Description
A decadent and indulgent Chocolate Cream Cheese Bundt Cake with a luscious cream cheese filling and optional salted caramel topping.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour (spooned & leveled)
- 3/4 cup unsweetened cocoa powder (natural, not Dutch-processed)
- 1 and 3/4 cups granulated sugar (white)
- 2 teaspoons baking soda (for leavening)
- 1 teaspoon baking powder (for lift)
- 1 teaspoon salt (for balance)
- optional: 2 teaspoons espresso powder (to enhance chocolate flavor)
- 1/2 cup canola oil (or vegetable oil)
- 2 large eggs (at room temperature)
- 3/4 cup full-fat sour cream (at room temperature)
- 1/2 cup buttermilk (at room temperature)
- 2 teaspoons pure vanilla extract (for flavor)
- 1/3 cup boiling water (to thin the batter)
- 12 ounces full-fat cream cheese (softened to room temperature)
- 1 large egg (room temperature)
- 1/4 cup granulated sugar (white)
- 1/2 teaspoon vanilla extract (for flavor)
- Salted caramel or chocolate ganache (for drizzling)
Instructions
- Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan that holds 12 cups of batter.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and optional espresso powder.
- In a separate bowl, combine oil, eggs, sour cream, buttermilk, and vanilla. Mix with a handheld or stand mixer until smooth.
- Gradually add the wet mixture to the dry ingredients. Pour in the boiling water and whisk until fully incorporated.
- For the cream cheese filling: Beat the cream cheese on high speed until smooth. Add egg, sugar, and vanilla, and mix until combined.
- Pour approximately 2/3 of the chocolate batter into the prepared Bundt pan, spreading evenly.
- Spoon and spread the cream cheese filling evenly over the chocolate batter, making sure it doesn’t touch the sides of the pan.
- Top with the remaining chocolate batter, spreading evenly over the cream cheese.
- Bake for 55-70 minutes, or until a toothpick comes out clean with just a couple of moist crumbs.
- Allow the cake to cool in the pan for 2 hours, then invert onto a wire rack or serving plate. Refrigerate for 2 more hours before serving.
- Garnish with optional salted caramel or chocolate ganache before slicing and serving.
Notes
- Store leftovers in the refrigerator.
- Allow the cake to come to room temperature before serving if refrigerated.
- Optional toppings can enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 55-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg