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Chocolate Cream Filled Cake

Chocolate Cream Filled Cake
Makes:
12 to 16 servings
Prep Time:
30
minutes
Total Time:
180
minutes
based on
48 reviews
This beautiful Chocolate Cream Filled Cake is a delicious dessert for the chocolate lovers in the family!

In this recipe:



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Ingredients:

  • FILLING
  • 1/4 cup granulated sugar
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • CAKE
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup water
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter), softened
  • 3 large eggs
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • GLAZE
  • 2 oz. NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken into small pieces
  • 2 teaspoons vegetable shortening, divided
  • 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt® pan.

FOR FILLING:
COMBINE
sugar, cream cheese, egg and vanilla extract in small mixer bowl for 2 to 3 minutes. Beat at low speed for 2 to 3 minutes, scraping bowl often, until smooth.

FOR CAKE:
COMBINE
flour, sugar, water, cocoa, butter, egg, baking powder, baking soda, and vanilla extract in large mixer bowl. Beat on low speed, scraping bowl often, until ingredients are moistened. Beat on high speed for 2 to 3 minutes scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

BAKE for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes, invert onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
MELT
baking bar and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and morsels. Store refrigerated.


Reviews:

Review This Recipe
  •  Star(s)

    Oh my!! What a hit!

    LISA LOMBARDO from Turnersville, NJ

    I can't say enough how good this cake is!! I just made it to take to my sister's last night, and I got great reviews! I will say that my filling only looked like a thin strip...it might need more of that. But it was still good. I did tweak the recipe slightly. I read how some people said it was dry, so I added about a 1/2 cup of sour cream, and I also added about a tsp of instant coffee (coffee always brings out chocolate and you can't taste it at all). Also, do NOT overbake it. That is why cakes are dry. I also used lower fat cream cheese which I always do. Anyway, I love this cake. Love the glaze...just an all around great recipe!

  •  Star(s)

    Satisfies chocolate/cheesecake urge!

    CAROL HAMMOND from Greenacres, FL

    This is excellent--even without the glaze. I used Neufchatel cream cheese--it was more pourable than spoonable into the batter--but it came out great. It only took 48 minutes in my oven, so keep your eye on it. It really satisfies your chocolate and cheesecake craving!

  •  Star(s)

    Looks better than it tastes

    Amanda Bruner from Nacogdoches, TX

    The presentation is great-it looks delicious. However, it tastes like any other boring chocolate cake. The cream cheese flavor is completely lacking. Very disappointing. Will not make again.

  •  Star(s)

    Yummy Chocolate Cream Filled Cake

    patricia johnson from LUFKIN, TX

    This cake was very good and it taste sooo good.I make this cake for an family party and they all love it.They wanted an other family party next weekend and want the same cake again.I definatey will be makeing this again and again.

  •  Star(s)

    Birthday Hit

    Cathy Halverson from LONGVIEW, WA

    I made this cake for my husbands birthday yesterday and everyone loved it. It has a great texture to it and went over well with the group. A nice switch from the traditional birthday cake.

  •  Star(s)

    Chocolate Cream Cake

    Beth Birdsall from Battlement Mesa, CO

    This recipe turned out wonderful, although I added 4oz of melted semi sweet chocolate chip and 1/4c milk. This gave it a richer chocolate flavor. I also added 2 TBS of vanilla mocha coffee powder to the filling. Everyone that tried it loved this cake.

  •  Star(s)

    Delicious Filling

    Vanessa Law from HARRISVILLE, WV

    Would also be nice with a different cake mix such as a strawberry cake with vanilla chips melted over the top!

  •  Star(s)

    Wonderful!

    Gail L from JOHNSONBURG, PA

    This is a great cake & easy to make!

  •  Star(s)

    Chocolate Cream Filled Cake

    Loni Sullivan from SHERIDAN, WY

    We enjoyed this cake. It went together rather quickly and was tasty. Next time I will make a different glaze. This seemed a bit too heavy and thick.

  •  Star(s)

    chocolate cream filled cake

    KIMBERLY BLESSENT from RINEYVILLE, KY

    This cake reminds me of a recipes I had long ago its very good. I feel its worth all the work.

