This Chocolate Cream Cheese Swirl Bundt is a delightful twist on classic cake recipes with cream cheese, offering a rich chocolate cake swirled with a tangy cream cheese filling. It’s surprisingly simple to make and perfect for any occasion, ensuring you’ll impress everyone with minimal effort.
Key Ingredients & Substitutions:
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Unsweetened Cocoa Powder: Dutch-processed cocoa powder creates a darker, less acidic chocolate flavor.
- Granulated Sugar: You can reduce the sugar slightly if you prefer less sweetness.
- Baking Soda & Baking Powder: These are essential for leavening; do not substitute one for the other.
- Salt: Balances the sweetness.
- Eggs: Crucial for structure and binding.
- Buttermilk: Creates a tender crumb; if you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
- Vegetable Oil: Adds moisture. Applesauce can be used as a healthier alternative, but the texture will be slightly denser.
- Vanilla Extract: Enhances flavor.
- Cream Cheese: Use full-fat block cream cheese for the best results; avoid spreadable cream cheese.
- Powdered Sugar: Essential for the cream cheese filling.
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water or hot coffee (for deeper chocolate flavor)
For the Cream Cheese Swirl:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or water
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 10-12
- Calories per serving: Approximately 450 (without glaze)
- Tools Needed: Large mixing bowls, whisk, electric mixer, 10-12 cup Bundt pan, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare Your Bundt Pan
Generously grease and flour your 10-12 cup Bundt pan. This step is crucial to prevent sticking, ensuring your cake releases beautifully. Preheat your oven to 350°F (175°C) while you prepare the batters.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps, creating a uniform mixture. This dry base is where your delicious cake recipes with cream cheese journey begins.
3. Combine Wet Ingredients for the Cake
In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. This wet mixture will bring moisture and richness to your chocolate cake batter.
4. Create the Chocolate Cake Batter
Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer until just combined. Gradually add the hot water or coffee, mixing until the batter is smooth. The batter will be thin, which is normal for this type of cake.
5. Prepare the Cream Cheese Swirl
In a clean bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until just combined. Be careful not to overmix, as this can make the filling too thin.
6. Assemble Your Bundt Cake
Pour about two-thirds of the chocolate cake batter into the prepared Bundt pan. Carefully spoon the cream cheese filling over the chocolate batter in a circular motion. Top with the remaining chocolate batter.
7. Create the Swirl
Using a knife or skewer, gently swirl through the batters a few times to create a marbled effect. Don’t overmix, or the swirl won’t be distinct. This technique makes this one of the most visually appealing cake recipes with cream cheese.
8. Bake the Cake
Bake for 55-65 minutes, or until a wooden skewer inserted into the cake comes out with moist crumbs. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
9. Glaze (Optional)
If using, whisk together the powdered sugar, milk or water, and vanilla extract until smooth. Drizzle the glaze over the cooled Bundt cake.
Variation Ideas:
- Orange Zest: Add 1 tablespoon of orange zest to the chocolate cake batter for a citrusy hint.
- Coffee Infusion: Use strong brewed coffee instead of hot water in the chocolate cake for an even richer mocha flavor.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the cream cheese layer before adding the final chocolate batter.
- Mini Bundts: Bake in mini Bundt pans, adjusting baking time to 25-30 minutes.
Storage Instructions:
Store your Chocolate Cream Cheese Swirl Bundt covered tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days due to the cream cheese filling. If refrigerating, allow it to come to room temperature before serving for the best flavor and texture. This cake also freezes well for up to 2 months; wrap slices tightly in plastic wrap and then foil.
Frequently Asked Questions (FAQ):
Q: Can you make this recipe as cupcakes?
A: Yes, you can. Fill cupcake liners about two-thirds full and bake for 20-25 minutes.
Q: Why did your Bundt cake stick to the pan?
A: This usually happens if the pan wasn’t greased and floured thoroughly enough. Ensure you cover every crevice.
Q: Can you use low-fat cream cheese for the swirl?
A: While possible, full-fat cream cheese provides the best texture and richness for the swirl.
Q: What if you don’t have buttermilk?
A: Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
Q: Can you prepare the batter ahead of time?
A: You can prepare the cake batter up to an hour in advance, but the cream cheese swirl should be made right before assembly.
Q: How do you know when your Bundt cake is fully baked?
A: Insert a wooden skewer or toothpick into the thickest part of the cake; it should come out with moist crumbs, not wet batter.