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.
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Fudge 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
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how do you check that the cake is done?
The cake will be set, browned and firm, not jiggly.
Hi I was wondering if I need to a add sugar to the cream cheese mixture?
Btw it looks absolutely fantastic can’t wait to try it!!
Nope! The chocolate has enough sugar in it to sweeten the mixture!
Hi! I love this recipe! Looks so delicious!! I have a query, after preheating the oven at 325 degrees, what temperature should I bake the cake at?
You bake it at 325 as well 🙂
I must try this bundt cake.. must be really delicious!
Just found your blog and the recipes look delish. But I have to admit, I really love your writing. It’s funny 🙂
aww, thank you! so glad you found me!
As soon as I saw this cake I had to pop over to tell you this. Back in 2011, after skimming through an old Pillsbury Bake-Off cookbook and seeing the original Tunnel of Fudge bundt recipe, I couldn’t help thinking..why not a vanilla bundt with a fudge tunnel? I used a Ring of Coconut cake in the same book to guide me..omitting the coconut and sugar, ending up with cream cheese, chocolate chips and an egg, like yours. BUT, I had visions of a huge fudge tunnel, so I used TWO 8 ounce packs of cream cheese and a 12 ounce package of chocolate chips. Thought you might want to see what happened..ha ha!
http://postimg.org/image/lz3z0hibv/
I was going to decrease those amounts to fix it after that explosion, but forgot and let it go. Well, now I don’t have to since I found your perfect fudge filled bundt! Looking forward to trying it!!
Lunch break yoga which started 2 weeks ago is running smoothly. Our dear yoga pals deserve a treat. Why not? What treat??? Fudge Filled Vanilla Bundt Cake, of course. Can’t wait to get to work and see the happy faces.
This looks so yummy! Rockin’ my world with this cake!
Bundt cake? Borrrring! Wait! Frosting in the middle? Game changer!
Remember back when the Tunnel of Fudge cake was poplar. This sounds similar and good