Addictive Recipes from a Self-Taught Baker

Chocolate Cream Cheese Bundt Cake

You’ll also love my super moist chocolate cupcakes.

This chocolate cream cheese bundt cake is completely over the top-- and is finished off with salted caramel. EASY recipe on

We’re heading up to the mountains with some friends for a weekend getaway! I’ve been so consumed in my book the past 2 months and, to be honest, I feel like I’ve been hibernating since Christmas. Even though it’s not supposed to be a super cold winter weekend like we hoped, it will still most definitely be a cherished vacation.

But before I go! I made a bundt cake. And it turned out 105% better than I hoped.

This chocolate cream cheese bundt cake is completely over the top-- and is finished off with salted caramel. EASY recipe on

(One quick thing! I’ve gotten questions about this large sprinkle plate. My sis-in-law made it for me in a ceramics class, so I don’t have any links for where you can purchase one. BUT I just ordered these adorable cupcake shaped dessert plates that I think you’d love too.)

This chocolate bundt cake! First, I apologize that I’m giving you more chocolate after the chocolate-iest holiday of the year. But I truly don’t foresee any complaints considering this isn’t just chocolate. It starts with chocolate, but ends with salted caramel. Somewhere inside that super moist chocolate crumb is a swirl of cheesecake. Because what better way to end Valentine’s Day week than with a pant-tightening chocolate calorie fest.

One thing to know: while this bundt may look fancy, she’s anything but a diva. You’ll need just 3 bowls: 1 for wet ingredients, 1 for dry ingredients, and 1 for the cream cheese swirl. The salted caramel sauce is completely optional, but you can make that ahead of time and just warm + drizzle when serving.

How to make chocolate cream cheese bundt cake on

The chocolate batter is a lot like this triple chocolate layer cake. When I first tested this recipe, I found the cake batter to be too thin to hold up a cream cheese center. It was A MESS! I removed some of the liquid and replaced it with sour cream. If you’ve tried that chocolate layer cake before– you’ll be happy to know this chocolate bundt cake is equally (if not more!) moist and rich. The chocolate flavor is enhanced with a little espresso powder but that addition is completely optional. Instead of using hot coffee like I do in the layer cake, I opted for hot water. I made this switch because I get a lot of questions about subbing out the coffee. Of course, you can use either! And I’ll add that to the notes below so you don’t forget.

Why do you need a hot liquid in the first place, you ask? It helps the cocoa powder, where all the chocolate flavor comes from, dissolve into the batter with ease. It also helps bring out its flavor; it helps the cocoa “bloom” –that’s the technical term!

Speaking of cocoa, make sure you’re using natural unsweetened cocoa and not dutch-process. Remember why?

After you make the chocolate cake batter, beat the cream cheese layer together. This is only 4 ingredients: cream cheese, a little sugar, egg, and vanilla. Then layer it all into the bundt pan like we did with this pumpkin cake.

How to make chocolate cream cheese bundt cake on

How to make chocolate cream cheese bundt cake on

This chocolate cream cheese bundt cake is completely over the top-- and is finished off with salted caramel. EASY recipe on

The cake must cool completely then just chill it in the refrigerator for at least 2 hours before slicing/serving. This is so we avoid any chance of biting into warm cheesecake. Have you ever had warm cheesecake??? Don’t.

Instead of salted caramel, try a silky chocolate ganache. But honestly, this bundt cake completely melts in your mouth and is already so decadently awesome that it doesn’t even need an accessory on top. I just wanted it to look extra glam for you. ♥

This chocolate cream cheese bundt cake is completely over the top-- and is finished off with salted caramel. EASY recipe on

Before you bundt:

  • I love this bundt cake pan. I’ve had it for 4 years and it’s the only bundt pan I use. It’s nonstick, but I still always add a little coat of butter or nonstick cooking spray to grease it. The bundt cake releases so easily. NEVER a crumb stuck. Plus, the shape is pretty. Pretty bundts.
  • You need a mixer when preparing the cream cheese swirl, but it’s not required for the cake batter. But since you already have it out, I suggest using it to mix the cake batter too. Ensures no dry clumps.

