Moist Chocolate Cake with Chocolate Cream Cheese Frosting

Why This Recipe Works

This homemade chocolate cake delivers everything you want in a dependable dessert: a tender crumb, bold cocoa flavor, and a moist texture that holds up beautifully. Oil keeps the cake soft, while sour cream adds richness and helps create a fudgy, delicate crumb.

Blooming the cocoa powder with hot coffee or hot water is an important step. It deepens the chocolate flavor, smooths out the batter, and helps prevent dry pockets of cocoa. Coffee makes the chocolate taste richer, but hot water works well if you prefer not to use coffee.

The chocolate cream cheese frosting is smooth, creamy, and full of chocolate flavor. The cream cheese adds a subtle tang, while heavy cream helps lighten the texture when whipped. It spreads beautifully over layer cakes, sheet cakes, and cupcakes.

This recipe is simple enough for beginner bakers but satisfying enough for experienced bakers who want a reliable chocolate cake for birthdays, holidays, celebrations, or any time a chocolate craving hits.

The recipe is written for two 8-inch round cake pans, but it can also be baked in a 9×13-inch pan or made into cupcakes.

Ingredient Notes

Chocolate Cake:

• Cocoa Powder. Dutch-processed cocoa powder gives the best flavor and color. Natural cocoa powder will work, but the taste will be different. Black cocoa is not recommended because it can make the cake dry.
• Coffee or Water. Use hot strong coffee or hot water to bloom the cocoa. Coffee enhances the chocolate flavor, while water keeps the recipe coffee-free.
• Eggs. Use large eggs at room temperature for the best texture.
• Sour Cream. Full-fat sour cream gives the richest, moistest result. Full-fat Greek yogurt may also be used.
• Milk. Whole milk is ideal, but any milk will work because only a small amount is used.
• Oil. Choose a neutral oil such as vegetable or canola oil.
• Vanilla. Vanilla adds warmth and a bakery-style flavor.
• Sugar. Granulated sugar sweetens and tenderizes the cake.
• Brown Sugar. Use packed light brown sugar for added moisture and flavor.
• Flour. All-purpose flour works best for this recipe.
• Baking Soda and Baking Powder. Both help the cake rise. Make sure they are fresh.
• Salt. Salt balances the sweetness and enhances the chocolate.

Chocolate Cream Cheese Frosting:

• Butter. Salted or unsalted butter may be used. It should be at room temperature for a smooth frosting.
• Cream Cheese. Use brick-style cream cheese, not spreadable cream cheese from a tub, which contains more water and can make the frosting loose.
• Cocoa Powder. Dutch-processed cocoa powder gives the frosting a rich, smooth chocolate flavor.
• Powdered Sugar. Powdered sugar sweetens and thickens the frosting.
• Salt. A small amount of salt balances the sweetness.
• Vanilla. Vanilla rounds out the flavor.
• Cream. Cold heavy whipping cream helps aerate and lighten the frosting when whipped.

How to Make This Recipe

Chocolate Cake:

1. Bloom the cocoa. Preheat the oven to 350°F. Place the cocoa powder in a mixing bowl and whisk in hot coffee or hot water until smooth. Set aside to cool slightly.
2. Mix the wet ingredients. In a large bowl, combine the sour cream, milk, eggs, vanilla, and vegetable oil using a hand mixer on low speed.

3. Whisk the dry ingredients. In another bowl, whisk together the granulated sugar, brown sugar, flour, baking soda, baking powder, and salt until no lumps remain.
4. Combine wet and dry. Add the dry ingredients to the wet ingredients and mix on low speed until smooth.

5. Finish the batter. Add the cocoa mixture and mix until fully incorporated. Scrape the sides and bottom of the bowl to make sure the batter is evenly mixed.
6. Bake. Grease two 8-inch pans or one 9×13-inch pan and line the bottom with parchment paper if needed. Divide the batter evenly between the pans, or pour it into the 9×13-inch pan. Bake for 23-28 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Cool. Let the cakes cool in the pans for 10-15 minutes, then turn them out onto a wire rack. If making a 9×13-inch cake, let it cool completely in the pan. For extra moisture, wrap warm cake layers in plastic wrap and let them cool completely before frosting.

