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
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
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
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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
Bridget says
I made this tonight in a 13×9 inch pan…It was a bit of a challenge to put the top back on agter using dental floss to cut it into 2 pieces! Pancake spatulas were ok, but I had to piece one of the sides back on…it came out wonderfully when put altogether..I doubled the filling, and used 1 1/2 of the amount of ingredients for the frosting…the filling was usual for me, but I was surprised how it came out…I had to heat the flour and milk for the filling and whisk it into a huge bolus almost like a cream puff batter consistency, but it was fine once I beat it in with the other ingredients to the filling…I used twice the amount of milk for the frosting…it’s in the frig covered over with aluminum foil overnight tonight to get it really cold for dessert for tomorrow…I don’t know if I can wait to try it though! Ty for sharing! It caught me at first glance..I just had to make it!
Melane says
I panicked and added an egg before I read your comments. It’s in the oven now we will see how it turns out.
Carrie @ Bakeaholic Mama says
I want a few slices of this!!
Katrina @ In Katrina's Kitchen says
Very very dangerous. I think I might be able to eat a whole pan if these.
nicole @ I am a honey bee says
That looks so good. I’d eat the filing with a spoon
PS- I’ve never had swiss cake roll thing but i’ll take your word for it.
kirstin says
YUM! I love all those cream filled cakes, no matter how bad they are for us (C: I may have to try this sometime.
sara says
This cake looks really delicious! I love little debbie’s too…love making it with real ingredients! :)
Donna says
Little Debbie Swiss Cake rolls were my favorite school lunch box treat! Thanks for sharing this!
Veronica says
Wow, sounds great! I love your tradition of hiding swiss cake rolls in the closets-too cute and funny! These are one of the rare snack cakes that I can tolerate and just two days ago had a craving, so we bought a box and between the two of us, ate it in two days. YIKES! So yeah, I could totally dig into this cake. Saved!
Pam @ The Meltaways says
I am totally drooling here! I have to try it! Who knew I’d miss the SRC?
Kat says
Yum!!! That looks delicious. I might have to give this a try. I’m on a baking kick at the moment.
Carolyn says
Yu-hu-hu-hum! I keep waiting to get assigned to YOUR blog for the SRC. Sigh…maybe someday ;)
Lisa~~ says
Looks delicious…I adore creme and chocolate.
If you haven’t already, I’d love for you to check out my SRC entry Candied Popcorn.
Lisa~~
Cook Lisa Cook
Shumaila says
Looks really good! I would love to have a slice of it!
Julie @ Table for Two says
I love how simple and easy this is. It looks so fluffy and moist. I can definitely see myself making this as a quick cake for a party or something this summer.
Micha @ Cookin' Mimi says
I’m so glad you liked this. This is one of my favorite recipes and has served as several birthday cakes over the years.
Your picture makes me wish I had a piece right now.
Tracey says
Oh yeah, this might last all of 2 days at our house? It looks sooo good!! Swiss Cake Rolls always remind me of my grandmother, she always, always had them in her fridge :)
Rachel @ Baked by Rachel says
I want a slice!
Steve @ the black peppercorn says
I found your blog through Julie at Table for Two. So glad I did. This cake looks delicious!
Katrina @ Warm Vanilla Sugar says
So pretty! I love the look of this!