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Chocolate Cherry Bundt Cake Recipe

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★★★★★

4.4 from 131 reviews

This decadent Chocolate Cherry Bundt Cake combines rich cocoa, smooth butter, and sweet frozen cherries for a moist, flavorful dessert. Enhanced with espresso powder to deepen the chocolate flavor and topped with a glossy cherry glaze, this cake is perfect for special occasions or any time you crave an elegant treat.

Ingredients

Scale

Dry Ingredients

  • 180 grams all purpose flour
  • 65 grams unsweetened or dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 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

Additional Ingredients

  • 180 grams frozen sweet cherries, halved or quartered
  • 1 tablespoon all purpose flour (for tossing cherries)

Cherry Icing

  • 150 grams powdered sugar
  • 2 tablespoons cherry juice
  • 1 tablespoon heavy cream

Instructions

  1. Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Generously spray a 10-cup Bundt pan with baking spray, ensuring you coat all crevices and the center tube so the cake releases cleanly after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all purpose flour and cocoa powder to remove lumps. Whisk in the baking soda, espresso powder, and salt until everything is evenly combined. Set aside.
  3. Cream Butter and Oil: In a separate large bowl, use a hand or stand mixer with paddle attachment to beat the softened butter and vegetable oil until mostly smooth. Gradually add the granulated sugar and beat on medium-high speed for 2-3 minutes until the mixture appears pale and fluffy.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides and bottom to ensure even incorporation. Then mix in the vanilla extract.
  5. Combine Wet and Dry Ingredients: With the mixer on low, alternately add the dry ingredient mixture and the buttermilk, starting and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing.
  6. Fold in Cherries: Toss the frozen cherries with 1 tablespoon of all purpose flour to prevent sinking. When the batter still has a few streaks of flour, switch to a rubber spatula and gently fold the cherries in until evenly distributed.
  7. Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 40 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  8. Cool in Pan: Let the cake cool in the Bundt pan for 10 minutes. Carefully loosen the edges with an offset spatula or knife if needed, then invert the pan onto a wire rack. Lift the pan off and allow the cake to cool completely before glazing.
  9. Prepare Cherry Icing: In a small bowl, whisk together the powdered sugar, cherry juice, and heavy cream until smooth and glossy.
  10. Glaze the Cake: Drizzle the cherry glaze over the cooled cake, letting it drip down the sides. Optionally garnish with chocolate chips or chocolate shavings before slicing and serving.

Notes

  • Ensure all ingredients like eggs, butter, and buttermilk are at room temperature for a smooth batter.
  • Tossing cherries in flour prevents them from sinking to the bottom of the cake while baking.
  • Use a baking spray that contains flour to ensure easy release of the cake from the Bundt pan.
  • Do not overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
  • If you don’t have cherry juice, substitute with a mild fruit juice like cranberry or pomegranate for the glaze.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.

Keywords: chocolate cherry bundt cake, chocolate cake, cherry cake, bundt cake recipe, chocolate dessert, cherry glaze cake

Find it online: https://miarosetti.com/chocolate-cherry-bundt-cake-recipe/