The Ultimate Moist Chocolate Cake with Tangy Cream Cheese Frosting: A Triple Layer Delight
Prepare yourself for an unforgettable dessert experience! This incredibly moist, easy-to-make chocolate cake, generously topped with a rich and tangy cream cheese frosting, definitively answers the age-old question: “Is chocolate cake with cream cheese frosting a good combination?” The overwhelming verdict is in – this exquisite triple-layer Philadelphia cream cheese chocolate cake is an absolute triumph, destined to become a beloved favorite for any chocolate enthusiast!
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
Once you fall in love with this ultimate chocolate cake with cream cheese frosting recipe, you absolutely must explore some of our other delightful creations. Indulge in the vibrant zest of my Chocolate Orange Cake, savor the sophisticated flavors of my Chocolate Olive Oil Cake with Crystallized Ginger, or enjoy a cozy slice of my Vegan Gingerbread Loaf Cake!
Crafting the Perfect Moist Chocolate Cake with Cream Cheese Frosting
I am absolutely thrilled to share this easy, moist chocolate cake recipe, perfectly complemented by a luscious cream cheese frosting! This recipe draws inspiration from my popular Chocolate Spice Cake, which features rich chocolate layers infused with aromatic gingerbread spices and a touch of molasses. If you adore this cake but crave an even more intense chocolate experience, be sure to try my truly decadent Matilda’s Chocolate Cake, or for a quicker treat, my Hot Chocolate Mug Cake, or even my delightful 2 Bite Brownies!
This versatile recipe is ideal for any special occasion, be it a festive holiday gathering, a joyous birthday celebration, or simply an ordinary day when you desire an extraordinary treat. It’s also an excellent choice for novice bakers, as the rich chocolate cake layers come together with surprising ease, often requiring nothing more than a whisk and a bowl!
Why Chocolate Cake with Cream Cheese Frosting is Always a Good Idea
If you’ve ever pondered, “Can I really put cream cheese frosting on a chocolate cake?” then allow us to confirm that it’s not just good, it’s an absolutely divine combination! The deep, complex, and intensely satisfying flavor of this dark chocolate cake finds its perfect counterpoint in the creamy, slightly tangy sweetness of the cream cheese frosting. For many, including myself, cream cheese frosting is the gold standard of frostings, and its bright, rich profile harmonizes beautifully with the decadent chocolate layers, creating a truly balanced and irresistible dessert.
If you find yourself enchanted by this dynamic duo of chocolate and cream cheese, you’ll be delighted to know that this magical pairing also works wonders in brownie form! Make sure to check out my irresistible recipe for Brownies with Cream Cheese Frosting for another fantastic treat.
Essential Ingredients for Your Perfect Chocolate Cake with Cream Cheese Frosting
This recipe creates a supremely moist, intensely rich chocolate cake foundation, lavishly topped with my signature, go-to cream cheese frosting. Gathering high-quality ingredients is the first step to ensuring a truly spectacular result. Here’s a closer look at what you’ll need to create this culinary masterpiece:
- Granulated Sugar: This provides the foundational sweetness, balancing the deep cocoa notes and contributing to the cake’s tender crumb.
- All-Purpose Flour: The structural backbone of our cake. For the most accurate and consistent results, I highly recommend measuring your flour with a kitchen scale. Alternatively, use the spoon-and-level method to avoid over-measuring.
- Dutch-Process Unsweetened Cocoa Powder: A key ingredient for a truly rich, dark chocolate flavor. Unlike natural cocoa, Dutch-process cocoa is alkalized, which gives it a darker color and a smoother, less acidic chocolate taste. This helps create that intense chocolate depth we’re aiming for! For more chocolatey goodness, try my Pinecone Brownie Recipe or my Chocolate Blueberry Cake.
- Baking Powder & Baking Soda: These crucial leavening agents work in harmony to give our cake its beautiful rise and wonderfully fluffy, light texture.
- Salt: A pinch of salt is vital! It doesn’t just add seasoning; it acts as a flavor enhancer, bringing out and intensifying all the deep, nuanced chocolate flavors in the cake.
- Vegetable Oil: The secret weapon for an unbelievably moist cake! Using vegetable oil instead of butter in the cake batter also makes our Philadelphia cream cheese chocolate cake incredibly easy to mix, contributing to its tender crumb.
- Eggs: Essential for structure, richness, and binding the ingredients. Always ensure your eggs are at room temperature before incorporating them into the batter; this helps them emulsify better with other ingredients, leading to a smoother, more uniform cake.
- Buttermilk: I specifically adore using buttermilk because its acidity reacts with the baking soda, resulting in an exceptionally moist and tender cake with a fine crumb. If you don’t have buttermilk on hand, don’t worry, a simple substitute can be made at home (see below!).
