Chocolate Cream Cheese Frosted Cake

Chocolate Cream Cheese Frosted Cake

Introduction

Indulge in the rich, velvety layers of a classic Chocolate Cream Cheese Frosted Cake — a dessert that brings together the deep, decadent flavor of chocolate with the tangy smoothness of cream cheese frosting. Perfect for birthdays, holidays, or any special occasion, this cake is a crowd-pleaser that never goes out of style. Whether you’re baking for a party or simply treating yourself, this cake promises to satisfy every sweet tooth and leave your guests craving more.

The History

The origins of chocolate cake date back to the 18th century when chocolate became more widely available in Europe and the United States. Cream cheese frosting, on the other hand, gained popularity in the 20th century, particularly with the rise of American baking culture and the commercial availability of cream cheese. The combination of chocolate cake with cream cheese frosting became a beloved classic in American households, especially with the rise of red velvet cake — which often uses a similar frosting. Over time, bakers have tweaked the ingredients and methods to suit modern tastes, but the core idea of rich chocolate paired with tangy frosting remains timeless.

Ingredients Breakdown

The beauty of this cake lies in its simplicity and balance. The chocolate cake layers are made with staple baking ingredients such as flour, sugar, cocoa powder, baking soda, eggs, oil, buttermilk, and hot coffee — the latter two helping to enhance the cake’s moisture and chocolate flavor. The cream cheese frosting is a luxurious blend of cream cheese, butter, powdered sugar, and a touch of vanilla extract, creating a silky, spreadable topping that complements the richness of the chocolate perfectly.

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C) and grease or line two 9-inch round cake pans.
2. In a large mixing bowl, combine 1 ¾ cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt.
3. Add 2 large eggs, ¾ cup of vegetable oil, 1 cup of buttermilk, and 1 teaspoon of vanilla extract. Mix until well combined.
4. Stir in ½ cup of hot coffee to deepen the chocolate flavor and create a smooth, thin batter.
5. Pour the batter evenly into the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
6. While the cakes cool, prepare the frosting by beating 8 oz of softened cream cheese and ½ cup of unsalted butter until smooth.
7. Add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until light and fluffy.
8. Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides evenly.

Tips

• Make sure your cream cheese and butter are at room temperature before mixing to avoid lumps in the frosting.
• Allow the cake layers to cool completely before frosting to prevent melting the frosting.
• For even layers, use a cake leveler or a serrated knife to trim the tops if necessary.
• Chill the frosted cake for 20–30 minutes before serving to help the frosting set.
• Store the cake in the refrigerator, covered, for up to 3 days for best freshness.

Variations and Customizations

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use vegan butter and cream cheese, and ensure the sugar is vegan-friendly.
• Chocolate Ganache: Add a layer of rich chocolate ganache between the cake layers for extra indulgence.
• Espresso Kick: Add 1 teaspoon of instant espresso powder to the cake batter for a deeper chocolate flavor.
• Layered Filling: Spread a layer of raspberry jam or caramel sauce between the cake layers for a flavor twist.
• Decoration Ideas: Top with chocolate shavings, fresh berries, sprinkles, or edible gold leaf for a special occasion look.

Health Considerations and Nutritional Value

While this cake is a rich and indulgent treat, it’s important to enjoy it in moderation. A typical slice contains a significant amount of sugar and saturated fat, primarily from the frosting and cake layers. For a healthier alternative, consider reducing the sugar in both the cake and frosting, using whole wheat flour or almond flour, and substituting buttermilk with unsweetened plant-based yogurt. However, keep in mind that substitutions may affect texture and taste. Always balance this dessert with a diet rich in whole foods, fruits, vegetables, and lean proteins.

Ingredients

Cake:
– 1 ¾ cups all-purpose flour
– 2 cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ tsp baking soda
– 1 tsp salt
– 2 large eggs
– ¾ cup vegetable oil
– 1 cup buttermilk
– 1 tsp vanilla extract
– ½ cup hot coffee

Frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease or line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add eggs, oil, buttermilk, and vanilla extract. Mix until well combined.
4. Stir in hot coffee until just mixed. The batter will be thin — this is normal.
5. Pour the batter into the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. In a bowl, beat cream cheese and butter until smooth and creamy.
8. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
9. Frost the top of one cake layer, place the second layer on top, then frost the top and sides of the cake evenly.
10. Chill the cake for at least 30 minutes before serving to set the frosting.

FAQ

Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and wrap them tightly in plastic wrap. Store at room temperature overnight and frost the day of serving.

Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers for up to 2 months. Wrap them well in plastic wrap and foil. Thaw at room temperature before frosting.

How do I store leftovers?
Store the frosted cake in the refrigerator, covered, for up to 3 days. Bring to room temperature before serving for best flavor and texture.

Can I use a different type of frosting?
Absolutely! While cream cheese frosting is classic, you can also use chocolate ganache, buttercream, or whipped ganache instead.

Why did my cake sink in the middle?
This could happen if the cake wasn’t fully baked, if too much leavening was used, or if the oven temperature was too low. Ensure your oven is preheated and test the cake with a toothpick before removing it from the oven.

Summary

A moist, rich chocolate cake layered and frosted with creamy, tangy cream cheese frosting — perfect for celebrations and special occasions. Easy to customize and always a crowd-pleaser.