Chocolate Cake Recipe (VIDEO)
A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. This always gets rave reviews and makes for a stunning chocolate birthday cake.
Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse! If you are a chocolate lover, this homemade chocolate cake is for you!
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THE Chocolate Cake Recipe:
My son’s first words when he saw the cake were “Wow that look’s just like the cake from Matilda!” We watched the Matilda movie recently, but I’m betting this one’s even better because it’s intensely chocolatey and satisfies the fiercest craving for chocolate cake without being cloyingly sweet.
We combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
The Best Cocoa for Chocolate Cake:
We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.
Can I substitute with Dutch Process Cocoa?
When a recipe calls for baking soda, it is best to stick with Natural cocoa powder because it has a higher acidity level than dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. Learn more about all the different kinds of cocoa here.
Tips for Smooth Chocolate Frosting:
The whipped chocolate cream cheese buttercream frosting is indulgently chocolatey, silky smooth and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:
- Cream together the butter and cream cheese first to prevent lumps
- Sift in the powdered sugar and cocoa since cocoa tends to clump.
How to Make Chocolate Cake:
This cake doesn’t get any easier. It’s no more complex than a boxed cake as long as you know how to measure ingredients correctly.
- Whisk together the wet ingredients
- Whisk together the dry ingredients
- Combine wet with dry ingredients
- Divide into prepared pans and bake
How to Get Even Cake Layers:
When making a layered cake, it is important to make sure you are dividing the batter equally. Not only is this important for even heights for a prettier cake, but your layers will have even bake times. I always double check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.
More Chocolate Desserts (for Chocolate Lovers!):
- Chocolate Ganache – glaze cakes, cookies or whip into frosting
- Eclairs – dipped in chocolate ganache and filled with cream
- Chocolate Spartak – easily my favorite cake
- Dark Chocolate Cupcakes with White Chocolate Frosting
- Black Forest Cake – with cherries and kirsch
Watch Natasha Make Chocolate Cake:
I hope this Moist Chocolate Cake recipe becomes a new favorite for you. Homemade chocolate cake is way better than Costco’s (there, I said it).
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Chocolate Cake Recipe
Ingredients
Ingredients for Chocolate Cake:
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, (natural)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cups warm coffee, (not hot)
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup light olive oil, not extra virgin
Ingredients for Chocolate Frosting:
- 12 oz cream cheese, room temperature
- 1 cup unsalted butter , (16 Tbsp) room temperature
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder, (natural)
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
How to Make Chocolate Cake Layers:
- Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.
- In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).
- In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.
- Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting.
How to Make the Chocolate Frosting:
- In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 12 oz cream cheese with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
- Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).
- Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cake.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I am hoping I can substitute canola oil for the light olive oil?
Yes, any neutral tasting oil like vegetable and canola will work.
I wonder if this can be done with almond flour instead of wheat?
Hi Kristina, I haven’t tried almond flour yet to advise.
Can we use this recipe and make cupcakes instead of cakes? I’ve used this recipe for cakes before and it was a hit, but I’d like to make cupcakes this time
Hi Juan! I have a cupcake version too. Please reference my Eggless chocolate cupcakes recipe here.
My family loves this chocolate cake! My only recommendation is a little less salt in the frosting but otherwise it’s perfect.
I’m so happy you enjoyed that. Thank you for sharing that with us, Sondra!
Followed recipe exactly. The cake smelt like a chocolate cake, and had risen nicely by 35 minutes. Unfortunately, the middle sunk, and despite the extra time, the middle just wouldn’t set. It ended up being a dense, dry, cake! Extremely disappointed. Have no idea how I should have done this differently so that it was light, and moist, and cooked properly.
Hi AS! A couple of things to help troubleshoot. Did you use a different size pan than recommended? If you use a smaller pan, there would be too much batter and it won’t bake properly. Verify that you used the correct amount of baking soda, using too much can cause it to rise too fast and then collapse in the middle. I also recommended watching my tutorial on How to measure ingredients . Using too much flour can cause the cake to be dense and dry. I also highly recommend an Internal oven thermometer (Amazon affiliate link) to see if your oven is calibrated. If your oven runs too hot, the cake will start to over-bake on the outside and be raw in the middle. I hope that helps for your next attempt.
Hi lovely!
I’ve been baking your chocolate cake every year form my children’s birthday. It is so delicious! It is my son’s 13th birthday tomorrow and I am in a middle of baking it right now!
Thank you for your recipes and your always smiling face. Lots of love,all the way from UK. Monika
You’re very welcome. Great to hear that this has become your go-to-recipe for birthday cakes!
I was wondering if this Can this cake be baked in a Bundt Pan
Hi Cathy! I think it could, but I have not tested myself to know how to adjust the recipe or baking time. Let us know if you experiment.
Is the frosting thick enough to be piped as decoration instead of spread around on the cake?
Hi Sue, yes, the frosting is thick enough for piping and spreading.
Great, thanks o much! I’m making it right now for my sister in-law’s bday tomorrow! Can’t wait for everyone to try it! I will report back with the feedback I get! 😉
I hope everyone loves it, Sue!
Hi Natasha! I’m very happy to report that the cake was an absolute HIT! Everyone enjoyed it so much and since a few people in my family don’t eat eggs, they were thrilled that this was eggless and tested so amazing! The cake was very moist and the frosting was perfectly chocolatey. It’s the perfect decadent chocolate cake. I can strongly say that this will now be my go to Chocolate Cake!
