Cream Filled Chocolate Cake Recipe

If you’re in search of a dreamy, show-stopping dessert that’s pure chocolate heaven with a creamy surprise inside, this Cream Filled Chocolate Cake is everything you could wish for. The first slice releases a rich cocoa scent and reveals the pillowy layer of cream filling sandwiched between two ultra-moist chocolate layers, all wrapped up in a shiny ganache cloak. Whether you’re baking for birthdays, special occasions, or simply to satisfy a chocolate craving, this is the kind of cake people remember and request again. Grab your whisk and some basic pantry staples, because this chocolatey wonder is about to become your new favorite indulgence.

this Recipe

Ingredients You’ll Need

The ingredients for Cream Filled Chocolate Cake are refreshingly simple yet so crucial to delivering that decadent flavor, melting texture, and tempting look. Each component works its magic to create a dessert that feels both luxurious and comforting—here’s how each one matters.

• All-purpose flour: Provides the structure to hold all the luscious chocolate and cream together.
• Unsweetened cocoa powder: Lends deep, true chocolate flavor and gives the cake its rich color.
• Granulated sugar: Softens the cocoa’s bittersweet edge and keeps the cake moist.
• Baking soda: Aids in the rise for fluffy, tender cake layers.
• Salt: Balances the sweetness and intensifies all the flavors.
• Buttermilk: Adds moisture and subtle tang, making for a tender crumb.
• Vegetable oil: Ensures a soft, moist cake crumb instead of dryness.
• Eggs: Bind the batter together and offer structure and richness.
• Vanilla extract: Accentuates the chocolate and cream flavors with its aromatic warmth.
• Boiling water: Helps “bloom” the cocoa powder for a deeper chocolate taste and thins out the batter for ultimate moistness.
• Cream cheese (for filling): Brings tangy creaminess to the dreamy filling layer.
• Unsalted butter (for filling): Makes the filling fluffy and rich.
• Powdered sugar (for filling): Dissolves easily for that silky-smooth, sweet filling.
• Vanilla extract (for filling): Another layer of flavor to balance the sweet cream.
• Milk or cream (for filling): Adjusts the filling to your perfect spreading consistency.
• Heavy cream (for ganache): Creates an ultra-smooth, glossy ganache topping.
• Semi-sweet chocolate chips (for ganache): Melds with the cream for that signature luxurious finish.

How to Make Cream Filled Chocolate Cake

Step 1: Prepare the Pans and Preheat the Oven

Let’s get started! Begin by preheating your oven to 350°F (175°C) and preparing two 8-inch round cake pans. Grease and flour them well, or line the bottoms with parchment for extra insurance against sticking. This is a simple step, but it’s crucial—there’s nothing worse than a cake that won’t budge from the pan!

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, cocoa powder, sugar, baking soda, and salt. Whisking makes sure there are no lumps and that every bite will be deeply chocolatey and perfectly tender. The cocoa powder is the star here, so don’t skimp on quality!

Step 3: Combine the Wet Ingredients

In a separate medium bowl, mix up the buttermilk, vegetable oil, eggs, and vanilla extract. The buttermilk brings a subtle tanginess, while the oil ensures the cake stays soft and moist—not just on day one, but even days later if you have leftovers (though, trust me, that rarely happens).

Step 4: Create the Batter

Pour the wet ingredients into the dry ingredients, stirring until just combined. Then, gently add the boiling water. The batter will seem quite thin, but that’s the secret to incredibly moist chocolate cake. Don’t worry—it will bake up beautifully, with a rich and tender crumb.

Step 5: Bake the Cake Layers

Divide your luscious batter evenly between the two prepared pans. Bake for about 30-35 minutes, until a skewer poked into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely. Your kitchen will smell like a chocolate wonderland!

Step 6: Make the Cream Filling

While the cakes cool, prepare that irresistible cream filling. Beat the softened cream cheese and butter until smooth and creamy. Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Add in the vanilla extract for extra flavor, and thin the mixture with milk or cream until it’s spreadable but fluffy. This filling is the ultimate secret to our unforgettable Cream Filled Chocolate Cake.

Step 7: Prepare the Chocolate Ganache

In a small saucepan, gently heat the heavy cream until it just starts to simmer—don’t let it boil. Pour the hot cream over a bowl of chocolate chips and let it sit for five minutes. Whisk until the mixture is glossy and smooth, then allow it to cool slightly. This ganache will be the dramatic, silky finish your cake deserves!

Step 8: Assemble the Cake

Now comes the fun part. Place one completely cooled cake layer on your serving plate. Generously spread the cream filling all over, then gently top with the second cake layer. Pour the cooled ganache over the top, letting it drip luxuriously down the sides. Chill the cake for at least 30 minutes so the ganache sets just enough for perfect slicing—and serious admiration.

How to Serve Cream Filled Chocolate Cake

Garnishes

The final flourish can turn your Cream Filled Chocolate Cake into a true centerpiece. Fresh berries, chocolate curls, or a dusting of powdered sugar add a beautiful pop of color and a hint of extra flavor. For celebrations, a few edible flowers or sprinkles can make your cake feel instantly festive.

Side Dishes

This cake shines with a scoop of vanilla bean ice cream, a drizzle of raspberry sauce, or a handful of fresh berries on each plate. If you’re serving it for a party, offer cups of strong coffee or cold milk on the side—each sip is a perfect complement to chocolate’s intensity.

Creative Ways to Present

Want to impress your guests? Serve your Cream Filled Chocolate Cake as petite, extra-tall slices or as individual mini cakes if you have ring molds. Add a dollop of whipped cream and a cherry on top or drizzle with caramel sauce for a playful twist. Stack slices in a trifle with extra cream and fruit for a party-ready parfait.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cream Filled Chocolate Cake in an airtight container in the fridge. The flavors meld beautifully overnight, and the cream filling helps keep the cake tender and moist for several days—if it lasts that long!

Freezing

Surprisingly, this cake freezes well, too. For best results, slice the cake and wrap each piece tightly in plastic wrap, then place in a freezer-safe container. When a craving strikes, just thaw a piece in the fridge overnight for a little everyday luxury.

Reheating

If you love a slightly warm, almost molten chocolate experience, microwave a slice for a few seconds until just warmed through. The ganache gets gloriously glossy again, and the cream filling turns extra-melty. Just be careful not to overheat so the cream doesn’t separate.

FAQs

Can I use a different size cake pan?

Yes! You can use 9-inch pans instead, though the layers will be a bit thinner and might bake slightly faster, so start checking a few minutes early. For a tall, dramatic look, stick to 8-inch pans.

Can I make Cream Filled Chocolate Cake ahead of time?

Absolutely. You can bake the cake layers a day in advance and wrap them tightly once cooled. Assemble and frost the cake the day you plan to serve for a truly fresh, impressive dessert.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Does the cream filling need to be refrigerated?

Yes, because the filling contains cream cheese and butter, it’s safest to keep Cream Filled Chocolate Cake refrigerated. Let it come to room temperature for about 20 minutes before serving for the best texture and flavors.

Can I use dark chocolate for the ganache?

You sure can! If you prefer a richer and less sweet topping, use dark chocolate chips in place of semi-sweet. The ganache will be even more intense and perfect for serious chocolate lovers.

Final Thoughts

If you’ve never tried baking a Cream Filled Chocolate Cake before, you’re about to discover your new secret weapon for celebrations and cravings alike. The combination of ultra-moist chocolate layers, billowy cream filling, and glossy ganache is pure joy in every bite. Don’t be surprised if your friends and family start requesting this cake again and again—it’s truly that irresistible!