- Pure Vanilla Extract: For the most exquisite flavor, always opt for a high-quality pure vanilla extract. Its warm, aromatic notes elevate both the cake and the frosting. You can even learn how to make your own vanilla extract at home with just two simple ingredients!
- Hot Coffee: This is a secret ingredient that truly transforms the chocolate flavor! Instead of plain hot water, piping hot brewed coffee “blooms” the cocoa powder, intensifying and deepening the chocolate taste without imparting any coffee flavor to the final cake. It’s a game-changer!
And of course, we’ll crown this masterpiece with what I consider the very best cream cheese frosting for chocolate cake, requiring just a few key components:
- Cream Cheese: The star of the frosting! It’s crucial that your full-fat cream cheese is softened to room temperature. This ensures a smooth, lump-free frosting that’s easy to spread. It should be soft enough to easily indent with a finger, but not so soft that it appears mushy or melty.
- Salted Butter: I prefer using salted butter as it naturally enhances the overall flavor of the frosting. If you only have unsalted butter, simply add about ½ teaspoon of fine salt to the frosting mixture. Ensure it’s also at room temperature for optimal creaming.
- Pure Vanilla Extract: Just like in the cake, high-quality vanilla extract adds a layer of luxurious richness and depth to the cream cheese frosting, making it utterly irresistible. It’s similar to the delightful frosting on my Oreo Pound Cake!
- Powdered Sugar: Also known as confectioners’ sugar, this provides the sweetness and structure for our frosting. Sifting the powdered sugar is a non-negotiable step to prevent any lumps and guarantee a perfectly smooth, silky texture.
Recommended Equipment for Easy Baking
To successfully bring this moist chocolate cake with cream cheese frosting to life, you’ll need a few essential baking tools. Specifically, three 8-inch round cake pans are ideal for achieving perfect triple layers. While 9-inch pans can be used, keep in mind the cake layers will be slightly thinner and bake a bit more quickly. For unparalleled accuracy in measuring dry ingredients like flour and powdered sugar, a kitchen scale is highly recommended. To achieve that dreamy, light, and airy cream cheese frosting, an electric mixer (either a stand mixer or a hand mixer) will be your best friend.
Additionally, you’ll want to have a large mixing bowl for combining the batter, a sturdy rubber spatula for scraping the sides, and a whisk for aerating dry ingredients. An offset spatula is also incredibly helpful for effortlessly spreading your luscious frosting evenly across each cake layer, ensuring a beautiful presentation.
How to Create Your Triple Layer Chocolate Cake with Cream Cheese Frosting
Crafting this incredible Philadelphia cream cheese chocolate cake is a rewarding process. While the detailed instructions are laid out in the recipe card below, here’s a concise overview of the steps to guide you through making this decadent dessert:
In a large bowl, combine and whisk together all your dry ingredients until thoroughly mixed.
Incorporate the vegetable oil into the dry mixture, stirring gently until all the dry ingredients are fully saturated.
Next, gently stir in the buttermilk, eggs, and pure vanilla extract until just combined, being careful not to overmix.
Finally, pour in the hot coffee and stir until the batter is completely smooth and uniform. The hot coffee helps bloom the cocoa for intense flavor.
Divide the batter evenly among your prepared cake pans and bake until a toothpick inserted comes out clean or with moist crumbs.
Once completely cooled, lavishly spread the delectable cream cheese buttercream over each cooled chocolate cake layer, then assemble your stunning triple-layer cake.
Hint: For impeccably even cake layers that stack beautifully, use a kitchen scale to weigh your cake batter once it’s poured into the cake pans. This simple step ensures that each pan contains an equal amount of batter, promoting uniform baking and perfectly level layers!
Helpful Substitutions for Your Baking Needs
Life in the kitchen sometimes calls for flexibility! Here are some common substitutions you can make for this recipe:
- Buttermilk Substitute: No buttermilk on hand? No problem! Simply measure out 1 cup of whole milk, remove 1 tablespoon of it, and replace that tablespoon with either lemon juice or white vinegar. Give it a gentle stir and let it sit for 5-10 minutes until it slightly curdles. This homemade buttermilk substitute will work perfectly in your chocolate cake batter!
- Vegan Option: While I haven’t personally tested this specific cake with vegan substitutes, it’s certainly possible to adapt. If you’re venturing into vegan baking for this recipe, I would suggest experimenting with an egg replacer for the eggs and substituting the buttermilk for a plant-based milk (using the homemade buttermilk substitute trick mentioned above with plant milk and acid). For the frosting, you can create your own delicious vegan cream cheese buttercream using a recipe like this one!
