You’ll love this super Moist Chocolate Cake topped with a silky chocolate cream cheese frosting. This homemade chocolate cake is fudgy, decadent, and so easy to make! It’s also crazy versatile, so you’ll never run out of excuses to make it.
Looking for a vanilla version? Try my equally irresistible Moist Vanilla Cake recipe.
The Ultimate Easy and Moist Chocolate Cake
My standards are very high when it comes to chocolate cake. When the requests came pouring in for a chocolate version of my best-ever Vanilla Cake recipe, I knew it needed to be perfect.
It’s been a year in the making, but I’ve done it (originally I shared this cake back in 2018). I finally nailed the ultimate chocolate cake! I’ve made it countless times since, and have learned more and more ways to make improvements over the years. This recipe for insanely rich and fudgy cake has since become my go-to cake for any and all occasions.
This cake is light and fluffy, but very moist, which is exactly what I’d hoped for. It’s a homemade cake with everything I loved about those chocolate cake mixes we made when I was a kid, only a MILLION times better!
What’s the Secret to a Moist Chocolate Cake?
One of the main questions I get from my readers is, “Why are my cakes so dry?” Clearly, it’s because they haven’t tried this recipe (jokes!).
In all seriousness, there are a couple of things that contribute to the outrageous moisture in this cake. The first is vegetable oil. Oil-based cake recipes tend to be moister, with a tender and spongy crumb. This is because oil stays liquid at room temperature, whereas butter tends to harden once it cools.
The second secret is sour cream (or yogurt). Sour cream brings unbelievable moisture to a chocolate cake, without watering it down. Even days later, you’ll still find this cake incredibly moist and fluffy. See the next section for the other ingredients that make this the best chocolate cake.
Key Ingredients
The best part is, the batter comes together in just a few minutes. Below is a quick overview of the key ingredients you’ll need to make this cake. Be sure to refer to the full details in the recipe card.
- Oil – Using a neutral-flavored oil, like vegetable oil, in place of butter in cakes makes the texture extra tender.
- Cocoa Powder – My favorite is Hershey’s special dark cocoa. It’s a little less bitter (milder) and gives it a distinct dark color. Otherwise, any unsweetened natural cocoa powder works best.
- Sour Cream – Sour cream gives this cake the BEST texture and moisture. Sub with plain or Greek yogurt if you need to, but don’t skip it!
- Espresso Powder – Adding espresso powder is optional, but it enhances the chocolate flavor. Fine ground coffee works too.
- Brewed Coffee – Hot brewed coffee enhances the flavor and blooms the cocoa, for an exceptionally delicious chocolate cake. And no, your cake won’t taste like coffee! Milk is the best alternative if you’d prefer a caffeine-free cake.
For the Chocolate Cream Cheese Frosting
- Butter – My frosting recipes always begin with cold butter. This might seem counterintuitive, but I promise you, the extra whipping leads to the fluffiest, airy frosting. Trust the process.
- Cream Cheese – Also cold from the fridge. You’ll whip cocoa powder into a base of butter and cream cheese, for a silky, fudgy chocolate frosting.
- Heavy Cream – I recommend using full-fat heavy whipping cream for a creamy frosting. Otherwise, whole milk will also work.
How to Make the Best Chocolate Cake
You don’t have to wait for any ingredients to come to room temperature with this recipe. Just whip everything together, and bake! Here’s how to make a perfect chocolate cake from scratch:
- Combine the wet ingredients. First, beat the sugar with the eggs, oil, and vanilla until lightened and fluffy, then add the sour cream.
- Combine the dry ingredients. In a separate bowl, mix the dry ingredients. I recommend sifting the flour and cocoa powder as it makes them easier to combine with the batter. If you don’t have a sifter, you can also use a fine mesh sieve.
- Add the dry ingredients to the wet ingredients. Add half the dry ingredients and half the brewed coffee to the bowl with the wet ingredients, and mix. Repeat again. Once all the ingredients are well combined, stir with a spatula. Pour the batter into a 9×13-inch pan.
- Bake. Bake the cake at 350ºF for 26-28 minutes. Afterward, let the cake cool completely before frosting.
Making the Chocolate Frosting
Choosing a frosting for this cake was no easy task. In the end, my Chocolate Cream Cheese Frosting won out. It’s honestly to die for, ultra-creamy and whipped to perfection, and not overly sweet. It really adds the perfect tangy chocolate kick to each bite. Plus, it’s very easy to make:
- Start with cold butter. Cut the butter into cubes, and beat until it’s smooth and creamy, and lighter in color. This may take several minutes, but it’s worth it.
- Add the cream cheese. Beat in the cream cheese (also cold!) until it’s well combined and free from any lumps.
