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Cherry Chocolate Cream Cheese Bundt Cake Recipe

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4 from 13 reviews

Cherry Chocolate Cream Cheese Bundt Cake is a rich and moist dessert featuring a luscious chocolate cake layered with a smooth cream cheese filling and vibrant cherry layers. This indulgent cake combines the perfect balance of cocoa, cream cheese, and cherry flavors, making it a stunning centerpiece for any celebration or cozy gathering.

Ingredients

Chocolate Bundt Cake

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee

Cream Cheese Layer

  • 16 ounces cream cheese
  • 1 large egg
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract

Cherry Filling

  • 21 ounces canned cherry pie filling

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan using butter and flour or a baking spray to ensure easy cake release.
  2. Mix Dry Ingredients: In a stand mixer on low speed, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
  4. Combine Wet and Dry: Gradually add the wet ingredients to the dry mix in the stand mixer at low speed until just incorporated.
  5. Add Coffee: Slowly pour in the freshly brewed hot coffee and mix until the batter is uniform but avoid overmixing to keep the cake tender.
  6. Prepare Cream Cheese Layer: In another bowl, beat the cream cheese, egg, sugar, and vanilla extract together until the mixture is smooth and creamy, with no lumps.
  7. Strain Cherries: Using a large-holed strainer similar to a pasta strainer, separate the cherries from the glaze in the canned cherry pie filling. Reserve the glaze in a small bowl for glazing later.
  8. Combine Cherries with Batter: Fold half of the strained cherries gently into the cake batter to distribute the fruit evenly.
  9. Layer in Bundt Pan: Pour one-third of the cherry-infused cake batter into the prepared bundt pan, spreading evenly.
  10. Add Cream Cheese Layer: Carefully spoon the cream cheese mixture over the batter layer in the pan, smoothing it gently.
  11. Add Cherry Layer: Evenly distribute the remaining strained cherries over the cream cheese layer to create a vibrant fruit layer.
  12. Top with Remaining Batter: Pour the remaining cake batter over the cherry layer, ensuring it covers the cherries completely.
  13. Bake: Place the bundt pan in the preheated oven and bake for 55 to 60 minutes. To check doneness, insert a toothpick; it should come out mostly clean, with a few moist crumbs attached.
  14. Cool and Remove: Allow the cake to cool completely in the pan for best results. For easier removal, wait at least 15 minutes before carefully inverting the cake onto a wire rack.
  15. Glaze: Drizzle the reserved cherry pie filling glaze over the cooled cake to add shine and extra flavor.

Notes

  • Make sure to use freshly brewed hot coffee to intensify the chocolate flavor in the cake.
  • Separating the cherries from the glaze helps avoid making the batter too wet while allowing the glaze to be used as a beautiful topping.
  • Allow the cake to cool completely before removing from the pan to prevent breakage.
  • Use a large bundt pan (12-cup capacity) to accommodate the layers properly.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Warm slightly before serving for a fresh-from-the-oven feel.

Find it online: https://cookedbysarah.com/cherry-chocolate-cream-cheese-bundt-cake-recipe/