Chocolate Bundt Cake with Cream Cheese Filling

filed under: Cakes on March 4, 2019

Adding cream cheese to an amazing chocolate bundt cake makes for the best cake ever! I think you are going to flip over this Chocolate Bundt Cake with Cream Cheese Filling. If you love cakes, don’t miss my Cream Cheese Pound Cake. You will also love my Apple Bundt Cake and Lemon Pound Cake!

Chocolate Cream Cheese Bundt Cake

Chocolate Bundt Cake with Cream Cheese Filling

I can’t say enough good things about this recipe. It has the perfect crumb, almost falling apart in your mouth. Let’s talk about the ingredients:

  • granulated sugar
  • all-purpose flour
  • baking cocoa
  • baking soda
  • baking powder
  • kosher salt
  • large eggs
  • strong brewed coffee (my preference)
  • buttermilk
  • vegetable oil
  • McCormick vanilla extract

The eggs and buttermilk should be room temperature. If you happen to be short on time, try dropping your eggs into warm water for about 5 minutes. You could heat up the buttermilk in the microwave, I do this on 50% power and for 10 seconds at a time making sure I stir between each heating. It should not take more than 30 seconds. Or, if you have some time, make your own homemade buttermilk! I have four versions of a buttermilk recipe here.

I highly recommend double sifting your flour. What is double sifting? Well, as flour sets it becomes more compacted or settles. Double sifting not only breaks up clumps, but it adds air to the flour which helps produce a lighter cake. Sift your flour, sift it again, and then measuring to ensure an exact measurement. You can sift flour by stirring and lifting gently with a fork or by adding a rough measurement to a strainer. Be sure to measure the flour for the recipe again after sifting.

Why Coffee in Chocolate Bundt Cake

I talk about this over and over again, so I apologize if I am a broken record. You cannot taste coffee in chocolate cakes, the addition of the hot crewed liquid simply enhances the cocoa flavor. If you do not drink coffee there are a couple of options; you can use hot water by itself or you can use espresso powder. If choosing the espresso powder, use about 2 teaspoons and mix it into the hot water.

Chocolate Bundt Cake with Cream Cheese Filling

How to Prepare a Bundt Pan

A great way to prepare a bundt pan is with GOOP (as grandma calls it) or Pan Release. The recipe is simple and when you make it can be stored right in the refrigerator. I spread a generous coat around the bundt pan with a pastry brush. One important aspect of using Goop is when to remove the bundt cake. I prefer to let the cake set in the pan for up to 5 minutes, then invert onto a cooling rack. When allowed to cool to room temperature in the pan, I have found that it doesn’t release as beautifully.

You can also use the traditional butter + flour method, which is buttering the pan generously then adding about a 1/4 cup cocoa powder. (Only for chocolate cakes, otherwise, use flour) Slowly turn the pan around and around making sure the cocoa powder covers every nook and cranny. Tip if over a garbage and shake out the excess.

You can also use bakers spray, which is an aerosol pan release spray. There is even a “bakers” version (says it contains flour) and that seems to work best on cakes.

Easy Chocolate Bundt Cake

Cream Cheese Filling

I love that you can see the cream cheese poking through the pan in the image above, almost letting folks know there is a surprise inside! If that is not something you want to see, covering the cake in a rich, thick ganache is a wonderful option.

It is important to use room-temperature cream cheese for this recipe. Cold cream cheese could be lumpy and no one wants to bite into cream cheese filling. If you can’t set out the cream cheese a couple of hours before baking, you can submerge the entire package (just make sure it’s sealed!) into hot water for about 10 minutes. I don’t recommend microwaving, as there are usually hot spots and cooked cream cheese bits.

The directions for this cake recommend allowing the cake to cool in the pan for a couple of minutes (5-10) and then inverting onto a cooling rack. Once the cake is room temperature, you place it in the refrigerator for at least an hour or up to overnight. I have found that this cake is best served when the cream cheese is room temperature or cold.

FUN TIP: Chill the cake until cool. When you are ready to serve, slice a piece and pour warm ganache over top. This is one of our favorite ways to enjoy this cake!

Chocolate Bundt with Cream Cheese

Chocolate Bundt Cake Recipe

I can’t stress enough that this cake needs to be made with room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb. You will also want each ingredient to be fully incorporated before adding the next. I prefer to stir the ingredients by hand so that I can be gentle with my batter.

If you love Chocolate Cakes, here are a few tried & true recipes:

Best Chocolate Cake Recipe

Chocolate Zucchini Cake

Chocolate Brownie Cake 

Brownie Recipe

4.93 from 13 votes
Chocolate Cream Cheese Bundt Cake
Prep Time
20 mins
Cook Time
1 hr
Cooling Time
4 hrs
Total Time
1 hr 20 mins

Seriously delish and always fun to share!

Course: Dessert
Cuisine: American
Keyword: Chocolate Cream Cheese Bundt Cake
Servings: 12
Calories: 447 kcal
Author: Amanda Rettke -
  • cups (375g) granulated sugar
  • cups (219g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup (109g) vegetable oil
  • 2 large (or extra large) eggs, room temperature
  • ¾ cup (173g) sour cream
  • ½ cup (123g) buttermilk
  • ½ cup (119g) prepared coffee
Cream Cheese Filling
  1. Preheat the oven to 350°F.

  2. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

  3. In a separate bowl, whisk together oil, eggs, sour cream, and buttermilk.

  4. Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.

