This Chocolate Cake with Chocolate Cream Cheese Frosting is the perfect small chocolate cake recipe! The chocolate cake is a moist decadent one layer cake that is topped with a rich and luscious chocolate cream cheese frosting. It is the perfect chocolate snack cake for when you don't feel like spending hours making a chocolate layer cake! If that wasn't enough, this is a gluten free dark chocolate cake that happens be eggless, nut free and can easily be made vegan! It's a must try for all my chocolate lovers!
Chocolate Cake with Chocolate Cream Cheese Frosting is the most perfect pairing of flavors! This snack cake is rich and decadent with a mild sweetness and the cream cheese frosting doesn't really add tang, it just cuts the sweetness down and adds to the richness; so delicious! And, it is a super simple cake recipe that is perfect for beginners!
For more chocolate cake recipes, try my Chocolate Loaf Cake, my Vegan Flourless Chocolate Cake, my Triple Chocolate Layer Cake and my favorite Brooklyn Blackout Cake!
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Reasons to Love this Chocolate Cake with Cream Cheese Frosting
- Allergy Friendly- This moist chocolate cake recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The eggless chocolate cake is super soft and delicious thanks to the use of oil.
- Double Chocolate- This recipe has chocolate cake and a silky chocolate cream cheese frosting!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use Natural Unsweetened and Dark. Do not only use Dark as it will make the chocolate cake and frosting too dry and bitter.
- Granulated Sugar- I use this instead of brown sugar to keep the cake light. Brown sugar will tend to make the cake denser and chewier due to the added moisture content.
- White Vinegar- We use this along with baking soda to help the cake rise.
- Vegetable Oil- The cake uses oil instead of butter to help it stay moist.
- Butter/ Vegan Baking Stick- For the frosting, only use room temperature. Even softened will make the frosting super runny and it won’t be fixed by putting it in the fridge. If using vegan butter, make sure it's on the cold side versus room temperature.
- Cream Cheese: In the frosting, use room temperature and not softened. Make sure to only use block cream cheese. Do not use spreadable cream cheese as it is way too soft and your frosting will not be able to be piped. For vegan, use vegan block cream cheese and make sure it's more cold than room temperature.
- Vanilla- Make sure to only use pure vanilla extract that is gluten free and vegan. If you use one that is not pure, the cake and frosting will have a chemical taste.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make this into a Vegan Chocolate Cake with Vegan Cream Cheese Frosting
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter for the frosting.
- Only buy vegan cream cheese that is also gluten free in the frosting.
- If using sprinkles, make sure they're gluten free and vegan.
How to Make this Recipe with All Purpose Flour
- Use 1.5 cups packed AP flour (252 grams).
- Make sure to use a packed ¼ cup cocoa powder (29 grams).
- Only use 6 tablespoons vegetable oil.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Cake with Chocolate Cream Cheese Frosting
Here are the step by step instructions for making this simple chocolate cake!
Step 1: Whisk Together All the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda and kosher salt.
Step 2: Make 3 Wells and Add the Wet Ingredients
Into the dry ingredients, make 3 wells for the wet ingredients to be poured into. In one well pour the vegetable oil, in the other pour the white vinegar and in the last, pour the vanilla.
Pour the cold water on top of all the ingredients. Whisk everything together until fully combined. Switch to using a spatula when the batter gets too thick.
Step 3: Scoop the Batter and Bake
Scoop the batter into a parchment lined 8 inch cake pan and smooth the top with a butter knife. Bake the cake in the center rack at 350 degrees Fahrenheit for 45 minutes.
Step 4: Make the Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter and cream cheese until smooth; about 2 minutes.
Slowly add in the confectioners' sugar, cocoa powder, pure vanilla extract and kosher salt; beat until combined.
Add in the water...a little at a time until you get the desired consistency. You may not need to use it all.
Step 5: Frost the Cake
Using an icing spatula or a butter knife, frost the sides and top of the cake.
To make pretty swirls or designs, use the icing spatula, the back of a spoon or a butter knife.
Step 6: Decorate if Desired
Pipe swirls around the rim of the cake and top with sprinkles if desired.
Expert Baking Tips
For the Cake
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- When the batter is in the cake pan, gently smooth the top with a butter knife prior to baking.
- Use Packed Cups of Cocoa Powder- I love to use packed cups for this recipe to help add to the richness. Or use the gram amounts.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cake and frosting their dark hue. If you only have one type on hand, use natural unsweetened...just know the color will not be as dark as mine. Do not use dark alone; it will make your cake and frosting too dry and bitter.
