Introduction to Chocolate Cake with Cream Cheese Filling
When two beloved desserts come together—moist Hershey’s chocolate cake and creamy cheesecake filling—you get a show-stopping treat perfect for any occasion. This cream cheese filled chocolate cake is rich, velvety, and just the right amount of sweet. Whether you’re baking for a birthday, holiday, potluck, or simply craving something indulgent, this cake offers the best of both worlds.
The recipe begins with a deeply flavorful chocolate batter made using classic unsweetened cocoa powder, like Hershey’s, for that signature dark chocolate flavor. A layer of sweet, tangy cream cheese filling swirled right into the batter gives this cake a marbled effect that’s as pretty as it is delicious. Recipes like this one are a favorite in decadent chocolate dessert collections and are especially popular with fans of cheesecake and chocolate pairings.
From a baking perspective, this dessert strikes a perfect balance of texture and flavor. The moist crumb of the chocolate cake contrasts beautifully with the smooth, slightly tangy cream cheese layer. It’s similar in concept to recipes like Black Bottom Cake, which also features a cheesecake-style filling layered into chocolate batter. But this version offers more flexibility—you can bake it in a 9×13-inch pan for casual slicing or use round cake pans for a layered presentation that’s fit for any celebration.
Why This Cake Is a Crowd Favorite
There’s a reason cream cheese filled chocolate cake quickly disappears at any gathering—it delivers rich, balanced flavor in every bite. The moist, dark chocolate crumb pairs perfectly with the smooth, tangy cream cheese layer, creating a contrast that’s deeply satisfying without being too heavy. It’s sweet, creamy, and indulgent without requiring layers of frosting or complicated steps.
One of the reasons this cake is so beloved is its nostalgic flavor. It brings back memories of after-school snacks, potluck tables, and birthday parties. But it’s also elevated enough to be featured in celebration cake ideas thanks to its rich flavor and presentation. You can leave it unfrosted for a rustic feel or dress it up with a chocolate ganache or cream cheese glaze.
From a culinary standpoint, this cake shares similarities with other classic chocolate cake variations, but the cream cheese layer sets it apart. Unlike a layered cake with frosting between slices, this one bakes the filling directly into the center, keeping the texture tender and the flavors balanced. It’s easy to slice, serve, and even freeze for later—all reasons why it’s a go-to recipe for both beginner and experienced bakers.
Ingredient Breakdown and Customization
Chocolate Cake Base
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Made with unsweetened cocoa powder (like Hershey’s) for deep, bold flavor
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Boiling water thins the batter and enhances cocoa richness
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Vegetable oil and whole milk keep the crumb soft and moist
Cream Cheese Filling
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A blend of cream cheese, sugar, egg, vanilla, and a touch of flour
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Smooth, sweet, and tangy—like a baked cheesecake layer
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Easily customizable with lemon zest or mini chocolate chips
Variations to Try
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Use cheesecake-flavored pudding in the filling for added richness
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Add raspberries or strawberries before baking for a fruity twist
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Swap in gluten-free flour 1:1 for a gluten-free version
Explore more flavor twists in creative cream cheese dessert recipes.
For ingredient function breakdowns, see flour’s role in baking.
Step-by-Step Instructions
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Preheat oven to 350°F and grease your chosen baking dish (9×13 or two 9-inch rounds).
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In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
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Add eggs, milk, oil, and vanilla. Beat on medium speed until smooth. Stir in boiling water (batter will be thin).
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In a separate bowl, beat softened cream cheese with sugar, egg, vanilla, and flour until creamy.
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For a 9×13 pan: pour half the cake batter into the pan. Drop spoonfuls of cream cheese filling and swirl lightly. Pour remaining batter on top.
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For round pans: divide chocolate batter, drop cream cheese filling into each, and swirl or layer as desired.
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Bake 35–40 minutes, or until a toothpick comes out mostly clean.
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Cool completely in the pan before slicing and serving. Dust with powdered sugar or top with ganache or frosting if desired.
