This Super Moist Chocolate Cake & Chocolate Cream Cheese Frosting is the kind of recipe you can make without overthinking. It uses simple ingredients and comes together in one large mixing bowl.

This moist chocolate cake has a rich chocolate flavor without being heavy. It’s perfect for a birthday celebration, dinner parties, or when you want a reliable chocolate cake recipe.

You’ll get a soft cake layer and a thick cream cheese frosting that spreads easily. If you’re a chocolate lover, this one is worth keeping on your recipe card.

Ingredients

This recipe calls for simple ingredients you can find at any grocery store. Each one plays a role in building the best chocolate cake with the perfect balance of flavor and texture.

All-purpose flour: Gives structure to the cake layer and holds everything together
Unsweetened cocoa powder: Adds deep chocolate flavor and gives the cake its rich color
Baking soda: Helps the cake rise and stay soft
Baking powder: Adds extra lift for a lighter, moister cake
Salt: Balances the sweetness and brings out the best flavor
Vegetable oil: Keeps the cake moist and soft even after chilling
Granulated sugar: Sweetens the cake batter and helps with texture
Large eggs: Bind the wet ingredients and add richness
Vanilla extract: Enhances the overall chocolate flavor
Sour cream: Adds moisture and makes the cake extra tender
Freshly brewed coffee: Deepens the cocoa powder flavor without tasting like coffee
Cream cheese: Creates that tangy base for a decadent cream cheese frosting
Butter: Helps make the frosting smooth and easy to spread
Powdered sugar: Sweetens and thickens the frosting recipe

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

You can easily adjust this easy chocolate cake depending on what you have on hand or the occasion.

Swap sour cream with plain yogurt for a similar moist cake texture
Use hot water instead of coffee if you prefer a lighter chocolate flavor
Turn it into a triple-layer chocolate cake by doubling the cake batter and using multiple cake pans
Add chocolate chips for extra texture and more chocolate in every bite
Use this as a base for special occasion cakes, like a birthday cake or layered cake recipes
Replace cream cheese frosting with a classic buttercream if you want a sweeter finish

How to Make

Start by preheating your oven to 350°F. Prepare your cake pans by greasing them well, dusting lightly with cocoa powder, and lining the bottom with parchment paper. This step helps prevent sticking and keeps the cake layer intact when unmolding.

In a medium bowl, combine your dry ingredients. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. This helps remove lumps and evenly distributes everything so your cake batter mixes smoothly.

Springform pan with oil and cocoa powder, and bottom-lined with parchment paper

In a large bowl, mix the oil and sugar for about one minute until it looks smooth and slightly glossy. Add the large eggs one at a time, mixing after each one so they fully blend into the wet ingredients.

Stir in the vanilla and sour cream until the mixture looks creamy and even.

Now start combining everything. Add the dry ingredients in parts, alternating with the coffee. Mix gently and scrape down the sides of the bowl so nothing gets left behind.

Keep mixing just until you no longer see dry streaks. Overmixing can make the cake dense instead of soft.

Pour the cake batter into your prepared pan and smooth the top. Bake for 30 to 40 minutes. You’ll know it’s ready when a cake tester inserted in the center comes out clean or with a few crumbs.

Let the cake cool in the pan for about 10 minutes, then transfer it to a rack to cool completely before frosting.

For the chocolate cream cheese frosting, beat the room temperature butter and vanilla on medium speed until light and fluffy. This usually takes about 2 to 3 minutes and helps create a smooth base.

Add the cream cheese and mix just until combined. Keep it brief so the frosting stays thick and stable.

Cream Cheese added to butter and Vanilla

Gradually add the powdered sugar, cocoa powder, and salt. Start on low speed so the sugar doesn’t spill out, then increase to medium speed.

Mix until smooth and fluffy, scraping the sides of the bowl as needed. Avoid mixing at high speed for too long once the cream cheese is added, or the frosting can loosen.

Dry ingredients added to cream cheese mixture

Spread the thick cream cheese frosting over the fully cooled cake.

Expert Tips

Use room temperature butter and cream cheese, so your frosting blends smoothly without lumps
Don’t skip the coffee, it’s a secret ingredient that boosts the chocolate flavor without making the cake taste like coffee
Mix your cake batter just until combined to keep the crumb soft and tender
Always scrape the sides of the bowl to make sure everything is evenly mixed
Let the cake cool completely before adding the chocolate frosting, or it will melt

Frequently Asked Questions

How do I store this chocolate cake?

Store the moist chocolate cake in an airtight container in the fridge for up to 4 days. Let it sit at room temperature before serving for the best texture.

Can I make this recipe ahead of time?

Yes. You can bake the cake layer a day in advance and store it wrapped. Frost it the next day for the best results.

Can I freeze this cake?

You can freeze the cake (either unfrosted and frosted) for up to 2 months. Wrap it tightly and thaw overnight in the fridge.

Can I turn this into a layer cake?

Yes, you can double the recipe and divide the batter into multiple cake pans to make a triple-layer chocolate cake.

Why is my cake dry?

This usually happens from overbaking. Start checking a few minutes before the full bake time and use a cake tester to avoid drying it out.

If you liked this delicious chocolate cake recipe, hop on over to the “Cakes” section here on the blog for more inspiration, or take a look at the links below for more chocolate-inspired desserts: