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platter with chocolate cake with white chocolate cream cheese frosting

Chocolate Cake with Cream Cheese Frosting

This chocolate cake with cream cheese frosting is the best!!! Incredibly moist and topped with that luscious white chocolate cream cheese frosting, it can hardly get any better!
Course Cakes
Cuisine American
Prep Time 1 hour
Cook Time 40 minutes
Additional Time 4 hours
Total Time 5 hours 40 minutes
Servings 12
Calories 536kcal
Author Adina


  • Chocolate cake See note:
  • 200 g/ 7 oz/ ¾ cup + 1 tablespoon unsalted butter
  • 40 g/ 1.5 oz/ 1/3 cup pure cocoa powder unsweetened
  • 200 ml/ 6.7 fl.oz/ ¾ cup + 2 tablespoons water
  • 350 g/ 12.3 oz/ 1 ¾ cups granulated sugar
  • 250 g/ 8.8 oz/ 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 2 eggs medium Germany, large US
  • 150 g/ 5.3 oz/ scant 2/3 cup sour cream
  • Glaze:
  • 50 g/ 1.7 oz/ scant ¼ cup unsalted butter
  • 20 g/ 0.7 oz/ 1/8 cup pure cocoa powder unsweetened
  • 30 ml/ 1 fl.oz/ 1/8 cup milk
  • 100 g/ 3.5 oz/ 1 cup icing sugar
  • Topping:
  • 175 g/ 6.2 oz white chocolate
  • 230 g/ 8.1 oz/ 1 cup cream cheese room temperature
  • 85 g/ 3 oz/ 1/3 cup unsalted butter soft


Chocolate cake:

  • Cut the butter into small cubes, place them in a saucepan. Add the cocoa powder and the water. Slowly bring to a boil, while stirring often to help melt the butter. Remove from the heat and let cool for 10 minutes.
  • Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit. Butter a springform (23-24 cm/ 9-10 inches), sprinkle it lightly with flour, and shake the form to coat it with the flour all over. Remove the excess flour by patting the pan on the bottom over a sink.
  • In a large bowl, mix together the sugar, flour, baking soda, and salt. Add the eggs, sour cream, and cocoa-butter mixture. Mix well.
  • Pour the batter into the prepared form. Bake in the preheated oven for 35-40 minutes or until a skewer inserted in the middle of the cake comes out with only a few wet crumbs clinging to it. Leave the cake to cool down in the springform for about 20 minutes.
  • Using a toothpick, poke holes over the entire cake.


  • Place the cubed butter, cocoa powder, milk, and icing sugar in a small saucepan. Bring to a boil while stirring.
  • Pour the glaze over the poked cake.
  • Place the springform on a wire rack and let cool completely.


  • Chop the white chocolate finely. Place it in a waterproof bowl. Pour some water into a saucepan. Place the bowl with the white chocolate on top, but make sure that the bowl doesn't touch the water. Melt the chocolate slowly, stirring often. Set aside while you prepare the rest.
  • Place the cream cheese in a bowl and mix it shortly to make it softer. Add the soft butter and mix well until the mixture turns pale and creamy.
  • Slowly, start adding the melted chocolate, 1 tablespoon at a time, stirring well after each addition. Once you have incorporated all the chocolate, mix well until fluffy.
  • You can use it immediately or let it set in the fridge for a while. The topping can be made in advance. In this case, cover the bowl with cling film/ plastic wrap and place it in the refrigerator until ready to use. Bring to room temperature (about 30 minutes) and mix shortly before spreading the mixture on the cake.

Assemble the cake:

  • Carefully remove the cake from the springform. Place it on a serving platter.
  • Spread the white chocolate topping over the cake.
  • Keep refrigerated until ready to serve.



The cake was made using the metric system, that is why the odd tablespoons here and there. I always recommend using a kitchen scale and the metric system (or ounces) when baking, proper measuring is probably the most important thing in baking, and cup measuring is just too imprecise.


Serving: 1slice | Calories: 536kcal | Carbohydrates: 57g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Cholesterol: 104mg | Sodium: 180mg | Fiber: 1g | Sugar: 41g