Easy Chocolate Cake (Cream Cheese Icing)
Looking for a chocolate cake that’s soft, indulgent, and easy enough to make any day of the week? This easy chocolate cake hits all the marks. It’s rich, moist and deeply chocolatey, with a tender crumb that melts in your mouth. Best of all; it comes together so quickly.
Make it by hand or with a stand mixer; it works perfectly as a single tray bake or a layered cake – see pictures for reference.
What makes this cake special? A combination of avocado oil and browned butter. The oil keeps the cake soft and moist for days, while the browned butter adds a nutty, caramel-like depth of flavor that takes this simple recipe to the next level. It’s versatile, dependable, and perfect for everything from weekday treats to birthday celebrations.
If you’re looking to enjoy sweet treats without overdoing sugar, this cake is a great choice. The chocolate icing uses cream cheese, giving it a slight tang and a touch of protein, so it feels a little more nourishing than a traditional sugar-heavy topping.
This recipe was developed by Casey The Roasted Rose, a hormone health-certified chef.
Ingredients
Cake
½ cup (125ml) avocado oil (or any neutral oil)
½ cup (125g) butter (for browning)
½ cup (125ml) cocoa powder
1 cup (250ml) water
200g (1 cup) coconut sugar or brown sugar
300g (2½ cups) flour
1 teaspoon baking soda
¼ teaspoon baking powder
Pinch of salt
125ml Greek yogurt
3 large eggs, at room temperature
1 teaspoon vanilla extract
Chocolate Icing
225g (8oz) cream cheese, softened
55g (4 tablespoons) unsalted butter, softened
300g (3 cups) icing sugar, sifted
45g (½ cup) unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
STEPS
1. Brown the butter
Start by melting the butter in a small saucepan over medium heat. Keep an eye on it; it will bubble and foam, then start to darken and smell nutty. This takes just a few minutes. Once browned, remove from the heat and let it cool for about 5 minutes. Browning the butter adds a deep, caramelized flavor that elevates this cake from good to unforgettable.
2. Make the chocolate base
To the browned butter, add water, avocado oil and cocoa powder. Heat gently until the mixture is just about to simmer, then remove from the stove. Let it cool slightly so it doesn’t cook the eggs in the next step.
3. Mix the dry ingredients
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Sifting the dry ingredients is ideal; it keeps the batter light and ensures no lumps in your cake.
4. Combine wet ingredients
In another bowl, whisk together Greek yogurt, eggs and vanilla. Slowly pour in the cooled chocolate-butter mixture and mix gently until smooth.
5. Make the batter
Add the dry ingredients to the wet ingredients and fold gently until just combined. Overmixing can make the cake tough, so stop as soon as the flour is incorporated.
6. Bake the cake
Pour the batter into two lightly greased 20cm (8-inch) cake tins or one lined tray. Bake at 180°C / 365°F for 27 minutes, or until a toothpick inserted in the center comes out clean. The cake may look slightly soft in the center; that’s perfect. Let it cool completely before icing.
7. Make the chocolate icing
Beat the softened cream cheese and butter together until smooth and creamy. Add sifted icing sugar, cocoa powder and vanilla, and whip until light and fluffy. The icing should be thick enough to spread but still soft and velvety.
8. Assemble and serve
If you’ve baked layers, place one cake on your serving plate, spread a generous layer of chocolate icing over the top, then place the second cake on top. Cover the top and sides with the remaining icing. For a tray bake, simply spread the chocolate icing evenly over the cooled cake. Slice and enjoy!
VARIATIONS & TIPS
Spice it up: Add 1 teaspoon cinnamon and a pinch of nutmeg for a warm, autumnal flavor.
Nutty twist: Fold in 3 tablespoons of ground almonds for extra texture.
Festive flair: Add a pinch of ginger to the batter and a touch to the chocolate icing for holiday celebrations.
Storage
Room temperature: up to 4 days in an airtight container
Fridge: up to 1 week
Freezer: up to 2 months (frosted or unfrosted). Thaw overnight before serving.
Pro Tips
Always sift dry ingredients for a smooth, light batter.
Don’t overbake; the cake should remain soft and slightly tender in the center.
Let the chocolate icing come to room temperature before spreading to prevent it from breaking.
This easy chocolate cake is perfect for everyday indulgence, special occasions, or last-minute treats. It’s reliable, crowd-pleasing and keeps beautifully soft for days. Once you try it, it will become your go-to chocolate cake recipe.
