Cheesecake Stuffed Chocolate Cake
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This Cheesecake Stuffed Cake consists of a classic cheesecake sandwiched between two decadent, fudgy dark chocolate cakes. It’s topped off with a marbled cream cheese frosting to make for one showstopping dessert! Recipe includes a how-to video.
A Striking & Decadent Dessert
This cheesecake stuffed cake is possibly one of the most indulgent recipes on my blog. What could be more decadent than an entire cheesecake sandwiched between two layers of fudgy, dark chocolate cake? It’s sinful, really…but it works!
The cake itself is moist and oh-so chocolatey, and the cheesecake is a rich and classic companion. They pair together flawlessly, especially when cloaked in a dark chocolate marbled cream cheese frosting.
This was one of the first recipes on the blog, which means it’s high time for an update. I’ve given the original recipe a slight makeover: a thicker cheesecake layer, a more flavorful, moist chocolate cake (thanks to buttermilk and butter), a more intense chocolate note from dark cocoa powder, and a beautifully marbled version of my cream cheese frosting. I also include the option to top everything of with my chocolate ganache. My cheesecake stuffed cake was a stunner before, but now it’s a true showstopper.
This recipe does take quite a bit of time, so let’s get to it!
What You Need
While this recipe is definitely more involved than my other cake recipes (I mean, we are literally stuffing an entire cheesecake in this one), the ingredients aren’t overly fancy or complicated. Here are a few of the most important ingredients in this cheesecake stuffed cake:
- Cream cheese. You will add this to both the cheesecake portion of the cake as well as the frosting. You must use the block type cream cheese–not the spreadable kind in the tub, otherwise the cheesecake may not turn out properly and the icing will be runny.
- Sour cream. This adds some slight tartness and moisture to the cheesecake.
- Eggs. You’ll need a total of five eggs for this cheesecake stuffed cake; three for the cheesecake and two for the cake. It’s best if they’re all room temperature before you add them.
- Dark cocoa powder. This cheesecake stuffed cake is ultra-decadent, thanks to dark cocoa powder, which you’ll use in both the cake and the frosting. If you don’t have dark cocoa, you can substitute Dutch process or natural cocoa.
- Oil. This cake uses slightly more oil than butter; this ensures that the cake will stay moist even while it is in the refrigerator. Since this cake must be refrigerated (and the refrigerator notoriously dries out cakes), keeping it moist was really important to me when developing this recipe.
- Butter. Use unsalted butter for the cake and the frosting. You’ll want to melt it completely for the cake itself, but keep it softened for the frosting.
- Brown sugar. I like to use a combination of light brown sugar and granulated sugar for a richly flavored, moist chocolate cake.
- Buttermilk. This adds flavor and moisture and helps to activate the baking soda in the cake.
- Very hot water or coffee. You can use either, but coffee will make your cake have a more intense chocolate (not coffee!) flavor. Whichever you chose, make sure it’s very hot to properly bloom your cocoa and bring out its best flavor.
SAM’S TIP: If you would like to add a ganache drip to your cheesecake stuffed cake, check out the tutorial in my peanut butter chocolate cake post. I will have a standalone tutorial coming soon!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make a Cheesecake Stuffed Cake
- Combine the cream cheese and sugar until creamy and lump-free, pausing to scrape the bowl as needed. Add the sour cream and vanilla and stir until well combined.
- Add the eggs one at a time, stirring on low speed until just combined after each addition. Use a spatula to scrape the sides and bottom of the bowl to make sure everything is combined.
- Pour your cheesecake mixture into a parchment-lined springform pan. Bake for 35 minutes at 325F, until the cheesecake is set.
- Let the cheesecake cool in its pan for 10 minutes, then run a knife around the inside edge of the pan to loosen it. Let the cheesecake sit in its pan at room temperature until cool to the touch, then cover it and chill for at least 4 hours.
Making the Cake Layers
- Combine the flour, sugars, cocoa, baking soda, and salt in a large bowl. Add the butter and oil and stir until well combined. The mixture will be thick!
- Stir in the eggs and vanilla, then add the buttermilk and mix until smooth.
- Carefully add the hot water/coffee and stir until the batter is uniform. Divide the batter between your cake pans and bake at 350F for 35 minutes.
- Test the cakes for doneness with a toothpick. Let them cool in their pans for 15 minutes before inverting them onto a cooling rack to cool completely.
