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Chocolate Cream Cake is a delicious dessert our family enjoys. It’s not only creamy, it’s dreamy! This chocolate cake hits the spot on so many levels. It’s moist. It’s rich. And the chocolate fudge frosting just makes me croon. You know what that means, right? It makes me want to sing!
(Post modified on 2/3/24.)
Can I just say that I LOVE chocolate? I do. I really do. Fudge Brownies. Chocolate Sheet Cake. No-Bake Cookies. Chocolate Fondue. Dove Chocolate. Chocolate Cake.
Some people scrape the frosting from their cake. But not me. Especially on this cake. I will lick it from my fork and use my finger to make sure I get all of it from my plate. I think you probably get the idea.
There are people who want cake with ice-cream. And that’s okay. I won’t fault them for it. Especially if it’s their birthday. But me, all I need with my chocolate cake is a glass of cold milk.
More Chocolate Cake Recipes to Enjoy
- Easy Fudge Cake with Ganache Icing
- Devil’s Food Cake with Buttercream Frosting
- Chocolate Sheet Cake
- Chocolate Biscuit Tea Cake
Ingredients to Make Chocolate Cream Cake
(See the full recipe at the bottom of this post.)
- butter, softened
- cream cheese, softened
- granulated sugar
- large eggs
- vanilla extract
- all-purpose flour
- baking cocoa
- instant espresso powder
- baking soda
- salt
- boiling water
Frosting
- butter, softened
- baking cocoa
- powdered sugar
- whole milk
- vanilla extract
Instructions for Making This Recipe
Preheat oven to 350ºF. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare 2 – 9″ round cake pans, lined with waxed paper and then sprayed with cooking spray. If you don’t have waxed paper, you may instead grease and flour the pans.
I like to use waxed paper when I make a layer cake. Simply set a pan on top of two pieces of waxed paper and mark around it with a pencil. Then cut them out and place them inside the cake pans. Spray the pans with baking spray and the cakes will come out of the pan with ease. No mess or catastrophes.
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until fluffy, about 3-4 minutes. Beat in large eggs and vanilla extract.
Be sure your butter and cream cheese is at room temperature. It’s pretty hard to cream with your sugar if it’s not soft. Sometimes I will even put my butter in the microwave and use the defrost setting to soften it. But don’t cook it too long or it will melt. And you don’t want that for this recipe.
In a separate bowl, combine the all-purpose flour, baking cocoa, instant espresso powder, baking soda and salt.
Stir the flour mixture into the butter mixture. Add the boiling water and stir to combine.
Pour the batter into the prepared cake pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in center of cake comes out clean.
Allow the cake to set for 10 minutes, and then remove cakes from pans and cool on wire racks. Let the cakes cool completely before you frost it.
Making the Fudge Frosting
To make frosting: In a large mixing bowl, cream together softened butter and baking cocoa.
Add powdered sugar alternately with whole milk, beating to spreading consistency. Blend in vanilla extract. Makes enough to frost a two-layer cake.
Frosting a Two Layer Cake
To ice a layer cake, begin with the bottom layer, placing the top side down on the cake plate.
If desired, you may place strips of waxed paper around the bottom of the cake to prevent any icing smudges.
Divide the frosting into thirds, and spread 1/3 on the bottom layer.
Next, place the second layer top side up and spoon 1/3 of the frosting along the edges so that you can frost the sides of the cake. Be sure to fill any gaps between the layers.
Finish by swirling the remaining frosting on the top in a decorative fashion.
Some people like to frost a cake with clean swipes, with no lines showing. Others like to give the frosting a swirl to give the cake more dimension. If you’re really ambitious, use a Wilton cake decorating tool for a professional decorative look.
Oh my, I might just need to go make this Chocolate Cream Cake now. This cake will serve 12-16 people. Be sure to serve this cake with a large glass of icy milk or a scoop of vanilla ice cream!
See more Cake Recipes Here. And Chocolate Recipes Here. Browse Desserts Here.
Chocolate Cream Cake
Ingredients
- 1/2 cup butter softened
- 4 oz. cream cheese softened
- 2 cups granulated sugar
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoon instant espresso powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup boiling water
Frosting
- 1/2 cup butter softened
- 1/2 cup baking cocoa
- 4 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Gather all your ingredients so that you have everything close at hand on the counter or table. Grease and flour two 9" round cake pans, or line them with waxed paper and spray the bottom of the paper with baking spray.
Prepare the Cake
- In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until fluffy. Beat in large eggs and vanilla extract.
- In a separate bowl, combine all-purpose flour, baking cocoa, instant espresso powder, baking soda and salt. Stir flour mixture into butter mixture. Add boiling water and stir to combine.
- Pour batter into the prepared cake pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in center of cake comes out clean.
- Allow to set for 10 minutes, and then remove cakes from pans and cool on wire racks. Frost with fudge frosting below.
To Make the Fudge Frosting
- In a large mixing bowl, cream together the softened butter and baking cocoa.
- Add powdered sugar alternately with whole milk, beating to spreading consistency. Blend in the vanilla extract.
Frosting a Two-Layer Cake
- To frost a layer cake, begin with the bottom layer, placing the top side down on the cake plate.If desired, you may place strips of waxed paper around the bottom of the cake to prevent any icing smudges.
- Divide the frosting into thirds, and spread 1/3 on the bottom layer.
- Next, place the second layer top side up and spoon 1/3 of the frosting along the edges so that you can frost the sides of the cake. Be sure to fill any gaps between the layers.
- Finish by swirling the remaining frosting on the top in a decorative fashion.
- This recipe makes enough for a two-layer cake. Serves 12-16.
Notes
