Rich chocolate cake with cocoa, buttermilk, and sour cream topped with a luscious chocolate cream cheese frosting. Perfect for any celebration!
There’s just something about chocolate cake, isn’t there? It feels like the ultimate comfort food dessert. I’ve made so many over the years, but this chocolate cake with chocolate cream cheese frosting? It hits differently.
I actually stumbled across this recipe during one of those chaotic baking sessions when you think you have everything…but realize halfway through you’re out of butter. So, in a pinch, I swapped in oil and buttermilk—and wow, it turned out so much better than I expected. Moist, fudgy, and melt-in-your-mouth good.
It was such a hit that my husband, who’s usually more of a pie guy, had two slices in one sitting. And my kid? Let’s just say there was frosting all over their face, and not a crumb left on the plate.
So, here it is—my go-to chocolate cake. The one I make for birthdays, potlucks, and those random “just because” moments when life needs a little sweetness.
Why You’ll Love This chocolate cake with chocolate cream cheese frosting Recipe?
This cake isn’t just chocolatey—it’s seriously chocolatey. Rich, soft, and decadent, with a frosting so smooth it practically melts on your tongue.
- Moist and Tender: Thanks to the buttermilk, oil, and sour cream combo—it’s soft without being heavy.
- Foolproof Recipe: No complicated steps. Just mix, bake, frost. Even a beginner can nail it.
- The Frosting! Cream cheese adds a subtle tang that cuts through the richness. Heavenly.
- Great for Celebrations: Whether it’s a birthday, holiday, or just a Saturday—you need this cake.
- Freezer-Friendly: Bake the layers ahead, freeze them, and frost when you’re ready!
Ingredient Notes:
Let’s break down why each ingredient works so well here:
- Cocoa Powder: I use unsweetened cocoa powder for that deep, dark chocolate flavor. Dutch-processed works too for an even richer taste.
- Buttermilk: Adds moisture and just a hint of tang. If you’re out, mix a cup of milk with a tablespoon of vinegar.
- Sour Cream: Keeps the cake extra tender. Greek yogurt is a great swap if needed.
- Vegetable Oil: Oil is the secret for ultra-moist cakes since it doesn’t solidify like butter.
- Cream Cheese: Full-fat cream cheese is a must for the frosting. It adds creaminess and a slight tang that balances the chocolate perfectly.
- Powdered Sugar: Sweetens the frosting and keeps it fluffy.
- Vanilla: Always use real vanilla extract for the best flavor.
Pro Tip: Always bring your dairy ingredients to room temperature—it makes a huge difference in texture!
How To Make chocolate cake with chocolate cream cheese frosting?
This cake might look fancy, but trust me—it’s easier than it seems. No complicated steps. No stress. Just chocolate bliss.
Step 1: Prep the Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—or use parchment paper for extra insurance.
Step 2: Mix the Dry Ingredients
In a large bowl (or your stand mixer), whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This step ensures the leavening agents are evenly distributed for a perfect rise.
Step 3: Add the Wet Ingredients
Now, add the eggs, buttermilk, sour cream, warm water, oil, and vanilla. Beat everything together for about 2 minutes. The batter will feel a bit thin—but that’s exactly what makes this cake so tender.
Step 4: Bake the Cake
Divide the batter evenly between your prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
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Let’s Talk Frosting (It Deserves Its Own Moment)
Step 1: Cream the Butter and Cream Cheese
In a stand mixer, beat softened butter and cream cheese together for about 2 minutes—until it’s light, fluffy, and smooth.
Step 2: Add Cocoa and Vanilla
Mix in the cocoa powder, vanilla extract, and a pinch of salt.
Step 3: Sweeten It Up
Gradually add the powdered sugar while mixing on low speed. Add milk one tablespoon at a time until you reach a creamy, spreadable consistency.
Assembling Your Chocolate Masterpiece
Now for the fun part!
- Layer One: Place the first cake layer on your serving plate. Spread a thick layer of frosting evenly on top.
- Layer Two: Add the second cake layer and frost the top and sides generously.