For the Frosting
- Cream the Butter and Cream Cheese- You could technically put all the ingredients in the bowl together and beat them at the same time. However, this can leave chunks of butter and cream cheese throughout the frosting. Your best bet is to beat the room temperature butter and cream cheese first until it is smooth for about two minutes. Then beat in all the other ingredients.
- Use Room Temperature Butter and Cream Cheese- Do not use softened ingredients. If using vegan ingredients, make sure they're more cold than room temperature. Vegan baking sticks are different than butter in the sense that if they are too soft in your frosting, they will create a liquid mess and your frosting will be sliding all over your cakes and cupcakes. At that point, even putting the frosting in the fridge would not help. If you are using butter, popping the frosting in the fridge will sometimes help resolidify and make the frosting thicker and firmer but not always.
- Only Use Block Cream Cheese- Do not use spreadable cream cheese. It is way too soft and your frosting will be a runny mess. Even putting it in the fridge will not fix it. If using vegan cream cheese, use it on the cooler side rather than actual room temperature.
Recipe FAQs
I think it's best the same day but you can make it the night before. Once frosted, store the cake in the fridge under a dome. Bring to room temperature prior to serving.
It must be refrigerated due to the cream cheese frosting.
Yes. You may make this frosting the night before. Store it in an airtight container or a bowl covered with plastic wrap, in the fridge.
When ready to frost the cake, let the frosting come to room temperature and rewhip to regain a creamy consistency.
Check out the recipe for my Chocolate Cream Cheese Frosting. I have step by step pics and a video.
But, if the cream cheese frosting is too thin, add more confectioners’ sugar, 1 tablespoon at a time until you get the desired thickness.
If it is too thick, add a little water ¼ teaspoon at a time until you get the desired consistency. It should be thick enough to stay put and not slide all over the cake.
Storing: Once the cake has been sliced, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. Or unwrap it and pop in the microwave for a few seconds. Be careful not to burn your mouth.
Freezing: Freeze the foil wrapped slices in a zip top bag for up to 30 days. To defrost, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.
Yes! Make the batter and line a cupcake pan with paper liners. Fill 12 cupcake holes.
Bake at the same temperature for 25 minutes.
Other Chocolate Cake Recipes You'll Love
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📖 Recipe
Chocolate Cake with Chocolate Cream Cheese Frosting
Ingredients
For the Chocolate Cake
- 1 ½ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup granulated sugar
- 4 tablespoons cocoa powder (I use 2 tablespoons Natural Unsweetened and 2 tablespoons of Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 7 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup cold water
For the Chocolate Cream Cheese Frosting
- ½ cup unsalted butter or vegan baking stick, room temperature
- 4 ounces cream cheese , room temperature
- 1 ¾ cups plus 2 tablespoons confectioners' sugar
- ½ cup plus 2 tablespoons cocoa powder
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- 1 tablespoon water , room temperature
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch cake pan with parchment paper. Set aside.
- In a large bowl whisk together the 1 ½ cups gluten free flour, 1 cup granulated sugar, 4 tablespoons cocoa powder, 1 teaspoon baking soda and ½ teaspoon kosher salt.
- Using clean hands, make 3 wells in the dry ingredients for the wet ingredients to be poured into.
- In one well pour the 7 tablespoons vegetable oil, in the other well pour the 1 tablespoon white vinegar and in the last, pour the 1 teaspoon pure vanilla extract.
- Pour the 1 cup cold water on top of all the ingredients.Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. Do not over-mix.
- Using a spatula, scoop the batter into a greased and parchment lined 8 inch cake pan and smooth the top with a butter knife.
- Bake the cake in the center rack at 350 degrees Fahrenheit for 45 minutes until the top is slightly springy when carefully touched.
- Let the cake cool almost completely in the pan for 15 mins before trying to remove. Then remove from pan and let it cool completely on a wire cooling rack.
- Once cool, if your cake has a dome top, you can take a thin layer off the top of the cake with a knife, to make a flat surface. You can leave it with a dome if you prefer.
For the Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the ½ cup butter and the 4 ounces cream cheese until smooth; about 2 minutes.
- Slowly add in the 1 ¾ cups plus 2 tablespoons confectioners' sugar, the ½ cup plus 2 tablespoons cocoa powder, the 1 teaspoon pure vanilla extract and the 1 pinch of kosher salt; beat until combined.
- Add in the 1 tablespoon of water...a little at a time until you get the desired consistency. You may not need to use it all.
- Using an icing spatula or a butter knife, frost the sides and top of the cake. To make pretty swirls or designs, use the icing spatula, the back of a spoon or a butter knife.
- Pipe swirls around the rim of the cake and top with sprinkles if desired.
John
This cake was to easy to make!