The Ultimate Guide to Baking a Perfectly Moist Chocolate Cake with Silky Cream Cheese Frosting
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There are few desserts as universally beloved as a classic chocolate cake, especially when it’s crowned with a luscious, tangy cream cheese frosting. This particular recipe takes all the guesswork out of baking, delivering a consistently soft, moist, and incredibly flavorful chocolate cake that everyone will adore. Forget complicated techniques or endless dishes; this is an easy, no-fuss approach to an impressive homemade dessert. Whether you’re a seasoned baker or just starting your culinary journey, this recipe guarantees a show-stopping cake that’s perfect for any occasion, from casual family gatherings to elegant celebrations.
The timeless appeal of a chocolate cake paired with cream cheese frosting simply never fades. It’s a combination that offers the perfect balance: deep, rich cocoa notes from the cake complemented by the sweet, tangy, and impossibly smooth cream cheese frosting. This recipe ensures super moist and tender chocolate cake layers that are robust enough for stacking, making assembly a breeze. The frosting, with its delightful hint of tanginess, prevents the overall sweetness from becoming overwhelming, creating a harmonious flavor profile that will have everyone reaching for a second slice.
If you’re looking to expand your repertoire of impressive layer cakes, be sure to explore some of our other delightful creations. Consider trying our Chocolate Orange Cake for a zesty twist, the indulgent Blueberry Cream Cheese Chocolate Cake, or the ever-popular Oreo Layer Cake for a truly decadent experience.
WHY THIS RECIPE IS A MUST-TRY
- Effortless Chocolate Cake Layers: This recipe excels in simplicity without compromising on taste or texture. The chocolate cake layers are exceptionally soft and moist, and astonishingly easy to prepare. There’s no need for a cumbersome stand mixer; all you’ll require are a whisk and two mixing bowls, making cleanup just as simple as the baking process. This method ensures a tender crumb and rich chocolate flavor every single time.
- Silky Smooth Cream Cheese Frosting: The accompanying cream cheese frosting is a true highlight, boasting a wonderfully smooth and creamy consistency that’s perfect for decorating. Its signature tangy flavor provides a refreshing counterpoint to the richness of the chocolate cake, preventing the overall dessert from being overly sweet. This balance of flavors makes each bite a delightful experience, and its easy-to-spread nature simplifies the cake assembly.
- Beginner-Friendly and Quick to Assemble: This cake is designed to be approachable for bakers of all skill levels. It’s a truly no-fuss recipe where every step is straightforward, from mixing the batter to whipping up the frosting. The simplicity extends to the assembly, which can be done in no time, allowing you to enjoy your delicious creation sooner rather than later. It’s the perfect recipe for those who want maximum impact with minimal effort.
ESSENTIAL INGREDIENT BREAKDOWN
Understanding the role of each ingredient is key to successful baking. While a full list is provided in the recipe card below, here are some important notes on the core components that make this chocolate cake and cream cheese frosting so exceptional:
- Eggs: Using room temperature eggs is crucial for achieving a uniform and moist cake texture. Eggs emulsify better at room temperature, incorporating more smoothly into the batter and preventing curdling. Plan to take them out of the fridge 1-2 hours before you begin baking, depending on the ambient temperature of your kitchen.
- Boiled Water: Don’t skip the hot water! It plays a vital role in blooming the cocoa powder, which intensifies the chocolate flavor and creates a deeper, richer color. It also helps to create a very tender crumb in the cake. Heat your kettle before you start prepping other ingredients, then measure out the boiled water and let it cool slightly so it’s not scalding hot when added to the wet ingredients.
- Oil: For this recipe, a flavor-neutral oil such as canola or rapeseed oil is recommended. Oil contributes significantly to the cake’s moisture, ensuring it stays soft and tender for days. Unlike butter, oil remains liquid at room temperature, which is why oil-based cakes often have a more consistently moist texture.
- Cocoa Powder: The quality of your cocoa powder directly impacts the cake’s flavor. We highly recommend using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa has been treated with an alkali to reduce its acidity, resulting in a darker color and a milder, smoother chocolate flavor, which is ideal for this rich chocolate cake. My personal favorite is from Valrhona.
