It was supposed to be a quick fix—a last-minute dessert for an unplanned dinner. I didn’t want to fuss with frosting or multi-layer cakes, just something sweet and easy that could bake while I set the table. I reached for pantry staples and started mixing a humble chocolate cake batter. Then came the twist: I swirled in a velvety cream cheese filling, hoping for the best.
What emerged from the oven looked simple, but one slice told a different story. Moist chocolate cake with a luscious, tangy-sweet center… rich, dark, and perfectly tender. It didn’t need a glaze, frosting, or decoration. It was perfect as-is—and after the first bite, the room fell silent. Then came the requests: “Can I get this recipe?” “Is there more?” “You made this from scratch?”
And so, this Chocolate Cake with Cream Cheese Filling was born—a no-fuss dessert that tastes like a hidden treasure.
đź›’ Ingredients
For the Chocolate Cake Batter:
- 1Âľ cups all-purpose flour
- 1 cup granulated sugar
- â…“ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- ½ cup vegetable oil
- 1 tbsp white vinegar or apple cider vinegar
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- â…“ cup sugar
- 1 large egg
- ½ tsp vanilla extract
- Optional: ½ cup mini chocolate chips for extra indulgence
Step-by-Step Instructions :. . .
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