Chocolate Cake With Cream Cheese Frosting recipe

Let me tell you a little secret: I’m not a professional baker by any stretch of the imagination. My kitchen adventures are often more chaotic than curated, filled with flour dusting my eyebrows and the occasional near-disaster involving a smoking oven. But there’s one recipe that consistently pulls me through, transforming my kitchen into a haven of deliciousness and earning rave reviews every single time – my Chocolate Cake with Cream Cheese Frosting. This isn’t just any chocolate cake; it’s the chocolate cake. The one that’s requested for birthdays, celebrated at holidays, and even just baked on a random Tuesday because, well, chocolate cake. The moist, rich chocolate crumb paired with the tangy, decadent cream cheese frosting is a match made in dessert heaven. My family, notoriously picky eaters, devour it slice after slice, their faces smeared with frosting and smiles as wide as the cake itself. Honestly, if I could only bake one dessert for the rest of my life, it would be this one. It’s foolproof, incredibly flavorful, and guaranteed to impress anyone who takes a bite. So, if you’re looking for a chocolate cake recipe that’s both easy enough for a novice baker and delicious enough to rival bakery masterpieces, you’ve come to the right place. Get ready to experience chocolate cake perfection!

Ingredients: Your Shopping List for Chocolate Bliss

To embark on your chocolate cake baking journey, you’ll need to gather these key ingredients. Using high-quality ingredients will significantly enhance the flavor of your cake, so choose the best you can find!

For the Moist Chocolate Cake:

• 2 cups (250g) all-purpose flour: Provides structure to the cake. Ensure it’s measured correctly by spooning and leveling.
• 2 cups (400g) granulated sugar: Sweetens the cake and contributes to its moist texture.
• ¾ cup (60g) unsweetened cocoa powder: The star of the show! Use good quality cocoa powder for a rich chocolate flavor. Dutch-processed cocoa will yield a darker, less bitter cake, while natural cocoa will be slightly lighter and more acidic.
• 1 ½ teaspoons baking powder: A leavening agent that helps the cake rise and become light and airy.
• 1 ½ teaspoons baking soda: Another leavening agent, baking soda reacts with acidic ingredients (like buttermilk) to create lift.
• 1 teaspoon salt: Enhances the flavors of the other ingredients and balances the sweetness.
• 1 cup (240ml) buttermilk: Adds moisture and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
• ½ cup (120ml) vegetable oil: Contributes to the cake’s moistness and tender crumb. Canola oil or another neutral oil works well too.
• 2 large eggs: Bind the ingredients together and add richness.
• 2 teaspoons vanilla extract: Enhances the chocolate flavor and adds a touch of warmth. Use pure vanilla extract for the best flavor.
• 1 cup (240ml) freshly brewed hot coffee: This is the secret ingredient! Hot coffee intensifies the chocolate flavor and adds moisture. Don’t worry, you won’t taste the coffee itself.

For the Tangy Cream Cheese Frosting:

• 8 ounces (226g) cream cheese, softened: Make sure your cream cheese is properly softened to room temperature to avoid lumps in the frosting. Full-fat cream cheese is recommended for the best flavor and texture.
• ½ cup (1 stick) (113g) unsalted butter, softened: Similar to the cream cheese, ensure your butter is softened for smooth frosting. Unsalted butter allows you to control the salt level in the frosting.
• 3 cups (360g) powdered sugar: Sweetens and thickens the frosting. Sift the powdered sugar if it’s lumpy to ensure a smooth frosting.
• 1 teaspoon vanilla extract: Enhances the frosting flavor and complements the chocolate cake.

Step-by-Step Instructions: Baking Your Dream Chocolate Cake

Now for the fun part – bringing this recipe to life! Follow these simple step-by-step instructions to bake your own irresistible Chocolate Cake with Cream Cheese Frosting.

Making the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal. This ensures the cake doesn’t stick and bakes evenly.
2. In a large bowl, whisk together the dry ingredients: Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to ensure everything is evenly distributed and there are no lumps of cocoa powder.
3. In a separate bowl, whisk together the wet ingredients: Combine the buttermilk, oil, eggs, and vanilla extract. Whisk until well combined and slightly frothy.
4. Gradually add the wet ingredients to the dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients and mix on low speed with an electric mixer or whisk until just combined. Be careful not to overmix at this stage. Overmixing can lead to a tough cake.
5. Slowly pour in the hot coffee: Gradually add the hot coffee to the batter while mixing on low speed. The batter will be quite thin – don’t worry, this is normal! The hot coffee helps bloom the cocoa and creates a super moist cake.
6. Divide the batter evenly between the prepared cake pans. Use a kitchen scale or measuring cups to ensure even layers. This will help the cakes bake at the same rate.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven. Start checking for doneness around 30 minutes.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling in the pans slightly prevents the cakes from breaking when inverting. Make sure the cakes are completely cool before frosting, otherwise, the frosting will melt.

Making the Cream Cheese Frosting:

1. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Ensure both are at room temperature for a lump-free frosting.
2. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Then, increase the speed to medium and beat until the frosting is light and fluffy. Adding powdered sugar gradually prevents a powdery mess.
3. Stir in the vanilla extract. Mix until just combined.
4. Frost the cooled cake: Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Frost the top with a generous layer of cream cheese frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting. Get creative with your frosting swirls and decorations!

Nutrition Facts: Indulge Responsibly (Per Serving)

Knowing the nutritional information can help you enjoy this delicious treat in moderation. Please remember that these are estimates and can vary based on ingredient brands and specific measurements.

