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Chocolate Cake

Chocolate Cake with Cream Cheese Frosting

A rich and moist chocolate cake paired with a creamy, slightly tangy cream cheese frosting—perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Equipment

  • Mixing Bowls
  • Electric Mixer
  • 9-inch Cake Pans
  • Wire Rack

Ingredients
  

Chocolate Cake

  • 2 cups all-purpose flour sifted
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder high-quality
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs room temperature
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • pinch of salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. Line them with parchment paper for easy removal.
  • In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, and vanilla extract to the dry mixture. Mix until smooth.
  • Slowly add boiling water to the batter, mixing until fully incorporated. The batter will be thin.
  • Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  • For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy.
  • Frost the cooled cakes, layering the frosting between the cake layers and covering the outside.

Notes

For a richer cake, use dark cocoa powder. Store leftover cake in the refrigerator for up to 5 days.
Keyword Chocolate Cake with Cream Cheese Frosting