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The Simple Chocolate Cake

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The Simple Chocolate Cake

This simple chocolate cake is by far one of the yummiest moist cakes. It can be a staple in your home as it is ours, for holidays, birthdays, or simply a "Let's have a cake tonight cake." Enjoy!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: birthday cake, cake, chocolate cake, holiday cake, moist chocolate cake
Servings: 14 slices
Calories: 691kcal

Equipment

  • Equipment:
  • two 9" cake pans
  • mixer

Ingredients

  • Ingredients for CHOCOLATE CAKE:
  • 3 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 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
  • ⅔ cup light olive oil not extra virgin
  • Ingredients for CHOCOLATE FROSTING:
  • 12 oz cream cheese room temperature
  • 1 cup 16 Tbsp unsalted butter, room temperature
  • 5 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • ½ tsp salt
  • 2 tsp vanilla extract

Instructions

  • CAKE INSTRUCTIONS:
    Preheat the oven to 350˚F. Butter two 9" cake pans and lines the bottoms with a ring of parchment paper.
  • Using a whisk, combine 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. For best results sift the cocoa.
  • In a separate bowl, mix 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, until they come together. Divide equally between buttered 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 for 15 minutes then transfer to a wire rack to cool. Cakes must be cooled completely before frosting, if you frost before cooling the cake may crumble.
  • FROSTING INSTRUCTIONS:
    Using an electric hand mixer with a large bowl, beat 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. Then add 1/2 tsp salt. Mix on low speed until well combined. Scrape down the bowl, 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 spread onto the cake. You can make this the night before but be sure it is room temperature before applying it to the cake.

Notes

Thank you to natashaskitchen.com, I tried this recipe a few years ago, and it has become a family favorite!
I customize it to fit the occasion and sometimes swap the cream cheese for Greek yogurt, but the yumminess stays the same.
Photo by Cristina Matos-Albers