Get ready to indulge in the ultimate showstopper desserts – 17 decadent bundt cakes packed with surprise fillings and topped with scrumptious glazes! From classic chocolate to fruity twists, these mouthwatering creations are sure to impress your friends and family. Imagine sinking your teeth into a moist, velvety cake, only to discover a hidden treasure of creamy filling or gooey caramel in the middle.
In this article, we’ll take you on a journey through the world of bundt cakes like never before. From triple-layered chocolate masterpieces to fruity swirls and nutty delights, each recipe is carefully crafted to delight your taste buds. Whether you’re a seasoned baker or just starting out, these decadent treats are sure to become new favorites.
Stay tuned for our top 17 picks, featuring fillings like velvet cream, cheesecake, and caramelized pecans, and toppings ranging from white chocolate drizzles to mocha mascarpone whipped creams. Your sweet tooth will thank you!
Chocolate Lovers Bundt Cake with Velvet Cream Filling
Satisfy your sweet tooth with this indulgent bundt cake, filled with a velvety cream that pairs perfectly with the deep flavors of dark chocolate.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
For the filling:
– 8 ounces heavy cream
– 2 tablespoons unsalted butter, softened
– 2 cups confectioners’ sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
2. In a large bowl, whisk together dry ingredients. Add milk, eggs, and vanilla extract; whisk until smooth.
3. Pour batter into prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
4. Allow cake to cool completely before filling with Velvet Cream Filling (see below).
5. For the filling, whip heavy cream and butter until stiff peaks form. Gradually add confectioners’ sugar and vanilla extract; mix until smooth.
Cooking Time: 50-60 minutes
Strawberry Swirl Bundt Cake with White Chocolate Drizzle
Elevate your baking game with this stunning Strawberry Swirl Bundt Cake featuring a rich White Chocolate Drizzle. This show-stopping dessert is perfect for special occasions or everyday indulgence.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1 cup hulled and sliced strawberries
For the white chocolate drizzle:
– 1 cup white chocolate chips
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, milk, eggs, and vanilla extract; mix until smooth.
3. Fold in sliced strawberries.
4. Pour batter into prepared pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before drizzling with melted white chocolate and heavy cream mixture.
Cooking Time: 45-50 minutes
Lemon Blueberry Bundt Cake with Cream Cheese Center
This moist and flavorful cake combines the brightness of lemon zest and juice with the sweetness of fresh blueberries, all wrapped up in a creamy cream cheese center. Perfect for brunch or dessert.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– 1 cup (120g) fresh blueberries
– Cream cheese filling (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch bundt pan.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, lemon juice, and zest.
4. Add dry ingredients to wet ingredients and stir until combined.
5. Fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Prepare cream cheese filling (see below) and place in center of cake.
Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
Beat until smooth and spread over cake before baking.
Cooking Time: 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Triple Chocolate Bundt Cake with Hazelnut Filling
Elevate your dessert game with this rich and decadent triple chocolate bundt cake, featuring a creamy hazelnut filling. Moist chocolate cake is filled with a velvety hazelnut spread, topped with a layer of dark chocolate ganache, and finished with a sprinkle of chopped hazelnuts.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup melted unsalted butter
For the hazelnut filling:
– 1/2 cup creamy hazelnut spread
– 2 tablespoons unsalted butter, softened
For the ganache:
– 1 cup heavy cream
– 1 cup dark chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch bundt pan and set aside.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and melted butter.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared bundt pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
8. Prepare hazelnut filling by mixing spread with softened butter.
9. Once cake is cooled, make a hole in the center of the cake and fill with hazelnut mixture.
10. Drizzle ganache over the top of the cake and sprinkle with chopped hazelnuts.
Cooking Time: 45-50 minutes
Salted Caramel Bundt Cake with Vanilla Custard Core
Experience the perfect balance of sweet and savory with this show-stopping bundt cake, featuring a velvety vanilla custard core smothered in a rich salted caramel glaze.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
For the custard:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
For the caramel:
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– Flaky sea salt, to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
2. Prepare the cake by whisking together dry ingredients, then adding wet ingredients and mixing until smooth.
3. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
4. Allow cake to cool before making custard by whisking together cream, milk, sugar, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until thickened.
5. Assemble the cake by pouring warm caramel glaze (made by melting sugar, corn syrup, and butter in a saucepan) over cooled cake, then filling with custard.
