Go Back
–+ servings
Slice of Chocolate Cream Cheese Bundt Cake with a creamy center and caramel drizzle.

Chocolate Cream Cheese Bundt Cake

5 from 1 vote
A decadent and indulgent Chocolate Cream Cheese Bundt Cake with a luscious cream cheese filling and optional salted caramel topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Refrigeration Time 2 minutes
Total Time 1 hour 37 minutes
Servings: 14 Slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan that holds 12 cups of batter.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and optional espresso powder.
  3. In a separate bowl, combine oil, eggs, sour cream, buttermilk, and vanilla. Mix with a handheld or stand mixer until smooth.
  4. Gradually add the wet mixture to the dry ingredients. Pour in the boiling water and whisk until fully incorporated.
  5. For the cream cheese filling: Beat the cream cheese on high speed until smooth. Add egg, sugar, and vanilla, and mix until combined.
  6. Pour approximately ⅔ of the chocolate batter into the prepared Bundt pan, spreading evenly.
  7. Spoon and spread the cream cheese filling evenly over the chocolate batter, making sure it doesn’t touch the sides of the pan.
  8. Top with the remaining chocolate batter, spreading evenly over the cream cheese.
  9. Bake for 55-70 minutes, or until a toothpick comes out clean with just a couple of moist crumbs.
  10. 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.
  11. Garnish with optional salted caramel or chocolate ganache before slicing and serving.

Nutrition

Serving: 110gCalories: 420kcalCarbohydrates: 57gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 360mgPotassium: 240mgFiber: 3gSugar: 39gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

This cake is rich and indulgent, offering a perfect blend of creamy filling and moist chocolate. It’s sure to be a showstopper for any gathering!

Tried this recipe?

Let us know how it was!