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Chocolate Cake with Vanilla Cream Cheese Frosting

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.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Servings 12

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
 

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

Notes

  • 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.