This Fudge Filled Vanilla Bundt Cake is a buttery, moist pound cake with an ultra-fudgy cream cheese and chocolate center. It’s simple to make and delivers a dramatic chocolatey tunnel that stays soft and gooey after baking.
I wasn’t always a bundt cake person — I tended to prefer layered cakes with frosting — but this version changed my mind. The cake itself is classic, tender vanilla pound cake; the surprise is the rich, fudgy filling hidden inside. No heavy frosting required, just a light glaze and a sprinkle of mini chocolate chips to finish.
One common worry with bundts is getting the cake out of the pan intact. The best approach is to grease the pan very well — use shortening or softened butter, then dust lightly with flour. That extra attention eliminates most sticking problems.
For assembly, spread half the batter in the prepared pan, spoon the chocolate-cream cheese filling into the center (keeping it away from the edges so it stays enclosed), then cover with the remaining batter. After baking and a brief cool, invert the pan and glaze the cake while it’s still warm. Finish with mini chocolate chips for a pretty, tasty touch.
When sliced, the cake reveals a thick, fudgy center surrounded by moist vanilla pound cake — a texture contrast that makes each bite memorable.
Glazing is optional but recommended: a simple powdered sugar glaze with a touch of milk adds shine and sweetness without overpowering the fudge center.
Serve warm or at room temperature for best results. This cake holds up well for gatherings and feels special despite its straightforward preparation.
Below are the recipe details with ingredients and step-by-step instructions to make this Fudge Filled Vanilla Bundt Cake at home.
Fudge Filled Vanilla Bundt Cake
- Author: Cookies & Cups
- 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 tablespoons milk
- Mini chocolate chips to garnish (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- Heavily grease a bundt pan with butter or shortening and dust with flour; set aside.
- In a mixer, beat the butter and sugar on medium for about 2 minutes until light and fluffy. Add eggs and vanilla and mix until combined.
- Mix in the baking powder and salt.
- With the mixer on low, add the flour and milk alternately, beginning and ending with the flour, and mix until smooth. Transfer the batter to a medium bowl to free up the mixing bowl for the filling.
- In the clean mixer bowl, beat the cream cheese until smooth. Add the melted chocolate and blend until smooth, then beat in the egg until creamy.
- Assemble the cake: spread half of the batter into the prepared bundt pan. Spoon the chocolate-cream cheese filling into the center of the batter, keeping it away from the edges so it remains enclosed. Spread the remaining batter over the filling to cover it completely.
- Bake 50–55 minutes, or until the cake is set.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving platter.
- Whisk together the powdered sugar and milk to make a smooth glaze. Drizzle over the warm cake and sprinkle with mini chocolate chips if desired.
- Serve warm or at room temperature.
Notes
Store airtight for up to 2 days.
