This chocolate cream cheese cake is pure Southern comfort in dessert form. It’s like eating a moist chocolate cake and cheesecake at the same time. The cake’s deep chocolate flavor, paired with a smooth cream cheese chocolate ganache frosting, makes it perfect for any occasion. It looks extra fancy, but is simple to make.
The Best Chocolate Layer Cake with Cream Cheese Inside & Out
This Chocolate Cream Cheese Cake brings together the rich, comforting flavors of a classic Southern dessert with a little twist. It’s inspired by the much-loved black bottom cupcakes, blending moist chocolate cake with a creamy swirl of cheesecake filling.
The cake itself is so tender and moist, with just a hint of cinnamon for warmth, that it’s heavenly even without the frosting—but why stop there?
It’s hard to beat the rich chocolate cream cheese frosting, which adds a decadent layer of smooth, creamy goodness. It’s not too sweet and has a thicker consistency, making it ideal for gatherings where you don’t want the frosting melting as it sits out.
The secret ingredient in this cake recipe is the brewed coffee. Now, don’t worry. You won’t taste the coffee, but it really brings out the deep chocolate flavor, making each bite even more indulgent, like fudge brownie pie. The cake is baked until perfectly fluffy and light, with the cream cheese filling creating little pockets of cheesecake-like richness throughout.
You could top this with a fudgy chocolate frosting or I love it with a classic cream cheese frosting, but with the cream cheese filling, I wanted to try a cream cheese frosting that was chocolate.
Most cream cheese frostings have butter and cream cheese and powdered sugar but this one is completely different. The only sweetness is from the semi-sweet chocolate chips which are melted with evaporated milk instead of cream like a traditional ganache. This is then added to cream cheese for the most wonderful frosting.
It’s the kind of dessert that feels homemade in the best way—simple ingredients but a final result that’ll have everyone asking for seconds. I have to admit, this cake recipe has become one of my favorites, and I’m not even a chocolate lover. I think it’s because most chocolate cake recipes are all chocolate and breaking it up with cream cheese gives it some balance.
If you love chocolate but don’t want to commit to a layer cake, try a chocolate bread pudding, it comes together quickly and is always a favorite.
Why This Will Be Your New Favorite Cake
- Rich chocolate flavor: There’s rich chocolate in both the cake and the frosting. Pairing perfectly with cream cheese. It’s a chocolate lover’s dream.
- Perfectly Moist: Thanks to the addition of buttermilk, this cake stays incredibly moist, with a tender crumb that melts in your mouth.
- Perfect for any occasion: Whether you make this cake for a birthday, a party, or just to share with your family and friends, you won’t be disappointed by the decadent, creamy cream cheese frosting and indulgent chocolate cream cheese cake layers.
What You’ll Need to Make Chocolate Cake Using Buttermilk
- Pantry staples: You’ll need all-purpose flour, brown sugar, white sugar, vegetable oil, baking soda, baking powder, vanilla extract, cinnamon, and salt.
- Dairy: I use buttermilk and unsalted butter. If you don’t have buttermilk, it’s easy to make your own buttermilk.
- Coffee: I use one cup of brewed coffee at room temperature for this recipe. It adds a depth to the chocolate and you’re cake will not taste like coffee. You can eliminate it and just add a cup of water.
- Eggs: You’ll need 4 whole eggs for this recipe. They add structure and make the cake fluffy.
- Cream cheese: I use a full-fat cream cheese block for this recipe. Don’t use the kind that comes in a tub.
- Semisweet chocolate chips, mini chocolate chips and cocoa powder: The semisweet chips are melted and mixed in with the cream cheese and evaporated milk to make the frosting. You could use dark chocolate chips for a more intense flavor. The mini chips are for the cream cheese filling, they add a little texture to the cake. They can also be used to decorate the top. The unsweetened cocoa powder is used in the cake.
- Evaporated milk: Makes the frosting thicker than traditional cream cheese frosting made with powdered sugar.
Should I Use Dutch-Process Cocoa Powder or Natural Cocoa Powder?
Dutch-process cocoa powder and natural cocoa powder are both used in baking, but they have some key differences. On one hand, Dutch-process cocoa powder is treated with an alkaline solution to neutralize its acidity, which gives it a darker color and a smoother, milder flavor. It also tends to dissolve better in liquids. On the other hand, natural cocoa powder is untreated, which means it retains its natural acidity and has a more intense, fruity flavor. This acidity can react with baking soda to help baked goods rise, which is why I use it for the chocolate cake layers.
