Name: Double Chocolate Layer Cake with Cream Cheese Cocoa Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 ¾ cups granulated sugar; 2 teaspoons vanilla extract; ½ teaspoon kosher salt; 3 eggs; ½ cup sour cream; ¾ cup buttermilk; ⅔ cup vegetable oil; ⅔ cup Dutch-processed cocoa powder; 2 cups all-purpose flour; ½ teaspoon baking soda; 2 teaspoons baking powder; ¾ cup hot coffee; ½ cup unsalted butter, room temperature; 8 oz full-fat cream cheese, room temperature; ⅓ teaspoon kosher salt; 1 teaspoon vanilla extract; ½ cup Dutch-processed cocoa powder; 3 ½ cups powdered sugar

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An ultra-moist and decadent chocolate layer cake, enriched with the bold depth of Dutch-processed cocoa and finished with a luscious cream cheese cocoa frosting. This timeless dessert is perfect for birthdays, holidays, or whenever you crave a rich chocolate indulgence.

Why You’ll Love This Recipe

This Double Chocolate Layer Cake is the epitome of chocolate perfection. Its soft, moist crumb is balanced with the tanginess of cream cheese frosting, creating an irresistible flavor harmony. Whether you’re baking for a special occasion or simply satisfying a sweet tooth, this cake delivers both visual and culinary delight. The use of hot coffee enhances the cocoa flavor, and the addition of sour cream and buttermilk ensures every bite is tender and rich.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1 ¾ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon kosher salt
3 eggs
½ cup sour cream
¾ cup buttermilk
⅔ cup vegetable oil
⅔ cup Dutch-processed cocoa powder
2 cups all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
¾ cup hot coffee

For the Frosting:

½ cup unsalted butter, room temperature
8 oz full-fat cream cheese, room temperature
⅓ teaspoon kosher salt
1 teaspoon vanilla extract
½ cup Dutch-processed cocoa powder
3 ½ cups powdered sugar

Directions

Preheat oven to 350°F (180°C). Line two 8-inch cake pans with parchment paper.
In a large mixing bowl, whisk together eggs, oil, vanilla extract, sour cream, salt, buttermilk, sugar, and sifted cocoa powder until smooth.
Sift in flour, baking powder, and baking soda. Mix gently until just combined.
Pour in hot coffee and whisk until the batter is smooth and evenly incorporated.
Divide the batter equally between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in the pans, then run a knife around the edges and invert onto a wire rack to cool completely.
To prepare the frosting, beat butter and cream cheese until smooth. Add vanilla and salt. Gradually add sifted cocoa powder and powdered sugar, mixing until light and fluffy.
Place one cake layer on a serving plate. Frost the top. Add the second layer and frost the top and sides.
Chill for 1 hour before slicing and serving.

Servings and timing

Servings: 14 slices
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 50 minutes
Calories per slice: 425 kcal

Variations

Add texture: Fold chocolate chips or chopped walnuts into the batter before baking.
Spice it up: Add a pinch of cinnamon or cayenne for a subtle warmth.
Alternative frosting: Swap the cocoa cream cheese frosting for a classic buttercream or a dark chocolate ganache.
Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Mini cakes: Bake in cupcake tins or mini layer pans for individual servings.

Storage/Reheating

Storage: Keep the cake covered in the refrigerator for up to 5 days.
Freezing: Wrap slices individually in plastic wrap and store in an airtight container for up to 2 months.
Reheating: Bring slices to room temperature before serving, or microwave for 10–15 seconds for a slightly warm experience.

FAQs

How can I ensure my chocolate cake is moist?

Using ingredients like sour cream, buttermilk, and oil keeps the cake exceptionally moist. Do not overbake, and ensure accurate measurements.

Can I use natural cocoa powder instead of Dutch-processed?

Dutch-processed cocoa gives a richer flavor and darker color. If using natural cocoa, the cake may have a slightly tangier taste and lighter appearance.

Is the hot coffee necessary?

Yes, it enhances the depth of the chocolate flavor without making the cake taste like coffee.

Can I make the cake layers in advance?

Yes. Bake the layers up to 2 days ahead, wrap in plastic wrap, and store at room temperature or refrigerate.

Can I use this frosting for cupcakes?

Absolutely. The cream cheese cocoa frosting is perfect for cupcakes and spreads easily.

Why does my cake sink in the middle?

This could be due to underbaking, overmixing, or opening the oven door too early. Use an oven thermometer to ensure accurate temperature.

Can I double this recipe for a larger cake?

Yes. Double the ingredients and bake in three 9-inch pans. Adjust the baking time accordingly.

What can I use instead of buttermilk?

You can substitute with ¾ cup milk mixed with 2 teaspoons of lemon juice or white vinegar. Let sit for 5 minutes before using.

Should the cake be served chilled or at room temperature?

Chilled cake slices cleanly, but letting it sit at room temperature for 15–20 minutes before serving improves flavor and texture.

Can I make this cake without eggs?

You may substitute each egg with ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Results may vary.

Conclusion

This Double Chocolate Layer Cake with Cream Cheese Cocoa Frosting is a show-stopping dessert that pairs intense chocolate flavor with creamy, tangy frosting. Easy to make yet elegant in presentation, it’s a recipe you’ll return to again and again for celebrations or indulgent moments. Whether served at a festive table or as a sweet weekend treat, this cake promises to satisfy even the most devoted chocolate lovers.

Double Chocolate Layer Cake with Cream Cheese Cocoa Frosting

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An ultra-moist, rich chocolate cake layered with lusciously smooth cream cheese cocoa frosting — perfect for celebrations or satisfying any sweet craving. A classic American dessert with deep cocoa flavor and a silky, tangy finish.

Author: Mari
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Yield: 14 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (180°C). Line two 8-inch cake pans with parchment paper.
In a large bowl, whisk together eggs, oil, vanilla extract, sour cream, salt, buttermilk, sugar, and sifted cocoa powder until fully blended.
Sift in flour, baking powder, and baking soda. Mix just until nearly combined.
Pour in the hot coffee and whisk until smooth and fully incorporated. The batter will be thin.
Divide batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool completely in the pans. Run a butter knife around the edges, invert onto a wire rack, and remove the pans gently.
For the frosting, beat butter and cream cheese in a large bowl until smooth and fluffy.
Add vanilla and salt. Sift in cocoa powder and powdered sugar gradually, mixing until light and creamy.
Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
Place the second layer over it and frost the top and sides with remaining frosting.
Chill the cake for 1 hour before serving for best texture and clean slices.

Notes

Use a kitchen scale to evenly divide batter between pans.
Make sure all ingredients are at room temperature for best results.
Chilling helps set the frosting for neater slices.
Cake layers can be made a day in advance and stored wrapped at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 425
Sugar: 38g
Sodium: 290mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg