Chocolate Cake with Cream Cheese Filling is a delightful dessert that brings together rich chocolate flavors and creamy textures. It’s perfect for birthdays, celebrations, or just a sweet treat after dinner. The combination of a moist chocolate cake with the tangy sweetness of cream cheese filling makes every bite memorable. Plus, it’s a great recipe to impress family and friends!

how to make Chocolate Cake with Cream Cheese Filling

Ingredients:

1 3⁄4 cups all-purpose flour
3⁄4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1⁄2 tsp baking powder
1 1⁄2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1⁄2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (or hot water if preferred)
8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup heavy cream
8 oz semi-sweet or dark chocolate, finely chopped
1 tbsp butter (for shine)

Directions:

Prepare the Filling: In a medium bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla. Beat until creamy and well combined. Set aside.
Make the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, oil, and vanilla. Beat until smooth. Slowly stir in the hot coffee until the batter is thin but uniform.
Assemble: Pour a thin layer of the chocolate batter into each pan (about 1/3 of the total). Divide the cream cheese filling evenly between the pans, spooning it gently into the center. Do not spread it to the edges. Pour the remaining chocolate batter on top, covering the filling.
Bake: Bake for 30–35 minutes or until a toothpick inserted near the edge (not in the center) comes out clean. The cream cheese center will remain soft. Let the cakes cool completely before removing them from the pans.
Ganache (Optional): Heat the cream just to a simmer. Pour it over the chopped chocolate. Let it sit for 2 minutes, then whisk until smooth. Stir in butter for extra shine. Pour over the cooled cake and let set for 15–30 minutes before serving.

how to serve Chocolate Cake with Cream Cheese Filling

Serve slices of Chocolate Cake with Cream Cheese Filling on dessert plates. You can add a dollop of whipped cream or fresh berries for extra flair. This cake pairs wonderfully with coffee or milk.

how to store Chocolate Cake with Cream Cheese Filling

Store leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap and foil. They can last up to 3 months in the freezer.

tips to make Chocolate Cake with Cream Cheese Filling

Make sure the cream cheese is softened before mixing; this helps create a smooth filling.
Don’t skip the hot coffee or water as it helps to enhance the flavor of the chocolate.
Allow the cakes to cool completely before frosting or slicing to avoid a messy presentation.

variation

You can experiment by adding different flavors to the cream cheese filling, such as lemon zest or a dash of almond extract. You can also use a different type of frosting if chocolate ganache isn’t your preference, like buttercream or whipped cream.

FAQs

1. Can I make this cake in advance?
Yes, you can bake the cakes a day ahead of time. Just make sure to store them in an airtight container in the refrigerator until you’re ready to assemble.

2. Is there a way to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure the other ingredients are also gluten-free.

3. How can I make the cream cheese filling thicker?
You can add more powdered sugar to the cream cheese filling if you want it to be thicker. Just mix in small amounts until you reach your desired consistency.

Chocolate Cake with Cream Cheese Filling

Print Recipe Pin Recipe

Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or hot water if preferred
8 oz cream cheese softened
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup heavy cream
8 oz semi-sweet or dark chocolate finely chopped
1 tbsp butter for shine

Instructions

Prepare the Filling: In a medium bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla. Beat until creamy and well combined. Set aside.
Make the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, oil, and vanilla. Beat until smooth. Slowly stir in the hot coffee until the batter is thin but uniform.
Assemble: Pour a thin layer of the chocolate batter into each pan (about 1/3 of the total). Divide the cream cheese filling evenly between the pans, spooning it gently into the center. Do not spread it to the edges. Pour the remaining chocolate batter on top, covering the filling.
Bake: Bake for 30–35 minutes or until a toothpick inserted near the edge (not in the center) comes out clean. The cream cheese center will remain soft. Let the cakes cool completely before removing them from the pans.
Ganache (Optional): Heat the cream just to a simmer. Pour it over the chopped chocolate. Let it sit for 2 minutes, then whisk until smooth. Stir in butter for extra shine. Pour over the cooled cake and let set for 15–30 minutes before serving.