Servings: Approximately 12 servings

Estimated Nutrition Facts per Serving:

• Calories: 450-550 kcal
• Total Fat: 25-30g
  • Saturated Fat: 15-18g
• Cholesterol: 80-100mg
• Sodium: 300-350mg
• Total Carbohydrates: 55-65g
  • Dietary Fiber: 1-2g
  • Sugars: 40-50g
• Protein: 4-6g

Important Note: This is a decadent dessert and should be enjoyed as an occasional treat. The high sugar and fat content should be considered as part of a balanced diet.

Preparation Time: Get Ready to Bake!

From start to finish, this recipe is wonderfully manageable, even for busy bakers.

• Prep Time: 25-30 minutes (includes gathering ingredients, measuring, and mixing batter and frosting)
• Bake Time: 30-35 minutes
• Cooling Time: Approximately 2 hours (for cakes to cool completely before frosting)
• Total Time: Approximately 3-4 hours

While the total time might seem a bit lengthy due to cooling, the active baking and prep time is relatively short, making this a great option for a weekend bake or special occasion dessert.

How to Serve Your Chocolate Cake Masterpiece

This Chocolate Cake with Cream Cheese Frosting is delicious on its own, but here are some delightful ways to elevate your serving presentation and experience:

• Classic Slice: The simplest and most satisfying way! Cut generous slices and serve on dessert plates.
• Dust with Cocoa Powder: A light dusting of cocoa powder on top of the frosting adds a sophisticated touch and enhances the chocolate aroma.
• Fresh Berries: Garnish each slice with fresh berries like raspberries, strawberries, or blueberries. The tartness of the berries complements the richness of the cake and frosting beautifully.
• Chocolate Shavings: Create chocolate shavings using a vegetable peeler or grater and sprinkle them over the frosting for an extra chocolatey visual appeal.
• Whipped Cream or Ice Cream: Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra layer of creamy indulgence.
• Coffee or Tea Pairing: Enjoy a slice of cake with a warm cup of coffee or tea. The bitterness of the coffee or tea balances the sweetness of the cake.
• Celebration Cake: Decorate the cake with candles and sprinkles for birthdays or special occasions.
• Layered Dessert: For a more elaborate presentation, cut the cake into squares and layer them in dessert glasses or trifle bowls with whipped cream, berries, and chocolate sauce for a decadent trifle-style dessert.

Pro Baker Tips: Elevate Your Chocolate Cake Game

Want to take your Chocolate Cake with Cream Cheese Frosting from great to absolutely phenomenal? Here are five pro tips to help you achieve baking perfection:

1. Measure Ingredients Accurately: Baking is a science! Use measuring cups and spoons correctly. For flour, spoon it into the measuring cup and level it off with a straight edge, instead of scooping directly from the bag, which can pack the flour and lead to a dry cake.
2. Don’t Overmix the Batter: Overmixing develops gluten, which can result in a tough cake. Mix the wet and dry ingredients until just combined. It’s okay if there are a few streaks of flour remaining – they will disappear as you mix in the hot coffee.
3. Use Room Temperature Ingredients: Softened cream cheese and butter are crucial for smooth frosting. Room temperature eggs also incorporate more easily into the batter. Take ingredients out of the refrigerator about 30-60 minutes before you start baking.
4. Cool Cakes Completely Before Frosting: Frosting a warm cake will cause it to melt and slide off. Ensure your cake layers are completely cool to the touch before frosting. You can speed up the cooling process by placing the cakes in the refrigerator for a short period.
5. Bloom the Cocoa Powder: The hot coffee not only adds moisture but also “blooms” the cocoa powder. This process intensifies the chocolate flavor, making your cake richer and more decadent. Don’t skip this step!

Frequently Asked Questions (FAQ): Your Chocolate Cake Queries Answered

Got questions about baking this amazing chocolate cake? Here are answers to some common queries:

Q1: Can I use oil instead of butter in the frosting?

A: While you can technically use softened butter substitutes, unsalted butter is highly recommended for cream cheese frosting. Butter provides a richer flavor and a smoother texture. Oil-based frosting might be less stable and have a slightly different taste.

Q2: I don’t have buttermilk. What can I substitute?

A: No buttermilk? No problem! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir and let it sit for 5 minutes. This will slightly curdle the milk and create a similar acidity to buttermilk, which is essential for the cake’s texture and flavor.

Q3: Can I make this cake ahead of time?

A: Absolutely! The chocolate cake layers can be baked a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator. The cream cheese frosting is best made fresh, but you can prepare it a few hours ahead and store it in the refrigerator. Bring it to room temperature and beat briefly before frosting. Frosted cake is best consumed within 2-3 days, stored in the refrigerator.

Q4: Can I make this cake in a different pan size?

A: Yes, you can adapt this recipe for different pan sizes. For a 9×13 inch pan, baking time might be slightly longer, around 35-40 minutes. For cupcakes, the baking time will be significantly shorter, around 18-20 minutes. Always check for doneness with a wooden skewer.

Q5: My frosting is too soft. How can I fix it?

A: If your cream cheese frosting is too soft, it’s likely due to warm cream cheese or butter. Place the frosting in the refrigerator for 15-20 minutes to firm up. You can also add a tablespoon or two of powdered sugar at a time, beating well after each addition, until you reach your desired consistency. Be careful not to add too much powdered sugar, as it can make the frosting too sweet or stiff.

This Chocolate Cake with Cream Cheese Frosting is truly a baking triumph. It’s a recipe that will become a staple in your kitchen, bringing joy and deliciousness to every occasion. Happy baking!

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