6. Refrigerate for at least 2 hours before serving.
Cooking Time: Approximately 1 hour and 15 minutes
Pumpkin Spice Bundt Cake with Maple Cream Filling
Warm up to the flavors of fall with this moist and aromatic Pumpkin Spice Bundt Cake, filled with a sweet and tangy Maple Cream filling.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 2 tbsp unsalted butter, melted
For the filling:
– 8 oz cream cheese, softened
– 1/2 cup confectioners’ sugar
– 2 tbsp pure maple syrup
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
2. Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
3. Add pumpkin puree, milk, eggs, and melted butter; whisk until smooth.
4. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
5. Let cool completely before filling with Maple Cream mixture (soften cream cheese to room temperature, then mix with confectioners’ sugar, maple syrup, and vanilla extract).
Cooking Time: 45-50 minutes
Red Velvet Bundt Cake with Cheesecake Middle Layer
Elevate your dessert game with this show-stopping red velvet bundt cake featuring a creamy cheesecake middle layer. Moist and decadent, this treat is perfect for special occasions or everyday indulgence.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
2. Prepare the cake according to package instructions.
3. Pour half of the batter into the prepared pan. Top with cheesecake mixture (see below).
4. Spread remaining cake batter over the cheesecake layer.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before serving.
Cheesecake Middle Layer:
1. Beat cream cheese and sugar until smooth.
2. Beat in eggs one at a time, followed by vanilla extract.
3. Pour over cake batter in the prepared pan.
Cinnamon Apple Bundt Cake with Brown Sugar Glaze
Cinnamon Apple Bundt Cake with Brown Sugar Glaze: A moist and flavorful cake filled with tender apples and topped with a sweet and sticky glaze, perfect for a cozy fall afternoon.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup packed brown sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup diced apples (about 2-3 apples)
– 1 tablespoon ground cinnamon
– Brown Sugar Glaze ingredients: 1/4 cup brown sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
3. Add softened butter, eggs, and vanilla extract; mix until smooth.
4. Fold in diced apples and cinnamon.
5. Pour batter into prepared pan and bake for 55-60 minutes or until a toothpick comes out clean.
6. Let cool completely before glazing with Brown Sugar Glaze (whisk together brown sugar, heavy cream, and vanilla extract; drizzle over cooled cake).
Cooking Time: 55-60 minutes
Peanut Butter Bundt Cake with Chocolate Ganache Center
A classic combination of peanut butter and chocolate takes center stage in this moist and decadent bundt cake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup creamy peanut butter
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 1 cup semi-sweet chocolate chips
– Ganache glaze (recipe below)
Instructions:
1. Preheat oven to 350°F. Grease a 12-cup bundt pan and set aside.
2. In a large bowl, whisk together flour, sugar, peanut butter, and baking powder.
3. Add softened butter, eggs, milk, and vanilla extract. Mix until smooth.
4. Pour batter into prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
5. Allow cake to cool in pan for 10 minutes before transferring to a wire rack.
Ganache Glaze:
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cups semi-sweet chocolate chips
Melt chocolate and butter in a double boiler or microwave-safe bowl. Stir in heavy cream until smooth. Drizzle over cooled cake.
Cooking Time: 45-50 minutes
Black Forest Bundt Cake with Cherry Compote Filling
This classic German-inspired cake combines the flavors of chocolate, cherries, and whipped cream for a decadent dessert. A moist bundt cake is filled with a sweet cherry compote and topped with a fluffy whipped cream.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
For the cherry compote:
– 1 cup fresh or frozen cherries, pitted
– 1 tablespoon granulated sugar
– 2 tablespoons cornstarch
– 2 tablespoons water
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
2. Whisk together dry ingredients in a medium bowl.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Gradually add dry ingredients to the wet ingredients, whisking until smooth.
5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before filling with cherry compote.
Cooking Time: 45-50 minutes
Coconut Lime Bundt Cake with Mango Curd Surprise
Brighten up your baking routine with this tropical twist on the classic bundt cake. Moist coconut and lime flavors combine with a sweet and tangy mango curd surprise in the center of each cake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, softened
– 1/2 cup plain Greek yogurt
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/4 cup freshly squeezed lime juice
– Mango Curd Surprise (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch bundt pan.
2. In a large bowl, whisk together flour, sugar, coconut, and salt.
3. Add softened butter and mix until crumbly.
4. Mix in Greek yogurt, eggs, vanilla extract, and lime juice.
5. Pour batter into prepared bundt pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick comes out clean.
Mango Curd Surprise
– 1 ripe mango, diced
– 1/2 cup granulated sugar
– 2 tbsp unsalted butter, softened
Combine mango, sugar, and butter in a bowl. Mix until smooth and creamy.
Espresso Bundt Cake with Mocha Mascarpone Filling
Elevate your coffee break with this rich and decadent cake, featuring a velvety mocha mascarpone filling and a hint of espresso.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 2 tablespoons strong brewed espresso
For the filling:
– 8 ounces mascarpone cheese
– 2 tablespoons granulated sugar
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons heavy cream
– 1/4 teaspoon salt
– 1/2 cup chopped dark chocolate or chocolate chips (at least 60% cocoa)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 12-cup bundt pan.
