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Old Fashioned Chocolate Cake Recipe with Cream Cheese Frosting

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This moist and decadent chocolate cake, paired with a rich cream cheese frosting, is a treasured family recipe that’s been passed down through generations. It’s a go-to for birthdays and special occasions—and once you try it, you’ll understand why! Simple to make and absolutely delicious, this is the best chocolate cake recipe you’ll ever bake.

I’m just going to say it. This is the best chocolate cake recipe ever. And I’m not just saying that to get you to try it…I genuinely believe this is the best chocolate cake I’ve ever eaten.

If you don’t believe me, read some of the comments in this post. It’s really what everyone seems to think! This cake is exceptionally moist, decadent, and oh-so-delicious…not something you probably want to eat while on a diet, but you’ll want to make as part of your cheat meal.

Ingredients

For the Cake:

  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 whole eggs
  • 1 teaspoon vanilla
  • 2 cups cake flour
  • 2 cups white sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 cup boiling water

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla
  • 1 pound + 2 cups powdered sugar

Instructions

For the Cake:

  1. Preheat your oven to 350°F and grease a 9×13 glass baking dish.
  2. In a large mixing bowl, beat the oil, buttermilk, eggs, and vanilla until smooth.
  3. In a separate bowl, combine the flour, sugar, cocoa powder, salt, and baking soda.
  4. Gradually add the dry and wet ingredients, mixing well until smooth.
  5. Carefully stir in the cup of boiling water—don’t worry, the batter will be thin!
  6. Pour the batter into the greased baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes clean.
  7. Allow the cake to cool completely in the pan before frosting.

For the Frosting:

  1. Cream the softened cream cheese, butter, and vanilla in a bowl until smooth.
  2. Gradually add the powdered sugar, mixing until the frosting reaches your desired consistency. You may not need all of the sugar.
  3. Refrigerate the frosting until you’re ready to use it.

Once the cake has cooled, frost it generously and refrigerate for a few hours before serving for the best flavor.

mixing butter
creamed butter
pouring powder sugar into butter
cream cheese frosting
spreading cream cheeese frosting on chocolate cake

Recipe History

This chocolate cake was created, tested, and perfected by my great-grandmother. Growing up, I’ve always heard my dad rave about this chocolate cake. He would always talk about how it was incredibly moist (he attributed that to its full cup of oil. Delicious, yes. Unhealthy…debatable) and nothing else could be compared to its deliciousness.

Tips for Success

  • Don’t skimp on ingredients: To achieve the ultimate moist texture, stick to the recipe—especially when it comes to oil, sugar, and using actual buttermilk. I have experimented with substitutions or adaptations, and it never turned out quite as well.
  • Cake flour matters: While it’s tempting to use all-purpose flour, cake flour gives the best texture. You can make your own cake flour by substituting 2 tablespoons of cornstarch for every cup of all-purpose flour.
  • Make ahead and freeze: You can freeze the unfrosted cake, but prepare the cream cheese frosting fresh for the best results.

FAQs

Can I reduce the sugar or fat?

You can try reducing them slightly, but the richness and moistness of this cake come from its generous use of sugar and oil.

Can I use coffee instead of boiling water?

Yes! Many bakers substitute coffee for boiling water to enhance the chocolate flavor. I don’t use coffee, but it’s been done successfully.

Can I freeze the cake?

Absolutely! Freeze the cake without frosting and then frost once thawed for best results.

Old Fashioned Chocolate Cake with Cream Cheese Frosting

Old Fashioned Chocolate Cake with Cream Cheese Frosting

Yield: 10 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 15 minutes

The World's Best Chocolate Cake Recipe - it's so easy, moist and delicious. Topped with cream cheese frosting, you'll have people beginning for this recipe!

Ingredients

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1 stick butter
  • 1 teaspoon vanilla
  • 1 pound 2 cups powdered sugar

Chocolate Cake

  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 egg
  • 1 teaspoon vanilla
  • 2 cups cake flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon salt
  • 1 Tablespoon baking soda
  • 1 cup boiling water

Instructions

  1. Chocolate Cake
  2. In a mixing bowl, beat together oil, buttermilk, egg, and vanilla.
  3. In a separate bowl, mix together flour, sugar, cocoa powder, salt, and baking soda until well-combined.
  4. Slowly mix the dry ingredients into wet ingredients, and mix until everything is smooth, and no chunks exist.
  5. After the wet and dry ingredients are combined, add in the cup of boiling water. Mix well. Batter will be slightly runny.
  6. Pour into a well greased, 9x13 baking dish.
  7. Bake at 350 degrees for 40-45 minutes. Let cool in pan.
  8. Frost once cool. Best served after being refrigerated for a few hours.
  9. Cream Cheese Frosting
  10. Cream together cream cheese, vanilla, and butter until nice and smooth.
  11. Add powdered sugar in slowly and mix until combined and smooth.
  12. Refrigerate when not using.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 744Total Fat: 41gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 85mgSodium: 796mgCarbohydrates: 90gFiber: 2gSugar: 64gProtein: 7g
© Katie Clark
Cuisine: American / Category: Dessert
chocolate cake with cream cheese frosting

Reader Interactions

Comments

  1. Kim says

    I started using light olive oil or avocado oil instead of veg oil for a healthier fat alternative. Turns out great!

