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This chocolate cake with cream cheese frosting is made with tender, moist cake layers and the creamiest cream cheese frosting!! And for anyone asking the question, “Does chocolate cake go with cream cheese frosting??” It absolutely does!! It’s such a delicious combination. How to Make This Chocolate Cake with Cream Cheese FrostingTo make sure this chocolate cake recipe turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below. Step 1: Bake the Chocolate Cake LayersThe first step is to make the chocolate cake batter. I love this cake recipe because it can be made by hand and comes together in minutes! It’s as simple as whisking the dry ingredients together in one bowl, and the wet ingredients in another. Then you mix the dry ingredients into the wet ingredients and it’s all ready to go. Divide the batter evenly between the prepared cake pans and bake for 23-26 minutes or until a toothpick comes out with a few moist crumbs. Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling. These cake layers bake up pretty flat, so leveling them is optional. If you want to level them with a serrated knife, make sure to wait until the cake layers have fully cooled to room temperature. If you’re making these in advance, you can wrap and freeze them at this point. Step 2: Make the Cream Cheese FrostingWhile the cake layers bake and cool, make the cream cheese frosting. This frosting can also be made in advance if needed and kept in the fridge for up to a month! If the frosting seems too thick at this stage, add in additional cream (1 tablespoon at a time). If the frosting seems too thin, add in more powdered sugar (1/4 cup at a time). Once it’s reached the desired consistency, cover the cream cheese frosting with a piece of plastic wrap to prevent a crust from forming. Step 3: Stack and Fill the Cake LayersIf possible, chill the cake layers in the freezer for 20 minutes before stacking them. This will make them so much easier to frost and help minimize crumbing. Stack and frost cake layers on a greaseproof cake board using a dab of cream cheese frosting to help stick the first cake layer to the board. Spread a thick, even layer of cream cheese frosting on top of each cake layer. Place the top cake layer upside down to make it easier to frost. This will help give the cake better shape and sharper edges. Step 5: Crumb Coat the CakeSpread a thin coat of cream cheese frosting around the cake to fully cover the cake layers. Smooth using a large offset spatula, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch. Step 5: Add the Second Layer of Frosting & DecorateThen add a thicker layer of cream cheese buttercream around the cake and use the back of a spoon or offset spatula to make swoops in the frosting. Then decorate as desired and enjoy! Substitutions & Swaps: Chocolate Cake LayersWhile I love this chocolate cake recipe just the way it is, I know some of you might not have all of these ingredients on hand. Below are some swaps and substitutions that can be made in this recipe:
Substitutions & Swaps: Cream Cheese ButtercreamBelow are some swaps and substitutions that can be made in this cream cheese buttercream recipe.
Making This Chocolate Cake with Cream Cheese Frosting in Different SizesI used 8″ cake pans to make this cake, but this recipe can be used to make different sized cakes. You can also half or double the ingredients to make a half or double batch! You can make four 7″ or 6″ cake layers with one batch of batter. Bake the cake layers at 350 F / 175 C for 24-28 minutes or until a toothpick comes out with a few moist crumbs. One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 25-35 minutes and use flower nails or heating cores to help the cake bake evenly. If you want to make chocolate cupcakes with cream cheese, I highly recommend using my chocolate cupcake recipe with 1/2 batch of my cream cheese buttercream recipe! One batch makes 12 chocolate cupcakes. Making this Chocolate Cake with Cream Cheese Frosting in Advance and Storage TipsMake your cake layers in advance and freeze them. It breaks the process up and makes it more approachable. Make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. This frosting can also be stored in the freezer for up to 3 months. Just be sure to give it a good stir once it thaws to make it nice and smooth again. An uncut, frosted cake can be stored in the fridge for 5 days. Tips for Making the Best Chocolate Cake with Cream Cheese Frosting
Let Me Know What You ThinkIf you make this chocolate cake with cream cheese frosting, I’d love to hear what you think! Please leave a rating and comment below. And don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations! Other Recipes You Might Like:Moist Chocolate CupcakesDeath by Chocolate CakeChocolate Drip Cake Raspberry Chocolate CakePrep Time 10 minutes Cook Time 25 minutes Additional Time 30 minutes Total Time 1 hour 5 minutes IngredientsChocolate Cake Recipe
Cream Cheese Buttercream Frosting
InstructionsChocolate Cake Layers
Cream Cheese Buttercream Frosting
Assembling this Chocolate Cake with Cream Cheese Frosting
NotesRecipe VariationsThis recipe can also be used to make a sheet cake! One batch will make 1, 9 x 13-inch cake that's about 1 1/2 inches tall. Bake it at 350 F / 175 C for 25-35 minutes and use flower nails or heating cores to help the cake bake evenly. Tips for Making the Best Chocolate Cake with Cream Cheese
Making This Chocolate Layer Cake in Advance & Storage TipsMake your cake layers in advance and freeze them. It breaks the process up and makes it more approachable. Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge or freezer for up to a week. If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a 3 days. Nutrition InformationYield20Serving Size1Amount Per Serving Calories 500Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 11gCholesterol 67mgSodium 446mgCarbohydrates 70gFiber 0gSugar 59gProtein 3g |