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4.93 from 14 votes

Chocolate Cream Cheese Bundt Cake

Seriously delish and always fun to share!
Prep Time20 mins
Cook Time1 hr
Cooling Time4 hrs
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Cream Cheese Bundt Cake
Servings: 12
Calories: 447kcal
Author: Amanda Rettke - iambaker.net


  • 1 ¾ cups (375 g) granulated sugar
  • 1 ¾ cups (219 g) all-purpose flour
  • ¾ cup (65 g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup (109 g) vegetable oil
  • 2 large eggs, room temperature
  • ¾ cup (173 g) sour cream
  • ½ cup (123 g) buttermilk, room temperature
  • ½ cup (119 g) freshly brewed hot coffee

Cream Cheese Filling

  • 12 ounces (340 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F. Prepare a 10-inch bundt pan by spraying it with Baker's spray, using the butter and flour method, or GOOP.
  • In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a separate large bowl, whisk together oil, eggs, sour cream, and buttermilk.
  • 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.

Cream Cheese Filling

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

Assembly and Baking

  • Pour HALF of the chocolate batter evenly into the prepared bundt pan (about 2½ cups).
  • Spoon or scoop the cream cheese filling and carefully spread it evenly on top, avoiding the sides of the pan.
  • Pour the remaining half of the chocolate batter evenly on top.
  • 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.)
  • 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 is inspired by my Chocolate Bundt Harvest Cake.  


Calories: 447kcal