Few desserts rival the universal appeal of chocolate cake—but when you layer in a creamy, tangy cream cheese filling, you elevate this classic to an entirely new level. Chocolate Cake with Cream Cheese Filling is rich, moist, and deeply chocolaty with a luscious center that adds balance and decadence in every forkful. Whether you’re baking for a special occasion or simply treating yourself, this cake delivers a show-stopping combination of flavor and texture that’s hard to resist.
In this article, we’ll walk through the step-by-step recipe, tips for presentation, nutritional information, and how to make it ahead for gatherings or celebrations.
Why This Cake Stands Out
Chocolate cake is a timeless dessert, but the addition of a cream cheese layer brings contrast and complexity. The bold cocoa flavor is beautifully balanced by the slightly tangy, velvety cream cheese filling, making each bite rich but not overwhelming.
This cake is ideal for birthdays, potlucks, holidays, or anytime you need a dessert that feels indulgent but approachable. It also bakes well as a single-layer sheet cake, bundt cake, or in loaf pans for gift-giving.
Ingredients You’ll Need
For the chocolate cake batter:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup hot water or hot coffee (enhances the chocolate flavor)
For the cream cheese filling:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
Preparation and Baking Time
- Prep Time: 20 minutes
- Bake Time: 40–45 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 1 hour 30 minutes
- Servings: 12 slices
Instructions
1. Preheat and prepare pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or bundt pan, and lightly flour it.
2. Make the cream cheese filling
In a medium bowl, beat together the softened cream cheese, sugar, egg, flour, and vanilla until smooth and creamy. Set aside.
3. Mix the chocolate batter
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet, mixing just until combined. Stir in the hot water or coffee last—this will thin the batter, which is normal.
4. Assemble the cake
Pour half of the chocolate batter into the prepared pan. Spoon the cream cheese filling evenly over the top, avoiding the edges. Pour the remaining chocolate batter over the filling and spread gently to cover.
5. Bake
Bake for 40–45 minutes, or until a toothpick inserted near the center (but not through the cream cheese) comes out clean or with a few moist crumbs. If using a bundt pan, allow up to 55 minutes.
6. Cool and serve
Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before slicing. For a neater slice, refrigerate for 30 minutes before serving.
Nutritional Information (Per Slice)
Approximate values per serving (1/12 of the cake):
- Calories: 370
- Fat: 20g
- Carbohydrates: 44g
- Sugar: 28g
- Protein: 5g
- Sodium: 280mg
This cake is rich and satisfying—perfect for indulgent moments or sharing with a crowd.
Presentation Tips
- Dust with powdered sugar: A light dusting gives a classic, elegant touch.
- Add a drizzle: Serve with a drizzle of chocolate ganache or raspberry sauce for a gourmet finish.
- Top with fruit: Fresh berries or sliced strawberries pair beautifully with the creamy center and chocolate base.
- Use a bundt pan: For a stunning centerpiece, bake in a bundt mold and glaze with chocolate or vanilla icing.
Whether you’re going for rustic or refined, this cake adapts easily to the occasion.
Variations to Try
- Add chocolate chips: Stir mini chocolate chips into the cream cheese layer for double chocolate goodness.
- Swirl the filling: Instead of layering, swirl the cream cheese filling into the batter for a marbled effect.
- Make it mocha: Add 1 teaspoon of instant espresso powder to the batter for a subtle coffee kick.
- Turn into cupcakes: Fill cupcake liners halfway with chocolate batter, spoon in a dollop of cream cheese filling, then top with more batter. Bake 18–22 minutes.
Make Ahead and Storage
This cake holds up well and even improves in texture after a day. Store tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
You can also freeze it: wrap individual slices or the whole cooled cake in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Chocolate Cake with Cream Cheese Filling is a dessert that brings comfort and indulgence in perfect harmony. The moist chocolate layers and smooth, tangy filling create a contrast that’s both familiar and exciting. It’s the kind of cake people remember—and ask for again.
Whether served at a casual dinner, special event, or weekend treat, this cake strikes the perfect balance of elegance and ease. It’s rich without being overly heavy, and the cream cheese adds just the right amount of lift.
So preheat that oven, grab your mixing bowls, and treat yourself to a slice of chocolate bliss—you deserve it!