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Chocolate Cake with Cream Cheese Frosting

Moist Chocolate Cake with Cream Cheese Frosting Bliss

Indulge in this Chocolate Cake with Cream Cheese Frosting, a tender treat that brings sweet memories to your gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour You can substitute with gluten-free flour if desired.
  • 2 cups Granulated sugar Can reduce by 1/4 cup for less sweetness.
  • 3/4 cups Unsweetened cocoa powder Use high-quality cocoa for the best results.
  • 1.5 teaspoons Baking powder Check for freshness to ensure effectiveness.
  • 1.5 teaspoons Baking soda Ensure it’s within expiration for proper rising.
  • 1 teaspoon Fine salt Can be omitted for low-salt diets.
  • 1 cups Warm water Substitute with warm coffee for a mocha twist.
  • 1 cups Buttermilk Mix yogurt with milk if you're out of buttermilk.
  • 1/2 cups Vegetable or canola oil Exchange for melted coconut oil for a unique flavor.
  • 2 large Large eggs Using room temperature eggs helps with emulsification.
  • 2 teaspoons Vanilla extract or vanilla bean paste Other extracts like almond can be used as substitutes.
For the Cream Cheese Frosting
  • 1/2 cups Unsalted butter Margarine works for a dairy-free version.
  • 8 oz Full-fat cream cheese Light cream cheese can be used, but the texture may differ.
  • 1 teaspoon Vanilla extract or vanilla bean paste Swap with other flavors as desired.
  • 1/4 teaspoon Fine salt Feel free to omit for those sensitive to sugar.
  • 3 cups Powdered sugar Adjust the amount for your sweetness preference.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • measuring cups
  • measuring spoons
  • Cake Pans
  • Cooling Rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining them with parchment paper and lightly greasing them with nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt.
  3. In a separate bowl, whisk together the buttermilk, warm water, vegetable oil, eggs, and vanilla extract. Gradually add to the dry ingredients, stirring gently.
  4. Divide the batter evenly between the prepared cake pans. Bake for 23-25 minutes or until a toothpick comes out with a few moist crumbs.
  5. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before inverting onto wire racks to cool completely.
  6. To make the frosting, beat the unsalted butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract.
  7. Once the cake layers are completely cool, chill them in the freezer for about 20 minutes. Stack the layers with a thick layer of cream cheese frosting in between.
  8. Apply a thicker layer of frosting on the top and sides of the cake. Chill briefly to set the frosting before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 10gCholesterol: 85mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

For a richer flavor, replace warm water with warm coffee in the batter to enhance the chocolate depth beautifully.

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