Ice Water Chocolate Cake and Chocolate Cream Cheese Frosting

Triple Layer Chocolate Cake McConnell & McNamara / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 to 10 servings
Yield: 1 9-inch cake
Nutrition Facts (per serving)
855 Calories
37g Fat
124g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 855
% Daily Value*
Total Fat 37g 48%
Saturated Fat 22g 111%
Cholesterol 140mg 47%
Sodium 449mg 20%
Total Carbohydrate 124g 45%
Dietary Fiber 3g 9%
Total Sugars 91g
Protein 8g
Vitamin C 0mg 0%
Calcium 53mg 4%
Iron 5mg 30%
Potassium 171mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This three layer chocolate cake made with butter, unsweetened chocolate, ice water, and eggs, then frosted with a delicious chocolate cream cheese frosting.


For the Cake:

  • 3/4 cup (6 ounces) unsalted butter

  • 2 1/4 cups (15.75 ounces) granulated sugar

  • 1 1/2 teaspoons pure vanilla extract

  • 3 large eggs

  • 3 squares unsweetened chocolate, melted

  • 3 cups (12.75 ounces) cake flour

  • 1 1/2 teaspoons baking soda

  • 3/4 teaspoon salt

  • 1 1/2 cups ice water

For the Frosting:

  • 8 ounces cream cheese, softened

  • 1/2 cup (4 ounces) unsalted butter, softened

  • 4 cups (16 ounces) confectioners' sugar

  • 1/3 cup (1 ounce) unsweetened cocoa powder

  • 1 teaspoon pure vanilla extract

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Grease and flour 3 (9-inch) layer cake pans.

  3. In a mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy. Add the vanilla and blend well. Add the eggs, one at a time, beating well after each addition. Add melted chocolate; blend well.

  4. In another bowl, combine the flour, baking soda, and salt. Add  the dry mixture, about one-third at a time, alternating with the ice water and ending with the dry mixture. 

  5. Spread the batter in the prepared pans.

  6. Bake in the preheated oven for 25 to 30 minutes.

  7. Cool the cake in the pans for 5 to 10 minutes and remove from pans. Cool thoroughly on racks before frosting.


  1. Beat the cream cheese and butter until smooth and well blended. Gradually beat in the confectioners' sugar until light and fluffy. Blend in the cocoa and vanilla; continue beating until smooth.

  2. Spread frosting on the fully cooled cake, first between the layers then over the top and sides.