Fork Weekly
Chocolate Cream Cheese Bundt Cake

Dessert

Chocolate Cream Cheese Bundt Cake

By The Fork Weekly Kitchen · September 2, 2026

Prep25 min
Cook55 min
Total80 min
Serves12
DifficultyMedium
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This is a showstopper that’s secretly easy: a one-bowl chocolate cake batter (no mixer needed) hiding a tangy cream cheese ribbon, all under a glossy chocolate glaze.

The hot coffee is the not-so-secret weapon — it blooms the cocoa into something richer and fudgier without adding any coffee flavor. Just grease the bundt pan like your reputation depends on it, because it does.

Chocolate Cream Cheese Bundt Cake

A deeply moist chocolate bundt cake with a hidden cream cheese ribbon running through the center, finished with a glossy chocolate glaze.

Prep25 min
Cook55 min
Total80 min
Serves12

Ingredients

For the cream cheese filling

  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the chocolate cake

  • 1.75 cups (220 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • ¾ cup (65 g) cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240 ml) buttermilk
  • ½ cup (120 ml) neutral oil
  • 1 cup (240 ml) hot coffee

For the glaze

  • ½ cup (85 g) chocolate chips
  • ¼ cup (60 ml) heavy cream

Instructions

  1. Heat the oven to 350°F (175°C) and generously grease and flour a 10-cup bundt pan.
  2. Beat the cream cheese, sugar, egg and vanilla smooth. Set aside.
  3. Whisk the flour, sugar, cocoa, baking soda and salt. Add the eggs, buttermilk and oil and mix until combined, then stir in the hot coffee — the batter will be thin.
  4. Pour about two-thirds of the batter into the pan. Spoon the cream cheese filling in a ring on top, keeping it away from the edges, then cover with the remaining batter.
  5. Bake 50–60 minutes, until a skewer in the cake (not the filling) comes out clean.
  6. Cool in the pan 15 minutes, then turn out onto a rack to cool completely.
  7. Warm the chocolate chips and cream until smooth, then drizzle over the cooled cake.
Recipe notes & tips
  • Hot coffee blooms the cocoa for a deeper chocolate flavor — it won't taste like coffee.
  • Grease every crevice of the bundt pan well so the cake releases cleanly.
  • Keep the cream cheese ribbon centered so it stays as a surprise layer inside.
438 kcalCalories
6 gProtein
62 gCarbs
19 gFat