Chocolate Cake with Cream Filling is the ultimate treat for chocolate lovers. The first time I made this cake, it instantly became a family favorite. The moist chocolate layers, paired with a fluffy creamy filling for cakes, create the perfect balance of rich and light. What makes this recipe even better is that it’s easy, beginner-friendly, and ready in just about an hour. Each bite tastes like something you’d order at a bakery, but you can make it effortlessly at home.
If you’ve been searching for the best chocolate cake with cream filling or want to know how to make a cream-filled chocolate cake that’s moist and rich, this recipe is exactly what you need.
Why You’ll Love This Recipe
- Moist and flavorful chocolate cake layers with a creamy filling.
- Uses a cake mix base for convenience but tastes like homemade.
- Easily customizable with sprinkles, fruit, or chocolate drizzle.
- Perfect for birthdays, holidays, or any celebration.
- Beginner-friendly and nearly foolproof.
Mini History / Fun Fact
The idea of a chocolate layer cake with filling dates back to the late 19th century when bakers began experimenting with sponge cakes and creams. Since then, countless variations have appeared, from cream-filled chocolate snack cakes to elegant celebration cakes. Today, the classic chocolate cake with cream filling remains one of the most popular desserts worldwide because of its timeless flavor and versatility.
Ingredients
For the Cake
- 1 (15.25 oz) box chocolate cake mix, plus additional ingredients called for on the box
- 1 small box instant chocolate pudding, divided
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar, divided
- 1 (8 ounce) container Cool Whip, thawed and divided
- ½ cup cold milk
Optional Add-Ins
- Chocolate chips (for extra richness)
- Fresh berries (for a fruity twist)
- Sprinkles or shaved chocolate (for decoration)
Step-by-Step Instructions
Prep the Cake Pans
Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray with cooking spray.
Mix the Batter
Prepare the cake batter according to the package instructions, adding 1/3 cup of the dry pudding mix for extra moisture and flavor. Divide evenly between the pans.
Bake the Cakes
Bake according to the cake mix instructions. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks.
Level the Cakes
Once cooled, slice off the rounded tops with a serrated knife to create flat, even layers. This step is optional but helps the cake look professional.
Make the Cream Filling
Beat softened cream cheese and 2 tablespoons powdered sugar until smooth. Fold in half of the Cool Whip. Spread this filling evenly between the two chocolate cake layers.
Prepare the Frosting
Whisk together the remaining dry pudding mix, 2 tablespoons powdered sugar, and cold milk until thick. Fold in the remaining Cool Whip. Frost the cake on top and sides. Garnish with sprinkles if desired.
Chill and Serve
Refrigerate for at least 1 hour (or overnight) to allow the flavors to set before slicing and serving.
Pro Tips for Success
- Make sure the cakes are completely cool before adding the cream filling.
- Use a serrated knife for cleaner slicing of cake layers.
- Chill the cake overnight for the best texture and flavor.
- For a richer taste, drizzle with chocolate ganache before serving.
Delicious Variations
- Fruit-Filled Chocolate Cake: Add fresh raspberries or strawberries between the layers.
- Chocolate Chip Version: Mix chocolate chips into the batter for extra decadence.
- Ganache-Topped Cake: Replace frosting with a glossy chocolate ganache for a more elegant finish.
Serving Suggestions
- Pair with a scoop of vanilla ice cream.
- Serve with fresh berries for a refreshing contrast.
- Enjoy with a hot cup of coffee or a glass of cold milk.
Nutritional Information (per slice, approx.)
- Calories: 365
- Carbohydrates: 42 g
- Protein: 4 g
- Fat: 20 g
- Sodium: 280 mg
Note: Adding extras like fruit or chocolate chips will adjust these values.
Storage & Leftovers
- Fridge: Store covered in the refrigerator for up to 4 days.
- Freezer: Freeze tightly wrapped slices for up to 2 months.
- Reheat: Allow frozen slices to thaw in the fridge overnight before serving.
Conclusion
If you’re looking for a simpler version of chocolate cake, consider trying the One Bowl Chocolate Cake. This recipe offers a moist, rich chocolate cake with minimal cleanup, making it perfect for quick desserts or beginner bakers. Its deep chocolate flavor and light texture make it a delightful treat on its own or as a base for various fillings and frostings.
Now you know how to make the best Chocolate Cake with Cream Filling — moist, creamy, and irresistibly rich. Have you tried this recipe yet? Share your twist in the comments and don’t forget to save this recipe for your next special occasion!
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FAQs
Q: How to make cream filling for cake?
A: This recipe uses cream cheese, powdered sugar, and Cool Whip to create a smooth and fluffy filling that complements the chocolate cake layers.
Q: What fillings go best with chocolate cake?
A: Cream cheese filling, whipped cream, chocolate mousse, or even fruit preserves are all delicious choices.
Q: What should I put in the middle of my chocolate cake?
A: A light cream filling balances the richness of the cake, but you can also use ganache, buttercream, or fruit compote.
Q: How to put cream in the middle of a cake?
A: Simply spread the cream filling evenly over the bottom cake layer, then carefully place the second layer on top.
Chocolate Cake with Cream Filling – Moist, Creamy, and Easy to Make
- Total Time: 1 hr
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Moist chocolate cake layered with a fluffy cream filling and topped with light chocolate frosting—easy, creamy, and absolutely irresistible.
Ingredients
1 (15.25 oz) box chocolate cake mix, plus additional ingredients called for on the box
1 small box instant chocolate pudding, divided
4 ounces cream cheese, softened
¼ cup powdered sugar, divided
1 (8 ounce) container Cool Whip, thawed and divided
½ cup cold milk
Instructions
1. Preheat oven to 350°F. Line two 9-inch round cake pans with parchment and spray with cooking spray.
2. Prepare cake batter according to package instructions, adding 1/3 cup dry pudding mix. Divide between pans.
3. Bake according to package instructions. Cool 10 minutes, then transfer to wire racks.
4. Slice rounded tops if desired.
5. For cream filling, beat cream cheese and 2 tbsp powdered sugar until smooth. Fold in half of Cool Whip. Spread between cake layers.
6. For frosting, whisk remaining pudding mix, 2 tbsp powdered sugar, and cold milk until thick. Fold in remaining Cool Whip and frost cake.
7. Chill 1 hour or overnight before serving.
Notes
Optional: Add chocolate chips, fresh berries, or sprinkles for variation.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 42g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Chocolate Cake with Cream Filling, cream-filled chocolate cake, layered chocolate cake, best chocolate cake recipe