Here’s a delicious Chocolate Cake with Cream Cheese Filling recipe that gives you rich chocolate layers with a creamy, tangy surprise inside. Perfect for birthdays, holidays, or when you’re just craving something indulgent.
🍫 Chocolate Cake with Cream Cheese Filling
Ingredients
For the Chocolate Cake:
-
1¾ cups (220g) all-purpose flour
-
¾ cup (65g) unsweetened cocoa powder
-
2 cups (400g) granulated sugar
-
1½ tsp baking powder
-
1½ tsp baking soda
-
1 tsp salt
-
2 large eggs
-
1 cup (240ml) whole milk
-
½ cup (120ml) vegetable oil
-
2 tsp vanilla extract
-
1 cup (240ml) boiling water or hot coffee (for enhanced flavor)
For the Cream Cheese Filling:
-
8 oz (225g) cream cheese, softened
-
⅓ cup (65g) granulated sugar
-
1 large egg
-
½ tsp vanilla extract
Optional Chocolate Frosting (Buttercream or Ganache):
-
Use your favorite frosting, or I can give a recipe for one if you want!
Instructions
1. Preheat & Prepare Pans:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Make the Cream Cheese Filling:
In a medium bowl, beat together:
-
cream cheese
-
sugar
-
egg
-
vanilla
Mix until smooth. Set aside.
3. Make the Chocolate Cake Batter:
In a large bowl, whisk together:
-
flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add in:
-
eggs, milk, oil, and vanilla. Beat until well combined (about 2 minutes).
Stir in:
-
hot water or coffee. The batter will be thin—that’s normal!
4. Assemble the Cake:
-
Pour half of the chocolate batter into the pans.
-
Divide and spoon the cream cheese mixture evenly on top, keeping it mostly centered.
-
Pour the remaining batter over the top to cover the cream cheese layer.
5. Bake:
Bake for 30–35 minutes, or until a toothpick inserted into the chocolate part comes out clean.
6. Cool:
Let cakes cool in pans for 10 minutes, then remove and cool completely on a wire rack.
7. Frost (Optional):
Frost with chocolate buttercream, ganache, or leave it simple with powdered sugar dusting.
🍰 Tips
-
You can swirl the cream cheese layer a bit with a knife for a marble effect.
-
Store in the fridge if not eating the same day (because of the cream cheese).
-
Tastes even better the next day!