- Instant Espresso Powder: While optional, a touch of instant espresso powder significantly enhances the chocolate flavor without making the cake taste like coffee. It deepens the cocoa notes, adding complexity. Use 100% arabica instant espresso powder as it dissolves quickly and imparts a superior flavor.
- Butter (for frosting): For the cream cheese frosting, ensure your butter is slightly softened but still cool to the touch. This helps achieve a smooth, stable frosting. Take it out of the fridge about 10 minutes before you plan to make the frosting and cut it into cubes for faster softening.
- Cream Cheese (for frosting): Just like butter, room temperature cream cheese is essential for a lump-free, silky smooth frosting. If it’s too cold, it won’t blend properly with the butter and powdered sugar, leading to a lumpy texture. Remove it from the fridge approximately 10 minutes before you start making the frosting.
CRAFTING THE PERFECT CHOCOLATE CAKE LAYERS
Baking this chocolate cake with its irresistible cream cheese frosting is a rewarding experience, and these detailed instructions will guide you every step of the way. You’ll need standard baking equipment for this recipe, including a stand mixer with a paddle attachment or a hand mixer for the frosting. For the cake layers, make sure to have two 20 cm (8-inch) baking pans ready, ideally lined with parchment paper for easy removal.
The comprehensive recipe with exact measurements is available in the recipe card further down this page.
Before diving into the mixing, remember to preheat your oven to 175ºC/350ºF (conventional oven setting). Take a moment to properly prepare your baking pans by greasing them and lining the bottoms with parchment paper. This simple step ensures your beautiful cake layers release perfectly every time.
STEP 1: Your first task is to prepare the hot water. Boil some water and carefully weigh out the required amount. Set it aside to cool slightly. It needs to be warm, but not boiling hot, when you add it to the wet ingredients, ensuring it won’t cook the eggs.
STEP 2: In a large mixing bowl, combine all the dry ingredients. Sift them together to remove any lumps and ensure a light, airy texture in your cake. After sifting, give them a good stir with a whisk to thoroughly combine everything, distributing the leavening agents evenly.
STEP 3: In a separate bowl, add all the wet ingredients, including the prepared warm water. Using a hand whisk, gently whisk them together until they are just combined. Be careful not to overmix the eggs at this stage, as excessive whisking can develop too much gluten and result in a tougher cake. Aim for a smooth, homogenous mixture.
STEP 4: Now, it’s time to bring the wet and dry elements together. Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or spatula, gently stir the mixture until it comes together. Continue stirring just until no lumps of flour remain. Overmixing the batter can lead to a dense, dry cake, so mix only until smooth.
STEP 5: Once your batter is smooth and lump-free, divide it evenly between your two prepared baking tins. This ensures uniform baking and two equally sized cake layers. Place the tins in your preheated oven and bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean, indicating they are fully cooked.
STEP 6: After baking, remove the cakes from the oven and let them cool in their tins on a wire cooling rack for about 5 minutes. This brief cooling period helps the cakes firm up slightly. Then, carefully invert them onto the cooling rack, remove the tins, and allow the cakes to cool completely. Patience is key here; frosting a warm cake is a recipe for disaster!
MASTERING THE CREAM CHEESE FROSTING
This silky smooth cream cheese frosting is the perfect companion to our rich chocolate cake. Achieving its ideal texture and tangy balance is straightforward with these steps.
TIP: Cream cheese in Europe often has a higher water content. If you’re in Europe, placing your full-fat cream cheese between a few layers of paper towels for a few minutes can help remove excess moisture, resulting in a firmer, more stable frosting.
STEP 1: Precision in ingredient temperature is paramount for a perfect frosting. Ensure both your butter and cream cheese have been out of the fridge for about 10 minutes to soften slightly. Cut the butter into small cubes, which helps it cream more efficiently. Also, remember to sift your powdered sugar to prevent any lumps from forming in your final frosting.