Chocolate Cream Cheese Bundt Cake


  • 1 and 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened natural cocoa powder
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • optional: 2 teaspoons espresso powder
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full fat sour cream, at room temperature1
  • 1/2 cup (120ml) buttermilk, at room temperature1
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) boiling hot water2

Cream Cheese Filling

  • 12 ounces (336g) full-fat block cream cheese, softened to room temperature
  • 1 large egg
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon pure vanilla extract

Optional Toppings


  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
  2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Set aside as you prepare the cream cheese filling.
  3. Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
  4. 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 you'll have to spoon it on top and do your best to spread it around-- avoid it touching the sides of the pan. See photo above for a visual. Pour the remaining chocolate batter evenly on top.
  5. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
  6. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cake to cool completely, then refrigerate for 2 hours. Garnish with optional toppings, then slice and serve.
  7. Leftovers keep well stored in the refrigerator for a few days.

Make ahead tip: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.

Recipe Notes:

  1. Why room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. Instead of sour cream, try using plain yogurt. The cake won't taste as rich, but it's a fine sub. If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk.
  2. Instead of boiling water, try using hot and strong black coffee. The cake won't taste like coffee, but the chocolate flavor will definitely be accentuated!

Adapted from triple chocolate layer cake and pumpkin cream cheese bundt cake

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

This chocolate cream cheese bundt cake is completely over the top-- and is finished off with salted caramel. EASY recipe on


Here are some items I used to make today’s recipe.

Kitchenaid Hand Mixer | Mixing Bowls | Nonstick Fluted Bundt Pan | Stoneware PlateEat Dessert First Fork

Deliciously moist pumpkin bundt cake with chocolate chips and caramel sauce on top! Pumpkin chocolate chip bundt cake recipe on

More bundt cakes to love:

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

This chocolate cream cheese bundt cake is completely over the top-- and is finished off with salted caramel. EASY recipe on
This chocolate cream cheese bundt cake is completely over the top-- and is finished off with salted caramel. EASY recipe on


  1. Hi Sally, can soya bean oil be substitued for the vegetable oil?

  2. This is the best cake I’ve ever baked. I was worried that it wouldn’t turn out well because the batter was so runny. It was so moist and fluffy.

    • Thank you  for saying  that! I just put mine in the oven and  was extremely  nervous  because  the batter looked so thin. I thought  I missed a step  somewhere!

  3. This is the best cake I have ever made and I pretty much suck at baking….SO GOOD

  4. Do you use the espresso powder AND black coffee in place of water? Or if you’re using hot black coffee in place of the water, do you omit the espresso powder also?

  5. Sally, could you use vanilla greek yogurt instead of plain yogurt as a sub for the sour cream, or would that not work? I’ve made this before with the sour cream and it was fine, but this week I don’t have sour cream in my pantry!

  6. Made this as a birthday cake with the salted caramel. Everyone LOVED it

  7. Cake is great but this batter was way to thin to hold the filling,  so it was more of a “Blackbottom” bunds cake. Next time I would skip the boiling water. Otherwise it was delicious, even with the filling in the wrong place! 

  8. Hi Sally I got question I have a fancy bundt pan from King Arthur flour it’s a star bundt pan. Do you think it might work? Jane

  9. Cake was very good everyone complimented. Well,one problem the cream cheese filling all ended up on the bottom. I followed directions exactly. What could of went wrong?

  10. Hello what can I replace sour cream with? Thanks.

  11. This is a wonderfully moist cake with rich chocolate flavor. My first attempt did not come out of the pan, because I used a different pattern Bundt brand cake pan. I suggest, to those experimenting with pans other than the one recommended in the recipe, to GENEROUSLY GREASE & FLOUR the pan. I can’t serve my first try to company, but I can easily enjoy this cake all by myself.

