A chocolate cake with chocolate cream cheese frosting gives you the deep cocoa flavor of a classic layer cake with a tangy, spoonable topping that holds its shape. This version uses hot coffee to bloom the cocoa, which makes the crumb taste rounder than cakes made with water alone. You get a dessert that slices cleanly and doesn’t turn sticky on a warm day.
The frosting is built from block cream cheese, not the spreadable tub kind, so it whips to a stable, pipeable consistency. We use both melted dark chocolate and cocoa powder to keep the chocolate note present without making the topping cloying. It’s a practical bake for birthdays, potlucks, or a weekend when you want a real dessert without fussy decorating. If you enjoyed this, our cream cheese fruit is worth trying next. Making this chocolate cake with chocolate cream cheese frosting at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Chocolate Cake With Chocolate Cream Cheese Frosting
- Two full chocolate layers stay moist for days thanks to oil and buttermilk in the batter.
- The frosting sets firm enough to stack yet spreads smooth with a warm spatula.
- You don’t need a candy thermometer or special pan to get clean edges.
- It freezes well, so you can bake ahead and thaw the day you serve it.
Ingredients You’ll Need
- 1 ¾ cups all-purpose flour (210 g) — gives structure without a heavy crumb.
- ¾ cup unsweetened cocoa powder (65 g) — use a Dutch-process type for milder bitterness.
- 2 cups granulated sugar (400 g) — balances the cocoa and helps tenderize.
- 1 ½ tsp baking soda — the lift agent that reacts with buttermilk.
- ¾ tsp fine salt — sharpens the chocolate flavor.
- 2 large eggs, room temperature — bind and add richness.
- 1 cup buttermilk, room temperature (240 ml) — keeps the crumb soft.
- ½ cup neutral oil (120 ml) — adds moisture that butter alone won’t.
- 1 cup hot brewed coffee (240 ml) — blooms cocoa; swap with hot water if needed.
- 8 oz block cream cheese (226 g), cold — the base of the frosting.
- ½ cup unsalted butter (113 g), softened — adds body to the frosting.
- 2 cups powdered sugar (240 g) — sweetens and stabilizes the topping.
- 4 oz dark chocolate (70%), melted and cooled — mixed into the frosting.
- ¼ cup cocoa powder (20 g) — sifted into the frosting for intensity.
- 1 tsp vanilla extract — rounds the dairy edge.
Ingredient Substitutions
Buttermilk: Replace with 1 cup whole milk plus 1 tbsp lemon juice, rested 5 minutes before use. The acid still reacts with baking soda, though the crumb will be a touch less tender than with true buttermilk. Expect a slightly lighter rise and a faint lemon note that fades after baking. The chocolate cake with chocolate cream cheese frosting works well for weeknight cooking when time is limited.
Hot brewed coffee: Use an equal volume of hot water if you avoid coffee. You lose the rounded cocoa depth but the cake still bakes moist and chocolatey. Add ½ tsp instant espresso powder to the dry mix if you want some complexity back without liquid coffee. Storing leftover chocolate cake with chocolate cream cheese frosting correctly keeps it tasting good for days.
Block cream cheese: Swap with an equal weight of mascarpone for a softer, less tangy frosting. Mascarpone holds less air, so the topping will be looser and best used as a spread rather than a piped border. Chill it 20 minutes longer before applying to layers. For the best results with this chocolate cake with chocolate cream cheese frosting, read through all the steps before starting.
Dark chocolate (70%): Replace with 4 oz semisweet chips if that’s what you keep. The frosting turns a bit sweeter and lighter in color, so cut powdered sugar by ¼ cup to stay balanced. Melting behavior is similar; cool it before folding in.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and grease two 8-inch round pans; line bottoms with parchment.
- Whisk flour, cocoa, sugar, baking soda, and salt in a large bowl until no streaks remain.
- In a second bowl, beat eggs, buttermilk, and oil until smooth, about 1 minute.
- Pour wet into dry and stir to a thick batter, then add hot coffee and mix until just combined; do not overmix.
- Divide batter between pans and bake 25–30 minutes until a toothpick comes out with moist crumbs.
- Cool pans on a rack 10 minutes, then turn out and cool fully before frosting.
- Beat cold cream cheese and softened butter on medium speed 2 minutes until no lumps show.
- Add powdered sugar, sifted cocoa, and vanilla; beat low, then fold in cooled melted chocolate.
- Set one layer down, spread ¾ cup frosting, top with second layer, then coat sides and top.
- Chill the finished cake 20 minutes so the frosting firms for cleaner slicing.
Pro Tips
Room-temperature eggs and buttermilk blend without curdling, so the batter stays emulsified and bakes evenly. Cold dairy can seize when it hits hot coffee and leave tiny lumps.
Use a bench scraper to smooth sides in one pass instead of going back and forth with a spatula. Repeated strokes pull crumbs into the frosting and make the coat uneven.
Warm your spreading spatula under hot water and wipe it dry between passes for a glossy surface. The slight heat lets the frosting self-level without tearing the cake.
If the kitchen is above 24°C, frost the layers in the fridge in short bursts. A fudgy chocolate cake base stays stable, but the topping softens fast in heat.
Common Mistakes to Avoid
Opening the oven before the minimum bake time releases heat and can sink the center. Keep the door shut until at least 25 minutes have passed.
