Chocolate Cake with Cream Cheese Filling is one of those desserts that never fails to impress. With rich, moist layers of deep chocolate flavor and a creamy, slightly tangy center, this cake hits that perfect balance between decadent and comforting. Whether I’m baking it for a celebration or just craving something indulgent, this is the cake I turn to.

Chocolate Cake with Cream Cheese Filling

Why I Love This Recipe

I love how this cake delivers two classic favorites in one bite: the intense cocoa flavor of chocolate cake and the smooth, sweet tang of cream cheese filling. The contrast in texture makes it extra satisfying, and the fact that it’s easy to put together is a huge bonus. It feels like something I’d get from a bakery, but I can make it at home without a fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cream cheese filling:

Cream cheese, softened
Granulated sugar
Egg
Vanilla extract

For the chocolate cake:

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Vegetable oil
Eggs
Buttermilk (or milk + vinegar/lemon juice)
Vanilla extract
Hot water or hot coffee (for deeper flavor)

Optional frosting or glaze:

Powdered sugar
Cocoa powder
Milk or cream
Butter
Vanilla extract

Directions

Make the filling: I beat the cream cheese, sugar, egg, and vanilla together until smooth and creamy. I set it aside.
Prepare the cake batter: I whisk the dry ingredients in one bowl—flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another bowl, I mix oil, eggs, buttermilk, and vanilla. Then I gradually mix the dry ingredients into the wet and pour in the hot water or coffee last to smooth out the batter.
Assemble: I pour half of the chocolate batter into a greased and floured bundt pan or loaf pan. Then I spoon the cream cheese mixture over the batter, being careful not to let it touch the edges. I pour the rest of the chocolate batter on top.
Bake: I bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. I let it cool in the pan for 10–15 minutes before turning it out.
Frost or glaze (optional): I drizzle a simple chocolate glaze or dust the cake with powdered sugar once it’s completely cool.

Servings and Timing

Servings: 10–12 slices
Prep time: 20 minutes
Bake time: 50–60 minutes
Total time: About 1 hour 20 minutes

Variations

I sometimes stir mini chocolate chips into the cream cheese layer for added texture.
For a fun twist, I swirl raspberry or strawberry jam into the filling.
I use a chocolate ganache topping for a more decadent finish.
This recipe also works beautifully as cupcakes with a hidden cream cheese center.

Storage/Reheating

I store the cake in an airtight container in the fridge for up to 4 days.
To serve, I let slices sit at room temperature for about 30 minutes or microwave them briefly for a warm, soft texture.
I freeze leftover slices by wrapping them individually and storing them in a freezer bag. They last up to 2 months.

FAQs

Can I use boxed cake mix?

Yes, when I’m in a hurry, I use a chocolate cake mix and just prepare the cream cheese filling from scratch.

Can I make this cake in a loaf or sheet pan?

Absolutely. I just adjust the baking time—loaf pans may need up to 60 minutes, while sheet pans take around 35–40 minutes.

How do I keep the cream cheese layer from sinking?

I gently spoon the filling in the middle and avoid spreading it too close to the edges. This helps it stay centered during baking.

Can I use low-fat cream cheese?

I prefer full-fat for the best texture, but low-fat works if that’s what I have on hand—it just makes the filling slightly softer.

Is the hot water or coffee necessary?

Yes, it enhances the chocolate flavor and makes the batter smooth and pourable. Coffee doesn’t make it taste like coffee—it just deepens the chocolate flavor.

Conclusion

Chocolate Cake with Cream Cheese Filling is a rich, show-stopping dessert that’s surprisingly easy to make. I love the mix of textures and flavors—moist chocolate cake and creamy filling wrapped into one irresistible slice. It’s a crowd-pleaser every time I make it, and I always keep it in mind for birthdays, holidays, or just when I want something special.