Chocolate Cake With Cream Cheese Frosting

Serving 12 people

35 min


  • all purpose flour 1-3/4 cup (219 grams) all purpose flour
  • baking powder 1 teaspoon baking powder
  • baking soda 2 teaspoons baking soda
  • buttermilk 1 cup buttermilk
  • coffee 1 cup black coffee
  • confectioners sugar 1 16-ounce box (452 grams) confectioners sugar, sifted
  • cream cheese 2 8-ounce packages cream cheese, softened
  • eggs 2 large eggs
  • granulated sugar 2 cups (400 grams) granulated sugar
  • kosher salt 1 teaspoon kosher salt
  • unsalted butter 1-1/2 sticks (12 tablespoons; 170 grams) unsalted butter, room temperature
  • unsweetened cocoa 3/4 cup unsweetened cocoa
  • vanilla 1-1/2 teaspoon vanilla
  • vegetable oil 1/2 cup vegetable oil
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How to make it

  1. Heat oven to 350 degrees F with rack in center position.
  2. Butter two 9-inch round cake pans, line each with a parchment round, then butter and flour the parchment-lined pans.
  3. In a large bowl, or in the bowl of a stand mixer, whisk together the sugar, flour, baking soda, baking powder, salt, and cocoa.
  4. Add eggs, vanilla, vegetable oil, buttermilk, and coffee. Beat on medium speed for 2 minutes; batter will be thin.
  5. Pour evenly into the two prepared cake pans.
  6. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 20 minutes, then invert cakes onto wire rack and cool completely before frosting. MAKE FROSTING:
  7. In the bowl of a stand mixer, beat cream cheese and butter in large bowl until smooth.
  8. Beat in vanilla extract.
  9. Gradually add the sifted confectioner's sugar, beating until frosting is smooth and creamy, about 5 minutes. FROST CAKE:
  10. To frost cakes, place 1 layer on a cake plate. With an offset spatula, spread top with cream cheese frosting.
  11. Place the second layer on top, centering it, and spread frosting evenly over top and sides of cake. You will have extra frosting, so reserve it for another use.NOTE: Can be made one day ahead.
  12. Cover with cake dome and refrigerate overnight.
  13. Let cake stand at room temperature for 2 hours before serving.