Chocolate Cake With Cream Cheese Frosting

I never thought I’d be the person who gets emotional about cake, but here we are. This chocolate cake with cream cheese frosting?

It’s not just good—it stops you mid-bite. Not because it’s fancy or complicated, but because it’s right. Moist, rich chocolate layers that don’t crumble or dry out.

A thick, smooth cream cheese frosting that’s just the right amount of sweet. No weird ingredients. No stress.

I first made this for a friend’s birthday, and I swear people were still talking about it the next week.

The layers were even, the frosting held up beautifully, and it sliced like a dream. That never used to happen with my cakes.

This recipe is now my go-to whenever I want something that feels homemade but looks like it came from a bakery.

It’s not trying to be anything other than what it is: a really, really good chocolate cake with creamy, tangy frosting that makes every bite feel like a treat.

If you’ve ever wanted a no-fuss chocolate cake that turns out exactly the way you see in your head—this is it.

It’s the kind of cake people remember. And honestly? You might want to hide a slice for yourself before it disappears.

Table of Contents

Chocolate Cake With Cream Cheese Frosting Recipe

Yields: One tall 3-layer 8-inch cake, serves 12–14

Ingredients

For the Chocolate Cake Layers (3 x 8-inch pans):

2 cups (260g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder (Dutch-processed for deep color)
1½ tsp baking powder
1½ tsp baking soda
1 tsp fine salt
2 cups (400g) granulated sugar
1 cup (240ml) neutral oil (sunflower or canola)
3 large eggs, room temperature
1 cup (240ml) whole milk, room temperature
1 cup (240ml) freshly brewed hot coffee or boiling water
2 tsp vanilla extract
1 tbsp white vinegar

For the Cream Cheese Frosting:

450g full-fat cream cheese, cold
225g unsalted butter, slightly softened but still cool
4½ cups (540g) powdered sugar, sifted
2 tsp vanilla extract
Pinch of fine salt

For Assembling and Decorating:

Extra frosting for piping (set aside 1 cup before assembling)
Offset spatula
Bench scraper (optional but recommended)
Piping bag fitted with a large open star tip (like Wilton 1M)

Instructions

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment circles, and lightly dust sides with cocoa powder (not flour — cocoa keeps the chocolate color neat).
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk well and set aside.
In another large bowl or stand mixer, whisk sugar, oil, and eggs until pale and slightly thickened (about 2 minutes). Add milk and vanilla; mix again.
Now slowly stir in the dry ingredients in two additions, just until incorporated. Scrape down the sides.
Add hot coffee (or boiling water) and mix on low speed. The batter will be thin — this is normal and essential for moist cake layers.
Add the vinegar last and stir briefly. The batter should look glossy and pourable.
Divide the batter evenly among the three pans (use a scale for precision).
Bake on the middle rack for 28–32 minutes, or until a toothpick comes out with just a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then flip them out onto a wire rack. Peel off parchment and cool completely.
For best results, wrap cooled layers in cling film and chill for at least 1 hour (or overnight) before assembling.
In a stand mixer fitted with the paddle attachment, beat butter on medium-high until creamy and pale (about 2–3 minutes).
Add cream cheese and beat just until smooth — don’t overmix or the frosting will loosen.
Add sifted powdered sugar in 2–3 batches. Start mixing slowly, then increase speed to medium-high. Beat until fluffy (about 2–3 minutes).
Add vanilla and a pinch of salt. Beat just until combined.
Chill the frosting for 15 minutes if it feels too soft for spreading.
Place one cake layer on a cake board or serving stand. Spread a thick, even layer of frosting using an offset spatula — about ¾ cup.
Repeat with the second and third layers.
Apply a thin crumb coat all over the cake. Chill for 20 minutes to set.
Apply a thicker final layer of frosting, smoothing it out with a bench scraper. Don’t worry about perfection — the neat swirls and piped top will draw attention.
Pipe decorative swirls around the top edge using the reserved frosting and a star tip. You can also add a few swirls around the base for a polished look.
Chill the cake for at least 30 minutes before slicing for clean layers.
Slice using a hot, clean knife (wipe between cuts). This cake tastes best slightly chilled but not cold.
Store in the fridge, covered, for up to 4 days. Let slices sit at room temp for 15–20 minutes before serving.
Always weigh your ingredients for best consistency.
Cold cream cheese prevents frosting from becoming too soft.
Coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee. If you prefer, use hot water instead.
A chilled cake is easier to slice cleanly, especially when it has soft frosting.

