Chocolate Bundt Cake with Cream Cheese Filling

Chocolate Bundt Cake with Cream Cheese Filling

Chocolate Bundt Cake with Cream Cheese Filling

It’s so embarrassing to admit, but if I were on a desert island and I could only have one meal it would definitely be a cheeseburger and fries, and chocolate cake, of course. I really only said the cheeseburger and fries for health purposes because I would want to eat a protein and vegetable before I indulged in chocolate cake.

This particular Chocolate Bundt Cake with Cream Cheese  Filling is one of my all time favorites. Chocolate cake all by itself is pretty great, add a creamy, cheesy filling and a sweet white and semi-sweet chocolate glaze and there you have it, perfection. Okay, so it’s just my idea perfection. It’s a little early, but I’m giving you a heads up for Mother’s Day and Father’s Day brunches. I always make this cake for those holiday’s and have not had an unhappy customer yet. I store this cake loosely covered in the fridge, and it actually taste better after being refrigerated.

Chocolate Bundt Cake with Cream Cheese Filling

Chocolate Bundt Cake with Cream Cheese Filling

Chocolate Bundt Cake with Cream Cheese Filling

From “Land O Lakes”

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100 thoughts on “Chocolate Bundt Cake with Cream Cheese Filling

  1. I have a technical question: when you use the silicone bundt pan, do you place it inside of a metal bundt pan for support? As always, your lovely photos are making me hungry! 😉

      1. Thanks for the info. I received a silicone bundt pan as a gift but haven’t tried it out yet. This may be its maiden recipe! 😀

  2. I am going to go out and buy a silicone bundt pan too ! I just need a bundt pan anyways, and I agree that silicone anything is great when cooking, especially baking. I love love love the “surprise” of the cream cheese filling. Delish !

  3. Oh. My. Word. Cheryl, this cake is a thing of beauty! You make me proud that you’d enjoy a protein and vegetable before noshing away on this delectable dessert. 😉 I think I’d get along quite well on a deserted island if this were the sole food source.

  4. I’ve made several chocolate Bundt cakes over the years, but have never thought to include a sweetened cream cheese filling like yours (it’s beautiful). Love how you photographed and styled your cake. Is the wire cake plate vintage?

  5. I love Bundt cakes, and this one is a beauty! When I was a teen in the 70’s, there were boxed mixes (my mom didn’t do from scratch much) that all had surprise centers. They were my favorite to bake and to eat! This recipe is going to be fun to try. Thanks, Cheryl!

  6. Hi seems so mouthwatering delicious. I’ve really got to try it someday. Read my blog about me, I’m sure you’ll find that we have soimething in common. Thanks anyways for your like on the little girl and the clown. The real McCoy was a lot better though.

      1. Erin, what do you mean by standard? If it’s a 10-cup as opposed to a 12-cup that will change things. You will have more batter in a smaller pan so you would need to let the cake bake a little longer. Or you could pour a little less batter into the 10 -cup pan.

  7. Hi,
    My daughter is serving bundt cakes for her wedding. I tried your recipe. I have a question, in your top photo, the cream cheese looks soft, like a cream, but when I made my cake, the filling was cooked, and had the consistency of cake. Is it supposed to be creamy or dry like the cake texture?
    J

  8. This looks like heaven! I’m going to have to commission my baker friend to make this for me. I couldn’t bake something this yummy to save my life! Your presentation is equally impressive. Well done!

  9. You and I would be fantastic island companions. But we’d of course need something to wash it all down with. I vote for wine! I’m so craving a cheeseburger and chocolate cake now…

  10. Your bundt cake looks divine. I’m going to try making it without the cream cheese filling because it’s already so decadent without it. Gorgeous photo, too. Thank you, too, for liking my post on Braised Chicken with Orange, Olive and Onion.

    1. Well Katie, it’s possible your cream cheese got to warm and soft, or maybe you used an extra large egg instead of a large egg, or that you over beat the mixture. Sometimes it takes me 2 or 3 tries at a cake to get it just right. Don’t give up on it!

