Indulge in the perfect harmony of rich chocolate and tangy cream cheese with this Chocolate Cake with Cream Cheese Filling. This dessert features moist chocolate layers enveloping a luscious cream cheese filling, making it an ideal choice for birthdays, celebrations, or satisfying any chocolate craving.

Why You’ll Love This Recipe
Decadent Flavor: The combination of deep chocolate and creamy, tangy filling offers a delightful taste experience.

Moist Texture: The cake’s moistness ensures each bite is tender and satisfying.

Versatility: Suitable for various occasions, from casual gatherings to special celebrations.

Make-Ahead Friendly: Prepare in advance and store, making party planning more manageable.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:
1 ¾ cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

For the Cream Cheese Filling:
8 ounces cream cheese, softened

½ cup unsalted butter, softened

1 ½ cups powdered sugar

1 teaspoon vanilla extract

Directions
Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Incorporate Boiling Water: Stir in the boiling water. The batter will be thin.

Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let the cakes cool completely in the pans on wire racks.

Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, beating until the mixture is creamy and well combined.

Assemble the Cake: Once the cakes are completely cooled, spread the cream cheese filling evenly over the top of one cake layer. Place the second layer on top, pressing gently to adhere.

Servings and Timing
Servings: Approximately 12 slices

Prep Time: 20 minutes

Cook Time: 35 minutes

Cooling Time: 30 minutes

Total Time: Approximately 1 hour and 25 minutes

Variations
Chocolate Ganache Topping: Drizzle a rich chocolate ganache over the assembled cake for added decadence.

Berry Addition: Incorporate fresh raspberries or strawberries between the layers for a fruity twist.

Nutty Crunch: Add chopped nuts, such as pecans or walnuts, to the cream cheese filling for texture.

Spice Infusion: Introduce a hint of cinnamon or espresso powder to the cake batter for a unique flavor profile.

Storage/Reheating
Storage: Store the assembled cake in an airtight container in the refrigerator for up to 5 days.

Freezing: Wrap individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.

Reheating: Allow refrigerated cake to come to room temperature for about 30 minutes before serving to enhance flavor and texture.

FAQs
What is the best way to ensure the cake layers are even?
Use a kitchen scale to divide the batter equally between the pans. Additionally, tapping the pans gently on the counter can help level the batter.

Can I use low-fat cream cheese for the filling?
While low-fat cream cheese can be used, it may result in a less creamy texture. Full-fat cream cheese is recommended for optimal richness.

How can I prevent the cake from sticking to the pans?
Ensure the pans are thoroughly greased and floured. Alternatively, use parchment paper liners for added assurance.

Is it possible to make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Check that all other ingredients are gluten-free as well.

Can I add cocoa powder to the cream cheese filling?
Adding cocoa powder to the filling will create a chocolate-flavored cream cheese layer, enhancing the chocolate intensity of the cake.

What type of cocoa powder is best for this recipe?
Unsweetened natural cocoa powder is recommended. However, Dutch-processed cocoa can be used for a smoother, milder chocolate flavor.

How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Can I make cupcakes using this recipe?
Yes, this recipe can be adapted for cupcakes. Adjust the baking time to 18–22 minutes, checking for doneness with a toothpick.

What is the best way to slice the cake cleanly?
Use a sharp, serrated knife dipped in hot water and wiped dry before each cut to achieve clean slices.

Can I add fruit to the cream cheese filling?
Yes, finely chopped fruits like strawberries or raspberries can be folded into the filling for added flavor and texture.

Conclusion
This Chocolate Cake with Cream Cheese Filling offers a delightful combination of moist chocolate layers and a creamy, tangy filling. Its versatility and rich flavor make it a perfect choice for various occasions. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake is sure to impress and satisfy.

Chocolate Cake with Cream Cheese Filling

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Indulge in the ultimate Chocolate Cake with Cream Cheese Filling—a moist, rich chocolate cake paired with a smooth, tangy cream cheese layer. Perfect for birthdays, holidays, or any time you crave a decadent dessert.

Instructions

Preheat oven and prepare pans: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the cake batter: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Bake: Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans on wire racks (approx. 30 minutes).
Prepare cream cheese filling: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Beat until fluffy.
Assemble: Once cakes are cooled, spread the cream cheese filling between the layers. Optional: dust with powdered sugar or frost as desired.