Blanket Cake: the delicious, impressive dessert recipe you’ll love

Total time: 60 Min
Difficulty: Low
Serves: 8 people
By Cookist

Chocolate and cream cheese is a classic (and might we say very tasty) combination. This soft blanket cake is somewhere between a cream cheese brownie and a chocolate cake. It’s an easy, yet impressive dessert recipe. With a lattice cream cheese topping, the top almost looks like a crochet square blanket, hence the name blanket cake!

It’s a perfect recipe for any special occasion—whether you’re having a high-tea or a baby shower. This Blanket Cake is chocolatey and full of cream cheese flavor. If you love brownies, cake, and cream cheese, then make this Blanket Cake—it has all three in one!



Add a teaspoon of instant coffee to the cake batter to accentuate the chocolate flavor.

You can also make chocolate buttercream frosting for this recipe. Beat together 1 ¼ cups softened butter, 3 ½ cups powdered sugar, ¾ cup cocoa powder, 3 tbsp cream, ¼ tsp salt, 1 tsp vanilla extract.

For best results, use Philadelphia cream cheese. You can also use mascarpone cheese in place of the cream cheese.

For a quick shortcut, use a chocolate cake mix!

Add texture to the blanket cake with chocolate chips, pecan nuts, walnuts, cocoa nibs, chocolate chunks, or candy. Make a “crochet blanket” look by adding colorful candy buttons to the cake squares.

Make a keto-version of this cake by using almond flour instead of flour, and using erythritol instead of sugar.

Make it gluten-free by using a gluten-free flour blend (or almond flour).

Instead of piping a lattice on top of the chocolate batter, you can also create a swirl pattern instead. Use the cream cheese mixture and swirl it in, using a knife, or use jam, peanut butter, plain cream cheese, or caramel.

Serve the blanket cake with freshly whipped cream, or ice cream.

How To Store Blanket Cake

Because the Blanket Cake contains cream cheese, they need to be refrigerated. Store them in an airtight container.

You can also freeze the Blanket Cake. Allow to cool, wrap tightly with plastic wrap, and freeze for up to 3 months. Allow the cake to thaw completely before serving.

for the cream
Creamy cheese
300 g
Sour cream
2 tbsp
Granulated sugar
60 g (1/2 cup)
20 g
for the cake
All-purpose flour
160 g (1 1/4 cups)
Cocoa powder
40 g
Baking powder
10 g
Granulated sugar
150 g (2/3 cup)
Vegetable Oil
100 ml (1/2 cup)
Powdered sugar

How To Make Blanket Cake 

In a bowl blend together cheese with sugar, sour cream, and cornstarch.

In another bowl beat eggs with sugar and oil.

Sift in the flour, cocoa powder, and baking powder.

Mix the batter until smooth.

Pour the mixture into a greased baking tin.

Transfer mixture to the baking pan and make a lattice pattern using cheese mixture.

Bake at 180°C/350°F for 35 minutes. Test the cake for doneness by sticking a skewer or toothpick through the center. The skewer should be clean with no traces of batter.

Sprinkle the blanket cake with powdered sugar.

Serve and enjoy!


Use a 28-cm pan for making this blanket cake.

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