Delicious Variations to Customize Your Cake
This triple-layer chocolate cake with cream cheese frosting is a fantastic base, but don’t hesitate to personalize it with these exciting variations to suit your taste:
- Brown Butter Cream Cheese Frosting: Elevate your frosting to an entirely new level of gourmet deliciousness by using browned butter instead of regular butter. Browning the butter adds a nutty, rich, and deeply complex flavor that complements the chocolate beautifully. Just remember to chill the browned butter until it solidifies again, then bring it back to room temperature before creaming it with the cream cheese.
- Oreo Chocolate Cake with Cream Cheese Frosting: For a delightful cookies and cream experience, simply fold crushed Oreo cookie chunks into both the cake batter and the cream cheese frosting. The textural contrast and familiar flavor will be a guaranteed hit!
- Chocolate Cream Cheese Frosting: If you’re a true chocoholic and want even more rich chocolate flavor throughout, transform your cream cheese frosting! Replace ¾ cup of the sifted powdered sugar in the frosting recipe with an equal amount of Dutch-process unsweetened cocoa powder. This creates a deeply chocolatey, yet still tangy, frosting that’s utterly irresistible.
Alternatively, if you prefer a classic chocolate frosting over cream cheese, be sure to check out my decadent Chocolate Fudge Frosting!
And for more incredible cake ideas, explore my Mini Chocolate Cake, perfect for a smaller indulgence, or my rich Chocolate Sour Cream Pound Cake for another truly decadent treat. If you’re in the mood for individual portions, these dazzling Galaxy Cupcakes are a must-try!
Proper Storage for Maximum Freshness
To keep this delectable chocolate cake tasting its best, proper storage is key:
Store any leftover slices or the entire cake in an airtight container in the refrigerator for up to 4 days. This helps to maintain its moistness and the freshness of the cream cheese frosting. When you’re ready to serve, cut individual slices and allow them to come to room temperature for about 30-60 minutes. This brings out the optimal flavors and softens the frosting to its ideal creamy consistency.
This moist chocolate cake also freezes exceptionally well, making it perfect for preparing ahead or enjoying later. For the easiest thawing and serving, I recommend freezing it in individual slices. First, place the slices uncovered in the freezer until they are completely frozen solid. Once frozen, wrap each slice tightly in plastic wrap, and then further protect it with a layer of heavy-duty aluminum foil. This double-layer wrapping helps prevent freezer burn. You can then freeze the cake for up to two months. To enjoy, simply thaw the desired number of slices, unwrapped, at room temperature for a few hours.
Frequently Asked Questions About Chocolate & Cream Cheese Cake
Absolutely, and it’s highly encouraged! The rich and decadent cream cheese frosting recipe provided below in the recipe card is incredibly versatile. You can certainly use it to frost this easy chocolate cake, but it’s also a fantastic choice for other cakes like a light and airy vanilla cake or a classic carrot cake! In fact, I even make a brown butter cream cheese glaze for my popular Carrot Pound Cake, showcasing its incredible adaptability.
While both buttercream and cream cheese frosting are delicious, many, myself included, find that cream cheese frosting offers a superior balance for chocolate cake. Personally, I much prefer to frost this triple-layer chocolate cake with cream cheese frosting because of the delightful added tangy flavor it brings. This tanginess cuts through the richness of the chocolate, creating a more dynamic and less cloyingly sweet dessert that truly stands out.
The ultimate trick to elevating your chocolate cake’s flavor, as we’ve done in this very recipe, is to incorporate hot coffee into the batter! The hot liquid works wonders by “blooming” the cocoa powder, which effectively intensifies and deepens its chocolate flavor. What’s more, the subtle bitterness and robust aroma of coffee naturally complement chocolate, enhancing its richness and making the entire cake taste even more complex and delicious, without actually making the cake taste like coffee itself.
If you’re looking for more delightful baking adventures, you should definitely check out my Salted Caramel Kentucky Butter Cake for a truly rich, sweet, and salty pound cake experience! For a guilt-free yet satisfying treat, try my Protein Mug Cake. And you’ll also adore the wonderfully moist and unique texture of my Chocolate Olive Oil Cake!
Top Tip for a Perfect Cake Every Time
Don’t overmix! When combining your wet and dry ingredients for the cake batter, mix them just until everything is barely combined. Overmixing can develop the gluten in the flour too much, leading to a tough and dry cake. A gently mixed batter will ensure a consistently moist, tender, and melt-in-your-mouth chocolate cake.
If you try this recipe, I would absolutely love it if you could leave a star review rating and comment below! Your feedback is so wonderful to hear and truly helps our community. And don’t forget to share your delicious creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Chocolate Cake with Cream Cheese Frosting
Pin Recipe
Rate Recipe
Save RecipeSaved!
