Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
The perfect dessert for any occasion! This Easy Chocolate Cake with Cream Filling tastes and looks impressive, but it comes together quickly with help from a boxed cake mix, Cool Whip and pudding mix. You’ll love the combination of moist chocolate cake, rich cream cheese filling, and light, fluffy frosting!
Easy Chocolate Cake Recipe for Kids
This easy chocolate cake recipe comes from a blog reader named Shannon, who was kind enough to share it with all of us! She made it for her mom on Mother’s Day, and when I heard the ingredients, I knew that it would be a hit in our house as well. I don’t have the patience for complicated, technical baking projects, so any recipe that elevates a box of cake mix is a winner in my book! This is a fun one for the kids to help with, too!
How to make Easy Chocolate Cake with Cream Filling:
This classic chocolate cake recipe reminds me a lot of Italian Love Cake, which has similar layers of moist chocolate cake, a creamy cheese filling, and a fluffy whipped frosting. The taste of the Chocolate Cream Cake is also reminiscent of those classic Hostess Ho Ho’s or Little Debbie Swiss Rolls — but so much better!
Ingredients for Easy Chocolate Cake:
- Box of chocolate cake mix (plus oil, eggs and water called for on the box)
- Box of instant chocolate pudding mix
- Cream cheese
- Powdered sugar
- Cool Whip
- Milk
Step 1: Bake Cake
Prepare the cake batter according to the package instructions; however, add ⅓ cup of dry pudding mix to the batter as well.
Bake the cake in two 9-inch round cake pans according to the directions on the box.
Give the cakes plenty of time to cool completely on wire racks before moving on to the next steps.
While this isn’t necessary, I like to “dome” the cakes before stacking the layers. This just means that you use a long serrated knife to horizontally slice the rounded top off of each cake. Doming the cakes creates flatter surfaces so that they line up more evenly when layered.
Step 2: Prepare Cream Filling
When the cakes are completely cool, prepare the cream filling by beating together the softened cream cheese and powdered sugar. Then fold in half of the Cool Whip.
Spread the filling in an even layer between the two cakes.
Step 3: Make Easy Chocolate Frosting
Finally, it’s time to make the frosting! This is super simple: just whisk together the remaining dry pudding mix, powdered sugar and milk. Then fold in the rest of the Cool Whip. Be gentle and don’t stir too vigorously — just gently fold — or the Cool Whip will deflate and you won’t have a fluffy frosting.
Frost the top and sides of the cake, then pop it in the refrigerator to chill and set for at least 1 hour (or overnight).
How to Garnish Chocolate Cake:
I like to add sprinkles on top, but that’s optional. It’s beautiful on its own, too! Other options to decorate your cake include miniature chocolate chips, crushed candy bars, edible flowers, or fresh berries.
Preparation and Storage Tips:
- While this recipe is incredibly easy, make sure to allow plenty of time for the cakes to cool.
- I like to use an off-set spatula to easily spread the frosting on the cake.
- Make Ahead: This is a great dessert to prepare in advance. You can assemble the entire cake up to 1 day ahead and store it in the refrigerator overnight.
- How to store Easy Chocolate Cake: The dessert needs to be refrigerated or the Cool Whip frosting will become too soft and runny. For extended storage in the refrigerator, tent loosely with foil and keep for 3-4 days.
- You can freeze leftover cake in individual slices in airtight containers for up to 3 months. Thaw in the refrigerator.
Cook’s Tips and Recipe Variations:
- Make sure that you’re using instant chocolate pudding mix. You’ll need a small 4-serving box. I use a 3.9 oz box, but if you’re using the sugar-free variety, the box will be 0.9 oz. Either option is fine for this recipe.
- Any variety of Cool Whip will work — regular, lite or sugar-free.
- Pick your favorite chocolate cake mix. Devil’s Food, Dark Chocolate, Swiss Chocolate or Chocolate Fudge cake mixes are all fine.
- How to Improve a Box of Cake Mix: I prepared the box of cake mix according to the package instructions (for ease); however, when Shannon sent me her recipe, she shared her instructions for improving the boxed mix. Prepare the cake batter according to package instructions; however, add the ⅓ cup of dry pudding mix, substitute milk for the water called for on the box, use melted butter in lieu of the oil called for on the box, and add 1 extra egg.
More easy cake recipes that you might enjoy:
- 5-Ingredient Gooey Butter Cake
- Honey Bun Cake
- Greek Yogurt Chocolate Zucchini Cake
- Easy Pumpkin Cake
- Chocolate Cherry Cake
- Strawberry Shortcake Cake
Easy Chocolate Cake with Cream Filling
Ingredients
- 1 (15.25 oz) box chocolate cake mix, plus additional ingredients called for on the box
- 1 small box instant chocolate pudding, divided
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar, divided
- 1 (8 ounce) container Cool Whip, thawed and divided
- ½ cup cold milk
Instructions
FOR THE CAKE:
- Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment and spray with cooking spray. Set aside.
- Prepare the cake batter according to package instructions, adding 1/3 cup of the dry pudding mix to the cake batter. Divide the batter evenly between the two prepared pans and bake according to package instructions.
- Allow cakes to cool in the pans for about 10 minutes; transfer to wire racks to cool completely.
- Once cool, I like to horizontally slice off the rounded tops of each cake with a long serrated knife to make the tops of the cakes flat (this is optional).
FOR THE CREAM FILLING:
- Once the cakes are cool, prepare the cream filling.
- In a large bowl, beat together the softened cream cheese and 2 tablespoons of the powdered sugar until smooth and fluffy. Fold in half of the Cool Whip. Spread evenly between the two cakes.
FOR THE FROSTING:
- Whisk together the remaining dry pudding mix, the remaining 2 tablespoons of powdered sugar, and the cold milk until thick and smooth. Gently fold in the remaining Cool Whip. Frost the cake on the top and sides. Garnish the top with sprinkles, if desired. Refrigerate for at least 1 hour (or overnight) before slicing and serving.
Notes
- Make sure that you’re using instant chocolate pudding mix. You’ll need a small 4-serving box. I use a 3.9 oz box, but if you’re using the sugar-free variety, the box will be 0.9 oz. Either option is fine for this recipe.
- Any variety of Cool Whip will work — regular, lite or sugar-free.
- Pick your favorite chocolate cake mix. Devil’s Food, Dark Chocolate, Swiss Chocolate or Chocolate Fudge cake mixes are all fine.
- How to Improve a Box of Cake Mix: I prepared the box of cake mix according to the package instructions (for ease); however, when Shannon sent me her recipe, she shared her instructions for improving the boxed mix. Prepare the cake batter according to package instructions; however, add the 1/3 cup of dry pudding mix, substitute milk for the water called for on the box, use melted butter in lieu of the oil called for on the box, and add 1 extra egg.
- How to store Easy Chocolate Cake: The dessert needs to be refrigerated or the Cool Whip frosting will become too soft and runny. For extended storage in the refrigerator, tent loosely with foil and keep for 3-4 days.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. As an Amazon Associate I earn from qualifying purchases.
Looks good but doesn’t say how much milk to use
Hi, Gloria! There’s a full printable recipe box at the end of the post, which lists all of the exact measurements and instructions. You’ll need 1/2 cup of cold milk. Enjoy! 🙂