- Add the cocoa powder and vanilla extract. Beat the cocoa powder into the cream cheese for a good minute or two, so that it’s thoroughly mixed.
- Add powdered sugar and whipping cream. Next, you’ll add 2 cups of powdered sugar at a time, followed by heavy whipping cream, beating each time until the frosting is completely smooth. The more you whip it together, the more airy your frosting will be. Repeat this until all ingredients have been added and whip until the chocolate frosting is light and fluffy.
- Frost the cake. When your chocolate cake is cooled completely, spread the chocolate cream cheese frosting over top in a generous, even layer. Then, dig in! See below for more ways to decorate a chocolate cake.
Tips for Success
You already know the secret to a super moist chocolate cake (see above), but here are a few more helpful tips for making the best cakes:
- Ingredient temperatures. After making this cake dozens and dozens of times over the years, I’ve found that ingredient temperatures do matter when it comes to mixing the batter. Hot coffee helps bloom the cocoa powder, and room temperature ingredients do incorporate better.
- Sifted ingredients. It’s an added step but sifting the flour and cocoa powder do help to prevent a lumpy batter and incorporate better overall. Additionally sifting the powdered sugar and cocoa powder for the frosting with also produce a smoother consistency.
- Don’t overmix the batter. Overmixed batter yields a dense, tough cake. You want the ingredients thoroughly combined. Once the dry ingredients have been added, mix at a low speed and use a spatula to scrape the sides and mix from bottom to top.
- How to tell when your cake is done baking: The easiest way to test a cake for doneness is to insert a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is ready to come out. This means adjusting the baking time to your oven and pan type. Baking times are always suggestions but can vary greatly.
Can I Make Chocolate Cupcakes Instead?
Yes, this recipe yields enough batter for 24 standard-sized cupcakes. Simply divide the batter evenly between the wells of a lined cupcake pan, and bake at 350ºF for 14-16 minutes. You will need to scale up the frosting, though. See my post for Easy Chocolate Cupcakes for more details.
You can also make this cake in a different-sized pan. Here’s how to scale this recipe for other sizes:
- To make a Chocolate Layer Cake, you can use this same recipe divided between three 8-inch round pans. Bake at 350ºF for 20-24 minutes.
- For a two-layer Mini Chocolate Cake, divide between two 6-inch round pans and bake for 20-24 minutes.
More Variations and Ways to Decorate
This simple chocolate cake is so versatile, it’s no wonder that it’s become one of my most-made dessert recipes. It lays the foundation for easy variations like this decadent Better Than Sex Cake and my Buttermilk Chocolate Cake. I’ll also use it when making my classic Chocolate Poke Cake, or this Chocolate Oreo Poke Cake.
This cake can be made gluten-free using your choice of measure-for-measure gluten-free flour replacement (see my recipe for Gluten-Free Chocolate Cupcakes, too!).
If you don’t love cream cheese, you can always frost your cake using a traditional Chocolate Buttercream Frosting or this Chocolate Fudge Frosting instead. I can’t think of many frosting recipes that don’t pair with a perfect chocolate cake! Here are more frosting and decorating ideas to try:
- Frosting – For something different, frost this cake with Peanut Butter Frosting or Oreo Frosting.
- Piping – You can be as fancy or as simple as you’d like when it comes to decorating your cake. Check out my tutorials for How to Decorate with Piping Tips and How to Use a Piping Bag for helpful pointers.
- Sprinkles – Customize this cake for any holiday, birthday, or occasion using your favorite colorful sprinkles and nonpareils. I used this cake recipe to make my Cookie Monster Smash Cake for my son’s first birthday.
- More Chocolate – Top the frosted cake with shaved chocolate, chopped chocolate, or crumbled candy bars.
How to Store a Frosted Cake
Once frosted, this cake can be stored in an airtight container on the countertop for up to 3 days. If you live in a hot and humid environment, then you’ll need to refrigerate it. However, this can sometimes dry out the cake. Be sure to use an airtight container and serve at room temperature for the best results.
Can I Freeze Chocolate Cake?
Yes, though you’ll want to freeze the baked cake before it’s frosted. Once the cake has cooled completely, wrap it tightly in plastic wrap with an extra layer of foil. Store the cake frozen for up to 3 months, and defrost it in the fridge before letting it come to room temperature for frosting.
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Moist Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 46 minutes
- Yield: 12-15 slices
- Category: Cake
- Method: Oven
- Cuisine: American
Description
This easy homemade Chocolate Cake is ultra-moist and fluffy, topped with a silky chocolate cream cheese frosting. Decorate it any way that you’d like, it’s the ultimate chocolate cake recipe for any occasion!
