This cream cheese filled bundt cake is the kind of cake that turns an ordinary Tuesday into something special. It has a soft, vanilla-scented crumb with a creamy ribbon of sweetened cream cheese running right through the center.

You only need one bowl for the batter and a few minutes for the filling. The bundt pan does the rest, giving you a cake that looks polished even if you are not a decorator.

Why This One Stays in My Rotation

I keep coming back to this cake because it delivers big flavor with very little work. The filling adds tang and richness without making the cake heavy, and the crumb stays tender for days thanks to the sour cream.

Every slice gets an even swirl of filling that looks like you fussed, even though you just layered the batter. It is the kind of cake you can serve at a dinner party, bring to a neighbor, or slice for a quiet after-dinner treat.

Ingredients

2 cups all-purpose flour: spooned and leveled for accuracy
1 tsp baking powder: helps the cake rise evenly
½ tsp baking soda: reacts with the sour cream for a light crumb
½ tsp salt: balances the sweetness
½ cup unsalted butter, softened: gives flavor and structure
1 cup granulated sugar: sweetens the cake without overpowering
2 large eggs: brings the batter together
1 tsp vanilla extract: use pure vanilla if you have it
1 cup full-fat sour cream: the secret to a moist, tender cake

For the cream cheese filling:

8 oz cream cheese, softened: full-fat block cream cheese works best
¼ cup granulated sugar: sweetens the filling just enough
1 large egg: helps the filling set into that creamy swirl
½ tsp vanilla extract: adds a hint of warmth
1 tbsp all-purpose flour: keeps the filling from sinking during baking

Variations / Substitutions

Swap the filling: spread ½ cup of raspberry jam or chocolate hazelnut spread instead of the cream cheese mixture for a different swirl.
Add lemon: stir 1 tsp lemon zest into the cake batter and a drop of lemon oil into the filling for a bright citrus note.
Make it chocolate: replace ¼ cup of the flour with unsweetened cocoa powder and use chocolate chips in the batter.
Dairy-free option: use a vegan buttery stick, dairy-free sour cream, and a dairy-free cream cheese alternative.
Nutty finish: fold ½ cup chopped toasted pecans into the batter before layering.

If you enjoy this cake, you might also like our simple vanilla bundt cake next.

How to Make Cream Cheese Filled Bundt Cake

Step 1: Mix the Cream Cheese Filling

Beat the 8 oz softened cream cheese and ¼ cup sugar in a medium bowl with a hand mixer until smooth, about 1 minute. Add the 1 large egg, ½ tsp vanilla, and 1 tbsp flour and beat until no streaks remain.

The filling should look glossy and thick, like a soft cheesecake batter. You can set it aside at room temperature while you make the cake, which gives it time to relax so it spreads easily later.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the ½ cup softened butter and 1 cup sugar with the same mixer (no need to wash it) until pale and fluffy, about 2 to 3 minutes. Scrape down the bowl once so everything combines evenly.

The mixture will lighten in color and look creamy around the ridges. This step builds the cake’s airy texture, so do not rush it. If the butter is truly soft, it whips up quickly.

Step 3: Alternate the Wet and Dry Ingredients

Beat in the 2 large eggs one at a time, then the 1 tsp vanilla. In a separate small bowl, whisk together the 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Add half of the flour mixture to the butter bowl and mix on low just until combined, then follow with the 1 cup sour cream. End with the remaining flour mixture, mixing only until the batter smooths out.

The batter will be thick and pale yellow with a glossy sheen. Stop mixing as soon as you no longer see dry flour. Overmixing at this stage can make the cake tough instead of tender.

Step 4: Layer the Batter and Filling

Preheat your oven to 350°F (175°C) with a rack in the lower third. Grease a 10 to 12 cup bundt pan generously with butter or nonstick spray, getting into all the crevices. Spoon half of the cake batter into the pan and spread it into an even layer. Spoon all of the cream cheese filling over the batter, keeping it away from the outer and inner edges so the filling stays hidden. Top with the remaining batter and smooth the surface.

The pan will look roughly half full, and you might see tiny swirls of filling peeking through the top. Do not swirl a knife through the batter. The filling will settle into a ribbon on its own as the cake bakes.

Step 5: Bake the Cake

Bake the cake for 50 to 55 minutes, until a toothpick inserted into the cake portion (not the filling) comes out clean or with a few moist crumbs. The top will be deep golden and a crack may form around the center, which is perfectly normal for bundt cakes.

If your oven runs hot or you use a dark pan, start checking at 45 minutes. The cake should spring back lightly when pressed near the edge.

Step 6: Unmold and Slice the Cake

Let the cake cool in the pan on a wire rack for exactly 10 minutes. Run a thin knife around the edges and the center tube to loosen it, then invert the pan onto the rack. Lift the pan off slowly. The cake should release with the creamy swirl visible through the ridges. Cool completely before slicing.

When you cut into it, you will see a neat ribbon of cream cheese winding through each slice. Serve at room temperature or slightly warm, dusted with powdered sugar if you like.

A Few Notes Before You Start

Grease the pan with care.: Use a pastry brush to coat every groove with softened butter or melted shortening, then dust with flour. This is your best defense against a stuck cake.
Use room temperature ingredients.: Cold cream cheese or eggs can make the filling and batter lumpy. Let everything sit out for 30 minutes before you start.
Do not overfill the pan.: If your bundt pan is on the smaller side (under 10 cups), it might overflow. Fill it no more than two-thirds full and bake any extra batter as a few cupcakes.
The center crack is a good sign.: Bundt cakes often crack as they rise. It gives the cake a rustic look and happens right where the filling sits, so it cuts cleanly.

Bake times can vary by pan material. Dark nonstick pans often cook faster, while light metal pans may need a few extra minutes. Aim for an internal temperature of 200°F to 205°F (93°C to 96°C) if you want to check.

Pan Type	Approximate Bake Time
Dark nonstick	50 to 55 mins
Light aluminum	55 to 60 mins

Storing Leftovers

Refrigerate: Store the cake tightly covered at room temperature for up to 2 days, or in the fridge for up to 5 days. The filling contains cream cheese, so refrigeration is safest for longer storage.
Reheat: Pop individual slices in the microwave for 15 to 20 seconds to soften the crumb and make the filling feel just-baked again.
Serve cold: This cake is delicious straight from the fridge, where the filling becomes dense and cheesecake-like.

Frequently Asked Questions

Can I use a different filling?

Yes. You can substitute the cream cheese mixture with ¾ cup of thick jam, lemon curd, or chocolate spread. Just avoid runny fillings that can sink to the bottom.

My cake stuck to the pan. What went wrong?

Make sure you grease every crevice generously and flour it well. Allowing the cake to cool exactly 10 minutes before unmolding also helps, because too hot or too cold can cause sticking.

Can I freeze this cake?

Absolutely. Wrap the cooled cake whole or in slices in plastic wrap and a layer of foil. Freeze for up to 2 months and thaw at room temperature before serving.

How do I know when the cake is done if the filling stays gooey?

Test the cake part with a toothpick, not the filling itself. The cream cheese swirl will always feel softer. Look for a toothpick coming out clean from the batter area and a top that springs back.