About This Recipe
Indulge in a classic dessert that pairs deep, rich chocolate layers with a tangy, velvety cream cheese filling. This Chocolate Cake with Cream Cheese Filling is perfect for birthdays, holidays, or whenever you crave a show‑stopping sweet treat. With pantry‑friendly ingredients and straightforward steps, you’ll achieve bakery‑style results in about 1½ hours.
Why You’ll Love This Recipe
- Balanced Flavors: Intense cocoa cake offset by smooth, tangy cream cheese.
- Everyday Ingredients: Uses staples like flour, sugar, eggs, and cream cheese.
- Reliable Technique: Clear, step‑by‑step instructions for consistent success.
- Versatile Dessert: Ideal for celebrations or an indulgent everyday treat.
- Moist & Tender: Cream cheese filling locks in moisture between layers.
Ingredients
For the Chocolate Cake
- 2 cups all‑purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Cream Cheese Filling
- 16 oz cream cheese, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Step‑by‑Step Instructions
- Prepare & Preheat
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9‑inch round cake pans. - Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined. - Add Wet Ingredients
Pour in the milk, vegetable oil, eggs, and vanilla extract. Using a stand or hand mixer, beat on medium speed for 2 minutes until smooth. - Incorporate Boiling Water
Carefully stir in the boiling water by hand. The batter will be thin—that’s normal and yields a moist crumb. - Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Layers
Let the cakes rest in their pans for 10 minutes, then transfer to wire racks to cool completely before filling. - Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese and sugar together until smooth. Add the vanilla extract and egg, mixing just until combined—avoid overbeating. - Assemble the Cake
Place one cake layer on a serving plate. Spread the cream cheese filling evenly over its top. Gently set the second layer in place. - Chill Before Serving
Refrigerate the assembled cake for at least 1 hour to allow the filling to firm up. Slice and serve chilled or at room temperature.
Nutritional Estimate (per slice, makes 12)
- Calories: 380
- Total Fat: 18 g
- Saturated Fat: 10 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Sugars: 32 g
- Protein: 5 g
Frequently Asked Questions
Can I use cake flour instead of all‑purpose flour?
All‑purpose flour provides the structure needed for these layers. Cake flour may produce a looser, more delicate crumb that could collapse under the filling.
Why did my filling sink into the cake?
Make sure both cake layers are completely cool before adding the filling. Warm layers loosen the cream cheese mixture, causing it to seep.
Can I make this cake ahead of time?
Yes. Assemble and refrigerate up to 2 days in advance. If you plan to frost the top, apply frosting just before serving to keep the presentation crisp.
You Must Know
- Room‑Temperature Ingredients: Ensure eggs, milk, and cream cheese are at room temperature for even mixing.
- Boiling Water Trick: Hot water blooms the cocoa for deeper chocolate flavor and a moist cake.
- Gentle Filling Prep: Overmixing the cream cheese layer can incorporate air and lead to cracks.
- Mandatory Chilling: Refrigerate before slicing to stabilize the filling and achieve clean cuts.
- Best chocolate cake recipe
- Moist layered chocolate cake
- Cream cheese filling cake
Storage Tips
- Refrigerator: Keep the finished cake in an airtight container for up to 5 days.
- Freezing Layers: Freeze unfilled cake layers for up to 3 months; thaw overnight before filling.
- Avoid Freezing Filled Cake: Cream cheese filling can become grainy when frozen.
- Serving Temperature: Let refrigerated slices sit at room temperature for 15 minutes to tenderize.
Enjoy every decadent forkful of this rich Chocolate Cake with Cream Cheese Filling, and watch it become a new favorite for every celebration—and every everyday craving.
Variations & Enhancements
- Chocolate Ganache Topping: Warm ½ cup heavy cream and pour over 4 oz chopped dark chocolate. Stir until smooth, cool slightly, then drip over the cake edges.
- Fruit Layer: Add a thin layer of raspberry or cherry preserves between cake and filling for a fruity contrast.
- Mocha Twist: Replace ¼ cup of boiling water with strong brewed coffee and add 1 teaspoon instant espresso powder to the batter for coffee‑infused depth.
- Nutty Crunch: Sprinkle chopped toasted pecans or walnuts atop the cream cheese layer before chilling for added texture and flavor.
Serving Suggestions
- Coffee or Espresso: Pair each slice with a freshly brewed cup to accentuate the chocolate notes.
- Fresh Berries: Serve with a side of strawberries or raspberries lightly tossed in sugar for brightness.
- Whipped Cream Dollop: A spoonful of lightly sweetened whipped cream adds airiness to each bite.
- Ice Cream Complement: A scoop of vanilla or salted caramel ice cream transforms this cake into an over‑the‑top dessert experience.
Final Thoughts
This layered Chocolate Cake with Cream Cheese Filling strikes the perfect balance between rich, moist chocolate and tangy, creamy filling. By following the simple steps—preheat, mix, bake, cool, fill, and chill—you’ll achieve professional‑quality results every time. Whether for birthdays, dinner parties, or a weekend treat, this cake is destined to become your go‑to celebration dessert. Enjoy the smiles as you share each decadent slice!