Chocolate cake with cream cheese filling
If you’re on the hunt for a rich, moist chocolate cake with a luscious surprise inside, look no further than this Chocolate Cake with Cream Cheese Filling. This cake offers the best of both worlds: a dark, indulgent cocoa base paired with a creamy, slightly tangy cheesecake-style center—and if you’re feeling extra fancy, a silky chocolate ganache on top to seal the deal.
Whether you’re baking for a birthday, holiday celebration, or just want to satisfy a serious sweet tooth, this cake delivers in both taste and texture. It’s the kind of dessert that gets recipe requests at first bite.
Who This Recipe Is For
This cake is ideal for:
Chocolate lovers who crave something a little extra.
Home bakers looking to impress without complicated techniques.
Celebration hosts in need of a crowd-pleasing, show-stopping dessert.
Cheesecake fans who want a fun twist on their favorite treat.
This recipe is a hit for all skill levels. If you can stir and layer, you can master this cake.
Why You’ll Love This Chocolate Cake
Incredibly moist thanks to buttermilk and hot coffee.
Cream cheese layer offers a surprise cheesecake-like bite in the center.
Customizable: Make it with or without ganache, or add fresh fruit.
Freezer-friendly and great for make-ahead events.
Ingredients
Chocolate Cake
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (or hot water for a caffeine-free option)
Cream Cheese Filling
8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
Optional Chocolate Ganache
1 cup heavy cream
8 oz semi-sweet or dark chocolate, finely chopped
1 tbsp butter (for shine)
Equipment Needed
Two 9-inch round cake pans
Electric mixer or stand mixer
Mixing bowls
Whisk and spatula
Sifter (optional but helpful)
Measuring cups and spoons
Saucepan (for ganache)
Wire cooling rack
Instructions
Step 1: Make the Cream Cheese Filling
In a medium bowl, beat the cream cheese until smooth.
Add sugar, egg, and vanilla.
Mix until creamy and lump-free.
Set aside while preparing the batter.
Step 2: Prepare the Chocolate Cake Batter
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat until smooth and well mixed.
Slowly pour in hot coffee, stirring until the batter becomes thin and uniform.
Tip: Hot coffee enhances the richness of the cocoa, but hot water works just as well if needed.
Step 3: Assemble the Cake
Pour about ⅓ of the chocolate batter into each prepared cake pan.
Divide the cream cheese filling evenly between the two pans, spooning it gently into the center of the batter. Don’t spread the filling—just let it settle naturally.
Pour the remaining batter over each cream cheese layer to completely cover.
Note: The cream cheese layer will bake into the center, creating a delightful contrast of textures and flavors.
Step 4: Bake
Bake for 30–35 minutes or until a toothpick inserted near the edge (not the center) comes out clean.
The center may look slightly underbaked due to the filling—that’s okay!
Let the cakes cool completely in the pans before removing to avoid breakage.
Step 5: Prepare the Ganache (Optional but Recommended)
Heat heavy cream in a saucepan just to a simmer—don’t boil.
Pour over chopped chocolate in a heatproof bowl.
Let sit for 2 minutes, then whisk until smooth.
Stir in butter for extra shine.
Pour ganache over the cooled cakes and let set for 15–30 minutes.
Pro Tip: Pour ganache while the cake is on a wire rack with a baking sheet underneath to catch drips and keep things neat.
Serving Suggestions
Chill the cake slightly before slicing for clean, picture-perfect layers.
Pair with fresh raspberries, whipped cream, or a scoop of vanilla bean ice cream.
Serve with a cup of espresso, hot cocoa, or even a glass of red wine for a luxurious dessert moment.
Variations & Swaps
Add chocolate chips to the cream cheese layer for texture.
Use peppermint extract instead of vanilla in the filling for a holiday twist.
Substitute gluten-free flour to make it gluten-free.
Swap ganache for a dusting of powdered sugar if you’re in a hurry.
Storing Leftovers
Refrigeration:
Store in an airtight container in the fridge for up to 4–5 days.
Freezing:
Wrap individual slices or whole cake tightly in plastic wrap and freeze for up to 3 months.
Thaw overnight in the fridge and bring to room temperature before serving.
Frequently Asked Questions
Can I use a different pan size?
Yes! This recipe works well in a 9×13-inch pan for a sheet cake version. Adjust baking time to around 40–45 minutes.
Do I have to use coffee?
Not at all. Hot water works just fine. Coffee simply enhances the chocolate flavor.
Can I use boxed cake mix?
You can—but the homemade batter really makes a difference in texture and flavor. If using a box mix, follow the filling and ganache steps from this recipe.
Will the cream cheese layer bake into the cake?
Yes, and that’s the beauty of it! The cream cheese stays soft but cooks through, creating a cheesecake-like surprise in every bite.
How can I tell when it’s done if the center is soft?
Use a toothpick and check near the edge. The center will remain softer due to the filling but should not be jiggly.
Final Thoughts
This Chocolate Cake with Cream Cheese Filling is everything a dessert should be—rich, moist, creamy, and absolutely unforgettable. Whether you top it with ganache or keep it simple, it’s guaranteed to be the star of your dessert table.
If you make this cake, don’t forget to share the recipe with friends and family, and subscribe to the blog for more delicious, bakery-worthy treats you can make in your own kitchen.
Happy baking! 🍫🎂❤️