How Do I Keep My Chocolate Cake Moist And Soft?

Making sure your chocolate cake stays moist and soft is easier than you think. Just follow these smart tips:

Use oil instead of butter: oil keeps the cake moist longer and gives it a softer crumb.
Add sour cream or yogurt: they boost moisture and make the cake rich.
Don’t overmix: mix until ingredients are just combined – overmixing makes cakes tough.
Use brown sugar or a mix of sugars: brown sugar helps trap moisture.
Keep an eye on the baking time: remove the cake from the oven as soon as a toothpick comes out with a few moist crumbs.
Cool and cover properly: once cooled, wrap the cake layers tightly to lock in the moisture.

Why Is My Cream Cheese Frosting Too Runny?

If your frosting is too runny, a few things may have gone wrong. Here’s what to check and how to fix it:

Used soft or low-fat cream cheese: always use block-style, full-fat cream cheese.
Overmixed the frosting: too much mixing can break it down and make it loose.
Added too much liquid: even a little too much vanilla or lemon juice can thin it out.
Cream cheese was too warm: warm cream cheese turns soft fast and makes the frosting hard to thicken.

To fix it:

Chill the frosting: put it in the fridge for 20–30 minutes to firm it up.
Add more powdered sugar: if it’s still too loose, add it a little at a time until thick.

How Do I Stop My Cake Layers From Sinking In The Middle?

Sinking layers are frustrating, but these tips help you avoid that:

Don’t open the oven door early: wait until the cake has set.
Make sure your baking powder/soda is fresh: old leavening agents won’t rise properly.
Bake at the correct temperature: use an oven thermometer if needed.
Measure ingredients properly: too much liquid or leavening can cause collapse.
Avoid overmixing: mix until combined, then stop.

How Thick Should The Frosting Be Between Layers?

A good layer of frosting should be:

About 1/3 inch thick: this gives balance between the cake and frosting.
Evenly spread: use an offset spatula for smoothness.
Firm, not runny: chill your frosting if it’s too soft before using.

How Do I Get Smooth Sides When Frosting The Cake?

Smooth sides make your cake look pro-level. Here’s how to do it:

Apply a thin crumb coat first: this traps crumbs and gives a clean base.
Chill the cake after crumb coating: let it firm up for 15–20 minutes.
Use a bench scraper or offset spatula: press it gently while spinning the cake to smooth out the sides.
Do the final layer in one go: work quickly and evenly for best results.

Can I Make This Cake Without Eggs?

Yes, you can make it eggless. Here are the best substitutes:

Plain yogurt or curd: ¼ cup per egg – keeps the cake soft.
Mashed ripe banana: ¼ cup per egg – adds moisture (and mild banana taste).
Unsweetened applesauce: ¼ cup per egg – neutral flavor, works well.
Vinegar + baking soda: 1 tbsp vinegar + 1 tsp baking soda = 1 egg.

Why Does My Cream Cheese Frosting Taste Sour?

A slightly tangy taste is normal with cream cheese, but if it’s too sour:

Your cream cheese may be expired: check the date before using.
Used low-quality cream cheese: cheaper brands sometimes taste stronger.
Didn’t balance with enough sugar: add more powdered sugar to soften the flavor.

What’s The Best Way To Store Leftovers?

Store leftover cake like this to keep it fresh:

Chocolate cake slices: in airtight containers in the fridge for up to 3–4 days.
Whole frosted cake: covered in the fridge using a cake dome or tight plastic wrap.
Unfrosted cake layers: wrapped tightly in plastic at room temperature for 1 day or freeze for up to 2 months.
Frosting (separately): in a sealed container in the fridge for up to 5 days.

Can I Freeze Chocolate Cake With Cream Cheese Frosting?

Yes, you can freeze it. Just follow these easy steps to keep it fresh:

Freeze uncovered first: put the frosted cake in the freezer for 1–2 hours until the frosting is solid.
Wrap it well: use plastic wrap and then foil to protect it from freezer smell.
Thaw in the fridge overnight: don’t thaw it on the counter directly.
Bring to room temperature before serving: leave it out for 30 minutes before slicing.