Chocolate Cake With Cream Cheese Frosting.

Looking for a chocolate cake with cream cheese frosting recipe? You’re in the perfect place. This recipe has everything you need: it’s beginner-friendly, has a rich chocolate taste, and will stay moist for days.

If you’ve never had chocolate cake with cream cheese frosting before, take this post as a sign. The cream cheese frosting really brightens the chocolate flavor, and it’ll make you wonder why you haven’t had it sooner.

How to make this chocolate cake with cream cheese frosting?

Possible adaptation of this recipe.

Ingredients and substitutions.

This cake recipe requires different ingredients that could be substituted according to your needs :

• Cake Flour: If you don’t have any cake flour on hand, you could try swapping it with an easy cake flour substitute or with the same weight of all-purpose flour. But, if you opt for the latter option, the texture of your cake might be less soft.
• Milk: You can substitute the milk for a non-dairy version such as almond or oat milk.
• Vegetable Oil: any kind of flavorless oil will do, such as grapeseed or canola oil.
• White Vinegar: While you might be tempted to leave it out of your cake, don’t. It really allows the cake to have a tender crumb. You can replace it with apple cider vinegar if that’s all you have on hand.

Size adaptation of the chocolate cake with cream cheese frosting.

I tend to write my recipes for 3 layers of 6-inch cake tins, which also happen to be perfect for 2 layers of 7-inch cake pans. You can easily adapt the recipe to bigger cake tins though. Simply multiply the grams measurements by:

• 1.75 to get 3 layers of 8-inch cake pans.
• 2.20 to get 3 layers of 9-inch cake pans.
• 2.70 to get 3 layers of 10-inch cake pans.

If you end up having to divide an egg, mix the white and the yolk of the egg, then, add the desired measurements to your cake batter.

Make the moist chocolate cake layers.

1. Preheat your oven to 330°F (165°C). And prepare 3 6-inch cake tins.
2. Microwave your milk in increments of thirty seconds just until steamy. It took me 1’30 minutes.
3. Add the cocoa powder to the milk while simultaneously mixing with a whisk (or a fork). Once homogenous, set it aside.
4. In your mixing bowl, combine your flour, sugar, baking soda, and baking powder.
5. Add your room-temperature butter to it. Mix with your hand mixer (or stand mixer with the paddle attachment) until it resembles wet sand. It should take you up to 2 minutes.
6. Add one egg at a time with your hand mixer (or stand mixer).
7. Next, add the cocoa milk, the oil, the white vinegar, and the vanilla essence to your cake batter. Mix it all on medium-high speed for three minutes.
8. Divide your cake batter into your cake tins.
9. Bake it at 330F° (165C°) until a toothpick comes out clean (around 27 minutes).

Make the cream cheese frosting.

1. Beat your room-temperature butter with a stand mixer (or hand mixer) for 5 minutes on high speed. It’s important that you do so to get the best results.
2. Add the sifted sugar and cornstarch and mix again for 5 minutes.
3. Finally, add your cream cheese and mix just until smooth.
4. Set it aside until you’re ready to use it.

Assemble the chocolate cake with cream cheese frosting.

1. Make sure your cake layers are completely cooled before assembling your cake.
2. Then alternate each cake layer with a generous layer of cream cheese frosting.
3. Finally, cover and decorate your cake.

Baker’s secrets.

In order to make sure you end up with the best results, here are three baker’s secrets (that are not so secret really):

• I cannot stress enough how using a kitchen scale is a game-changer when baking. I know the cup system is practical and easy, but once you try weighing your ingredients, you’ll regret not starting sooner both in terms of texture and taste.
• Temperature is also another game changer. Always use room temperature ingredients and preheat your oven unless stated otherwise, you’ll taste the difference.
• Finally, do not overmix your cake batter. Honestly, nine times out of ten, when someone has a problem with a cake recipe, it’s because they overmixed their cake batter. You’re in luck though, this chocolate cake recipe uses the reverse creaming method, which makes overmixing easier to avoid.

How to decorate your chocolate cake with cream cheese frosting?

I opted for a very simple cake design. But if you’re looking for more original cake decorating ideas, make sure to check one of the several cake ideas lists. The cake designs are classified according to the cake decorating level they require and are paired with instructions on how to recreate them.

Can you make your chocolate cake with cream cheese frosting ahead?

You can easily make this chocolate cake with cream cheese frosting ahead. You have several options:

• You could spread out the making of the cake by freezing the cake layers for up to 6 weeks. Only make sure they’re tightly wrapped in plastic wrap and stored in an air-tight container.
• You could also make the frosting ahead and freeze it in an air-tight container for up to a month. Once thawed, whip it again briefly to allow it to come together.
• Finally, it is also possible to freeze the entire cake for up to a month.

Whatever option you choose, let the cake layers, the frosting, or the entire cake thaw at room temperature before using / serving.