This easy chocolate filled cake is soft and fluffy with a rich, creamy chocolate layer hidden right in the center. The cake batter is made from simple pantry ingredients, while the filling combines Greek yogurt, cocoa powder, Nutella, and chocolate chips for an extra chocolatey surprise in every slice.
There is no mixer or complicated decorating required. The chocolate filling is spooned between two layers of vanilla cake batter, then everything bakes together in one pan. Once cooled, a light dusting of powdered sugar is all it needs.
This is an easy cake to make for weekends, birthdays, potlucks, or whenever you want something sweet with coffee. If you like simple homemade cakes, try my Blueberry Cake with its buttery crumb topping or this Moist Carrot Cake Loaf with walnuts and warm spices.
For an extra chocolate dessert, these Creamy Chocolate Pudding Cups are smooth and rich. I also love serving a slice of this cake alongside Homemade Hot Chocolate when I want an especially cozy dessert.
Table of contents
Ingredients
This cake uses simple pantry ingredients for the vanilla batter, plus Greek vanilla yogurt, cocoa powder, Nutella, and chocolate chips for the creamy center. Make sure the yogurt is thick rather than runny so the filling stays nicely defined while baking.
How to Make Chocolate Filled Cake
Prep the pan
- Preheat oven to 350°F (180°C). Grease and flour a 8 inch (20 cm) round cake pan, or line its bottom with parchment paper.
Make the cake batter
- In a bowl, beat the eggs, sugar, vanilla sugar, and a pinch of salt until slightly foamy.
- Stir in oil + milk and whisk again.
- Add flour + baking powder and whisk a few times until smooth (do not over-mix).
Make the chocolate filling
- Stir together Greek vanilla yogurt + cocoa + egg + sugar in a bowl until smooth.
- Mix in Nutella and then gently add chocolate chips.
Assemble
- Pour half the cake batter in prepared pan.
- Spoon out the chocolate filling on top (place dollops of filling over the top).
- Spread the remaining batter over the filling.
- If you want a pretty pattern, lightly swirl the top with a toothpick (optional!).
Bake
- Bake for 35–45 minutes, or until a toothpick inserted near the edge comes out clean (the center might have a little chocolate — try not to test it right in the filling).
- Cool in the pan for 10–15 minutes, then remove and cool completely on a rack.
Finish
- Sift generously with powdered sugar, cut and serve.
What Makes This Chocolate Filled Cake So Soft
The cake itself stays light because the batter uses oil and milk rather than a heavy frosting or butter-based filling. The center is different: Greek yogurt, cocoa, Nutella, egg, and chocolate chips bake into a creamy chocolate layer surrounded by the vanilla cake.
That contrast is what makes this chocolate filled cake interesting. You get soft vanilla cake around the outside and a richer chocolate center when you cut into it.
Greek yogurt also works well in baked cakes and can contribute moisture and tenderness; King Arthur Baking uses Greek yogurt in several cake formulas, including its Orange and Greek Yogurt Cake.
You can see another example in King Arthur Baking’s Greek Yogurt Cake.
One of the most important things is to avoid overmixing after the flour goes in. Mix only until the dry ingredients disappear into the batter.
Accurate flour measurement matters too. King Arthur’s ingredient chart uses 120 g per cup of all-purpose flour,Using King Arthur’s 120 g-per-cup reference, the 200 g of flour in this recipe is about 1⅔ cups.
For more detail, see King Arthur Baking’s guide to measuring flour.
Common Mistakes To Avoid
- Overmixing the batter after adding the flour, which can make the cake dense.
- Adding the chocolate filling too close to the edge of the pan.
- Using a filling that is too runny.
- Testing doneness directly in the chocolate center instead of near the edge.
- Cutting the cake before it has cooled, which can make the filling messy.
- Overbaking the cake, which can dry out the vanilla layer.
What to Serve with Chocolate Filled Cake
This chocolate filled cake is delicious with coffee, tea, a glass of cold milk, or fresh berries. For a more indulgent dessert, serve it with vanilla ice cream or a little whipped cream.
FAQs
A little sinking is normal because the chocolate filling is heavier than the vanilla batter. Pour half the batter into the pan first, add the filling in the center, then gently cover it with the remaining batter.
Yes. You can use plain Greek yogurt instead of vanilla Greek yogurt. Add a little vanilla extract and adjust the sugar slightly to taste.
An 8-inch round pan is ideal. A 9-inch also works, but the pan and cake will be a bit thinner and bake a few minutes faster.
Yes.
Stir about 1 teaspoon instant espresso or coffee powder into the chocolate filling.
Coffee works especially well with chocolate because it adds a deeper roasted flavor without needing to make the cake noticeably coffee-flavored.
Because the center contains Greek yogurt and egg, I would refrigerate leftovers once the cake has cooled rather than leaving them at room temperature for several days.
Place slices in an airtight container and let them come closer to room temperature before serving if you prefer a softer cake texture.
The batter may have been overmixed after the flour was added, or too much flour may have been measured.
For the most consistent result, use the 200 g flour measurement rather than relying only on cups. King Arthur recommends weighing flour for better measurement accuracy.
More Cake Recipes
Easy Chocolate Filled Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (180°C). Grease/flour the cake pan.
- Whisk eggs, sugar, vanilla sugar, and salt. Add oil and milk.
- Add flour and baking powder. Mix just until smooth.
- Mix filling: yogurt, cocoa, egg, sugar. Stir in Nutella, fold in chocolate chips.
- Pour half batter into pan. Spoon filling. Cover with remaining batter.
- Bake 35–45 minutes. Cool, then dust with powdered sugar.
Nutrition
Video
Notes
- Cool completely before slicing to keep the chocolate layer neat.
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Let us know how it was!Estimated reading time: 6 minutes
