If you’ve ever been torn between baking a rich, creamy cheesecake or a soft, tender chocolate chip cake, this Chocolate Chip Cheesecake Cake is your dream come true. It’s a decadent dessert masterpiece made of two layers of vanilla chocolate chip cake with a full layer of chocolate chip cheesecake tucked right in the middle. All of this is wrapped in a luscious cream cheese frosting and topped with even more chocolate chips for good measure.
This cake isn’t just a dessert—it’s a celebration on a plate. Perfect for birthdays, holidays, or any special event, it’s the kind of show-stopping treat that will have guests asking for seconds (and the recipe). It requires some planning since you’ll make the cheesecake and cake layers separately before assembling, but every bite proves it’s worth the effort.
Why You’ll Love This Chocolate Chip Cheesecake Cake
- The best of both worlds: Cake + cheesecake = pure dessert bliss.
- Beautiful presentation: Layered perfection that impresses every time.
- Customizable: Use different chips or flavor extracts for your own twist.
- Make-ahead friendly: Cheesecake layer can be made and frozen in advance.
- Crowd-pleaser: Serves up to 16 people and guarantees smiles.
Ingredients
Cheesecake Layer
Two 8-ounce packages cream cheese, room temperature
⅔ cup granulated white sugar
½ teaspoon salt
2 large eggs
⅓ cup sour cream
⅓ cup heavy whipping cream
1 teaspoon vanilla extract
½ cup miniature chocolate chips
Chocolate Chip Cake Layers
One 15.25-ounce box white cake mix
1 ¼ cups water
⅓ cup canola or vegetable oil
3 large egg whites
1 cup miniature chocolate chips
Cream Cheese Frosting
2 ½ cups powdered sugar, sifted
Two 8-ounce packages cream cheese, room temperature
½ cup (1 stick) butter, room temperature
1 tablespoon vanilla extract
Additional
Extra miniature chocolate chips for garnish
Step-by-Step Instructions
Step 1: Prepare the Cheesecake Layer
Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. In a large bowl, beat the cream cheese until smooth. Add sugar and salt, mixing until fully incorporated. Beat in eggs one at a time, then mix in sour cream, whipping cream, and vanilla until smooth. Stir in chocolate chips. Pour batter into the prepared pan and bake for about 45 minutes, until set to the touch and no longer jiggly. Cool on a wire rack for at least 1 hour. Then freeze completely—this can be done several hours ahead or overnight.
Step 2: Prepare the Cake Layers
Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment for easy removal. In a large bowl, combine cake mix, water, oil, and egg whites. Stir in chocolate chips until evenly distributed. Divide batter evenly between pans, filling each ¾ to 1 inch from the top. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool in pans for 20 minutes, then transfer to wire racks to cool completely.
Step 3: Prepare the Frosting
In a large bowl, beat powdered sugar, cream cheese, butter, and vanilla on medium-high until smooth and creamy. Avoid overbeating to keep the frosting stable and spreadable.
Step 4: Assemble the Cake
Place one cake layer on a serving platter. Spread a thin layer of frosting over the top. Remove cheesecake from the freezer and springform pan. Peel off parchment and, if necessary, trim edges to match cake size. Place cheesecake on top of the first cake layer. Spread a thin layer of frosting over the cheesecake. Top with the second cake layer.
Step 5: Frost and Decorate
Apply a crumb coat (thin layer of frosting) to seal in crumbs, then frost the entire cake with a final thick layer. Use a spatula for a smooth finish or a piping bag for decorative edges. Sprinkle extra miniature chocolate chips over the top and sides for a finished look. Refrigerate until ready to serve.
Recipe Tips
- Freeze the cheesecake: It’s easier to handle and stack without breaking.
- Level cake layers: Trim the tops if they domed during baking for a neat finish.
- Chill between steps: A slightly chilled cake is easier to frost without crumbs.
- Flavor twist: Swap miniature chocolate chips for white chocolate or butterscotch chips.
Variations
Mint Chocolate Chip Cheesecake Cake: Add mint extract to both cake and frosting and use green-tinted frosting for a festive look.
Peanut Butter Chocolate Chip Version: Add peanut butter chips to the cheesecake layer and a drizzle of peanut butter over the top.
Red Velvet Cheesecake Cake: Swap the cake mix for red velvet for a holiday-ready presentation.
Serving Suggestions
Occasions: Birthdays, holidays, anniversaries, and dinner parties.
Pairings: A cup of coffee or glass of cold milk balances the sweetness.
Plating: Garnish each slice with a dollop of whipped cream and a few extra chocolate chips.
Storage and Make-Ahead
Refrigerate: Keep cake covered in the fridge for up to 4 days.
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Make ahead: The cheesecake layer can be made and frozen up to 1 week before assembling.
Final Thoughts
This Chocolate Chip Cheesecake Cake is the ultimate indulgence for dessert lovers. With its creamy cheesecake center, soft chocolate chip cake layers, and tangy cream cheese frosting, it’s a dessert that delivers on every level. While it takes some time to prepare, the payoff is a stunning centerpiece that will wow any crowd. If you’re looking to impress at your next gathering—or just treat yourself to something extraordinary—this is the cake to make. One slice and you’ll see why it’s a keeper.
The Goods
Chocolate Chip Cheesecake Cake
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Recipes
Cheesecake Layer
- Two 8-ounce packages cream cheese room temperature
- ⅔ cup granulated white sugar
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup miniature chocolate chips
Chocolate Chip Cake Layers
- One 15.25-ounce box white cake mix
- 1 ¼ cups water
- ⅓ cup canola or vegetable oil
- 3 large egg whites
- 1 cup miniature chocolate chips
Cream Cheese Frosting
- 2 ½ cups powdered sugar sifted
- Two 8-ounce packages cream cheese room temperature
- ½ cup 1 stick butter, room temperature
- 1 tablespoon vanilla extract
Additional
- Extra miniature chocolate chips for garnish
Instructions
Step 1: Prepare the Cheesecake Layer
- Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. In a large bowl, beat the cream cheese until smooth. Add sugar and salt, mixing until fully incorporated. Beat in eggs one at a time, then mix in sour cream, whipping cream, and vanilla until smooth. Stir in chocolate chips. Pour batter into the prepared pan and bake for about 45 minutes, until set to the touch and no longer jiggly. Cool on a wire rack for at least 1 hour. Then freeze completely—this can be done several hours ahead or overnight.
Step 2: Prepare the Cake Layers
- Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment for easy removal. In a large bowl, combine cake mix, water, oil, and egg whites. Stir in chocolate chips until evenly distributed. Divide batter evenly between pans, filling each ¾ to 1 inch from the top. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool in pans for 20 minutes, then transfer to wire racks to cool completely.
Step 3: Prepare the Frosting
- In a large bowl, beat powdered sugar, cream cheese, butter, and vanilla on medium-high until smooth and creamy. Avoid overbeating to keep the frosting stable and spreadable.
Step 4: Assemble the Cake
- Place one cake layer on a serving platter. Spread a thin layer of frosting over the top. Remove cheesecake from the freezer and springform pan. Peel off parchment and, if necessary, trim edges to match cake size. Place cheesecake on top of the first cake layer. Spread a thin layer of frosting over the cheesecake. Top with the second cake layer.
Step 5: Frost and Decorate
- Apply a crumb coat (thin layer of frosting) to seal in crumbs, then frost the entire cake with a final thick layer. Use a spatula for a smooth finish or a piping bag for decorative edges. Sprinkle extra miniature chocolate chips over the top and sides for a finished look. Refrigerate until ready to serve.
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