Lemon Chocolate Cake

Single layer marbled cake with chocolate frosting on a platter with a slice of lemon.

4.67 from 3 votes

This lemon chocolate cake is a moist marbled cake perfectly flavored with lemon and chocolate. It's topped with rich, tangy lemon chocolate cream cheese frosting.

Prep Time30

Cook Time35

Total Time1 5

Course: Baking, Desserts

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 605kcal

Author: Natalie

Equipment

Ingredients

Lemon Chocolate Cake

¾ cup granulated sugar
1½ tablespoons lemon zest from 1 large lemon
¼ cup unsalted butter room temperature
¼ cup vegetable oil or canola oil
2 large eggs room temperature
1½ teaspoons vanilla extract
2¼ ounces semisweet chocolate finely chopped
1½ cups all purpose flour or cake flour
1½ teaspoons baking powder
½ teaspoon salt
⅓ cup sour cream full fat
⅓ cup milk full fat or 2%, room temperature

Lemon Chocolate Cream Cheese Frosting

¼ cup unsalted butter room temperature
4 ounces cream cheese brick style, room temperature
2 teaspoons lemon zest optional, add more or less lemon zest according to taste
¾ teaspoon vanilla extract
1 pinch salt
1¾ cup powdered sugar add up to 2 cups powdered sugar, according to taste
¼ cup cocoa powder

US Customary - Metric

Instructions

Lemon Chocolate Cake

Preheat oven to 350 F. Butter the bottom of an 8" round baking pan and line it with parchment paper.
Place the finely chopped chocolate in a microwave safe bowl. Microwave for 15 second intervals, stirring in between until completely melted. Set aside.
In a large bowl, rub the sugar and lemon zest together with your fingertips. Add the butter and oil and beat on medium high speed til light and fluffy.
Mix in the eggs one at a time, beating well til each egg is fully incorporated. Mix in the vanilla extract.
In a medium bowl, whisk to combine the flour, baking powder and salt. Set aside. In a small bowl, stir to combine the sour cream and milk. Set aside.
Use a spatula to gently stir in the dry ingredients alternatively with the sour cream and milk mixture. Begin and end with the dry ingredients. Avoid overmixing.
Spoon a third to 1/2 of the batter into a medium mixing bowl and stir in the melted chocolate.
Use an ice cream scoop or spatula to alternatively dollop the lemon and chocolate batters in an 8 inch round baking pan. Smooth the top with a spatula or offset spatula. Run a butter knife through the batter to create a swirled marbled pattern.
Bake for 30-35 minutes or until a toothpick, when inserted in the middle, comes out with a few crumbs. Set pan on a wire rack. Allow cake to cool slightly in the pan for 10 minutes. Run a knife along the edges of the pan then carefully invert the cake out of the pan. Allow to cool completely on a rack before frosting.

Lemon Chocolate Cream Cheese Frosting

In a medium bowl, whisk or sift to combine the powdered sugar and cocoa powder. Set aside. In a large bowl, beat the room temperature cream cheese and butter with an electric mixer on medium speed until creamy, completely combined and free of lumps, about 2 minutes.
Add the vanilla, lemon zest and salt. Turn the mixer to low speed. Gradually mix in 1/2 cup of the powdered sugar and cocoa powder mixture at a time til combined.

Notes

All purpse flour: Instead of all-purpse flour, use equal parts cake flour or 1:1 gluten free flour such as the one from Bob's Red Mill or King Arthur Baking.

Sour cream and milk: Instead of sour cream and milk, use buttermilk.

Semisweet chocolate: Use chopped semisweet chocolate bar. Do not use semi-sweet chocolate chips. Finely chop chocolate with a serrated knife for best results. Cool slightly before adding to the batter, but make sure the chocolate is still melted when you add it to the batter. If it has gotten cold or hard, reheat it briefly before stirring it into the batter.

Frosting: This cake is also delicious with the sour cream chocolate frosting from my blueberry chocolate cake. You can also use half of the lemon cream cheese frosting from my lemon blackberry cake.

Decoration: Top with lemon slices, lemon zest, and/or chocolate shavings before serving!

Storage: Store unfrosted cake in an airtight container at room temperature for 2-3 days. Once frosted, it's best to store the cake in the refrigerator. Store in an airtight container in the fridge for up to 5 days.

Nutrition