Chocolate Cherry Bundt Cake Recipe

Kristan Roland | Confessions of a Cookbook Queen Updated

Chocolate Cherry Bundt Cake is an exquisite cake all set to bring a smile to your weekend. Top with whipped cream.

I’ve always been a huge fan of pound cake. Honestly – any cake you can eat with your hands and is acceptable for breakfast is good in my book.

I know it kind of has a reputation as being the grandma of cakes, but I don’t think that’s fair.

Cherry Bundt Cake Photo

Pound cake is super versatile, always up for anything. Top it with chocolate glaze and caramel? Perfection!

Whipped cream and fruit? Grand idea. Served with a side of ice cream? I thought you’d never ask!

Pound cake is like that friend who is always ready and down for anything, no questions asked.

Cherry Bundt Cake Picture

Pound cake also slices like a dream, always looking gorgeous while other cakes sloppily crumble. I love how they are naturally pretty, taking on the shape of whatever you bake them.

Pound cakes don’t need a ton of frosting and swirls to make them look pretty – they’re that girl with perfect skin who you kind of hate but she’s so nice that you can’t justify it.

 So who’s the grandma cake NOW?? (I’m lookin’ at you, fruitcake)

Personally, I enjoy a slice or four of pound cake for breakfast. It’s less sweet than many coffee cakes, and is dense and sturdy, making it perfect for dipping, if you’re a coffee kind of person.

I’m really not, but I never turned down a Caramel Frappe, if you know what I mean.

Cherry Bundt Cake Image

This gorgeous cherry flavored Bundt is full of yummy flavor. The lightly pink batter is flavored with maraschino cherry juice AND a generous helping of chopped maraschino cherries.

Swirl a bit of melted chocolate in the batter and you’ve got one sexy beast of a pound cake, if you don’t mind me saying.

I chose to serve this cake with whipped cream on the side, but I think it would be fabulous with a chocolate glaze, frosting, or even a scoop of ice cream and chocolate syrup. It’s not too sweet, so you really can’t go wrong whatever you do.

Unless you don’t make it altogether. That would be totally, totally wrong.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

Facebook!

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Chocolate Cherry Bundt Cake Recipe

  15 Servings

Ingredients

  • 2 sticks Salted Butter, Softened to room temperature
  • 2 cups Granulated Sugar
  • 3 large Eggs
  • 1/2 cup Maraschino Cherry Juice, Should be enough juice in one 10 ounce jar
  • 1/4 cup Water
  • 2 teaspoons Pure Almond Extract
  • 3 3/4 cups All-Purpose Flour
  • 2 1/4 teaspoons Baking Soda
  • 1 1/2 cups Sour Cream
  • 10 ounces Maraschino Cherry, Stems removed and roughly chopped
  • 2 ounces Unsweetened Baking Chocolate
For Topping:
  • Whipped Cream, Optional
  • Maraschino Cherries, For garnish

Directions

  1. Preheat oven to 350°F. Butter and flour a 10 inch fluted tube pan and set aside.
  2. In a medium bowl, combine flour and baking soda and set aside.
  3. In the bowl of your mixer, beat butter and sugar on medium speed until light and fluffy – two minutes. With the mixer on medium, beat in the eggs, one at a time, beating well after each. Add the cherry juice, water, and extract, beating until combined. With the mixer on medium/low, add flour mixture and sour cream alternately, starting and ending with the flour mixture.
  4. Melt chocolate in the microwave in a microwave safe dish, stirring every 20 seconds. Remove 1 cup batter and stir into the bowl with the chocolate. Fold chopped cherries into the remaining batter in your mixer.
  5. Spoon cherry batter into prepared pan, spooning in chocolate batter sporadically. Once all the batter is in the pan, swirl with a knife to marble, then smooth the top and place in the oven. Bake for about 1 hour to 1 hour 15 minutes, until a toothpick or knife inserted in the center comes out clean. Let cake cool in pan for 15 minutes before carefully loosening around the edges with a sharp knife, then turning out onto a wire rack to cool completely.

Recommended

Source:
  • Heavily adapted from Taste of Home
Published:
Modified:
Author:
Source:
  • Heavily adapted from Taste of Home
Cooking Method:
Baking
Category:
Cherries
Tags:
, , , , , , ,
Related Recipes:
Cake Recipes, Baking Recipes, Chocolate Recipes, Cherry Recipes, Baked Recipes, Dessert Recipes, Party Food Recipes, Easy Recipes
Recipe Yields:
15 servings
Prep Time:
Total Time:
Related Post:
Published:
Author: Kristan Roland
Source:
  • Heavily adapted from Taste of Home

Recipe Yields: 15 servings
Prep Time: 20 minutes
Total Time: 75 minutes

Nutrition Facts

Servings Per Recipe 15

Amount Per Serving
Calories from Fat 161
Calories 489

% Daily Value*
31%
Total Fat 20g
61%
  Saturated Fat 12g
9%
Sodium 218mg
20%
Total Carbohydrate 60g
2%
  Dietary Fiber 1g
  Sugars 33g
11%
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kristan Roland

About Kristan

Kristan is known for her candy creations and hilarity on Confessions of a Cookbook Queen. We know where her true genius is, though: fanciful fanatical cupcake and cake creations!