Get ready to fall in love with this Dulce de Leche Chocolate Cake with a Cream Cheese Filling. This irresistible dessert strikes the perfect balance between richness and lightness. If you’ve been searching for the ultimate chocolate cake recipe, this is the one to bookmark.
Our moist chocolate cake is layered and finished with a luscious Chocolate Cream Cheese Frosting made with cream cheese, cream, chocolate, vanilla, and it's lightly sweetened. It’s silky smooth without being overly sweet.
Whether for a special celebration or a simple treat, this cake will impress and satisfy every chocolate lover at the table!
This recipe was inspired by my love for creating desserts you'll want to make again and again. The luscious chocolate frosting, which also serves as the velvety cream cheese filling, makes every bite a true indulgence.
The inspiration? We were invited to our friend's 50th Birthday Celebration. I couldn't think of a better way to honor such a milestone than with a chocolate cake drizzled with the Latin flair of Dulce de Leche. I wanted to create something indulgent yet light— a cake that would stand out but not overwhelm. It was the party's highlight, and the birthday honoree was thrilled. Success!
If you're planning a special occasion or want to treat someone to something extraordinary, this is the best chocolate cake to make any gathering unforgettable. And if you've already fallen in love with my Marquesa de Chocolate Recipe, (the no-bake Venezuelan classic made with layers of cookies and a rich chocolate cream), you know I am passionate about indulgent yet approachable chocolate desserts.
This recipe is no exception — it's simple to make, uses everyday ingredients, and comes together beautifully. The perfect cake to share with friends, family, or just yourself. Enjoy!
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❤️Why We Love This Chocolate Cake Recipe
- A Chocolate Lover’s Dream: This triple layer chocolate cake is a showstopper with rich chocolate cake layers and silky chocolate frosting. It’s the ultimate treat for any Chocolate Lover! ❤️
- Perfect for Every Occasion: Whether it’s a cozy dinner party or a grand celebration, this cake is the centerpiece your table deserves. The perfect balance of sweetness and creaminess without being overly heavy.
- A Genius Dessert: With the velvety cream cheese filling and luscious Dulce de Leche, this cake is one of those genius desserts that feels fancy yet approachable. It’s elegant enough for special events and easy to make just because you crave something extraordinary.
Speaking of genius dessert recipes! Indulgence is our specialty, and these Latin-inspired recipes are no exception. Treat yourself to the tropical flavors of our Coconut and Passion Fruit Curd Layer Cake or enjoy a unique twist on a classic favorite with our Carrot Cake with Pineapple and Coconut. And, of course, no list would be complete without the beloved Latin Tres Leches Cake, this version features a zesty lemon infusion for an extra-special treat that everyone, not just Latin dessert lovers, will adore!
🍽 Equipment
Three 8-9 inch round cake pans. A Large Mixing Bowl for seamlessly combining the ingredients. And Electric Mixer (handheld or stand mixer. A second large bowl and a whisk can be used in place of an electric mixer). Parchment Paper helps ensure the cake layers release quickly from the pans, keeping them intact and ready for assembly.
📝Ingredients and Substitutions
This cake comes together with simple ingredients that deliver the deep chocolate flavors we love. You can trust that each element works harmoniously to create the best flavor. From the rich cocoa flavor in the cake to the luscious cream cheese frosting and dulce de leche drizzle, we carefully chose these ingredients to make this dessert unforgettable. So, let’s bake!
See the Printable recipe card at the bottom of this post for quantities
Dry Ingredients
Liquid Ingredients
CAKE INGREDIENT NOTES
Simple staple ingredients are used in this recipe
- All-purpose flour, White Sugar, Baking Soda, Baking Powder, and Kosher Salt.
- Unsweetened Cocoa Powder – We prefer natural cocoa powder for baking, but Dutch-processed powder can also be used in this recipe.
- Vegetable oils such as Avocado or Canola Oil are great options. Olive Oil is not recommended for its more potent flavor.
- Large eggs - make sure they are at room temperature.
- Full-fat Greek Yogurt - Sour Cream is a suitable substitute.
- Buttermilk, at room temperature – The buttermilk in this recipe is key as it reacts with baking soda to create a fluffy and moist cake. You can make your own by adding one teaspoon of white vinegar or lemon juice to a measuring cup, then filling it with whole milk to 1/2 cup. Let it sit for 2 minutes.
- Vanilla Extract adds flavor and aroma
- Hot Coffee - This secret ingredient enhances the best flavor of chocolate. And don't worry, the cake will not taste like coffee. Substitute with one tablespoon of espresso powder or instant coffee diluted in 1/2 cup of hot water.
