Chocolate Cake with Vanilla Cream Cheese Frosting

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There’s something timeless about a rich, moist chocolate cake topped with smooth vanilla cream cheese frosting. It’s the kind of dessert that speaks to both comfort and indulgence, perfect for birthdays, special occasions, or simply when the craving hits. This classic combination balances the deep cocoa flavor of the cake with the tangy, silky sweetness of the frosting.

What makes this cake a favorite in households across America is its versatility and crowd-pleasing nature. Whether you’re baking it for kids or adults, it’s guaranteed to satisfy. Plus, the simple ingredients and straightforward steps make it approachable even for novice bakers.

The cake itself is tender and soft thanks to the right mix of oil, eggs, and buttermilk, while the vanilla cream cheese frosting is whipped to perfection for a light yet rich finish. It’s not overly sweet, but just right, offering that classic contrast of dark chocolate and creamy white frosting.

Another reason this cake is beloved is its adaptability. Want to make it into cupcakes? Go ahead. Prefer a layer cake presentation? Easy. You can even freeze it for future celebrations. It’s a staple recipe that fits any event.

If you’ve ever felt intimidated by homemade frosting, this version will change your mind. Cream cheese gives it structure and flavor, while butter adds smoothness. A touch of vanilla rounds it out, giving that nostalgic, comforting flavor.

You don’t need fancy tools to make this cake. A couple of mixing bowls, a whisk, and a spatula will do the trick. It’s as accessible as it is delicious.

This recipe also scales well. Whether you want to bake a small 8-inch round for a quiet evening or a full sheet cake for a party, the results are consistent.

It’s also a great recipe to get kids involved in baking. The process is fun, the batter is rich and chocolaty, and licking the spoon is half the experience.

Serving this cake chilled or at room temperature each offers a slightly different texture and flavor, both delightful. The frosting sets beautifully in the fridge but stays soft enough to bite through easily.

Presentation-wise, it’s a stunner. The contrast of dark cake and white frosting is simple but elegant. Sprinkle with a little chocolate shavings or serve with fresh berries for a visual and flavorful bonus.

This recipe doesn’t rely on any hard-to-find ingredients. Most items are probably already in your pantry or fridge.

It’s also perfect for holidays—especially when you want to impress without stressing out in the kitchen. The recipe is forgiving and delivers every time.

Whether you’re baking for a potluck or a romantic dinner, this cake stands out. It transports well, tastes even better the next day, and never fails to please.

If you’re ready to make a chocolate cake that checks all the boxes—easy, flavorful, reliable, and downright delicious—this is the one to bookmark.

Servings

12 servings

Time

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Cooling Time: 45 minutes
• Total Time: 1 hour 40 minutes

Ingredients

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (room temperature)
• 1/2 cup vegetable oil
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 1 cup hot water

For the Vanilla Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 3 1/2 cups powdered sugar
• 2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix buttermilk, oil, eggs, and vanilla. Add wet ingredients to dry and mix until just combined.
4. Gradually stir in hot water. The batter will be thin; this is normal.
5. Divide batter evenly between the pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
7. For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar one cup at a time, beating until fluffy.
8. Add vanilla and a pinch of salt. Mix until fully incorporated.
9. Once cakes are cool, spread a layer of frosting on one cake layer, top with the second layer, then frost the top and sides.
10. Chill for 30 minutes before slicing for cleaner cuts.

Tips

• Make sure all ingredients are at room temperature for the smoothest batter and frosting.
• Add a layer of chocolate chips or sliced strawberries between cake layers for a surprise filling.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• For a neater frosting job, do a crumb coat first, chill, then frost again.

Why You’ll Love This Recipe

It’s a reliable, easy-to-follow recipe that delivers bakery-level results without complicated steps. The cake is deeply chocolatey without being bitter, and the frosting offers a smooth, sweet contrast. It’s flexible, adaptable, and always impressive on the plate.

This chocolate cake with vanilla cream cheese frosting is a foolproof favorite. Moist, rich, and layered with creamy goodness, it’s perfect for any occasion or no occasion at all. Keep this recipe in your back pocket—you’ll come back to it again and again.