STEP 2: In your stand mixer fitted with the paddle attachment, begin by creaming the softened butter on high speed for about 5 minutes. This aerates the butter, making it light and fluffy. Scrape down the sides of the bowl to ensure even mixing, then continue to mix for another 2 minutes. Add the vanilla bean paste (or vanilla extract) and the slightly softened cream cheese, creaming them together with the butter for about 1 minute until just combined. Again, scrape down the sides. Then, on low speed, gradually add the sifted powdered sugar in two parts, allowing each addition to fully incorporate before adding the next. This prevents a cloud of sugar and ensures a smooth blend. Finish with a final mix on medium speed for 2 minutes to achieve a truly homogenous and creamy texture.
STEP 3: Once mixed in the stand mixer, remove the bowl. Using a sturdy rubber spatula or a wooden spoon, beat the frosting by hand for a minute or two. This manual step is essential for releasing any trapped air bubbles created by the mixer, resulting in an exceptionally smooth, dense, and easy-to-spread frosting that will cling beautifully to your cake.
ASSEMBLING YOUR CHOCOLATE MASTERPIECE
Now for the exciting part – bringing it all together! Assembling your cake can be a fun and creative process. Here’s how to do it for a professional-looking finish:
STEP 1: For a perfectly level cake, start by gently trimming the domed tops of your cooled cake layers with a serrated knife. This creates a flat surface, ensuring your cake layers stack neatly without wobbling. Once trimmed, place your first cake layer onto your chosen serving dish or a cake board positioned on a turntable. A turntable isn’t strictly necessary, but it certainly makes frosting easier and more uniform.
STEP 2: Spoon about three generous scoops of your prepared cream cheese frosting onto the first cake layer. Use an offset spatula to spread it evenly across the surface. Carefully place the second cake layer on top. Now, apply a very thin layer of frosting all over the entire cake – this is known as a “crumb coat.” Its purpose is to trap any loose crumbs, preventing them from mixing into your final layer of frosting. Once crumb-coated, transfer the cake to the fridge for at least 30 minutes to allow the frosting to firm up.
STEP 3: After the crumb coat has set, remove the cake from the fridge. Apply the remaining cream cheese frosting to cover the entire cake. Use your offset spatula to smooth the frosting as desired. For an elegant touch, you can create a wavy or textured design on the sides and top of the cake with your offset spatula. Chill briefly if needed before serving to ensure the frosting is firm.
EXPERT BAKING TIPS FOR SUCCESS
Achieving baking perfection often comes down to a few key techniques and considerations. These expert tips will help ensure your chocolate cake turns out beautifully every single time:
- Embrace a Kitchen Scale: For the most accurate and consistent results in baking, a kitchen scale is your best friend. My recipes, including this one, typically use grams as the default measurement because it’s far more precise than volumetric measurements (cups). Slight variations in how flour is scooped can significantly alter your batter consistency. Investing in a digital kitchen scale will elevate your baking game dramatically.
- Avoid Overmixing Your Batter: Overmixing is a common culprit for dry, tough cakes. Once the wet and dry ingredients are combined, mix only until the flour streaks disappear and the batter is smooth. To ensure everything is fully incorporated without overmixing, I always finish with a gentle final fold using a rubber spatula. This helps scrape any unmixed ingredients from the bottom and sides of the bowl, ensuring a uniform batter without developing excess gluten.
- The Impact of Baking Pan Color: Believe it or not, the color of your baking pans can affect your cake’s outcome. For the absolute best results, I recommend using light-colored aluminum baking pans. These pans reflect heat, leading to a gentler and more even bake, which results in a softer, moister cake with a lighter crust. Darker baking pans, on the other hand, absorb more heat, often causing the cake to bake faster and develop a darker, sometimes drier, crust. Always grease your pans thoroughly and line the bottoms with baking paper for easy release.
- Room Temperature Ingredients are Key: This is a recurring theme for a reason! For both the cake batter and the frosting, ensure ingredients like eggs, milk, butter, and cream cheese are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter and a perfectly creamy frosting without lumps or curdling.
