Chocolate Cake With Cream Cheese Frosting - Rich chocolate cake that has such simple ingredients, paired up with the best cream cheese frosting and it makes the most amazing cake!

If you're a fan of rich, moist chocolate cake paired with a creamy, tangy cream cheese frosting, then this recipe is for you! This chocolate cake with cream cheese frosting is perfect for any birthday celebration or special occasion, or just as a delicious treat to indulge in. Let's dive into what makes this cake so special.

Why I Love This Recipe!

First off, I shouldn't need to make a list on why I love this recipe, but I did just so we both can be on the same page!

Rich and Moist: The combination of buttermilk and hot water (or hot chocolate) ensures a moist and tender crumb.
Deep Chocolate Flavor: Using dark cocoa powder like King Arthur's gives an intense chocolate flavor that chocolate lovers will adore.
Creamy Frosting: The cream cheese frosting adds the perfect balance of tanginess and sweetness, making every bite irresistible.
Best Chocolate Cake - I am not saying this to be dramatic or anything, this chocolate cake is literally hands down the best and so so incredibly easy to do!

Pantry Staples - Chocolate Cake With Cream Cheese

Next, here is a list of a few ingredients that you need, for the full list, please be sure to check out the recipe card below!

Buttermilk - I like to find full fat buttermilk, but I know that not all grocery stores carry it! Whatever you find will work!
Vegetable oil - While you can sub canola oil, however olive oil will change the flavor!
All-purpose flour - When measuring, remember to spoon and level it for a more accurate measurement!
Dark cocoa powder - Feel free to use natural cocoa powder, here is my favorite!
Pure vanilla extract - This one is my favorite!
Unsalted butter- As always I like to use unsalted, but feel free to use whatver you have on hand.
Cream cheese - This has to be full fat or otherwise you will have a very gross tasting frosting.
Powdered sugar - in 2024 we are leaving sifting powder sugar unless we want, just scoop it in there cup by cup!
Heavy whipping cream- This is what makes the cream cheese mixture so heavenly and smooth!

Step By Step: Chocolate Cake

Here is how to make the the chocolate cake batter

Preheat and Prepare Pans: Preheat your oven to 325°F (165°C). Spray three 8-inch cake pans with cooking spray and line them with parchment paper. Spray again and set aside.
Mix Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir on low speed until evenly combined.
Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.
Combine Wet and Dry Ingredients: With the mixer on the lowest speed, pour the wet ingredients into the dry ingredients and mix just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure even mixing.
Bake: Divide the batter evenly between the prepared cake pans and bake for 30-33 minutes. To check if the cakes are done, do the toothpick test! Insert a toothpick into the center; it should come out with a few moist crumbs. Allow the cakes to cool in the pans on wire racks for 15 minutes, then transfer them to a cooling rack to cool completely.
Prepare Cakes for Frosting: Once the cakes are at room temperature, level the tops if needed, wrap them in plastic wrap, and freeze in preparation for frosting.

For the Cream Cheese Frosting:

Next, here is how you make the chocolate cream cheese cake!

Beat Butter and Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
Add Remaining Ingredients: With the mixer on low speed, add the powdered sugar, followed by the heavy whipping cream, vanilla extract, and salt. Beat on low just until combined. Scrape down the sides of the bowl.
Beat Frosting: Turn the mixer up to medium speed and beat for about 3 to 5 minutes. With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.

Assembly- Chocolate Cake With Cream Cheese

If the assembly portion on cake makes you slightly stressed, don't worry! Here are my tips and tricks for assembling!

First Layer: Place the first cake layer, top side up, on a cake stand or serving plate. Add about 1 cup of frosting. With an offset spatula, spread the frosting evenly to the edges of the cake. Check at eye level to ensure evenness.
Repeat Layers: Repeat this step with the remaining cake layers, placing the final layer top side down.
Crumb Coat: Apply a thin coat of cream cheese frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
Final Coat and Garnish: After the crumb coat is set, apply the remaining frosting and garnish with rainbow sprinkles.

Expert Baking Tips - Chocolate Cake With Cream Cheese

Lastly, here are all my tips and tricks to make this recipe! If there is something I am missing please post it in the comments at the bottom of the page!

Room Temperature Ingredients: Using room temperature eggs, butter, and cream cheese ensures a smooth batter and frosting.
Avoid Overmixing: Mix the batter just until the ingredients are combined to prevent a dense cake.
Crumb Coat: DO THE CRUMB COAT!! Applying a thin layer of frosting first helps to lock in crumbs for a smooth final layer.
Leveling the Cakes: Level the tops of the cakes with a serrated knife to ensure even layers. This makes for a stable cake and a professional-looking finish.
Crumb Coat: Apply a thin crumb coat of frosting to seal in any loose crumbs. This makes the final frosting layer smooth and crumb-free.
Frosting Consistency: If your cream cheese frosting is too thick, add a bit more heavy whipping cream to achieve the desired consistency. If it's too thin, add a little more powdered sugar.

