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Chocolate Cream Cake Recipe
Chocolate Cream Cake Recipe photo by Taste of Home

Chocolate Cream Cake Recipe

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From Shepherd, Michigan, Marge Dellert writes, "Whenever I take this moist chocolate cake with butter cream filling to a function, I'm asked for the recipe. My daughter-in-law, Marla, shared it with me."
TOTAL TIME: Prep: 25 min. + cooling Bake: 30 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 25 min. + cooling Bake: 30 min.
MAKES: 16-20 servings


  • 1 package devil's food cake mix (regular size)
  • 1-1/4 cups sugar
  • 5 tablespoons all-purpose flour
  • 3/4 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • GLAZE:
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract


  1. Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.
  2. For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool.
  3. In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.
  4. For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened.
  5. Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers. Yield: 16-20 servings.
Originally published as Chocolate Cream Cake in Taste of Home October/November 2004, p48

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 8, 2015

"Love this cake!! It freezes well, so it's great to have on hand for a last minute dessert"

Reviewed Mar. 13, 2014

"I just made this last night - and I'm giving the cake five execution of it 2 stars!

Love, love, love the white filling. It is very close to what is in the hostess bakery products. I don't think it would be nearly as good as the fillings that use cream cheese. The 13 x 9 cake, taken out of the pan and split is VERY hard to do, even when completely cooled. I did it but it looks terrible. HOWEVER, the flavors combined (especially the glorious glaze) are magnificent. I will use this recipe for the glaze for several things in the cream topping, ganache, etc. It is very very good. All in all a great cake, particularly with some practice. I made no substitutions, just as these directions state."

Reviewed Jun. 21, 2013

"I have made this cake twice. Once for a snack for my Sunday School class and once for my sisters church potluck. Wonderful, wonderful comments. It is very good and not hard to make. A little time consuming but bake cake and filling one day and finish recipe the next."

Reviewed Mar. 11, 2013

"What a disaster! The cakes slid off of each other, the glaze slid off of the top. End up nothing like the picture. I usually like ToH recipes but this was a complete waste of time and money."

Reviewed Oct. 28, 2012

"This cake reminds me of a whoopie pie cake. I have been making this for years ,my kids liked it and still do since 1999. Great Recipe!!"

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