Ingredients
For the cake:
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) sour cream, at room temperature
- 2 cups (280g) all-purpose flour, sifted
- ½ cup (40 g) cocoa powder, sifted
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) hot brewed coffee
For the frosting:
- ½ cup (113g) unsalted butter, cold
- 6 ounces (170g) full-fat cream cheese, cold
- ½ cup (40 g) cocoa powder, sifted
- 3– 4 (390-520 g) powdered sugar, sifted (see notes)
- 2 tablespoons (30ml) milk or heavy whipping cream
- 1 tablespoon (15ml) pure vanilla extract
Instructions
For the cake:
- Preheat the oven to 350°F. Spray the pan with coking spray.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Add half the dry ingredients to the wet ingredients, followed by half of the coffee, and mix until the flour is just incorporated at a low speed. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
For the frosting:
- Cut the butter into 1-inch blocks. Beat the butter for 3-4 minutes until it’s softened.
- Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scrape down the bowl occasionally.
- Add the cocoa powder and vanilla extract and beat until well combined,
- Next, add the confectionary sugar 2 cups at a time, followed by one tablespoon of heavy whipping cream, and beat for 60-90 seconds until completely smooth. Add the remaining powdered sugar and cream and beat until desired consistency, at least 2 minutes.
- Spread frosting over the cooled cake and then cover it with sprinkles.
Notes
- Frosting consistency: the amount of powdered sugar you’ll want to use in the frosting will vary between 3-4 cups. Start with 3 cups and if you’d like a sweeter or thicker consistency, add an additional cup.
Ingredients & Substitutions
- Cocoa powder: I prefer to use Hershey’s Special Dark Cocoa Powder for a nice rich flavor and color. Otherwise, a natural, unsweetened cocoa powder is the next best option.
- Coffee substitute: I recommend using milk. You should still heat the milk in the microwave for approximately 60 seconds.
- Sour Cream. Use plain or Greek yogurt.
Storing and Freezing:
- Once frosted, this cake can be stored in an airtight container on the countertop for up to 3 days. Refrigerating the cake is suggested if you live in a hot or humid climate. In which case, use an airtight container and serve at room temperature for best results.
- To freeze an unfrosted cake, wrap it tightly in plastic wrap with an extra layer of foil. Store the cake frozen for up to 3 months, and defrost it in the fridge before letting it come to room temperature for frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 606
- Sugar: 70.1g
- Sodium: 394.7mg
- Fat: 25.9g
- Saturated Fat: 17.3g
- Carbohydrates: 92.1g
- Fiber: 3.2g
- Protein: 6.5g
- Cholesterol: 87.4mg
I don’t like chocolate but I have cravings once in a while, so I just made this cake. The cake is really good, not too sweet! I do find the frosting a little too sweet for my taste. The cake is cooling and I will be frosting it in a few hours, so maybe I’ll like the frosting better once I can balance it with the cake. It is really moist, and I can’t wait to taste the completed cake! Thank you for the recipe 🙂
I hope you enjoy! I do feel like they compliment each other a lot!
Will this cake need to be refrigerated with the chocolate cream cheese frosting?
Have it all made for my daughters birthday, we can’t wait!!
Thank you
I personally choose not to, but I also live in a rather cool climate most of the time. If you live in a warm or humid environment, or if you aren’t serving this cake for couple days, then you should refrigerate and serve it at room temperature.
Hi thank you for this beautiful cake recipe, but i am dont eat eggs. what can i use in place of eggs.
Thank you
I have not tested this with an egg replacement.
Just wondering how long would I need to bake if I made this in a 6 inch pan? Thanks!
Hi Mary- you’ll want to read through this post for a layered chocolate cake has all the info you need, same cake recipe,
This cake was so delicious super moist
Do you have a vanilla moist cake recipe as well
Hi Janine- yes here is my Vanilla cake recipe. the texture is a little different but it’s delicious!
I followed the instructions exactly (minus expresso powder), and the cake and frosting were absolutely delicious. I’m not sure I’ll try any other chocolate cake now! My cake was ready right at 26 min.
Awesome, thank you so much Molly!
Hi if i use water instead of the brewed coffee, do i still use 355ml of water?
Thanks
Hi Debbie- yes the liquid amount would remain the same.
Hi is it possible to use granulated coffee, dissolved in the hot water?
Hi Debbie- would this be instant coffee or instant espresso dissolved in water? If so, that should also work.
I tried this cake today for the first time. I’m very happy with the results. Didn’t include frosting, as I didn’t feel like it – and honestly the cake alone was amazing! By far the moistest cake I’ve ever baked. Thanks for sharing 🙂
Amazing Claire! I love it- and I agree, I could just eat the cake without the frosting!