Need visual help? Check out cake filling techniques.
More about baking temperatures and their effects.
Tips for Success
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Use room temperature cream cheese for a smooth filling
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Avoid over-swirl—too much mixing can muddy the layers
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Don’t overbake—the cake should be moist with a slightly fudgy center
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Let it cool completely before slicing for clean layers
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See more baking tips for cream cheese cakes
Flavor Variations & Add-Ins
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Mocha twist: Add espresso powder to the batter
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Chocolate chip cheesecake: Mix mini chips into the filling
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Nutty crunch: Swirl in chopped pecans or walnuts
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Double chocolate: Frost with chocolate cream cheese frosting
Need inspiration? Browse flavored cream cheese cake ideas.
Learn how vanilla extract boosts flavor in baking.
What to Serve With This Cake
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Fresh berries or berry compote
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A scoop of vanilla or coffee ice cream
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Lightly sweetened whipped cream
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Hot coffee or a tall glass of cold milk
Find serving inspiration in celebration dessert pairings.
Make-Ahead and Storage
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Store leftovers in an airtight container at room temperature for up to 2 days
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Refrigerate for longer freshness (up to 5 days)
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Freeze individual slices wrapped tightly in plastic and foil for up to 3 months
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Thaw overnight in the fridge or gently warm in the microwave
Get tips on cake storage and freezing for long-lasting freshness.
Common Mistakes to Avoid
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Using cold cream cheese – will cause a lumpy filling
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Not using boiling water – key to activating the cocoa
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Overbaking – leads to a dry cake and stiff filling
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Skipping the swirl step – prevents the creamy layer from integrating properly
For more help, visit common cake baking mistakes.
FAQs
Can I use a boxed chocolate cake mix?
Yes, but the homemade batter adds a richer flavor. If using boxed mix, reduce the water slightly since cream cheese adds moisture.
What type of cocoa powder should I use?
Use unsweetened natural cocoa powder like Hershey’s. Dutch-process may alter the texture and rise.
Can I bake this in cupcake form?
Yes! Just divide the batter and filling evenly into lined muffin tins. Reduce baking time to 18–22 minutes.
Do I have to swirl the filling?
Swirling is optional but recommended for a beautiful marbled look. You can also layer it in the center.
Can I freeze this cake?
Absolutely. Wrap slices tightly and freeze up to 3 months. Thaw before serving.
Cream Cheese Filled Chocolate Cake That’s Perfect for Every Celebration
Description
This cream cheese filled chocolate cake brings the best of both worlds: rich, moist chocolate cake swirled with a luscious cheesecake-style filling. It’s the perfect treat for birthdays, holidays, or any time you’re craving something indulgent, easy, and unforgettable.
Ingredients
For the chocolate cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened Hershey’s cocoa powder
2 cups granulated sugar
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 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
2 tablespoons all-purpose flour
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth.
Stir in the boiling water. The batter will be thin — this is normal. Set aside.
In a separate bowl, beat the cream cheese until smooth. Add sugar, egg, vanilla extract, and flour. Beat until fully combined and creamy.
If using a 9×13-inch pan: Pour about half the chocolate batter into the pan. Spoon the cream cheese mixture over the batter in small dollops and gently swirl with a knife. Pour the remaining batter over the top.
If using round cake pans: Pour chocolate batter into each pan evenly. Drop spoonfuls of cream cheese mixture into the batter and swirl lightly. You can also layer the filling between cakes if baking two full layers.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean. Do not overbake.
Cool completely in the pan before serving. Optional: dust with powdered sugar or frost with chocolate or cream cheese frosting if desired.
Notes
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Use Hershey’s unsweetened cocoa for classic flavor
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Boiling water ensures a moist, airy cake texture
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Cream cheese filling should be smooth and lump-free
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Swirl gently to keep layers distinct
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Store at room temp for 2 days or refrigerate up to 5
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Freeze slices for future chocolate cravings
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Optional toppings: powdered sugar, ganache, or chocolate cream cheese frosting