Thanks so much for sharing another amazing recipe and for your quick responses!
That’s wonderful, Sue! Thank you for the great feedback.
Hi Natasha, I’ve made this cake before and honestly the best homemade choc cake had to date, definitely lives up to the promise of being moist. I just wanted to ask.. Can i bake this recipe as cupcakes? How long would the cooking time be for if yes? Also (since i usually estimate and luckily worked out before) how strong should the coffee be?
Thanks in advance
Hi Bronwyn! I’m glad you loved this recipe. You can reference my eggless chocolate cupcakes with Prague frostingrecipe for instructions on that. Regarding the coffee, this can be based on your preference, any coffee will work.
Wow, I’m an experienced baker and never had a disaster like this. Thankfully it was a tryout before
baking a special occasion cake.
I’m def more comfortable with recipes that use eggs!
Hi Janie! I’m sorry that was your experience. Our readers love this recipe and it’s our go-to chocolate cake. I’d be happy to help troubleshoot if you can be more specific.
I am ready to bake this according to the recipe but nervous about no eggs to stabilize the batter .
I need 3 small
layers for an engagement party.
Hi Janie, if making this for an event we always recommend a practice run! We love this recipe and it is popular for good reason with just under 2500 comments! I hope you love it.
So delicious!!! Rich and moist and easy to make! Can’t believe it took me this long to try this recipe. Great Recipe! I love this cake and now my new favorite chocolate cake!
That’s wonderful, Pearl! I’m so glad you loved it.
Hello natasha, howcome there s no eggs in this chocolate cake? Thank you for all your good recipes
Hi Michelle, Yes, no eggs and still very delicious! Baking is definitely a science, and we believe we found the perfect balance with this recipe!
Hi Natasha,
Many thanks for sharing your recipe. My life loves all your recipes. Thats why I want to bake this cake on her birthday can you please specify how much coffee to water I should take for the cake?
Hi! A general guideline is one to two tablespoons of ground coffee for every six ounces of water.
I hope your wife loves this cake! Happy birthday to her.
hey there- I’ve made this cake a ton but the recipe seems to have changed recently- I’m fairly certain it used to have buttermilk and eggs. do you still have a copy of the old recipe?
Hi Drew, this is the correct recipe. We’ve had a reader ask if they can use buttermilk in this recipe in the past, but we haven’t changed the vinegar ingredient. I hope you love this recipe.
Natasha I’ll be making your Chocolate Cake & Chocolate Frosting- the cake that you use coffee in the batter. It sounds delicious & I love it because it doesn’t have eggs in the recipe as I’m severely allergic to them. Do you have a Vanilla Cake Recipe that is egg free too? Also can you make the chocolate cake as cupcakes? If so what would be the baking time? I’d really appreciate your help.
Hi Melanie! I do not have an eggless vanilla cake recipe.
I have a separate recipe for eggless chocolate cupcakes you can reference for instructions.
Thank you very much for answering my question. I’ll check out the cupcake recipe. I can’t wait to also try this chocolate cake recipe. Can you make it into cupcakes by chance? If so how long would I need to bake them?
It’s essentially the same recipe, just modified for cupcakes so you can reference the instructions in the cupcake recipe I linked.
I have a separate recipe for eggless chocolate cupcakes you can reference for instructions. It’s just a different recipe with a slight tweak
Hi. I use this recipe for eggless chocolate cupcakes and for 1 inch chocolate cake layers and it works perfectly well. I tried baking 2 inch cake layers but failed. The cake starts cracking up in the oven itself. Any tips that could help me with thicker layers. Thanks.
Hi Tej! I have not tested this batter in a deeper cake pan to know how it would hold up. Eggs add structure to cakes so without any eggs, the stability may not be as great.
Thanks for your prompt reply. I tweaked the recipe to 1.5 times to bake 3 layers and I got the cake height I needed. Wouldn’t want to switch to another recipe. I have such good feedback on my cakes with this recipe 😀
Nice to hear that, Tej! Thanks so much for the review.
hi if I make the sponges a couple of days before I dont need to store in the fridge right? I can just store in airtight container and then do the frosting and finish it off the next day?
Once cooled, you can store the cake sponges in an airtight container for 1-2 days at room temperature (or longer in the refrigerator).
Will the cake taste the same if I wrap carefully and freeze the baked layers for four days then frost the day of the party?
Hi Georgia, I haven’t tried freezing the individual layers to advise, but in general, an entire cake can be frozen up to 3 months if it is stored properly.
A friend made this for me and it was so good I immediately went home and made it myself. It was so easy and it is the best chocolate cake ever!! Now I have been raving to all my friends about it and giving them your recipe. Thank you!!
Thanks so much for your wonderful review, Carla. So glad that our Chocolate Cake is always a hit!
To be clear, I usually do not make cakes, but a friend challenged me to find a good chocolate cake recipe because she has not found one that she has liked. I accepted the challenge and because I love almost all of your recipes I checked to see if you had one and you did so I spent today making it. Epic fail. I followed every step and it was not moist and the frosting did not taste particularly chocolate. I was so disappointed. So onward and upward to continue to find the most fabulous chocolate cake recipe. (I was surprised because your cake looks so scrumptious)
Hi Susan! I’m sorry to hear that. This cake has amazing reviews and happens to be one of our go-to recipes. It’s super moist. If you use too much flour or bake for too long it can dry out the cake. Watch my tutorial on how to measure ingredients. The chocolate frosting recommended for pairing with this cake has cream cheese in it but you can swap the frosting for another recipe if you prefer, like my chocolate buttercream frosting. The type and quality of the cocoa powder can also affect the taste. I used Hersey’s Unsweetened Cocoa. I hope that helps if you attempt again.
