Description

The Best Chocolate Cake is rich, moist, fluffy, and packed with deep chocolate flavor. Made with warm coffee and natural cocoa powder, the cake has a tender texture and pairs perfectly with creamy homemade chocolate buttercream frosting. It is an easy homemade dessert for birthdays, celebrations, holidays, or whenever you are craving a delicious chocolate cake.

Ingredients

For the Chocolate Cake

3 cups all-purpose flour
1/2 cup unsweetened natural cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups warm coffee, not hot, or decaf coffee
2 tablespoons white vinegar
1 tablespoon vanilla extract
2/3 cup light olive oil or canola oil

For the Chocolate Frosting

12 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature
5 cups powdered sugar
1 cup unsweetened natural cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract

Instructions

How to Make the Chocolate Cake

Preheat the oven to 350°F.
Butter two 9-inch cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined and mostly lump-free.
In a separate bowl, combine the warm coffee, vinegar, vanilla extract, and oil.
Gradually whisk the wet ingredients into the dry ingredients just until combined. Avoid overmixing; the batter may remain slightly lumpy.
Divide the batter evenly between the prepared cake pans.
Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 15 minutes.
Transfer the cake layers to a wire rack and let them cool completely before frosting.

How to Make the Chocolate Frosting

Beat the softened cream cheese and butter with an electric mixer on medium-high speed for about 3 minutes, scraping the bowl as needed.
Sift the powdered sugar and cocoa powder into the mixture in batches.
Add the salt and mix on low speed until combined.
Scrape down the bowl, then increase the speed to medium-high and beat for about 1 minute until smooth and fluffy.
Add the vanilla extract and beat for another minute until creamy and smooth.

How to Assemble the Cake

Place one cooled cake layer on a serving platter.
Spread an even layer of chocolate frosting over the top.
Place the second cake layer on top, positioning it top-side-down for a smooth surface.
Frost the top and sides of the entire cake.

Notes

Serve the cake at room temperature so the frosting becomes creamy and the cake stays soft.
For an extra-special presentation, decorate the top with chocolate shavings, sprinkles, fresh berries, or small chocolate pieces.
Pair each slice with vanilla ice cream, whipped cream, or fresh strawberries.
Because the frosting contains cream cheese, store the frosted cake covered in the refrigerator.
Refrigerated cake is best enjoyed after sitting at room temperature for about 20 to 30 minutes.
Store leftover cake in an airtight container in the refrigerator for up to 4 to 5 days.
Unfrosted cake layers can be wrapped tightly in plastic wrap and refrigerated for several days.
The unfrosted cake layers can also be frozen for up to 2 to 3 months. Thaw them completely before frosting.
For make-ahead preparation, bake the cake layers a day ahead and frost them once completely cooled.