The Best Chocolate Cake with Cream Cheese Frosting Recipe

Introduction

So I know everyone claims their chocolate cake with cream cheese frosting is the best. But hear me out: this one’s not just about ingredients or technique. It’s about the kind of cake that makes people stop mid-bite and say nothing, because their brain just went quiet for a second.

It didn’t start as a “perfect” recipe. Honestly, it came from a few failed tries — too dry, too sweet, frosting that slid right off. But then this version happened. And something clicked. The chocolate cake is rich but not heavy. Moist, in that deeply satisfying, stick-to-your-fork kind of way. And the cream cheese frosting? It’s not overly sugary, not runny. It holds up — fluffy, tangy, just sweet enough. It feels like it belongs there.

I wasn’t trying to impress anyone when I baked this — it was just a Thursday night and I wanted something good. But it accidentally turned into one of those recipes people started asking for. Like, “Hey, remember that cake?” kind of asking.

So if you want something that’s not fussy but still feels like you showed up, this is it. I’ll walk you through everything. No fluff, no fancy tools. Just steps that make sense, tips that help, and a flavor that’s honestly kind of addictive.

Ingredients for Chocolate Cake with Cream Cheese Frosting

For the Cake (makes three 8-inch layers)

• 2 ½ cups all-purpose flour — scoop-and-sweep, not packed
• 2 ½ cups sugar — yes, it’s a lot. It works.
• 1 cup unsweetened cocoa powder — I use Dutch-process; more flavor, less bitterness
• 2 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt — skip if using salted butter later
• 1 cup buttermilk — or DIY: milk + splash of vinegar, let it sit 5 min
• 1 cup warm water — trust me, makes it extra moist
• ¾ cup vegetable oil — not olive oil unless you like chocolate salad
• 3 eggs — room temp, makes mixing easier
• 2 tsp vanilla extract — real if you can swing it

Optional: Toss in a teaspoon of espresso powder if you’re feeling bold. You won’t taste coffee — it just deepens the chocolate.

For the Frosting

• 2 sticks unsalted butter (soft, not melted)
• 2 blocks (8 oz each) cream cheese — full-fat, always.
• 5 to 6 cups powdered sugar — add slow, taste as you go
• 2 tsp vanilla extract
• Splash of milk or cream (2–4 tbsp) — only if it’s too thick

Heads up: This frosting firms up a bit in the fridge. Good for sharp edges, not ideal for last-minute rushing. Let it soften before spreading.

Instructions for Chocolate Cake with Cream Cheese Frosting

Step-by-Step: How to Make It Happen

1. Preheat like you mean it.
Set your oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment rounds. You’ll thank yourself later — no stuck layers, no drama.

2. Mix your dry stuff.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. You’re building the foundation here — no clumps allowed.

3. Wet ingredients, meet the bowl.
Add buttermilk, warm water, oil, eggs, and vanilla to the dry mix. Go slow. You don’t want to beat the soul out of it — just mix until smooth. (No electric mixer needed, but if you’ve got one, feel free.)

4. Batter divide and conquer.
Evenly divide the batter between the three pans. If you have a kitchen scale, use it. Otherwise, eyeball and gently tap the pans on the counter to level things out.

5. Bake. And don’t peek.
Bake for 30–34 minutes. You’re looking for a springy center and a toothpick that comes out clean (or with a few moist crumbs). Every oven has its quirks, so check at 30 and adjust.

6. Cool your jets (and the cakes).
Let the cakes cool in the pans for 10–15 minutes, then flip them out onto a wire rack. They need to be completely cool before frosting — warm cake + soft frosting = sliding mess.

Make the Frosting

7. Cream it all together.
In a large bowl, beat the butter and cream cheese until smooth and slightly fluffy. Go for about 2–3 minutes. Lumps are your enemy here.

8. Sugar, slowly.
Add the powdered sugar in stages — unless you like the idea of a sugar cloud in your kitchen. Mix until smooth after each addition.

9. Vanilla + cream = magic.
Add the vanilla and a tablespoon of cream or milk at a time until the frosting feels spreadable but still holds its shape.

Assemble Like a Pro

10. Stack and chill.
Layer the cakes with a generous swipe of frosting between each one. Do a light crumb coat (a thin layer to catch crumbs), then pop the cake in the fridge for 15–20 minutes. It’s a game-changer for clean edges.

11. Final coat & flourish.
Frost the cake with the remaining icing. You can go rustic with swoops or smooth it out for a cleaner look. Add sprinkles, chocolate shavings, or nothing at all — the taste speaks loud.

Can I bake the layers ahead of time?

Absolutely.
Bake the cake layers a day or two in advance, wrap them tightly in plastic, and chill or freeze. Just let them thaw before frosting. The flavor actually deepens a bit with time.

Tips & Tricks for Chocolate Cake with Cream Cheese Frosting

Make Your Life (and Cake) Easier

1. Room temp isn’t optional — it’s essential.
Trying to blend cold eggs or stiff butter is like chasing a cat with a spoon. Everything comes together smoother — and fluffier — when ingredients are room temperature. It’s not just a suggestion; it’s chemistry.

2. Chill that frosting.
If your frosting starts feeling too soft (especially in warm kitchens), let it sit in the fridge for 10–15 minutes. It’ll firm up just enough to behave. Bonus: cooler frosting = sharper edges.

3. The crumb coat is not a myth.
It’s real, and it’s magic. A thin first layer locks in crumbs so your final coat stays clean. Even if you’re not going for Pinterest-perfect, this trick gives your cake that “someone knew what they were doing” look.

