Chocolate Cake with Cream Cheese Filling
A rich and decadent chocolate cake filled with luscious cream cheese filling, perfect for gatherings and cozy evenings.
Ingredients
For the Cake
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or substitute with milk and vinegar)
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (if needed for consistency)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Mixing
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on low for 2 minutes until well combined.
- Carefully stir in the boiling water to the mixture.
Baking
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow cooling in the pans for 10 minutes before transferring to wire racks.
Cream Cheese Filling
- In a bowl, beat together the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar and continue mixing until smooth. If necessary, add milk to achieve your desired consistency.
Assembly
- Once the cakes are completely cooled, place one layer on a serving plate.
- Spread a layer of the cream cheese filling over it. Top with the second layer and use the remaining filling to frost the top and sides.
Serving
- Slice, serve, and watch everyone fall in love with your homemade Chocolate Cake with Cream Cheese Filling!
Notes
For a dairy-free option, use vegan cream cheese and a dairy-free milk alternative. Ensure the cakes are completely cool before frosting to avoid the filling melting. Always measure ingredients accurately.