15 minutes
20 minutes
35 minutes
Dessert
American
18
slices
593
kcal
Chenée Lewis
Equipment you may need
-
8-inch round cake pans
-
whisk
-
stand mixer
-
hand mixer
-
offset spatula
-
parchment paper
-
mixing bowls
-
cooling rack
-
rubber spatula
-
microplane grater/zester
-
measuring cups and spoons
Ingredients
- baking spray
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- ¾ cup (85 g) unsweetened Dutch-process cocoa powder
- 1 ½ teaspoon (6 g) baking powder
- ½ teaspoon (2 g) baking soda
- ¾ teaspoon (5 g) salt
- ¾ cup (177 ml) vegetable oil
- 2 large eggs – room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- 1 cup (237 ml) buttermilk – room temperature
- 1 cup (237 ml) hot brewed coffee
Cream Cheese Frosting
- 12 oz (340 g) full-fat cream cheese – room temperature
- ¾ cup (170 g) salted butter – room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- 5-6 cups (600 g) powdered sugar – sifted
Instructions
-
Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and spray generously with baking spray. This ensures your cake layers release perfectly.baking spray
-
In a large mixing bowl, thoroughly whisk together the granulated sugar, all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps and all ingredients are evenly distributed.2 cups all-purpose flour, ¾ cup unsweetened Dutch-process cocoa powder, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 2 cups granulated sugar
-
Pour in the vegetable oil and stir with a rubber spatula or whisk until the dry ingredients are fully saturated and resemble coarse crumbs. Then, add the room temperature eggs and pure vanilla extract, mixing until just combined.¾ cup vegetable oil, 2 large eggs, 2 teaspoon pure vanilla extract
-
Stir in the room temperature buttermilk until it’s just incorporated into the batter. Next, carefully pour in the hot brewed coffee and stir gently until the batter is smooth and free of streaks. Be mindful not to overmix.1 cup buttermilk, 1 cup hot brewed coffee
-
Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for approximately 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean or with only moist crumbs attached.
-
Allow the cake layers to cool slightly in their pans for about 10-15 minutes before carefully inverting them onto a wire rack. Let them cool completely to room temperature before attempting to frost them. This is crucial for preventing the frosting from melting.
Cream Cheese Frosting
-
In a large bowl, using an electric mixer (stand or hand mixer), beat the softened cream cheese and softened salted butter together on medium speed until the mixture is completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed. Add the pure vanilla extract and mix until well combined.12 oz full-fat cream cheese, ¾ cup salted butter, 2 teaspoon pure vanilla extract
-
With the mixer on low speed, gradually add the sifted powdered sugar, starting with 5 cups. Mix until fully incorporated and smooth. Increase the speed to high and beat for another 1-2 minutes until the frosting is light, fluffy, and spreadable. If you prefer a stiffer frosting or find it too soft, you can add up to 1 additional cup of powdered sugar (total of 6 cups), mixing until desired consistency is reached.5-6 cups powdered sugar
-
Once your cake layers are completely cooled, generously spread the prepared cream cheese frosting over each layer and assemble your stunning triple-layer chocolate cake. Decorate as desired and serve!
Last Step!
Click here to leave a review and a star rating! It helps spread the word and allows me to keep sharing free recipes! 🥰
Video
Notes
- Buttermilk Substitute – Measure out 1 cup of whole milk and replace 1 tablespoon of it with lemon juice or vinegar. Then let it sit a few minutes until slightly curdled and add it in to your chocolate cake batter!
- Vegan Option – I haven’t tried this cake with vegan substitutes yet. If you try it, I recommend using an egg replacer and substituting buttermilk for a plant-based milk (following the homemade buttermilk substitute tip!). For frosting, make your own vegan cream cheese buttercream with a recipe like this one!
Storage and Freezing:
Store this delicious cake in an airtight container in the refrigerator for up to 4 days. To serve, cut individual slices and let them come to room temperature for optimal flavor and texture.
This moist chocolate cake also freezes very well. For easier thawing, freeze in individual slices. First, place slices in the freezer until frozen solid. Then, wrap each slice in plastic wrap and then in heavy-duty foil. Freeze for up to two months and thaw, uncovered, at room temperature.
Variations:
- Brown Butter Cream Cheese Frosting – For an elevated flavor, use browned butter instead of regular butter in the frosting. Be sure to chill it to harden, then bring to room temperature before creaming.
- Oreo Chocolate Cake with Cream Cheese Frosting – Add crushed Oreo chunks to both the cake batter and the frosting for a delightful cookies and cream twist.
- Chocolate Cream Cheese Frosting – Replace ¾ cup of the powdered sugar in the frosting with cocoa powder for an even richer chocolate flavor.
Nutrition
Nutrition Disclaimer
Did you try this recipe? Rate it below!
I can’t wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!