    Reply

  3. Kim says

    This has been my all time favorite cake for almost any occasion or no occasion at all. The only subs I make is to use coffee instead of boiling water, and reduce cooking time just a bit (that might be my oven). Results are great!

    Reply

  4. Cheri Mello says

    Thank You for Sharing!!👍🏼❤️ I saw the comment about the cake flour and wondered IF I can use Coconut Flour Instead? Or Will it Turn to bread? Thanks😊G-d Bless ❤️

    Reply

  5. SRB says

    This IS the world’s best chocolate cake! I just made it exactly as the recipe said and brought it to church. Everyone who had it, loved it. They all said it was so moist. The cream cheese frosting went really well with the cake, too. Thank you!

    Reply

  6. Kim Mi says

    I made this cake yesterday for my son’s 9th birthday after he requested a chocolate cake with cream cheese frosting. I found your recipe via a Google search. It was delicious and everyone loved it! It was also very easy to make. I asked my husband what he liked about it and he said every bite. He even had seconds later and normally doesn’t. Thanks for sharing the recipe!

    Reply

  9. Bella says

    I made the cake exactly as the recipe said but it didn’t turn out moist. The taste was good but it wasn’t moist. I wonder what went wrong?

    Reply

  10. Bella says

    Hi. I just wanted to ask what kind of sugar you used? White, light brown, brown, or dark brown? They all make a difference in baking and I wanted to get this right. 🙂

    Reply

  11. Ashley says

    LOVE this cake!!! Next time I will try your cream cheese icing as well (the one I used was WAY to sweet). The cake was a total hit at the party though, thank you for sharing!

    Reply

  12. julieanne says

    Hi! My niece’s 10 year old birthday party is this weekend and she specifically requested a chocolate cake with cream cheese frosting! Your lovely recipe popped up during my Google search! I have a question about the pan. I have 2-9 inch round cake pans, do you think that would work out okay, instead of a 9 x 13 pan? Do you think the time and temperature would have to adjust? Thank you! 🙂

    Reply

  13. Hannah says

    Hey, I love your website! All your recipes are amazing! I was just wondering… This cake looks so yummy and moist! Do you think it’s stackable? Say two tiers? Or is it very soft?

    Reply

  16. Tiffany says

    Just made this cake for my whole family for Mother’s Day and everyone loved it! Such a hit. Thank you for the recipe 🙂

    Reply

  17. Emily says

    This is an amazing recipe and my husband requests it every year for his birthday. My only issue is that it seems to sinks pretty bad in the middle. Do you know why it might do that?

    Reply

    • Katie says

      Hi, Emily! I’m glad he loves it! I had that happen when I used regular all-purpose flour instead of cake flour – are you using that by chance? Also this recipe was developed at a high altitude, which may also have something to do with it 🙂

      Reply

  18. Sara says

    I made this for my boss’ birthday at the office today, I have to say it has to be one of the moistest cakes I’ve ever had! Plus, I can’t believe how easy it was to make! I didn’t have any cream cheese at home, so I just used store bought chocolate icing I already had (Next time I am going to try this one) Big thumbs up!!

    Reply

  19. WOODY says

    I WANT TO TRY THIS OUT. AS SILLY AS IT SOUNDS, WHAT IS THE DIFFERENCE BETWEEN CAKE FLOUR AND REGULAR FLOUR?

    Reply

    • Katie says

      Great question! It’s the protein content – cake flour has less protein than all purpose flour. Cake flour is more also more finely ground, which is said to help absorb liquid better, helping it to rise better.

      Reply

  21. Karen says

    I bet this would be good if recipe was doubled and put in round pans and put cherry pie filling between layers and whipped cream as an icing!

    Reply

  22. Whitney says

    I love, love this cake!!!! I have made it three times so far and every time it has been amazing! Everyone that has had some has raved about it. It has been both of my children’s birthday cakes, a Christmas cake, and now it has been requested by my extended family for Easter. Twice I’ve made it in round two-tier style and once in the 9×13 pan. I can’t believe how easy the recipe is to follow and that I get it right every time! Thanks so much for sharing. I was just on the site to bake it tonight and thought I should let you know how great it has been for us. I can’t wait to have some tomorrow after hunting eggs!

