Easy Chocolate Cake with Cream Cheese Icing

Picture this: rich, moist chocolate layers paired with tangy, velvety cream cheese icing that melts on your tongue. This chocolate cake with cream cheese icing combines the best of both worlds – deep cocoa flavor and creamy, slightly tangy frosting that creates pure dessert magic.

Fun fact: cream cheese frosting was actually popularized in the 1960s alongside carrot cake, but it pairs just as beautifully with chocolate! This show-stopping dessert is surprisingly simple to make and perfect for birthdays, celebrations, or any Tuesday that needs a little sweetness.

Just like our popular vanilla pound cake, this recipe uses everyday ingredients to create bakery-quality results that’ll have your family begging for seconds.

What is Chocolate Cake with Cream Cheese Icing?

Ever wonder why we call it the “ultimate” chocolate cake? Well, it’s not just any ordinary dessert – it’s a heavenly marriage of rich, cocoa-laden sponge and tangy cream cheese frosting that creates pure bliss in every bite! Some say this combination was born when a baker accidentally grabbed cream cheese instead of butter for frosting, and honestly, we should thank that happy accident daily.

After all, they say the way to anyone’s heart is through their stomach, and this cake definitely takes the scenic route! Ready to fall head over heels for this irresistible treat?

Why You’ll Love This Chocolate Cake with Cream Cheese Icing

Rich, Moist Chocolate Perfection

This isn’t just any chocolate cake – it’s incredibly moist, deeply chocolatey, and has that perfect tender crumb that makes each bite absolutely divine. The secret lies in using both cocoa powder and melted chocolate, plus a touch of coffee that enhances the chocolate flavor without being detectable.

Budget-Friendly Homemade Luxury

Skip the expensive bakery prices! Making this gorgeous cake at home costs a fraction of store-bought versions while delivering professional-quality results. You’ll use simple pantry staples to create something that looks and tastes like it came from a high-end bakery.

Irresistible Cream Cheese Frosting

The tangy cream cheese icing perfectly balances the rich chocolate, creating a flavor combination that’s neither too sweet nor too heavy. It pipes beautifully for decorating and has the perfect consistency for spreading smoothly between layers.

Similar to our beloved red velvet cake recipe, this dessert proves that classic flavor combinations never go out of style. Why not bookmark both recipes and create your own dessert menu? Trust me, once you make this chocolate cake with cream cheese icing at home, you’ll never want to buy store-bought again!

How to Make Chocolate Cake with Cream Cheese Icing

Quick Overview

This recipe delivers bakery-quality results with surprisingly simple techniques. The cake bakes up incredibly moist and tender thanks to our special ingredient combination, while the cream cheese frosting whips up silky smooth in just minutes.

Prep Time: 20 minutes
Bake Time: 30-35 minutes
Cooling Time: 1 hour
Frosting Time: 15 minutes
Total Time: 2 hours 10 minutes

Key Ingredients for Chocolate Cake with Cream Cheese Icing

For the Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup hot coffee (or hot water)
4 oz dark chocolate, melted

For the Cream Cheese Icing:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
Pinch of salt

For Decoration:

2 oz dark chocolate, grated
Fresh berries (optional)
Edible gold dust (optional)
Chocolate curls

Step-by-Step Instructions

Preparing the Chocolate Cake:

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with cocoa powder. Line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain.
Combine Wet Ingredients: In another bowl, beat eggs, then whisk in buttermilk, vegetable oil, and vanilla extract until smooth.
Create the Batter: Pour wet ingredients into dry ingredients and mix until just combined. Gradually stir in hot coffee (the batter will be thin – this is normal!). Fold in melted chocolate until evenly distributed.
Bake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs.
Cool Completely: Cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting (about 1 hour).

Making the Cream Cheese Icing:

Beat Cream Cheese and Butter: Using an electric mixer, beat softened cream cheese and butter until light and fluffy, about 3-4 minutes.
Add Powdered Sugar: Gradually beat in powdered sugar, one cup at a time, until smooth and creamy.
Finish the Frosting: Beat in vanilla extract, 2 tablespoons heavy cream, and salt. Add more cream if needed for desired consistency.

Assembly:

Layer the Cake: Place one cake layer on serving plate. Spread 1 cup frosting evenly over top. Place second layer on top and press gently.
Frost Exterior: Apply a thin crumb coat of frosting all over. Refrigerate 30 minutes, then apply remaining frosting in smooth, even layers.

