Description
Whipping up this cherry chocolate cream cheese bundt cake delivers pure delight straight from your kitchen to the table. Chocolate chips and fresh cherries create a tangy-sweet combination that makes dessert time seriously delicious.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
Liquid and Binding Ingredients:
- 4 large eggs
- 1 cup cherry pie filling
- 2 teaspoons vanilla extract
Supporting Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Warm your oven to 350F and coat a bundt pan with butter and flour, ensuring every crevice gets covered.
- Cream 1 cup softened cream cheese and 1 cup softened butter in a large mixing bowl until the mixture appears silky and uniform.
- Gradually incorporate 2 cups granulated sugar into the creamy blend, beating until the texture becomes light and fluffy.
- Crack 4 large eggs into the mixture, adding them individually and thoroughly mixing after each egg to create a smooth consistency.
- Pour 2 teaspoons vanilla extract into the batter, stirring until completely integrated.
- Sift together 3 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt in a separate bowl.
- Alternate adding the dry ingredient mixture and 1 cup buttermilk to the wet ingredients, mixing gently to maintain a velvety batter.
- Carefully fold 1 cup cherry pie filling into the batter, distributing the cherries evenly without overmixing.
- Transfer the entire batter into the prepared bundt pan, smoothing the top with a spatula.
- Slide the pan into the preheated oven and bake for 60-70 minutes, checking doneness with a toothpick that should emerge clean when inserted.
- Remove the cake from the oven and allow it to cool completely in the pan before inverting onto a serving plate.
Notes
- Ensure cream cheese and butter are at room temperature for the smoothest mixing and best cake texture.
- Drain excess liquid from cherry pie filling to prevent a soggy cake bottom and maintain structural integrity.
- For a gluten-free version, substitute regular flour with a cup-for-cup gluten-free baking blend and check your cocoa powder for gluten-free certification.
- When testing doneness, insert the toothpick at an angle to check multiple spots, as bundt cakes can have uneven baking zones.
- Prep Time: 20 minutes
- Cook Time: 1 hour - 1 hours 10 minutes
- Category: Bundt Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 432 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 88 mg