1 Decadent Cheesecake Filled Chocolate Bundt Cake Recipe

I’ll never forget the first time I made this cheesecake filled chocolate bundt cake for my sister’s birthday. It was one of those “kitchen experiments gone right” moments that instantly became a family tradition. The look on her face when she cut into that first slice – seeing that creamy cheesecake swirl peeking through rich chocolate cake – was priceless!

What makes this dessert so special is how it combines two classics into one showstopper. The moist chocolate bundt cake acts as this perfect vessel for the tangy-sweet cheesecake filling. It’s like someone took your favorite chocolate cake and gave it the most delicious surprise inside. The contrast between the dense chocolate crumb and that smooth cheesecake center is just magical.

I love that despite how fancy it looks, this cheesecake filled chocolate bundt cake is actually super approachable to make. The cake mix base keeps things simple, while the homemade cheesecake filling makes it taste like you spent hours in the kitchen. It’s become my go-to dessert for birthdays, holidays, or any time I want to impress guests with minimal stress.

Why You’ll Love This Cheesecake Filled Chocolate Bundt Cake

Oh my goodness, where do I even begin? This cheesecake filled chocolate bundt cake is seriously everything you could want in a dessert – let me tell you why:

• Easy-peasy to make: That cake mix base? Total lifesaver! You’ll spend more time waiting for it to bake than actually prepping.
• Looks like you slaved for hours: The gorgeous swirls inside and that classic bundt shape make it look bakery-worthy.
• Flavor explosion: Rich chocolate meets creamy cheesecake – it’s like the best dessert mashup ever!
• Celebration magic: Birthdays, holidays, Sunday dinners… this cake instantly makes any occasion feel special.
• Crowd-pleaser: I’ve yet to meet someone who doesn’t go back for seconds (or thirds!).

Trust me, once you try this beauty, it’ll become your signature dessert too. The compliments you’ll get? Absolutely worth every bite!

Ingredients for Cheesecake Filled Chocolate Bundt Cake

Alright, let’s gather all the goodies for this masterpiece! Here’s what you’ll need to make magic happen:

• For the chocolate cake:
  • 1 box (15.25 oz) chocolate cake mix – I’m partial to devil’s food flavor
  • 1 cup water – room temp works best
  • 1/2 cup vegetable oil – or melted butter if you’re feeling fancy
  • 3 large eggs – take them out of the fridge 30 minutes before
• For the cheesecake filling:
  • 8 oz cream cheese – must be softened (about 30 mins at room temp)
  • 1/4 cup granulated sugar – packed lightly
  • 1 egg yolk – helps create that perfect creamy texture
  • 1 tsp vanilla extract – pure vanilla makes all the difference

A little pro tip: Set your cream cheese out first thing! There’s nothing worse than trying to mix cold cream cheese – trust me, I’ve learned this the hard way. And don’t skip the egg yolk in the filling – it’s the secret to that luxuriously smooth cheesecake center.

Equipment You’ll Need

Don’t worry – you don’t need any fancy gadgets for this cheesecake filled chocolate bundt cake! Just grab these basics:

• A 10-12 cup bundt pan – that beautiful shape is half the charm!
• Two mixing bowls – one for cake batter, one for the filling
• A hand mixer or stand mixer – makes the cheesecake filling silky smooth
• Rubber spatula – for scraping every last bit of batter
• Wire rack – crucial for cooling your masterpiece

That’s it! See? I told you this was simple. Now let’s get baking!

How to Make Cheesecake Filled Chocolate Bundt Cake

Okay, let’s dive into the fun part – making this gorgeous cheesecake filled chocolate bundt cake! Don’t let the fancy look fool you – the steps are super straightforward. Just follow along and you’ll have a showstopper in no time.

Preparing the Chocolate Batter

First things first – preheat that oven to 350°F (175°C). This gives your cake the perfect baking environment right from the start. Now grab your biggest mixing bowl and let’s make magic happen!

Dump in your chocolate cake mix (I always give the box a little shake first to break up any lumps). Add the water, vegetable oil, and eggs – I crack mine into a small bowl first to avoid any shell surprises. Now here’s the key: mix just until everything is combined. Seriously, stop as soon as you don’t see dry spots anymore! Overmixing makes the cake tough, and we want that perfect tender crumb.

The batter should be smooth and glossy – if it looks a bit thick, that’s totally normal. Set this aside while we whip up the star of the show…

Making the Cheesecake Filling

In your other mixing bowl (or the same one if you’ve washed it – no judgment here!), beat the softened cream cheese until it’s completely smooth. This takes about 2 minutes with a hand mixer. Scrape down the sides – those little cream cheese lumps will betray you later if you don’t!

