This Chocolate Cake recipe is a classic and will be one you turn to for birthday’s, anniversaries, and days when you just need a decadent chocolate dessert!
When I eat this chocolate cake I can’t help but smile. There’s something exhilarating about taking a bite out of an insanely rich chocolate dessert.
My taste buds do a happy dance and all is right in the world.
…until the last slice of cake gets eaten.
At that point it’s time to whip up more chocolate treats such as:
- My double chocolate chip cookies. These cookies are OFF THE CHARTS! So flippin’ goooood. Or brownie cookies… yes, totally a thing!
- No Bake Oatmeal Peanut Butter Cookies because peanut butter + chocolate = ❤️
- or, hello, chocolate sheet cake!
If you’re one who makes birthday cakes from a boxed cake mix, it’s time to change things up. Try making your next chocolate cake from scratch!
Like this Funfetti Cake. Kids and even adults will go crazy for it!
A few things we loved about this chocolate cake was the crumb texture and the frosting. Ohhhhh the frosting! ❤️
Thick, smooth, and rich!! I use a chocolate cream cheese frosting. You can’t taste the cream cheese (is that good or bad? IDK. I think it’s good because I don’t love an overpowering cream cheese frosting taste).
HOW TO MAKE CHOCOLATE CAKE
First, start by greasing and flouring 2 cake pans. I use 9 inch cake rounds.
In addition to greasing and flouring my cake pans, I add a few gentle spritzes of Bakers Joy. I love this stuff, I always use it when making bundt cakes.
To the bowl of a stand mixer add the dry ingredients. This includes:
- cocoa powder
- baking powder
- baking soda
Once the dry ingredients have been whisked together, it’s time to add the wet ingredients. This includes:
- Greek yogurt
- Vanilla extract
Beat the ingredients for 2 minutes.
Divide the cake batter amongst the 2 cake pans. Bake. Check the cake around the 24-25 minute mark. Every oven bakes differently.
To test a cakes doneness simply use a toothpick or cake tester. The toothpick should be inserted in the center of the cake and come out clean with no streaks of batter.
HOW TO MAKE CHOCOLATE FROSTING
When making frosting make sure you use room temperature butter and cream cheese. Room temperature ingredients bond together more readily because they are warmer which in turn creates a more seamless frosting.
If you were to use cold ingredients you’d end up with a clumpy frosting.
To make the frosting beat the cream cheese and butter on medium high speed until light and fluffy.
Add the cocoa powder, vanilla, and salt to the butter and cream cheese mixture. Beat until combined. Sloooowly add the powdered sugar and the milk.
If the frosting is too thick add milk a tablespoon at a time until it reaches your desired consistency. Keep in mind, the frosting will set and firm up with time. So make sure the frosting is a spreadable consistency.
To make the textured frosting look you see in my photos take the back of a spoon and swirl it around in the frosting, gently lifting up as you do so.
I just shared the best chocolate cake recipe ever, so you should probably go and make it now. ?