Our cherry chocolate bundt cake is the perfect combination of sweet cherry flavor and rich chocolate goodness, and each bite is moist and tender.
This rich cherry chocolate bundt cake is a true delight, thanks to its rich blend of dark chocolate, butter, and heavy cream and the addition of fresh cherries.
With basic, everyday ingredients and easy steps, you'll effortlessly whip up this delicious chocolate cherry cake, a delicious dessert that turns out perfectly every time!
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- Cherries: You can make the cake with fresh sweet or sour cherries or a combination of both.
- You can also use frozen and defrosted cherries or cherries canned in light syrup. I often use these homemade canned cherries.
- The cherries are weighed after pitting. To get 375 g/ 13 oz pitted fruit, you will need about 400-425 g/ 14-15 oz fruit with the stone inside. A little more or less than that amount is perfectly fine.
- Butter: You'll need unsalted, soft butter for this. Make sure to take it out of the fridge ahead of time so it comes to room temperature.
- Large eggs at room temperature.
- Heavy cream adds richness and creaminess to the batter, creating a more velvety and indulgent cake texture.
- Chocolate: I used semi-sweet chocolate with 60% cocoa. Bittersweet chocolate with 70% cocoa is just as good. Dark chocolate with 80% cocoa is also great if you like an even more pronounced, less sweet chocolate taste.
- You will need some melted chocolate for the batter and chopped for folding into the batter.
- Other ingredients: Granulated sugar, all-purpose flour, baking powder, and salt.
- Bundt cake pan: You have two options for the pan. You can use a regular one; make sure to grease and flour it well. Alternatively, you can use a silicon bundt pan that doesn't require any preparation.
- Electric hand mixer or a stand mixer with a whisk attachment.
- One large and one medium bowl.
- A pot and a metal bowl that fits perfectly on top of the pot for melting the chocolate.
How to make chocolate cherry bundt cake?
- Prepare the bundt pan. Grease it well, including all the nooks and crannies, dust it with flour, and turn it around until coated all over. Turn it over the sink and pat it gently to remove the excess flour. Silicon bundt pans don’t need to be prepared.
- Cherries: Wash, dry, pit them, and set them aside.
- Chop the chocolate and leave some of it to fold into the batter. Melt the rest of the chocolate at bain-marie.
- Wet ingredients: Cream butter and sugar in a large bowl for 3-4 minutes (1). Scrape the batter from the sides of the bowl. Add the eggs, one after another, and beat well after each addition. Add vanilla extract and heavy cream and combine (2).
- Dry ingredients: Mix flour, baking powder, and salt in another bowl. Sieve the flour mixture over the egg mixture and fold it in (3).
- Add cherries and chopped chocolate and fold them in just a few movements (4,5).
- Pour the batter into the prepared pan (6).
- Bake for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let stand in the pan for 10-15 minutes. Remove it from the pan and let it cool completely on a wire rack before serving.
- Sprinkle it with powdered sugar, or glaze it as you wish (See Recipe FAQ for suggestions).
- Serve it as it is or with a dollop of whipped cream or vanilla ice cream.
- Most important tip: Always use a digital kitchen scale in baking; it guarantees for best results (the Amazon link opens in a new tab). I did my best to measure the butter and the flour correctly, yet I still recommend using a scale instead of cups.
- Room temperature ingredients: Ensure the eggs, butter, and heavy cream are at room temperature before mixing. This helps achieve a smoother and more even cake batter.
- Don’t overmix: Mix the wet and dry ingredients just until they are incorporated. Overmixing can lead to a dense cake.
- Grease and flour the pan: If using a regular bundt pan, thoroughly grease and flour it to prevent the cake from sticking. For a silicon pan, there's no need for preparation.
- Melting chocolate: When melting it, use a gentle, double boiler method to prevent scorching or seizing.
- Allow the moist chocolate cake to cool in the pan for about 10-15 minutes before gently flipping it onto a cooling rack to cool completely. This prevents it from breaking apart.
Absolutely. Try any berries you like, chopped plums, nectarines, peaches, apples, etc.
Absolutely! You can make the cherry chocolate bundt cake a day before your event and store it properly. It will still be delicious and fresh for your celebration.
Yes, you can use a regular round or square cake pan if you don't have a bundt pan. Adjust the baking time accordingly, as the cake may cook faster in a different pan.
