The ease of a Chocolate Cake but fancied up with an easy Cream Cheese Filling. So moist, no frosting is needed or even wanted. Seriously.
Easy Chocolate Box Cake Recipe
My oldest baby-child, who is a chocolate-loving machine, has requested this cake for every single birthday for as long as I can remember.
Note, that he is a grown man now and when I ask him what he wants for his birthday treat he looks at me like I've just asked the world's dumbest question.
I bought a whole cookbook just so I could have this recipe.
Because, back in another chapter of my life, our school office professional brought this cake to a fundraiser the school was having.
I was hooked from the first bite... I love the moist chocolate cake, the creamy, cream cheese layer, and the little surprise bite of chocolate chips... Dreamy.
If you can make a boxed cake mix, you can make this cake be amazing.
It's so simple I can make it in my sleep. You will be able to, too.
Bake this cake the day before. This allows the chocolate chips to firm up a little and makes the cake even more moist (moister... is that a word?!).
The hardest part of this cake recipe is NOT eating it the first day and fighting everyone off it.
This cake is very versatile--I used a Bundt pan this time, but often make it in the 9x13 pan. The Bundt pan makes it look a little bit fancier.
I use baking spray that has a little flour in it. It's worth buying if you plan to use the Bundt pan. There are too many nooks and crannies to trust my greasing/flouring.
The recipe works perfectly for cupcakes, too. The filling is easy to work with and does its own thing, even in a cupcake.
Easy ingredient list for an easy, but impressive cake.
- Chocolate Cake Mix--I like using a devil's food cake mix, but have used German chocolate mixes, too.
- Ingredients need to prepare cake mix--As directed on the box. They usually require oil, water, and eggs.
- Cream Cheese--I used full fat, but light cream cheese will work just fine.
- Sugar--To give a little sweetness to the cream cheese filling layer.
- Oil--Canola oil is my favorite oil for baking. Other oils that work include vegetable and corn oil. Just make sure you use one that has a very mild flavor.
- Egg--Always use large eggs when baking for best results.
- Chocolate Chips--Semi-sweet chips are our favorite, but use what you like! This could be a fun place to add some variety to the recipe. Try milk chocolate, butterscotch chips, chocolate chunks, white chocolate or even peanut butter chips.
How to Make Chocolate Cake with Cream Cheese Filling
Preheat the oven and grease the cake pan.
Make the boxed chocolate cake mix as indicated on the box.
Pour it into the pan of your choice--9x13, Bundt, cupcakes, 2-8 or 9 inch round, etc.
Make the filling by creaming together softened cream cheese and sugar. Then stir in the oil and egg.
Lastly, fold in the chocolate chips.
Drop the cream cheese filling into the chocolate cake batter by the spoonful. Allow the filling to sink into the batter.
Bake until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in the pan if you are inverting to a plate for serving. If you baked in a 9x13 pan no need to invert.
Allow to cool completely. Cover with foil or plastic wrap.
Best if served the next day.
Use a different flavor of cake mix or choose a different kind of chips if you would like to try a variety!
- Pumpkin cake mix with white chocolate chips
- Chocolate cake mix with peanut butter chips
- Carrot cake with cinnamon chips
- Strawberry cake with white chocolate chips or dark chocolate chips
- Lemon cake with white chocolate chips
Cake with no Frosting
If you feel it MUST have a frosting, stir a 3-ounce package of instant chocolate pudding into an 8-ounce container of whipped topping and spread it on.
However, we never serve it with frosting.
I kind of like making a simple cake without a mixer. Just me and my whisk.
A little note... if you know someone who likes to cook and you are on the lookout for a small present for them... buy them that whisk. And, get yourself one while you're at it.
I like using a Bundt pan for this cake because it makes it look as special as it tastes.
I think this cake tastes the best on day 2, but it stays tasty for several days after that. I would recommend eating it all by day 4-5.
Because of the cream cheese filling, it should be covered and placed in the refrigerator.
However, that's never been a thing at my house. I made it for my son's birthday. Fought everyone away for a day. Served it at the party and there was one measly piece left the next morning.
That piece was quickly polished off for someone's breakfast.
If chocolate isn't what you're hankering for right now, maybe a sweet and tangy Lemon Jello Cake is what you're after.
Blueberry Banana Bread is a great recipe for something a bit more fruity.
DID YOU TRY THIS RECIPE?
Lastly, if you made Chocolate Cake with Cream Cheese Filling following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag me on Instagram! Seeing your photos is my favorite thing!
- Do not use the same utensils on cooked food, that previously touched raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Chocolate Cake with Cream Cheese Filling
- 1 Chocolate Cake Mix
- Ingredients need to prepare cake mix--As directed on the box oil, water, eggs
- 8 ounces Cream Cheese softened
- ½ cup Sugar
- ¼ cup Oil
- 1 Large Egg
- 6 ounces Semi-Sweet Chocolate Chips
- Preheat the oven to 350 degrees. Grease and flour the cake pan or use baking spray with flour.
- Make the boxed chocolate cake mix as indicated on the box.
- Pour the cake batter into the pan of your choice--9x13, Bundt, cupcakes, 2-8 or 9 inch round, etc.
- In a medium bowl, make the filling by mixing together softened cream cheese and sugar. Then stir in the oil and egg.
- Lastly, fold in the chocolate chips.
- Drop the cream cheese filling into the chocolate cake batter by the spoonful. Allow the filling to sink into the batter.
- Bake following the time suggestions on the cake mix box or until a toothpick inserted into the center of the cake comes out clean.
- Cool 10 minutes in the pan if you are inverting to a plate for serving. If you baked in a 9x13 pan no need to invert.
- Allow to cool completely. Cover with foil or plastic wrap. Store in the refrigerator.
- Best if served the next day.