Skip to Content

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.
Cheesecake Swirl Chocolate Bundt Cake - Deliciously moist and fluffy chocolate Bundt cake, swirled with a thick and creamy vanilla cheesecake centre! #chocolatecake #bundtcake #cakerecipes

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Cheesecake Swirl Chocolate Bundt Cake

Cheesecake Swirl Chocolate Bundt Cake

Yield: 12 - 14 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Deliciously moist and fluffy chocolate Bundt cake, swirled with a thick and creamy vanilla cheesecake centre!

Ingredients

For the Cake

  • 2 and 1/2 cups (312g) cake flour*
  • 1/2 cup (50g) cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup (200g) light brown sugar
  • 1/2 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
  • 1/4 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
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions

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.
  4. 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.
  4. For a thicker ganache like pictured, leave to cool completely, then pour it onto the cake, and spread out as desired.

Notes

*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.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 444Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 129mgSodium: 264mgCarbohydrates: 44gFiber: 2gSugar: 32gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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

Mirna

Wednesday 10th of June 2020

Can we replace butter with oil please?

Marsha

Wednesday 10th of June 2020

Yes you can! Here's a conversion link - https://www.theshorelinevine.com/recipes-tips/butter-oil-conversion

TALYSSA L

Monday 2nd of April 2018

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.

Marsha

Monday 2nd of April 2018

I recommend covering the cake half way through baking to prevent it from burning before it's ready :) I'm glad you enjoyed!

2pots2cook

Saturday 17th of December 2016

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

puja

Friday 11th of November 2016

Yum! These look incredible Marsha!!! Thanks for sharing.... :)

Marsha

Friday 11th of November 2016

Thanks, Puja! :)

Cheyanne @ No Spoon Necessary

Thursday 10th of November 2016

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

Marsha

Friday 11th of November 2016

Thanks, Cheyanne!

Skip to Recipe