The inspiration for this Chocolate Bundt Cake with Cream Cheese Filling was an image I saw from Sally’s Baking Addition. I thought the filling idea really elevated the look of a traditional bundt cake. It sure did. More importantly, the filling was the perfect way to add another flavor to the cake. Cream cheese is such a natural pairing with chocolate. The resultant cake was decadent and sooooooooo good.
I have to give a shout out to my wife for this recipe as well. Her recipe for a chocolate sour cream bundt cake is awesome. The one modification to her cake recipe I made was to use Greek fat free yogurt in lieu of the sour cream. I make this substitution all the time and I really do not think you can tell the difference. It is an easy place to save a few calories. That last sentence sounds a little FUNNY to me as I write it because this cake is not low cal.
The Chocolate Bundt Cake with Cream Cheese Filling is quite easy to assemble. The cake is made as all cakes are made by creaming some butter as the base of the batter. Then, the dry ingredients are mixed in to complete the batter. The biggest tip for this recipe is the filling. Be sure that your cream cheese is very soft – room temperature. You will want to be able to spread it (sort of) as you layer it in the bundt pan. The cake is put together by adding half the chocolate batter, then the filling and then the rest of the chocolate batter. Bake it! Cut it open! And look what you created.
The cast of characters.
The building of the batter.
The layering of the layered bundt cake.
The Chocolate Bundt Cake with Cream Cheese Filling plated.
Chocolate Cream Cheese Filled Bundt Cake
- 1 3/4 Cups All Purpose Flour
- 2 Sticks Butter room temperature
- 5 whole eggs divided
- 2 Cups Sugar divided
- 2 Tsp Baking soda
- 1 Tsp Baking powder
- 1 Tsp Salt
- 3/4 Cup Greek fat free plain yogurt
- 2 1/2 Tsp Vanilla extract divided
- 3/4 Cup Cocoa powder
- 12 Ounces Cream Cheese
Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
Whisk butter and 1 3/4 cups of sugar. Add the flour, cocoa powder, baking soda, baking powder, and salt in a stand mixer. Set aside. Add 4 of the eggs. Mix the yogurt into the chocolate and combine with vanilla in stand mixer. Beat all ingredients until the batter is completely combined. Set aside as you prepare the cream cheese filling.
Make the cream cheese filling: Using a handheld mixer and beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
Pour half of the chocolate batter evenly into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. The cream cheese batter is thick, so use a spatula to spread it around as evenly as possible. Pour the remaining chocolate batter evenly on top.
Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. It might take longer to cook in your oven. The cake is very thick.
Once done, allow the cake to cool. Carefully remove the cake from the bundt pan.
Serve and enjoy!