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Classic Cake Recipes with a Modern Twist

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Home » Bundt Cakes » Chocolate Cheesecake Stuffed Bundt Cake

Chocolate Cheesecake Stuffed Bundt Cake

By Olivia, 67 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.
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Double the chocolate in this delicious Chocolate Cheesecake Stuffed Bundt Cake!

Slice of cheesecake stuffed bundt cake on a plate.

This post has been sponsored by Nordic Ware. They sent me this stunning Crown Bundt pan and have compensated me monetarily for this recipe.  All opinions are my own.

I don’t have to tell you how excited I was about this Crown Bundt pan when I first saw it. I may have gasped. You guys know I am a huge Bundt fanatic, to put it mildly, and have an ever-growing collection of pans (much to Ryan’s dismay). Well, when I saw this one I was smitten. And as luck would have it, the lovely folks over at Nordic Ware wanted to send me one!

Chocolate Bundt cake on a wooden cake stand garnished with fresh edible flowers.

Deciding what to bake in this beauty was a challenge. I wanted something striking, but I didn’t want it to take away from the prettiness of the pan. I considered a glaze, but worried it might cover too much. I’d considered a simple powdered sugar dusting, but I wasn’t 100% sold on that either. Instead, I decided to go with a naked (gasp!) dark chocolate cheesecake stuffed Bundt. That’s the beauty of Nordic Ware pans — they are stunning on their own and don’t need all of the bells and whistles of a traditional cake. Don’t get me wrong, I am all about bells and whistles, but sometimes simplicity is the best way to go.

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Close up of the Bundt cake design.

The rich dark color of this Chocolate Cheesecake Bundt is achieved with the use of black cocoa which is honestly one of my favourite things ever. I’ve used it SO much since discovering it a year ago. I like the intensity it gives to chocolate cakes and cookies, so I always try to substitute some of the cocoa powder with black cocoa.

Chocolate Bundt cake on a wooden cake stand garnished with fresh edible flowers. Gold bundt pan in the background.

Can we talk about how stunning this Crown Bundt pan is? That gold-metallic finish is dreamy. And it’s a NICE gold, not a drab, faded iPhone gold. You know what I’m talking about. This pretty pan has literally been sitting on my counter since the day I got it. I don’t care that it takes up space, it’s too pretty to put away.

Overhead shot of the cake and bundt pan side by side.

In addition to the Crown Bundt, Nordic Ware has created an exclusive line of pans to celebrate their 70th anniversary. 70 years! Can you believe it?? They are family owned and operated, proudly producing quality kitchenware products, primarily made in America. With a wide variety of collections and hundreds of products, Nordic Ware has become known internationally, with millions of fans around the world.

The anniversary collection is inspired by their Scandinavian roots, and all of the pans in that collection have this same stunning gold-metallic finish. It’s taking all of my restraint not to order them all. Along with their new collection, Nordic Ware will be launching contests and other events throughout the year to celebrate. Be sure to follow them so you don’t miss out!

A chocolate cake on a plate

This cheesecake stuffed Bundt cake is amazingly good. It actually rivals my favourite chocolate cake in both flavour and texture. The cheesecake adds a bit of a tart tang that compliments the chocolate cake perfectly. I opted to fill it with a chocolate cheesecake, but you could do a plain one instead (just skip the melted dark chocolate) or any other flavour.  If you’re not a cheesecake fan, you can just leave that out altogether and you’ll still have a delicious chocolate cake on your hands!

Slice of cheesecake stuffed bundt cake on a plate.
Print Rate
5 from 9 votes

Chocolate Cheesecake Stuffed Bundt Cake

Double the chocolate in this delicious Chocolate Cheesecake Stuffed Bundt Cake!
Course Dessert
Cuisine Bundt, Cake
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 14
Calories 377kcal
Author Olivia

Ingredients

Cheesecake Filling:

  • 6 oz cream cheese room temperature
  • 1/4 cup + 2 Tbsp granulated sugar
  • 1 large egg room temperature
  • 1/2 tsp vanilla
  • 1 Tbsp + 2 tsps all-purpose flour
  • 1 1/2 oz dark chocolate melted & cooled

