Chocolate Cream Cheese Coffee Cake

Chocolate cake, sweet cream cheese, and a nutty crumb topping combine to make this fantastic Chocolate Cream Cheese Coffee Cake! - Bake or Break

I have many favorite flavors when it comes to baking, but chocolate and cream cheese are on the short list. I bake with them often, and I happily take any opportunity to use both in the same recipe.

That’s the situation with this Chocolate Cream Cheese Coffee Cake. It starts with a really amazing chocolate cake. That then gets swirled with sweetened cream cheese and topped with a nutty crumb topping. The whole package is pretty outstanding!

Chocolate cake, sweet cream cheese, and a nutty crumb topping combine to make this fantastic Chocolate Cream Cheese Coffee Cake! - Bake or Break

I usually make coffee cakes a bit more dense than this one, but I decided to use a variation of one of my favorite chocolate cakes. The batter is quite thick, but it makes such a wonderfully soft, moist cake. And it’s the perfect match for all that cream cheese!

The crumb topping makes me want to call this a coffee cake. But don’t let that limit its serving to coffee breaks and snack time. It will be just as well received as a dessert. If chocolate and cream cheese are on your short list, too, then you’ll welcome a slice most any time!

Find more coffee cake recipes in the Recipe Index!

Chocolate Cream Cheese Coffee Cake

Yield: 15 to 20 servings

Prep Time: 30 minutes

Cook Time: 45 minutes

Chocolate cake, sweet cream cheese, and a nutty crumb topping combine to make this fantastic Chocolate Cream Cheese Coffee Cake!

Ingredients:

For the topping:

  • 1 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • pinch of salt
  • 6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
  • 1/4 cup chopped hazelnuts

For the cream cheese swirl:

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 1/2 teaspoon vanilla extract

For the cake:

  • 1 & 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 4 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup plain or vanilla yogurt

Directions:

To make the topping:

  1. Combine the flour, brown sugar, and salt. Add the butter and mix with a fork or your fingers until the mixture forms crumbs. Stir in the hazelnuts.
  2. Refrigerate while you make the cake.

To make the cream cheese swirl:

  1. Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan.
  2. Using an electric mixer on medium speed, beat the cream cheese, sugar, flour, egg, and vanilla until thoroughly combined and smooth.
  3. Set aside while you make the cake.

To make the cake:

  1. Combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the cooled chocolate and the vanilla.
  3. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of yogurt. Mix just until combined.
  4. Transfer the batter to the prepared pan, and spread evenly.
  5. Drop the cream cheese mixture over the top of the cake batter. Use a thin knife to swirl the cream cheese mixture into the cake.
  6. Sprinkle the topping mixture over the top of the cake.
  7. Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean. Cool in the pan before serving.

Recipe adapted from Betty Crocker.