Rich Fudge Ribbon Bundt Cake Recipe

Indulge in this decadent Rich Fudge Ribbon Bundt Cake, featuring a luscious cheesecake filling swirled throughout! Moist, rich, and utterly irresistible, this show-stopping cake is perfect for birthdays, holidays, or any special occasion. The creamy cheesecake center complements the fudgy cake layers beautifully, creating a symphony of flavors in every bite. Prepare to be amazed!

Prep Time 30 mins
Cook Time 75 mins
Calories 498.1 kcal
Protein 16g
Rating 4.6 (21 Reviews)
Rich Fudge Ribbon Bundt Cake 45

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rich Fudge Ribbon Bundt Cake

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 (8 ounce) package (225g) cream cheese, softened
  • 1/2 cup (115g) butter, softened
  • 2 tablespoons cornstarch
  • 1 (14 ounce) can (395g) sweetened condensed milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • powdered sugar (optional, for dusting)
  • white chocolate ganache (optional, for drizzling)
  • chocolate glaze (optional, for drizzling)

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How to Make Rich Fudge Ribbon Bundt Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 10-inch bundt cake pan thoroughly. Dust with flour, tapping out excess.
  3. Prepare your favorite chocolate cake mix according to package directions, but add the instant pudding mix according to the package instructions for pudding, not as part of the cake mix.
  4. Pour the cake batter into the prepared bundt pan.
  5. In a separate mixing bowl, beat together 8 ounces (225g) of softened cream cheese, 1/2 cup (115g) of softened butter, and 2 tablespoons of cornstarch until light and fluffy.
  6. Gradually beat in 14 ounces (395g) of sweetened condensed milk until smooth and creamy.
  7. Beat in 1 large egg and 1 teaspoon of vanilla extract until fully incorporated.
  8. Carefully spoon the cheesecake filling evenly over the cake batter in the bundt pan. Use a knife or toothpick to gently swirl the filling into the batter, creating a ribbon effect.
  9. Bake for 50-55 minutes, or until a wooden toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
  11. To loosen the cake from the pan, run a thin knife around the edges before inverting. You may need to gently tap the sides of the pan.
  12. Once completely cool, dust with powdered sugar, drizzle with white chocolate ganache, and/or chocolate glaze as desired.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

196g

Fat

49g

Carbs

23g

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Time To Make Course Preparation Desserts Cakes 4 Hours Or Less