2. Whisk together cake ingredients, then pour into prepared pan.
3. Bake for 45-50 minutes or until a toothpick comes out clean.
4. Allow the cake to cool completely before filling with Mocha Mascarpone Filling (see below).
Mocha Mascarpone Filling:
1. In a medium bowl, whip mascarpone cheese and granulated sugar until smooth.
2. Add cocoa powder, heavy cream, and salt; mix until combined.
3. Fold in chopped chocolate or chocolate chips.
Banana Nut Bundt Cake with Caramelized Pecan Core
Banana Nut Bundt Cake with Caramelized Pecan Core: A moist and flavorful cake filled with the warmth of caramelized pecans, perfect for a special occasion or everyday indulgence!
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped pecans
– Caramelized Pecan Core:
+ 1/4 cup granulated sugar
+ 1 tablespoon light corn syrup
+ 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, eggs, mashed bananas, and vanilla extract; mix until smooth.
4. Fold in chopped pecans.
5. Prepare Caramelized Pecan Core: Cook sugar, corn syrup, and 1/2 cup pecans over medium heat, stirring constantly, until golden brown (about 10 minutes).
6. Pour batter into prepared pan, then place caramelized pecan core in center of the cake.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Raspberry Almond Bundt Cake with Marzipan Filling
This moist and flavorful cake is filled with a sweet marzipan surprise, making it perfect for special occasions or as a delightful treat any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon almond extract
– 1 cup raspberries, fresh or frozen
– 1/2 cup marzipan (almond paste)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 12-cup bundt pan.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter and mix until just combined.
4. Beat in eggs and almond extract.
5. Fold in raspberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Allow cake to cool completely on wire rack.
9. Prepare marzipan filling by kneading it with a little water until pliable.
10. Cut a hole in the center of the cooled cake and fill with marzipan.
11. Dust with confectioners’ sugar before serving.
Cooking Time: 45-50 minutes
Cookies and Cream Bundt Cake with Whipped Filling
Moist vanilla cake filled with a creamy cookies and cream whipped filling, topped with a crunchy cookie crust – a unique twist on the classic bundt cake.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsalted butter, softened
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup milk
For the filling:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/2 cup crushed cookies (e.g. Oreos)
Instructions:
1. Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and mix until crumbly.
3. Beat in milk and vanilla extract. Pour into prepared pan and smooth top.
4. Bake for 45-50 minutes or until a toothpick comes out clean.
5. Allow cake to cool completely before filling.
6. For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until combined. Stir in crushed cookies.
7. Spread filling over cooled cake and refrigerate for at least 30 minutes.
Cooking Time: 45-50 minutes
Tiramisu-Inspired Bundt Cake with Coffee Custard Center
Elevate your dessert game with this creative twist on the classic Italian treat, featuring a moist coffee-infused cake and a creamy coffee custard center.
Ingredients:
For the cake:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 cup strong brewed coffee
For the custard:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 tablespoons unsalted butter, softened
– 2 tablespoons strong brewed coffee
– 2 large egg yolks
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
2. Whisk together cake ingredients until smooth. Pour into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
3. While the cake is baking, prepare the custard by whisking together cream, sugar, butter, and coffee until stiff peaks form. Beat in egg yolks.
4. Once the cake is done, let it cool for 10 minutes before transferring to a wire rack to cool completely.
5. Cut the cooled cake in half horizontally. Spoon the custard into the center of the bottom half, then top with the remaining cake.
Cooking Time: 45-50 minutes
Pineapple Upside-Down Bundt Cake with Caramelized Core
A classic twist on the traditional pineapple upside-down cake, this recipe features a moist and flavorful bundt cake topped with a caramelized pineapple core that’s sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 cup pineapple rings (fresh or canned)
– 1/4 cup brown sugar
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Arrange pineapple rings on the prepared bundt pan, leaving a 1-inch border around the edges.
6. Pour batter over pineapple, smoothing top.
7. Sprinkle brown sugar evenly over the top of the cake.
8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Summary
Indulge in the decadence of these 17 bundt cake recipes, each with a delightful filling and luscious topping. From classic flavors like chocolate and vanilla to fruity twists like strawberry and raspberry, there’s something for every palate. Discover how to create show-stopping cakes with velvety cream fillings, gooey caramel centers, and rich ganache toppings. Whether you’re a fan of sweet and savory or bold and citrusy, these mouthwatering bundt cake recipes are sure to satisfy your cravings.