Introduction

This Chocolate Cherry Bundt Cake combines rich cocoa flavor with bursts of sweet cherries for a delightful treat. Moist and tender, it’s perfect for gatherings or a special dessert at home.

A thick slice of dark chocolate cake shaped like a dome sits on a white plate with a decorative red swirl pattern around the edge. The cake has two layers of rich, moist chocolate with a smooth pink glaze running down its curved surface. A shiny, deep-red cherry with a long stem rests on top, adding a fresh, glossy detail. A metal fork and a small silver cake pick lie beside the cake slice on the plate. In the blurred background, more slices of the same cake and a white bowl filled with cherries are visible on a white marbled surface, with a glass jar of pink flowers behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

180 grams all purpose flour
65 grams cocoa powder (unsweetened or dutch-processed)
1 teaspoon baking soda
1 teaspoon espresso powder
1/2 teaspoon salt
113 grams unsalted butter (room temperature)
120 grams vegetable oil
250 grams granulated sugar
4 large eggs (room temperature)
2 teaspoons vanilla extract
220 grams buttermilk (room temperature)
180 grams frozen sweet cherries (cut in half or quarters)
150 grams powdered sugar
2 tablespoons cherry juice
1 tablespoon heavy cream

Instructions

Step 1: Preheat the oven to 350°F. Generously coat a 10-cup Bundt pan with baking spray, ensuring all crevices and the center tube are fully covered to help the cake release cleanly.
Step 2: In a large bowl, sift together the flour and cocoa powder to remove lumps. Whisk in baking soda, espresso powder, and salt until evenly combined, then set aside.
Step 3: In another large bowl, beat the softened butter and vegetable oil together until mostly smooth using a mixer. Add the granulated sugar and beat on medium-high speed for 2-3 minutes until pale and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition and scraping the bowl sides and bottom to incorporate evenly. Stir in the vanilla extract.
Step 5: With the mixer on low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix just until combined after each addition, careful not to overmix.
Step 6: Toss the frozen chopped cherries with 1 tablespoon of flour to prevent sinking. When the batter still has a few streaks of flour, gently fold in the cherries with a rubber spatula until evenly distributed.
Step 7: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Step 8: Let the cake cool in the pan for 10 minutes. Then carefully loosen the edges with a small spatula or knife and invert the pan onto a wire rack. Lift the pan off and allow the cake to cool completely before glazing.
Step 9: For the cherry icing, whisk together powdered sugar, cherry juice, and heavy cream until smooth. Drizzle the glaze over the cooled cake, letting it drip down the sides.
Step 10: Optionally garnish with chocolate chips or shavings before slicing and serving.

Tips & Variations

Using espresso powder enhances the chocolate flavor without adding coffee taste.
Tossing cherries with flour prevents them from sinking to the bottom during baking.
For a boozy twist, add a splash of cherry liqueur to the glaze.
Fresh cherries can be substituted for frozen if in season, just reduce the tossing flour slightly.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, bring to room temperature before serving. Leftover cake can be wrapped tightly and frozen for up to 2 months. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

A bundt cake with a dark brown, textured base sits on white parchment paper on a white marbled round plate. The cake is topped with smooth, light pink glaze that drips evenly down the sides. Bright red cherries with stems are placed on top of the glaze, spaced around the cake’s ring shape. In the background, there is a white bowl filled with more cherries. To the left, soft pink roses in a glass vase are visible against a plain dark wall, with the whole scene lit warmly by natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of frozen?

Yes, fresh cherries work well. Just be sure to pit and chop them, and reduce the flour used for tossing slightly since fresh cherries release less moisture.

Do I need to use buttermilk?

Buttermilk adds tenderness and a slight tang, but you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup as a simple alternative.