prep time: 30 min | bake time: 35-40 min | total time: 1.5 hrs
This Chocolate Cream Cheese Bundt Cake with Fudge Drizzle combines a moist chocolate cake with a velvety cheesecake swirl, baked together in a beautiful bundt pan for maximum visual impact. The cake is rich yet tender, decadent yet perfectly balanced with tangy cream cheese. The glossy fudge drizzle ties everything together, creating a bakery-worthy finish. It is perfect for the holidays, Thanksgiving, Christmas or any celebration!
Naturally eggless and simple to adapt for dairy-free diets, this recipe is perfect for celebrations or anytime you want a special dessert without the fuss. Every ingredient is conveniently available at Fresh Thyme Market!
Bundt cakes are the perfect combination of elegance and simplicity. The unique design of Bundt pans ensures even baking, creating a moist, tender crumb with a beautifully caramelized crust. There are so many different bundt mold designs, they do the decorating and allow the cake to shine! Their naturally stunning shape makes decorating a breeze; whether it’s a light dusting of powdered sugar, a drizzle of glaze, or a swirl of frosting, they always look impressive without much effort.
Glucose Syrup or Light Corn Syrup: Adds shine and prevents crystallization, making the glaze extra smooth and fudge-like. It also helps the ganache stay soft and glossy after cooling.
Fresh Thyme Market is my go-to for every baking project. They carry an impressive selection of organic, minimally processed, and natural ingredients, plus a huge variety of dairy-free options that make this recipe incredibly accessible. Whether you need cream cheese, plant-based yogurt, pantry staples, or rich dark chocolate, Fresh Thyme consistently delivers quality at an affordable price.
Their stores are stocked with fresh, responsibly sourced ingredients, and they prioritize supporting local farmers and makers. Located across 10 Midwest states, Fresh Thyme makes it easy for home bakers to find high-quality ingredients that elevate simple recipes into something special.
Every element of this recipe from the cocoa to the cream cheese to the lemon juice was purchased at Fresh Thyme, and the difference in flavor truly shows.
In a bowl, combine soft cream cheese and yogurt, whisking slowly to break up lumps, then faster until the mixture becomes completely smooth and creamy.
Add the sugar and vanilla, whisking until the sugar dissolves and the mixture thickens slightly. Sprinkle the cornstarch evenly over the mixture and whisk again until smooth; set aside.
Grease your bundt pan thoroughly with butter and non-stick baking spray to ensure the cake releases easily. Pour half of the prepared banana batter into the bundt pan, spreading it out evenly.
In a bowl, mix the milk and lemon juice; let stand for 5 minutes to create homemade buttermilk. Add oil, sugar, and vanilla to the buttermilk and whisk until the sugar begins to dissolve and the mixture turns glossy.
Sift flour, cocoa powder, baking powder, baking soda, and salt together to remove lumps and aerate the mixture. Add the dry mix to the wet mixture in two batches, whisking gently just until the batter becomes smooth. Pour in the hot water or brewed coffee, whisking slowly as the cocoa blooms and the batter deepens in color and becomes glossy.
Pour half the chocolate batter into the prepared bundt pan, smoothing it into an even layer. Add the cheesecake mixture by spoonfuls on top of the first layer, keeping it away from the edges to prevent leaks. Add the remaining chocolate batter on top and smooth gently with a spatula.
Bake at 350°F (175°C) for about 40 minutes or until a skewer inserted into the chocolate portion comes out clean or with moist crumbs. Cool the cake in the pan for 30 minutes so it firms slightly and pulls away from the sides. Place a cake stand over the pan, invert, lift the pan off, and let the cake cool completely.
Warm the whipping cream until steaming (not boiling) and pour over the chopped dark chocolate. Add liquid glucose or light corn syrup. Let sit for 1 minute, then stir until smooth and glossy.
Allow to cool briefly until slightly thickened, then drizzle generously over the cooled cake, letting it cascade down the bundt ridges.
To elevate your chocolate cream cheese bundt cake even further, finish it with a generous pour of glossy fudge drizzle for a rich, decadent look. You can also keep it simple by dusting the cooled cake lightly with cocoa powder or powdered sugar for an elegant, minimalist finish. Slice into even portions and serve as a dessert, coffee-time treat, or celebration centerpiece. Every bite offers the perfect balance of deep chocolate flavor, creamy cheesecake swirl, and fudgy richness making this cake an irresistible crowd-pleaser.
To prevent sticking, some bakers like to thoroughly grease with soft butter and flour the pan before adding the batter. I like to grease my bundt pan twice. First apply a thin layer of soft butter using a pastry brush all over the bundt pan and then spray it with a non-stick baking spray all over for easier release. Last let the cake cool for about 20-30 minutes before inverting it onto a plate.
Yes, you can make the bundt cake without the cheesecake layer! Simply follow the bundt cake recipe, omitting the cheesecake filling. This will still result in a delicious and moist cake, perfect for serving with or without frosting. Baking may vary by a few minutes.
A Bundt cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (not wet batter). The edges should also start to pull away slightly from the pan.
Sinking can occur due to overmixing the batter, underbaking the cake, or opening the oven door too soon while baking. Ensuring accurate measurements and not disturbing the cake while it bakes can help prevent this issue. Bake until it is fully risen.
You can slice a Bundt cake like any other cake, but to maintain its shape, it’s best to use a serrated knife and make even, gentle cuts. Start from the center and work your way outwards.
Yes! Bundt cakes freeze well. Wrap the cooled cake tightly in plastic wrap or aluminum foil and store it in an airtight container for up to 2-3 months. Thaw in the refrigerator or at room temperature before serving.
Store the Bundt cake at room temperature, covered in a container or cake cloche, for up to 2 days or refrigerate it, where it can last for about 4-5 days. Be sure to cover it to prevent drying out.
Yes! You can use dairy-free Tofutti or Violife cream cheese, dairy-free unsweetened yogurt, unsweeteend dairy-free milk, and plant based whipping cream.
Leave a rating and review below and check out these recipes next:
