This Fudge Filled Vanilla Bundt Cake recipe is buttery and moist with a super fudgy cream cheese filling inside! Absolutely delicious!
I have to be honest with you…I never thought I was a bundt cake girl. I mean, they are fine and cute…and like perfectly, well…fine. But I have never thought, “you know, today I need a slice of bundt cake”.
Until now.
The thing is, whenever I have a good slice of a bundt cake I always think, “well how yummy!” But then 4 seconds later I forget and move on with my life, back to cake with things like frostings and layers.
So today I am writing this post as a reminder to myself that bundt cakes are worth it. And I’m learning to appreciate that a really good cake doesn’t need a mound of frosting.
What.Did.I.Just.Say.
Anyway, this bundt is a bit of a dirty cheater, because while it doesn’t have frosting it does have a huge tunnel of cream cheesy, chocolaty fudge in the center.
Sooooo…
Also another issue I have with bundt cakes is that moment when you flip the pan and pray to sweet baby Jesus the cake comes out intact is far too stressful for my delicate soul. I have cried many a bundt tear with stuck cake.
The trick (which isn’t really a trick) is to HEAVILY grease the pan. I actually use nice layer or shortening and then a light dusting of flour.
Works like a charm.
And with this recipe you put half of the batter in the pan, then you layer the chocolate in the center of the batter, careful to keep it away from the edges so it stays in side the cake. Then top it with the rest of the batter…
Once it’s baked and cooled slightly, hold your breath and flip the dang pan.
Then. THEN. Glaze that puppy.
And you know, sprinkle chocolate chips all over it too.
And when you slice it, it will look like this…
SUPER moist vanilla pound cake around a thick cream cheese fudge center that doesn’t really cook, but stays a fudgy consistency.
You guys. Yes.
PrintFudge Filled Vanilla Bundt Cake
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Fudge Filled Vanilla Bundt Cake recipe is buttery and moist with a super fudgy cream cheese filling inside! Absolutely delicious!
Ingredients
Cake
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups flour
Filling
- 5 ounces cream cheese, room temperature
- 6 ounces semi- sweet chocolate chips, melted
- 1 egg
Glaze
- 1 cup powdered sugar
- 1– 2 Tbsp milk
- mini chocolate chips to garnish
Instructions
- Preheat oven to 325°
- Heavily grease a bundt pan with butter or shortening and dust with flour, set aside.
- In the bowl of your stand mixer beat the butter and the sugar together for 2 minutes on medium speed until light and fluffy, scraping the sides of the bowl as necessary. Add in the eggs and vanilla and continue mixing until smooth and combined.
- Mix the baking powder and salt into the mix and combine.
- Turn mixer to low and add in flour and milk in alternating amounts, beginning and ending with the flour. Mix until smooth. Transfer batter into a medium sized bowl, because you will need a clean mixing bowl for the next step.
- In the clean bowl of your mixer beat the cream cheese until smooth. Next mix the melted chocolate into the cream cheese, until it’s smooth. Finally beat in the egg into the mixture until creamy.
- To assemble the cake spread half of the cake batter into the bottom of the prepared bundt pan. Next spoon the chocolate filling into the center of the batter, keeping the chocolate in the center of the batter so it doesn’t touch the edges. Finally spread the remainder of the batter on top of the chocolate, covering completely.
- Bake for 50- 55 minutes or until the cake is set.
- Allow the cake to cool in the bundt pan for 10 minutes and then invert pan onto a serving platter or cake stand.
- Whisk together the glaze ingredients and drizzle this onto the warm cake. Sprinkle with mini chocolate chips, if desired.
- Serve warm or at room temperature.
Notes
Store airtight for up to 2 days
Shelly – This bundt cake looks too good! The surprise center looks like the best part. 🙂
If the fudgy middle “doesn’t really cook”, wouldn’t that pose a problem since the filling contains a RAW egg? I sure would not feel safe eating or sharing with children anything that contains RAW eggs as this could be dangerous!
It heats through, and firms up slightly but stays a chocolatey fudgy consistency.
I melted the chocolate mixed egg in a little at a time so it wouldn’t curdle and cooked the mixture to 165 degrees added the cream cheese turned out great. No risk taken
I love bundt cake! I actually am not a huge cake person, especially those loaded with frosting, but I do love a good bundt (now I really want to watch My Big Fat Greek Wedding) Pinned!!
It’s like Christmas morning, every time I see I’ve got a new recipe from cookies and cups I can’t wait to try it. Love every new recipe I get!
Awww, that is too sweet!
Flipping the pan always terrifies me too!! But oh my goodness, yours turned out beautiful, and I’m craving it NOW with that fudgy-yum filling!! Just delicious!!
Isn’t it the scariest thing??
Agreed, that pan flipping moment is so tense! I pray pretty hard that it works out, and when it doesn’t… oh well. The messed up pieces are the pieces you get to eat ASAP because you can’t give that to company, right? Right?
Oh how I LOVE making a Bundt cake! So easy! Can’t wait to try this one!
My favorite cake is vanilla with chocolate frosting. This might just take its place. Definitely will be the next cake I bake. Every one of your recipes is always delicious!
What a beautiful cake! I love the yummy surprise inside!!
Oh my! A stuffed bundt cake? I so in love!!