Can this be made as a sheet cake? I don’t have cake rounds. If so, how would I alter recipe for time/temperature of a glass baking pan?
Hi Judy! I’m sure it could, but I haven’t tested different pan sizes to advise. The baking temperature should be the same but you will need to adjust the baking time and possibly even increase/decrease the recipe to fit your pan.
Delicious recipe! Super easy. Used Bob’s Red Mill whole wheat flour and it tasted great. And glad it didn’t have eggs so my kids could eat the batter.
Hi Lorena! We love this egg-less chocolate cake recipe! So glad it was enjoyed. thank you for sharing.
I have made this chocolate cake a few times and all went perfect, but this last time batter was so thick and I cannot understand what went wrong???maybe i didnt cool cofee enough???
I’m not so sure what caused it since it turned out great before. Did you make any changes to the recipe or use any substitutions this time?
I have made this cake so many times and it is always a big hit! It is my go-to chocolate cake recipe. It has never failed me!
That’s wonderful, Abigail! So glad you love this recipe.
Hi,
I only ever have extra virgin olive oil and use it quite often in baking. Is it possible to use it in this recipe and what is reason you don’t recommend it? Thank you for all your great recipes!
Hi Kathy, extra virgin olive oil tends to be more distinct, it might affect the flavor of the baked product.
Thank you!! Making this for my chocolate loving twin brother. He’s going to love it!!
That’s so exciting! I hope he loves it!
Can I use vegetable oil instead of light virgin oil? I only have extra virgin.
Yes, any neutral tasting oil like vegetable and canola will work.
This cake is amazing! My question is, since the frosting has cream cheese in it, does it need to be stored in the refrigerator?
Hi Jill! I’m glad you love this recipe. Yes, it needs to be kept refrigerated because of the cream cheese but you can leave it out up to 1-2hr max.
Hi Natasha
I love your recipes! I just made the chocolate cake and it turned out really well. I’m just not a fan of the olive oil flavor it’s giving me. I used light not extra virgin but still really taste it. Can I use vegetable oil instead next time?
Hi Ashley! I’m glad you liked the recipe. That is odd because the light olive oil should be neutral tasting. You can use vegetable or canola in the future if you prefer.
This chocolate cake is outstandingly moist & decadent! This recipe goes in my collection as THE chocolate cake because I’ll never need another! It pairs well with any type of frosting, too!
Hi Melissa! That’s amazing and I’m so happy to hear that. Thank you for the wonderful feedback.
Hi Natasha, everything you do is really delicious, but today when I baked I had a small problem and I wanted to ask you a question, my cakes were very fluffy but they cracked and it’s like they were a little watery even though my stick came out dry, what could be the reason for this?
Hi Wendy! Did this happen with using my recipe or another? If you used another recipe, I cannot say. But I’m happy to help troubleshoot with this recipe. Did you make any substitutions? I would look over the recipe again to see if you mis-measured or if your process looked different than mine. Did you use a smaller pan? If so, that could be the reason for the cracking. Also, be sure to fully preheat your oven before you bake. I highly recommend the use of an internal oven thermometer (affiliate link) to see if your oven is heating correctly. I hope that helps.
Yes I made your recipe, and the taste is delicious, that’s all that happened to me, that’s why I asked, I will check the quantities the next time I try to make it, thank you very much.
You’re welcome, Wendy!
Hi Natasha, I bake a lot and have tried many of your cakes, loved all the recipes. Just a quick question, why no eggs in this recipe?
Thank you for sharing, I’m glad that you’re enjoying my recipes. We don’t need to use eggs in this recipe as we use a different ingredient that helps with the rise but it works perfectly!
Hi
Love this cake recipe! Will adding eggs change the cake in any way?
Hi Margaret! I’m glad you do. The proteins from the eggs help create structure so it can effect the texture/denseness of the cake.
Can I bake the cake and leave till next day to frost? Or can i frost it and serve it the next day? Will it dry out the frosting? Should I make it the same day as we would consume it.
Thank you for the recipe!
Hi Annemarie! Frosting it will actually help lock in the moisture and the cake will remain moister. I recommend storing it in an airtight container or covering it well with plastic wrap before refrigerating it. You can also make the cake layers and store them at room temperature wrapped up in plastic wrap or in an airtight container and frost the cake the next day.
Also,
if it is instant coffee what is the measurement to dilute in the water?
We used brewed coffee but I suggest following the package instructions which will usually give you a fairly strong coffee.
Hello Natasha,
Thank you for all the amazing recipes!
By saying coffee, you mean instant coffee (Nescafe)?
Thank you,
Cyprus here
Hi Christina, we used our espresso machine, I haven’t tried it with instant coffee, but I recommend checking your package instructions if using instant coffee. I hope you love this cake!
I made this recipe and the frosting turned out great but the cake is dry and cracked. May have to adjust cooking time.
