Speedy Chocolate Cake with a 3-ingredient Cream Cheese Frosting

A simple yet decadent chocolate cake with a 3-ingredient frosting. It comes together quick and the results are unbelievable. Sometimes there are those days when you want a cake or NEED a cake for a birthday or holiday but you just DON’T want to spend too much time in the kitchen, or you just simply don’t have the extra time to make a fancy cake. I have days like that (don’t we all?) and if it’s not my milky girl cake, this cake comes to the rescue too many times. It is very simple to make and requires ingredients that you probably already have on hand.

Even though this cake is pretty basic to make, it is still decadent enough to be served for any occasion. It tastes absolutely delicious with it’s rich, chocolate, pillowy-soft sponge cake layers and with the combination of this 3 ingredient cream cheese frosting, the results will blow you away.

Ingredients:

2 large Eggs

2cups White granulated Sugar

10Tbsp Unsalted Butter (melted)

2cups Sour Cream

2cups All purpose Flour

4Tbsp Cocoa Powder

2tsp of Baking Soda

Cream Cheese Frosting: CLICK HERE for a detailed recipe with photos

2- 8oz packs Cream Cheese (room temp) (or microwave for 30seconds)

1-14oz can Condensed Milk

16oz Cool Whip (thawed)

Instructions:

Preheat your oven to 350*F.

Line two – 8inch round cake pans with parchment paper on the bottom and spray with cooking spray all around the pan.

1.Into a stand mixer add 2 eggs and 2 cups of sugar, mix on medium speed until the sugar is dissolved.

2. In a separate bowl or saucepan melt the butter and add to the egg/sugar mixture. Stir to combine and add 2 cups of sour cream. Stir to combine again.

3. In a separate bowl, add all of the dry ingredients such as 2cups of flour, 4 tablespoons of cocoa powder and 2 teaspoons of baking soda. Whisk together to combine and add to the stand mixer. Mix on low speed to incorporate all of the ingredients scraping the sides with a rubber spatula if necessary.

4. Divide the batter equally into 2 cake pans and bake until a toothpick comes out clean. (anywhere between 30-40min depending on your oven)

5.Once the cake bakes, transfer the layers unto a cooling rack and allow the cakes to cool. Once cooled, divide each cake in half to create 4 equal cake layers.

While the cake layers are cooling, you can work on your frosting. CLICK HERE for a detailed frosting recipe.

To assemble: Place a cooled cake layer top side down on a cardboard or directly onto a cake stand, top with a layer of frosting (about 1cup per layer) (spread or pipe it on using a piping bag)

Repeat with the remaining layers and decorate to your preference.

This cake can be served hours later or days later. We like to bring this cake out of the fridge at least 30minutes before eating, this time allows the cake to soften just a tad bit and makes it even more smooth and enjoyable.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

Speedy Chocolate Cake with 3-ingredient Cream Cheese Frosting

Author Alena’s Home Cooking

Ingredients

  • 2 Eggs
  • 2 cups Sugar
  • 10 Tbsp Unsalted Butter (melted)
  • 2 cups Sour Cream
  • 2 cups All purpose flour
  • 4 Tbsp Cocoa Powder
  • 2 tsp Baking Soda

3-Ingredients Cream Cheese Frosting

  • 16 oz Cream Cheese
  • 14 oz Condensed Milk
  • 16 oz Cool Whip

Instructions

  1. Preheat your oven to 350*F.

    Line two – 8inch round cake pans with parchment paper on the bottom and spray with cooking spray all around the pan.

    1.Into a stand mixer add 2 eggs and 2 cups of sugar, mix on medium speed until the sugar is dissolved.

    2. In a separate bowl or saucepan melt the butter and add to the egg/sugar mixture. Stir to combine and add 2 cups of sour cream. Stir to combine again.

    3. In a separate bowl, add all of the dry ingredients such as 2cups of flour, 4 tablespoons of cocoa powder and 2 teaspoons of baking soda. Whisk together to combine and add to the stand mixer. Mix on low speed to incorporate all of the ingredients scraping the sides with a rubber spatula if necessary.

    4. Divide the batter equally into 2 cake pans and bake until a toothpick comes out clean. (anywhere between 30-40min depending on your oven)

    Once the cake bakes, transfer the layers unto a cooling rack and allow the cakes to cool. Once cooled, divide each cake in half to create 4 equal cake layers.

    While the cake layers are cooling, you can work on your frosting.

    To assemble: Place a cooled cake layer top side down on a cardboard or directly onto a cake stand, top with a layer of frosting (about 1cup per layer) (spread or pipe it on using a piping bag)

    Repeat with the remaining layers and decorate to your preference.

    This cake can be served hours later or days later. We like to bring this cake out of the fridge at least 30minutes before eating, this time allows the cake to soften just a tad bit and makes it even more smooth and enjoyable.

    ENJOY!

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