🍒 Chocolate Cherry Bundt Cake

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Bakery-worthy. Cherry-loaded. Surprisingly easy.

Let's be honest-this cake looks like you picked it up from a fancy bakery on the way to a dinner party. But spoiler alert: you made it in your own kitchen… in one bowl… with zero piping bags or pastry degrees required.

This Chocolate Cherry Bundt Cake is rich, ultra-moist, and packed with bright cherry flavor. A glossy chocolate ganache drizzle gives it serious wow-factor, while maraschino cherries make it pop like a celebration in cake form.

Whether you’re baking for Valentine's Day, a birthday, or just because Tuesday needed more Chocolate Desserts, this stunner delivers elegance without the stress.

💖 Why You'll Love This Chocolate Cherry Bundt Cake

Party-Perfect & Crowd-Pleasing
Serve it for Valentine's Day, Christmas, birthdays, potlucks-you name it. This chocolate cherry cake fits anycelebration (and looks like you worked way harder than you did).

Looks Fancy, Bakes Easy
This cake brings serious bakery vibes-rich chocolate, bold cherry flavor, and a shiny ganache drizzle-but it's simple enough for a weeknight win.

Big Flavor, Low Effort
Just 20 minutes of prep, then the oven takes over. Perfect for busy days when you still want a showstopper dessert.

Make It Ahead
It stores like a dream! Bake it the day before or freeze it for later-holiday prep just got easier.

🍫 Key Ingredients That Make the Magic Happen

The full ingredient list is waiting for you down in the recipe card-but let's peek behind the curtain first. Here's what each ingredient does, and how to improvise if your pantry's pulling a disappearing act.

Unsweetened Cocoa Powder
This is where the rich, deep chocolate flavor starts. Mix it with hot water (or hot coffee if you're feeling fancy) to bloom that cocoa and take the flavor up a notch.

Granulated Sugar
Classic white sugar keeps things sweet and simple. Swap in brown sugar if you want a little extra depth and moisture.

Sour Cream
The secret weapon for a super moist, creamy cake crumb. No sour cream? Plain yogurt's a great stand-in.

Cherry Juice
Adds a tart twist that balances all that chocolatey richness. If you're out, milk or water works-but the flavor won't pop quite the same.

Maraschino Cherries
Sweet, chewy cherry gems baked right into the cake. They're fun, flavorful, and make every bite feel like dessert and candy in one.

All-Purpose Flour
Reliable and versatile. Need a gluten-free option? Go with a 1:1 blend like King Arthur or Bob's Red Mill.

Eggs, Oil, Milk, Vanilla
The usual suspects, working behind the scenes to bind, moisten, and flavor. Room-temp eggs, full-fat milk, and real vanilla extract make a difference. If you prefer, you can use an equal amount of melted butter instead of vegetable oil.

How To Make Chocolate Cherry Bundt Cake

Instructions

1. In a medium mixing bowl, whisk together the hot water and cocoa.

• In a large mixing bowl, whisk together the sugar, oil and eggs.

• Add in the sour cream, cherry juice, milk and vanilla and whisk well. Then add in the cocoa / water mixture and stir.

• In a small mixing bowl, whisk together the flour, baking soda and salt.

• Add the flour mixture to the wet mixture and stir just to incorporate.

• Pour 1/3 of the cake batter into the bundt pan.

• Place all of the maraschino cherries in a ring on top of the cake batter.

• Add the remaining cake batter on top of the cherries.

Bake in a preheated oven for 50-60 minutes or until a toothpick inserted comes out clean or with moist crumbs.

• Once the cake has baked, remove from the oven and place onto a cooling rack to cool to room temperature. While the cake is cooling, make the chocolate ganache.

To Make the Chocolate Ganache Topping

1. To make the ganache, place the heavy cream into a heat safe bowl in the microwave for one minute.
2. Pour the heated heavy cream over the chocolate chips and let set for 1 minute.
3. Stir together until a smooth, homogeneous mixture has formed.
4. Once the cake has cooled, turn it out onto a cake stand or plate. Spoon or pour the ganache over the top of the cake and top with maraschino cherries if you so desire. Cake is now ready to slice and serve.

