Chocolate Fudge Cheesecake Cake

This Chocolate Fudge Cheesecake Cake is the ultimate indulgence—rich, velvety layers of moist chocolate cake sandwich a smooth, tangy cheesecake center, all wrapped in a decadent chocolate fudge frosting. When I want to impress or treat myself to something unforgettable, this is the cake I turn to. It’s a showstopper and crowd-pleaser that satisfies every craving for chocolate, creaminess, and pure dessert bliss.

Why You’ll Love This Recipe

I love how this recipe brings together two iconic desserts—cheesecake and chocolate cake—in one stunning creation. It’s surprisingly simple to make, even though it looks bakery-worthy. Each component can be made ahead of time, making it perfect for birthdays, holidays, or just a weekend baking adventure. The fudge frosting is glossy, smooth, and perfectly balances the tangy cheesecake and the deep chocolate cake layers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Granulated sugar
• Vegetable oil
• Eggs
• Vanilla extract
• Buttermilk
• Hot water

Cheesecake Layer

• Cream cheese, softened
• Granulated sugar
• Eggs
• Vanilla extract

Chocolate Fudge Frosting

• Semi-sweet chocolate chips
• Butter
• Powdered sugar
• Milk
• Vanilla extract

directions

1. I preheat the oven to 325°F and grease two 8-inch round pans, lining them with parchment paper for easy removal.
2. To make the cheesecake layer, I beat the cream cheese, sugar, eggs, and vanilla until smooth. I pour it into one prepared pan and bake for 30–35 minutes, then let it cool completely.
3. I increase the oven temperature to 350°F for the chocolate cake. In a bowl, I mix the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
4. I add in the oil, eggs, vanilla, buttermilk, and hot water, then beat everything until smooth.
5. I divide the batter evenly between the two pans and bake for 30–35 minutes until a toothpick comes out clean. I let both cakes cool completely.
6. For the frosting, I melt the chocolate chips and butter together, then stir in the powdered sugar, milk, and vanilla until I get a smooth, spreadable consistency.
7. To assemble, I layer one chocolate cake on the bottom, place the cheesecake layer in the middle, and top it with the second chocolate cake. I frost the entire cake with the chocolate fudge frosting, smoothing the sides and top.

Servings and timing

This cake serves 12 generous slices. It takes about 1 hour and 40 minutes total: 30 minutes prep, 60–70 minutes bake time (for both layers), and additional cooling and assembly time.

Variations

• Add Ganache Drip: I sometimes pour a thin layer of chocolate ganache over the frosted cake for a glossy, dramatic finish.
• Mix in Espresso: A teaspoon of instant espresso in the chocolate cake batter deepens the chocolate flavor.
• Flavor the Cheesecake: I’ve added a swirl of raspberry jam or a hint of lemon zest to the cheesecake layer for a flavor twist.
• Use White Chocolate Frosting: For a contrasting look and flavor, I sometimes swap the fudge frosting with a white chocolate version.
• Add Crunch: A handful of crushed nuts or chocolate chunks added between layers gives a little texture.

storage/reheating

I store the cake covered in the fridge for up to 5 days. It tastes great cold, but I like to let it sit at room temperature for about 20 minutes before serving so the frosting softens slightly. If I want to freeze it, I wrap individual slices tightly and store them for up to 2 months. Thaw in the fridge overnight before enjoying.

FAQs

Can I make the cheesecake layer ahead of time?

Yes, I often bake the cheesecake a day in advance and refrigerate it until I’m ready to assemble the cake.

Can I use a boxed chocolate cake mix?

If I’m short on time, I’ve used a boxed mix and it works well—but the homemade version has a deeper, richer flavor.

How do I keep the cheesecake layer from breaking?

I chill it completely and use a wide spatula to carefully lift and transfer it to the cake stack. It helps to freeze it for 15 minutes before assembling.

Can I double the recipe for a taller cake?

Yes, I’ve doubled it to make a taller, more dramatic version, but I use 9-inch pans and adjust baking times as needed.

What’s the best way to get clean slices?

I use a sharp knife dipped in hot water, wiping it between each slice to keep the layers neat and intact.

Conclusion

This Chocolate Fudge Cheesecake Cake is the kind of dessert I make when I want to go all in—intensely chocolatey, rich, and truly unforgettable. With its creamy cheesecake center and glossy fudge frosting, it’s as beautiful as it is delicious. Whether I’m baking it for a celebration or just because, this cake always impresses and satisfies.

Print