Chocolate Bundt Cake With Cherry

Let me guess – you’ve volunteered to bring dessert to another gathering and now you’re frantically searching for something that looks fancy but won’t have you sobbing into your mixing bowl at midnight? Well, put down that store-bought cake you were considering and feast your eyes on this chocolate bundt cake with cherry. It’s the dessert equivalent of showing up in sweats but somehow looking like you tried.

Why This Recipe is Awesome

First off, this cake has that wow factor that makes people think you spent hours slaving away, when in reality you were probably scrolling TikTok while it baked. The combination of rich chocolate and tart cherries creates that perfect sweet-tangy balance that makes people go “Mmm” with their eyes closed – you know, that reaction that makes all baking worthwhile.

Plus, bundt cakes are basically foolproof. The pan does all the decorative work for you! It’s like having a built-in Instagram filter but for baking. No fancy decorating skills required – just a good dusting of powdered sugar and you’re suddenly a pastry genius.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1 cup unsweetened cocoa powder (the good kind, not the weird dusty one that’s been in your pantry since 2019)
• 2 cups granulated sugar (because we’re not pretending this is health food)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (patience, people – actually let it soften!)
• 4 large eggs (room temperature, pretty please)
• 1 cup sour cream (the secret weapon of moist cakes everywhere)
• 2 teaspoons vanilla extract (real vanilla, not that imitation nonsense)
• 1 1/2 cups fresh or frozen cherries, pitted and halved (plus extra for decoration if you’re feeling fancy)

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons cherry juice or milk
• 1/2 teaspoon almond extract (optional, but it makes the cherry flavor pop like whoa)

Step-by-Step Instructions

1. Prep your battlestation. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan like your cake’s life depends on it – because it does. Nothing is more tragic than a cake that won’t release.
2. Mix the dry squad. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside while you handle the fun stuff.
3. Beat that butter. In a large bowl, cream the butter and sugar until it’s light and fluffy – about 3-4 minutes. Don’t skimp here; this is where the magic happens.
4. Get eggy with it. Add eggs one at a time, beating well after each addition. If the mixture looks a little curdled, don’t panic – it’ll all come together in the end.
5. Flavor town. Beat in the vanilla extract and sour cream until smooth and well combined.
6. Bring it all together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don’t overmix unless you’re aiming for a cake with the texture of a rubber tire.
7. Cherry bomb. Gently fold in the cherries. If using frozen, don’t thaw them first – this keeps the juice from turning your entire batter pink (unless that’s what you’re going for).
8. Fill ‘er up. Pour the batter into your prepared bundt pan, smoothing the top with a spatula.
9. Bake it amazing. Bake for 50-55 minutes, or until a toothpick inserted comes out with just a few moist crumbs. If it comes out with wet batter, keep baking. If it comes out completely clean, you might have overcooked it slightly (but frosting fixes everything).
10. The waiting game. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. This cooling time is non-negotiable unless you want a broken cake and tears.
11. Glaze of glory. Mix the powdered sugar with enough cherry juice or milk to create a pourable consistency. Stir in almond extract if using. Drizzle over the cooled cake, letting it run dramatically down the sides.

Common Mistakes to Avoid

Let’s be real – even a simple recipe has pitfalls. Here are the ways people commonly sabotage this otherwise foolproof cake:

• Skimping on the pan prep. “I’ll just spray it quickly” is the famous last words of many a bundt cake. Grease AND flour, people!
• Opening the oven every 5 minutes. Yes, I know you’re excited, but your cake is having a temperature-sensitive moment in there.
• Rushing the cooling process. Trying to remove a hot bundt cake from the pan is like trying to remove a toddler from a toy store – it’s going to end in pieces.
• Using expired leavening agents. If your baking powder has been around since the Obama administration, it’s time for a refresh.
• Dumping in all the liquid cherries. Unless you want a soggy cake, drain those cherries well if they’re particularly juicy.

Alternatives & Substitutions

Because we all know you’re going to check your pantry after reading the ingredients and realize you’re missing something:

Sour cream: Plain Greek yogurt works perfectly as a 1:1 substitute. Regular yogurt is also fine but might make the batter a bit thinner.

Fresh cherries: Frozen cherries are actually easier because they’re already pitted (praise be). Canned cherries will work in a pinch, but drain them well and maybe cut back on the sugar a bit since they’re usually in syrup.

Cherry variations: Not a cherry fan? (Who are you?) Swap in raspberries, blackberries, or even chopped strawberries. Or go wild and try orange segments with a dash of cinnamon for a chocolate-orange vibe.

Make it boozy: Add 3 tablespoons of kirsch (cherry liqueur) or rum to the batter for an adult version. I won’t tell if you add a splash to the glaze too.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! This cake actually tastes better on day two when the flavors have had time to mingle and get friendly. Store it covered at room temperature for up to 3 days, or refrigerate for up to a week (if it lasts that long).

Do I really need a bundt pan?
I mean, it’s called a bundt cake, so… But if you’re bundt-less, you can use a tube pan or even make it in two loaf pans (just reduce the baking time to about 35-40 minutes).

My cake is stuck in the pan! Help!
Deep breaths. Place a warm, damp towel over the bottom of the pan for a few minutes. The steam often helps release it. Next time, remember my greasing and flouring sermon.

Can I freeze this cake?
You bet! Wrap it well (unglazed) and freeze for up to 3 months. Thaw overnight in the refrigerator and add the glaze just before serving. Future You will be so grateful to Past You.

What if my cherries all sink to the bottom?
Toss them in a tablespoon of flour before adding them to the batter. This gives them a little jacket that helps them defy gravity. Science!

Can I use a cake mix to make this even easier?
I see you, shortcut seeker. Yes, start with a chocolate cake mix, add a package of chocolate pudding mix, substitute milk with cherry juice, and fold in the cherries. It won’t be quite as rich, but it’ll still be delicious. Your secret is safe with me.

Final Thoughts

There you have it – a chocolate cherry bundt cake that’s impressive enough for company but easy enough that you won’t need therapy afterward. The beauty of this recipe is that even if it doesn’t turn out picture-perfect, it’s still going to taste amazing. Because let’s be honest, when was the last time someone complained about chocolate cake?

Remember, baking is supposed to be fun, so don’t sweat the small stuff. If your cake cracks or the glaze looks more Jackson Pollock than Food Network, just call it “rustic” and serve it with confidence. Now go preheat that oven and make something delicious – you deserve it!