This Chocolate Cake with Chocolate Cream Cheese Frosting is the ultimate, indulgent dessert. The cake is moist and pairs perfectly with the rich but light chocolate cream cheese frosting on top. Making the cake batter is simple in one bowl with your classic cake ingredients.

A piece of chocolate cake on its side.

This is the PERFECT chocolate cake.

It’s not too big but not too small so that you can share with others (if you want).

A rich and moist chocolate cake topped with an indulgent but light cream cheese frosting to tie it all together.

Plus, some chocolate sprinkles on top for added texture.

Main Ingredients

These are the main ingredients that you will need to make this recipe. However, scroll down to the recipe card for the full list and measurements.

Cake ingredients measured out in bowls with labels.

Key Highlights to this Chocolate Cake Recipe

Easy to Make. This Frosted Chocolate Cake recipe is simple and easy to make.

The instructions are incredibly easy to follow and requires classic baking ingredients that you may already have in your kitchen.

The texture. Moist, creamy and absolute perfection!

The soft cake and creamy frosting flawlessly contrasts the crunch of the chocolate sprinkles on top.

Irresistible flavor. Every bite is a chocolate lover’s dream.

A rich and moist chocolate cake pairs perfectly with the light chocolate cream cheese frosting on top.

Side view of chocolate cake topped with a chocolate frosting and sprinkles on top.

How to Make This Chocolate Cake with Chocolate Cream Cheese Frosting

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed while following the directions.

Wet ingredients in a bowl.
Add all the wet ingredients to the bowl
Wet ingredients mixed together in a bowl.
Mix until combined
Adding dry ingredients to the wet in a bowl.
Add the dry ingredients
Wet and dry ingredients mixed together in a bowl.
Mix until combined
Wet and dry ingredients mixed together in a bowl topped with hot coffee.
Add the hot coffee
Chocolate cake batter in a bowl.
Gently mix into the batter
Chocolate cake batter in a prepared baking pan.
Transfer to a prepared 8×8 pan
Baked chocolate cake in a pan.
Bake
Baked chocolate cake on a platter.
Let the cake cool completely
Chocolate cream cheese frosting in a bowl.
Make the frosting
A scoop of chocolate cream cheese frosting on cake.
Once the cake is cooled, add the frosting
Adding chocolate frosting to cake.
Spread into an even layer
Layer or chocolate cream cheese frosting on chocolate cake.
Use an offset spatula for easy spreading
Add chocolate sprinkles to the frosted chocolate cake.
Top with chocolate sprinkles
Sliced chocolate cake topped with chocolate frosting and sprinkles.
Slice
Sliced chocolate cake topped with chocolate frosting and sprinkles.
Serve
A slice of frosted chocolate cake with a bite taken out.
Enjoy!

Frequently Asked Questions

Can this cake be made gluten-free friendly?

Yes! You can swap the flour for Gluten Free All Purpose Flour at a 1:1 ratio.

Note: This swap hasn’t been tested in this specific recipe but has worked in other baking recipes.

Do I have to add coffee to the cake batter?

You don’t have to but it is highly recommended! The coffee intensifies the chocolate flavor in the cake. If you don’t want to add coffee, try swapping for hot water instead. However, this may affect the final result of the flavor in the cake.

What is the best cocoa powder for baking?

Dutch processed cocoa powder typically yields the best result and flavor when baking. However, I have also used Natural Cocoa Powder in many recipes and it is still very delicious!

How do I know the cake is done baking?

When a toothpick comes out of the center clean and the edges have pulled away from the pan slightly.

What is the best way to store leftover cake slices?

Store the frosted cake slices in an airtight container at room temperature for up to 2-3 days or in the fridge for up to a week.

  • If you’re a chocolate lover, these Chocolate Cake Pops will become your favorite quick treat. You can use a box cake mix and whip these up quickly!
  • This Whipped Chocolate Cream Cheese Frosting is perfect on top of cakes, cupcakes or even to enjoy with a spoon (am I the only one who likes frosting that much?).
  • If you’re looking for a small batch dessert, try my Chocolate Cake for Two recipe. It uses olive oil to make a moist texture and is easy to make.
  • This Mini Chocolate Cake with Frosting is made in a loaf pan and I love the size of it. It’s smaller than a sheet cake but taller in height giving the perfect cake to frosting ratio.
  • These Gluten Free Chocolate Cupcakes with Sweet Potato are one of my favorite desserts to make. While you can’t taste the sweet potato, it creates a rich and moist cupcake.
Eating a piece of chocolate cake with chocolate cream cheese frosting using a fork.
A piece of chocolate cake on its side.

Chocolate Cake with Chocolate Cream Cheese Frosting

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 16
This Chocolate Cake with Chocolate Cream Cheese Frosting is the ultimate, indulgent dessert. The cake is moist and pairs perfectly with the rich but light chocolate cream cheese frosting on top. Making the cake batter is simple in one bowl with your classic cake ingredients.
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Ingredients
 

Chocolate Cake

  • 1 large Egg
  • 1/4 cup Olive Oil
  • 1/2 cup Dark Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1/3 cup Sour Cream
  • 1/2 tsp Vanilla Extract
  • 1 cup All Purpose Flour
  • 1/3 cup Cocoa Powder
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 cup Hot Coffee
  • Chocolate Sprinkles, for topping

Chocolate Cream Cheese Frosting

  • 1/4 cup Salted Butter, softened to room temp
  • 4 oz Plain Cream cheese, softened to room temp
  • 1/4 cup Cocoa Powder
  • 1 3/4 cup Powdered Sugar
  • 1 tbsp Heavy Cream
  • 1 tsp Vanilla Extract

Instructions
 

  • Preheat the oven to 350 degrees F
  • Line a square 8×8 baking pan with parchment paper and grease with nonstick spray as needed
  • To a large mixing bowl, add the egg, oil, both sugars, sour cream and vanilla extract
  • Whisk until combined
  • Once combined, add the flour, baking powder, baking soda and cocoa powder
  • Mix until combined
  • Pour the hot coffee on top
  • Mix until just combined
  • Transfer the batter to the prepared pan
  • Bake for 28-32 minutes or until a toothpick comes out of the center clean
  • Remove the cake from the oven when ready and set aside to cool
  • While the cake cools, make the chocolate cream cheese frosting
  • Add the softened butter and cream cheese to a bowl
  • Top with the cocoa powder, 1 cup of powdered sugar, heavy cream and vanilla extract
  • Use an electric hand mixer to combine
  • Once smooth and creamy add 1/2 cup of powdered sugar
  • Mix again
  • If needed, add the last 1/4 cup of powder sugar and mix again until smooth without any clumps
  • Once combined, make sure the frosting is thick enough to spread on the cake
  • Remove the cooled cake from the pan and add the frosting on top
  • Spread into an even layer
  • Top with chocolate sprinkles
  • Slice and enjoy!

Nutrition

Serving: 1slice, Calories: 217kcal, Carbohydrates: 31g, Protein: 2g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 133mg, Potassium: 85mg, Fiber: 1g, Sugar: 23g, Vitamin A: 221IU, Vitamin C: 0.05mg, Calcium: 32mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: Chocolate cake, Chocolate Cake Chocolate Frosting, Chocolate Cream Cheese Frosting, Chocolate Desserts, Chocolate Frosting, Dessert, Small Batch, Small Batch Cake, snack cake

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.