This Cherry Chocolate Cream Cheese Bundt Cake is a delightful combination of rich chocolate, tangy cream cheese, and sweet cherries. Perfect for special occasions or as a decadent treat, this bundt cake offers layers of flavor that are sure to impress your family and friends.
Why Youโll Love This Recipe
- Irresistible Layers: The combination of creamy cheesecake filling, moist chocolate cake, and juicy cherries makes each bite heavenly.
- Perfect for Any Occasion: Whether itโs a holiday celebration, birthday, or weekend dessert, this bundt cake is a showstopper.
- Simple Yet Elegant: It looks impressive, but itโs surprisingly easy to make.
- Customizable: You can tweak it to suit your taste preferences, making it even more versatile.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate cake mix (or your favorite chocolate cake recipe)
- Eggs
- Oil
- Water
- Cream cheese
- Granulated sugar
- Vanilla extract
- Canned cherry pie filling
Directions
- Preheat your oven to 350ยฐF (175ยฐC) and grease a bundt pan generously.
- Prepare the chocolate cake batter as directed on the package or according to your homemade recipe. Set aside.
- In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- Pour half of the chocolate cake batter into the bundt pan. Spoon the cream cheese mixture evenly over the batter, avoiding the edges.
- Layer with cherry pie filling on top of the cream cheese layer.
- Pour the remaining chocolate cake batter over the cherry layer, ensuring it covers completely.
- Bake in the preheated oven for about 50โ60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10โ15 minutes before inverting it onto a serving plate.
- Optional: Drizzle with chocolate ganache or dust with powdered sugar before serving.
Servings and Timing
- Servings: Approximately 10โ12 slices
- Prep Time: 20 minutes
- Cook Time: 50โ60 minutes
- Total Time: 1 hour 20 minutes
Variations
- Add Nuts: Incorporate chopped almonds or walnuts into the cake batter for extra crunch.
- Double the Chocolate: Stir in chocolate chips for an even richer flavor.
- Fresh Cherries: Use fresh or frozen cherries instead of pie filling for a less sweet option.
- Gluten-Free: Use a gluten-free chocolate cake mix for a gluten-free version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Enjoy cold, or warm individual slices in the microwave for 10โ15 seconds.
FAQs
1. Can I use fresh cherries instead of canned cherry pie filling?
Yes, fresh or frozen cherries can be used. Sweeten them slightly if desired, and cook briefly to soften before layering.
2. Whatโs the best way to grease a bundt pan?
Use a nonstick spray or butter and dust with cocoa powder to prevent sticking.
3. Can I make this cake ahead of time?
Absolutely! The flavors develop beautifully if made a day in advance.
4. How can I tell if the cake is fully baked?
Insert a toothpick into the center; it should come out clean or with a few crumbs.
5. Can I substitute the cream cheese with mascarpone?
Yes, mascarpone can be used for a slightly different texture and taste.
6. Is this cake suitable for freezing?
Yes, it freezes well. Wrap tightly in plastic wrap and store in a freezer-safe container.
7. Can I use a different type of cake mix?
Sure! Vanilla or red velvet mixes also pair well with cherries and cream cheese.
8. How should I serve this cake?
Itโs delicious on its own, but you can also add whipped cream or a scoop of vanilla ice cream.
9. What if I donโt have a bundt pan?
You can use a regular cake pan or loaf pans, but adjust the baking time accordingly.
10. How do I prevent air bubbles in the cake?
Tap the bundt pan gently on the counter before baking to remove air pockets.
Conclusion
This Cherry Chocolate Cream Cheese Bundt Cake is an irresistible dessert that combines the richness of chocolate, the creaminess of cheesecake, and the sweetness of cherries. Its stunning presentation and mouthwatering flavors make it a favorite for any occasion. Give it a try, and watch it become a new family classic!
Print
Cherry Chocolate Cream Cheese Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent bundt cake combines moist chocolate cake with a luscious cream cheese filling and sweet cherries, creating the ultimate indulgent dessert.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened 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
For the Cream Cheese Filling:
- 16 ounces cream cheese, softened
- 1 large egg
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
For the Cherry Filling:
- 1 can (21 ounces) cherry pie filling
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350ยฐF (175ยฐC).
- Generously grease and flour a bundt pan to prevent sticking.
- Make the Chocolate Cake Batter:
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, mixing on low speed until combined.
- Slowly pour in the hot coffee, mixing until the batter is smooth. Set aside.
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the egg, sugar, and vanilla extract, and continue beating until creamy and well combined.
- Assemble the Cake:
- Pour approximately one-third of the chocolate cake batter into the prepared bundt pan.
- Carefully spoon the cream cheese filling over the batter, avoiding contact with the panโs edges.
- Using a strainer, separate the cherries from the glaze in the cherry pie filling. Reserve the glaze for later.
- Evenly distribute half of the strained cherries over the cream cheese layer.
- Pour the remaining chocolate cake batter over the cherries, spreading it evenly.
- Bake:
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- Once cooled, warm the reserved cherry glaze slightly and drizzle it over the top of the cake.
Notes
- Ensure all ingredients are at room temperature before starting for best results.
- For added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
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