Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Step 2: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in yogurt and vanilla.
Step 4: Gradually add dry ingredients, alternating with milk, until smooth. Divide batter into two portions. Stir cocoa powder into one portion to make the chocolate batter.
Step 5: In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth to make the cheesecake filling.
Step 6: Spoon half the vanilla and chocolate batters into the bundt pan, swirling slightly. Spread cheesecake filling evenly over the top. Cover with remaining batters, swirling lightly for a marble effect.
Step 7: Bake for 50–55 minutes, or until a toothpick inserted (avoiding the cream cheese layer) comes out clean.
Step 8: Cool in the pan for 15 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Tips & Secrets
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Don’t overswirl the batters; gentle swirls create distinct marble patterns.
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Ensure cream cheese is softened for a lump-free filling.
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Use a sharp knife to cut clean slices showing the cheesecake center.
Serving & Storage
Serve at room temperature with coffee or tea. Store leftovers in the refrigerator for up to 4 days. Can be frozen (sliced and wrapped) for up to 2 months.
Variations
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Add chocolate chips to the cream cheese filling for extra indulgence.
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Use almond extract instead of vanilla for a nutty twist.
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Drizzle with a chocolate glaze instead of powdered sugar for a richer finish.
Conclusion
This Marble Bundt Cake with Cheesecake Filling is as beautiful as it is delicious — a moist, swirled cake with a creamy cheesecake surprise inside. Perfect for gatherings or celebrations, it’s sure to impress and satisfy any sweet tooth.
