Chocolate Cream Filled (Not a Snack) Cake

This is a cake that we’ve been making in some form for around 15 years. The recipe was titled a “Little Debbie’s Cake” after the ubiquitous Southern snack cake. It tastes very similar to the snack cake cupcakes.

The original recipe called for a  mix and canned frosting. I adapted it to use a super easy homemade chocolate cake that comes together in about the same time as a mix and a homemade frosting as well. A bonus for this recipe is it contains no eggs so if you need a cake for someone who has an egg allergy this would work wonderfully.

Chocolate Cream Filled (Not a Snack) Cake

Recipe by Micha frosting recipe adapted from Hershey’s Perfect Chocolate frosting

Your favorite snack cake flavors in layer cake form.

Prep time: 45 minutes

Cook time: 35 minutes

Total time: 1 hour, 20 minutes plus cooling time


  • 3 cups all purpose flour
  • 2 cups sugar
  • 6 Tablespoons cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup oil
  • 2 Tablespoon vinegar
  • 2 teaspoons vanilla
  • 2 cups water

For the filling:

  • 3 Tablespoons all purpose flour
  • 1/2 cup milk
  • 1/2 cup shortening or butter
  • 1/2 cup sugar
  • 1 teaspoon vanilla

For the frosting:

  • 1/2 cup butter, melted
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar, sifted if lumpy
  • 1/3 cup milk
  • 1 teaspoon vanilla

Cooking Directions

for the cake:

Preheat oven to 350 degrees. Butter two 9 inch round cake pans and dust with cocoa powder.


In a medium bowl, combine dry ingredients (flour through salt in the ingredient list). Add your oil, vinegar, vanilla and water. Mix until smooth and divide between pans. Bake for about 25 minutes or until  fine crumbs are formed when tested. Cool in pan for 10-15 minutes. Remove from pans and cool completely.


for the filling:

Whisk together flour and milk in a small saucepan. Cook over medium low heat until thickened, stirring constantly. Let cool completely. Once flour mixture has cooled combine it with shortening or butter, vanilla and sugar in a large bowl or in the bowl of a stand mixer. Beat with mixer on high for about 5 minutes or until light and fluffy. Set aside.


for the frosting:

Combine the butter and cocoa powder. Alternate the milk and cocoa powder until desired consistency is reached, adding sugar or milk by the tablespoon if need. Stir in vanilla.


To assemble the cake:

If desired split cake layers in half horizontally with a serrated knife. Place bottom layer topside down on plate. Top with all of your filling if making a two layer cake, use 1/3 if making a four layer cake. Repeat as necessary until all cake and filling is used. Frost as usual, slice and serve.




Sweet Tooth Friday Mangoes and Chutney Something Swanky Well Seasoned Life

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  1. Oh my gosh, that sounds good!! My house is still too hot to bake, though! No fair. I want some!

  2. Looks delish.

    We’d love you to share your recipes with us at
    Simply Delish Saturday

  3. This sounds DREAMY! I’m quite the chocoholic, so it will go on my list. 🙂 Thanks for sharing!

  4. Oh this looks delicious! Don’t judge me too much, but I LOVE the little debbie cakes, so this is right up my alley 🙂 I hope you can swing by to link this up to my Sweet Treats Party this weekend!!

    I pinned and stumbled this post and I like you on facebook now! I’d love a follow back when you get a second!

    {Sweet Treats Thursday} Thu-Sun

  5. Oh my goodness! For a chocoholic like me, this is so tempting. I’ll have to copy down your recipe. Thanks for sharing!

  6. Hey, sorry I’ve been slacking. I emailed you the FBF scipt!

  7. Perfect decadent chocolate cake for any occasion, yummy

  8. This looks amazingly delicious. I love that you adapted it from boxed ingredients. I try not to use too many of those.

  9. This looks delicious! It is reminiscent of the Little Debbie Swiss Cake Roll, a staple here at my house. Delicious! Thanks for sharing on Sweet Indulgences Sunday.

  10. I just saw your post on Fat Camp Friday at Mangoes and Chutney. YUM! This cake looks fabulous.

  11. This looks like such a rich and decadent cake. Yum!

    Just wanted to stop by and let you know that you will be featured on this week’s Sweet Tooth Favorites. Stop by on Saturday and grab a button. I’ve also Stumbled your recipe.

  12. This looks wonderful andthe best part? My 2 year old nephew (who is allergic to eggs & peanut) and my 11 year old who is also allergic to peanut can finally taste this kind of Little Debbie (or Joe Louis as we call them here in Canada)! They’ve never tasted that kind of snack cake before bc there are no safe peanut free options. I’m making this for a family event soon. Thanks! Btw, I found your blog via Alli’n Son’s blog that featured your recipe. 🙂

  13. Hello! Stopping by to let you know that this was one of the top recipe on Sweet Indulgences Sunday last week. Hope you’ll stop by this weekend and share another recipe.

  14. Just wondering if you think this would work in cupcake form to make it easier for a potluck type situation?


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