This Double Chocolate Cake with Cream Cheese Frosting is rich, moist, and deeply chocolatey with a smooth, tangy frosting that perfectly balances the sweetness. Made with cocoa powder, hot coffee, and optional chocolate chips, this cake delivers intense flavor in every bite while staying soft and tender.

Why You’ll Love This Recipe

This cake is incredibly moist thanks to the combination of oil and hot coffee, which enhances the chocolate flavor without making the cake taste like coffee. The texture is soft yet sturdy enough to hold a generous layer of cream cheese frosting. It’s simple enough for a home baker yet impressive enough for birthdays, celebrations, or special gatherings. The frosting adds a creamy tang that complements the deep cocoa flavor, creating a perfectly balanced dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• 2 cups (250 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (75 g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 ml) whole milk, room temperature
• 1/2 cup (120 ml) vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot coffee or hot water
• 1 cup (170 g) chocolate chips (optional)

For the cream cheese frosting:

• 8 oz (225 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar, sifted
• 1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix with a hand mixer or whisk until smooth and fully incorporated.

Slowly pour in the hot coffee (or hot water), mixing carefully. The batter will be thin, which is normal. If using chocolate chips, gently fold them in at this stage.

Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cakes to cool in their pans for 10 minutes, then remove them and transfer to a wire rack to cool completely before frosting.

To prepare the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed at first to avoid spills. Once incorporated, add the vanilla extract and beat until light and fluffy.

Place one cake layer on a serving plate. Spread an even layer of frosting over the top. Add the second cake layer and frost the top and sides of the cake evenly. Refrigerate for at least 30 minutes before slicing to help the frosting set.

Servings and timing

Servings: 12 to 14 slices

Preparation time: 20 minutes
Baking time: 30 to 35 minutes
Cooling time: 1 hour
Frosting and assembly time: 15 minutes
Total time: Approximately 2 hours

Variations

You can turn this into a triple chocolate cake by adding 1/2 cup of melted dark chocolate to the batter.

For a lighter texture, substitute 1/2 cup of the milk with buttermilk.

Add a layer of chocolate ganache between the cake layers for extra richness.

For a mocha version, use strong brewed coffee and add 1 teaspoon of espresso powder to the batter.

You can also transform this recipe into cupcakes by baking the batter in lined muffin tins for 18 to 22 minutes.

Storage/Reheating

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, refrigeration is recommended.

Before serving, allow the cake to sit at room temperature for 20 to 30 minutes for the best texture and flavor.

Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before using.

Avoid microwaving frosted slices, as the frosting may melt unevenly. Instead, let slices come to room temperature naturally.

FAQs

Can I make this cake without coffee?

Yes, you can substitute the coffee with hot water. The coffee enhances the chocolate flavor but does not make the cake taste like coffee.

Why is the batter so thin?

The thin consistency comes from the hot liquid. This helps create a moist and tender crumb after baking.

Can I use butter instead of oil in the cake?

Oil keeps the cake more moist. If using butter, melt and cool it slightly before adding, but note that the texture may be slightly denser.

How do I know when the cake is done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.

Can I make this cake ahead of time?

Yes, you can bake the cake layers one day in advance and frost the next day. Keep the layers wrapped tightly.

Can I reduce the sugar?

You can slightly reduce the sugar by about 1/4 cup, but reducing too much may affect the cake’s texture and moisture.

What type of cocoa powder works best?

Unsweetened natural cocoa powder works well, but Dutch-processed cocoa can also be used for a smoother flavor.

Can I make this in a 9×13-inch pan?

Yes, bake in a greased 9×13-inch pan for about 35 to 40 minutes, checking for doneness with a toothpick.

How do I prevent the cake from sticking?

Grease the pans thoroughly and line the bottoms with parchment paper for easy removal.

Can I pipe decorations with this frosting?

Yes, but if the frosting feels too soft, chill it for 15 to 20 minutes before piping for better structure.

Conclusion

This Double Chocolate Cake with Cream Cheese Frosting is a timeless dessert that combines deep chocolate flavor with creamy, tangy sweetness. Whether for a celebration or a weekend treat, this cake delivers impressive results with simple ingredients and straightforward steps. Once you try it, it’s sure to become a favorite in your baking collection.

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