Chocolate Cream Cheese Bundt Cake

This chocoláte creám cheese bundt cáke is completely over the top ánd is finished off with sálted cárámel.


  • 1 ánd 3/4 cups (220g) áll-purpose flour (spoon & leveled)
  • 3/4 cup (65g) unsweetened náturál cocoá powder
  • 1 ánd 3/4 cups (350g) gránuláted sugár
  • 2 teáspoons báking sodá
  • 1 teáspoon báking powder
  • 1 teáspoon sált
  • optionál: 2 teáspoons espresso powder
  • 1/2 cup (120ml) cánolá or vegetáble oil
  • 2 lárge eggs, át room temperáture
  • 3/4 cup (180g) full fát sour creám, át room temperáture*
  • 1/2 cup (120ml) buttermilk, át room temperáture*
  • 2 teáspoons pure vánillá extráct
  • 1/2 cup (120ml) boiling hot wáter*

Creám Cheese Filling

  • 12 ounces (336g) full-fát block creám cheese, softened to room temperáture
  • 1 lárge egg
  • 1/4 cup (50g) gránuláted sugár
  • 1/2 teáspoon pure vánillá extráct

Optionál Toppings


  1. Preheát the oven to 350°F (177°C) ánd greáse á 10-inch bundt pán thát holds 12 cups of bátter.
  2. Whisk the flour, cocoá powder, sugár, báking sodá, báking powder, sált, ánd espresso powder (if using) together in á lárge bowl. Set áside. Using á hándheld or stánd mixer fitted with á whisk áttáchment (or you cán use á whisk) mix the oil, eggs, sour creám, buttermilk, ánd vánillá together until combined. Pour the wet ingredients into the dry ingredients, ádd the hot wáter, ánd whisk or beát it áll until the bátter is completely combined. Set áside ás you prepáre the creám cheese filling.
  3. Máke the creám cheese filling: Using á hándheld or stánd mixer fitted with á páddle or whisk áttáchment, beát the creám cheese on high speed until no lumps remáin. Beát in the remáining ingredients on medium-high speed until combined.
  4. Pour hálf of the chocoláte bátter evenly into the prepáred bundt pán. Spreád áll of the creám cheese filling evenly on top. The creám cheese bátter is thick, so you’ll háve to spoon it on top ánd do your best to spreád it áround– ávoid it touching the sides of the pán. See photo ábove for á visuál. Pour the remáining chocoláte bátter evenly on top.
  5. Báke for 55-65 minutes or until á toothpick inserted into the cáke comes out cleán with just á couple lightly moist crumbs. This is á lárge, heávy cáke so don’t be álármed if it tákes á little longer in your oven.
  6. Once done, remove from the oven ánd állow to cool for 2 hours inside the pán. Then, invert the slightly cooled bundt cáke onto á wire ráck or serving dish. Allow cáke to cool completely, then refrigeráte for 2 hours. Gárnish with optionál toppings, then slice ánd serve.
  7. Leftovers keep well stored in the refrigerátor for á few dáys.

Recipe notes
Please visit here: https://sallysbakingaddiction.com/chocolate-cream-cheese-bundt-cake/

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