  •  Star(s)

    A little too dry

    Tamara Salmon from AYER, MA

    I recently made this cake and was disappointed. The presentation is great, but the taste of the chocolate cake is just average. It was kind of dry and didn't have a rich chocolate taste. My husband enjoyed it (but he's not a chocolate cake lover like I am) but I don't think I will make it again, unless I sustitute another chocolate cake recipe and just use the cream cheese filling idea.

  •  Star(s)

    Not Bad

    Jane Jennette from WEBSTER, MA

    I made this over a rainy Labor Day Weekend. My boys love cream cheese brownies and this cake reminds me of them. I took it out of the pan when it was warm and it cracked in half, so I will let it cool completely. It was eaten without the glaze because it was cut before I could make it. Very moist and the chocolate was rich without being over powering. Definitely will bake this again.

  •  Star(s)

    CHOCOLATE CREAM FILLED CAKE

    LYNNE KRIEGER from YACOLT, WA

    VERY, VERY GOOD. FAMILY AND FRIENDS ENJOY THE CAKE VERY WELL SERVES WITH STRAWBERRIES AND CHOCOLATE SAUCE. BIG HIT.

  •  Star(s)

    chocolate cream filled cake

    carla marshall from BELLE FOURCHE, SD

    This cake is good for party's! Everyone like the creamy filling in the very good chocolate cake!

  •  Star(s)

    Easy

    Shadow Kistner from Cave City, AR

    I made this cake along with the Zesty Chicken Rice Casserole dish on Mother's Day for my Daughters and their family, before the end of the day the cake was gone. It was a big hit even with my 16 yr old step-son who doesn't like anything I really make. Thank You

  •  Star(s)

    cHOCOLATE cREAM fILLED cAKE

    ANGELA ADAMSHICK from TOLEDO, OH

    i MADE THIS CAKE FOR OUR SCHOOLS ANNUAL CAKE WALK, SO i NEEDED A CAKE THAT WAS VERY EYE APPEALING AND THIS CAKE FIT THE BILL. i MADE A PRACTICE CAKE FOR MY FAMILY AND THEY LOVED IT. i DIDN'T BAKE FOR THE FULL 50 MINUTES, i CUT IT DOWN TO 40.

  •  Star(s)

    Wonderful

    Erica Reynolds from JACKSONVILLE, FL

    This cake was wonderful but my family doesn't like white chocolate so I added mini chocolate morsels to the center mixture and dark chocolate glaze to replace the white chocolate. This turned out much better! Will do this for my chocolate loving grandfather when he comes for his next visit.

  •  Star(s)

    chocolate cream filled cake

    allison mullen from GENEVA, OH

    after the cake was cool-i cut it into slices, placed it on a plate on its side-took cherry pie filling put a couple of cherries in the center and drizzled the syrup over the rest of the cake-my family LOVED it! try it with any pie filling its great! thank you

  •  Star(s)

    chocolate cream filled cake

    anna gosnell from PARIS, IL

    The cake was moist and flavor was excellent the filling will have to be done different next time was to warm ran to the side of the pan.

  •  Star(s)

    Chocolate Cream Filled Cake

    Linda Horn from SPRINGFIELD, OR

    I made this cake twice. The chocolate part of the cake was dry.I like a moist cake. I like the cream cheese filling & will use that in other cakes. I also like the white & chocolate glazes you put on this cake. But I will find a moister chocolate cake.

  •  Star(s)

    Quick and Easy Dazzler

    Bonnie Berry from WILLOUGHBY, OH

    I made this chocolate cream filled cake for a co-worker's birthday last week and it was a hit. Very easy to do, as bundt cakes usually are, and my only caveat for trying it again is to make sure the filling has no airholes in it when I spread it in the pan. At least I am assuming that is the reason for the gap in part of the filling when I cut the cake in slices. I will definitely keep this recipe in my quick and easy file.

  •  Star(s)

    A Creamy Dreamy Cake

    Angela Garcia from FORT HOOD, TX

    I made this cake for my husband's return from Iraq and he loved it. he thought it was very moist and good. He loved the cream layer and was "wowed" by the presentation. I now have to make this again so he can take it to his guys. A very good recipe. Thanks:)

  •  Star(s)

    easy

    ANN SWALDI from RINGTOWN, PA

    A cake like this could put bakeries out of business. Easy, convenient(one bowl at one time mixing) and decorates beautifully.

