Welcome to the world of delectable desserts! In this article, we'll take you on a culinary journey to discover the secrets of creating the perfect crème-filled chocolate bundt cake. This classic dessert combines the richness of chocolate with the velvety smoothness of crème filling, creating an irresistible treat that will tantalize your taste buds. Whether you're a seasoned baker or just starting out, we'll guide you through the process of making this delightful cake, providing tips, tricks, and variations to help you achieve bundt cake perfection. Get ready to indulge in the ultimate chocolate indulgence as we embark on this delicious adventure together!
Here are our top 9 tried and tested recipes!
MARSHMALLOW CREME-FILLED BUNDT CAKE
Everyone has a favorite snack cake from childhood. If the Twinkie was yours, you will love this bundt version. The iconic yellow cake gives way to a fluffy cream filling.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely.
- Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow mixture into a piping bag fitted with a long thin round tip.
- Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days.
CHOCOLATE BUNDT CAKE
This simple recipe makes a delicious chocolate Bundt cake.
Provided by Emely Habibe-Croes
Categories Desserts Cakes Chocolate Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.
- In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.
- Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 77 g, Cholesterol 119.8 mg, Fat 27.2 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 13.1 g, Sodium 265.1 mg, Sugar 51.3 g
CRèME-FILLED GOLDEN BUNDT CAKE
This golden bundt cake hides a surprise marshmallow crème filling that will remind you of your favorite snack cake. It's made easy with Betty Crocker™ yellow cake mix, and extra moist with pudding mix added to the batter. It's so impressive that it'll have everyone raving!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
- In large bowl, beat marshmallow creme, 1/2 cup softened butter, the vanilla and 2 teaspoons milk with spoon until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.
- Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 1-inch holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.
- When ready to serve, sprinkle top of cake with 1 tablespoon powdered sugar. Loosely cover and refrigerate any remaining cake.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 31 g, TransFat 0 g
VANILLA BUNDT CAKE WITH CHOCOLATE-CREAM CHEESE FILLING
A true showstopper, this vanilla-bean Bundt cake gets the chocolate treatment inside and out. Cutting into the cake reveals its rich cheesecake-like chocolate filling, and the whole thing is glazed with a sumptuous chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 4h15m
Yield Serves 12 to 14
Number Of Ingredients 17
Steps:
- Filling: Preheat oven to 325 degrees. 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 chocolate. (You should have 1 1/2 cups.)
- Cake: Butter a 14-cup Bundt pan. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt. In a separate bowl, whisk eggs lightly, then whisk in milk.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and vanilla seeds on low speed to combine. Add flour mixture; beat to combine, about 30 seconds. Continue beating while gradually adding butter until crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium-high and beat until fluffy, about 1 minute. Slowly add remaining milk mixture, scraping down sides of bowl as needed. Beat until incorporated, about 30 seconds more.
- Dollop half of batter into pan, smoothing top with an offset spatula. Create a 1-inch-deep well around center with the back of a spoon. Spoon filling into ring (it will overflow -- that's okay), then dollop with remaining batter, spreading with spatula to cover. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan on wire rack 15 minutes. Turn out onto rack; let cool completely, about 1 1/2 hours. Place cake on rack on a rimmed baking sheet lined with parchment.
- Ganache Glaze: Place chocolate in a heatproof bowl. Heat cream and vanilla in a small pot until simmering; pour over chocolate and let stand 5 minutes. Whisk until smooth and chocolate has melted. Pour glaze over cake, allowing it to drip down sides. Refrigerate until set, about 30 minutes. Cake is best served the same day at room temperature, but can also be refrigerated, wrapped in plastic, up to 2 days.
CREAM-FILLED CHOCOLATE CAKE
I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.-Linda Hartsell, Apple Creek, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16-20 servings.
Number Of Ingredients 13
Steps:
- Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely. , In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.
Nutrition Facts :
CHOCOLATE CREAM FILLED CAKE
Steps:
- Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
- Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until smooth; set aside.
- Combine all cake ingredients in another bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
- Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.
- Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, 1-2 minutes or until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.
Nutrition Facts : Calories 300 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 39 grams, Fiber 0 grams, Sugar grams, Protein 5 grams
CHOCOLATE FILLED BUNDT CAKE
Make and share this Chocolate filled Bundt Cake recipe from Food.com.
Provided by mandabears
Categories Dessert
Time 1h15m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- CAKE: Mix all ingredients in bowl and beat on high for 2 minutes.
- Pour into greased and floured Bundt pan.
- (I use Bakers Joy spray).
- FILLING: Melt semi sweet morsels.
- In small bowl mix all ingredients, beat until smooth.
- Drop filling by small spoonfuls onto cake.
- Do not let filling touch sides of pan.
- Bake 45-55 minutes.
- Cool in pan for 15 minutes before removing from pan.
- Glaze with chocolate icing.
Nutrition Facts : Calories 444.1, Fat 24.9, SaturatedFat 9.2, Cholesterol 89.9, Sodium 384.6, Carbohydrate 49.9, Fiber 1.4, Sugar 32.2, Protein 5.9
SUPER MOIST CHOCOLATE BUNDT® CAKE
I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.
Provided by MONICASJ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
- Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g
HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE
As if the chocolate bundt cake isn't yummy enough, this has a "tunnel" of cream cheese filling with chocolate chips and fresh raspberries added to make it even more decadent!
Provided by Marie
Categories Dessert
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Grease a bundt or tube pan.
- Make filling by creaming together, cream cheese with sugar and vanilla.
- Mix in chocolate chips and set aside.
- For cake, sift together the flour, cocoa, baking powder and salt.
- Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
- Beat in melted butter, then milk, water and vanilla.
- Gradually add in the flour mixture and mix well.
- Spread half the batter into the prepared pan.
- Drop spoonfuls of the cream cheese filling evenly over the batter.
- Sprinkle raspberries over the top.
- Cover with remaining batter.
- Bake at 375 degrees for about 1 1/4 hours.
Nutrition Facts : Calories 464.6, Fat 23.8, SaturatedFat 13.8, Cholesterol 79.3, Sodium 270.3, Carbohydrate 59.2, Fiber 2.8, Sugar 36.2, Protein 6.4
Tips:
- For a richer flavor, use dark chocolate or semi-sweet chocolate chips.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before filling it. This will help to prevent the filling from leaking out.
- For a smooth filling, make sure the cream cheese is softened to room temperature before mixing it with the other ingredients.
- If you want a thicker filling, you can add more powdered sugar.
- You can store the cake in the refrigerator for up to 3 days.
Conclusion:
This creme-filled chocolate bundt cake is a delicious and decadent dessert that is perfect for any occasion. With its moist chocolate cake, creamy filling, and rich chocolate glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this creme-filled chocolate bundt cake a try. You won't be disappointed!
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