Hi Aud! Be sure to measure your ingredients correctly. Using too much flour could cause the cake to be dry. Also, if you don’t already use one, I highly encourage using an internal oven thermometer to see if your oven is heating correctly and to make sure you don’t over-bake the cake. I hope that helps.
Hello from Australia!
I am wondering whether I need to convert your recipe measurements from US to Australian cup sizes? I am already converting to metric but am unsure if I need to tweak the cups too as I think your cup is 240ml and ours is 250ml.
Can you please confirm? Thank you for your AMAZING posts xx
Hi Antoinette! If you click on the “metric” button in the recipe card, it will do the conversion for you. 🙂
i would like to try this recipe looks delicious but can you use a boxed cake mix or must it be made from scratch
Hi Joyce, I personally recommend making the entire recipe as written to get the real taste and texture of a fluffy and delicious cake. Here’s what a few of my readers said in the comments: “DON’T buy a box cake mix – make this one!”
Hi, can I use my nesspresso coffee ( Expresso) . If so how much . Else will instant coffee work. what should be the optimum ratio of water to coffee powder? Thanks. Just looking for precision:)
Hi Anu, I haven’t tried it with Nesspresso specifically, but it should work. The recipe calls for 2 cups of warm coffee. I recommend following your package instructions. I hope you love it!
Hi Again
I made this cake for Easter and it was gone so quickly, now they want me to make another one soon!!!! This will be my chocolate cake recipe forever!!!!
Thank You Natasha for your amazing recipes. Yours Always
Melinda
That’s so great! It sounds like you have a new favorite, Melinda!
The look on your face says it ALL!!!! I am making this cake for Easter Dessert 🙂
Love You and all your Recipes
Your AWESOME
Thank you so much, Melinda! Happy Easter and I hope you love this cake.
Can you make this into a sheet cake similar to the strawberry layer cake recipe?
Hi Nicole! Yes, you should be able to make it into a sheet cake. You’ll need to experiment with the amount of batter and baking time.
Help!!!!!!! I made this cake according to your directions. The only thing I did different was that I used my Kichen Aid Mix Master instead of a hand whisk. I put 1/2 in a 8″ cake pan and the other 1/2 in a 8″ cake pan. When finished baking, my cake only rosed to about 2 inches if that in each pan. What did I do wrong? I was surprised it had no eggs to help it rise. The cake tasted delicious but I was very disappointed with the way it looks.
Hi Karen! I’m sorry to hear that. I would look over the instructions again to make sure you did not miss anything. Eggs are not necessary for this recipe. Did the cake rise and then go flat? Sometimes this will happen if you use pans that are too small for the amount of batter (I made this in 9” pans). Be sure your oven is fully preheated beforehand or the cake may not rise properly. I recommend using an internal oven thermometer. It could also be that the batter got over-mixed by using a stand mixer. Lastly, I would check the baking soda to make sure it’s not expired. I hope that helps.
Thank you. I did all of what you suggested but next time I will not use my mixmaster. I think my baking soda might too old so I am going to buy a new. The cake tasted delicious except it came out flat. It did rise some and then sank while cooling.
Oh my gosh what a cake! And cupcakes too! Made for my sister-in-laws birthday and used the white buttercream frosting recipe. So moist and delicious and that frosting is amazing!! It wasn’t until I was getting ready to bake off that I realized there were no eggs. This was my first attempt at homemade cake and frosting and it is now my go to.
That’s wonderful, Deb! We love this cake. Thank you for trying my recipe. I’m so glad it was a hit and is now your go-to recipe! 🙂
I made this today for my bday, which is tomorrow.
It’s a lovely cake, but I think next time I would cut conf sugar to 4 cups.
It is delicious! 🌟
Happy Birthday, Lisa! I’m glad you enjoyed the cake. 🙂
Thank you for another great recipe! I just made this cake and it is incredible. I don’t make anything with butter(don’t like it), and I don’t like cream cheese, so I cheated and put store bought icing in the middle and used your chocolate ganache recipe, and it turned out great.
Thank you!
Christine
So glad you love the recipe, Christine!
Can you tell me your cup you use in grams pls.thanks and love to follow your recepies and the way you give it to us with that little fun of yours
Hi Elizabeth! Click on the “metric” button in the recipe card for the conversion. 🙂
Going out on a stretch here. This cake looks fabulous. My question is: Can I substitute the flour for Cup 4 Cup and make this gluten free?
Hi Sandy, I haven’t tested that but I think it could work. Here’s what one of my readers wrote: ” I’ve made this cake and it was so delicious!!! The recipe was easy to follow too, even for someone inexperienced like myself. also, I replaced the flour with 1:1 gluten free self raising flour, and added no extra baking powder or baking soda and it came out great.” I hope that helps!
Hi Natasha,
Made this recipe which is similar to one that I’ve been making for years and it turned out delicious with the frosting especially knowing you don’t need eggs. Thanks for another great recipe! Oh and congratulations
on the cookbook and can’t wait to get it which I just pre- ordered from Amazon😊❤
You’re so welcome, Karen. Lovely to hear that you preordered, I’m so excited for October already!
Can you make this recipe into cupcakes? If so, is there a different baking time? Is the same amount of frosting too much for cupcakes?
Hi Tonya, we do have the chocolate cupcake version of this recipe already developed. Enjoy!
I made this cake on the weekend and OMGoodness it was the BEST ever!! Definitely a keeper in my recipe collection
That’s wonderful, Bev! I’m so glad you loved it.
