Birthday/ Cakes

Cheesecake Swirl Chocolate Bundt Cake

Cheesecake Swirl Chocolate Bundt Cake – Deliciously moist and fluffy chocolate Bundt cake, swirled with a thick and creamy vanilla cheesecake centre!

A slice of Cheesecake Swirl Chocolate Bundt Cake served on a white plate.

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.

Unfrosted Cheesecake Swirl Chocolate Bundt Cake on a white cake stand.

Close-up of unfrosted Cheesecake Swirl Chocolate Bundt Cake on white cake stand.

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 topped with thick chocolate ganache on a white cake stand.

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!

A close-up of the thick and shiny chocolate ganache on top of Cheesecake Swirl Chocolate Bundt Cake on white cake stand.

A slice cut out of Cheesecake Swirl Chocolate Bundt Cake to show cheesecake swirl centre on white cake stand.

This cake would be a real crowd-pleaser at your Thanksgiving, or Christmas party. It’s super easy to make, and looks very impressive!

A slice of Cheesecake Swirl Chocolate Bundt Cake on a white plate.

Enjoy! 🙂

5 from 1 vote
Cheesecake Swirl Chocolate Bundt Cake
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Yields: 12 - 14 slices
Calories: 506 kcal
Deliciously moist and fluffy chocolate Bundt cake, swirled with a thick and creamy vanilla cheesecake centre!
For the Cake
  • 2 and 1/2 cups cake flour* 250g
  • 1/2 cup cocoa powder 50g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 1 cup light or dark brown sugar 200g
  • 1/2 cup caster sugar/granulated sugar 100g
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter 226g, melted
  • 1 cup Greek style yogurt 240ml, room temperature
For the Cheesecake Filling
  • 1 cup cream cheese 225g, softened
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain/all-purpose flour
For the Ganache
  • 1 cup chocolate chips 175g
  • 1/2 cup double/heavy cream 115ml
  • 1 teaspoon vanilla extract
For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. 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.
  4. Pour half of the batter into the prepared pan.
For the Cheesecake Filling
  1. 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.
  2. Spread the cheesecake mixture evenly over the cake batter, then pour the remaining cake batter on top.
  3. 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
  1. Microwave the heavy cream until very hot, but not boiling.
  2. 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.
  3. 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.

*Make your own cake flour! Weigh out 2 and 1/2 cups (312g) plain/all-purpose flour, remove 5 tablespoons, and replace with 5 tablespoons of cornflour/cornstarch. Sift well.

You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to frost and serve. This cake also freezes well for up to 2 months. Thaw overnight in the fridge before frosting and serving.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

A long Pinterest image for Cheesecake Swirl Chocolate Bundt Cake with text overlay.

Check out these Bundt Cakes from the Yum of the Month contributors!

Reese’s Triple Chocolate Bundt Cake by I Knead to Eat

Reese's Triple Chocolate Bundt Cake

Brown Sugar and Pecan Caramel Bundt Cake by Giraffes Can Bake

Brown Sugar and Pecan Caramel Bundt Cake

Persian Love Bundt Cake by Unicorns in the Kitchen

Persian Love Bundt Cake

Mini Banana Bundt Cakes by Accidental Happy Baker

Mini Banana Bundt Cakes

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  • Reply
    Michelle @ Giraffes Can Bake
    8th November 2016 at 9:21 am

    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!

    • Reply
      8th November 2016 at 10:53 am

      Thanks so much, Michelle! I absolutely loved your bundt cake!

  • Reply
    Natalie | Natalie's Food & Health
    8th November 2016 at 1:30 pm

    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 😉

    • Reply
      8th November 2016 at 3:40 pm

      Thanks so much, Natalie! 🙂

  • Reply
    9th November 2016 at 11:17 am

    I love bundt cakes and loved doing this month’s YOTM! Your bundt cake looks amazing, and I’m loving that cheesecake swirl Marsha! 🙂

    • Reply
      9th November 2016 at 3:55 pm

      Thanks, Wajeeha! I absolutely loved your bundt cake! 🙂

  • Reply
    9th November 2016 at 6:02 pm

    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!

    • Reply
      9th November 2016 at 8:22 pm

      Thanks, Amanda!

  • Reply
    Demeter | Beaming Baker
    10th November 2016 at 4:55 pm

    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. 🙂

    • Reply
      11th November 2016 at 10:07 pm

      Thanks, Demeter! You too! 🙂

  • Reply
    Cheyanne @ No Spoon Necessary
    10th November 2016 at 5:36 pm

    That cheesecake swirl and the ganache on top is like WHOA, Marsha!! Such a pretty bundt cake!! Cheers!

    • Reply
      11th November 2016 at 10:06 pm

      Thanks, Cheyanne!

  • Reply
    11th November 2016 at 2:12 pm

    Yum! These look incredible Marsha!!!
    Thanks for sharing…. 🙂

    • Reply
      11th November 2016 at 10:05 pm

      Thanks, Puja! 🙂

  • Reply
    17th December 2016 at 11:01 am

    Greta idea. Perfect ganache, great photos. Thank you and have a pleasant weekend !

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