      1. Thanks! I think it will taste good (still waiting for it to cool) but I’ll give it another try soon. Thanks for getting back to me!

  11. Oh! This looks sinfully good! You know, from my nursing years, the first stage of digestion is salivation. I am starting to digest this right now… Going to have to try this! Thank you for sharing.

  12. A former friend gave me a very similar recipe years ago that I lost. She made a few adjustments of her own. One was adding spanish strong coffee instead of water to choc. batter. Upon making this recipe and replacing water for coffee I found cake not to be as thick & rich as i remember my friends recipe to be which is what my family and I prefer anyway. My family & I are very grateful to finding this.

  13. This cake was very dry–almost like a chocolate bread! Perhaps I baked it too long–however, I followed the baking time exactly and checked for doneness just as you’re supposed to do. I’m wondering if the lack of vegetable oil and/or the lack of milk (buttermilk or regular) had anything to do with the dryness of the cake. The 1 cup of water doesn’t add any flavor or moistness at all. Very disappointed with this cake–it looked so good!

  14. I’ve made this cake many times and it usually comes out fine with no issues but I live in Florida and you would be surprised how many recipes are affected by the humidity…I like the idea that you have a reply section so I can get the feedback of others that have actually made the cake….reading all the ”oh how wonderful this cake looks” is a waste of time for some of us…not trying to be rude but some of us have time constraints…please use the reply section after you make the cake and let us compare notes….thanks for all the great recipes….

  15. hi I just tried to make this but could not use the filling as it was as runny as water and when I tried to pour it into the cake batter it just all run into it. I did exactly as the recipe says. What did I do wrong

    1. Hi Sharon, I don’t know why it would be runny as water, unless the cream cheese was way too warm. The cream cheese is very creamy, and you are only adding one large egg and some vanilla to it, so I don’t know why it would have become runny. The consistency should have been creamy. Did you beat it too much, or was the cream cheese too warm? That’s all I can think of. Did you use Philadelphia brand cream cheese? That works best. Sorry to hear that!

  16. Hi. Yes I used Philadelphia. The cheese was straight out if the fridge. Maybe I did beat it too much as I used an electric mixer. Will try again mixing by hand. Your photo looks scrumptious.

  17. This was delicious! I added 3/4 cup coconut to the filling. I slid a knife around the outside and inside of my regular bundt pan, and the cake just popped right out. Thanks for the recipe!

  18. Your instructions said to beat ingredients with an “electric mixer fitted with the paddle attachment.” I don’t own one with the paddle, can I use just a regular hand held mixer, or should I invest in one with the paddle?

    Your cake looks terrific.

  19. This turned out really good for me. My filling was a bit runny. I’m pretty sure that my cream cheese was too warm. Never the less, it was delicious! Thanks for the great recipe!!

  20. Thank you for this yummy recipe. I improvised a bit on my birthday to make it totally gluten-free (used g-f 1-1 flour) and it was a hit at work with the ladies!

    1. Hi Jocelyn, that would change the baking time. Since I have never done it, I cannot give you an accurate answer. This cake works best as a bundt cake due to the filling. I hope that answer helps.

  21. Merry Christmas, This cake is in my oven as we speak. When I tasted the cream cheese mixture I was thinking some sugar might be added. I did not add sugar. But I did include 1/2 tsp mint extract to the cheese filling an to the cake mixture. After glazing , I want to sprinkle crushed candy canes. We will see? Thanks for the recipe.

  22. I’m living this home made recipe.
    I’m planning on making this for our Sabbath dessert.
    I looks beautiful !
    My question is….My pan is a 9 cup Bundt pan…is that going to be an issue concidering you said use a 12 cup pan?… Will it spill over my pan.
    Thanks so much.

  23. I always do my pan with cocoa, instead of flour, on chocolate cakes…no white streaks. It works great. I am making this today, for the 3rd time, for our community get together. I have shared your recipe with several of my friends. Always get many compliments on this cake. Thank you for the recipe.

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