until a toothpick comes out clean.

Step 5. Beat the cream cheese, butter, and lemon zest until smooth and combined.

Step 6. Add the powdered sugar and fresh lemon juice, beat until smooth and fluffy, about 2 minutes. Spread the frosting on top of the cooled down cake, spreading it out evenly.

Hint: To zest a lemon with a microplane zester, hold the lemon in one hand and the zester in the other. Gently rub the lemon against the fine blades of the zester, moving it in one direction. Rotate the lemon as you go to remove only the bright yellow outer layer, avoiding the bitter white pith underneath

Pro tips

• Use Coffee: hot coffee in the batter enhances the chocolate’s richness and creates a more intense flavor.
• Try not to Over mix: Mix the batter just until all the ingredients are combined to avoid overdeveloping the gluten, which can make the cake dense.
• Avoid over baking: Check the cake a few minutes before the suggested baking time to ensure it stays moist and doesn’t dry out.
• Room Temperature Ingredients: Especially the butter and cream cheese for the frosting, and the egg for the batter. Room-temperature ingredients combine more easily and ensure a smooth batter and frosting.
• If you don’t have a kitchen scale: Measure your flour properly by spooning it into the measuring cup and leveling off. Too much flour can make any cake dry.
• Oven Door: Keep the oven door closed during baking to maintain consistent heat and prevent the cake from collapsing. Check out my coconut strawberry cake too!
• Use Enough Lemon: Most of the lemon flavor comes from the zest. Even if you’re tempted to use bottled lemon juice, using fresh lemon zest will give the frosting a bright, authentic citrus taste. My lemon squares are dreamy if you love lemon!
• Garnish: For a pretty finish, you can sprinkle extra lemon zest on top or add curls of lemon peel for garnish.

FAQ

Storage

Refrigerator: If the cake has cream cheese frosting, store it in the refrigerator in an airtight container or wrapped tightly. It will stay fresh for up to 3 days. Let come to room temperature before enoying.

Freezer: For longer storage, wrap the chocolate lemon cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to two months. Thaw overnight in the refrigerator before serving.

Check out more sweet treats!