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Chocolate Cake with Cream Cheese Filling Recipe

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4 from 63 reviews

  • Author: Ava
  • Total Time: 37 minutes
  • Yield: 12 servings

Description

A rich and moist chocolate cake filled with a creamy, sweet cream cheese filling studded with semi-sweet chocolate chips. This luscious dessert combines the convenience of a boxed chocolate cake mix with a homemade cream cheese filling, baked to perfection and best served the next day for enhanced flavor.

Ingredients

Cake Ingredients

  • 1 Chocolate Cake Mix
  • Ingredients needed to prepare cake mix as directed on the box (typically oil, water, eggs)

Cream Cheese Filling

  • 8 ounces Cream Cheese, softened
  • 1/2 cup Sugar
  • 1/4 cup Oil
  • 1 Large Egg
  • 6 ounces Semi-Sweet Chocolate Chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour your chosen baking pan or use a baking spray with flour to prevent sticking.
  2. Prepare Cake Batter: Make the chocolate cake mix according to the instructions on the box, typically by combining the cake mix with specified amounts of oil, water, and eggs.
  3. Pour Batter into Pan: Pour the prepared cake batter into your preferred baking pan, such as a 9×13 inch pan, Bundt pan, cupcake tins, or 8- or 9-inch round pans.
  4. Make Cream Cheese Filling: In a medium bowl, blend the softened cream cheese and sugar until smooth. Then, stir in the oil and the large egg until fully combined.
  5. Add Chocolate Chips: Fold the semi-sweet chocolate chips gently into the cream cheese mixture.
  6. Add Filling to Batter: Drop spoonfuls of the cream cheese filling evenly over the chocolate cake batter. Allow the filling to sink slightly into the batter, then swirl a knife through the filling and batter to incorporate it lightly beneath the surface.
  7. Bake: Bake according to the time suggested on your cake mix box, or until a toothpick inserted into the center comes out clean, typically around 30-35 minutes depending on pan size.
  8. Cool: Let the cake cool for about 10 minutes in the pan. If you used a Bundt or round pan, invert onto a plate to cool fully; if you used a 9×13 inch pan, cooling can be done in the pan.
  9. Chill and Store: Allow the cake to cool completely, then cover with foil or plastic wrap and refrigerate to set the cream cheese filling.
  10. Serve: This cake is best served the next day to allow flavors to meld and filling to become firm yet creamy.

Notes

  • Ensure the cream cheese is softened to room temperature for easier mixing and smoother filling.
  • Swirling the filling allows it to distribute nicely without sinking all the way to the bottom.
  • You can vary the pan type but baking times may vary accordingly; always check doneness with a toothpick.
  • Storing the cake in the refrigerator helps maintain the cream cheese filling’s texture and freshness.
  • For a decorative touch, dust the cooled cake with powdered sugar or drizzle melted chocolate over the top before serving.
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-cake-with-cream-cheese-filling-recipe/