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Chocolate Cream Swirl Cake Recipe

User Rating 3.5 Star Rating (2 Reviews)

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chocolate cream swirl cake recipe

Chocolate Cream Swirl Cake Recipe

Deliciously rich and moist devil's food cake is swirled with a vanilla cream cheesecake filling and chocolate chips galore. Serve with a scoop of ice cream or whipped cream on top for a truly decadent dessert. The recipe uses a cake mix, so it goes together quite fast.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 1 (8 ounces) block cream cheese, at room temperature
  • 1/2 cup sugar
  • 3 large eggs, at room temperature, divided use
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cups miniature chocolate chips, divided use
  • 1 (18.25 ounce) box devil's food cake mix
  • 3/4 cup oil
  • 1/2 cup water
  • Optional ice cream or whipped cream for topping

Preparation:

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease pan liberally.

In a small bowl, beat cream cheese, sugar, 1 of the eggs, and vanilla extract until smooth. Fold in 1/4 cup of the miniature chocolate chips. Set aside.

In a large bowl, combine cake mix, the 2 remaining eggs, oil, and water. Fold in 1/2 cup of miniature chocolate chips. Pour chocolate cake batter into prepared pan.

Drop spoonsful of cream cheese mixture evenly over cake batter. Use a butter knife to swirl the cream cheese mixture throughout the chocolate cake batter, then top with remaining 1/2 cup miniature chocolate chips.

Bake 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool chocolate cream swirl cake to room temperature on rack before cutting.

Yield: about 36 servings, depending on cut size

User Reviews

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 5 out of 5
Dense, moist, and delicious!, Member collectiblegal

I've made this twice now to rave reviews. It's very moist and dense, but surprisingly not overly sweet. It's on my keeper list. Thanks!

7 out of 7 people found this helpful.

See all 2 reviews

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