This Chocolate Cream Cheese Bundt Cake is deeply chocolatey, incredibly moist, and has a ribbon of tangy cream cheese running right through the center. I first made this cake for my neighbor Sofia's birthday dinner, and when I sliced into it and saw that creamy swirl, I knew it was going to be good. The combination of rich chocolate and smooth cream cheese filling creates something that tastes like it came from a fancy bakery, but it's surprisingly simple to pull together at home.
If you love layered desserts with a little surprise inside, you'll want to try this Mille Feuille Recipe or these Coconut Chocolate Easter Cupcakes next.
What You'll Love This Chocolate Cream Cheese Bundt Cake
This moist Chocolate Cream Cheese Bundt Cake checks all the boxes. The chocolate cake itself is soft and rich without being heavy. The cream cheese filling adds a tangy contrast that cuts through the sweetness. You can top it with salted caramel for a sweet-and-salty situation or go full chocolate with a ganache drizzle. Either way, it looks like something you'd see in a bakery window. Plus, bundt cakes are forgiving, they slice beautifully, and this one feeds a crowd without you having to fuss with frosting layers or decorating skills.
Jump to:
- What You'll Love This Chocolate Cream Cheese Bundt Cake
- Chocolate Cream Cheese Bundt Cake Ingredients
- How to Make Chocolate Cream Cheese Bundt Cake
- Substitutions and Swaps
- Equipment For Chocolate Cream Cheese Bundt Cake
- Storage Tips For Chocolate Cream Cheese Bundt Cake
- Serving Suggestions
- Expert Tips
- Why This Chocolate Cream Cheese Bundt Cake Works
- FAQ
- Related
- Pairing
- Chocolate Cream Cheese Bundt Cake
Chocolate Cream Cheese Bundt Cake Ingredients
Here's everything you need to make this Chocolate Cream Cheese Bundt Cake from scratch.
See Recipe Card Below This Post For ingtedient Quantites
For the Cake
- All-purpose flour: Forms the structure of the cake and keeps it tender. Spoon and level your flour for the most accurate measurement.
- Unsweetened cocoa powder: Gives the cake its deep chocolate flavor. Natural cocoa powder works best here.
- Granulated sugar: Sweetens the cake and helps keep it moist.
- Baking soda and baking powder: Work together to give the cake a light, fluffy texture.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- Espresso powder (optional): Deepens the chocolate taste without making the cake taste like coffee.
- Canola or vegetable oil: Keeps the cake incredibly moist and soft for days.
- Eggs: Bind everything together and add richness. Make sure they're at room temperature.
- Full-fat sour cream: Adds moisture and a subtle tang that makes the cake extra tender.
- Buttermilk: Reacts with the leaveners to create a light crumb. Room temperature works best.
- Pure vanilla extract: Rounds out the flavors.
- Boiling hot water: Thins the batter and helps the cocoa powder bloom, which intensifies the chocolate flavor.
For the Cream Cheese Filling
- Full-fat brick cream cheese: Creates a rich, tangy layer in the center. Make sure it's softened so it beats smooth.
- Egg: Helps the filling set during baking.
- Granulated sugar: Sweetens the cream cheese layer just enough.
- Pure vanilla extract: Adds warmth and flavor.
Optional Toppings
- Salted caramel or chocolate ganache: Drizzle over the top for an extra touch of sweetness and visual appeal.
How to Make Chocolate Cream Cheese Bundt Cake
Follow these steps to create a beautifully layered Chocolate Cream Cheese Bundt Cake with a creamy surprise in the middle.
Preheat and prepare: Preheat your oven to 350°F (177°C). Grease a 10-inch Bundt pan thoroughly, getting into every groove and ridge so the cake releases cleanly later.
Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if you're using it. Set this aside.
Combine wet ingredients: In another bowl, use a handheld or stand mixer with a whisk attachment to beat the oil, eggs, sour cream, buttermilk, and vanilla until everything is smooth and well combined.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Add the boiling water and whisk or beat on low speed until the batter is smooth and fully mixed. It'll be thin, which is exactly what you want.
Make the cream cheese filling: In a separate bowl, beat the softened cream cheese on high speed until it's completely smooth with no lumps. Add the egg, sugar, and vanilla, then continue beating until the mixture is creamy and uniform.
Assemble the cake: Pour about two-thirds of the chocolate batter into your prepared Bundt pan, spreading it evenly. Spoon the cream cheese filling over the batter, keeping it away from the edges of the pan so it stays centered. Pour the remaining chocolate batter over the top, covering the cream cheese layer.
Bake: Slide the pan into the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs. Because this is a big, dense cake, it might need the full time or even a couple extra minutes depending on your oven.
Cool: Remove the cake from the oven and let it cool in the pan for about 2 hours. This is important so the cake sets and doesn't fall apart when you flip it. After 2 hours, carefully invert the Bundt pan onto a wire rack or serving plate. Let the cake cool completely, then refrigerate it for another 2 hours before slicing.
Serve: Drizzle with salted caramel or chocolate ganache if you like. Slice into thick wedges and enjoy every creamy, chocolatey bite.
Substitutions and Swaps
No buttermilk? Mix ½ cup of regular milk with 1 and ½ teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Sour cream swap: You can use full-fat Greek yogurt instead, though sour cream gives a slightly richer texture.
Oil alternatives: Melted butter works, but oil keeps the cake softer for longer.
Cream cheese options: Stick with full-fat brick cream cheese for the best texture. Low-fat versions can turn out watery or grainy.
Equipment For Chocolate Cream Cheese Bundt Cake
- 10-inch Bundt pan: This is key. Make sure it holds 12 cups of batter so everything fits without overflowing.
- Whisk: For mixing the dry ingredients evenly.
