Rich Chocolate Cake with Cream Cheese Frosting

The Kelly Kitchen

Rich Chocolate Cake with Cream Cheese Frosting

No ratings yet

Rich Chocolate Cake with Cream Cheese Frosting is very tender and soft, and its frosting is luscious and creamy.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Total Time 1 30

Servings: 1 - 13x9 Cake

Course: Dessert, Snack

Cuisine: American

Ingredients Method Video Notes

Ingredients

CAKE

2 cups (397 g) granulated sugar
1 ¾ cups (210 g) all-purpose flour
¾ cup (63 g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs, room temp
1 cup whole milk, room temp
½ cup vegetable oil
2 tsp vanilla extract
1 cup strong, hot brewed coffee

CREAM CHEESE FROSTING

8 oz full-fat cream cheese, cold (1 block)
½ cup salted butter, softened (1 stick)
1 tsp pure vanilla extract
4 cups (480 g) confectioners’ sugar
Pinch of salt
Mini Chocolate Chips, optional

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

CAKE

Preheat the oven to 350 degrees F. Grease a 13×9 pan with vegetable shortening. Alternatively, spray cake pan with Pam Baking Spray (with flour).
In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, milk, oil, and vanilla. Add liquid mixture to solids and beat on medium speed for one minute. Gently, stir in hot coffee (batter will be thin).
Pour batter into prepared pan and bake for 40-44 minutes, or until toothpick inserted in center comes out with just a few moist crumbs. Cool completely before frosting.

FROSTING

Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 3 minutes. Add in confectioners’ sugar, salt, and vanilla. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined.
If frosting is too thick, add a little milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar or cornstarch, 1 Tbsp at a time.

ASSEMBLY

After the cake is fully cooled, spread frosting on cake and then decorate with mini chocolate chips (optional).

STORAGE

Cover and refrigerate cupcakes for up to 5 days. To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing.

Video

Notes

FREEZE: Cake may be frozen after being covered and then wrapped in aluminum foil for up to 3 months. When ready to use, thaw (still wrapped) overnight in the refrigerator.

Tried this recipe?

Let us know how it was!