Chocolate Bundt Cake:

  • 6 Tbsp Dutch-processed cocoa powder sifted, plus extra for dusting
  • 3 Tbsp black cocoa powder sifted
  • 4 1/2 oz dark chocolate finely chopped
  • 1 1/2 tsp espresso powder not granules
  • 1/2 cup boiling water
  • 3/4 cup buttermilk room temperature
  • 1 1/3 cup all-purpose flour
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1/2 cup unsalted butter room temperature
  • 1 1/2 cups light brown sugar packed
  • 4 large eggs room temperature
  • 1 1/2 tsp vanilla
US Customary - Metric

Instructions

Cheesecake Filling:

  • Beat cream cheese and sugar until fluffy. Add in egg, vanilla, and flour and beat until well combined. Add in chocolate and beat until well combined. Set aside.

Chocolate Bundt Cake:

  • Preheat oven to 350F. Grease a 10 or 12 cup Bundt pan and dust with cocoa powder.
  • In a medium bowl, combine cocoas, espresso powder, chopped chocolate and boiling water. Cover and let sit 5 minutes. Whisk until smooth. Let cool to room temperature and whisk in buttermilk. Set aside.
  • In a medium bowl, whisk flour, salt, and baking soda. Set aside.
  • Place butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on med-high until pale. Add in sugar and beat until well combined (approx. 3 mins).
  • Reduce speed and add in eggs one at a time, fully incorporating after each addition. Add in vanilla.
  • Alternate adding flour mixture and chocolate mixture, beginning and ending with the flour (3 additions of flour, 2 additions of chocolate). Mix just until combined.
  • Dollop some cake batter into the Bundt pan and nudge into the cracks with a spatula. Add in more cake batter until pan is almost half full.
  • Carefully dollop in cheesecake filling being sure not to let it touch the sides.
  • Top with remaining cake batter and smooth with a spatula.**
  • Whack cake pan on the counter to get rid of any bubbles and fill in any cracks. Bake for 50-60mins or until a cake tester comes out mostly clean. Rotate pan after 40mins.
  • Cool in Bundt pan for 10mins. Whack Bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely.

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Notes

* If you don't have black cocoa, just use Dutch-processed.
** Be sure to only fill pan no more than 3/4 full. If you have batter leftover, you can bake it alongside the Bundt in a loaf pan or in cupcake tins.
Recipe inspired by and adapted from Handle the Heat.
Calories: 377kcalCarbohydrates: 48gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 99mgSodium: 280mgPotassium: 246mgFiber: 2gSugar: 33gVitamin A: 485IUCalcium: 73mgIron: 3.1mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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March 20, 2016

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    Recipe Rating




  1. Garima poddar says

    January 28, 2021 at 6:12 AM

    Hey Liv, this cakes stunning! I don’t have a Bundt pan😔do you think it would work if I used a normal loaf tin.
    Cannot wait to try this🤩

    Reply
    • Olivia says

      January 28, 2021 at 9:53 AM

      Hi Garima! Yes, that would work fine. You might need a couple of tins and baking time will need to be adjusted.

      Reply
  2. Ruth-Ann says

    March 3, 2019 at 9:11 PM

    Another stunner from you! It’s coming time for our huge pie and cake auction for missions at church so I’m trying to decide what to make. I did your lemon poppyseed and rocky road bundts lady year – real winners!
    I’m thinking of this one in either the blossom or heritage pan. Am leaning towards the latter. It need some to look spectacular- any suggestions for glaze (especially one that firms up vs. running down and off the edge of the platter) or deco?

    Others may get lost on Pinterest or or other social media, I do that on your site! 🙂

    Reply
    • Olivia says

      March 4, 2019 at 9:08 AM

      Hi Ruth-Ann! You are too sweet! I love the heritage pan, it’s my all time fave! It’s a stunner, so I would go with that one 🙂 For a glaze that firms, you could do a chocolate ganache. It would run down, but shouldn’t as much as a traditional powdered sugar glaze — especially if you let the ganache thicken slightly before pouring. If you want to try that route, I would do a 1:1 ratio (by weight) of chocolate to cream. Here’s an example, of what it looks like on a layer cake anyhow: https://livforcake.com/mocha-chocolate-cake/ Let me know what you decide and if you need any tips!