• Mix Smart, Not Hard
  Overmixing = rubbery disaster. Stir just until the flour disappears-then stop. Your future cake slice will thank you.
• Going Gluten-Free?
  Expect a little extra bake time if you're using a gluten-free flour blend. Use the trusty toothpick test: clean pick = cake's ready.
• Ganache Like a Pro
  Want ultra-smooth, glossy ganache? Ditch the whisk and grab an immersion blender once the cream and chocolate start melting. Silky perfection, zero effort.
• Serve It Your Way
  Room temp or chilled-this cake is dreamy either way. (Confession: it might be even better cold.)
• Ganache Timing = Flavor Boost
  Don't pour ganache on a hot cake. But slightly warm? That's the sweet spot. It soaks in just enough to level up the fudgy factor.
• Say Goodbye to Bubbles
  Tap the filled pan gently on the counter before baking to keep your cake smooth and selfie-ready.
• Planning Ahead? Try the Toothpick Trick
  Poke a few toothpicks in the top before wrapping it up. It keeps the ganache from sticking to the plastic wrap-and keeps your cake looking flawless.
• That Perfect Crack
  The ganache might look firm, but one bite and-crack-you're in rich, chocolatey heaven. It's the kind of detail that makes it look straight out of a pastry case.

🔄 Easy Twists & Tasty Variations

Want to make it your own? Here are some fun swaps and creative twists to riff on this chocolate cherry masterpiece:

• Flour Swap
  I always use all-purpose flour for structure (those cherries need support!), but a good 1:1 gluten-free blend like King Arthur or Bob's Red Mill will still bake up beautifully.
• Hot Water → Hot Coffee
  Want to level up the chocolate flavor? Swap the hot water for hot coffee. It deepens the cocoa and adds a subtle richness.
• No Sour Cream? No Problem.
  Plain full-fat yogurt steps in like a pro. Still creamy, still moist, still delicious.
• Cherry Juice Switch-Up
  Tart cherry juice gives the cake that signature zing, but if you’re out, water or milk will work in a pinch. Just know the cherry flavor won't be as bold.
• Frosting Freestyle
  Ganache is my go-to for bakery-worthy shine, but feel free to top it with a chocolate glaze, buttercream, or even a dusting of powdered sugar if you're keeping things low-key.
• Make It Boozy
  For a grown-up twist, stir in a splash of cherry liqueur, rum, or whiskey. Just reduce another liquid (like the cherry juice) by the same amount so your batter stays balanced.

What To Serve With Cherry Chocolate Bundt Cake

It's pretty difficult to imagine that this chocolate bundt cake actually needs anything else – it's that good! However, if you're planning on serving this decadent cherry cake for Christmas dessert or as a special holiday treat then adding some whipped cream or vanilla ice cream to the dessert spread would be a very welcome serving addition!

Another option is to serve this cake with other holiday cakes, like our Cranberry Orange Bundt Cake for a dessert table.

Frequently Asked Questions (FAQS)

More Recipes You’ll Love

• Chocolate Cherry Brownies
• Chocolate Cherry Dump Cake
• Chocolate Mug Cakes For Two
• Hot Chocolate Cupcakes
• Nutty Wacky Crazy Cake
• Coconut Fudge Swirl Cake

Ready to impress without the stress? 🍒 Whip up this show-stopping Chocolate Cherry Bundt Cake, snap a pic, and don’t forget to leave a rating and comment below. Be sure to share with your chocoholic friends!

Recipe

Chocolate Cherry Bundt Cake Recipe

By Michele @ Flavor Mosaic

4.85 from 20 votes

Chocolate Cherry Sour Cream Bundt Cake is a richly decadent chocolate cake covered in creamy chocolate ganache and topped with sweet maraschino cherries. Perfect for Valentine's Day or any time you are in the mood for chocolate cake!