Using tub cream cheese makes the frosting weep because it contains more water and stabilizers. Stick with the block style for a firm, sliceable top.
Spreading frosting on warm layers melts the fat and slides off. Cool cakes to room temperature, and if in doubt, chill them 15 minutes first.
Serving Suggestions
Cut with a thin knife dipped in hot water for clean edges that show the two layers and topping. A mini chocolate gateau on the side works for guests who want a smaller portion.
Pair slices with cold milk or black coffee to balance the sweetness. Fresh raspberries add acidity that cuts the rich crumb if you plate a few alongside.
For a party board, add chocolate buns and simple cookies so the table has varied textures without another full cake.
Storage and Reheating
Keep the cake in an airtight container in the fridge up to 4 days; the cream cheese frosting is dairy-based and shouldn’t sit out beyond 2 hours. Bring slices to cool room temperature for the best mouthfeel before eating.
Freeze the unfrosted layers wrapped tight for up to 2 months; thaw overnight in the fridge before frosting. Frosted cake can be frozen as a whole, but condensation may dull the surface on thaw.
To serve from cold, let the cake stand 30 minutes on the counter; do not microwave, as the frosting separates and the crumb toughens. Yes, this freezes well for up to 2 months when wrapped before frosting.
Recipe Variations
Peppermint Version
Add ½ tsp peppermint extract to the frosting in place of half the vanilla. The topping takes on a cool note that pairs with the dark chocolate layers; skip the extract in the cake to keep the crumb classic.
Gluten-Free Swap
Replace the all-purpose flour with an equal weight of a 1-to-1 gluten-free blend that includes xanthan gum. The crumb will be slightly more fragile, so chill the layers before stacking and handle with a flat spatula.
Irish Cream Twist
Swap 2 tbsp of the buttermilk for Irish cream liqueur in the batter for a mellow boozy edge. Bake time stays the same, but the crumb smells richer and pairs well with the tangy frosting.
Sheet Pan Format
Bake the batter in a 9×13 pan at the same temperature for 30–35 minutes and frost as a single layer. This cookie-style approach skips stacking and feeds a crowd with less fuss.
Chocolate Cake With Chocolate Cream Cheese Frosting
Description
A chocolate cake with chocolate cream cheese frosting gives you the deep cocoa flavor of a classic layer cake with a tangy, spoonable topping that holds its shape. Hot coffee blooms the cocoa for a rounder crumb, and block cream cheese keeps the frosting stable for clean slicing.
Ingredients
Instructions
-
Heat and prepare pans
Heat the oven to 180°C / 350°F and grease two 8-inch round pans. Line the bottoms with parchment so the cakes release cleanly after baking. This preheat and pan prep ensures even baking and no sticking.
-
Whisk dry ingredients
Whisk flour, cocoa, sugar, baking soda, and salt in a large bowl until no streaks remain. This distributes the leavening and cocoa evenly through the dry mix. A uniform dry base prevents bitter pockets in the baked crumb.
-
Beat wet ingredients
In a second bowl, beat eggs, buttermilk, and oil until smooth, about 1 minute. Room-temperature dairy blends without curdling so the batter stays emulsified. The mixture should look homogeneous with no separated oil on the surface.
-
Combine and add coffee
Pour wet into dry and stir to a thick batter, then add hot coffee and mix until just combined; do not overmix. The hot liquid blooms the cocoa and loosens the batter to a pourable consistency. Stop mixing as soon as no dry flour shows to keep the crumb tender.
-
Bake the layers
Divide batter between pans and bake 25–30 minutes until a toothpick comes out with moist crumbs. Keep the oven door shut until at least 25 minutes have passed to avoid sinking the center. The tops should spring back lightly when touched.
-
Cool the cakes
Cool pans on a rack 10 minutes, then turn out and cool fully before frosting. Warm layers would melt the frosting fat and make it slide off. The cakes should reach room temperature, or chill 15 minutes if your kitchen is warm.
-
Make the frosting
Beat cold cream cheese and softened butter on medium speed 2 minutes until no lumps show. Add powdered sugar, sifted cocoa, and vanilla; beat low, then fold in cooled melted chocolate. The frosting should be smooth, pipeable, and hold soft peaks when the beater lifts.
-
Assemble and chill
Set one layer down, spread ¾ cup frosting, top with second layer, then coat sides and top. Chill the finished cake 20 minutes so the frosting firms for cleaner slicing. Use a warm spatula to smooth the surface into a glossy coat before chilling.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 11g56%
- Cholesterol 65mg22%
- Sodium 320mg14%
- Total Carbohydrate 52g18%
- Dietary Fiber 3g12%
- Sugars 38g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep the cake in an airtight container in the fridge up to 4 days; the cream cheese frosting is dairy-based and shouldn't sit out beyond 2 hours. Bring slices to cool room temperature for best mouthfeel.
- Make ahead: Freeze unfrosted layers wrapped tight for up to 2 months and thaw overnight in the fridge before frosting, as shared in our fudgy chocolate cake tips.
- Pro tip: Use a bench scraper to smooth sides in one pass and warm your spatula under hot water for a glossy coat without tearing the crumb.
- Food safety: Do not leave the frosted cake at room temperature over 2 hours; chill promptly and never reheat leftover slices in the microwave as the frosting separates.
