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Home » Recipes » Cake Recipes

Cheesecake Swirled Chocolate Cake

Updated: Oct 8, 2023 by Mindee · This post may contain affiliate links · 3 Comments

Cheesecake Swirled Chocolate Cake pinnable image.

Cheesecake-swirled chocolate cake is as easy as it is delicious. You'll love this dense, moist cake with swirls of cheesecake throughout!

Cheesecake Swirled Chocolate Cake served on a white plate

Valentine's Day is coming right up!  Most of us like to make something sweet for our sweetie, right?  This is a fairly simple recipe that turns out beautifully!  Cheesecake swirled chocolate cake is a dense, moist chocolate cake with cheesecake ribboned throughout and topped with chocolate cream cheese frosting.    So if you are looking for something simple but still fancy, give this a try!  I know you'll love it!

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  • Cheesecake Swirled Chocolate Cake
preparing to bake the chocolate cake

Preheat your oven to 350 degrees and spray a 9x13 baking dish well with non-stick baking cooking spray.  Prepare the cake batter and the cheesecake batter.  Pour half the cake batter into the prepared pan.  Pour half the cheesecake batter in thick stripes across the cake batter.  Top with the remaining cake batter.  Stripe with the remaining cheesecake batter.

striping with cheesecake batter

Run a knife through the batters in a figure-eight motion back and forth, starting on one end of the pan and moving to the other.  After moving from one side to the other, don't go back through.  

Over-swirling blends the cheesecake batter into the chocolate cake batter too much, and you'll lose the marbled effect.  Bake at 350 for 45 to 50 minutes.  A toothpick should come out with moist crumbs.  Cool to room temp and then refrigerate for 4 hours.  This cake tastes better cold.

Prepare the frosting.  Either spread across the top of the cake or pipe frosting onto each individual piece. I used a Wilton 1M tip. Enjoy!

cheesecake swirled chocolate cake

Cheesecake Swirled Chocolate Cake

Mindee
Cheesecake-swirled chocolate cake is as easy as it is delicious. You'll love this dense, moist cake with swirls of cheesecake throughout!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 12 servings
Calories 616 kcal

Ingredients
  

Chocolate Cake Batter

  • 2 Cups Sugar
  • 2 Cups Flour
  • 1 Cup Cocoa Powder
  • 2 teaspoon Baking Powder
  • 2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 Eggs
  • ½ Cup Vegetable Oil
  • 1 teaspoon Vanilla
  • â…“ Cup Sour Cream
  • â…” Cup Milk
  • 1 Cup Boiling Water (must be boiling)
Related Recipe:  Rich Chocolate Buttercream Frosting

Cheesecake Batter

  • 8 oz Cream Cheese room temp. (8 oz.) package
  • 1 Egg
  • ¼ Cup Sugar
  • ¼ Cup Milk
  • 1 teaspoon Vanilla

Chocolate Cream Cheese Frosting

  • 8 Oz Cream Cheese room temp. (8 oz.) package
  • ¼ Cup Butter room temp.
  • ½ Cup Cocoa Powder
  • 2 ½ - 3 Cups Powdered Sugar

Instructions
 

  • Preheat the oven to 350 degrees and spray a 9x13 baking dish with non-stick baking cooking spray.

Chocolate Cake Batter

  • Whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
  • Whisk together the sour cream and milk.  Beat the dry ingredients with the eggs, vegetable oil, and vanilla.  Beat at a medium speed for 1 minute.
  • Carefully beat in the boiling water and beat until blended and smooth.  Set aside and prepare the cheesecake batter.

Cheesecake Batter

  • Beat cream cheese and sugar until fluffy.  Beat in the milk, egg, and vanilla until smooth.

Assembly

  • Pour ½ the cake batter into the prepared baking dish.
  • Pour ½ the cheesecake batter in thick stripes across the top of the cake batter.  (See photos in the post for this recipe.)
  • Pour the remaining cake batter over the top of the cheesecake stripes.
  • Pour the remaining cheesecake batter in thick stripes across the top of the cake batter.
  • Using a knife, moving from one end of the dish to the other in figure eight motions, swirl the cheesecake batter and the cake batter.  Start on one side of the pan and end on the other.  Do not continue to swirl after this or the cheesecake with just blend in with the cake, and you will not get the swirled, marble effect.
  • Bake at 350 degrees for 45-50 minutes.  A toothpick should come out with moist crumbs.  
  • Cool completely and then refrigerate for 4 hours before cutting and serving.

Chocolate Cream Cheese Frosting

  • Beat the cream cheese and butter until blended and smooth.
  • Beat in the cocoa powder until smooth.
  • Beat in 2 ½ cups of the powdered sugar.  If you want a stiff frosting, add another ½ cup of powdered sugar.
  • Either spread across the top of the cake or pipe onto individual pieces.  I used a Wilton 1M tip.

Notes

The chocolate cake was inspired by Hershey's Perfectly Chocolate Cake.

Nutrition

Calories: 616kcalCarbohydrates: 89gProtein: 7gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 69mgSodium: 451mgPotassium: 268mgFiber: 4gSugar: 65gVitamin A: 717IUVitamin C: 1mgCalcium: 154mgIron: 3mg
Keyword cheesecake, chocolate cake
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Shalonda

    November 15, 2019 at 7:14 pm

    I give it 4 stars simply because I'm not a chocolate anything fan, but my husband loved it. It was perfectly moist, mine took an hour, so my only suggestion is to check at about that 45 minute mark. I doubled the icing and piped all over the cake.

    Reply
  2. Trinity

    May 07, 2019 at 9:47 pm

    Would this make two rounds?

    Reply
    • mindeescookingobsession

      May 08, 2019 at 6:10 am

      Yes, I can't think of a reason why it wouldn't.

      Reply

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