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Bundt cake with curd: extraordinarily moist, with a beautiful curd swirl

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Bundt cake with curd: extraordinarily moist, with a beautiful curd swirl recept

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  • Easy to prepare
  • 6 portions
  • 95 minutes
Jan, 17. 12. 2025

Moist curd bundt cake made from all-purpose flour with cocoa and a rich curd filling. A tried-and-true step-by-step recipe, baking tips and times.

This curd bundt cake is exactly the homemade dessert you’ll be happy to return to. The top crisps, the center is tender and juicy thanks to the rich curd filling. The recipe is simple, even a beginner can manage it – just layer into the pan and bake until golden.

For 6 portions

Ingredients

Batter:

Curd filling:

For the pan and finishing:

Preparation procedure

  • Curd filling – In a bowl, mix the curd cheese, sugar, vanilla sugar, pudding mix and milk into a smooth cream. Set aside.
  • Batter – Whisk the whole eggs with the sugar until pale and fluffy. While whisking, slowly pour in the oil in a thin stream and then the milk. Fold in the sifted mixture of flour, cocoa and baking powder.
  • Preparing the pan – Thoroughly grease the bundt pan with lard and dust with coarse flour. Preheat the oven to 200 °C.
  • Layering – Pour roughly one third of the batter into the pan and spread it. Add half of the curd filling, then cover again with some batter. Spread the remaining filling and finish with the remaining batter. Smooth the surface slightly.
  • Baking – Place in the oven at 200 °C for 10 minutes, then reduce the temperature to 160 °C and bake for another 45–55 minutes, until a skewer inserted into the center comes out dry.
  • Cooling and unmolding – Let steam in the pan for 10–15 minutes, then carefully invert onto a rack and let cool completely. Before serving you can dust with powdered sugar.

Servings: 12–14 slices

Total preparation time: approx. 1 hour 35 minutes (preparation 20 min, baking 55–65 min, cooling 10–15 min)

Tips for perfect results

  • Keep the curd filling rather thick (do not dilute more than stated), it will then form a cleaner “swirl”.

  • Always sift the flour and cocoa mixture – the batter will be lighter and free of lumps.

  • If the bundt cake browns too quickly, loosely cover it with foil.

Conclusion

The curd bundt cake is a classic that never disappoints. Thanks to the juicy curd layer it stays moist for a long time, slices nicely and still tastes great the next day. Serve with coffee, at family gatherings or just because – it disappears faster than you’d expect.

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