Cream Cheese Frosting Ingredient Notes
To make the creamy and luscious cream cheese mixture
- Heavy Cream, Full-Fat Cream Cheese, Powdered Sugar, Vanilla Extract, and Unsweetened Chocolate are all you need to create a luscious frosting.
- Dulce de Leche for drizzling and decorating.
- OPTIONAL: Semi-sweet Chocolate Chips for decoration and texture.
🥣Instructions
Step-by-Step Instructions for Preparing this Easy Chocolate Cake.
- - Preheat your oven to 350°F (175°C).
- For best results, line three 8-inch round cake pans with parchment paper at the bottom of the pans. - Combine the dry ingredients: In a large bowl, sift together the flour, unsweetened cocoa powder, sugar, baking soda, baking powder, and salt.
Whisk well to ensure the ingredients are evenly distributed.
- Mix the liquid ingredients in the bowl of a stand mixer fitted with the paddle attachment; beat the oil, eggs, yogurt, buttermilk, and vanilla extract on low speed until smooth and combined.
- Alternatively, you can use a hand-electric mixer, or a bowl and a whisk. - Add the hot coffee (the hot liquid enhances the chocolate batter's flavor).
- Combine dry and liquid ingredients:
- Gradually add the dry ingredients to the liquids in the mixer bowl.
- Mix at medium speed until combined. Stop and scrape down the bottom of the bowl to incorporate any remaining flour.
- Evenly divide the chocolate cake batter among the three prepared cake pans.
- Bake for 19-23 minutes or until a toothpick test comes out clean (a moist crumb is ok).
* Note: Our cakes took 20 minutes to bake to perfection. Since every oven and home conditions are different, keep an eye on the cakes to ensure they do not overbake.
- Let the cakes rest in the pans for 10 minutes. Then, carefully transfer them to a cooling rack to let the cakes cool completely.
- Make the Frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature cream cheese at medium speed until smooth and creamy (about 1 minute).
- Add the vanilla and powdered sugar, beat until well incorporated and soft, and scrape the bowl as needed. Make sure the mix is well combined and smooth.
- Incorporate the Chocolate: Gradually pour the melted chocolate into the cream cheese mixture, beating until thoroughly combined.
- Add the heavy cream: Turn the mixer to low speed and carefully add the entire cream slowly. Then, turn the mixer up to high speed and whip until thick, and you see stiff peaks form. This takes approximately 2 minutes. Make sure not to overbeat the cream mixture.
Assemble the Cake
- Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top using an offset spatula if you have one. Repeat with the second cake layer and frosting. Add the final cake layer and frost the entire cake. Leave some bare spots for a rustic look, or smoothly cover the whole cake.
- Decorate: Drizzle Dulce de Leche over the top and sides of the cake for a stunning finish. If desired, sprinkle with chocolate chips for added texture.
💭Top Tip - Make ahead for best results
Time permits, you may make the cake a day ahead and refrigerate overnight. This allows the flavors to intensify and the cake set beautifully. Remove from the fridge about 30 minutes before serving to bring to room temperature.
Enjoy this indulgent yet light Triple Layer Chocolate Cake!
📖Recipe Variation
CHOCOLATE GANACHE TOPPING: You can swap the chocolate cream cheese filling for a rich chocolate ganache as the cake’s outer layer for an extra decadent twist. This variation adds a deeper chocolate flavor and a glossy, professional finish to your triple-layer chocolate cake. This chocolate ganache option offers a versatile and indulgent way to personalize your cake.
Simple Chocolate Ganache Recipe
8 oz semi-sweet or dark chocolate (finely chopped) and 1 cup heavy cream.
- Heat the heavy cream in a small saucepan over medium heat until it simmers (do not boil). Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes to melt the chocolate.
- Gently whisk until the mixture is smooth and glossy. Let it cool slightly until it thickens to a spreadable consistency. Then, spread it over the cake or drizzle it for a more artistic look.
- Additional Idea: Drizzle Dulce de Leche between the cake layers for extra caramel richness.
🍲Storage suggestions
Store refrigerated. This cake stays nice for 2-3 days. You can freeze the cake for up to 2-3 months. Just cover it in plastic wrap or store it in an airtight container. Thaw in the refrigerator.
This recipe is everything you could want in a rich chocolate cake — decadent and flavorful.
The combination of the luscious Chocolate Cream Cheese, Cake Layers, and Dulce de Leche drizzle makes it a showstopper that’s as beautiful as it is delicious. Hands down the best cake to impress your friends, family, or yourself!
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Happy cooking! And Buen Provecho!