I have made at least two or three dozen of her recipes, and have never been disappointed with any of them. I like her suggestions for kitchen utensils, her accurate description of ingredients what to expect in cooking time. The kitchen is a lovely, peaceful place to visit. I love her exuberance And how she describes what she does. From broccoli beef to instant pot recipes to slow cooker, white chili I love everything of hers that I have made.
Thank you so much, Stormie! It’s so good to know you are enjoying my recipes and that you find my videos and blog helpful.
Hi Natasha, copied recipe exactly and used 9 inch pans. That seems like a crazy amount of icing. I couldn’t use it all. Why so much?
Karen
Hi Karen! You would have extra depending on how thick/thin you frosted the cake. I generously frost the cake (you can see in the images above) and I use a pretty decent amount in the middle of the cake as well. I found this to be a good amount for my preference, but you can definitely use less if you prefer.
Hi, can I bake three sponge cakes and layer them together, for a taller cake? Do you think it will hold? Thank you!
Hi Diana! That should be fine. Just be sure to fully cool and maybe even chill your cake layers before assembling. 🙂
Hello! I made this cake recipe and it turned out great! If I do decide to make them ahead of time how long can I freeze them for? Thank you.
Hi Monica! I’m glad you loved the recipe. In general, cake can be frozen up to 3 months if it is stored properly.
Natasha, my comments posted last night disappeared from your block (it happened twice previous time with other recipe). I was asking why this cake needs 3 cups of four and why do we need vinegar? Thanks.
Hi Donna! I see that your other comment is visible on the thread. I haven’t experimented with less flour in this recipe to advise. I always recommend trying the recipe exactly as written on your first try but you can experiment with it if you’d like.
Hi Natasha, I was looking for cake recipe without eggs and this is the only one you have. Why does this cake need 3 cups of flour & vinegar? Can I make this with 1 cup of flour? Thanks.
I haven’t experimented with that to advise. I recommend following the recipe exactly as written especially on your first try.
My favorite chocolate cake ever! How can a cake so decadent be so easy?? I didn’t make the frosting with the recipe because I don’t like cream cheese so I made a peanut butter chocolate buttercream frosting, the combo was fantastic. Thanks for another winning recipe.
That combination sounds delicious! Thank you so much for sharing that with me, Dawn. I’m glad you loved it.
A deliciously moist and flavorful cake. I made a peanut butter pudding filling which, was delicious, but this cake is so moist, it made cutting it difficult without falling apart. Of course, it was just as delicious as a hot mess in the plate! The frosting is soooo good too and not overly sweet at all. Thank you Natasha for a(nother) wonderful recipe!
Thank you, Maria! I’m so glad you loved the cake.
Natasha, I just baked this cake and ended up adding the required 5 cups of powered sugar. And yes, this frosting IS different from your carrot cake, although that one is also amazing. It was absolutely delicious! What a stunning cake it is. Thank you for this recipe.
That’s so great to hear. I’m glad you loved it. Thank you for sharing.
Why are there no eggs in this recipe ?
I love all your videos and recipes
Thanks
Hi Irene! That is correct, the eggs are not needed in this recipe. The texture of this cake is perfect without them. I hope you love this recipe.
Can any other oil be used in place of lite olive oil, i.e. vegetable, coconut, etc.
Hi Maria! Yes, any neutral tasting oil is a good substitute (such as vegetable or canola).
Hi Maria,
I have substituted coconut oil because it is healthier than canola and it came out great and did not taste any coconut flavor.
are the 2 cups of coffee measuring cup 2 cups? Or making 2 cups in your coffee maker? I hope this makes sense.
Hi Ashlynn, I measured 2 cups of coffee.
This is a fabulous cake that I’ve made many MANY times and it’s a hit every time!
Is it possible to make it into a 4 layer cake? By slicing the 2 layers in half, similar to your génoise recipe, or splitting the batter into 4 pans (I only have 2 cake pans though). Would the frosting need to be doubled in that case? TIA
Hi Natalia, I bet that could work. Here’s what one of my readers wrote: “I made mine 4 layers by just doing this recipe and cutting the layers in 2. Increased the frosting a little to have enough for the layers.” I hope this helps!
Hi, Natasha!
Want to make your chocolate cake for my son’s 7 th birthday!
What would be good substitute for coffee in this cake?
Thank you!
You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
Hi Natasha, Is there anything I can substitute for the coffee? You said decaf but I don’t want any coffee in it (believe me I would taste it and I hate coffee more than any food). I would need to add something for the moisture. Thank you
Hi Jill, you can just use warm water.
Natasha, I love this recipe for but I did not see a cook time in the instructions. Can you update it with times for regular and dark pans? Thanks so much
Hi! Yes, it’s in step 4 of the instructions on the recipe card. 35 minutes 🙂
I have a question – how is it this recipe does not contain eggs, yet the texture is not that of an eggless recipe? There’s no buttermilk, sour cream, yogurt or any ingredient to replace the eggs, yet the texture is beautiful??
Isn’t it amazing Maria! Yes, no eggs and still very delicious! Baking is definitely a science, and we believe we found the perfect balance with this recipe!
Hi Natasha, I’m going to make this cake but puzzled by so much powdered sugar. I baked your carrot cake and it uses half of that amount and that frosting is perfect. Why so much sugar in this one and actually less cream cheese than in the carrot cake frosting?