What to Serve Chocolate Cake with Cream Cheese Icing With

This decadent cake pairs beautifully with:

Fresh berries – strawberries, raspberries, or blackberries add tartness
Vanilla ice cream or whipped cream for extra indulgence
Hot coffee or espresso to complement the chocolate flavors
Cold milk – a classic combination that never fails
Port wine or dessert wine for elegant dinner parties
Fresh mint sprigs for a refreshing contrast

Top Tips for Perfecting Chocolate Cake with Cream Cheese Icing

Use Room Temperature Ingredients

All ingredients should be at room temperature for the smoothest batter and frosting. Take eggs, buttermilk, and cream cheese out 1-2 hours before baking.

Don’t Overmix the Batter

Mix just until ingredients are combined. Overmixing can result in a tough, dense cake.

Coffee Enhances Chocolate

The coffee doesn’t make the cake taste like coffee – it intensifies the chocolate flavor. You can substitute with hot water if preferred.

Proper Frosting Consistency

Beat cream cheese frosting long enough to eliminate lumps, but don’t overbeat or it may become too soft to pipe.

Level Your Layers

Use a serrated knife or cake leveler to ensure even layers for professional-looking results.

Storing and Reheating Tips

Storage:

Store covered cake at room temperature for up to 2 days
Refrigerate for up to 1 week in an airtight container
Unfrosted cake layers can be wrapped and frozen for up to 3 months

Freezing:

Wrap individual slices in plastic wrap and freeze for up to 3 months
Thaw overnight in refrigerator before serving

Serving:

Let refrigerated cake sit at room temperature for 30 minutes before serving for best texture
Cut with a sharp knife, cleaning between slices for neat presentation

Nutrition Information

Nutrient	Per Slice (1/12 cake)
Calories	485
Total Fat	18g
Saturated Fat	10g
Cholesterol	65mg
Sodium	420mg
Total Carbs	78g
Fiber	4g
Sugar	65g
Protein	7g

Values are approximate and may vary based on specific ingredients used

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! The unfrosted cake layers can be made up to 2 days ahead and stored covered at room temperature, or frozen for up to 3 months. The frosted cake keeps well refrigerated for up to 1 week.

Can I substitute the buttermilk?

Absolutely! Make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup regular milk. Let sit 5 minutes before using.

Why is my cream cheese frosting too soft?

Make sure your cream cheese and butter are softened but not warm. If it’s too soft, refrigerate for 30 minutes and re-beat.

Can I use a different frosting?

While cream cheese frosting is traditional, you could use chocolate buttercream, vanilla buttercream, or even a simple chocolate ganache.

How do I prevent my cake from sticking?

Properly grease your pans with butter or cooking spray, dust with cocoa powder, and line with parchment paper for foolproof release.

Can I make this as cupcakes?

Yes! This recipe makes about 24 cupcakes. Bake at 350°F for 18-20 minutes.

Perfect Pinterest-Ready Presentation

Elegant Chocolate Drizzle Decoration

Ingredients for Decoration:

3 oz dark chocolate, chopped
2 tablespoons heavy cream
1 tablespoon butter
Fresh raspberries
Powdered sugar for dusting
Chocolate curls (made with vegetable peeler)

Decoration Steps:

Create Chocolate Ganache Drip: Heat cream in microwave for 30 seconds. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Stir in butter for extra shine.
Apply Drips: Using a spoon, carefully drip ganache around the edge of the cake, allowing it to drip down the sides naturally.
Add Fresh Elements: Arrange fresh raspberries artfully on top of the cake, creating height and color contrast.
Finishing Touches: Use a vegetable peeler to create chocolate curls from a chocolate bar. Arrange curls around berries for texture.
Final Dusting: Lightly dust the serving plate with powdered sugar using a fine-mesh sieve for an elegant finish.
Photography Tips: Place cake on a marble or neutral surface, use natural lighting, and add props like vintage cake servers or fresh flowers nearby for stunning Pinterest photos.

This chocolate cake with cream cheese icing truly is the perfect dessert for any occasion. The combination of rich chocolate and tangy frosting creates a memorable treat that’s both impressive and surprisingly achievable. Whether you’re celebrating a special occasion or just treating yourself to something wonderful, this recipe delivers bakery-quality results every single time. Happy baking!