Chocolate Cream Cheese Frosting

Note: If making a 9×13-inch sheet cake, you may want to halve the frosting recipe unless you prefer a very thick layer of frosting.

1. Cream the butter and cream cheese. Beat the butter and cream cheese together for about 1 minute, until smooth.
2. Whisk the dry ingredients. Whisk or sift the cocoa powder, powdered sugar, and salt until lump-free.

3. Add the dry mixture and cream. Add half of the dry mixture, the vanilla, and half of the cream to the butter mixture. Mix on low until smooth, then add the remaining dry mixture.
4. Whip the frosting. Add the remaining cream and beat on high for 2-3 minutes, until the frosting becomes lighter in color and texture. If it is too thick, add 1-2 tablespoons of cream, one tablespoon at a time.

Cake Assembly:

1. For a 9×13-inch cake: Frost the cake in the pan, or turn it out onto a serving board first. Spread the chocolate cream cheese frosting evenly over the top. If removed from the pan, you may frost the sides or leave them bare.
2. For 8-inch round cakes: If the cakes are domed, trim the tops to create level layers.

3. Secure the first layer. Place a small dollop of frosting on the cake plate, then set the first cake layer on top, bottom-side down.
4. Add frosting. Spread a thick, even layer of frosting over the first cake layer, extending slightly past the edges.

5. Frost the top and sides. Place the second layer top-side down, align the sides, and cover the cake with a generous layer of frosting. Serve at room temperature for the best texture and flavor.

Frequently Asked Questions (FAQs)

Expert Tips

• Use room temperature ingredients. They blend more smoothly and help the cake rise properly. Room temperature butter and cream cheese also make the frosting smoother.
• Use hot coffee or water. Hot liquid blooms the cocoa powder and intensifies the chocolate flavor.
• Prepare the pans well. Grease the pans and line the bottoms with parchment paper for easy release.
• Do not overbeat the frosting. Whip only until the cream lightens the frosting. Overmixing cream cheese frosting can make it loose.
• Wrap warm cake layers. Wrapping the cake while slightly warm helps trap moisture and keeps the layers soft.

Tips on Frosting and Assembling Your Cake

• Cool the cakes completely. Warm cake will melt the frosting, so wait until the layers are fully cooled.
• Level the cakes. Trim any large dome from the top of the cake layers for easier stacking.
• Chill the layers. Wrap and freeze the cake layers for 30-60 minutes before frosting to make them easier to handle.
• Smooth the frosting. Stir the frosting briefly with a wooden spoon to reduce air bubbles before applying it to the cake.

Variations of This Cake

• Use a different frosting. Try classic cream cheese frosting, chocolate ganache frosting, chocolate buttercream, or vanilla buttercream.
• Add decoration. Finish the cake with chocolate curls, cookie crumbs, sprinkles, chocolate jimmies, fresh berries, or mint leaves.
• Add a filling. Raspberry sauce, raspberry jam, dulce de leche, or sweetened whipped cream would pair well with the chocolate layers.
• Serve with fruit. Fresh raspberries, strawberries, and blackberries are delicious with this cake.

How to Store This Recipe

Making the Cake and Frosting Ahead of Time

The cake layers and frosting can both be made ahead. If needed, level the cake layers, wrap them tightly in two layers of plastic wrap, and freeze. For longer storage, add a layer of foil to help protect against freezer burn. Cake layers can be frozen for up to 3 months.

The frosting can be made 2-3 days in advance and stored in an airtight container in the refrigerator. Before using, let it come to room temperature and rewhip until smooth and fluffy.

Storing in the Refrigerator

Because the frosting contains cream cheese, the assembled cake should be refrigerated after sitting at room temperature for about 1 1/2 hours. Wrap it well to prevent drying. It is best enjoyed within 3-5 days.

Freezing the Cake

Leftover assembled cake can be frozen. Slice the cake, wrap each slice in plastic wrap, and place the wrapped slices in an airtight container. Thaw slices at room temperature before serving. Frozen cake is best eaten within 3 months.

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