Chocolate Cake with Cream Cheese Frosting
Whether you’re celebrating a birthday, hosting a dinner party, or simply enjoying a slice with a cup of coffee, Chocolate Cake with Cream Cheese Frosting is the perfect choice. The combination of rich chocolate, creamy frosting, and beautiful presentation makes it a crowd-pleaser that everyone will love.
Servings 12
Ingredients
Chocolate Cake
- 100 g neutral oil
- 1 large egg room temperature
- 165 g buttermilk room temperature
- 120 g all purpose flour
- 225 g granulated sugar
- 55 g cocoa powder Dutch-processed or natural
- 140 g hot brewed coffee
- 1 teaspoon vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Cream Cheese Frosting
- 226 g full-fat cream cheese room temperature
- 360 g powdered sugar
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
Preparing the Cake:
- Preheat your oven to 350°F (180°C). Line two 6-inch round cake pans with parchment paper and set aside for later.
- In a large mixing bowl, whisk together the oil, egg, buttermilk, and vanilla extract until well combined.
- Gradually sift in the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Gently fold everything together with a rubber spatula until the batter is smooth and free of lumps.
- Slowly pour in half of the hot coffee, folding the mixture gently until incorporated. Repeat with the remaining coffee. Note: The batter will be thin—this is normal!
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Cream Cheese Frosting:
- In the bowl of a stand mixer, beat softened cream cheese, vanilla extract, and a pinch of salt on medium speed for 2-3 minutes until light and fluffy.
- With the mixer on low, gradually add powdered sugar, one cup at a time, ensuring each addition is well combined. Once all the sugar is incorporated, increase to medium speed and mix for 2 minutes until creamy and smooth.
Assembling Your Cake:
- Place the first chocolate cake layer on a cake stand or serving plate. Spread ¾ cup of frosting evenly over the top.
- Flip the second layer upside down and place it on top of the frosted layer. Using an offset spatula, spread a thin crumb coat of frosting around the entire cake.
- Chill the cake in the freezer for 20 minutes to set the crumb coat.
- Once firm, apply a final layer of frosting, smoothing it out evenly. Slice, serve, and savor every bite of this rich, chocolaty treat!
Notes
- Measure Accurately: Use a kitchen scale for precise measurements. If you don’t have one, use the spoon-and-level method for measuring flour to avoid overpacking.
- Avoid Overmixing: Mix the batter just until combined to prevent dense cakes or sunken centers.
- Cool Completely: Let the cake layers cool fully before decorating. Frosting warm cakes can cause the frosting to melt and slide off.
- Storage Tips: Store the unsliced cake in a large airtight container or cake carrier for up to 5 days. If sliced, cover the exposed section with extra frosting to keep it moist.
- Freezing Instructions: For longer storage, wrap individual cake slices in cling film and freeze in an airtight container for up to 3 months. Freezing an entire unsliced cake is not recommended as it may compromise texture and flavor.