There’s something magical about the moment when rich, velvety chocolate cake meets tangy, luxurious cream cheese frosting. This chocolate cake with cream cheese frosting delivers pure indulgence in every single bite, combining an incredibly moist, fudgy base with a perfectly balanced, cloud-like topping that stays beautifully stable.
What sets this recipe apart from countless others? The secret lies in our precise ingredient ratios and foolproof techniques that guarantee success every time. The cake stays remarkably moist for days thanks to a special combination of buttermilk and hot coffee, while our cream cheese and chocolate frosting method ensures a silky-smooth texture that never becomes runny or separates. After perfecting this recipe through dozens of test batches, I’m confident this will become your go-to celebration dessert.
Recipe Information
Yield: 12-16 servings (9-inch 2-layer cake)
Prep Time: 30 minutes
Cook Time: 32 minutes
Total Time: 1 hour 45 minutes (including cooling)
Skill Level: Intermediate
Nutrition per serving: 445 calories | 18g fat | 72g carbs | 6g protein
Ingredients
For the Chocolate Cake
- 1¾ cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup (240ml) buttermilk (full-fat preferred)
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot strong coffee (or hot water)
For the Cream Cheese Frosting
- 8 oz (226g) full-fat block cream cheese (chilled)
- ½ cup (113g) unsalted butter (softened)
- 4 cups (480g) powdered sugar (sifted)
- ¼ cup (25g) unsweetened cocoa powder (sifted)
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
- Pinch of salt
Quality notes: For a more stable chocolate cream cheese frosting, opt for the block-style cream cheese instead of the soft, spreadable kind. Also, using eggs at room temperature helps them mix more smoothly and results in improved texture.
Instructions
For the Chocolate Cake
- Prepare your pans. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, dust with cocoa powder, and line bottoms with parchment paper.
- Mix dry ingredients. Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in a spacious bowl. Whisk thoroughly until the ingredients are evenly blended.
- Combine wet ingredients. In another bowl, beat eggs, then whisk in buttermilk, oil, and vanilla extract until smooth.
- Make the batter. Gradually incorporate the wet ingredients into the dry mixture, stirring gently until just blended. Slowly pour in the hot coffee, mixing until the batter achieves a smooth consistency. The batter will be thin – this is normal and creates incredible moisture.
- Bake the cakes. Divide batter evenly between prepared pans. Bake for 30 to 32 minutes, checking for doneness by inserting a toothpick into the center—if it comes out with some moist crumbs, it’s ready. Don’t overbake!
- Cool completely. Allow the cakes to rest in their pans for about 10 minutes before carefully transferring them onto wire racks to cool completely. Cool completely before frosting, about 1 hour.
For the Cream Cheese Frosting
- Prepare the base. Beat chilled cream cheese in a large bowl until completely smooth and fluffy, about 3 minutes. Blend in the softened butter, beating until the mixture is smooth and fully combined.
- Add dry ingredients. Begin by slowly incorporating the sifted powdered sugar and cocoa powder, alternating these with small additions of vanilla and cream. Keep the mixer on a low setting to prevent the sugar from dispersing into the air.
- Perfect the consistency. Beat until frosting is smooth and holds its shape. Add more cream if too thick, or more powdered sugar if too thin. Incorporate a small dash of salt to elevate the flavor profile.
Assembling & Frosting the Cake
- Level if needed. Use a serrated knife to level cake tops if they’re domed.
- First layer. Place one cake layer on serving plate. Coat the top evenly with roughly one cup of cream cheese and chocolate icing.
- Add second layer. Place second cake layer on top. Gently cover the entire cake with an ultra-thin layer of frosting to secure any stray crumbs.
- Final frosting. Allow the cake to chill in the refrigerator for 15 minutes, then gently smooth on the rest of the frosting using consistent, even motions. Decorate as desired.
