Chocolate Cream Cake starts with a boxed cake mix, layered with creamy vanilla filling & topped with a glossy chocolate glaze!
This chocolate cake is reminiscent of a Ding Dong, only better!! It starts with a cake mix, baked into a sheet cake, then cut in half lengthwise and filled with vanilla buttercream. We finish off the cake with a silky chocolate glaze that coats the top.
Highlights of this Chocolate Cake Recipe
- This cake is a fun way to jazz up a cake mix! No more basic chocolate cake here.
- The vanilla buttercream is less sweet than normal frosting. It’s more like a cross between traditional buttercream and sweet cream. It’s delicious!
- The chocolate glaze! It’s whisked together on the stove and once it cools a bit, it glosses over the top of the cake and is the perfect finishing touch.
Chocolate Cream Cake Ingredients
Cake Mix: Use one 15.25-oz box of devil’s food cake mix (with required ingredients as per package directions).
Vanilla Cream Filling
Butter & shortening: You will need ½ cup of EACH softened butter and shortening for this filling.
Sugar: Adding sugar makes the cake filling perfectly sweet.
Flour: It sounds odd to add ⅓ cup flour in the filling, but trust me, it works!
Milk: Thin it by adding ¾ cup of milk.
Vanilla extract: Add vanilla extract to enhance the flavors nicely.
Chocolate Glaze
Sugar: Use 1 cup of sugar for this glaze recipe.
Cocoa powder: You’ll need some cocoa powder for a rich tasting topping.
Cornstarch: Thicken the glaze by using cornstarch.
Water: Add 1 cup of water to achieve the perfect glaze consistency.
Butter: For rich taste add butter to this recipe.
Vanilla extract: Give the glaze a subtle flavor by adding 1 tsp of vanilla extract.
Preparation Tips for Making This Chocolate Cake Recipe
Full instructions are in the recipe card below, but here are a few key steps for making this dessert.
- Prepare the Pan well. You’ll want to grease & flour your cake pan to ensure that your cake comes out easily after baking. You can use shortening or butter; spread it on evenly. Then dust with flour. Be sure to pay extra attention to the bottom of the pan, making sure to coat it well so your cake doesn’t stick.
- Cut the cake horizontally in half. I like doing this with a long thin knife, going slowly, cutting half way and working your way around the entire cake.
- Best way to glaze your cake. Pour the glaze on the cake starting from the center. And as you move to the outer edge, let the icing drip to the sides of the cake. For more drips, drizzle it at the edge of the cake, letting the glaze drip on the sides of the cake naturally.
How long is this cake good for & how do you store it?
Leftover chocolate cream cake can be stored in the refrigerator for up to 5 days. It should be stored in an airtight container to maintain freshness.
Chocolate Cream Cake Recipe
Ingredients
- 15.25 oz box devil’s food cake mix with required ingredients as per package directions
Vanilla Cream Filling
- ½ cup butter softened
- ½ cup shortening
- 1 ¼ cup sugar
- ⅓ cup flour
- ¾ cup milk
- 1 tsp vanilla extract
Chocolate Glaze
- 1 cup sugar
- ⅓ cup cocoa powder
- 3 TBSP cornstarch
- 1 cup water
- 3 TBSP butter
- 1 tsp vanilla extract
Instructions
- Cake base: Prepare and bake the cake according to the package directions. Grease & flour the 9×13 baking pan, paying special attention to the bottom so that the cake comes out easily. Let it cool for 10 minutes before inverting onto a wire rack to cool completely.
- Buttercream filling: In a mixing bowl using an electric mixer, cream the butter, shortening, flour and sugar until it's light and fluffy.
- Heat the milk for 1 minute in the microwave, test the temp and reheat if necessary, until it reaches 140°F. Add the milk to the creamed mixture, beating until the sugar has dissolved. Stir in the vanilla extract.
- Cut the cake in half, so you have two horizontal layers; then spread the filling over the bottom cake layer. Top it with the remaining cake layer.
- Chocolate glaze: In a saucepan, combine the sugar, cocoa, cornstarch, and water; whisk until smooth. Bring the mixture to a boil over medium heat, whisking constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; add in butter and vanilla extract, whisk until glaze is smooth. Cool to lukewarm.
- Spread the glaze over the top of the cake and let it stand until set. When ready to serve, slice and enjoy!
Notes
Nutrition
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How do I enhance the flavor of a box devil’s food cake mix?
To enhance the flavor of a box devil’s food cake mix, consider adding a teaspoon of espresso powder or substituting coffee for water. Incorporating extra vanilla extract can also deepen the taste profile.
Can I use a different flavor of cake mix for this recipe?
Yes, this recipe can be adapted to use different flavors of cake mix, such as chocolate fudge or red velvet. A change in the cake flavor will alter the end results, but I’m sure they will still taste amazing.
What alternate cake toppings can I make for this recipe?
Alternate toppings can include fresh berries, whipped cream, or a cream cheese frosting. These options provide a variety of flavors and textures to complement the chocolate cream cake.
Try more of our delicious cake recipes here:
- Add this recipe for our copycat Costco chocolate mousse cake to your list of desserts to make. It is a decadent treat that does not disappoint!
- Make your restaurant favorite right at home with our recipe for chocolate lava cakes. With minimal ingredients and effort you can have a delicious dessert ready in no time.
- Looking for a light, delicate cake for your next event? This buttery cream cheese pound cake is so simple and versatile, the topping options are endless!
- Our chocolate cake with whipped cream frosting is perfect for the chocolate lovers in your life!
- Another easy recipe we love is this chocolate poke cake. It starts with a cake mix, is poked & drizzled with syrup & chocolate chips and a whipped cream topping.
Chocolate Cream Cake is a wonderful treat that combines amazing flavor and creamy texture. Make this chocolate sheet cake easily, with a few basic ingredients and under an hour, you can have a decadent sweet treat.
Elaine Slate says
The cream filling was absolutely liquid. I followed the recipe to the letter. My daughter even tried making the filling following the recipe and it was still like soup.
Jessica says
Sounds like your milk got too warm and melted the butter…did you try just putting it all in the fridge, to help it firm up?
Deb Carmicheal says
I haven’t made this yet. I see I put teh cake in a 9×13 pan. Do I flip it out to be able to slice it in half for my cream filling ??
Thanks for any ideas you can give me before I try this cake out.
Jessica says
YEs, we greased and floured the 9×13 pan well beforehand (as instructed in the recipe card!) and then overturned it using a cooling rack. Then we transferred the cake to a 12×16 pan.