Hi! It’s a different type of frosting. You can still use this cake and frost it with another frosting of your preference. I have many to choose from on the website.
I absolutely love the chocolate cake, this is a perfect chocolate cake recipe. Thank you so much for sharing this recipe.
You’re so very welcome! I’m glad you loved it. Thank you for the review.
I made this cake just now and it came out lovely! The cream cheese frosting just adds so much richness to it. I cut the sugar in frosting to 4 cups instead of 5 and it is exactly the same sweetness that I prefer.
My only question is that whenever I use baking soda, I feel that the smell of baking soda dominates more. I’ve felt this in store bought cakes too. While others don’t even sense that, my over sensitive nostril is not able to ignore that. Any tips to overcome that? What brand do you use?
Hi Jeba, There is only 2 tsp baking soda in this recipe. If you use too much baking soda, the taste, and smell of baking soda will come through because there aren’t enough acidic ingredients to neutralize it. Two tsp should be just right for this recipe, and we haven’t noticed a smell or had anyone complain about the smell. I understand some may be more sensitive to it than others, I wish I could be more helpful.
Hi! Has anyone experimented with this recipe baked in a standard half sheet pan and had success?
Hi Kama, I haven’t tried this in a sheet pan to advise. If you happen to experiment, I would love to know how you like this recipe!
the best chocolate cake I’ve ever made..without eggs…Amazing
Thank you Natasha
That’s just awesome! Thank you for sharing your wonderful review, Indira!
Best chocolate cake ever! I have now made this three times and it’s our favorite cake. Is that however really the right amount of calories?
Hi Tracey, it adds up with the chocolate and the sugar! We enjoy it in moderation!
Best chocolate cake ever!!! Delicious frosting! I got rave reviews for this cake. Thank you!
You’re very welcome and we’re happy to know that this cake got a lot of compliments!
I am making my 6th cake and it’s the best cake ever. I’ll take a picture when im done.❤️❤️❤️❤️❤️
Hi Melissa! I’m so glad you love the recipe! You can tag me on Instagram or Facebook! #natashaskitchen 🙂
what can I use instead of coffee in your chocolate cake recipe
Hi Marsha, You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.
Let me start by saying, Natasha I love all of your recipes, especially the baklava! Your are a treasure!
I used this recipe to make a princess cake using the princess pan set the 2 pans took 15 minutes to bake and the dome took 18 minutes and 30 seconds. I hope that helps someone out.
Hi Diane! Thank you for sharing. I’m glad you loved the recipe.
I can’t say enough great things about this cake! Checks off all the boxes and the frosting is the best!
Hi Cheryl! Thanks so much! I’m glad you love this recipe.
Hello Natty, I’ve cooked and baked some of your recipes, they are so easy to make and so tasty, my family love them. But I have a few questions, *How to make your cakes for a large group of people? just double the size or is a different process?
*Can you make mini cupcakes with the same cake batter and same oven temperature?
Hi Sara! I’m glad you love my recipes!
I recommend my chocolate cupcake recipe HERE for making cupcakes. I have not tested miniature cupcakes, but they should work fine, you’ll just have to watch them in the oven since they will bake faster.
For making a larger cake, you can double the recipe if you have a bowl large enough to mix the ingredients well without over-mixing the batter. You’ll have to experiment with the size of the pan you use and the baking time. I have not tested different sizes of pans to advise. You may find this cake pan conversion chart helpful.
When making your icing can I half the recipe and have it turn out as good as yours look?
Hi Avis! If you’re cutting the cake recipe in half as well and making it in a smaller pan yes, that should be fine. If not, you will have less frosting to decorate the regular-size cake so the frosting layer will not be as thick on the cake.
Hello Natasha, I don’t have 9″ pans, I only have a 10″ pan, would it work to make half the amount of this recipe and bake it in a 10″ pan and then whip up another half and bake it?
Another question is if the cake would still taste as good if I bake it and place it in the fridge a day ahead?
Hi Sara, I think you can probably make it in a 10″ pan, but it will make a thinner cake layer and the entire cake keeps well in the fridge for up to 5 days.
the most delicious vegan cake I’ve ever made-the frosting.
How do you suggest I make a sponge like this without eggs?
Thank you! This is actually the only eggless cake recipe that I have tried.
Hi! I’m making this cake tomorrow. My husband but a 12 oz tub of the whipped cream cheese instead of the block kind. Will that be ok for the frosting?
Hi Patricia! I haven’t tested it myself to know what the result would be but I have read this is possible. I think it could work but I would check the ingredients to make sure it doesn’t have other added ingredients that could affect the end result. Also- make sure the fat content is the same and use the same amount in weight (12 ounces). Let us know how it turns out.
Hi! I was stressed, so I ran to the store and got one block of cream cheese! I used that (8 oz) plus another 4 oz of the whipped cream cheese. The frosting turned out great! All I all, this cake was a complete hit; it turned out great! I had a good amount of frosting left over, so my only thing I’d do differently is use more on that middle layer next time. Thank you!
Hi Patricia! I’m glad it was a hit! Thank you for sharing.
Can I make cupcakes with this recipe? I like this cake and would like to make the cupcakes. But is Ur eggless cupcake recipe as moist as this?
Hi Kk, we do have the chocolate cupcake version of this recipe already developed. Enjoy!
I love this cake it tastes amazing! My only concern is why my cakes don’t rise while baking. They are flat and not nice and fluffy..
