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Cheesecake Stuffed Chocolate Bundt Cake

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Cheesecake stuffed chocolate bundt cake is the perfect Valentine’s Day dessert!  Rich and decadent chocolate cake, stuffed with creamy homemade cheesecake filling, topped with a layer of chocolate ganache. Valentine’s Day just calls for a chocolate cheesecake recipe like this one!

A rich Chocolate Bundt Cake with Sour Cream is kicked up even more with the surprise filling! Scroll down for tips for making perfect Bundt cakes.

Cheesecake Stuffed Chocolate Bundt Cake on a cake platter

Cheesecake Stuffed Chocolate Bundt Cake

Bundt cakes are super easy to make, especially with a stand mixer. Chocolate always goes over well, too, at least with my family! Plus, this chocolate Bundt cake has a cheesecake ribbon running through it, a beautiful dreamy layer in each slice! I took some samples to a gathering of my girlfriends.

After one bite, one of my non-baker gal pals asked if I thought this was easy enough for her to make. That’s the ultimate compliment. I assured her that I was only a couple blocks away and could walk her through the process. My family loved this cake as well, even the persnickety daughter who usually shies away from chocolate desserts.

slice of Cheesecake Stuffed Chocolate Bundt Cake

Tips for Making Bundt Cakes

A Bundt cake is an easy way to make a dessert for a crowd. No layers to frost and it slices like a dream. But you’ll want to make sure your cake comes out in one piece, so I’m sharing some hints to making the perfect Bundt cake.

  • You’ll want to prep your pan properly so your Bundt cake releases in one piece. If you have a newer non-stick Bundt pan, a flour-oil cooking spray like Baker’s Joy is usually adequate. Just spray right before you add the batter so the spray does not puddle at the bottom.
  • If you have an older pan, or one where the non-stick coating is worn off, try coating the inside of the pan with shortening, then dusting with flour. Tap out any excess flour and inspect the pan to make sure all the nooks and crannies are coated.
  • This double coating works better than a spray on all pans. If that does not work, you may need to bite the bullet and purchase a new Bundt pan.
  • Look for a recipe with sour cream which adds moisture and a touch of acidity to balance the sweetness. This chocolate Bundt cake with sour cream has a lovely moist crumb!
  • Do not overfill your pan.  About 2/3- 3/4 full is perfect. Any more than 3/4 full, it’s bound to overflow in the oven as it’s baking and nobody wants to deal with that mess!
  • Check the cake with a toothpick about 5 minutes before your timer goes off. Inserted in the middle, the toothpick should come out clean or with just a few crumbs. If the toothpick has batter on it, return the cake to the oven and continue baking and rechecking at 5-10 minute intervals. You’ll also smell the delicious aroma of a chocolate cake a few minutes before the cake is done.
  • Place the baked cake on a cooling rack. PRO-Tip: Cool for about 15 minutes before inverting and releasing the cake onto the rack to finish cooling. I give the pan a little jiggle back and forth to make sure it’s loosened, then place the cooling rack on top before flipping. If you wait to long the cake will adhere to the sides of the pan and  will be difficult to release.
  • If worse comes to worse and you have chunks break off in the pan, you can remove them carefully and reinsert them into the cake. Frosting will cover any flaws. And you can always cut the cake apart and make a trifle!

Two Sweetie Pies

Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.

Check out Danielle’s take on this Bundt Cake as well as her social media sites! Make sure to check out which of my recipes she made this month, too.

Hugs & Cookies XOXO – Facebook – Pinterest – Twitter – Instagram

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Cheesecake Stuffed Chocolate Bundt Cake | A rich chocolate cake with a dreamy surprise in the middle!

Cheesecake Stuffed Chocolate Bundt Cake

Cheesecake stuffed chocolate bundt cake is rich and decadent chocolate cake, stuffed with creamy homemade cheesecake filling, topped with a layer of chocolate ganache.

  • Author: Liz Berg
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Ingredients

Filling:

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 teaspoons flour

Cake:

  • 3/4 cup unsweetened cocoa powder
  • 6 ounces semisweet chocolate, finely chopped (I used Ghirardelli)
  • 3/4 cup boiling water
  • 1 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 12 tablespoons butter, at room temperature
  • 2 cups brown sugar
  • 1 tablespoon vanilla
  • 5 eggs

Glaze:

  • 1/2 cup heavy cream
  • 2 teaspoons light corn syrup
  • 4 ounces semisweet chocolate, chopped

Garnish:

  • Mini Chocolate Chips, optional

Instructions

  1. Preheat the oven to 350°. Spray the Bundt pan (I used my 10-inch diameter, 12 cup capacity Nordic Ware Bundt Pan) with Bakers Joy or Pam with flour.
  2. To make filling, beat cream cheese and sugar. Add egg, vanilla, and flour. Beat well and set aside.
  3. To make the cake, place the cocoa and chocolate in a heatproof bowl. Add the boiling water and cover for 5 minutes Whisk smooth and Let cool to room temperature.
  4. Once cool, whisk in the sour cream..
  5. Meanwhile, in a mixer, beat butter, sugar and vanilla until fluffy. Add eggs one at a time.
  6. In another bowl, whisk together the flour, salt and baking soda. Add the dry ingredients alternating with the chocolate mixture to the mixer. Start and end with the dry mixture, beating with each addition. Scrape down the sides of the bowl as needed.
  7. Pour less than half in the pan (I used about a third of the batter). Dollop the cream cheese along the center. Top with the rest of the batter.
  8. Bake approximately 45- 50 minutes or until toothpick comes out almost clean.
  9. Cool 10 minutes and flip out onto cooling rack. Let cool completely.
  10. To make glaze, whisk together cream and corn syrup in a microwave safe bowl. Microwave until mixture starts to boil. Add in the chocolate and let rest for a few minutes. Whisk until smooth. Let cool to thicken slightly, then drizzle over top of the cake. Sprinkle with a few mini chocolate chips if desired. Cool before slicing.