  12. This looks fab I can’t wait to try it. I was considering going for chocolate orange/mint-would adding some orange/mint essence to the cream cheese be a bad idea?

    • I think it’s a great idea! I’d start with 1/2 teaspoon of flavoring. Then give it a quick taste and add more if you’d like.

  13. Hi, I have a question about your caramel sauce. I’ve made it a couple times and each time it doesn’t turn out right. The first time, most of it didn’t harden, but the part that did was as hard as a rock. The second time it hardened better but still not enough and it was a white gray color. Do you know what I’m doing wrong??

    • Hi Ellie! It sounds like the issue is coming from the part where you cook the sugar. Are you stirring it as it cooks down? Is it browning at that stage?

      • I decided to make it last night and I cooked the sugar just as you said; stirring constantly. It melted almost completely, but right when I put the butter in, the caramel hardened as hard as a rock! Thankfully, it turned into to caramel(ish), but had lots of hard clumps in it. I think that the problem is maybe I cooked it too long. Thanks for your help!!

  14. Hi, do you add the water still even if you use the espresso powder? Thank you

  15. If you were to make these as cupcakes, how long would you bake them for?

  16. Just finished baking this. Flawless cake! Easy and came out perfectly.followed the recipe as written, including the espresso powder, which is always great for enhancing the chocolate.

  17. Hi Sally,

    Do you think I could sub the sugar, for either Truvia, or Splendia ???
    I would like to make this cakes, but can’t do that amount of pure sugar, Thank you, for your reply.

  18. Hi Sally, I made this today and followed your recipe pretty much to a T, but my cream cheese mixture sunk quite a bit more than yours did… almost to the bottom of the cake. What could have gone wrong? It was tasty nonetheless.

  19. Not sure what happened. I followed the recipe exactly. I had the same problem as many others. The cream cheese mixture sunk to the bottom of the cake. This was alot of effort and did not quite deliver in the flavor department for the effort required. It was good but not great.

  20. I’ve made this cake twice now with excellent results. My cream cheese filling didn’t look as “wide”as yours, but it stayed put, so I was happy with that.  It tastes wonderful! Thank you so much for this great recipe!

    • Please share your secrets on how you got the cream cheese to not sink and how you got more flavor out of this cake.

      • I’m not sure I have a secret, but I did put slightly less than half of the batter down first (which ends up being the top of the cake)  and then I spooned the cream cheese mixture (mine was on the thinner side) and kept it as much in the middle as possible. Then the rest of the batter. Mine baked in just under an hour, and I watched it carefully at the end to make sure it didn’t get over-baked.

      • I put my cream cheese mixture into a bag, cut the corner off and gently added it like I would if I were icing cookies. Mine came out perfect.

  21. Does the buttermilk go in dry?
    Is it mixed with something?

  22. Hi , I just made this, I’m waiting for it to come out of the oven. I’m hoping that it turns out. I found that my cream cheese mixtures was runny. I looked over the filling instructions 5 times to make sure I did it right. Not sure why it’s so runny? 

  23. Just made this cake today (my first bundt cake!), and wow, it is wonderful! So chocolatey and rich, and absolutely beautiful! I served it with the chocolate ganache on top. So happy with this recipe 🙂 Thanks for yet another keeper, Sally!

  24. Hi Sally! I’m so excited to try this cake, but I sometimes have trouble with my cakes not coming out as moist as I’d like them to (even with the spoon and level method). Could I substitute the regular flour for cake flour in this recipe? I usually have better luck when I use cake flour. What are your thoughts?

    • You can certainly try this bundt with cake flour. Especially if you have better luck with it. Let me know how it turns out!

  25. This chocolate cake looks and sounds amazing! I love the combination of chocolate and cream cheese and will definitely try this recipe soon!

Leave a Reply

Your email address will not be published. Required fields are marked *