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+ servings

Chocolate Cake with Cream Cheese Frosting

Classic and delicious chocolate cake with cream cheese frosting. It has super soft and moist chocolate cake layers and a silky cream cheese frosting.
5 fra 5 stemmer
Prep Time 40 minutes
Cook Time 28 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
 
 

CHOCOLATE CAKE LAYERS

  • 180 g boiling water
  • 260 g all-purpose flour
  • 300 g granulated sugar
  • 75 g unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 180 g whole milk room temperature
  • 110 g vegetable oil like canola oil
  • 3 large eggs room temperature
  • 2 teaspoon vanilla extract

CREAM CHEESE FROSTING

  • 300 g butter
  • 150 g full-fat cream cheese
  • 550 g powdered sugar sifted
  • ½ teaspoon vanilla bean paste

Instructions
 

CHOCOLATE CAKE LAYERS

  • Preheat the oven at 175ºC/350ºF conventional oven and line 2x 20 cm/8 in baking pans with parchment paper.
  • Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
    180 g boiling water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    260 g all-purpose flour, 300 g granulated sugar, 75 g unsweetened cocoa powder, 1 teaspoon instant espresso powder, 1 teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    180 g whole milk, 110 g vegetable oil, 3 large eggs, 2 teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
  • Divide the cake batter into the 2 prepared baking tins and bake them for 25-30 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

CREAM CHEESE FROSTING

  • If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.
    150 g full-fat cream cheese
  • Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar.
    300 g butter, 550 g powdered sugar
  • In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
  • Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.
    ½ teaspoon vanilla bean paste
  • Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
  • Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

ASSEMBLING

  • Start by cutting the top of the cake layers, so they have a flat top.
  • Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  • Add 3 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Place it in the fridge for 30 minutes, for the buttercream to set.
  • Add the remaining buttercream, and even it out over the cake. Optional, make a wavy design with the buttercream, using the offset spatula.
  • Store the layer cake in an airtight container in the fridge. Before enjoying the cake, let it come to room temperature. Can last 2-3 days in the fridge.

Video

Nutrition

Carbohydrates: 93gProtein: 6gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 109mgSodium: 591mgPotassium: 184mgFiber: 3gSugar: 71gVitamin A: 876IUCalcium: 75mgIron: 2mg
Keyword chocolate cake, classic cake, cream cheese frosting
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