Cream Cheese Chocolate Fudge Cake
A rich, creamy chocolate fudge cake with a tangy cream cheese swirl, perfect for special occasions or indulgent dessert cravings, combining deep chocolate flavor with smooth creaminess.
Ingredients
Instructions
- Combine the cream cheese, egg, sugar, milk, butter, and vanilla; set aside.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix the flour, baking powder, and salt.
- Alternate adding the flour mixture and milk to the creamed mixture, beginning and ending with the flour.
- Stir in the melted unsweetened chocolate and vanilla extract.
- Spread half of the chocolate batter in a greased 9 x 13-inch pan.
- Spread the cream cheese mixture evenly over the chocolate layer.
- Top with the remaining chocolate batter.
- Bake at 350°F (175°C) for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using high-quality dark chocolate instead of unsweetened chocolate. If you’re short on time, you can use a store-bought cream cheese frosting as a topping instead of making the cream cheese layer from scratch. Additionally, make sure to let the cake cool completely before slicing to ensure clean cuts.
Serving Suggestions
This Cream Cheese Chocolate Fudge Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve it alongside fresh berries. It's perfect for birthdays or any special occasion, and can be enjoyed with a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to five days. To reheat, simply place a slice in the microwave for about 10-15 seconds, or until warm. This will help to bring back the fudgy texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Chocolate Fudge Cake contains roughly 640 calories, with 6g protein, 44g carbohydrates, and 48g fat. It is a good source of calcium (19% of the Daily Value), protein (12% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 535mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate in this recipe?
Yes, you can use semi-sweet or dark chocolate instead of unsweetened chocolate. Just remember to adjust the sugar content slightly, as semi-sweet chocolate will add sweetness to the batter.
What can I do if my cream cheese mixture is too thick?
If your cream cheese mixture is too thick, try softening the cream cheese a bit more before mixing. You can also add a splash of milk to loosen it up and make it easier to spread over the chocolate batter.
Is it possible to make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are also gluten-free to ensure it meets your dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).