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A slice of chocolate cake with cream cheese filling, topped with chocolate icing and colorful sprinkles, sits on a white plate with a gold fork. A jar of sprinkles is blurred in the background.
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5 from 5 votes

Chocolate Cake with Cream Cheese Filling

Who doesn’t love both cheesecake and regular cake? Then why not enjoy both at the same time? This decadent Chocolate Cake with Cream Cheese Filling is a rich, moist chocolate cake with a cheesecake layer baked right into it and topped with a chocolate glaze.
Prep Time30 minutes
Cook Time55 minutes
Cooling Time40 minutes
Total Time2 hours 5 minutes
Servings: 12
Calories: 586kcal
Author: Melissa Griffiths

Ingredients 

For the Cake:

  • 1 Chocolate Fudge cake mix with pudding in the mix around 15 ounce package
  • 1 cup sour cream
  • ½ cup water
  • ½ cup vegetable oil
  • 4 large eggs

For the Cheesecake Filling:

  • 8 oz. cream cheese softened
  • 1 egg
  • ⅓ cup sugar
  • 1 cup semisweet chocolate chips

For the Glaze:

  • ½ cup semisweet chocolate chips
  • ⅓ cup heavy whipping cream

Instructions

  • Preheat oven to 350°.
  • For the cake, place the cake mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Beat 2 to 3 minutes more until combined.
    1 Chocolate Fudge cake mix with pudding in the mix, 1 cup sour cream, ½ cup water, ½ cup vegetable oil, 4 large eggs
  • Pour ⅔ of the batter in a greased and floured 12-cup bundt pan.
  • Mix together filling ingredients. Spread filling over the batter and top with remaining batter
    8 oz. cream cheese, 1 egg, ⅓ cup sugar, 1 cup semisweet chocolate chips
  • Bake for 45-55 minutes until the cake springs back when lightly pressed and is starting to pull away from the sides of the pan.
  • Cool on wire rack for 20 minutes, then invert it onto a rack and cool 20 minutes more.
  • For the glaze, combine the chocolate chips and heavy whipping cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture has thickened slightly, 1 to 2 minutes.
    ½ cup semisweet chocolate chips, ⅓ cup heavy whipping cream
  • Place the cake on a serving platter and drizzle the warm glaze over it. (I usually just melt the chips with the cream in the microwave, put the glaze in a Ziploc, cut the corner and drizzle it over the cake.)
  • Store cake covered in the refrigerator.

Notes

Sour cream substitute: Greek yogurt or plain yogurt works in place of sour cream for a similar tangy flavor and moist texture.
White chocolate variation: Use white chocolate chips in the filling and glaze for a sweeter, milder flavor profile.
Raspberry swirl: Add 2-3 tablespoons of raspberry jam swirled into the cream cheese filling for a fruity twist.
Mint chocolate: Add 1 teaspoon peppermint extract to the filling and use mint chocolate chips for a refreshing variation.
Mini bundt cakes: Divide batter among mini bundt pans, reducing baking time to 25-30 minutes for individual servings.

Nutrition

Serving: 1of 12 pieces | Calories: 586kcal | Carbohydrates: 58g | Protein: 8g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 395mg | Potassium: 275mg | Fiber: 3g | Sugar: 36g | Vitamin A: 584IU | Vitamin C: 0.2mg | Calcium: 165mg | Iron: 3mg