      Reply
      • Ruth-Ann says

        March 5, 2019 at 5:14 PM

        Thanks! I may test that out. Have to think of some decor that’ll pop. Or, do you think there’s a white or other color equivalent (for contrast)?
        Here’s a snag I’m now also tempted by your black forest cake! 🙂 I may have to do both!!

        Reply
        • Olivia says

          March 7, 2019 at 1:54 PM

          You could do a white chocolate ganache instead, but I would do a 2:1 ratio of chocolate to cream in that case. You can color the ganache with gel or powdered colors. The Black Forest Cake is my fave!!! <3

          Reply
          • Ruth-Ann says

            March 20, 2019 at 8:02 PM

            Hello again! I decided to make both this cake and the Black Forest cake (and hoping the whip cream frosting holds well at room temp,for up to 3 hrs!). The cakes for that one baked well and are in the freezer. 🙂

            For this cake you caution against letting the filling touch the sides; same for the centre tube too, I assume.

            Do you think I could use your homemade cake release and then dust with cocoa powder or better to use butter or oil (or crisco?) with the cocoa? Thanks!

          • Olivia says

            March 22, 2019 at 1:15 PM

            Hi Ruth-Ann! So nice to hear from you 🙂 For the Black Forest Cake I think the whipped cream should be ok at room temp for 3 hours – but if you’re concerned you can google for stabilized whipped cream recipes — those might hold up better!

            For this cake — yes to the center tube also and I think the cake release would be fine on it’s own, but you could dust it with cocoa powder too to ensure there is no white film on the cake.

          • Ruth-Ann says

            March 24, 2019 at 5:19 PM

            This cake is now in the freezer. I ha trouble dusting with cocoa in the deep ridges of the heritage pan. It kind of clumped even though I sifted it. So the cake didn’t come out clean and sharp. The filling didn’t actually sink so I guess I should have added it sooner. Ah well. I look forward to tasting it later. The other cakes worked out well. It looks good anyway. Next time I would skip the cocoa dusting.

          • Olivia says

            March 27, 2019 at 1:52 PM

            Hmm, interesting about the cocoa clumping… I don’t remember that in mine (but it’s been a while!!) I think I sifted the cocoa over the greased pan and it did ok. Truthfully, it would probably be fine just greased and not dusted with anything, but I always suggest it just in case! Strange that the filling didn’t sink for you — I wish it hadn’t for me!! I hope you still loved the taste of it, regardless 🙂

    • Ruth-Ann says

      June 22, 2019 at 3:51 PM

      5 stars
      I wanted to post an update on this cake. I pulled it out of my freezer for Fathers Day. Delicious! Moist, rich but not overly sweet cake and the chocolate cream cheese filling is like a nice little surprise. Definitely worth the effort! Thanks Olivia!

      Reply
      • Olivia says

        June 25, 2019 at 9:34 AM

        Hi Ruth-Ann! Thanks so much for your update, I’m so glad you liked this one 🙂

        Reply
  3. Jess says

    February 8, 2019 at 7:44 AM

    Hi Olivia, I am planning on making your beautiful chocolate recipe for a friend that works for the railroad so instead I am using the Nordic Express bundt pan. When I compare the volume of your cake to the Nordic Ware website specifically for this little train it looks like I should cut your receipt in half? Do you have any suggestions?
    Thank you,
    Jess

    Reply
    • Olivia says

      February 10, 2019 at 3:52 PM

      Hi Jess! Yes, I would cut the recipe in half — you can do this by adjusting the Servings to 7. Baking time would need to be reduces as well for the smaller cakes. I would check to see how they are after 15 mins.

      Reply
  4. Lisa says

    June 11, 2018 at 5:01 PM

    Can these be made into cupcakes?

    Reply
    • Olivia says

      June 12, 2018 at 3:30 PM

      I’ve never tried making cupcakes with this, but it can’t hurt to give it a go!