  •  Star(s)

    Good

    KAREN DEAL from FLOURTOWN, PA

    This cake was moist and good, I made it for Easter and everyone liked it a lot.Just wait till it's cool before taking out of the pan or it will fall apart.

  •  Star(s)

    yum!

    aviva katz from CHICAGO, IL

    In the words of my 2 year old,"mm,mm,YUMMMY!" (and really easy!)

  •  Star(s)

    Beautiful Presentation

    Sandra Waller from SARASOTA, FL

    I made this cake for my white chocolate loving husband and he loved it. Often chocolate bundt cakes are dry, but this was extremely moist by only baking for 48 minutes. The filling was nicely set but not dry.Cooling completely in the pan finished the baking very well. I would have preferred a smoother texture in the filling, but that was secondary to the flavor. I did add one extra ounce of white chocolate to the glaze as I wanted to emphasize the white chocolate part.This is a definite keeper!

  •  Star(s)

    Marvelous

    Debbie Ripinski from Toledo, OH

    This recipe is excellent. My family absolutely loved it. Thanks very much for sharing your specialty with us.

  •  Star(s)

    Best Cake Ever

    R. Salyers from NEW PHILADELPHIA, OH

    I use to make this cake for a coffee shop my husband worked at. We sold out of it every time! If you want a great cake for your next get together, than this ones it!

  •  Star(s)

    chocolate cream filled cake

    BONNIE BARILLA from KULPMONT, PA

    people were surprised by the filling inside i made a ditch to put the filling in which worked out very well

  •  Star(s)

    Very Good Cake

    Tammy Mahood-Kutil from S CHARLESTON, WV

    This was an easy recipe to follow. I loved the taste. However, I think baking it more than the 50 minutes is a little much for my family. We like our cakes very moist and I believe I baked it too long. I'll try 40 minutes next time. Overall, we loved it.

  •  Star(s)

    FOR A CHOCOLATE LOVER

    katrina cox from owings mills, MD

    I MADE THIS CAKE FOR A FRIEND WHOSE FATHER IS A CHOCOHOLIC, SHE CAME OVER TO SAMPLE A PIECE AND SHE LOVED THE CREAM FILLING. I HAD ABSOLUTELY NO PROBLEMS REMOVING IT FROM THAT PAN, MY PROBLEM WAS WITH THE GLAZE. IT WAS TOO THICK AND DID NOT POUR OVER THE CAKE WELL. I SLICED IT BEFORE SHE CAME OVER, SHE NEVER KNEW THE DIFFERENCE.

  •  Star(s)

    Chocolate Cream Filled Cake

    dave wilder from boone, NC

    I decided to make this a chocolate lover's dream. I mixed 1 t. Nestle Toll House Baking Cocoa into the cream filling. Excellent!

  •  Star(s)

    Awesome!

    Karrie Nordell from Edam, SK

    This cake is amazing! I make it for my husband's co-workers (teachers) and they rave about it. Very easy to make too!

  •  Star(s)

    Tasted good, but difficult to remove

    pm from

    The cake tasted great, but it wouldn't come out of the pan. I greased and floured it, but it didn't make much difference because the cake broke apart as I removed it. So, be sure to grease & flour the pan well! I did, however, use an intricately detailed Bundt pan, so that may have been the problem. I'm going to give the recipe another shot though.

  •  Star(s)

    Chocolate cream filled cake

    peggy mcclaine from bryan, OH

    This cake was wonderful I made it for our sunday dinner & my family ate it all & asked for more . So I will be making this cake again real soon thank-you for the recipe.

  •  Star(s)

    Chocolate Cream Filled Cake

    Julie Quevedo from Carpinteria, CA

    This cake was good. I took some to work and everyone loved the cream cheese filling. Unfortunatley my filling wasn't at the top but it still tasted the same. As for the cake, I thought it was too chewy so I was dissapointed with it. I would rather have a moist cake. I would make this again only if someone asked me to make it.

  •  Star(s)

    Chocolate Cream Filled Cake

    Jeanne Sellers from Montgomery, AL

    This was excellent. Not as simple to make as some recipes,but definitely worth the time.