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Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 545

Cook ModePrevent your screen from going dark

Equipment

• 1 12-cup Bundt Pan

Ingredients

Cake

• ▢ 1 c hot water
• ▢ ¾ c cocoa
• ▢ 2 c sugar
• ▢ ⅔ c vegetable oil
• ▢ 3 large eggs
• ▢ ⅔ c sour cream
• ▢ ½ c cherry juice
• ▢ ¼ c milk
• ▢ 2 tsp vanilla
• ▢ 2 ¾ c flour
• ▢ 1 ½ tsp baking soda
• ▢ 1 tsp salt
• ▢ 2 c maraschino cherries

Ganache

• ▢ 2 c chocolate chips
• ▢ 1 ¼ c heavy cream

Garnish (Optional)

• ▢ Shaved chocolate
• ▢ a few candied cherries

Instructions 

• Preheat the oven to 350 F. Grease and flour, or spray with cooking spray, a bundt pan and set aside.
• In a medium mixing bowl, whisk together the hot water and cocoa.
  1 c hot water, ¾ c cocoa
• In a large mixing bowl, or stand mixer, whisk together the sugar, oil and eggs.
  2 c sugar, ⅔ c vegetable oil, 3 large eggs
• Add in the sour cream, cherry juice, milk and vanilla and whisk well. Then add in the cocoa / water mixture and stir.
  ⅔ c sour cream, ½ c cherry juice, ¼ c milk, 2 tsp vanilla
• In a small mixing bowl, whisk together the flour, baking soda and salt.
  2 ¾ c flour, 1 ½ tsp baking soda, 1 tsp salt
• Add the flour mixture to the wet mixture and stir just to incorporate.
• Pour 1/3 of the cake batter into the prepared bundt pan.
• Place all of the maraschino cherries in a ring on top of the cake batter.
  2 c maraschino cherries
• Pour the remaining cake batter on top of the cherries. Bake in a preheated oven for 50-60 minutes or until a toothpick inserted comes out clean or with moist crumbs.
• Once the cake has baked, remove from the oven and place onto a cooling rack to cool to room temperature. While the cake is cooling, make the chocolate ganache.
• To make the ganache, place the heavy cream into a heat safe bowl in the microwave for one minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute. Stir together until a smooth, homogeneous mixture has formed.
  2 c chocolate chips, 1 ¼ c heavy cream
• Once the cake has cooled, turn it out onto a cake stand or plate. Spoon or pour the ganache over the top of the cake and top with maraschino cherries if you so desire. Cake is now ready to slice and serve.
  Shaved chocolate, a few candied cherries

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Notes

FAQs:
Substitutions:

Flour – This recipe has only been tested with all-purpose flour, however, having much experience using gluten-free flour blends, I believe this cake would be successful with a good brand such as Bob’s Red Mill.

Hot water – You could use hot coffee in place of the hot water.

Sour cream – You can use plain yogurt in place of the sour cream.

Cherry juice – Although it will alter the flavor, you could use milk or water in place of the cherry juice.

Tips:

As with other cakes, do not over stir this one as it will result in a crumbly and possibly rubbery cake. Only stir until the flour is incorporated.

If you choose to use a gluten-free flour blend, you may notice that your bake time will increase. This is normal, simply be sure to test the doneness of the cake using a toothpick before removing it from the oven.

When making the chocolate ganache, my favorite way for ease and smoothness is to use an immersion blender instead of a whisk after the heavy cream and chocolate have set long enough for the chocolate to begin to melt.

This cake is great room temperature, but it is even better when it is chilled, in my opinion.

What is the texture of this cake?

This cake is ultra-rich, very moist, and decadent. Sweet maraschino cherries throughout the cake provide a bite and textural difference in this soft chocolate bundt cake. A thick chocolate ganache is poured over the top and adds even more sweet chocolate flavor and richness.

Storage: Cake may be stored in an airtight container or baggie in the fridge for up to five days.

Nutrition

Calories: 545kcal | Carbohydrates: 99g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 395mg | Potassium: 212mg | Fiber: 5g | Sugar: 69g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg