Who can resist a slice of rich, moist chocolate cake topped with velvety cream cheese frosting? This classic dessert never goes out of style and brings joy to any occasion, from birthday parties to casual family dinners. The combination of deep, intense chocolate with the tangy sweetness of cream cheese creates a flavor profile that’s simply irresistible.
Ingredients
For the Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Equipment
- Mixing Bowls: Several mixing bowls of varying sizes for dry and wet ingredients.
- Measuring Cups and Spoons: Accurate measuring tools for dry and liquid ingredients.
- Electric Mixer: A hand mixer or stand mixer for blending cake batter and frosting.
- Whisk: A sturdy whisk for combining dry ingredients.
- Rubber Spatula: For scraping the sides of bowls and folding ingredients.
- Cake Pans: Two 9-inch round cake pans, greased and floured.
- Cooling Rack: To cool the cakes evenly after baking.
- Parchment Paper: Optional, but useful for lining cake pans to prevent sticking.
- Offset Spatula: For spreading and smoothing the cream cheese frosting.
- Toothpicks: For testing the doneness of the cake layers.
- Sifter: For sifting powdered sugar when making the frosting.
- Wire Cutter or Cake Leveler: Useful if you need to level the cake layers before frosting.
Directions
Now that we have all our ingredients and equipment ready, let’s dive into creating our delectable chocolate cake with cream cheese frosting.
Make the Chocolate Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C) and position the rack in the center. Line two 9-inch round cake pans with parchment paper and lightly grease them with butter or non-stick spray.
- Mix Dry Ingredients: In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 3/4 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Set aside.
- Combine Wet Ingredients: In another large bowl, whisk together 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract until well combined.
- Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on a medium speed with an electric mixer. Once combined, add 1 cup of boiling water slowly (the batter will be thin).
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto a cooling rack. Remove the parchment paper and let them cool completely.
Make the Cream Cheese Frosting
- Beat Cream Cheese and Butter: In a large bowl, beat 8 ounces of softened cream cheese and 1/2 cup of softened unsalted butter with an electric mixer on medium speed until smooth and creamy.
- Add Powdered Sugar: Gradually add 4 cups of powdered sugar, one cup at a time, beating on low speed until fully incorporated. Increase the speed to medium and beat for another 2 minutes.
- Add Vanilla Extract: Add 2 teaspoons of vanilla extract and mix until the frosting is creamy and fully blended.
- Level the Cakes: Use a wire cutter or cake leveler to trim the tops of the cakes if they have domed during baking.
- Layer the Cakes: Place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting over the top using an offset spatula.
- Add Second Layer: Place the second cake layer on top, pressing gently to set. Spread a generous amount of frosting over the top and down the sides of the cake.
- Smooth and Decorate: Smooth the frosting evenly over the entire cake. If desired, decorate with chocolate shavings, sprinkles, or fruit.
Tips for Success
Creating the perfect chocolate cake with cream cheese frosting requires attention to detail and a few tricks to ensure everything turns out just right. Here are my top tips for success:
Use Room Temperature Ingredients
Ensuring that your butter, cream cheese, and eggs are at room temperature before you start mixing is crucial. Room temperature ingredients mix more easily, resulting in a smoother batter and frosting.
Measure Ingredients Accurately
For consistent results, use a kitchen scale to measure dry ingredients by weight. This precision helps maintain the right texture and structure in your cake.
Don’t Overmix The Batter
Mixing the batter just until the ingredients are combined prevents overdeveloping the gluten, which can lead to a dense and tough cake. Once the flour disappears into the batter, stop mixing.
Use Good Quality Cocoa Powder
The quality of your cocoa powder will significantly affect the flavor of your cake. Use a high-quality, unsweetened cocoa powder for a rich and intense chocolate taste.
Prepare Pans Properly
Ensure your cake pans are well-greased and lined with parchment paper to prevent sticking. This step ensures your cakes release easily from the pans, maintaining a beautiful shape.
Level Your Cake Layers
For an even, professional-looking cake, level the tops of your cake layers with a serrated knife before assembling. This step helps your layers sit flat and makes frosting easier.
Chill The Cake Before Frosting
After assembling your cake with the crumb coat, refrigerate it for at least 30 minutes. This step sets the crumb coat and makes applying the final layer of frosting smoother.
Use An Offset Spatula
An offset spatula provides more control and leverage when spreading your frosting evenly over the cake. It helps achieve a smooth, polished look.
Keep The Frosting Consistent
For the cream cheese frosting, ensure it is smooth and free from lumps. If your frosting is too soft, chill it in the refrigerator for a few minutes until it firms up slightly before using.
Practice Piping Decorations
If you plan to pipe decorations, practice on parchment paper first. This step gives you confidence and ensures your designs look professional on the cake.
Variations and Substitutions
When creating a chocolate cake with cream cheese frosting, there are several ways to tweak and enhance the recipe to suit your taste or dietary needs. Here, I’ll guide you through some popular variations and substitutions.
Gluten-Free Option
For those following a gluten-free diet, you can easily substitute the all-purpose flour with a gluten-free flour blend. I recommend a 1:1 gluten-free baking flour to maintain the cake’s texture. Ensure the blend contains xanthan gum or a similar binding agent.
Vegan Alternatives
To make a vegan chocolate cake, replace the eggs with flaxseed eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water per egg. Swap dairy milk with almond milk or coconut milk, and use vegan butter or coconut oil instead of regular butter. For the frosting, opt for vegan cream cheese and butter.
Sugar Substitutes
If you’re looking to reduce the sugar content, consider using a natural sweetener like stevia or erythritol. Replace the granulated sugar and confectioners’ sugar in the recipe with equivalent measures of your chosen sweetener to maintain sweetness without extra calories.
Dairy-Free Adjustments
For a dairy-free version, replace milk with a non-dairy alternative such as almond, soy, or coconut milk. Use dairy-free margarine or coconut oil instead of butter in both the cake and the frosting. Substitute the cream cheese with a dairy-free version available in most grocery stores.
Flavor Enhancements
To impart a deeper chocolate flavor, consider adding a teaspoon of espresso powder to the batter. You can also add a tablespoon of flavored liqueur, such as coffee or hazelnut, to the frosting for an extra layer of complexity.
Ingredient Swaps
For a different take on the classic, try incorporating orange zest into the cake batter for a citrusy twist. Another option is to mix in chocolate chips or chopped nuts for added texture. If you prefer a sweeter cake, increase the sugar by a quarter cup.
Frosting Variations
While cream cheese frosting is a classic pairing, you might like to try a chocolate ganache frosting for a richer taste. Simply melt semi-sweet chocolate with heavy cream, let it cool slightly, then spread over your cake. For a lighter option, whipped cream frosting can also complement the chocolate cake beautifully.
By exploring these variations and substitutions, you can customize the chocolate cake with cream cheese frosting to meet your dietary preferences and taste preferences, ensuring every slice is irresistible.
Make Ahead and Storage
Making this chocolate cake with cream cheese frosting ahead of time can save you a lot of effort, especially for special occasions or busy schedules. Here’s how you can do it effectively:
Making the Cake Ahead
You can bake the chocolate cake layers in advance. After letting them cool completely, wrap each layer tightly in plastic wrap to prevent any air exposure, which could dry them out. For added protection, wrap them again in aluminum foil.
| Step | Description |
|---|---|
| 1 | Bake and cool the cake layers completely. |
| 2 | Wrap each layer tightly in plastic wrap. |
| 3 | Wrap again with aluminum foil. |
Store the wrapped layers in the refrigerator for up to 5 days or freeze them for up to 3 months. If freezing, ensure you label the layers with the date to keep track of their storage time.
Storing the Frosting
Prepare the cream cheese frosting up to 3 days in advance. Transfer the frosting to an airtight container and store it in the refrigerator. Before using, let it sit at room temperature for about 30 minutes and rewhip to restore its smooth, creamy texture.
| Step | Description |
|---|---|
| 1 | Prepare the frosting. |
| 2 | Transfer to an airtight container. |
| 3 | Refrigerate for up to 3 days. |
Combining and Storing the Frosted Cake
Once your cake is assembled and frosted, store it in the refrigerator. Cover the cake with a cake dome or an inverted bowl to protect it from absorbing other odors. The frosted cake can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze the frosted cake. Freeze it uncovered for about an hour to firm up the frosting, then wrap it in plastic wrap followed by aluminum foil. Label the package with the date and freeze it for up to 2 months.
| Step | Description |
|---|---|
| 1 | Assemble and frost the cake. |
| 2 | Cover with a cake dome or inverted bowl. |
| 3 | Refrigerate for up to 5 days or freeze following the instructions above. |
For best results, always let the frozen cake thaw in the refrigerator overnight before serving. This gradual thawing helps maintain the cake’s texture and flavor.
By following these steps, you can ensure your chocolate cake with cream cheese frosting is always ready to impress, whether prepared well in advance or enjoyed fresh.
Conclusion
Making a chocolate cake with cream cheese frosting can be a delightful experience when you follow the right steps and tips. By exploring various substitutions and flavor enhancements, you can tailor the recipe to suit your dietary needs and taste preferences. Whether you’re making the cake ahead of time or enjoying it fresh, the guidance provided ensures a successful outcome. With these insights, you’re well-equipped to create a show-stopping dessert that’s sure to impress. Happy baking!
