Chocolate Cake with Cream Cheese Filling

Name: Chocolate Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 250 gr butter; 160 gr confectionery sugar; 4 eggs; 170 gr flour; 1 tsp baking powder; 30 gr cocoa powder; 5 tbsp fresh milk; 250 gr cream cheese; 60 gr confectionery sugar; 1 egg; 1 tbsp cornstarch; 1 tbsp fresh milk

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Chocolate Cake with Cream Cheese Filling is heaven in every bite! The cake is moist and chocolatey, with a rich cream cheese center that tastes like hidden frosting inside. And yes, if you’re feeling fancy, you can even top it with cream cheese frosting for double pleasure. Let’s bake it!

Two slices of chocolate cake with cream cheese filling on a golden plate.

I’ve always loved butter cakes for their simple, comforting flavor. This Chocolate Cake with Cream Cheese Filling takes that classic base and gives it a little surprise, the cream cheese isn’t on top as frosting, but baked right inside. Each bite is soft, moist, and has that tangy-sweet contrast I can never resist.

Over the years I’ve baked many variations, from the super most Thai Butter Cake and nostalgic Marble Cake to festive Lapis Surabaya and Indonesian favorite Bolu Tape Keju made with fermented cassava.

For tropical or nutty twists, I turn to Coconut Butter Cake and Almond Butter Cake. This chocolate version with cream cheese filling now has become a new favorite in my family.

Why You Will Love This Recipe

Moist and rich texture – The soft chocolate cake stays wonderfully moist, while the cream cheese filling adds extra creaminess. Together, they create a melt-in-your-mouth balance that’s hard to resist.
Quick and easy to make – No fancy skills or equipment required. Just follow the step-by-step instructions and you’ll have a beautiful cake ready to impress.
Two flavors in one – Why choose between chocolate cake and cream cheese frosting when you can have both? This recipe combines the best of both worlds in every slice.

Recipe Ingredients

Chocolate cake with cream cheese filling ingredients with labels.

Ingredient Notes

Cocoa Powder – Use your favorite unsweetened cocoa powder. For a deeper chocolate flavor, you can add a little chocolate paste or even swap in dark cocoa powder. This will give the cake a bolder, richer taste.

Cream Cheese – Always go for block-style cream cheese (not the spreadable tub version), as it holds up better for baking. Bring it to room temperature before mixing—just leave it on the counter for about 15–20 minutes so it blends smoothly without lumps.

Butter – Since this is a butter cake base, choose a good-quality unsalted butter. It gives the cake that signature rich flavor. Make sure it’s softened to room temperature for easier creaming.

Milk – A splash of milk keeps the batter moist and balances the richness of the butter and cream cheese. Whole milk is best, but you can substitute with your preferred milk.

How to Make Chocolate Cake with Cream Cheese

Step by step process of making the cream cheese filling.

STEP 1. Prepare the filling
Grease a 24 cm bundt pan with oil and set aside. In a mixing bowl, beat the cream cheese and sugar until smooth (Image 1). Add the egg and mix until combined (Image 2). Pour in the milk and cornstarch (Image 3), then whisk until silky. Transfer the mixture to a piping bag (Image 4) and chill in the refrigerator while you prepare the cake batter.

Step by step process photos of mixing the chocolate cake.

STEP 2. Cream the butter and sugar
In another bowl, beat the butter and sugar until pale, light, and fluffy (Images 5, 6). Add the eggs one at a time, mixing well after each addition (Images 7, 8).

Step by step process photos of mixing the dry ingredients into the batter.

STEP 3. Add the dry ingredients
Sift flour and baking powder into the batter (Images 9, 10). Mix until just incorporated (Image 11). Then sift in the cocoa powder (Image 12). Scrape down the sides of the bowl occasionally to ensure everything blends evenly.

Step by step process photos of mixing the chocolate batter for chocolate cake.

STEP 4. Add milk (and optional chocolate paste)
Pour in the milk and mix until smooth (Image 13). If you’d like a bolder chocolate flavor, stir in some chocolate paste (Images 14, 15). Pour half of the chocolate batter into the prepared pan. You can adjust the amount depending on whether you want a thicker base. Use a spoon to form a shallow gutter in the middle of the batter (Image 16).

