This Chocolate Chip Cheesecake Cake is an indulgent dessert that combines two of your favorite treats into one irresistible creation. Think of a rich, moist chocolate chip cake paired with a creamy, velvety cheesecake center, all enveloped in a luscious cream cheese frosting. Every bite is a perfect balance of flavors and textures, with a bit of crunch from the chocolate chips, smoothness from the cheesecake, and a touch of sweetness from the frosting. This is a show-stopping dessert that is perfect for birthdays, celebrations, or anytime you need a sweet treat to impress your friends and family!
About The Recipe
Sometimes, the best desserts come from combining two classics into one delicious masterpiece. That’s exactly what this Chocolate Chip Cheesecake Cake is all about. I love cheesecake, and I love chocolate chip cake, so I decided to bring the two together for a dessert that takes the best of both worlds. It took a bit of testing to get the layers just right – the cheesecake had to be firm enough to hold its shape, while still being creamy and smooth, and the cake needed to be moist and fluffy without overpowering the delicate cheesecake layer. After a few tweaks and adjustments, I finally got it just right!
What makes this cake so special is the combination of textures and flavors. The soft, moist cake, the rich and creamy cheesecake, and the sweet, buttery frosting all come together to create a dessert that will leave you and your guests craving more. And the best part? It’s easier to make than you might think. If you follow the instructions carefully, you can make this gorgeous cake in just a few hours.
Reasons You Will Love This Chocolate Chip Cheesecake Cake
- Two Amazing Desserts Combined: It’s the best of both worlds – a chocolate chip cake and a creamy cheesecake all in one.
- Perfect for Special Occasions: This cake is a true showstopper, making it the perfect dessert for birthdays, holidays, or any celebration.
- Easy to Make: While it may look complex, this cake is surprisingly easy to make with the right ingredients and a little patience.
- Delicious Layers: The combination of moist cake, creamy cheesecake, and smooth frosting creates a dessert that’s full of flavor and texture.
- Perfect for Chocolate and Cheesecake Lovers: If you’re a fan of both chocolate and cheesecake, this cake is a dream come true!
Equipment Needed
- Stand Mixer or Hand Mixer
- 9-inch Springform Pan (for the cheesecake)
- Two 9-inch Round Cake Pans (for the cake layers)
- Cooling Rack
- Spatula
- Cake Plate or Platter
- Piping Bag (optional for decorating)
- Measuring Cups and Spoons
Ingredients
For the Cheesecake:
- Two 8-ounce packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup miniature chocolate chips
Description:
- Cream Cheese – This is the base for your cheesecake. Make sure it’s softened to room temperature for easy mixing.
- Sugar – Adds the right amount of sweetness to the cheesecake filling.
- Salt – Enhances the overall flavor of the cheesecake and balances the sweetness.
- Eggs – Used to bind the cheesecake together, giving it structure.
- Sour Cream – Adds richness and smoothness to the cheesecake, making it more creamy.
- Heavy Whipping Cream – For added richness and smoothness.
- Vanilla Extract – A key ingredient for flavoring the cheesecake.
- Chocolate Chips – Miniature chocolate chips are stirred into the cheesecake for an extra chocolatey bite!
For the Chocolate Chip Cake:
- One 15.25-ounce box white cake mix
- 1 1/4 cups water
- 1/3 cup canola or vegetable oil
- 3 large egg whites
- 1 cup miniature chocolate chips
Description:
- Cake Mix – A simple shortcut that makes this cake come together quickly. You can use a yellow or white cake mix.
- Water – To hydrate the cake mix.
- Vegetable Oil – Keeps the cake moist and tender.
- Egg Whites – These help to lighten the texture of the cake without adding excess fat.
- Chocolate Chips – Add in mini chocolate chips for a fun, chocolate-filled cake layer.
For the Cream Cheese Frosting:
- 2 1/2 cups powdered sugar, sifted to remove lumps
- Two 8-ounce packages cream cheese, at room temperature
- 1/2 cup (1 stick) butter, at room temperature
- 1 tablespoon vanilla extract
Description:
- Powdered Sugar – For smooth, silky frosting.
- Cream Cheese – The cream cheese adds tang and richness to the frosting.
- Butter – Unsalted butter is used to give the frosting its smooth consistency and flavor.
- Vanilla Extract – Enhances the flavor of the frosting.
