Chocolate Cream Cheese Bundt Cake Recipe

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Mabel Published: March 8, 2021 Modified: June 1, 2021

How To Make Chocolate Cream Cheese Bundt Cake

Every slice of this moist chocolate bundt cake comes with a rich cream cheese filling and a salted caramel drizzle for a sweet-salty finish.

Preparation: 25 minutes
Cooking: 1 hour 5 minutes
Cool Time: 4 hours
Total: 5 hours 30 minutes

Serves:

Ingredients

  • cupsall purpose flour,spoon & leveled
  • ¾cupunsweetened natural cocoa powder
  • cupsgranulated sugar
  • 2tspbaking soda
  • 1tspbaking powder
  • 1tspsalt
  • 2tspespresso powder
  • ½cupcanola oil,or vegetable oil
  • 2large eggs,at room temperature
  • ¾cupfull-fat sour cream,at room temperature
  • ½cupbuttermilk,at room temperature
  • 2tsppure vanilla extract
  • cupboiling hot water

For the Cream Cheese Filling:

  • 12ozfull-fat block cream cheese,softened to room temperature
  • 1large egg
  • ¼cupgranulated sugar
  • ½tsppure vanilla extract
  • salted caramel,or chocolate ganache, optional for topping

Instructions

  1. Preheat the oven to 350 degrees F and grease a 10-inch bundt pan that holds 12 cups of batter.

  2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

  3. Using a handheld or stand mixer fitted with a whisk attachment (or use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.

  4. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Set aside while preparing the cream cheese filling.

Cream Cheese Filling:

  1.  Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain.

  2. Beat in the remaining ingredients on medium-high speed until combined.

  3. Pour half of the chocolate batter evenly into the prepared bundt pan. Spread all of the cream cheese filling evenly on top.

  4. The cream cheese batter is thick, so spoon it on top and spread it around, avoiding the sides of the pan. 

  5. Pour the remaining chocolate batter evenly on top.

  6. Bake for 55 to 65 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs. This is a large, heavy cake so it might take longer in the oven.

  7. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish.

  8. Allow cake to cool completely, then refrigerate for 2 hours. Garnish with optional toppings, then slice and serve.

  9. Leftovers keep well stored in the refrigerator for a few days.

Nutrition

  • Calories: 437.35kcal
  • Fat: 23.82g
  • Saturated Fat: 8.70g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 9.66g
  • Polyunsaturated Fat: 3.43g
  • Carbohydrates: 52.71g
  • Fiber: 2.48g
  • Sugar: 35.38g
  • Protein: 6.83g
  • Cholesterol: 85.57mg
  • Sodium: 389.68mg
  • Calcium: 100.92mg
  • Potassium: 196.42mg
  • Iron: 2.01mg
  • Vitamin A: 150.49µg
  • Vitamin C: 0.23mg
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