- Electric mixer: A handheld or stand mixer makes quick work of the cream cheese filling and helps you get a smooth, lump-free texture.
- Glass mixing bowls: A few different sizes help keep everything organized.
- Cooling rack: Allows air to circulate under the cake so it cools evenly.
Storage Tips For Chocolate Cream Cheese Bundt Cake
This Chocolate Cream Cheese Bundt Cake keeps beautifully. Store it in an airtight container in the fridge for up to 5 days. The cream cheese filling means it needs to stay cold. You can also wrap individual slices in plastic wrap and freeze them for up to 2 months. Just thaw in the fridge overnight before serving. The cake actually tastes even better the next day once the flavors have had time to settle.
Serving Suggestions
Serve slices with a dollop of whipped cream and fresh berries for a lighter finish. A scoop of vanilla ice cream on the side turns it into a full dessert experience. I love pairing it with hot coffee in the afternoon, and it's fancy enough to serve at a birthday party or holiday gathering. If you're looking for more crowd-pleasing treats, try these No-Bake Cookie Dough Truffles or this Easy Baked Pears Recipe.
Expert Tips
Grease generously: Bundt pans have all those beautiful ridges, but they also like to hold onto cake. Use butter or baking spray with flour to make sure your Chocolate Cream Cheese Bundt Cake releases cleanly.
Room temperature ingredients: This helps everything mix together smoothly and gives you a better texture.
Don't skip the cooling time: I know it's tempting to flip the Chocolate Cream Cheese Bundt Cake right away, but patience pays off. Let it cool in the pan for the full 2 hours.
Check for doneness: Because of the cream cheese layer, the toothpick test can be tricky. Look for a toothpick that comes out mostly clean from the chocolate parts, with just a few moist crumbs.
Chill before serving: The refrigeration time helps the cream cheese filling firm up and makes slicing much cleaner.
Why This Chocolate Cream Cheese Bundt Cake Works
There's a reason Chocolate Cream Cheese Bundt Cake have been around forever. The shape bakes evenly, looks gorgeous without any fuss, and that signature ring makes every slice look impressive. This version takes it up a notch with a cream cheese filling that stays put right in the middle, thanks to the way the batter surrounds it. The cocoa powder gives you deep chocolate flavor, while the sour cream and buttermilk keep everything soft and tender. It's the kind of decadent dessert that feels special but doesn't require fancy techniques or hard-to-find ingredients.
FAQ
What is the secret to a moist Bundt cake?
Using oil instead of butter helps keep the Chocolate Cream Cheese Bundt Cake soft and tender for days. Sour cream and buttermilk also add moisture and create a fine, delicate crumb. Don't overbake, and make sure to cool the cake properly so it stays moist inside.
What makes a Bundt cake different from a regular cake?
Bundt cakes are baked in a special ring-shaped pan with decorative ridges. The shape helps the cake bake evenly and gives you a beautiful presentation without needing frosting. The center tube allows heat to reach the middle of the batter, so even dense cakes bake through perfectly.
Does nothing Bundt cake use cream cheese?
Nothing Bundt Cakes are known for their cream cheese frosting, not a cream cheese filling. This homemade version is different because the cream cheese is baked right into the center of the Chocolate Cream Cheese Bundt Cake, creating a layered effect similar to a cheesecake swirl.
How do nothing bundt cakes make their cakes so moist?
They likely use a combination of oil, sour cream, and proper baking techniques to keep their cakes incredibly moist. This recipe uses the same approach with oil, sour cream, and buttermilk to create that signature tender, moist texture that lasts for days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chocolate Cream Cheese Bundt Cake
Chocolate Cream Cheese Bundt Cake
Ingredients
For the Cake:
- 1 and ¾ cups all-purpose flour spooned & leveled
- ¾ cup unsweetened cocoa powder natural, not Dutch-processed
- 1 and ¾ cups granulated sugar white
- 2 teaspoons baking soda for leavening
- 1 teaspoon baking powder for lift
- 1 teaspoon salt for balance
- optional: 2 teaspoons espresso powder to enhance chocolate flavor
- ½ cup canola oil or vegetable oil
- 2 large eggs at room temperature
- ¾ cup full-fat sour cream at room temperature
- ½ cup buttermilk at room temperature
- 2 teaspoons pure vanilla extract for flavor
- ⅓ cup boiling water to thin the batter
For the Cream Cheese Filling:
- 12 ounces full-fat cream cheese softened to room temperature
- 1 large egg room temperature
- ¼ cup granulated sugar white
- ½ teaspoon vanilla extract for flavor
Optional Toppings:
- Salted caramel or chocolate ganache for drizzling
Instructions
- Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan that holds 12 cups of batter.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and optional espresso powder.
- In a separate bowl, combine oil, eggs, sour cream, buttermilk, and vanilla. Mix with a handheld or stand mixer until smooth.
- Gradually add the wet mixture to the dry ingredients. Pour in the boiling water and whisk until fully incorporated.
- For the cream cheese filling: Beat the cream cheese on high speed until smooth. Add egg, sugar, and vanilla, and mix until combined.
- Pour approximately ⅔ of the chocolate batter into the prepared Bundt pan, spreading evenly.
- Spoon and spread the cream cheese filling evenly over the chocolate batter, making sure it doesn't touch the sides of the pan.
- Top with the remaining chocolate batter, spreading evenly over the cream cheese.
- Bake for 55-70 minutes, or until a toothpick comes out clean with just a couple of moist crumbs.
- Allow the cake to cool in the pan for 2 hours, then invert onto a wire rack or serving plate. refrigerate for 2 more hours before serving.
- Garnish with optional salted caramel or chocolate ganache before slicing and serving.
Leave a Reply