Ingredients
For the Chocolate Cake:
1 and 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Cheesecake Swirl:
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
Start with the chocolate cake batter. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla; mix until smooth. Gradually blend in boiling water. The batter will be thin.
For the cheesecake mixture, beat cream cheese and sugar in a separate bowl until smooth. Add egg and vanilla extract and continue to beat until creamy and well combined.
Pour half of the chocolate batter into the prepared bundt pan. Spoon the cheesecake mixture over the chocolate layer, avoiding the edges. Top with the remaining chocolate batter.
Use a knife to gently swirl the cheesecake mixture into the chocolate batter, creating a marbled effect.
Bake for 50-55 minutes, or until a toothpick inserted into the cake comes out clean.
Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- Pan Preparation: Using a non-stick Bundt cake pan is recommended. For an extra guarantee that your cake will release perfectly, brush the inside of the pan with melted butter and dust it with flour, tapping out the excess. This method creates a thin coating that acts like a barrier between the cake batter and the pan.
- Ingredient Temperatures: To achieve a smooth, evenly mixed batter, make sure all your ingredients are at room temperature. This is especially important for the cheesecake swirl, as cold cream cheese can lead to a lumpy texture.
- Swirling Technique: For a striking swirl effect, use a butter knife or a skewer to gently swirl the cheesecake mixture into the chocolate batter. The key is to do this with a light hand to avoid mixing the two batters together too much, which can muddy the distinct layers.
- Baking Time: Oven temperatures can vary, so start checking your cake for doneness about 5 minutes before the recommended baking time. The cake is perfectly baked when a skewer inserted into the thickest part comes out clean or with just a few moist crumbs attached.
- Cooling: Allow the cake to cool in the pan on a wire rack for about 20 minutes. This helps the cake set and reduces the risk of it breaking when you remove it from the pan. Afterward, invert the pan onto the rack and lift it off gently. Allow the cake to cool completely before slicing to let the flavors develop fully.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 420 kcal
- Sodium: 380 milligrams
- Fat: 18 grams
- Protein: 5 grams
