Bundt Cake with Cheesecake Center

Catalina Castravet
By Catalina Castravet
4.67 from 3 reviews

Bundt Cakes

Cook time Cook time: 50 minutes

Last updated on June 18th, 2021 at 03:52 pm

Bundt Cake with Cheesecake Center is an elegant vanilla, cherry cake with cheesecake center that combines two classic desserts into a deliciously rich and creamy concoction.

Bundt Cakes are very popular on our blog. We have made quite a few of them, so you have a variety to pick from. Like the Ricotta Bundt Cake and Vanilla French Custard Bundt Cake.

Bundt Cake with Cheesecake Center

Today we are talking about two of my favorite things combined together. And just to clarify, both of those so called things are “cake”. A smooth and creamy cherry New York cheesecake sandwiched between layers of dense and buttery bundt cake. Then are combined in this decadent bundt cake with cheesecake center for a scrumptious dessert.

One night I just couldn’t decide what to make for our party next day, bundt cake or cheesecake. Then, it hit me that I don’t have to compromise, since I can have both. Hence, this Bundt Cake with Cheesecake Center loaded with juicy cherries was born. Also, I whipped some vanilla cream cheese frosting, and covered the cake in it. Then, I decorated with some shaved chocolate and enjoyed a slice right away.

This is one serious desert, that its so easy to make. Because it requires no crazy measuring, no crazy ingredients, just mix, bake, cover in frosting and eat. So many great flavors, I like how aromatic the bundt cake is, the vanilla flavor is elegant, the layers rich and buttery, while the cheesecake is smooth and  creamy. Lastly, the frosting is sweet, airy and I like how the chocolate shavings break the vanilla palette here.

Why You’ll Love This Bundt Cake with Cheesecake Center

  • The cake is festive and colorful, and perfect for special occasions or birthday party.
  • In addition, it has delicious flavor and texture.
  • So good that kids and adults will love it equally.
  • Perfect project to do with the kids, everyone will have so much fun.

Bundt Cake with Cheesecake Center Recipe Tips

  • Firstly, I prefer using a silicone bundt cake pan when baking bundt cakes. It just makes the removal process so much easier and its guaranteed that the cake won’t stick to the pan.
  • Also, if you will be using a silicone bundt cake pan consider that it heats up quicker than a regular pan. Hence, check for doneness a few minutes earlier.
  • In addition, make sure you sift the flour, otherwise the cake may be not as smooth.
  • Similarly, make sure you use room temperature eggs, you will be whisking them with warm-hot cream. If the eggs are very cold, they will curd and cook.
  • When mixing in the cream mixture into the eggs, do it very slowly, as the egg mixture needs to warm up. Otherwise, you may end up “cooking” some of the eggs, and the batter will become unusable.
  • In addition, vanilla extract can be expensive. So, please use 1-2 teaspoons of vanilla extract. Based on how much vanilla flavor you prefer in your desserts.

Tools/Ingredients I used to make this Vanilla French Custard Bundt Cake Recipe:

  • Silicone Bundt Cake – I love using this one, makes cake removal a breeze!
  • Vanilla Beans – these are the ones more reasonably priced, if you decide to splurge and get some for the holidays.
  • Vanilla Extract – if you decide to use the extract instead.
Bundt Cake with Cheesecake Center

Bundt Cake with Cheesecake Center

Bundt Cake with Cheesecake Center is an elegant vanilla, cherry cake with cheesecake center that combines two classic desserts into a deliciously rich and creamy concoction.
4.67 from 3 votes
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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 550kcal
Author: Catalina Castravet


For the Bundt Cake:

  • 1/2 cup butter (softened)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder

For the Cheesecake Filling:

  • 12 ounces cream cheese (room temperature)
  • 2 eggs (room temperature)
  • 1 cup sugar
  • 1/2 cup cherries (pitted)
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 ounces cream cheese (softened)
  • 1/4 cup butter (softened)
  • 3 cups powdered sugar
  • chocolate bar


For the Bundt Cake:

  • Preheat oven to 350°F. Using some butter grease and flour a Bundt cake pan.
  • In a stand mixed with the paddle attachment, beat granulated sugar, butter, and eggs at medium speed until well blended. Lower the speed and add milk and vanilla and mix well. Add flour, baking powder and beat for about 2 minutes or until the batter is smooth. Set aside.

For the Cheesecake Filling:

  • Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla.

Prepare for Baking:

  • Pour half of the bundt cake batter into prepared pan, top with the cheesecake filling and distribute the cherries evenly, pour the remaining bundt cake butter on top.
  • Bake 40-50 minutes or until toothpick inserted into center comes out clean.
  • Let the cake cool at room temperature.
  • Using a knife, gently loosen the cake from the pan and turn out onto wire rack.
  • Cool completely before applying the frosting.

For the Cream Cheese Frosting:

  • Beat cream cheese and butter in a medium bowl until blended.
  • Add sugar gradually, beating after each addition until well blended.
  • Using a spatula apply to the cake and decorate with shaved chocolate.


Calories: 550kcal | Carbohydrates: 84g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 385mg | Potassium: 306mg | Fiber: 1g | Sugar: 67g | Vitamin A: 915IU | Vitamin C: 0.4mg | Calcium: 161mg | Iron: 1.9mg
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Mariah @ Mariah's Pleasing Plates

This vanilla cake is stunning! I love the cheesecake filling! The cherries go perfectly!



Thank you ,I will try to do it. I have never tried cake , These cake looks awesome!



Thanks! Great recipe idea !


TaiChi Mom

The ingredients for the filling don’t include vanilla but the instructions do. I used a teaspoon and it turned out great. Would like to know what the author intended, however


Yes, a teaspoon is great :) happy that you liked the recipe



I am going to try this recipe this weekend. This look fantastic.



I decided to make this recipe after a thorough review of the many options out there. My Bundt plan must be larger than intended for this recipe. The cake batter portion was not enough and the cream cheese filling was too much. I end up only using 2/3 of the cream cheese filling. But the 1/2 remaining batter wasn’t enough to cover. Next time I will as 50% more ingredients fir the cake and only use 8oz if Shawn cheese fir the filling and adjust the ingredients accordingly.


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