      Reply
  5. Neva bennett says

    May 13, 2018 at 4:11 PM

    Liv know what you mean about Nordicware I’m a big fan and they are a weakness of mine

    Reply
    • Olivia says

      May 17, 2018 at 2:58 PM

      They are the BEST 🙂

      Reply
  6. Trang says

    May 11, 2018 at 2:02 PM

    OMG this cake looks amazing, I’m drooling, definitely gonna save to make later. I’m all about the chocolate inside out 🙂

    Reply
    • Olivia says

      May 11, 2018 at 3:15 PM

      Thanks so much Trang! I hope you like it 🙂

      Reply
  7. Tracy says

    March 27, 2018 at 1:11 PM

    Can these be made in the mini bundt pan too?

    Reply
    • Olivia says

      March 29, 2018 at 10:01 AM

      Hi Tracy! I’ve never tried it but I think it could work ok. Not sure about the cheesecake distribution though!

      Reply
  8. Elenice says

    September 5, 2017 at 6:48 AM

    5 stars
    This cake is a real work of art, cut it to eat, but the dilemma seems so tasty.

    Reply
    • Olivia says

      September 5, 2017 at 2:47 PM

      Haha, thank you Elenice!

      Reply
  9. Clint says

    February 5, 2017 at 11:23 AM

    So I’ve made this twice now. Both times, upon attempt to remove the cake from the pan, it breaks apart at the cheesecake filling, leaving the cake below the cheesecake stuck in the pan. I’ve tried Pam and then cocoa powder and also oil dusted with cocoa powder. No success.

    Reply
    • Olivia says

      February 6, 2017 at 8:31 AM

      Oh noooo 🙁 That is heartbreaking. Can I ask what brand of Bundt pan you are using? I’ve found that to make a difference 🙁

      Reply
    • Lance says

      September 6, 2018 at 6:34 AM

      Try using Baker’s Joy Non-Stick spray. I don’t use anything else for my Bundt pans and don’t have problems. Also when removing from the pan put the cooling rack top side facing down on the pan then flip both over quickly. This way there is not as much space for the cake to travel before it hits the rack.

      Reply
  10. Mona Hass says

    January 4, 2017 at 7:35 PM

    I totally agree the Nordic Ware bundt pan line is awesome! They are so easy to unmold & clean. I own the Heritage, Squared, Garland Mini, Star of David, regular bundt, Jubilee, mini (12), mini (24), Autumn Wreath, Bavaria, Chiffon, Elegant Heart, & Stained Glass. Plus I own the Nordic Ware 9″x13″ daisy cake pan.

    Reply
    • Olivia says

      January 5, 2017 at 1:59 PM

      Wow! That’s quite a collection. I need to get a Jubilee pan still 🙂

      Reply
  11. Mich says

    August 14, 2016 at 10:08 AM

    5 stars
    Hi there! I tried this recipe once and my family absolutely loved it. I’m planning to use this recipe for a birthday cake and would like to freeze it to firm it up so that it will be less crumbly when frosting. Would this cake freeze well given that it has a cheese layer?

    Reply
    • Olivia says

      August 14, 2016 at 10:15 AM

      Hi Mich! I think freezing it would work just fine 🙂 Let me know how it turns out!

      Reply
  12. Stephanie Rankin says

    June 6, 2016 at 12:20 PM

    Hi there. Your cake is beautiful by the way. We have this pan at a William Sonoma Outlet and will be picking it up this week!

    2 quick questions –
    How did you get the curve into the cheesecake center part?
    Also, the direction say to fill the pan almost half way with batter before adding the cheesecake part, but the pictures definitely show it closer to the top of the cake. So does the filling sink down a bit?

    Reply
    • Olivia says

      June 6, 2016 at 12:35 PM

      Hi Stephanie! So exciting that you’re getting this pan! You will LOVE it.

      The cheesecake filling does sink and it created that curve on its own during the baking/sinking process :). I actually wish it had stayed a bit thicker and not curved as much, but I think it looks pretty at any rate :).

      Let me know how you like the recipe if you end up trying it!