Add the sugar, egg yolk, and vanilla, then beat again until everything is silky and well combined. You’ll know it’s ready when the mixture looks like the fluffiest frosting you’ve ever seen. Taste a tiny bit if you must (I always do!) – that tangy sweetness is what makes the filling so perfect against the rich chocolate cake.

Assembling and Baking

Time to create our masterpiece! Generously grease your bundt pan – I use butter or baking spray, getting into all those nooks and crannies. Pour in half of the chocolate batter, smoothing it gently with a spatula.

Now carefully spoon the cheesecake filling in a ring over the batter – try to keep it away from the edges so it stays hidden inside. Top with the remaining chocolate batter, covering the filling completely. Smooth the top and give the pan a gentle tap on the counter to release any air bubbles.

Bake for 45-50 minutes. Start checking at 45 minutes – the cake is done when a toothpick comes out with just a few moist crumbs (not wet batter). Let it cool in the pan for 15 minutes – this is crucial or it might stick! Then invert onto a wire rack and admire your gorgeous creation. The smell alone is worth it!

Tips for the Perfect Cheesecake Filled Chocolate Bundt Cake

After making this cheesecake filled chocolate bundt cake more times than I can count, I’ve picked up some game-changing tricks! First off – don’t overmix that batter! Stop as soon as the ingredients are combined, or your cake will turn out dense. And please, please let your cream cheese soften properly. Trying to beat cold cream cheese is like wrestling with cement – just not worth it.

The cooling step is absolutely non-negotiable. That 15-minute wait before flipping? It’s the difference between your cake sliding out beautifully or sticking in chunks. If you’re impatient like me, set a timer so you’re not tempted to peek early!

One last pro tip: run a butter knife gently around the center tube before inverting. This helps release any sneaky spots that might want to cling to the pan. Oh, and if a little piece does stick? Just pat it back on – no one will ever know!

Variations and Substitutions

You know what I love about this cheesecake filled chocolate bundt cake? It’s crazy adaptable! For my gluten-free friends, just swap in your favorite gluten-free chocolate cake mix – it works like a charm. If you’re out of vegetable oil, try melted coconut oil or even Greek yogurt for a slightly tangier twist (plus bonus protein!).

Want to get fancy? Stir some mini chocolate chips into the cake batter or swirl raspberry jam into the cheesecake filling – ooh la la! And if you’re feeling extra indulgent, drizzle the cooled cake with warm caramel sauce before serving. Trust me, your taste buds will thank you!

The possibilities are endless, so don’t be afraid to make this recipe your own. That’s half the fun of baking, right?

Serving and Storing Cheesecake Filled Chocolate Bundt Cake

Oh, the moment of truth! When serving this beauty, let it cool completely first – I know it’s hard to wait, but the flavors develop so much better at room temperature. Dust it with powdered sugar for a simple elegant touch, or go all out with a drizzle of chocolate ganache. My family loves it with a scoop of vanilla ice cream that melts into all those chocolatey crevices.

Leftovers? (As if!) Store any uneaten slices in an airtight container in the fridge for up to 5 days. The cheesecake filling means it needs refrigeration – but honestly, ours never lasts that long! For that just-baked taste, pop a slice in the microwave for 10-15 seconds. Perfect midnight snack!

Nutritional Information

Okay, let’s be real – we’re not eating this cheesecake filled chocolate bundt cake for its health benefits! But just so you know what you’re indulging in, here’s the scoop based on typical ingredients. Each generous slice (about 1/12th of the cake) has roughly:

• 320 calories
• 18g fat (6g saturated)
• 35g carbs
• 25g sugar
• 5g protein

Remember, these numbers can change based on your exact brands and measurements. But hey, it’s a special occasion treat – sometimes you’ve just gotta enjoy every delicious bite without counting!

FAQs About Cheesecake Filled Chocolate Bundt Cake

I get so many questions about this cheesecake filled chocolate bundt cake – seems like everyone wants to know the secrets! Here are answers to the most common ones:

Can I freeze this cake? Absolutely! Wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy. The texture holds up beautifully!

Can I use homemade cake batter instead of a mix? Of course! Substitute your favorite chocolate cake recipe – just make sure it makes enough batter for a standard bundt pan (about 10 cups). The baking time might vary slightly depending on your recipe.

Why did my cheesecake filling sink? This usually happens if the filling is too thin or the cake batter is overmixed. Make sure your cream cheese mixture is nice and thick, and don’t skip the egg yolk – it helps stabilize the filling.

Can I make this ahead of time? Totally! Bake it the day before, let it cool completely, then store at room temperature overnight. The flavors actually get better as they meld together!

Help! My cake stuck to the pan! Been there! Next time, grease every nook and cranny really well (I use baking spray with flour). And that 15-minute cooling time is crucial – never try to remove it while still hot!

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