Does cream cheese frosting go well with chocolate cake?

Absolutely, yes. Cream cheese frosting pairs beautifully with chocolate cake. The tangy, slightly salty taste of the cream cheese balances the richness of the cocoa, creating a flavor contrast that’s both refreshing and indulgent. It softens the sweetness and brings a smooth, creamy texture that complements the moist chocolate layers perfectly.

What kind of frosting goes best with chocolate cake?

While there are several frosting options that work with chocolate cake—such as chocolate ganache, buttercream, or whipped cream, cream cheese frosting stands out for its unique flavor balance. Its tanginess enhances the cocoa without overpowering it, offering a rich yet not-too-sweet finish that’s ideal for everyday cakes and special occasions alike.

What cake flavors go well with cream cheese frosting?

Cream cheese frosting is incredibly versatile and pairs well with many cake flavors beyond chocolate. It complements red velvet, carrot cake, pumpkin spice, banana cake, and even lemon cake beautifully. Its neutral, creamy base allows it to support both rich and fruity flavor profiles, making it a top choice for bakers who want flexibility.

What does cream cheese do to a cake?

In frosting, cream cheese adds tanginess, richness, and stability . It creates a soft but structured topping that spreads easily and holds up well. When used in batter (like in cheesecakes or some pound cakes), it contributes moisture and density. But in this chocolate cake recipe, its magic is all in the frosting—offering contrast, creaminess, and a luxurious mouthfeel.

Chocolate Cake with Cream Cheese Frosting – Best Moist Cake

Description

This chocolate cake with cream cheese frosting is soft, moist, and rich with deep cocoa flavor and a tangy, silky frosting. A crowd-pleasing favorite for birthdays, holidays, and everything in between.

Ingredients

All you need to bake this unforgettable cake

For the Chocolate Cake Layers:

2 cups all-purpose flour (260g)
2 cups granulated sugar (400g)
¾ cup unsweetened cocoa powder (75g)
2 teaspoons baking powder (8g)
1½ teaspoons baking soda (9g)
1 teaspoon fine salt (6g)
1 cup warm water (240g)
1 cup buttermilk, room temperature (240g)
½ cup vegetable or canola oil (110g)
2 large eggs, room temperature (112g)
2 teaspoons vanilla extract or paste (8g)

For the Cream Cheese Frosting:

1½ cups unsalted butter, room temperature (339g)
1 cup full-fat cream cheese, room temperature (226g)
1 tablespoon vanilla extract or vanilla bean paste (12ml)
1 teaspoon fine salt (6g)
7 cups powdered sugar (904g or one 2 lb bag)

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Instructions

Preparing the batter with rich cocoa and fresh ingredients before baking the perfect chocolate cake with cream cheese frosting

Make the Cake Layers:

Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
In another bowl, combine buttermilk, warm water, oil, eggs, and vanilla.
Pour wet ingredients into dry ingredients. Mix until fully incorporated. Batter will be thin.
Divide evenly among cake pans. Tap pans on the counter to remove air bubbles.
Bake for 23–25 minutes, or until a toothpick comes out with moist crumbs.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Baking chocolate cake layers evenly without doming or cracking for perfect cream cheese frosting application

Frosting each layer of the cake for perfect stacking

Make the Frosting:

Beat butter and cream cheese until smooth and creamy.
Add vanilla and salt, mixing until combined.
Gradually add powdered sugar on low speed. Mix until fluffy and smooth.
Adjust consistency with a little cream if needed.

Assemble the Cake:

Chill cake layers for 20 minutes before frosting for easier handling.
Place the first layer on a cake board. Spread frosting evenly on top.
Repeat with second and third layers, placing the final layer upside down.
Apply a thin crumb coat. Chill cake for 10 minutes.
Add final layer of frosting. Decorate as desired.

Notes

Substitute gluten-free flour for a GF version.
Frosting can be made ahead and stored for up to 1 month in the fridge.
Use full-fat brick cream cheese for best results.
Store leftover frosted cake in the fridge for up to 5 days.

Prep Time: 10 minutes
Additional Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American