      Reply
  13. Kathie P. says

    May 5, 2016 at 2:16 PM

    Can you omit the expresso ..we don’t like coffee..what else would you suggest.
    Thank you

    Reply
    • Olivia says

      May 5, 2016 at 3:11 PM

      Hi Kathie! The espresso is there simply to enhance the chocolate flavour, I swear you can’t taste it! That being said, you can leave it out entirely if you prefer :).

      Reply
  14. olga says

    May 3, 2016 at 12:23 AM

    Hello Olivia!!!!!!!!!!!!!!!!

    I love this pan!!!!!!!!!! and I love this recipie!!!!!!!!!! In Spain we do not have this pan yet, I hope it arrive soon, but I could not wait more to do this recipe. So…. Here it is my version!!!!!!!!!!!!!!!!

    I hope you like it and you do not care

    http://olgaenelpaisdeloscupcakes.blogspot.com.es/2016/05/bundt-cake-de-chocolate-relleno-de.html

    It is awesome, really delicious.

    Best regards

    Olga

    Reply
    • Olivia says

      May 3, 2016 at 8:48 AM

      Hi Olga! It looks great!! I’m so glad you liked it! 😀

      Reply
  15. Julianna says

    April 23, 2016 at 10:09 AM

    5 stars
    This cake looks so decadent! Thanks to you, I have become obsessed with bundts as well- more the pans than the actual act of baking one but still. I purchased a whole bunch of them since I stumbled upon your blog and have fun out of place to store them in my tiny house so I had to build a new shelf unit! Hah.
    But my real question right now is where did you find edible flowers?! I know you’re in Vancouver so it was probably warmer in March there than it was in Toronto, but it’s almost May and I still can’t seem to find them in stores! Or are they not the edible version? Thanks a bunch.

    Reply
    • Olivia says

      April 23, 2016 at 10:24 AM

      Hi Julianna! I feel your pain with Bundt pan storage. Sounds like you have a better solution than I do! Mine are randomly crammed/stacked into any inch of space I can find. My husband is SO pleased ;).
      I got the edible flowers at Whole Food in the produce section next to where the herbs are. They came in a little plastic container. They were in kinda rough shape, I assumed because it was still just March at the time. I imagine they’re much better looking in the summer! I bought 2 containers and had to pick through for ones that didn’t look totally dead, lol.

      Reply
  16. Elizabeth - SugarHero says

    March 26, 2016 at 9:15 PM

    I don’t know if I’ve ever described a cake pan as “gorgeous” before, but that is one gorgeous pan! (And cake!) Completely stunning.

    Reply
    • Olivia says

      March 27, 2016 at 10:13 AM

      I know, I love this pan! It’s such a showstopper. Thanks so much Elizabeth!! xo

      Reply
  17. Ilona @ Ilona's Passion says

    March 23, 2016 at 8:48 PM

    I found this cake on twitter and I had to click to see how you made it to look so unique and beautiful. The pan is gorgeous. I want to eat this cake right now. Pinning!

    Reply
    • Olivia says

      March 23, 2016 at 10:08 PM

      Thanks so much Ilona!! 🙂

      Reply
  18. Samantha says

    March 23, 2016 at 5:28 AM

    5 stars
    Oh i cannot get enough of this cake! That bundt pan is heavenly. So gorgeous, great work!
    xx

    Reply
    • Olivia says

      March 23, 2016 at 9:15 AM

      Thanks so much Samantha!! <3 🙂

      Reply
  19. Claudia | The Brick Kitchen says

    March 22, 2016 at 5:34 PM

    That chocolate cheesecake layer is killing me – so wish I had a piece of this instead of sitting in my lecture right now. (your post has totally distracted me, by the way!!). Such a glossy, dark finish on the cake too <3

    Reply
    • Olivia says

      March 23, 2016 at 9:12 AM

      Haha, sorry for the distraction!! 🙂 Thanks so much Claudia <3

      Reply
  20. Megan @ Meg is Well says

    March 22, 2016 at 9:28 AM

    Such a beautiful bundt pan-it really does make art out of cake! And the color of the cake itself is simply sinful. I assume that’s the black cocoa at work? Definitely no need to cover up all that beauty!