I followed this recipe to a “T” and my cake was not done. The edges even turned hard 🙁
Hi Natalee- what type of pan were you using? Baking times are suggested, so if you’re cake was not done in the allotted time, that’s okay, you just need to bake it until it’s done. The edges turning hard, that’s a weird one, could be something up with your oven. If perhaps it wasn’t fully preheated to the turn internal temp when you started baking or your actual oven temperature is off.
Why measure it was in regular measurements
Using measuring cups and measuring spoons using these are so good
The recipe also said use a
9 x 13 pan
Hope this helps
If u dont have measuring cups or spoons go to Walmart
This took me 45 minutes to bake, on a 9 x 11 pan, and all I could smell was the coffee. Maybe it’s the addict in me. However, I don’t think it should have taken that long. I’m trying it again, this time I will not measure by the weight, maybe that was the problem, too watery… Ugh… Maybe someone can help. And by the way, I just found this site, this is my first try and one of the recipes, and am excited to try more, even with this little set back.
Hi Brklyn- thanks for checking in. 45 minutes is nearly double the recommended time- so something seems not right to me. However a 9x11inch pan is not the same size as I use. I use a 9×13 inch pan. So since you used a small pan, that’s probably why.
Measuring by weight is not the problem- this is the way I always bake this cake. But please note the batter is quite thing.
If you don’t like the coffee you can try substituting with milk.
I have baked this cake around 3/4 times and whilst I love the flavour and texture the cake always flattens out on the sides and domes in the middle. I have tried multiple ways to fix this to no avail. I also use good quality everything and my ovens are near new Miele, my pans are Mondo. I don’t know what the problem is!!
Hi Deb, are you expecting it to bake flat? Mine also domes in the middle, just like you’d see with a cake mix or something. It doesn’t sound to me like there’s anything wrong. This happens because the edges bake before the middle, causing the middle of the cake to “dome” and it finishes baking
I usually use my mother’s chocolate cake recipe and I decided to go out on a limb and be adventurous. Boy am I glad!!! This cake is AMAZING! I didn’t get to making the icing- my little ones and their cousins polished the cake off in minutes!
LOL! I love that it was gone before you could even finish it! Thanks for sharing!
Wow! This was a great cake. I’ve never reviewed a cake before but this one deserves five stars. It was really quick & easy to make, will definitely make this one again.
The icing was also delicious and not overly sweet.
Thank you! This was a hit 🙂
Thank you so much Fiona!! I really appreciate you sharing!
I see, you are a real cake specialist! Most of all I love baking, that’s why I am a frequent guest at your blog 🙂 I have a really big baking recipe book, but I always find something new and creative here, thank you so much, I appreciate it! Chocolate cake is always a good idea, I like that it hardly ever annoys neither me, nor my family or friends when I bake it for every second holiday))) Long live the super moist chocolate cake!
Thank you Ann!
So moist and really delicious too! And yet easy to make! Thank you for the amazing recipe:)
Thank you so much Jenny! I am so glad you like it!!
Does this need to be stored in fridge or is cupboard ok.
I keep at room temperature in a 70 degree climate. If you live in a hot or humid environment, then you should refridgerate
can I use 2 8″ round pans using this recipe
Hi Tracey, yes. You might want to refer to my chocolate cake recipe for making this into a layer cake.
Any advice on how to turn this into a layered caked (9” round cake)?
Hi Lisa, my chocolate cake recipe has all your answers for making this as a layer cake!
Julianne, I’ve tried you moist yellow cake & cupcake recipes & your moist vanilla layer cake recipes to rave reviews. Everyone loves them. I love knowing I have a go-to cake recipe that won’t disappoint.
I need to make a half sheet cake that’s half chocolate & half vanilla, and I’ve been looking for recipes that are comparable so I can bake them together in one pan. After making your moist vanilla cake recipe yesterday, I thought, “Ooh, I have to check out her chocolate cake recipe.” I see that this recipe is pretty comparable to your moist vanilla cake. Do you think I could bake them in the same pan successfully? I don’t plan to use coffee in the chocolate cake, but do you think using milk in the recipe instead of water would make for a more similar crumb structure to the moist vanilla cake?
I also see that the moist yellow cake & buttermilk chocolate cake are comparable recipes. Would you recommend one set of recipes over the other?
Thanks so much for any feedback.
Hi Katie! First of all, I am so glad that you have found these cake recipes to be so successful! You’re correct that the vanilla and chocolate recipes are comparable from an ingredient stand point, but I do believe the density and texture if quite different. I have not tried to do them together as a marble cake. In regards to the swap for milk vs water, it’s hard to say especially if you’re baking them together. This would all be a very interesting experiment.