Tools to Make Cheesecake Stuffed Chocolate Bundt Cake

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41 comments on “Cheesecake Stuffed Chocolate Bundt Cake”

  1. 2 delicious desserts in 1 cake! Your gal pals are very spoiled indeed =)

  2. We’re getting ready for a snow storm here… Wish I had some of this cake to help get me through it:@)

  3. what an amazing combination of flavors looks fabulous Liz!

  4. Hi Liz, what a great idea to share recipes, this one is indeed a winner, 2 for the price of 1 and such a wonderful combo to boot, love chocolate and cheesecake.

  5. This looks insanely rich and delicious!

  6. That looks so goo I’d eat the whole thing!

  7. What a showstopping bundt! I don’t know what I adore more – these cheesecake filling, or chocolate glaze. Either way, this is perfection! 🙂

  8. I’m not big on chocolate, but you you got me on cheesecake, Liz! This sounds and looks delicious and I know it would be devoured in a flash here! Thanks for the recipe!

  9. OK, you’re on. I am making this next week. (Even if you aren’t two blocks away.)

  10. Now this is my kind of cake-and not just for Valentine’s Day!

  11. Simply gorgeous, Liz. No wonder it was a big hit on Valentine’s Day!

  12. Oooh, your cake came out just beautifully!!!!!!! YUM!! Another fun month!

  13. I really like a nice bundt cake. Mine never turn out so gorgeous. I don’t know how you got a perfect looking cheesecake lining like that. I may have to come over for that lesson 🙂

  14. Two in one and delicious. Liz this sounds so good and looks amazing.
    Hope you are doing well, been a while.
    xx

  15. Cheesecake in a cake. Is that not wonderful? I have got to bake one 🙂

  16. OMG, this is definitely a killer ! Yummm…. salivating….
    Kristy

  17. Funny I was just looking at a cheese-cake stuffed cake earlier. This looks amazing! Have a great day, Liz!

  18. Wow, you really took this Bundt cake to another level. It looks delicious.

  19. I love that ribbon of cheesecake running through Liz. It is the ultimate temptation in that chocolate cake. So decadent. Hope all is well w/you – we are getting two feet of snow TODAY! A cozy day to drop by and visit all my favorite blogs. XOXO

  20. Oh my, this looks wonderfully delicious. Looking at it is giving me serious chocolate cravings!

    Thanks for sharing the recipe. 😀

  21. I wish I would have been a guest at your Vday celebration to take a bite or 2–this looks stunning.

  22. The way that frosting drapes over this cake is positively mesmerizing!

  23. Chocolate is always a good idea! This bundt cake is amazing!

  24. Such a creative idea! What a great treat!

  25. Like your daughter chocolate is never my first choice for dessert but even I couldn’t say no to a slice of this beauty 😀

  26. This is one gorgeous dessert!!

  27. Before I even read the part about this being stuffed with cheesecake I already thought it was a gorgeous cake. When I read the part about the cheesecake, I was head-over-heels for it!

  28. This is one of those luscious desserts that I would have to share with a neighbor. It’s way too much temptation to have at home.

  29. What size bundt pan did you use? I have one in the oven right now…all the batter wouldn’t fit and a portion of the batter is dripping out of the pan as I type this! Tastes yummy but I am grateful I have a pan underneath!

    • Hi, Tammy,

      Mine looks to be a 12-cup capacity. It has no markings other than Nordic Ware Bundt and has a 10-inch diameter. I hope your cake is delicious despite the overflow!

  30. This is our Easter dessert! Thanks to you and your friends. 🙂

  31. Interesting recipe for the chocolate lovers, like me. Such an amazing recipe. Thank you for sharing.

  32. Does this have to be refrigerated after it’s baked being that it has cheesecake in the middle? Mine is in the oven as I type.

    • Because the cream cheese is baked with sugar, it’s not the as risky to leave at room temperature. But to play it safe, and keep it fresh, I’d store it in the fridge and bring it out to take the chill off before serving.

  33. I did this cake 2 weeks ago for our ladies Christmas party….It is great…I will definitely make this again.
    it was moist and rich. Thanks!!!

  34. This is so decadent and love that this chocolate cake is stuffed

  35. Love that ‘surprise’ layer of cheesecake in this chocolaty bundt cake!

  36. You make such lovely desserts! This one has two of my favorite things: chocolate and cheesecake. Love it 🙂 

  37. I would love a big slice of this right now with some ice cold milk!

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