Cheesecake swirled chocolate cake is as easy as it is delicious. You’ll love this dense, moist cake with swirls of cheesecake throughout!
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!
Preheat your oven to 350 degrees and spray a 9×13 baking dish well with non-stick baking cooking spray. Prepare the cake batter and the cheesecake batter. Pour half the cake batter in 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.
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 for 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!
PrintCheesecake Swirled Chocolate Cake
Cheesecake swirled chocolate cake is as easy as it is delicious. You’ll love this dense, moist cake with swirls of cheesecake throughout!
Makes One 9×13 Cake
Total Time doesn’t include 4 hours of chilling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Category: Dessert
Ingredients
Chocolate Cake Batter
- 2 Cups Sugar
- 2 Cups Flour
- 1 Cup Cocoa Powder
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 1 tsp Salt
- 2 Eggs
- 1/2 Cup Vegetable Oil
- 1 tsp Vanilla
- 1/3 Cup Sour Cream
- 2/3 Cup Milk
- 1 Cup Boiling Water ((must be boiling))
Cheesecake Batter
- 1 (8 oz.) package Cream Cheese (room temp.)
- 1 Egg
- 1/4 Cup Sugar
- 1/4 Cup Milk
- 1 tsp Vanilla
Chocolate Cream Cheese Frosting
- 1 (8 oz.) package Cream Cheese (room temp.)
- 1/4 Cup Butter (room temp.)
- 1/2 Cup Cocoa Powder
- 2 1/2 – 3 Cups Powdered Sugar
Instructions
- Preheat the oven to 350 degrees and spray a 9×13 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 into 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 1/2 the cake batter into the prepared baking dish.
- Pour 1/2 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 at 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 1/2 cups of the powdered sugar. If you want a stiff frosting add another 1/2 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.
Would this make two rounds?
Yes, I can’t think of a reason why it wouldn’t.
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.
★★★★