What I Have In My Kitchen:

Stand Mixer: Essential for mixing the batter and frosting efficiently.
8-Inch Cake Pans: Perfect for creating even cake layers.
Offset Spatula: Ideal for spreading frosting evenly.
Wire Racks: Necessary for cooling the cakes properly before frosting.
Cake Turner: Makes frosting and decorating easier with smooth rotations.
Cake Scraper: Helps achieve a smooth, polished finish on your cake.
Large Mixing Bowl: Needed for combining wet and dry ingredients.

Frequently Asked Questions - Chocolate Cake With Cream Cheese

Lastly, here are some frequently asked questions when making this recipe! If there is something I am missing or you have a different question, please post it in the comments at the bottom of the page!

Q: Can I use a different size cake pan?

A: Yes, you do 4 6 inch, just reduce the baking temp by 5 minutes, or you can do TWO 8 inch, just increase the baking time by 5 minutes!

Q: How do I store the cake?

A: Wrap the cake in plastic wrap and store it in the fridge in an airtight container for up to 5 days. You can also wrap individual slices in plastic wrap and store them in the freezer for up to 30 days.

Q: Can I use regular cocoa powder instead of dark cocoa powder?

A:Yes, you can use regular unsweetened cocoa powder instead of dark cocoa powder in this chocolate cake recipe. However, using dark cocoa powder will give the cake a richer and deeper chocolate flavor.

Q: How do I keep the cake moist when storing it?

A:To keep your chocolate cake moist when storing it, wrap it tightly in plastic wrap and store it in an airtight container. If you plan to store the cake in the fridge, make sure it's wrapped well to prevent it from drying out

Storing and Freezing:

To store this chocolate cake with cream cheese frosting, wrap the whole cake or individual slice in plastic wrap and store it in the fridge for up to 5 days.

Freezing

To freeze this chocolate cake with cream cheese frosting, wrap each individual slice in plastic wrap and store in the freezer for up to 30 days. Thaw in the fridge overnight before serving.

FOR MORE CHOCOLATE CAKE RECIPES LIKE THIS ONE

I hope you have as much fun making and eating this Chocolate Cake With Cream Cheese Frosting as I did! Don't forget to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me. Also, don't forget to follow me on Instagram, Pinterest, and TikTok for more fun content. I can't wait to connect with you there!

Recipe

Chocolate Cake With Cream Cheese Frosting

Molly Murphy

Rich chocolate cake that has such simple ingredients, paired up with the best cream cheese frosting and it makes the most amazing cake!

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings SLICES

Ingredients

For the Cake:

3 eggs room temperature
1 cup buttermilk room temperature
1 cup hot water or hot chocolate
½ cup vegetable oil
2 cups all-purpose flour spooned and leveled
1 ¾ cups granulated sugar
¾ cup dark cocoa powder King Arthur is my favorite
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon pure vanilla extract

For the cream cheese frosting

1 cup unsalted butter room temperature
6 ounces cream cheese room temperature
7 cups powdered sugar
¼ cup heavy whipping cream
½ teaspoon pure vanilla extract
¼ teaspoon salt

Instructions

Preheat your oven to 325 degrees F. Spray three 8-inch cake pans with cooking spray and line them with parchment paper. Spray again. Set aside.
In a stand mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
In a small bowl, whisk together eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.
With the mixer on the lowest speed, pour the liquid ingredients into the dry ingredients and mix just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure even mixing.
Divide the batter evenly between the prepared pans and bake for 30-33 minutes. To check to see if the cake are done, insert a toothpick and it is done when the toothpick comes out or a few crumbs. You want to aim for a few crumbs. Allow the cakes to cool in the pans for 15 minutes, then transfer them to a cooling rack to cool completely.
Once the cakes are at room temperature, level the tops if needed, wrap them in plastic wrap, and freeze in preparation for frosting.

For the cream cheese buttercream

In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low, add the powdered sugar, followed by the cream, vanilla extract, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
Turn the mixer up to medium speed and beat for about 3 to 5 minutes.
With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.

Assembly

Place the first cake layer, top side up. Add about 1 cup of frosting. With an off set spatula, spread over the cake layer as evenly as possible to the edges of the cake. Get eye level to make sure the frosting is even.
Repeat this step until you get to the final cake layer, which you will lay top side down.
Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
After the crumb coat is set, apply the rest of the frosting, and garnish with rainbow sprinkles.
This cake is served best at room temperature. Wrap the cake in plastic wrap and it can be stored in the fridge for up to 5 days. You can also wrap each individual slice in plastic wrap and store in the freezer for up to 30 days.

Keyword cake, layered , chocolate, cream cheese

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Easy Chocolate Cake With Cream Cheese Frosting