This chocolate cream cheese Bundt cake starts with chocolate but ends with salted caramel. Hiding inside the super moist chocolate crumb is a swirl of cheesecake. What a combination!
One reader, Catherine, says: “This recipe is fabulous. I cannot say enough. The cake is incredibly moist… It does not even need the caramel or ganache topping. It’s the perfect cake.”
Tell Me About This Chocolate Cream Cheese Bundt Cake
- Flavor: If you’ve tried our chocolate cake before, you’ll be happy to know this chocolate Bundt cake is equally (if not more!) moist and rich. Just like in our flourless chocolate cake recipe, the chocolate flavor is enhanced with a little espresso powder. But that addition is completely optional if you prefer to leave it out.
- Texture: You’ll enjoy a melt-in-your-mouth cake with a creamy, velvety cream cheese filling. The texture is very moist all around!
- Ease: I always like to say that even though this cake looks fancy, she’s anything but a diva. The prep process is relatively simple using 3 mixing bowls: 1 bowl for the cake batter’s wet ingredients, 1 for the cake batter’s dry ingredients, and 1 for the cream cheese swirl. After you mix up the chocolate batter, simply layer it all into the Bundt pan.
- Time: The cake must cool completely, then chill in the refrigerator before you slice and serve it. The taste and texture are ideal after the cheesecake filling has chilled a bit.
Recipe Testing: What Works and What Doesn’t
We tested, retested, and made massive improvements to this chocolate cheesecake Bundt cake. We know you’ll love the recipe below!
Choosing the Right Equipment: Before You Bundt
Call us predictable, but we always use the same Bundt cake pan over and over again because we love it! (This is an affiliate link, but I’m glad to share it with you.) This super quality, heavy-duty pan has awesome rubber grips and never warps. I’ve been using it for years and it’s as durable today as it was on day 1. And I’ve made a lot of Bundts!
Tip: Even though it’s nonstick, we always generously grease it just to be safe. The Bundt cake releases so easily and the shape is lovely.
One quick thing! We’ve received lots of questions about the large sprinkle plate, but we don’t have a link as it was handmade by a family member—sorry!
Chocolate Cream Cheese Bundt Cake Recipe
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan that holds 12 cups of batter.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. 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 as you prepare the cream cheese filling.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
- Pour about 2/3 of the chocolate batter evenly into the prepared Bundt pan. (Just eyeball it.) Spread all of the cream cheese filling evenly on top. The cream cheese batter is thick, so you’ll have to spoon it on top and do your best to spread it around—avoid it touching the sides of the pan.. Pour the remaining chocolate batter evenly on top.
- Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
- 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. Allow cake to cool completely, then refrigerate for 2 hours. Garnish with optional toppings, then slice and serve.
- Leftovers keep well stored in the refrigerator for a few days.
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