    Reply

  23. Jessica Diamond says

    This looks AMAZING,I’m making a kit Kat cake for my husband for his 30th! I am making 2 9×13 round cakes,so do I just double the recipe?

    Reply

  24. Chris says

    Hi Katie, we are very excited to try your deep dark luscious cake today! I was wondering if you have tried making it in round pans and layering them? I was concerned that it may be too moist to do that?

    Thanks for sharing an old family recipe, those are my favorite!!

    Reply

  25. Kathi Slater says

    Hello ! I just wanted to let you know, I just found you ! I love ALL your stuff. In fact, my 4year old, Abbi, and I are going to make the chocolate cake today. (did I mention I am Abbi’s Gramma ?) I like to think I am encouraging her to “want” to cook. Thanks for sharing. I have some really old recipes you might be interested in. Thank you again !

    Reply

    • Katie says

      I’d love to try out some of your old recipes! Feel free to email me. I’m so glad you like my site. You and Abbi will LOVE this cake. We absolutely love it. I think teaching little ones to cook when they are young is great. My almost 3-year-old loves to help in the kitchen. Thanks for commenting!

      Reply

    • Katie says

      MMmm chocolate butter icing — yum! Thanks for letting me know you enjoyed it. It’s definitely a family favorite 🙂

      Reply

  27. Kim says

    Can you use really hot coffee instead of boiling water? I have used another chocolate cake recipe in the past that used coffee. It added a nice flavor, but very subtle. I think your recipe is going to be deeeeelicious!

    Reply

    • Katie says

      I’ll be honest, I don’t drink coffee, so I can’t guarantee the results, however, I have seen many chocolate cakes that do this so I imagine you could! Be sure to let me know if you do and if it turns out so other readers will know 🙂 Either way, I’m sure it will be delicious!

      Reply

      • Kim says

        Four years later and this is still my “go to” recipe for chocolate cake. I cut down on the sugar to 1.5 cups (but that is just my personal preference). I also brew strong coffee and substitute it for the boiling water. It just adds an extra layer of richness but does not taste like coffee. I now use different oils such as light olive oil or avocado oil. It bakes up great!

        Thanks again! We all love this recipe!

        Reply

        • Katie says

          Oh I just love this. Thank you so much for sharing that you’ve loved this so much over the years!

          Reply

  28. Krystal McAtee says

    I used your recipe to make my Father’s Day cake and the entire family loved it! Thank you for sharing! It is the first cake that everyone in the family actually ate. No leftovers!

    I was wondering if you have ever tried to make a vanilla cake with this same recipe. I thought about trying it out but wasn’t sure what I would replace the cocoa powder with…

    Any thoughts or suggestions?

    Reply

    • Katie says

      Oh I love when people come back and leave comments like this. I’m so glad everyone loved it!

      I actually haven’t made a vanilla cake with it, but that sounds delicious. I would imagine you could just leave out the cocoa powder. I think I might try putting in a package of vanilla pudding (just the powder, not prepared) to enhance the vanilla flavor. I’m not 100% sure though. I think I’ll have to try this out!

      Reply

  29. Kim says

    I just made 2 of these cakes for a party. Both turned out perfectly. The baking time only took about 35 minutes, but that might just be my oven. The cake is moist, chocolaty and delicious! Frosting is very yummy also!

    Reply

    • Katie says

      Thank you for reporting back! I’m so glad they turned out great 🙂 And I’ve found that the cooking time does vary, so I’m glad you checked before it got overdone!

      Reply

    • Katie says

      Thank you! I honestly have never made it as a bundt cake, but I imagine you could. You would just need to adjust the cooking time! Let me know if you try it 🙂 Just fill the bundt pan half way, and depending on the pan you use, it could take anywhere from 15 minutes to 45. Just check periodically (if you have a light on your oven that’s even better, so you don’t have to open your oven.)

      Reply

    • Katie says

      I haven’t tried that yet, but I don’t see why not! Just adjust the cooking time to what you would for.cupcakes (I would say 28-30 minutes). Let me know if you try it!

      Reply

  32. Alice Clark says

    I just love old recipes. They use simple ingredients with easy instructions. Thanks so much for sharing & will be checking back for me old recipes in the future.
    Alice

    Reply

  36. Mehreen says

    Hi
    Thanks for this wonderful recipe.
    Just to clarify in the list of ingredients u mentioned baking soda but in method u said baking powder.
    Please confirm which is the right one.
    Thanks a lot again for sharing.

    Reply

    • Katie says

      Oh gosh I can’t believe I forgot that part! Thanks for pointing that out. You put it in after you mix the wet and dry ingredients together. It should be the last thing you do before you put the batter in the pan.

      Reply

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