How to store the bundt cake?
- To store the leftover cake, cover it tightly with plastic wrap or place it in an airtight container. You can keep it at room temperature for a day or two or refrigerate it for longer storage.
- Freeze: Wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container before freezing. You can freeze it for up to 3 months.
- Or freeze individual slices on a baking tray until solid and then transfer them to freezer bags or another airtight container.
More cherry cakes
More bundt cakes
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Cherry Chocolate Bundt Cake
- Electric mixer or stand mixer
- Pot and metal bowl for melting the chocolate
- Large and medium bowls
- 375 g cherries 13 oz Notes 2, 3
- 200 g granulated sugar 7 oz/ 1 cup
- 250 g unsalted butter soft, 2 sticks + 1 ¾ tablespoons/ 1 cup
- 5 large eggs
- 1 teaspoon vanilla extract
- 200 ml heavy cream ¾ cup + 3 tablespoons
- 300 g all-purpose flour 10.5 oz/ 2 ¼ cups
- 3 teaspoons baking powder
- 1 pinch of salt
- 200 g semi-sweet chocolate divided 7 oz, Note 4
- powdered sugar or chocolate glaze optional, Note 5
- Preheat the oven to 180°C/ 350°F.
- Prepare the bundt pan. Grease the pan well, including all the nooks and crannies. Dust the pan with some flour and turn it around to coat it with the flour all over.
- Turn it over the sink and pat it gently on the bottom to remove the excess flour. If using a silicon bundt pan, there is no need to grease and flour it.
- Wash, dry, and pit the cherries. Set them aside. 375 g/ 13 oz cherries
Melt the chocolate:
- Chop all the chocolate, but measure 150 g/ 5.3 oz for melting and leave the remaining chopped chocolate (50 g/ 1.7 oz) to fold into the cake batter. a total of 200 g/7 oz chocolate
- Place a pot of water on the stove and bring it to a boil. Once it's boiling, lower the heat; the water should only simmer very gently.
- Bain-marie: Place the chopped chocolate into a dry metal or heat-safe bowl that fits perfectly over the pot, ensuring no steam can reach the chocolate. Ensure the bottom of the bowl doesn't touch the water.
- Melt the chocolate: Put the bowl on top of the simmering water in the pot. Stir the chocolate often until it melts completely. Once melted, carefully take the bowl off the pot with hot water and let it cool slightly while you prepare the batter.
- Wet ingredients: Beat sugar and soft butter in a large bowl until light and fluffy, about 3-4 minutes. Add the eggs, one after another, and beat well between the additions. Stir in vanilla extract and heavy cream and mix shortly until the batter is smooth. 200 g/ 1 cup sugar + 250 g/ 2 sticks + 1 ¾ tablespoons/ 1 cup butter + 5 eggs + 1 teaspoon vanilla extract + 200 ml/ ¾ cup + 3 tablespoon heavy cream
- Dry ingredients: Mix flour, baking powder, and salt in a separate bowl. Sieve them over the wet mixture and fold them in gently. Add the cherries and the remaining chopped chocolate and fold them in just a few movements. 300 g/ 10.5 oz/ 2 ¼ cups flour + 3 teaspoon baking powder + 1 pinch salt
- Bake: Pour the batter into the prepared bundt pan. Bake the cake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool: Let the cake cool in the pan for 10-15 minutes. Invert the pan onto a cooling rack, gently tapping it to release the cake. Allow to cool completely before dusting it with powdered sugar or glazing it with chocolate.
- Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab). I also measured all the ingredients in cups and did my best to measure the butter and flour correctly. However, I still strongly recommend using a scale when baking this cake.
- Cherries: You can make the cake with fresh sweet or sour cherries, frozen and defrosted cherries, or canned cherries in very light syrup (well drained).
The cherries should be weighed after pitting. You will need about 400 – 425/ 14-15 oz g of cherries with their pit in.
- Chocolate: Semi-sweet chocolate has about 60% cocoa. You can also use bittersweet (70%) or dark chocolate (80%). You can also use chocolate chips.
- Optional chocolate glaze: Use one of our easy-to-make and delicious chocolate glazes, for instance, the one used for making Chocolate Zucchini Cake, Chocolate Tray Bake, or half of the recipe needed in the recipe for Romanian Cake Boema.