Assembly & Marble Frosting
- Ice your first cake layer with some chocolate frosting. Level your cheesecake before carefully inverting it on top of the iced cake, centering it as best as you can. Ice the cheesecake with chocolate frosting before placing your final cake layer on top. Apply a crumb coat and chill your cake for 10-15 minutes.
- Smear thick patches of frosting all over the cake, alternating between dark and light.
- Use a spatula to smooth the frosting around the cake.
- Swirl the remaining frosting together, transfer it to a piping bag, and pipe dollops around the top of the cake. Enjoy!
SAM’S TIP: Since the surface of the cheesecake is hidden, I’m not as worried about cracks. If avoiding cracks is important to you, definitely make sure you don’t over-beat your ingredients, and once it’s baked, allow your cheesecake to cool slowly (in the oven with the door cracked or in a warm place).
Frequently Asked Questions
Yes! This cake needs to be refrigerated before and after serving. When you’re ready to serve, simply remove it from the fridge and slice–no need to thaw.
No! Adding coffee to the cake batter will not make it taste like coffee; instead, it will greatly intensify the chocolate flavor. If you’re really concerned about it or don’t have any coffee on hand, very hot water will work too.
Yes! Once frosted, place your cake in the freezer for a few hours to let the icing set. Then, generously wrap the cake with plastic wrap before adding a final layer of aluminum foil. Freeze, and when you’re ready to serve it, remove the aluminum foil and allow the cake to thaw in the fridge overnight.
Enjoy!
More Recipes You Might Like
- Cheesecake Stuffed Cookies
- Chocolate Cheesecake Muffins
- Cookies and Cream Cheesecake Stuffed Cake
- Cheesecake Layered Carrot Cake
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Cheesecake Stuffed Chocolate Cake
Ingredients
For Cheesecake
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream
- 3 large eggs, room temperature preferred
For Cake Layers
- 1 ¾ cup (220 g) all-purpose flour
- 1 cup (200 g) light brown sugar firmly packed
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) dark cocoa powder, (see note)
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup (113 g) unsalted butter melted
- ⅔ cup (155 ml) vegetable oil
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (118 ml) very hot or boiling water or coffee, (see note)
For Frosting
- ¾ cup (170 g) unsalted butter, softened
- 12 oz (340 g) cream cheese, softened
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon table salt
- 6 cups (750 g) powdered sugar
- ¼ cup (25 g) dark cocoa powder
Instructions
- Preheat your oven to 325F (165C) and line the bottom of an 8” springform pan with parchment paper. Set aside.
- In a large bowl using an electric mixer, beat together cream cheese and sugar (pausing once to scrape sides and bottom of the bowl with a spatula) until mixture is creamy, lump-free, and well-combined.24 oz (680 g) cream cheese, ¾ cup (150 g) granulated sugar
- Stir in sour cream and vanilla extract until well-combined.1 teaspoon vanilla extract, ½ cup (120 g) sour cream
- With mixer on low-speed, add eggs one at a time, stirring until just-combined after each addition. Scrape the sides and bottom of the bowl with a spatula again and ensure batter is uniform and smooth (don’t over-beat after adding the eggs or cheesecake will be prone to cracking and the texture could end up less smooth than desired).3 large eggs
- Pour batter into prepared springform pan and transfer to the center rack of 325F (165C) oven. Bake for 35 minutes or until cheesecake is set. The center may jiggle slightly when finished baking, but the surface should be set if lightly touched with your finger. Edges may be beginning to very slightly crack or brown when finished.
- Remove cheesecake from oven, allow to cool for ten minutes then carefully run a knife between the cheesecake and the rim of the pan (this loosens the cheesecake from the pan and helps minimize cracking). Note: I don’t remove the cheesecake from the springform pan until I’m ready to assemble.
- Let cheesecake sit at room temperature until cool enough to touch, then cover with foil or plastic wrap and refrigerate for at least 4 hours and up to 2 days before assembly.
For Cake Layers
- In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.1 ¾ cup (220 g) all-purpose flour, 1 cup (200 g) light brown sugar firmly packed, 1 cup (200 g) granulated sugar, ¾ cup (75 g) dark cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon table salt
- Add melted butter and vegetable oil and stir (by hand or using an electric mixer) until well-combined (batter will be thick).½ cup (113 g) unsalted butter melted, ⅔ cup (155 ml) vegetable oil
- Add eggs and vanilla extract and stir well.2 large eggs, 2 teaspoons vanilla extract
- Stir in buttermilk until well-combined and batter is smooth.1 cup (236 ml) buttermilk
- Carefully add very hot water or coffee and stir until thoroughly combined and batter is uniform. Pour batter evenly into prepared pans and bake on 350F (175C) for 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.½ cup (118 ml) very hot or boiling water or coffee
- Allow cakes to cool for 15 minutes then run a knife around the edge of the cake and carefully invert on a cooling rack to cool completely before assembling. Note: If cakes are domed or not even, I recommend leveling with a cake leveler or sharp knife before assembling.