Hi Rebecca! I’m glad you love the recipe. Be sure to measure your flour correctly and do not over-mix the batter. If you don’t already use one, I highly recommend the use of an internal oven thermometer to see how your oven heats. Be sure to let us fully preheat before baking your cake.
Lastly, this recipe doesn’t use baking powder, but if a recipe calls for baking powder, make sure it is not expired. I hope that helps!
I recently made your chocolate cupcakes and they were delicious. Planning on making the chocolate cake for my daughter’s birthday. Why do the cupcakes use an egg but the cake does not? Does that affect how moist it will be?
Hi Melissa! I’m glad you loved it. It’s just a different recipe with a slight tweak. Here is my eggless chocolate cupcake recipe if you’re interested.
Can I use regular veggie oil instead of olive oil? Last minute, reading the recipe this morning and realized I don’t have light olive oil. Also, any modifications needed for high altitude (6800 ft)?
Hi Shelle! Yes, vegetable oil will work just fine. I have no experience with high-altitude baking to advise. You may find this article from King Arthur baking helpful.
Hello Natasha’s Kitchen, can plain yogurt be used in place of Buttermilk in a recipe?
Hi Ini! I think it could work but I have not tested it. You can make your own buttermilk with 1 cup milk and 1 tbsp lemon juice or white vinegar. Stir and let sit until curdled and ready to use.
Is there supposed to be buttermilk in this recipe? I don’t see it in the list of ingredients.
Hi Lori, the recipe is correct. I hope you love the chocolate cake!
This recipe is the best! I’ve made it several times now, in two 9 inch pans, a 9×13 casserole dish, 6 inch pans, and even in cupcake tins! With or without frosting, it’s super delicious and hardly lasts a day in our house! I’m just wondering, can the cake itself (without frosting) be made in advance and left out of the fridge overnight to cool properly?
Hi Shirley! I’m so glad you love this cake. Yes, you can leave it out overnight without the frosting. Just cover it to keep it from drying out.
Hi Natasha!
I really love this cake. It turns out super good and moist and it’s so easy to make. I would like to bake it in a bread loaf pan. How much should I half the recipe?
Hi Cheryl! I have not tested this recipe in different size pans to advise. You may find this cake pan conversion chart helpful.
Hello Natasha!!!
I plan on making this on Christmas and this is my first time making a cake! I only have 3 8 inch pans, woudl those work and how long would i have to bake them?
Thank you:)
Hi Brenna! I have not tested this in different size pans. I don’t think that there is enough batter for 3-8” pans without increasing the recipe. You would need to watch them in the oven, they would bake faster. You may also find this cake pan conversion chart helpful.
Do I need to refrigerate after frosting , I plan to serve it tomorrow
Hi Cheryl! Yes, the frosting contains cream cheese and it should be refrigerated.
For the ultimate chocolate cake recipe, can I replace the coffee with milk?
Hi Joanna! I think that would be fine but I have not tested it with milk. Many of my readers have replaced the coffee with hot water.
Hi Natasha. Thank you, this simple & wonderful recipe. I only have conventional oven. So, I can’t bake both 9-inch together. I would like to know while one is baking, can I keep the other one in the refrigerator or leave it outside at room temperature? Thank you & love from Malaysia
Hi Kala! Letting the batter sit too long before baking can affect the texture and rise of the cake. You can experiment with it if you’d like or just make half of the batter now and half later.
Hi Natasha,
Love your recipe 💓💓💓
Wanted to ask is using a mixer ok as it came out a little thick 0
Glad to hear that you’re enjoying them! An electric mixer would be ok to use, just be sure not to over-mix the batter.
As it came out a little thick
However it is looking good and much love from 🇿🇲Zambia your recipes are easy to follow as ingredients easy to access in my country
Hi Mumbi! Thank you for the support, I’m glad you enjoy my recipes.
Thank you posted twice just. Seen your response☺could not see the post
Hi Natasha
Thank you from Zambia
I am making your cake now I followed step by step but used an electric mixer is that OK?
An electric mixer would be ok to use, just be sure not to over-mix the batter.
Hi Natasha
Can I use any other oil besides olive oil
Love your recipes they bring me so much joy and peace
Hi Mumbi! Yes, any neutral-tasting oil like vegetable or canola oil will work fine.
Hi ms.Natasha i always watch your blog i am thankful some of your recipes i already tried but can i ask if you bake a cake or some cookies what did you use inside the oven both up and down in a selector coz i tried chocolate cake i use both but the result its failed i was confused.thanks for your help.God blessed 🙏
Hi Grace! I would be happy to help troubleshoot the issue but I am not quite sure I fully understand the question. Can you be more specific? Some helpful tips, be sure to watch my tutorial on measure your ingredients correctly HERE. Also, be sure to let your oven fully preheat before baking and have the shelf/rack in the middle of the oven. I highly encourage the use of an internal oven thermometer to see how your oven heats. I hope that helps.
Hello, I love all of your recipes. Can I substitute the olive oil for vegetable oil?
Hi Norma! Thank you. You could use a neutral tasting oil such as vegetable or canola, that would be fine.
Hi Natasha, this is absolutely the best chocolate cake, hands down. I don’t understand all the complaints about cracking and it being dry. This year I started baking cakes for sale as a side business and your recipe is my go to chocolate cake – the best.
