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A slice of chocolate cake on a white plate with a two layer cake in the background.
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Chocolate Cake with Cream Cheese Frosting

My Chocolate Cake with Cream Cheese Frosting recipe will take your gathering to the next level. Made in 45 minutes, celebrate birthdays, holidays, and special occasions with a soft and spongy cake, rich in chocolate flavor, and topped with luscious cream cheese frosting. 
Course Dessert
Cuisine American
Diet Low Salt
Servings 8
Author Katie

Equipment

  • KitchenAid Stand Mixer
  • Measuring Spoons
  • Measuring Cups
  • Silicone Spatula
  • Stovetop
  • Pot
  • Oven
  • Cake Pans
  • Offset Spatula

Ingredients

For the Cake

  • 1 cup unsalted butter
  • 2 cups water
  • 1 cup canola oil
  • 4 cups sugar
  • 1 cup unsweetened cocoa powder
  • 4 cups all-purpose flour
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract

For the Cream Cheese Frosting

  • 8 ounces cream cheese
  • 5 tablespoons unsalted butter at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup confectioners’ sugar sifted

Instructions

For the Chocolate Cake

  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray four 9-inch round cake pans with non-stick cooking spray and set to the side.
  • In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.
  • In a large KitchenAid stand mixer fitted with a paddle attachment, combine the sugar, cocoa powder, and flour; whisk to blend. Pour the melted butter mixture into the dry ingredients. Mix on low until smooth.
  • Mix in the eggs one at a time, then pour in the buttermilk while the mixer is set to low speed. Add the baking soda, salt and vanilla extract to the batter and mix for 30 seconds or until incorporated.
  • Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in the pans for 15 minutes. Run a knife around the edge of each cake layer and invert onto a wire cooling rack. Allow the cake layers to cool completely for at least 2 hours before frosting.

For the Cream Cheese Frosting

  • Using a KitchenAid Stand Mixer fitted with a paddle attachment, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract.
  • Gradually beat in the confectioners’ sugar on low speed until incorporated. Increase the speed and beat until smooth. Frost, using an offset spatula once cake has cooled completely. 

Notes

  • Cake Pans - If you don't have three 9-inch round cake pans you can also use two 10-inch round cake pans.
  • Layering of Cakes - You can make 2 9-inch round two-layered cakes OR one four layer cake. Totally up to you.
  • Butter - 1 Cup of butter equals 2 sticks.
  • Cocoa Powder - Sift the cocoa powder before mixing to reduce lumps and to create a smoother texture.
  • Cooling - Make sure the cake is completely cooled before frosting. Always place the cooked cake on a wire rack to cool.
  • Frosting - I used an offset spatula to help spread the frosting onto the cake. You can also put the frosting into a piping bag and pipe a design onto the cake.
  • Buttermilk - If you don’t have buttermilk, you can make your own by using 1 cup of milk and 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes until it begins to curdle. You will never know it’s not the real deal. 
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