For Frosting
- Using an electric mixer or stand mixer, beat together butter and cream cheese until smooth and well-combined.¾ cup (170 g) unsalted butter, 12 oz (340 g) cream cheese
- Stir in vanilla extract and salt.1 ½ teaspoons vanilla extract, ¼ teaspoon table salt
- With mixer on low-speed, gradually add powdered sugar until completely combined.6 cups (750 g) powdered sugar
- Divide frosting in half (you can just eyeball it) and add stir cocoa powder into one half of the frosting until combined.¼ cup (25 g) dark cocoa powder
Assembly
- Place your first cake layer on cake platter and cover with a layer of chocolate frosting.
- Remove the collar from the springform pan and, if needed, use a sharp knife to level the cheesecake (sometimes the edges rise slightly, use a knife to trim these off).
- Carefully invert or place the cooled cheesecake on top of the first layer of icing, lining up the center of the cheesecake with the center of the cake (sometimes I find my cheesecake is slightly wider than the cake, line it up as best you can and the icing on the outside will make up for any differences in width when you decorate).
- Cover the cheesecake with another layer of chocolate frosting, then top with remaining chocolate cake layer. Note: At this point I recommend doing a crumb coating, or a very thin layer of frosting smoothed all over the cake to catch all the crumbs, then refrigerate or freeze uncovered for 10-15 minutes before proceeding.
- Generously smear large, thick patches of frosting over the cake, alternating chocolate and white patches. Use a straightedge or spatula to smooth frosting around the cake. If desired, you may drizzle the top of the cake with half a batch of my chocolate ganache.
- Gently swirl remaining frosting together then transfer to a large piping bag fitted with a large closed star tip and pipe decorative dollops on top, if desired.
- Store cake in the refrigerator until ready to serve.
Notes
Cocoa Powder
Dark cocoa powder is recommended to give the cake it’s dark flavor and appearance, but Dutch process cocoa powder may be substituted. Natural cocoa powder will also work but the cake will be lighter in appearance and milder in taste.Oil
This recipe has been tested with vegetable oil and canola oil and works well with both. Any neutral cooking oil should work well here. I do not recommend substituting the oil for butter, while it will technically work, the cake will not be quite as moist and the oil is important for keeping the cake nice and moist (especially since it must be refrigerated after assembly, and refrigerators notoriously dry out cake).Water/coffee
Whichever you use, the liquid must be HOT, or (even better) boiling. This hot liquid helps bloom the cocoa and give you an intense chocolate flavor. Hot coffee will enhance the chocolate flavor even more than water, but either will result in a delicious, moist, and chocolate-y cake.Making in Advance
The cheesecake must be prepared at least 4 hours in advance to give it adequate time to chill and to be manageable. You can prepare the cheesecake up to 2 days in advance, simply leave in the springform pan and cover with plastic wrap or foil until ready to assemble (if any moisture forms on the surface simply dab it of with a paper towel). Cake layers may be prepared up to a day in advance of assembly, allow to cool and then wrap thoroughly in plastic wrap and store at room temperature until ready to assemble. Frosting may be prepared a day in advance. Store in the refrigerator in an airtight container, then let sit at room temperature until it’s soft enough to spread (you may need to stir the frosting before using).Storing
Once assembled, cheesecake stuffed cake must be stored in the refrigerator (ideally covered or in an airtight container) and will keep for up to 6 days. Cheesecake stuffed cake may also be frozen.Gluten Free
This recipe has been successfully made substituting Cup4Cup gluten free flour for the flour listed.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I used this recipe but made the adjust of using a water bath! For anyone else that does the same just know your cheesecake is done when it reaches a temp of 150F. The jiggling method was getting really confusing lol.
Hello how can I go about making this a half sheet cake?
