Get the Recipe:
Chocolate Layer Cake with Cream Cheese Filling
Rich, moist chocolate cake is layered with a tangy cream cheese filling and finished with a luscious chocolate sour cream frosting for a celebration-worthy dessert that's as beautiful as it is delicious.
Ingredients
For the cake layers:
- 2 cups (240 g) all-purpose flour
- 1 teaspoon espresso powder, optional
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) firmly packed light brown sugar
- 4 large eggs, at room temperature
- 6 ounces (170 g) unsweetened chocolate , melted and slightly cooled
- ¾ cup (180 ml) buttermilk, at room temperature
- ¼ cup (57 g) sour cream, at room temperature
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 8 ounces (226 g) cream cheese, softened
- ¼ cup (56 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- pinch salt
- 2 to 2 ½ cups (220 to 275 g) confectioners’ sugar
For the chocolate sour cream frosting:
- 1 cup (226 g) unsalted butter, softened
- ½ cup (42 g) unsweetened cocoa powder, natural or Dutch-process
- ¼ teaspoon salt
- 3 to 3 ½ cups (330 to 385 g) confectioners’ sugar
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
Recommended Products
Instructions
To make the cake layers:
- Preheat oven to 350°F (175°C). Grease and lightly flour (or use a baking spray with flour) three 8-inch round baking pans. Line the bottoms with parchment paper.
- Whisk together the flour, espresso powder (if using), baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and both sugars just until light and fluffy (2 to 3 minutes). Add the eggs one at a time, beating well after each and scraping the bowl well in between additions.
- Mix in the melted chocolate until combined.
- Whisk together the buttermilk, sour cream, and vanilla.
- Add the flour mixture in three parts, alternating with the buttermilk mixture. Mix just until combined. Do not over-mix.
- Divide the batter equally and pour into the prepared pans. Give each filled pan 1 or 2 firm taps on the counter to release any large air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes. Then, remove from pans and cool completely on wire racks.
To make the cream cheese filling:
- Using an electric mixer on medium speed, beat the cream cheese and butter until smooth.
- Mix in the vanilla and salt.
- Gradually add 2 cups (220g) of the confectioners’ sugar, beating until smooth. Add more confectioners’ sugar as needed until the filling is thick and spreadable.
The filling should be thick, spreadable, and stable. If it seems too soft to spread, refrigerate it for 15 to 20 minutes before assembling the cake.
To make the chocolate sour cream frosting:
- Using an electric mixer on medium speed, beat the butter until smooth.
- Mix in the cocoa powder and salt.
- Gradually add 3 cups (330g) confectioners’ sugar, mixing until smooth.
- Mix in the sour cream and vanilla.
- Add more confectioners’ sugar, if needed, until the frosting reaches a spreadable consistency.
To assemble:
- Level the cooled cake layers if necessary.
- Place one cake layer on a serving plate. Spread half of the filling over the cake, leaving about a 1/2-inch border around the edge. Repeat with the second cake layer and the remaining filling. Top with the final cake layer. If needed, refrigerate the assembled cake for 10 to 15 minutes before frosting to help the filling firm up.
- Spread a thin layer of the chocolate sour cream frosting over the top and sides of the cake to create a crumb coat. Refrigerate for 10 to 15 minutes, or until the frosting is slightly firm.
- Frost the top and sides of the cake with the remaining frosting, using an offset spatula to create swirls, if desired. Garnish with chocolate curls or shavings, if desired.
- Cut with a hot, clean knife for clean layers.
This is a fairly soft frosting. If it becomes too soft while frosting the cake, refrigerate it for 10 to 15 minutes before continuing.
Notes
- Use softened butter and room temperature ingredients for the smoothest batter and frostings.
- Don't over-cream the butter and sugars. Just 2 or 3 minutes of mixing should be enough.
- This type of fluffy batter can easily trap air, leading to tunnels in the baked cakes. Gently tap the filled pans on the counter a couple of times before baking to help minimize air pockets.
- Leave a small border around the cream cheese filling so it stays neatly between the cake layers.
- Natural or Dutch-process cocoa will both work in the frosting. Natural cocoa gives it a slightly lighter color and more pronounced chocolate flavor, while Dutch-process cocoa creates a darker frosting with a smoother, mellower chocolate taste.
- Refrigerate the cake because of the cream cheese filling, then let it stand at room temperature for 20 to 30 minutes before serving.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