Expert Tips & Troubleshooting
Tips for a Perfectly Moist Cake
A standout chocolate cake crowned with cream cheese frosting begins with mastering an effective mixing process. Never overmix once flour is added – this develops gluten and creates tough texture.Ensuring that all ingredients are at room temperature makes them blend together effortlessly, yielding a uniformly smooth batter. Most importantly, don’t overbake. The cake continues cooking from residual heat even after removal from oven.
Tips for a Stable & Smooth Cream Cheese Frosting
Success with cream cheese chocolate frosting depends entirely on temperature control. Use chilled block cream cheese that’s been out for just 30 minutes – it should yield slightly to pressure but still feel cool. Always sift powdered sugar to prevent lumps. Begin by whisking the cream cheese until it becomes silky smooth before incorporating any further ingredients. Once you add the sugar, gently blend the mixture just until the sugar is evenly distributed to prevent overmixing.
Common Troubleshooting
My cake is dry: This usually indicates overbaking or insufficient liquid. Check oven temperature accuracy and test for doneness 5 minutes before recommended time. The hot coffee in this recipe specifically prevents dryness.
My frosting is runny: It appears that your ingredients were above the ideal temperature. Chill the frosting for 20 minutes, then re-whip briefly. Next time, ensure cream cheese is properly chilled before starting.
My frosting is lumpy: This happens when powdered sugar isn’t sifted or when ingredients are different temperatures. Always sift dry ingredients and ensure cream cheese and butter are at similar consistency.
Make-Ahead & Storage Instructions
This cake with cream cheese frosting actually improves overnight as flavors meld beautifully. For best preservation, place it in a sealed container in the fridge, where it will last for up to five days. Unfrosted cake layers can be wrapped tightly and stored at room temperature for 2 days or frozen for up to 3 months. The cream cheese and chocolate frosting can be made 3 days ahead and refrigerated – just re-whip before using.
Ingredient Substitutions
No buttermilk? Combine one cup of milk with one tablespoon of lemon juice—or white vinegar—and stir until evenly blended. Let sit 5 minutes before using.
Different cocoa powder? Natural cocoa powder works best, but Dutch-processed can substitute with slight flavor changes.
Oil alternatives: You can use melted butter, cooled slightly, though the cake won’t stay moist as long.
Frequently Asked Questions
Is it acceptable to substitute regular cream cheese with a low-fat version for the frosting?
While alternatives might work, full-fat cream cheese is the best choice to achieve a frosting that’s both stable and bursting with flavor. Low-fat versions contain more water and stabilizers, which can affect texture and may result in runny consistency. For optimal outcomes, always opt for full-fat cream cheese presented in block form.
How long does this cake last?
When properly stored in the refrigerator, this chocolate cake with cream cheese frosting stays fresh for 4-5 days. Cream cheese frosting does more than enhance flavor—it actively helps the cake stay tender and moist. Always cover tightly to prevent absorption of refrigerator odors.
Is it necessary to keep a chocolate cake topped with cream cheese frosting in the refrigerator?
Yes, absolutely. Any cake with frosting containing cream cheese must be refrigerated after 2 hours at room temperature for food safety. Remove from refrigerator 30 minutes before serving for optimal flavor and texture.
Can I make this as cupcakes instead?
Definitely! This batter makes approximately 24 cupcakes. Bake at 350°F for 18-22 minutes. The cream cheese and chocolate icing recipe provides enough frosting for generous swirls on all cupcakes.
What’s the best way to get smooth frosting?
The secret to silky cream cheese chocolate frosting lies in proper preparation. Sift all powdered ingredients, ensure consistent temperatures, and beat cream cheese until completely smooth before adding anything else. If lumps persist, pass frosting through fine-mesh strainer.
Share Your Success!
I’d love to see your beautiful chocolate cake with cream cheese frosting creations! Tag me on social media or leave a comment below sharing how your baking adventure went. Did you try any creative variations? Your feedback helps me create even better recipes for our baking community.
Rate this recipe ⭐⭐⭐⭐⭐ and let others know how it turned out!
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