Description
A perfectly balanced chocolate cake with cream cheese in both the batter and frosting, creating a rich, moist dessert with a subtle tang.
Ingredients
For the Cake:
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup buttermilk, room temperature
1/2 cup hot coffee (or hot water)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1–2 tablespoons milk or cream (if needed)
Instructions
Preheat oven to 325°F. Grease and flour a 9×13 inch baking pan or line with parchment paper.
Beat cream cheese and butter until completely smooth and fluffy, about 3-4 minutes.
Gradually add sugar and continue beating until light and fluffy, another 2-3 minutes. Mix in vanilla extract
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
Alternate adding dry ingredients and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Mix just until combined after each addition.
Stir in hot coffee until just combined.
Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
Allow cake to cool completely in the pan before frosting.
For frosting, beat cream cheese and butter until completely smooth. Gradually add powdered sugar, vanilla, and salt, mixing until creamy. Add milk or cream if needed to reach desired consistency.
Spread frosting evenly over cooled cake, creating decorative swirls if desired.
Notes
Room temperature ingredients are essential for proper incorporation
Hot coffee enhances chocolate flavor without making the cake taste like coffee
Don’t overmix after adding flour to avoid a tough texture
Cake actually tastes better the next day
Store covered in the refrigerator for up to 5 days
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 45g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
Keywords: chocolate cream cheese cake recipe, tangy chocolate cake, cream cheese chocolate cake, moist chocolate cake, easy chocolate cake