Vanilla and Chocolate Bundt Cake
A bundt cake is a simple and easy way to satisfy your sweet tooth! This scrumptious recipe for Vanilla and Chocolate Bundt Cake utilizes the best of both worlds - fluffy vanilla pound cake filled with ribbons of smooth chocolate. Perfect for any occasion, this dessert is guaranteed to be a hit with all who try it.
Ingredients
Let's gather the ingredients!
Cake
- 2 sticks unsalted butter softened
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp kosher salt
- 4 large eggs
- ⅓ cup whole milk
- 1¼ cups granulated sugar
- 2 tsp vanilla extract
Filling
- 8 ounces cream cheese softened
- ½ cup light brown sugar
- 1 large egg
- ¼ cup sour cream
- 1¼ tbsp all-purpose flour
- 2 tbsp Dutch-processed cocoa powder
Chocolate Ganache
- 4 ounces semisweet chocolate finely chopped
- ½ cup heavy cream
- 1 tbsp pure vanilla extract
- 1 small pinch kosher salt
Instructions
Let's Begin!
- Preheat oven to 325℉. Then prepare a 14-inch Bundt pan by buttering and dusting it with flour, tapping out excess flour. Set aside.
Cake
- In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk eggs lightly, then add in milk.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and vanilla extract on low speed to combine. Add flour mixture, then beat to combine. Continue beating while gradually adding butter until crumbly.
- Slowly add half of the milk mixture, then increase speed to medium-high and beat until fluffy, about 1 minute. Slowly add the remaining milk mixture, scraping down the sides of the bowl as needed. Beat until incorporated.
Filling
- In the bowl of a food processor, combine cream cheese and sugar; pulse to combine. Add egg, sour cream, and flour; process until smooth. Pulse in the cocoa powder.
Let's Bake!
- Dollop half of the cake batter into the pan, smoothing the top with an offset spatula. Create a 1-inch-deep well around the center with the back of a spoon.
- Spoon filling into the ring, then dollop with the remaining batter, spreading with a spatula to cover.
- Bake for 40-50 minutes or until a tester inserted in the center comes out clean.
- Let cool in the pan on a wire rack for 15 minutes. Turn out onto a rack, then let cool completely. Place the cake on a rack on a rimmed baking sheet lined with parchment.
Chocolate Ganache
- Place chocolate in a heatproof bowl. Heat cream, vanilla, and salt in a small pot until simmering, then pour over chocolate and let stand for 5 minutes. Whisk until smooth and the chocolate has melted.
- Pour the glaze over the cake, allowing it to drip down the sides. Refrigerate until set.
- Serve and enjoy with family and friends!
Nutrition
Calories: 491kcalCarbohydrates: 49gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 131mgSodium: 302mgPotassium: 185mgFiber: 2gSugar: 32gVitamin A: 884IUVitamin C: 0.1mgCalcium: 90mgIron: 2mg
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