Chocolate Lemon Cake

Does lemon and chocolate go together? Oh yes! This Chocolate Lemon Cake is proof that this flavor combination is as fabulous as it is unexpected. Super moist, deep chocolate cake topped with tangy lemon cream cheese frosting—a match made in dessert heaven.

The richness of the chocolate perfectly balances the brightness of the lemon. Not only is this recipe delicious, but it’s also incredibly easy to whip up! With no special steps and a simple one-layer design. Check out my chocolate orange ganache cake and chocolate caramel cake as well!

Why you'll love this recipe

• Flavor: The rich chocolate 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 is simple too!
• Easy to Make: This lemon chocolate recipe doesn’t require advanced baking skills or complicated steps, making it perfect for bakers of all levels.
• 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 lemon cake. 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

What you'll need for chocolate and lemon cake:

• Natural Cocoa Powder: Provides a rich, deep chocolate flavor that’s essential for this chocolate lemon cake. I have not tested this cake with dutch processed cocoa.
• 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. Make sure to use hot coffee, you can mix instant espresso powder with hot water.
• 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: Necessary for a rich, creamy frosting that holds its shape and delivers tangy flavor.
• Lemon Zest: Brings a bright, citrusy zing to the frosting, perfectly complementing the chocolate. Check out my no bake lemon cheesecake too!

See recipe card below for quantities.

Variations & Substitutions

• 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: Swirl some lemon curd 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.
Pour 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 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.
• Oven Door: Keep the oven door closed during baking to maintain consistent heat and prevent the cake from collapsing.
• Use Enough Lemon: Add a generous amount of lemon zest to the frosting to ensure the citrus flavor shines through and balances the chocolate. My lemon squares are dreamy if you love lemon!

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!