    Reply
    • Olivia says

      March 22, 2016 at 9:43 AM

      Hi Meg! Yeah, it’s the black cocoa that gives it that color. I love it 🙂

      Reply
  21. Mary Ann | The Beach House Kitchen says

    March 21, 2016 at 4:39 PM

    Wow Olivia, that has to be the most stunning cake and cake pan evet! I totally agree with your choice to go naked. It would be ashame to cover that spectacukar design with anything! Love that cheesecake filling! Decadent and delicious for sure!

    Reply
    • Olivia says

      March 21, 2016 at 4:56 PM

      Thanks so much Mary Ann!

      Reply
  22. Constance says

    March 21, 2016 at 11:16 AM

    Hi Olivia,

    Just a clarifying question–is the “dark chocolate” called for in both filling and cake unsweetened or a good bittersweet chocolate?

    Thanks,
    Constance

    Reply
    • Olivia says

      March 21, 2016 at 1:23 PM

      HI Constance! Great question actually — I used good quality bittersweet dark chocolate — Callebaut to be exact! But any good quality stuff will work :).

      Reply
  23. Sara | Life's Little Sweets says

    March 21, 2016 at 10:01 AM

    5 stars
    This is so beautiful! Pinning and sharing! What a gorgeous bundt cake!

    Reply
    • Olivia says

      March 21, 2016 at 1:31 PM

      Thank you so much Sara!! <3

      Reply
  24. Thalia @ butter and brioche says

    March 21, 2016 at 12:41 AM

    YUM. Obsessed with that cheesecake filling, I can only imagine how good this cake must have tasted.

    Reply
    • Olivia says

      March 21, 2016 at 1:32 PM

      It was SO delicious. I *may* still have some squirrelled away in my freezer for later ;). Thanks Thalia! <3

      Reply
  25. Ansh says

    March 20, 2016 at 11:44 PM

    5 stars
    This has got be the sexiest cake alive or by now dead ( I am sure you ate it all ) !
    *And *That*Bundt* Pan* I don’t see anyone more deserving to be sent a cake pan to try out! Love this post and now you have lusting after this pan.

    Reply
    • Olivia says

      March 21, 2016 at 2:26 PM

      Thanks so much Ansh!! I love the deep dark color of this one :D. I hope you get your hands on a pan soon!! 🙂

      Reply
  26. Julie @ Tastes of Lizzy T says

    March 20, 2016 at 6:29 PM

    5 stars
    You are so unbelievable talented! You constantly amaze me with your beautiful desserts. And I can only imagine how they taste. Now excuse me while I go drool over these pictures again! 🙂

    Reply
    • Olivia says

      March 20, 2016 at 7:16 PM

      Julie, you are the sweetest!! Thank you so much for this amazing comment!! <3

      Reply
  27. jacquee | i sugar coat it! says

    March 20, 2016 at 6:11 PM

    5 stars
    OH MY EFFING WORD, OLIVIA (sorry for cursing and shouting, but…) I am so crazy about this pan! And this cake is mouthwatering!

    Reply
    • Olivia says

      March 20, 2016 at 7:19 PM

      I don’t blame you for cursing OR shouting — this pan is a showstopper!! I can’t wait to see what you make in it 😄❤️.

      Reply
  28. [email protected] says

    March 20, 2016 at 5:13 PM

    Oh Dear God you are soooooooooooo Lucky!!! I am dying to get my hands on this pan! I have my order in for my birthday but you cannot get it in Australia yet :'( This cake looks divine.

    Reply
    • Olivia says

      March 20, 2016 at 5:16 PM

      Oh noooo! Boo to shipping delays overseas :(. Fingers crossed that you get it soon! It’s truly my new favourite Bundt pan, you will love it! 🙂

      Reply
  29. Tux | Brooklyn Homemaker says

    March 20, 2016 at 4:16 PM

    Oh.
    My.
    Dear.
    Sweet.
    Baby.
    Jesus.

    This cake is unbelievable. I can’t believe how moist it looks!

    Reply
    • Olivia says

      March 20, 2016 at 5:01 PM

      It’s SO good. I wish I could send you a huge piece! Thanks Tux 🙂 xo

      Reply
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