And thanks for visiting A Latin Flair! Gracias! 😊
🍽️Related Recipes
Are you looking for other Latin dessert recipes like this? Try these:
🍴Pairing Suggestions
These are my favorite dishes to serve with this cake recipe:
📖 GET THE RECIPE! 🍽️
Dulce de Leche Chocolate Cake with a Cream Cheese Filling
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin Inspired
Description
This Dulce de Leche Chocolate Cake with Cream Cheese Filling is a decadent yet light dessert featuring moist chocolate layers, a creamy frosting, and a drizzle of dulce de leche. Perfect for birthdays, celebrations, or just because!
Equipment you'll need: Three 8-9 inch round cake pans. A Large Mixing Bowl, Electric Mixer (handheld or stand mixer. A second large bowl and a whisk can be used in place of an electric mixer). Parchment Paper.
Ingredients
Cake Ingredients
- 2 cups All-Purpose Flour
- 1 cup Unsweetened Cocoa Powder
- 1 1/2 cups Granulated White Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 3/4 cup Vegetable oil (such as avocado or canola oil)
- 3 Large eggs (at room temperature)
- 3/4 cup Full-fat Greek Yogurt (or sour cream)
- 1/2 cup Buttermilk (at room temperature) - see notes about making buttermilk at home.
- 1 teaspoon Vanilla Extract
- 1/2 cup Hot Coffee - see notes
Cream Cheese Frosting Ingredients
- 2 cups Heavy Cream
- 8 oz Full-fat Cream Cheese (at room temperature and softened)
- 1 1/2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 4 oz Unsweetened Chocolate, melted
- 1 cup Dulce de Leche for drizzling and decoration
- Optional: 1 cup mini Semi-sweet Chocolate Chips for decoration or shaved chocolate curls.
Instructions
Make the cakes
- Preheat your oven to 350°F (175°C). Line the bottom of three 8-inch round cake pans with parchment paper.
- In a large bowl sift the dry ingredients - flour, unsweetened cocoa powder, sugar, baking soda, baking powder, and salt. Whisk well to ensure they are evenly distributed.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the liquid ingredients - oil, eggs, yogurt, buttermilk, and vanilla extract on low speed until smooth and combined. Then add the hot coffee.
- Combine dry and liquid ingredients - Gradually add the dry ingredients to the mixer bowl. Mix at medium speed until combined. Stop and scrape down the bottom of the bowl to incorporate any remaining flour.
- Evenly divide the chocolate cake batter among the three prepared cake pans and bake for 19-23 minutes or until a toothpick test comes out clean (a moist crumb is ok).
- Note: Our cakes took 20 minutes to bake to perfection. Since every oven and home conditions are different, keep an eye on the cakes to ensure they do not overbake. Let the cakes cool completely.
Make the Chocolate Cream Cheese Frosting and Filling
- In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature cream cheese at medium speed until smooth and creamy (about 1 minute). Add the vanilla and powdered sugar, beat until well incorporated and soft, and scrape the bowl as needed. Make sure the mix is well combined and smooth.
- Gradually pour the melted chocolate into the cream cheese mixture, beating until thoroughly combined.
- Turn the mixer to low speed and carefully add the entire cream slowly. Then, turn the mixer up to high speed and whip until thick, and you see stiff peaks form. This takes approximately 2 minutes. Make sure not to overbeat the cream mixture.
Assemble the Cake
- Layer the cake - Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top. Repeat with the second cake layer and frosting. Add the final cake layer and frost the entire cake. Leave some bare spots for a rustic look, or smoothly cover the whole cake.
- Decorate - Drizzle Dulce de Leche over the top and sides of the cake for a stunning finish. If desired, sprinkle with chocolate chips for added texture. Enjoy!
Notes
-- Buttermilk - Make your own by adding 1 teaspoon of white vinegar or lemon juice to a measuring cup, then filling it with whole milk to 1/2 cup. Let it sit for 2 minutes.
-- Hot Coffee - This secret ingredient enhances the best flavor of chocolate. You can substitute with 1 tablespoon of espresso powder or instant coffee diluted in 1/2 cup hot water.
-- TOP TIP - Time permits, you may make the cake a day ahead and refrigerate overnight. This allows the flavors to intensify and the cake set beautifully. Remove from the fridge about 30 minutes before serving to bring to room temperature.
-- Store refrigerated. This cake stays nice for 2-3 days. You can freeze the cake for up to 2-3 months. Just cover it in plastic wrap or store it in an airtight container. Thaw in the refrigerator.
-- Here are other great recipes to inspire your baking. Each one offers unique flavors and a touch of Latin Flair:
Venezuelan Chocolate Marquese Cake
Coconut and Passion Fruit Curd Layer Cake
Carrot Cake with Pineapple and Coconut (Pastel de Zanahoria)
Lemon Tres Leches Cake
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