Go Back Email Link
–+ servings
One slice removed from a Chocolate Cream Cheese Bundt Cake.
Print Recipe
5 from 3 votes

Chococlate Cream Cheese Bundt Cake

This Chocolate Cream Cheese Bundt Cake has the softest and moistest crumb with a melt-in-your-mouth swirl of cream cheese.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American
Servings: 16 slices
Calories: 223kcal
Author: Claudy

Equipment

Ingredients

For the Chocolate Cake

  • 2 cups All-purpose flour
  • ½ cup Yogurt or sour cream, not very cold
  • 1 teaspoon Baking powder
  • 3 large Eggs at room temperature
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 teaspoon Coffee optional
  • ¾ cup Unsweetened cocoa powder
  • 1 cup Sugar
  • ½ cup Buttermilk store-bought or mix 1 cup milk with 1 tablespoon white vinegar or lemon juice for homemade buttermilk.
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Boiling water
  • ½ cup Oil

For the Cream Cheese filling

  • 250g Cream Cheese 1 brick softened
  • 1 large Egg at room temperature
  • ½ cup Sugar
  • 1 teaspoon Vanilla Extract

To Grease Pan

  • 2 tablespoon Flour
  • 1 tablespoon Butter
US Customary - Metric

Instructions

  • Preheat oven to 350℉. Grease the baking pan with butter or oil, then sprinkle flour all over the pan. Set aside.
  • In a large mixing bowl, combine the flour, coffee, cocoa powder, sugar, salt baking powder, and baking soda using a whisk or hand mixer.
  • In another bowl, add the oil, eggs, buttermilk, and yogurt and mix to combine.
  • Now pour the wet ingredients into the dry ingredients and mix using a whisk till combined. Now add the hot boiling water, then mix again till uniform. Set aside.
  • Using a hand mixer, beat the cream cheese until smooth. Make sure there are no lumps.
  • Then add the egg, sugar, and vanilla extract and mix until smooth.
  • Pour ⅔ of the chocolate mixture into the prepared baking pan, then add the cream cheese mixture on top making sure it doesn't touch the edges of the pan.
    Note: The batter will be thick, so be careful as you place it inside the pan. Use a spoon to ease putting it.
    Circle of cream cheese batter in chocolate batter in a bundt pan.
  • Pour the remaining chocolate batter on the top and transfer to a preheated oven.
  • Bake for 50-60 minutes until a tester or stick comes out clean. The stick might have some rolled-up crumbs which is just okay.
  • When ready, remove from the oven and allow to cool in the baking pan for 30 minutes. Then transfer to a cooling rack and let it cool for 2 hours.
  • For my glaze, I use added melted butter to Nutella and poured it on the cake or put any topping of your choice.
  • Now cut and serve. ENJOY!

Video

Nutrition

Calories: 223kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 263mg | Potassium: 103mg | Fiber: 2g | Sugar: 20g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg