Go Back
–+ servings
Cream cheese chocolate cake
Print Recipe
4.62 from 31 votes

Cream Cheese Chocolate Cake

This homemade Cream Cheese Chocolate Cake is so easy to make and absolutely delicious! It's moist and full of perfect chocolatey flavor. Everyone who tries it will love it! There's no need to reach for a box mix to make a delicious dessert.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Cake
Cuisine: Dessert Recipes
Keyword: Cream Cheese Chocolate Cake
Servings: 2 mini loaves
Author: Bee Yinn Low

Ingredients

  • 1 stick unsalted butter
  • 2/3 cup caster sugar
  • 2 medium eggs 2 oz each with shell
  • 2 tablespoons whipping cream or milk
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 2 teaspoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1/3 cup chocolate chip optional for topping

Cream Cheese Layer

  • 3.5 oz cream cheese softened
  • 2 tablespoons caster sugar
  • 1 tablespoon beaten egg
  • 1/2 teaspoon corn flour
US Customary - Metric

Instructions

  • Preheat the oven to 320°F (160°C). In a mixing bowl, add butter and sugar. Beat with a stand mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
  • Whisk the eggs and whipping cream in a clean bowl. Slowly drizzle the mixture into the butter mixture, continuing to mix until fully incorporated. Fold in the sifted cake flour, baking powder, cocoa powder, and salt using a spatula. Scrape down the sides of the mixing bowl and mix until the batter is smooth and well combined. Set aside.
  • To prepare the cream cheese filling, first soften the cream cheese at room temperature. Beat the softened cream cheese with a stand mixer or electric hand mixer until smooth. Add sugar, egg, and corn flour, and continue beating until the mixture is smooth and free of clumps. Set aside.
  • Pour half of the cake batter into the pan and shake it lightly to distribute it evenly. Spoon the cream cheese filling over the cake batter. Gently add the remaining cake batter on top of the cream cheese filling. Smooth the surface with the back of a spoon.
    Fill the pan with cake batter and cream cheese filling
  • Sprinkle the chocolate chips on top and bake the cake for 40 minutes, or until it is firm to the touch around the edges.
  • Cool the cake in the pan for 20 minutes. Then, remove the cake from the pan and let it cool completely on a rack before serving.

Video

Notes

Recipe Adapted by Enne Ty

Nutrition

Calories: 469kcal | Carbohydrates: 61.5g | Protein: 5.9g | Fat: 23.8g | Saturated Fat: 14.7g | Cholesterol: 111mg | Sodium: 195mg | Fiber: 1.7g | Sugar: 43.2g