Step by step process photos of pouring the batter into the pan and baking it.

STEP 5. Fill and bake
Take out the chilled cream cheese filling and pipe it into the gutter (Image 17). Cover with the remaining chocolate batter (Image 18) and smooth the top with a spoon or spatula (Image 19). Bake in a preheated oven at 356°F (180°C) for about 60 minutes, or until a skewer inserted in the center comes out clean (Image 20).

Let the cake cool in the pan for 10–15 minutes before removing it. Allow it to cool completely on a wire rack, then slice and enjoy your Chocolate Cake with Cream Cheese Filling!

Pro Tips

Soften your cream cheese – Let the cream cheese sit at room temperature for at least 15 minutes before mixing. This makes it smoother and easier to incorporate without lumps.
Always sift your dry ingredients – Sifting flour, baking powder, and cocoa powder removes lumps and helps the cake rise more evenly, giving it a lighter texture.
Form a proper gutter – When pouring the first half of the chocolate batter, create a deep enough gutter with a spoon. This helps hold the cream cheese filling in place. Using a piping bag makes it easier to control the filling and keep it centered.
Use block-style cream cheese – Avoid spreadable cream cheese, which contains more moisture and may make the filling runny. Block cream cheese gives a sturdier, creamier result.
Scrape the bowl often – Stop the mixer now and then to scrape down the sides of the bowl. This ensures the butter, sugar, and cocoa mix evenly, so you don’t end up with streaks of flour or cocoa.
Check doneness the right way – Insert a skewer or toothpick into the cake (avoiding the cream cheese pocket) to test if the chocolate part is baked through. If it comes out clean, the cake is ready.
Cool completely before slicing – The cream cheese filling needs time to set. If you slice the cake while still warm, the filling may ooze out.

Serving

Whenever I bake this Chocolate Cake with Cream Cheese Filling, I find myself sneaking a slice while it’s still a little warm. The chocolate is soft, the cream cheese is creamy, and honestly, it doesn’t need much else. But if you want to make it extra special, here are some of my favorite ways to serve it:

With a cup of tea or coffee – A simple slice and a hot drink is my go-to afternoon break. I especially love pairing it with a fragrant Rose Milk Tea or a colorful Butterfly Pea Tea.
For celebrations – When I want to dress it up, I dust the top with powdered sugar or drizzle a little chocolate glaze. Sometimes I even spread cream cheese frosting on top so it feels like two desserts in one.
Alongside other cakes – For gatherings, I like putting it next to other butter cake favorites like Lapis Legit, Strawberry Cream Cheese Butter Cake, or Vanilla Butter Fruit Cake.
With ice cream – A scoop of vanilla is the classic choice, but sometimes I go tropical and pair it with my Mango Ice Cream. The fruity sweetness is such a fun contrast to the rich chocolate.

FAQs about Chocolate Cake with Cream Cheese

Can I use cream cheese frosting instead of filling?

Yes! This recipe focuses on a cream cheese filling baked inside the cake, but you can also spread cream cheese frosting on top for extra indulgence. It’s the best of both worlds.

What type of cocoa powder is best for this cake?

Unsweetened cocoa powder works well, but you can use dark cocoa powder if you want a richer, bolder chocolate flavor. Some bakers even add chocolate paste for an extra punch.

How do I keep the cream cheese filling from sinking to the bottom?

Make sure your batter isn’t too thin and don’t overbeat it. You can also slightly chill the cream cheese mixture before spooning it into the cake batter, it helps it stay in place.

Can I make this cake ahead of time?

Yes, this cake keeps well! Bake it a day in advance and store it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to 5 days.

Two slices chocolate cake with cream cheese filling on a golden plate.

Storage

Keep the cake in an airtight container in the refrigerator for up to 5 days. Since it has a cream cheese filling, it’s best stored chilled. Bring slices to room temperature before serving, or warm them slightly in the microwave for a softer texture.