- Don’t Rush the Cooling Process: It’s tempting to frost a cake as soon as it comes out of the oven, but patience is vital. Frosting a warm cake will cause the frosting to melt and slide right off. Allow your cake layers to cool completely on a wire rack before you even think about applying that delicious cream cheese frosting.
FREQUENTLY ASKED QUESTIONS
Absolutely! This recipe is perfect for make-ahead convenience. You can bake the cake layers and prepare the cream cheese frosting the day before you plan to assemble and serve the cake. Store the cooled cake layers wrapped tightly in plastic wrap on your kitchen counter, away from direct sunlight, to maintain their moisture. For the frosting, transfer it to an airtight container and keep it refrigerated. Before you’re ready to assemble, allow the frosting to sit at room temperature for about 30 minutes, then give it a quick remix in your stand mixer (or by hand) until it’s smooth and perfectly spreadable again.
The most reliable way to check for doneness is by using a cake tester or a wooden skewer. Once the baking time specified in the recipe has passed, carefully insert the cake tester into the very center of one of the cake layers. If it comes out clean, with no wet batter clinging to it, your cake is done. If there’s still wet batter, return the cake to the oven for a few more minutes and test again.
While Dutch-processed cocoa powder is recommended for its richer color and smoother flavor in this recipe, you can use natural unsweetened cocoa powder. However, because natural cocoa is acidic and reacts with baking soda (which this recipe includes), you might notice a slightly different rise and flavor profile. If using natural cocoa, consider adding a tiny pinch more baking soda (about ¼ teaspoon) to ensure adequate leavening, but be aware the color may not be as dark and the flavor slightly more intense and less mellow.
If your cream cheese frosting seems too soft, it’s likely due to overmixing or the cream cheese/butter being too warm. First, ensure your cream cheese had excess water removed if you live in Europe. To fix a runny frosting, place the bowl in the refrigerator for 15-30 minutes to chill. Once slightly firmed up, beat it again on medium-high speed for a minute or two until it reaches the desired consistency. Avoid overmixing, as this can break down the structure of the cream cheese and butter, making it runny again.
STORING YOUR DELICIOUS CHOCOLATE CAKE
To keep your chocolate cake with cream cheese frosting fresh and delightful, proper storage is essential. Due to the cream cheese in the frosting, this cake should always be stored in the refrigerator. Place any leftover slices or the entire cake in an airtight container to prevent it from drying out or absorbing other odors from your fridge. When you’re ready to enjoy another slice, take the cake out of the refrigerator and allow it to come to room temperature for about 30-60 minutes. This brings out the best flavor and ensures the cake and frosting are at their optimal texture. It is best enjoyed within 2-3 days of baking.
Other Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
If you’ve enjoyed baking this classic chocolate cake, please make sure to leave a STAR REVIEW to let us know! We love seeing your delicious creations, so don’t forget to tag me on Instagram @juliemarieeats. For more baking inspiration and recipe ideas, be sure to follow me on Pinterest.
Chocolate Cake with Cream Cheese Frosting
Pin Recipe
Equipment
- 2x 20 cm/8in baking pans
- Baking paper
- Off-set spatula
- Turntable
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 like canola oil
- 3 large eggs room temperature
- 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 the oven at 175ºC/350ºF conventional oven and line 2x 20 cm/8 in baking pans with parchment paper.
- Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.180 g boiling water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.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
- In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.180 g whole milk, 110 g vegetable oil, 3 large eggs, 2 teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Divide the cake batter into the 2 prepared baking tins and bake them for 25-30 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
CREAM CHEESE FROSTING
- If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.150 g full-fat cream cheese
- Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar.300 g butter, 550 g powdered sugar
- In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.½ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
- Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
ASSEMBLING
- Start by cutting the top of the cake layers, so they have a flat top.
- Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 3 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Place it in the fridge for 30 minutes, for the buttercream to set.
- Add the remaining buttercream, and even it out over the cake. Optional, make a wavy design with the buttercream, using the offset spatula.
- Store the layer cake in an airtight container in the fridge. Before enjoying the cake, let it come to room temperature. Can last 2-3 days in the fridge.