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This classic chocolate cake with cream cheese frosting is simple to make and wonderfully delicious. Soft, moist chocolate layers pair beautifully with a silky, slightly tangy cream cheese frosting that’s easy to spread and stack.
A timeless favorite, this chocolate cake always pleases a crowd. The layers stay tender and moist, while the cream cheese frosting adds a light, tangy balance to the rich chocolate. It’s an excellent choice for celebrations or a weekend bake.
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WHY THIS RECIPE WORKS
- Chocolate Cake Layer: The cake yields soft, moist layers without needing a mixer—just a whisk and two bowls.
- Cream Cheese Frosting: The frosting is creamy with a subtle tang, preventing the cake from becoming overly sweet.
- Easy to make: This is a no-fuss recipe that comes together quickly and assembles with minimal effort.
INGREDIENT NOTES
Key ingredient tips—see the recipe card below for the full list and exact quantities.
- Eggs: Bring to room temperature for 1–2 hours before baking, depending on kitchen temperature.
- Boiling water: Boil and set aside to cool slightly while you prepare other ingredients.
- Oil: Use a neutral-flavored oil, such as canola or rapeseed.
- Cocoa powder: Dutch-processed cocoa gives the best flavor; use a high-quality brand if possible.
- Instant espresso powder: Adds depth to the chocolate—use 100% instant espresso for quick dissolving.
- Butter and cream cheese: Remove from the fridge about 10 minutes before making the frosting so they soften slightly; cut the butter into cubes for easier mixing.
STEP-BY-STEP: CHOCOLATE CAKE LAYERS
You can make the cake layers without a mixer—just whisk and fold. This recipe is written for 2 x 20 cm (8 in) baking pans lined with parchment paper.
Preheat the oven to 175ºC / 350ºF (conventional). Grease and line two 20 cm (8 in) pans with parchment paper.
STEP 1: Boil 180 g of water and let it cool briefly while you prepare other ingredients.
STEP 2: In a bowl, sift and whisk together all dry ingredients until well combined.
STEP 3: In a separate bowl, combine the wet ingredients, including the boiled water, and whisk gently until blended—avoid overbeating the eggs.
STEP 4: Pour the wet ingredients into the dry and stir gently until the batter is smooth and lump-free.
STEP 5: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a cake tester inserted in the center comes out clean.
STEP 6: Cool the cakes on a rack. After 5 minutes, remove them from the pans and let cool completely before frosting.
STEP-BY-STEP: CREAM CHEESE FROSTING
TIP: In humid regions, place cream cheese between paper towels to remove excess moisture before mixing.
STEP 1: Remove butter and cream cheese from the fridge about 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar.
STEP 2: Using a stand mixer with a paddle (or a hand mixer), cream the butter on high for 5 minutes. Scrape the bowl, mix 2 more minutes, then add vanilla and cream cheese. Cream for 1 minute. On low speed, add sifted powdered sugar in two batches, scraping down the bowl between additions. Finish with a 2-minute mix.
STEP 3: Remove the bowl and beat the frosting by hand with a spatula to release any air bubbles and achieve a smooth consistency.
STEP-BY-STEP: ASSEMBLING
STEP 1: Level the tops of the cake layers so they are flat. Place the first layer on your serving plate or cake board.
STEP 2: Add three large scoops of frosting and spread evenly with an offset spatula. Add the second layer and apply a thin crumb coat to the whole cake. Chill for 30 minutes to set the frosting.
STEP 3: Finish with the remaining frosting, smoothing it or creating a wavy pattern with the spatula for texture.
EXPERT BAKING TIPS
- Use a kitchen scale: Measuring by weight (grams) is the most accurate method and yields consistent results.
- Don’t overmix: After the main mixing, use a spatula to gently fold the batter once to incorporate any remaining dry ingredients without overworking the eggs.
- Light vs dark pans: Light-colored aluminum pans conduct heat more gently and give a softer crust. Dark pans absorb more heat and can cause a drier cake with a darker crust.
FAQ
Yes. Bake the layers and prepare the frosting the day before. Wrap cooled layers in plastic wrap and store at room temperature out of direct sunlight. Keep the frosting in an airtight container in the fridge; bring it to room temperature for about 30 minutes and re-whip in the mixer until smooth before assembling.
Use a cake tester or skewer: insert it into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. If batter sticks to it, bake a few minutes longer and test again.
STORAGE
Store the assembled cake in an airtight container in the refrigerator. Bring to room temperature before serving for the best texture. Consume within 2–3 days for optimal freshness.
Other Layer Cake Recipes To Try
If you enjoyed this recipe, please leave a star review and tag the creator on social media. Try other layer cakes for more inspiration and variations.
Chocolate Cake with Cream Cheese Frosting
Pin Recipe
40 mins
28 mins
1 hr 8 mins
Equipment
-
2x 20 cm / 8 in baking pans
-
Baking paper
-
Offset spatula
-
Turntable (optional)
Ingredients
CHOCOLATE CAKE LAYERS
- 180 g boiling water
- 260 g all-purpose flour
- 300 g granulated sugar
- 75 g unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 180 g whole milk room temperature
- 110 g vegetable oil
- 3 large eggs
- 2 teaspoon vanilla extract
CREAM CHEESE FROSTING
- 300 g butter
- 150 g full-fat cream cheese
- 550 g powdered sugar sifted
- ½ teaspoon vanilla bean paste
Instructions
CHOCOLATE CAKE LAYERS
- Preheat oven to 175ºC/350ºF and line two 20 cm/8 in baking pans with parchment paper.
- Boil the water and let it cool slightly while you prepare other ingredients.
- Sift and whisk the dry ingredients together until combined: flour, sugar, cocoa powder, instant espresso, baking powder, baking soda, and salt.
- Whisk the wet ingredients together: milk, oil, eggs, vanilla, and the boiled water. Combine gently to avoid overbeating the eggs.
- Fold the wet ingredients into the dry until the batter is smooth and lump-free.
- Divide batter between pans and bake 25–30 minutes or until a tester comes out clean. Cool completely on a rack.
CREAM CHEESE FROSTING
- If needed, drain excess moisture from cream cheese with paper towels.
- Bring butter and cream cheese to slightly softened. Cube the butter and sift the powdered sugar.
- Cream butter on high for 5 minutes, scrape down, mix 2 more minutes. Add vanilla and cream cheese and cream 1 minute.
- On low speed, add sifted powdered sugar in two parts, scraping the bowl between additions. Mix 2 minutes at the end.
- Beat the frosting by hand with a spatula to remove air bubbles and achieve a smooth finish.
ASSEMBLING
- Level cake tops for flat layers.
- Place the first layer on your serving plate, add three scoops of frosting, spread evenly, top with second layer and apply a thin crumb coat. Chill 30 minutes.
- Finish frosting, smoothing or creating texture with an offset spatula. Store in an airtight container in the fridge; bring to room temperature before serving. Keeps 2–3 days.
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