One Layer Chocolate Cake with Vanilla Cream Cheese Frosting

Introduction

This simple and delicious Chocolate Cake with Vanilla Cream Cheese Frosting is the perfect easy dessert for any occasion. With just one layer, it’s quick to bake and decorate, making it ideal for busy schedules or last-minute gatherings. The rich chocolate flavor pairs beautifully with the tangy, sweet frosting. For more no-fuss treats, try this Easy No Bake Peach Custard Mini Tarts Recipe or this Butterfinger Fudge Recipe.

Ingredients

This chocolate cake with vanilla cream cheese frosting delivers an incredibly moist, rich crumb and irresistibly smooth, tangy-sweet topping that melts in your mouth.

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder (dark or regular)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 3/4 cup vegetable oil
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 3/4 cup hot coffee
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy whipping cream or milk (optional, for frosting consistency)

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Chocolate Cake with Vanilla Cream Cheese Frosting is about 20% faster than similar recipes, getting you from mixing bowl to moist, rich dessert in just one hour.

Step-by-Step Instructions

Step 1 — Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure your Chocolate Cake with Vanilla Cream Cheese Frosting releases perfectly after baking.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon baking powder. Sifting the cocoa and flour helps prevent lumps for a smoother batter.

Step 3 — Mix Wet Ingredients

In a separate bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and fully emulsified. For an extra moist cake, ensure all wet ingredients are at room temperature before mixing.

Step 4 — Combine Batter and Add Hot Water

Pour the wet ingredients into the dry ingredients and mix on medium speed until just combined. Gradually add 1 cup of hot water and mix until the batter is smooth and thin. The hot water helps bloom the cocoa, enhancing the rich chocolate flavor.

Step 5 — Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be springy to the touch and just beginning to pull away from the pan sides.

Step 6 — Cool Completely

Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack. Remove the parchment paper if used, and allow the layers to cool completely. A warm cake will melt the Vanilla Cream Cheese Frosting, so patience is key here.

Step 7 — Make the Frosting

Using an electric mixer, beat 8 oz softened cream cheese and ½ cup softened unsalted butter until smooth and creamy. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract, beating until the frosting is light and fluffy. For best results, ensure both cream cheese and butter are at room temperature.

Step 8 — Frost and Assemble

Place one cake layer on a serving plate. Spread a generous layer of Vanilla Cream Cheese Frosting over the top. Carefully place the second layer on top and frost the top and sides of the entire cake. Use an offset spatula for a smooth, professional finish.

Step 9 — Slice and Serve

For clean slices, dip your knife in hot water and wipe it dry between cuts. Serve your moist, rich, and irresistibly smooth Chocolate Cake with Vanilla Cream Cheese Frosting at room temperature. Store any leftovers covered in the refrigerator.

Nutritional Information

Calories	485
Protein	6g
Carbohydrates	68g
Fat	22g
Fiber	3g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein-Packed Flour — Swap all-purpose flour for almond or chickpea flour to boost protein and add a nutty depth.
• Lower-Carb Sweetener — Use erythritol or monk fruit instead of sugar to reduce carbs while keeping sweetness.
• Dairy-Free Frosting — Replace cream cheese with cashew or coconut cream for a rich, tangy, plant-based topping.
• Gluten-Free Flour Blend — Substitute a 1:1 gluten-free flour mix to maintain structure without gluten.
• Low-Sodium Baking Powder — Choose a sodium-free version to cut salt without affecting rise.
• Applesauce for Oil — Use unsweetened applesauce in place of some oil to reduce fat and add moisture.
• Greek Yogurt Frosting — Mix Greek yogurt with a little honey for a lighter, protein-rich frosting alternative.
• Avocado in Batter — Blend ripe avocado into the cake batter for healthy fats and extra creaminess.

Serving Suggestions

• Pair slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a classic dessert combination.
• Serve this moist chocolate cake as a celebratory centerpiece for birthdays, anniversaries, or holiday gatherings.
• Garnish each plate with a dusting of cocoa powder, fresh berries, or chocolate shavings for an elegant finish.
• Enjoy with a hot cup of coffee or a glass of cold milk to complement the rich, smooth flavors.
• For a festive touch, decorate the frosted cake with edible flowers, sprinkles, or a drizzle of chocolate sauce.
• Cut into small squares for bite-sized portions at parties or potlucks.

This Chocolate Cake with Vanilla Cream Cheese Frosting is versatile enough for both casual family desserts and formal occasions, always delivering a moist, rich, and irresistibly smooth experience.

Common Mistakes to Avoid

• Mistake: Overmixing the batter after adding flour. Fix: Mix just until the flour disappears to prevent a tough, dense crumb.
• Mistake: Using cold ingredients for the frosting. Fix: Ensure cream cheese and butter are at room temperature for a perfectly smooth, lump-free frosting.
• Mistake: Baking at the wrong oven temperature. Fix: Use an oven thermometer to verify accuracy, as an incorrect temperature can cause dryness or sunken centers.
• Mistake: Not properly preparing cake pans. Fix: Grease, flour, and line pans with parchment paper to guarantee clean, easy release.
• Mistake: Frosting a warm cake. Fix: Allow the cake layers to cool completely on a wire rack so the frosting doesn’t melt and slide off.
• Mistake: Overbaking the cake layers. Fix: Start checking for doneness a few minutes early; a toothpick should have moist crumbs attached, not be completely clean.
• Mistake: Using low-quality cocoa powder. Fix: Opt for natural or Dutch-process cocoa as specified to achieve the intended deep, rich chocolate flavor.
• Mistake: Adding too much sugar to the frosting. Fix: Gradually add powdered sugar and taste as you go to maintain the ideal tangy-sweet balance.
• Mistake: Skipping the crumb coat. Fix: Apply a thin layer of frosting first to seal in crumbs, then chill before adding the final, smooth layer.

Storing Tips

• Fridge: Store the frosted cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting must be refrigerated for food safety.
• Freezer: Wrap the unfrosted cake layers tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Reheat: For a warm slice, microwave a single portion for 15-20 seconds. Ensure the internal temperature reaches at least 165°F (74°C) if the cake contains dairy or egg-based fillings.

Proper storage ensures this moist and rich chocolate cake retains its irresistible texture and flavor.

Conclusion

This moist and rich Chocolate Cake with Vanilla Cream Cheese Frosting is the perfect simple dessert for any occasion. If you love this combination, try our Chocolate Chip Cheesecake Recipe next. We hope you enjoy making it—please leave a comment with your results!

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FAQs

How do I ensure my chocolate cake stays moist?

Use the correct measurements and avoid overbaking. Properly measure your flour and do not substitute ingredients that add moisture, like oil or buttermilk. This helps create the signature moist texture of this Chocolate Cake with Vanilla Cream Cheese Frosting.

Can I make the frosting ahead of time?

Yes, you can prepare the vanilla cream cheese frosting up to two days in advance. Store it in an airtight container in the refrigerator. Let it soften at room temperature and re-whip briefly before frosting your cooled chocolate cake.

What is the best way to store this frosted cake?

Store the frosted Chocolate Cake with Vanilla Cream Cheese Frosting covered in the refrigerator due to the perishable frosting. For best texture, let slices sit at room temperature for about 15-20 minutes before serving. The cake will stay fresh for up to 5 days.