How to Make a Perfect Chocolate Chip Cheesecake Cake
Step 1: Prepare the Cheesecake
To start, we need to prepare the cheesecake layer. This is a crucial step, so don’t rush through it! Begin by preheating your oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. This will make it easier to remove the cheesecake from the pan later.
In a large mixing bowl, use an electric mixer to blend the cream cheese until it’s smooth and creamy. Add the sugar and salt, mixing for about two minutes until fully incorporated. Scrape down the sides of the bowl to make sure everything is evenly mixed.
Now, add the eggs one at a time, blending well after each addition. Follow with the sour cream, whipping cream, and vanilla extract. Continue mixing until the cheesecake mixture is smooth and well-combined. Gently fold in the miniature chocolate chips.
Pour the cheesecake batter into the prepared pan and bake for about 45 minutes. The cheesecake should be set to the touch and not jiggle. Once done, remove the cheesecake from the oven and let it cool on a wire rack for at least one hour. After it’s cooled, place the cheesecake in the freezer to freeze completely. This will help it set and make it easier to assemble the cake later. You can do this several hours in advance or overnight for best results.
Step 2: Prepare the Cake Layers
While your cheesecake is freezing, it’s time to make the chocolate chip cake layers. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. For easy removal later, you can line the pans with rounds of parchment paper as well.
In a large bowl, combine the white cake mix, water, oil, and egg whites. Use a hand mixer to blend everything together until smooth. Once the batter is fully combined, fold in the miniature chocolate chips. The chocolate chips will give the cake that wonderful little burst of chocolate flavor in every bite.
Divide the batter evenly between the two prepared cake pans, filling them about three-quarters of the way full. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Check the cakes at the 35-minute mark, and then every 5 minutes after, to make sure they don’t overbake. Once done, allow the cakes to cool for about 20 minutes before turning them out onto cooling racks to cool completely.
Step 3: Prepare the Cream Cheese Frosting
Next, make the cream cheese frosting. In a large mixing bowl, use an electric mixer to beat together the powdered sugar, cream cheese, butter, and vanilla extract on medium-high speed. Beat until the mixture is smooth and creamy. Be careful not to over-beat it, as this can make the frosting too airy. Once done, set the frosting aside until you’re ready to assemble the cake.
Assembling the Cake
Now comes the fun part—assembling the cake! Start by placing one of the chocolate chip cake layers onto your cake plate or platter. Spread a thin layer of the cream cheese frosting on top of the first cake layer. This will help the cheesecake layer stick to the cake.
Next, carefully remove the cheesecake from the freezer. Take off the sides of the springform pan and slide a knife under the parchment paper to remove the cheesecake from the pan. Peel off the parchment paper and set the cheesecake layer on top of the frosted cake layer.
If the cheesecake layer is a little larger than the cake layers, don’t worry! Just place the cheesecake on a cutting board and gently shave off some of the edges to match the size of the cake. Once the cheesecake is properly sized, spread a thin layer of frosting over the top of the cheesecake.
Now, place the second chocolate chip cake layer on top of the cheesecake layer, and soak it up with a little more frosting.
Step 5: Frosting and Decorating
With the cake layers stacked, it’s time to frost the cake. Using a long, thin spatula, cover the entire cake with a thin and even layer of frosting. Start by spreading frosting on top, then gently work it down the sides of the cake. Once the first thin layer of frosting is applied, add more frosting to cover any bare spots.
For a decorative touch, use a piping bag to add a decorative edge or design. You can also sprinkle extra miniature chocolate chips on the top and sides of the cake for a chocolatey finish.
Keep the cake refrigerated until you’re ready to serve, and remember to store any leftovers in the fridge as well.
Serving and Storing
The Chocolate Chip Cheesecake Cake is now ready to be enjoyed! I recommend serving it straight out of the fridge to keep the mousse layers firm, though it can be left at room temperature for up to an hour if you prefer a softer texture.
When it comes to cutting the cake, a warm knife works wonders. Just dip the knife in hot water and wipe it dry before slicing through the cake. This will give you a clean, beautiful cut with all those layers perfectly visible.
Storing the Cake
If you happen to have leftovers (which is unlikely, trust me!), you can store the cake in the fridge for up to 3 days. The cake is best served chilled, so make sure it stays in the refrigerator until you’re ready to enjoy it again. You can also wrap individual slices in plastic wrap and freeze them for up to a month. Just let them thaw in the fridge before serving.
That’s it! This Chocolate Chip Cheesecake Cake is a decadent treat that’s perfect for any special occasion or when you simply want to indulge in something rich and creamy.