- Chill or Serve: Refrigerate the cake for 30 minutes if you want the frosting to set—or dive right in!
Storage Options:
- Fridge: Store leftover cake in an airtight container in the fridge for up to 5 days.
- Freezer: The unfrosted cake layers freeze beautifully for up to 3 months. Wrap them tightly in plastic wrap and foil.
- Room Temp: If unfrosted, the cake can sit at room temperature (covered) for up to 2 days.
Variations and Substitutions:
Want to make this cake your own? Here are some fun ideas:
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum for structure.
- Dairy-Free: Swap the buttermilk with almond milk + vinegar and use a vegan cream cheese.
- Extra Layers: Double the recipe for a show-stopping 4-layer cake.
- Cupcakes: This batter makes about 24 cupcakes. Bake for 18-20 minutes.
What to Serve with chocolate cake with chocolate cream cheese frosting?
While this cake totally holds its own, here are a few pairings to take it over the top:
- Vanilla Ice Cream: Classic combo for a reason.
- Fresh Berries: Strawberries or raspberries balance the richness perfectly.
- Espresso: Bold coffee and chocolate? Always a win.
- Whipped Cream: Light and fluffy with just a hint of sweetness.
Frequently Asked Questions:
Can I make this cake in advance?
Absolutely! Bake the cake layers a day before and store them in the fridge. Frost right before serving for the freshest taste.
My frosting feels too thick. What should I do?
Add a splash of milk—just a tablespoon at a time—until it’s smooth and spreadable.
Can I skip the cream cheese in the frosting?
You can, but the cream cheese adds a unique tang that balances the richness beautifully.
So there you have it—the chocolate cake with chocolate cream cheese frosting that’s stolen my heart (and my kitchen counter) time and time again. Whether you’re making it for a special occasion or a random Tuesday, it’s bound to impress.
If you give this recipe a try, I’d love to hear about it! Drop a comment below or tag me on social media—especially if you go for extra sprinkles.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
chocolate cake with chocolate cream cheese frosting
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs room temperature
- ¾ cup buttermilk
- ¼ cup sour cream or plain Greek yogurt
- 1 cup warm water
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
For the Chocolate Cream Cheese Frosting:
- 1 cup unsalted butter softened
- 6 ounces cream cheese softened
- 1 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- Pinch of salt
- 5-6 cups powdered sugar
- 5 tablespoons milk or heavy cream
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
Mix the Dry Ingredients:
- In a large mixing bowl or stand mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together to ensure even distribution of the dry ingredients.
Add Wet Ingredients:
- Add the eggs, buttermilk, sour cream, warm water, vegetable oil, and vanilla extract to the bowl. Mix on medium speed for about 2 minutes until the batter is smooth and fully combined. The batter will be slightly thin, which is ideal for a moist cake.
Divide and Bake:
- Evenly distribute the batter between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
- Allow the cakes to cool in their pans for 10 minutes. Then, carefully transfer them onto a wire rack to cool completely before frosting.
Prepare the Frosting:
Cream the Butter and Cream Cheese:
- In a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese together on medium-high speed for 2 minutes or until the mixture becomes light and fluffy.
Add Cocoa and Vanilla:
- Mix in the unsweetened cocoa powder, vanilla extract, and a pinch of salt. Blend until fully combined.
Incorporate Powdered Sugar:
- Gradually add the powdered sugar while mixing on low speed. Once the sugar is fully incorporated, add the milk, one tablespoon at a time, until you achieve a creamy yet spreadable frosting consistency. If the frosting becomes too thin, add a bit more powdered sugar.
Assemble the Cake:
Layer the Cake:
- Place the first cake layer on a serving plate. Spread a generous layer of frosting evenly across the top.
Add the Second Layer:
- Place the second cake layer on top and spread another thick layer of frosting over the top and sides of the cake. Smooth it out using an offset spatula.
Chill Before Serving:
- For best results, refrigerate the frosted cake for 30 minutes to allow the frosting to set before slicing. However, it can be served immediately if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