4. Scale = sanity.
Want layers that bake evenly and don’t lean like a sleepy tower? Weigh your batter into each pan. Eyeballing works… until it doesn’t.

5. Clean knife = clean slices.
Run your knife under hot water, dry it, and slice. Wipe between cuts. Yes, it’s a bit extra, but it makes each slice look like it came from a bakery.

Can I store the frosting or cake for later?

Yep — and you should.

• Frosting: Store in the fridge (up to 1 month) or freezer (up to 3 months). Let it come to room temperature and rewhip before using.
• Cake: Frosted cakes keep well for 4–5 days in the fridge, covered. Cake layers (unfrosted) can be frozen up to 2 months — just wrap tightly.

Serving Suggestions for Chocolate Cake with Cream Cheese Frosting

Let’s be honest: this isn’t the kind of cake you serve without a reason. Or maybe that’s not true. Maybe the reason is the cake. Some days it’s a celebration; other days, it’s more like “I just need something good right now.” This recipe fits both.

So, when does it shine?

• Birthdays — obviously. Especially for someone who’s not a frosting person… until they meet this frosting.
• Dinner with people you like — not formal, but meaningful. It’s the kind of dessert people don’t just eat — they lean in, ask for the recipe, maybe lick their forks (quietly).
• Breakup recovery? Oh, absolutely. Especially the corner slice — extra frosting, uneven edge, emotionally correct.
• Tired Tuesday that somehow still deserves dessert. You know those.

Serving styles that match the moment:

• Messy and proud: Frost it with a spoon, let it be imperfect. Serve straight from the fridge on plates you don’t match. It’ll still taste like magic.
• Polished and precise: Chill it, trim the layers, smooth the sides. Maybe top with berries, maybe don’t. Either way, it holds its own.
• Mini slices for a crowd: Cut thinner than usual — this cake is rich. A little goes a long way, and people will come back for seconds.

What goes with it?

• A cup of black coffee, hot enough to steam up your face.
• Cold milk — full-fat if you’re going all in.
• Red wine if you’re in “grown-up dessert” mode.
• Or nothing. It’s complete on its own, honestly.

Can I serve it straight from the fridge?

Yes, but give it 20 minutes to cool off before slicing. Cold frosting = sharp edges, but room temp = soft, creamy, “I could eat this with a spoon” texture. Depends on what kind of mood you’re in.

F.A.Q. Chocolate Cake with Cream Cheese Frosting

Chocolate cake with cream cheese frosting recipe

Author : By Mari

Moist, rich, and easy to make, this best chocolate cake with cream cheese frosting recipe is the perfect treat for any occasion, no fancy tools needed

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course cake, Dessert

Cuisine American

Servings 12 slices

Calories 580 kcal

Ingredients

  

For the Chocolate Cake (Three 8-inch layers)

• 2½ cups all-purpose flour
• 2½ cups granulated sugar
• 1 cup unsweetened Dutch-process cocoa powder
• 2½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk or milk + 1 tbsp vinegar
• 1 cup warm water
• ¾ cup vegetable oil
• 3 large eggs room temp
• 2 tsp vanilla extract
• Optional: 1 tsp espresso powder

For the Cream Cheese Frosting

• 1 cup 2 sticks unsalted butter, softened
• 16 oz 2 blocks full-fat cream cheese
• 5 –6 cups powdered sugar to taste
• 2 tsp vanilla extract
• 2 –4 tbsp milk or cream if needed for texture

Instructions

 

Make the Cake

• Preheat oven to 350°F (175°C). Grease and line three 8-inch pans.
• Whisk dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt) in a large bowl.
• Add wet ingredients (buttermilk, water, oil, eggs, vanilla). Mix until smooth.
• Divide batter evenly between pans. Tap to release air bubbles.
• Bake for 30–34 minutes until a toothpick comes out clean.
• Cool cakes in pans for 10–15 minutes, then transfer to wire racks to cool completely.

Make the Frosting

• Beat butter and cream cheese together until smooth and fluffy (2–3 minutes).
• Gradually add powdered sugar, mixing until smooth.
• Stir in vanilla and add milk/cream if needed for spreadable consistency.

Assemble the Cake

• Layer cakes with frosting between each. Apply a thin crumb coat, then chill 15–20 minutes.
• Finish frosting, smoothing or swirling to your style. Decorate or leave as-is — it’s delicious either way!

Notes

• 580 calories, 30g total fat 
• 14g saturated fat),
• 95mg cholesterol,
• 320mg sodium,
• 72g total carbohydrates
• 3g dietary fiber
• 52g sugars, 
• 6g of protein.

Based on 12 servings. Nutrition values are approximate and may vary based on ingredient brands and portion size.

Conclusion: Chocolate Cake with Cream Cheese Frosting That You’ll Actually Remember

Chocolate cake with cream cheese frosting sounds simple — like something you’ve probably had before, maybe at a birthday or some vague holiday you half-remember. But this one’s different.

It’s not just rich. It’s not just moist. It’s not just “balanced.” That’s review-speak. This one feels like something you’d make once, and then find yourself making again without even realizing it’s become your thing.

And no, it’s not perfect. Your frosting might be a little uneven. Your layers might lean a little. But people won’t care. Because this cake tastes like effort and comfort collided — like you meant it.

Honestly, you’ll probably remember the first time you made it. Not in a loud, dramatic way — just quietly. Like the way you remember the first song that ever gave you chills.

So yeah. Try it. Make it your go-to. Or don’t. But if you do? Don’t be surprised when someone texts you months later asking, “Hey… you still have that cake recipe?”