Hi Ruth! The cake layers will make enough for a 9 x 13 pan. The cheesecake layer could work but it will probably be a bit thin. That being said, assembly could become a daunting task. I think it can work it’s just going to be a bit more difficult. You could potentially bake the cake layer in one 9 x 13 and then just cut it in half and have your two halves. I am not sure on bake times for these layers though. Let me know how it goes if you try it. 🙂
The BEST cake!!! I have made this 3 times in the last two weeks! The guys at my husbands fire station finished the whole cake in less than 24 hours!! Thank you for my new go to cake!!
I just made this cake for my husband’s birthday and it may be his favorite birthday cake yet! The cheesecake was creamy and delicious, the chocolate cake itself so soft and luscious. We all loved it. My 13 year old offered to pay me to make one just for him!
Could you put this cheesecake layer in between your blueberry lemon cake layers? I want to make a cheesecake blueberry lemon cake and was wondering if that would work?
Absolutely, that honestly sounds delicious! Enjoy!
I noticed that you used a ganache on the top of the cake allowing it to drip down the sides. That’s a nice effect. In the video, you did not demonstrate the dripping ganache. I’m sure that the cake is spectacular without it.Please include the dripping ganache recipe.
Hi Ines! I’m so sorry! I will update the post to include a link to the ganache. 🙂
Do you think it would be possible to use 2 layers of cheesecake and 3 layers of cake without an issue? Also, what about boozing it up could I add bourbon to the cake and or cheesecake?
Your cake would be pretty heavy and I’m not sure the bottom layer would hold up. It is a sturdy cake, but that is a lot to ask of the cake. I’m not sure how adding booze would go as I haven’t tried it. If you do try it I would love to know how it goes. 🙂
This was the most delicious cake ever! The cake part was very moist, and the cheesecake center was over the top! I cut back on the powdered sugar in the frosting (as I always do). Also, I was not confident in my ability to pull off the marble frosting, so I doubled the cocoa powder and made it all chocolate:) Keep up the good work, Sam! SSR is my go-to place for all sweet things!
I’m so glad everyone enjoyed it so much, Eileen! 🙂
Wonderful cake! My husband says it’s the best cake he has ever eaten, and I agree (and I am not a big chocolate lover).
I followed the instructions exactly as written with no problems. The chocolate cake layers were a bit hard to remove from the pan without crumbling, but the frosting covered the trouble spots.
One thing I would like to suggest – is maybe add a reminder to remove the piece of parchment paper from underneath the cheesecake :). Due to the length of time between finishing the cheesecake and assembling it, I didn’t remember the parchment paper was there. Needless to say, I had to use my food-safe tweezers to remove the parchment paper from each piece before I served it. We had a good laugh and I bet I won’t forget that step again.
Thanks so much for the recipe! I am making it again today for the second time.
Do I shorten the baking time if I’m using 9-inch pans?
Hi Dennis! It will probably need a few minutes less in the oven. I would just keep an eye on it. 🙂
Your cake looks amazing! I do think at least one of your oz to g conversions may be off—for example, the 24 oz of cream cheese should convert to 680g, not 340g. I assume 24 oz / 3 (8oz) bricks / 680g is the correct amount to use?
Hi Chris! I am so sorry for the confusion. You are correct. You will need 680g of cream cheese. I will make sure to update the recipe. Thank you for bringing it to my attention. Enjoy! 🙂
I totally sucked making this cake. I was gonna include a picture but you would probably be horrified.
O no! What happened? I may be able to help trouble shoot. 🙁
Mmmm good yeah
Glad you liked it, Brett! 😊
So, I have a question. This entire cake looks absolutely amazing. But to make it a little less sinful do you think using whipped topping instead of cream cheese frosting might work? I would love to make this and I thought that might be an interesting take on it that will make it a bit lighter?
Hi Stephanie! My stabilized whipped cream would work great here. 🙂
Isn’t this like the best cake Ever. I started making this 3 yrs ago when I didn’t have enough icing for the center and top of the cake. I like to put cherries on top.
I’m so glad you enjoyed it so much, Angela! 🙂
How long should you leave this cake out of the refrigerator before cutting
You can cut it right away after refrigerating. 🙂
why do you bake the cheesecake for so much less time then your other recipe?
Hi Suzie! It’s a smaller version of the cheesecake and has no crust so requires less time in the oven. 🙂
Haven’t made this yet, just realized I only have milk chocolate. Do you think this would work in the recipe? Thanks!
If it is a high quality milk chocolate it should work, but the flavor won’t be as intense.
Hi, i was wondering do you mix the chocolate chips into the icing or just layer the chips on the top of the cake?
Hi Toni! I just layer them 🙂