Chocolate Cream-Filled Cake – this cake tastes just like a Little Debbie Swiss Cake Roll! Layers of chocolate cake with vanilla cream filling and chocolate buttercream.
It’s Secret Recipe Club reveal time again! I really lucked out this month. Cooking Mimi is the blog I was assigned and it is filled with the kind of recipes that my boys love: simple but delicious!
I had such hard time choosing which of her recipes that I wanted to make and added quite a few to my bookmarks (like this Sweet and Spicy Chicken) but ultimately I went with her Chocolate Cream-Filled Cake.She sold me on this one when she said it was like those tasty Little Debbie Swiss Cake Rolls.
My husband and I have this weird thing where we hide boxes of Swiss Cake Rolls in each other’s closet and then laugh hysterically when the other person finds them. It never gets old. But anyway, he’s been gone for awhile now so there have been no Swiss Cake Rolls in the house.
And let me tell you, it does taste like a Swiss Cake Roll. But better! Because, in my world, a thick layer of buttercream is better than a thin glaze. The cake and the filling taste exactly like the rolls though!
How To Make Chocolate Cake
- Butter 2 9-inch round pans and then dust them with cocoa powder
- Sift together flour, cocoa powder, baking soda, and salt
- Add vegetable oil, sugar, vinegar, vanilla and water
- Beat batter until smooth
- Divide evenly between prepared pans
- Bake for about 25 minutes, until a toothpick inserted into the cneter comes out clean
- Cool completely before filling and frosting
How To Make Cream Filling
- In a small saucepan, whisk together flour and milk
- Cook mixture until thickened, stirring constantly
- Let cool completely
- Using an eletric mixer, beat together cooled flour mixture, butter, sugar, and vanilla
- Beat until fluffy
- Cool completely before filling the cake
How To Make Chocolate Frosting
- Using an electric mixer, beat together butter, cocoa powder, and vanilla
- Alternately add sugar and milk until desired consistency is reached
- Use an icing spatula to frost cake
How Long Is Chocolate Cake Good For?
This chocolate cake will stay good for up to a week. Make sure to store it in an airtight cake carrier (or cover it very tightly) in the refrigerator.
I recommend bringing slices to room temperature before serving.
More Chocolate Cake Recipes
- Flourless Chocolate Cake
- Chocolate Angel Food Cake
- Mexican Chocolate Cake
- Chocolate Shortbread Cake
- Chocolate Angel Food Cake
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Chocolate Cream-Filled Cake
Ingredients
For the cake:
- 3 cups all purpose flour
- 6 tablespoons cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¾ cup vegetable oil
- 2 cups sugar
- 2 tablespoons vinegar
- 2 teaspoons vanilla
- 2 cups water
For the filling:
- 3 tablespoons flour
- ½ cup milk
- ½ cup softened butter
- ½ cup sugar
- 1 teaspoon vanilla
For the frosting:
- ½ cup butter, softened
- ⅔ cup cocoa powder
- 1 teaspoon vanilla
- 3 cups powdered sugar, sifted
- ⅓ cup milk
Instructions
To make the cake:
- Preheat oven to 350F. Butter two 9" round cake pans and dust with cocoa powder.
- In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Add oil, sugar, vinegar, vanilla and water. Mix just until smooth and divide evenly between pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10-15 minutes. Remove from pans and cool completely before filling and frosting.
For the filling:
- In a small saucepan, whisk together flour and milk. Cook over medium low heat until thickened, stirring constantly. Let cool completely.
- In the bowl of a stand mixer fitted with the paddle, beat together the cooled flour mixture, shortening or butter, sugar, and vanilla. Beat on fairly high until the filling is fluffy.
For the frosting:
- In a clean bowl of a stand mixer fitted with a paddle, beat together the butter, cocoa powder, and vanilla. Alternately add the sugar and milk until the desired consistency is reached.
To assemble the cake:
- Place bottom layer topside down on plate.
- Spread filling evenly on bottom layer
- Place 2nd cake layer on top of filling
- Use an icing spatula to spread the frosting all over cake
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 531Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 22mgSodium: 350mgCarbohydrates: 75gFiber: 2gSugar: 52gProtein: 4g
Carolyn says
I made this for a party at work and it was fabulous! I did 13×9 pan and made extra cream filling. It was so delicious! I will be making this again!
Bridget says
I forgot to mention I used dental floss to cut the 13×9 inch cake into two pieces! Worked like a charm!