Super Moist Chocolate Cake & Chocolate Cream Cheese Frosting
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.
Servings: people
Equipment
- 1 Electric mixer
- 2 large mixing bowls
- 1 8-inch cake pan
Ingredients
Chocolate Cake
- 1 1/4 cup all-purpose flour measured using the spoon-and-level method
- 1/3 cup unsweetened cocoa powder measured sing the spoon-and-level method
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup full-fat sour cream room temperature
- 1/2 cup freshly brewed coffee
Chocolate Cream Cheese Frosting
- 3/4 cup unsalted butter room temperature
- 1 teaspoons vanilla extract
- 8 ounces full fat cream cheese room temperature
- 1/2 cup unsweetened cocoa powder sifted
- 2 1/2 cup powdered sugar sifted
- 1/2 teaspoons salt
Instructions
Chocolate Cake
- Preheat your oven to 350°F. Grease an 8-inch springform pan, dust it lightly with cocoa powder, and line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt, then set it aside.1 1/4 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
- In a large bowl, whisk together the oil and sugar for about 1 minute, until well combined. Add the eggs one at a time, mixing after each one. Stir in the vanilla and sour cream until smooth.3/4 cup vegetable oil, 3/4 cup granulated sugar, 2 large eggs, 1/2 teaspoon pure vanilla extract, 1/4 cup full-fat sour cream
- Gradually add the dry ingredients and coffee, alternating between the two, mixing until everything is incorporated.1/2 cup freshly brewed coffee
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Cream Cheese Frosting
- Beat the butter and vanilla extract on medium speed until light and fluffy, about 2–3 minutes.3/4 cup unsalted butter, 1 teaspoons vanilla extract
- Add the cream cheese and mix on medium speed just until smooth and combined, about 20–30 seconds.8 ounces full fat cream cheese
- Gradually add the powdered sugar, cocoa powder, and salt, mixing on low speed until incorporated. Increase to medium speed and beat briefly until smooth and fluffy. Avoid overmixing once the cream cheese is added, as this can cause the frosting to loosen.1/2 cup unsweetened cocoa powder, 2 1/2 cup powdered sugar, 1/2 teaspoons salt
Notes
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 (unfrosted or 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 among 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.