I’m so happy you enjoyed that. Thank you for sharing that with us, Stacey! Happy Thanksgiving!
Hi Natasha
I used baking soda. Did you mean baking powder . The cake didn’t rise very much.
Thanks
Joan
Hi Joan! Baking soda is correct. Look over the recipe again to see if you missed any steps or if any ingredients were mismeasured. This is my how to measure ingredients HERE. Don’t over-mix the batter. Also, be sure to let your oven preheat all the way before baking. I also encourage the use of an internal oven thermometer. I hope that helps!
The only thing I can taste is the coffee. It’s dry and the flavor is definitely not coffee. Highly disappointing and not a good chocolate cake recipe at all
You should not taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee next time if you prefer.
What have I been doing wrong. When I tried to get it out of the baking tin it started to fall apart.
Hi Lorraine. Did you let the cake cool? Also, I would recommend looking over my process again to see if you missed anything. Be sure to measure your ingredients correctly.
Please I want to know the flour measurement in gram because I’m using 1cup as 250g but your measurements are different please reply to this Natasha….
Hi Fathima, you can click Metric in the recipe card to convert the ingredients to grams. Hope that helps!
Hi Natasha, Im a big fan of your recipe I love the way you make everything..😍😍
Thank you for your love and support. It means a lot to us!
Can this cake be baked in a 9×12 in pan and if so how long? It looks so good I will be using a sugar-free sweetener hope it turns out ok. I love to watch you.
Hi Kathy! Thank you, I’m glad you enjoy my recipes and videos. I haven’t tested this cake in different pans to advise on measurements and baking times. You’d have to experiment with it.
I noticed the cake does not call for any eggs. Was that a mistake??
It is not a mistake, this is an eggless cake.
This cake is delicious and came out looking just like the picture! And easy too! Just wondering does it require refrigeration after?? I accidentally left it out overnight, not thinking about the cream cheese. It’s in the fridge now. Will it be ok to eat? It was left out for 8 hours.
Hi Katie! Yes, it should be refrigerated when it’s made with cream cheese frosting. Cream cheese frosting should only be left out for 2 hrs according to the FDA.
Hi Natasha, I just wanted to know about substituting the sugar (I’m diabetic) like Equal or any non sugars, and by the way the cake looks beautiful and delicious.
Hi Catherine, I haven’t tested that so I can’t speak to that.
I’d love to make this cake. Have been thinking about it for a very long time. My question is can I reduce the sugar a bit? I can see this disappearing in a day in my house. Or use sweetened cocoa instead? Thank you.
Hi Kiki, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!
This sounds delicious! What can be used instead of creme cheese?
Hi Cheryl! You may try looking through my other frosting recipes HERE to find an alternative to make.
I’d like to try this cake tomorrow 🤞hopefully it turns out good! And just a question when is your recipe book coming out??
I hope you love this cake, Lena! It’s one of our most popular! My book is due to release Fall of 2023! We can’t wait!
I’ve made this cake twice and it is excellent. And it great to have an eggless cake in todays economy. Are there any other options for the oils? Like sunflower or canola?
Hi Nicolas, thank you for the good feedback! My go-to’s for cakes and baking are canola oil, vegetable oil and extra light olive oil (my favorite). Other oils tend to be more fragrant.
Hi Natasha… LOVE this cake! The only thing I did different was to use canola oil instead of olive oil. Not a fan of olive oil in sweets.
Sounds good! Great to know that you love this recipe.
I used ghee inplace of the oil the same measurement and it was fabulous!!!
If I want to adjust the recipe to account for a 9 in square pan how do I shift the ingredients and oven temperature?
Hi Lia, I haven’t tested that so I’m not sure how it would bake up in one 9″ square pan. It may be difficult to cut as it is a fairly soft, moist, and crumbly crumb which is why I bake 2 layers separately.
I have a question, can I replace the cocoa powder with melted chocolate?
I have not tested this to advise. If you experiment, let us know how it turns out.
Hi Natash
It’s Pat again and had to write and tell you how your chocolate cake saved the day for a mom who needed chocolate cupcakes that were egg free and Gluten Free and she could not find any in a bakery anywhere. She started telling me and you could see she was in a panic so I told her I could make her some GF and egg free. I made your receipt with Cup4Cup GF flour again and boy were they a hit! I decorated them just for the kids party and every child got to have one. Your chocolate cake saved the day!
That’s wonderful, Pat! I’m so glad to hear that. Thank you for sharing with us.
Hi Natasha, I love all your recipes, my question is with the majority of your baking you use unsalted butter why is this. Thanks Jackie
Hi Jackie! Using unsalted butter allows me to better control the saltiness of a recipe by how much salt I add. In most cases, you can use salted but should omit any additional salt that the recipe calls for.
Hi Natasha,
I want to bake this for my daughter’s birthday tomorrow. I want to do it in advance as we are planning to go out in the evening. Can I leave it in the fridge before I need to serve?
Hi Rahima! Yes, you can refrigerate this cake. I would suggest taking it out about an hour before serving so that the frosting can soften a little bit.
Hi Natasha,
I’m wanting to make this recipe for my daughters birthday this weekend and was winding how many teaspoons of coffee should I add to the water?
Thank you
Hi Mevy! Typically you would use about 2 teaspoons of ground coffee for every 6-8 ounces of water to brew the coffee. You can also use instant coffee and follow the directions on the packet.