How to Make a Chocolate Cake with Cream Cheese Filling and Frosting
Step One: Prepare the Filling
In a stand mixer, beat cream cheese, sugar, eggs, and flour together until smooth. Mix in mini chocolate chips and set aside.
Step Two: Make the Cake Batter
In a bowl, whisk together brown sugar, flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. In another bowl, combine buttermilk, coffee, vegetable oil, and eggs. Mix the wet and dry ingredients until smooth, then pour the cake batter into the prepared pans.
Step Three: Add the Filling
Spoon the cream cheese mixture evenly over the chocolate cake batter in each pan. Bake for about 35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans on a cooling rack, then remove them.
Step Four: Prepare the Frosting
Heat evaporated milk in the microwave until hot. Stir in semisweet chocolate chips until melted and smooth. Cool to room temperature, then beat in cream cheese until the frosting is smooth and creamy.
Step Five: Assemble the Cake
Place one cake layer on a plate, level the top, and spread frosting around the edge.
Place the second layer on top, bottom-side up, and frost the top and sides.
Make Ahead
You can make this cake ahead of time by making the cake layers and freezing them. Simply wrap them in plastic wrap and foil and freeze them for up to 2 months. Before assembling the cake, let the layers thaw in the fridge overnight, make the frosting, then frost the cake.
The frosting can also be made ahead of time and stored in the fridge for 1-2 days. Let it come to room temperature before beating it to make it fluffy again.
Storage
This cake will last in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for up to 3 months.
A Few Recipe Notes
- Using room temperature ingredients will make everything blend much easier.
- Make the cake layers ahead of time, it’s easier to frost a cold cake.
- Don’t overmix the cake batter, or you may end up with a dense cake.
Don’t Forget!
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Ingredients
- 2 cups brown sugar
- 1 ¾ cups flour
- ¾ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 cup coffee room temp
- ½ cup vegetable oil
- 2 eggs
Filling
- 8 ounces cream cheese room temp
- 4 tablespoons sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons flour
- 1 cup mini chocolate chips more for decorating
Frosting
- 1 ¼ cup canned evaporated milk
- 24 ounces semisweet chocolate chips
- 10 ounces cream cheese
Instructions
- Preheat oven to 350º. Line 2 9 inch cake pans with parchment paper and coat with butter and flour. Tap out any excess flour.
- Filling: In a medium bowl, beat the cream cheese, sugar, eggs and flour until creamy. Mix in mini chocolate chips. Set aside.
- In a large bowl whisk the sugar, flour, cocoa, baking soda, baking powder, cinnamon and salt, making sure that there are no lumps. In a separate bowl or large measuring cup, whisk together the buttermilk, coffee, oil and eggs. Pour into the dry mixture and whisk until smooth. Divide equally between the two cake pans.
- Divide the filling in half and spoon half over each cake pan. Bake for 35 minutes until a toothpick comes out clean and the top springs back when touched. Let cool in the pan on a wire rack. When cooled, run an offset spatula around the cake to loosen the edges and turn out onto a wire rack.
Frosting
- Place the evaporated milk in a large glass measuring cup or bowl and microwave for 2-3 minutes until bubbly and hot. While hot, whisk in chocolate chips, whisking until shiny and smooth. Let cool to room temperature.
- In a large bowl beat the cream cheese until light and fluffy, about 1 minute. Gradually add the cooled chocolate mixture beating until it is smooth.
To assemble
- Place 1 layer on a cake plate and even the top with a serrated knife. Pipe a ridge of frosting around the outside of the top and then fill in with more frosting. Even out the second cake layer with a serrated knife and flip it so that the bottom of the cake layer is facing up. Place most of the frosting on top and use an offset spatula to spread it down the sides. Once the sides are covered, spread it evenly across the top. Decorate with mini chocolate chips.
Notes
- Refrigerate before slicing to let the frosting set.
- You can use any type of chocolate or cream cheese frosting for this cake.
- You can freeze the cake layers once they have cooled until you are ready to decorate.
- You can also freeze the decorated cake if you have an airtight container to hold it.
Can I make this cake in a 9 x 13 inch pan instead? I have a retirement party to go to and want to make this cake.
Yes, you will have to increase the baking time a bit.
Can anything else be used instead of the coffee?
YOu can just add water instead.
Can you make cupcakes instead of cake?
Yes, but you need to make some adjustments. I gave those in a separate post: https://easysoutherndesserts.com/chocolate-cream-cheese-cupcakes/