  •  Star(s)

    Chocolate Cream Filled Cake

    Francine Sothen from Germantown, OH

    I made this cake using a box Devil's Food mix and did not add chocolate to the filling. I was very carefull when adding the filling to make sure the filling was not touching or close to the sides of the pan. I cooled the cake for 15 minutes after baking and it came out of the pan beautifully. Everyone raved about this this cake. Truely... delicious.

  •  Star(s)

    Love this cake, but...

    Crystal Fencke from Chicago, IL

    When I removed it from the Bundt pan, it fell apart! The layer with the cream cheese mixture makes it fragile. I waited the 1/2 hour the recipe says before I removed it, but the bottom came out and the top remained in the pan. I finally managed to get all the chunks out of the pan and put it in a container for me to nosh on. I was making it for a celebration, but this wasn't a mistake you could gloss over with frosting! I actually have to give the recipe a good review because it tastes so good! The chocolate cake is light, and the flavor is good especially with the addition of the cream cheese mixture. I will try it again and make sure I butter and flour the top of the pan more.

  •  Star(s)

    Bundt Cake

    Karen Foli from Marysville, OH

    The good thing about bundt cakes is the surprise filling inside. This recipe is very good, and I would not use a cake mix. The dense texture is what makes it worth making from scratch.

  •  Star(s)

    Fantastic

    Teresa Ward from Clinton, TN

    I made this recipe for my very picky husband and he loved it. This is definitely a keeper in our house. Even the kids asked for seconds. Thanks for the recipe.

  •  Star(s)

    Chocolate Cream Filled Cake

    Diana Rossi from Toronto, Ontario

    I have made this cake recipe two ways. One in loaf pans which is great for gift giving and then I made them into miniature cupcakes and I drizzeled melted white and dark chocolate on them. The cupcakes took a little more time but well worth the effort.

  •  Star(s)

    Mmmmmmmmmmm

    Nada Eldib from Manhatten, NY

    Amazing and one good mouth watering treat!

  •  Star(s)

    Chocolate Cream Filled Cake

    taw from

    I used cake mix and it turned out good.

  •  Star(s)

    Review for Chocolate Cream Filled Cake

    John Patterson from Royal Palm Beach, FL

    The cake was a hit. I did however use sifted cake flour instead of all purpose flour.

  •  Star(s)

    It was good

    Rachel Georg from severn, MD

    I liked it but it had too much chocolate in it so I tried using different flavors instead.

  •  Star(s)

    Review for Chocolate Cream Filled Cake

    Tami Schumacher from Alta Loma, CA, USA

    I thought this cake was very tasty. I used a chocolate cake mix after I read another review who suggested it. I served it to my "bunco" group and they loved it.

  •  Star(s)

    Review for Chocolate Cream Filled Cake

    Kathy Anderson from Washougal, WA

    My family really loved this recipe. However, I tried it with a box cake mix & it turned out much better. The scratch cake is very dense & heavy.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 430
  • Calories from Fat: 180
  • Total Fat: 20g (31% of DV)
  • Saturated Fat: 12g (60% of DV)
  • Cholesterol: 110mg (37% of DV)
  • Sodium: 290mg (12% of DV)
  • Carbohydrates: 55g (18% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 35g
  • Protein: 7g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Cream Filled Cake

Ingredients

  • FILLING
  • 1/4 cup granulated sugar
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • CAKE
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup water
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter), softened
  • 3 large eggs
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • GLAZE
  • 2 oz. NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken into small pieces
  • 2 teaspoons vegetable shortening, divided
  • 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 

Directions

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt® pan.

FOR FILLING:
COMBINE
sugar, cream cheese, egg and vanilla extract in small mixer bowl for 2 to 3 minutes. Beat at low speed for 2 to 3 minutes, scraping bowl often, until smooth.

FOR CAKE:
COMBINE
flour, sugar, water, cocoa, butter, egg, baking powder, baking soda, and vanilla extract in large mixer bowl. Beat on low speed, scraping bowl often, until ingredients are moistened. Beat on high speed for 2 to 3 minutes scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

BAKE for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes, invert onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
MELT
baking bar and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and morsels. Store refrigerated.

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