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Chocolate Cream Swirl Cake Recipe

User Rating 3.5 Star Rating (2 Reviews)


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


  • 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


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

Reviews for this section have been closed.

 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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