Cheesecake Swirl Chocolate Bundt Cake – Deliciously moist and fluffy chocolate Bundt cake, swirled with a thick and creamy vanilla cheesecake centre!
This month, I am teaming up with a group of fellow food bloggers to do a monthly recipe challenge called the “Yum of the Month”. The way this works is each month, one member chooses a theme or ingredient, and then we all have to create a recipe around that theme.
The Yum of the Month team members are all talented baker bloggers who create the most gorgeous desserts.
Let me introduce you to the team! We have Shadi from Unicorns in the Kitchen, Amy from Accidental Happy Baker, Michelle from Giraffes Can Bake, and Wajeeha from I Knead to Eat. Our Yum of the Month challenge for this month is Bundt Cakes, chosen by me! (Of course I’d pick Bundt cakes. 😉 )
My contribution for this month’s theme is my Cheesecake Swirl Chocolate Bundt Cake. Be sure to check out everyone else’s contributions below my recipe!
I really think you’re going to love seeing these recipes every month!
Cheesecake Swirl Chocolate Bundt Cake
Adapted from these cakes, this cake is incredibly moist and fluffy, with a deliciously rich chocolate flavour, and is swirled with a thick and creamy vanilla cheesecake layer. The cheesecake centre just tops this cake, and pairs beautifully with the chocolate.
Cheesecake and chocolate is a match made in heaven!
This cake would be a real crowd-pleaser at your Thanksgiving, or Christmas party. It’s super easy to make, and looks very impressive!
Try these delicious bundt cakes next!
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Cheesecake Swirl Chocolate Bundt Cake
Ingredients
For the Cake
- 2 ½ cups (312g) cake flour*
- ½ cup (50g) cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs, room temperature
- 1 cup (200g) light brown sugar
- ½ cup (100g) caster sugar/granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (226g) unsalted butter, melted
- 1 cup (240g) Greek style yogurt
For the Cheesecake Filling
- 1 cup (225g) cream cheese, softened
- ¼ cup (50g) caster/granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons plain/all-purpose flour
For the Ganache
- 1 cup (175g) chocolate chips
- ½ cup (120ml) double/heavy cream
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugars, and whisk until combined. Add the vanilla, melted butter, and yoghurt, and whisk until combined. Fold in the dry ingredients.
- Pour half of the batter into the prepared pan.
For the Cheesecake Filling
- Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg and vanilla, then fold in the flour.
- Spread the cheesecake mixture evenly over the cake batter, then pour the remaining cake batter on top.
- Bake for about 60 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.
- Let cool in the pan for 10 minutes before inverting the cake onto a wire rack or serving plate to cool completely.
For the Ganache
- Microwave the heavy cream until very hot, but not boiling.
- Place the chocolate chips in a heat-proof bowl. Pour the heavy cream over the chocolate chips and whisk until completely melted and smooth. Whisk in the vanilla.
- Leave to cool for 5 – 10 minutes, then drizzle over the cooled cake, and serve.
- For a thicker ganache like pictured, leave to cool completely, then pour it onto the cake, and spread out as desired.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Check out these Bundt Cakes from the Yum of the Month contributors!
Reese’s Triple Chocolate Bundt Cake by I Knead to Eat
Brown Sugar and Pecan Caramel Bundt Cake by Giraffes Can Bake
Persian Love Bundt Cake by Unicorns in the Kitchen
Mini Banana Bundt Cakes by Accidental Happy Baker
Can we replace butter with oil please?
Yes you can! Here’s a conversion link – https://www.theshorelinevine.com/recipes-tips/butter-oil-conversion
Just made this cake. I would cook maybe 5 minutes less than recommended or check the cake then because the edges were crispy… the frosting is delicious. I would also make more of the cheesecake filling. Overall great flavors.
I recommend covering the cake half way through baking to prevent it from burning before it’s ready 🙂 I’m glad you enjoyed!
Yum! These look incredible Marsha!!!
Thanks for sharing…. 🙂
Thanks, Puja! 🙂
That cheesecake swirl and the ganache on top is like WHOA, Marsha!! Such a pretty bundt cake!! Cheers!
Thanks, Cheyanne!
Of course, of course you’d pick bundt cakes! You’re totally a genius with them–but you know I think you’re a genius when it comes to all things baking. 😉 Your chocolate bundt is such an incredible contribution! Such a fun theme, for sure. Can’t wait to see next month’s Yum! 😉 Have a fantastic weekend, Marsha. 🙂
Thanks, Demeter! You too! 🙂
There’s no doubt that this is gorgeous! Very pretty. I’m not kidding when I say I need a huge slice of this right now. That frosting looks amazing!
Thanks, Amanda!
I love bundt cakes and loved doing this month’s YOTM! Your bundt cake looks amazing, and I’m loving that cheesecake swirl Marsha! 🙂
Thanks, Wajeeha! I absolutely loved your bundt cake! 🙂
It looks not only super impressive but super delicious! OMG look at that choco glaze?! And cheesecake filling sounds just perfect inside that chocolate heaven. Absolutely amazing. Marsha, you make most beautiful cakes. 100% true! Cheers girl 😉
Thanks so much, Natalie! 🙂
I’m so glad you picked this theme, I’ve always been in awe of your bundt cakes and you knocked it out the park with this one! So yummy and totally gorgeous!
Thanks so much, Michelle! I absolutely loved your bundt cake!