Double Chocolate Cake

A slice of Double Chocolate Cake is sure to cure any dessert cravings. True cocoa fans should opt for the Double Chocolate Cake recipe with Chocolate Cream Cheese Frosting, while those who prefer a flavor combo should spread the loaded chocolate cake with Vanilla Sour Cream Frosting.

Double Chocolate Cake
Photo: Andy Lyons
Prep Time:
30 mins
Stand Time:
30 mins
Bake Time:
30 mins
Cool Time:
10 mins
Total Time:
30 mins


  • 3 eggs

  • 2 cup all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ¾ teaspoon baking powder

  • ¾ cup butter, softened

  • 2 cup sugar

  • 2 teaspoon vanilla

  • 1 ½ cup milk

  • 3 ounce dark or bittersweet chocolate, grated

  • 1 recipe Chocolate Cream Cheese Frosting or Vanilla Sour Cream Frosting (recipe below)

Chocolate Cream Cheese Frosting

  • ½ cup butter, softened

  • 2 3 ounce package cream cheese, softened

  • 5 ounce unsweetened chocolate, melted and cooled

  • 2 teaspoon vanilla

  • 6 ½ cup powdered sugar

  • ¼ cup milk

Vanilla Sour Cream Frosting

  • ¾ cup butter, softened

  • ¾ cup sour cream

  • 1 ½ teaspoon vanilla

  • 8 cup powdered sugar

  • Buttermilk or milk


  1. Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease three 8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt; set aside.

  2. Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; 2 minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Beat on medium to high 20 seconds more. Stir in grated chocolate. Divide batter among prepared pans.

  3. Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on wire racks.

  4. Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings.

Chocolate Cream Cheese Frosting

  1. In large mixing bowl beat butter and cream cheese. Add unsweetened chocolate and vanilla; beat until blended. Gradually beat in 3 cups of the powdered sugar and milk. Beat in remaining powdered sugar to make a spreading consistency. Makes 4 cups.

Vanilla Sour Cream Frosting

  1. In large mixing bowl combine butter, sour cream, and vanilla. Beat with electric mixer on medium for 30 seconds. Gradually beat in powdered sugar. Thin with buttermilk or milk to desired consistency. Makes about 4-1/2 cups.


If you don't have three 8-inch pans, keep 1/3 of the batter refrigerated while baking the first two layers.


To avoid crumbs in your frosting, brush cake layers with a pastry brush. After stacking cake layers, spread the sides of the cake with a thin coat of frosting. Let stand several minutes before frosting cake.

Nutrition Facts (per serving)

605 Calories
26g Fat
92g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 605
% Daily Value *
Total Fat 26g 33%
Cholesterol 92mg 31%
Sodium 334mg 15%
Total Carbohydrate 92g 33%
Protein 7g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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