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Decadent Chocolate Cake with Cream Cheese Filling

Decadent Chocolate Cake with Cream Cheese Filling

This decadent chocolate cake with cream cheese filling is a rich and indulgent dessert that combines moist layers of chocolate cake with a smooth, tangy cream cheese center. Perfect for birthdays, holidays, or any special occasion, this cake is as beautiful as it is delicious. With the right balance of sweetness and creaminess, it’s a treat that will impress every guest and leave them asking for seconds.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling & Assembly Time 45 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake:
  • 2 cups all-purpose flour
  • 1 ¾ cups sugar
  • ¾ cup unsweetened cocoa powder Dutch-processed preferred
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • ½ cup unsalted butter softened
  • ½ cup vegetable oil
  • 3 large eggs room temperature
  • 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar
  • 1 tsp vanilla extract
  • 1 cup hot coffee or hot water
For the Cream Cheese Filling:
  • 12 oz cream cheese softened, full-fat
  • ½ cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Optional Frosting/Decoration:
  • Chocolate ganache or buttercream
  • Fresh berries chocolate shavings, or cocoa powder dusting

Method
 

Prepare the Pans:
  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Make the Cake Batter:
  1. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
  3. Add dry ingredients alternately with buttermilk, beginning and ending with dry. Mix just until combined. Stir in hot coffee to thin the batter.
Make the Cream Cheese Filling:
  1. Beat softened cream cheese, powdered sugar, egg, and vanilla until smooth and creamy.
Assemble the Cake:
  1. Pour half the chocolate batter into each prepared pan.
  2. Spoon cream cheese filling evenly over the batter in both pans, keeping it about 1 inch away from the edges.
Cover with remaining batter.
    Bake the Cake:
    1. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
    Frost & Decorate (Optional):
    1. Frost with ganache or buttercream, decorate with fresh berries, or dust with cocoa powder.

    Notes

    Storage & Make-Ahead Tips:
    Store cake covered in the refrigerator for up to 4 days.
    Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw overnight before assembling.
    Individual slices can also be frozen for quick treats later.