  5. In a separate bowl and using a hand-held mixer, beat the cream cheese until it is smooth. Add in the sugar and vanilla and stir until combined.

  6. Pour HALF of the chocolate batter evenly into the prepared bundt pan.

  7. Spoon on the cream cheese filling and carefully spread it evenly on top, avoiding the sides of the pan.

  8. Pour the remaining half of the chocolate batter evenly on top.

  9. Bake for 55-60 minutes or until a toothpick inserted into the cake comes out mostly clean. (I like to use a long skewer here so that I can test the cake below the cream cheese.)

  10. Remove from the oven and allow to cool for a few minutes in the pan. Invert the chocolate bundt cake onto a serving plate. Allow the cake to cool completely, then refrigerate for 2 hours. 

Recipe Notes

Recipe inspired by my Chocolate Bundt Harvest Cake. (clickable link) The idea for the cream cheese being added is from Sally's Baking Addiction, Cream Cheese Chocolate Bundt Cake. (clickable link)


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  • Latiea says:

    That chocolate cake looks so yummy! Thanks for this wonder recipe. Just a quick question. How much sugar I’ve to combine with the cream cheese? Cause we are setting aside all the dry ingredients before.

    • Amanda Rettke says:

      The directions say 1/4 cup sugar goes with the cream cheese in the filling.

  • Megan says:

    Love this recipe! I added chocolate chips to the cream cheese mixture, so yummy!

  • Mamta says:

    This looks awesome. Unfortunately we do not use eggs. Any substitute?

  • Gladys says:

    Please post the recipe for goop

  • florinda salvador says:

    i like all your cakes its looks yummy and may i requests to get the ingredients and procedure of baking each cake in email or can you publish a book of your recipe cakes so i will know how to bake it. thanks and more power.

  • Nikki says:

    this is my favorite cake, my hubby makes it for me all of the time! hes allergic to dairy so we make it with his “cream cheese” and it comes out delicious every time! =)

  • Tina Tackett says:

    Looks yummy and I will have to make it for the Family Renunion

  • Denise says:

    I was so happy to see !!! But do you have a speacil mix ,coconut filling? Burnt made years ago …but no more !!!😨

  • Dee says:

    I meant

  • Linda Howell says:

    Back in the 60s or 70s my mom used to make a tunnel of fudge cake. I think it was a Pillsbury recipe. I’ve been wanting to make it but can’t find the recipe. And it had a box of chocolate frosting mix which they don’t make anymore.
    How can we recreate this cake?

  • Julie Garcia says:

    Thank you for this recipe. Love chocolate cakes and this one is another special snack or dessert treat for my grandkids.

  • Missy says:

    Do you know if I could make this gluten free by switching out the flour?

    • Elizabeth Keeney says:

      Hi, Missy! I work with iambaker and am happy to help with questions. You can substitute gluten-free flour at a 1:1 ratio, but we have not replicated that, so I can’t say how the cake would turn out. Let us know, and have a great day!

  • Patty says:

    I made this cake yesterday. It’s SO moist and delicious. The cream cheese center is a delightful bonus. I topped it with ganache. Yum
    My question is could this be transformed into a 9×13 pan? Foregoing the cream cheese of course. I want to make this my go to chocolate cake recipe. Because, like I said this has got to be the most moist chocolate cake I’ve ever had.
    Thanks so much!

    • Elizabeth Keeney says:

      Hi, Patty! I work with iambaker and am happy to help with questions. You could definitely try making this in a 9×13-inch pan, but we have not replicated that so I can’t say how it would turn out. Let us know, and have a great day!

  • Sheila says:

    Hi, would love to try this recipe. Could you please tell me what size bundt tin you used for this recipe?

    • Elizabeth Keeney says:

      Hi, Sheila! I work with iambaker and am happy to help with questions. We used a 10-inch Bundt pan for this recipe. Have a great day!

  • Ronita Singh says:

    Hello dear can you please share how to make my coffee texture … i mean wat measurement do i need to make that for the cake
    Thanks Ronita

  • Mary C.M.Phiri says:

    Lovely cakes and they are yummy. Mouth watering moist cakes and the taste would make want to keep of taking another bike.

  • Jennifer Oakes says:

    Love this recipe. Posted a pic on facebook in the comment section.
    Over the years, I have created my own gluten free flour mixture, and am able to bake almost everything!
    I greatly appreciate all the recipes you share with us.
    Thank You!

  • Zethu luthuli says:

    Your cakes looks sobyummy and delicious…and thanks for the recipes…keep up the good work

  • June Johnson says:

    I just love your recipes.

  • Angie Corrado says:

    I have all the ingredients except sour cream. Is there anything else I can substitute?

    • Amanda Rettke says:

      You could use greek yogurt but I have not tested that in this recipe so can’t speak to its effectiveness.

  • Janet says:

    Have not yet made, want to do for Easter, just one question, could this be made in 2, 9×5 loaf pans?

  • Tammy says:

    What can I use instead of coffee? Looks delicious 😋

  • Amara says:


  • Cathy says:

    I wonder what would happen if you added coconut to the cream cheese middle. They used to have a coconut macaroon boxed bundt cake. My mother loved it.

  • Cynthia says:

    Need help when I make your Bundt cake they sink in the middle, why is that?

    • Amanda Rettke says:

      It might just need more baking time.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.