Chocolate Cherry Bundt Cake

Chocolate Cherry Sour Cream Bundt Cake is a made from scratch, rich chocolate sour cream bundt cake with maraschino cherries baked right inside.

This chocolate fudge cake is then topped off with a satiny chocolate ganache icing and decorated with extra candied cherries and shaved chocolate – a perfect dessert for any special occasion like Valentine’s Day! 

This chocolate cherry cake is a favorite among friends and family. The addition of sour cream makes this chocolate cake extra moist and rich.

Many of the ingredients in this recipe can be easily adapted to suit your taste preferences or what you might already have in the pantry and fridge. 

Serve this chocolate bundt cake with whipped cream or a scoop of vanilla ice cream!

Why You’ll Love This Recipe

• Stands out: There’s something about a bundt cake that usually gets everyone excited. While the ingredients are similar to any other chocolate cake, this chocolate cherry bundt cake offers a refreshing change to the normal box cake. 
• Reasonable time to make: Apart from the baking time where you can literally go get on with other daily tasks, this cherry cake only requires 20 minutes of your dedicated time. That’s a pretty sweet deal considering how glamorous this cake looks once fully assembled with chocolate ganache icing and additional cherries. 
• Make ahead: Like most cakes, this chocolate bundt cake can be made ahead of time and either stored in the refrigerator or in the freezer. Ideal for when you are planning and preparing for the busy holiday season ahead!
• Versatile: You can’t go wrong with a tasty chocolate cake. You can dress it up with additional toppings or dress it down. This chocolate cherry bundt cake is suitable for Valentine’s day, Christmas, parties, or brought along to the next potluck! 

Why This Recipe Works

• This is a tried and tested bundt cake recipe, allowing me to guide you through simple and clear recipe instructions with corresponding in-process images so that there’s zero guesswork on your part!
• Most of the recipe time is dedicated to baking this chocolate cherry bundt cake, which means that you can get on with other things in between the recipe steps. 
• Useful tips and frequently asked questions are added in this recipe post for further clarification, making the recipe a breeze to understand and follow. 
• I’ve included a few ways that you could adapt this chocolate bundt cake with simple recipe substitutions and suggestions. 

What You’ll Need To Make This Recipe

Equipment

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• Bundt Cake Pan
• Mixing Bowl Set – Includes small, medium, and large mixing bowls.
• Whisk
• Stand Mixer or Hand Mixer

Ingredient Notes

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Chocolate Cherry Bundt Cake Ingredients

• Hot water – hot water helps to dissolve the cocoa powder for best incorporation into the rest of the cake batter. Hot coffee could be used in place of plain hot water!
• Cocoa – use the unsweetened option.
• Sugar – I use white granulated sugar in this recipe but you could use brown sugar instead – it will give a slightly deeper flavor and add to the moisture in the cake. 
• Vegetable oil – Canola oil can be used in place of vegetable oil without any quantity adjustments. 
• Eggs – it’s best to bring the eggs to room temperature when baking. 
• Sour cream – this adds a delicious amount of moisture and creamy texture to the chocolate bundt cake. Plain yogurt is a good substitute should you prefer. 
• Cherry juice – the tart cherry juice is a lovely addition to this chocolate cake, helping to take the edge off some of the rich sweetness from the chocolate flavor. Water or milk can be used in place of the juice although it will alter the taste of the cake. 
• Milk – use a full cream milk or low fat. Obviously the full cream will add more flavor to the cake. 
• Vanilla – I use high quality vanilla extract in all my sweet treats for best flavor. 
• Flour – All-purpose flour is a good option for this bundt cake but if you require a gluten-free option then I recommend using King Arthur which is a convenient measure-for-measure substitution, popular in baked goods. Bob’s Red Mill is another great option. 
• Baking soda
• Salt – a small amount helps to elevate the chocolate flavor in this chocolate cherry bundt cake.
• Maraschino cherries – these candied cherries are fantastic in this cake, suspended throughout the cake batter for pockets of cherry sweetness. 

Chocolate Ganache Topping Ingredients

• Chocolate chips – use semi sweet chocolate chips or dark chocolate chips. The heavy cream added will help to ensure a smooth consistency in the melted chocolate. 
• Heavy cream – this gives the chocolate ganache volume and replaces any need for oil added to the melted chocolate for a smooth consistency. 

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.

• 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.

Pro Recipe Tips

• As with any other cake recipe, over stirring the cake batter will result in a crumbly (and possibly rubbery) cake. You only need to stir just until the flour is incorporated, no more. 
• If you’ve opted to make this cherry cake gluten-free with your choice of gluten-free flour, just be aware that it’s normal for the cake to require additional baking time than what’s called for in this recipe. You can always test the cake for doneness by inserting a toothpick into the cake which should come out clean if cooked through.  
• An easy way to ensure a smooth consistency to the chocolate ganache icing 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 can be enjoyed at room temperature or chilled. I’ve tried both options and tend to enjoy it even more after it has chilled!
• While you shouldn’t apply the ganache when the cake is still hot, you can do so when it is still slightly warm – some of the chocolate ganache icing will be absorbed by the cake, making it even more moist and flavorful. 
• To reduce the possibility of bubbles in the cake batter, simply tap the cake pan gently on the countertop prior to baking. 
• If you’d like to make this chocolate cherry bundt cake in advance, add some toothpicks around the top of the cake before wrapping it in plastic wrap. This will create a little gap between the plastic wrap and the cake, preventing the chocolate ganache from sticking to the wrap.  
• The chocolate ganache icing is slightly dry to the touch but will be wet on the inside and crack if you press it.  I love the look of the ganache cracking ever so slightly as you take that first bite. 

Recipe Variations

• Flour: I’ve only ever tested this chocolate cherry bundt cake with all-purpose flour since it’s my choice of sturdy flour when adding ingredients like nuts or cherries to cake batter for adequate suspension. From my experience of making gluten-free cakes, I believe that this cake will still turn out well when using gluten-free blends such as King Arthur of Bob’s Red Mill.
• Hot water: Hot coffee is an easy substitution for the hot water and will actually intensify the chocolate flavor in this cake. 
• Sour cream: If you can’t use sour cream for the cake batter, plain full fat yogurt would be the best next thing.  
• Cherry juice: I enjoy the tart flavor provided by the cherry juice in this cake but you could use water or milk instead. Just note though that omitting the cherry juice will alter the overall taste of the cake. 
• Ganache: While I’ve used a decadent chocolate ganache icing to top this bundt cake, you can also use a frosting or buttercream or even a simple chocolate sugar glaze. Adjust the amount of heavy cream added to the ganache for a thinner or thicker consistency.
• Boozy cake: If you plan on making a holiday cake for the adults then why not add in some cherry liqueur into the cake batter?! Whisky and rum also pair well with the flavors of this cake. Whatever you choose, factor the amount into the overall liquid quantities permitted in this recipe. For example, you could reduce the cherry juice or milk slightly to accommodate the addition of alcohol. 

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!

Frequently Asked Questions (FAQS)

WHAT KIND OF TEXTURE DOES THIS CHERRY CAKE HAVE?

This cherry cake has numerous textures. First, the baked cake batter comes out soft and moist with a rich chocolate flavor while the sweet maraschino cherries offer a welcome textual difference in the way of sweet chunks of candied cherries.

The cake is then topped off with a rich and velvet-like chocolate ganache, making this cake even more decadent. The ganache thickens with a slightly hardened coating while still moist and wet as you cut into it. 

HOW SHOULD I STORE LEFTOVER CHOCOLATE BUNDT CAKE?

This chocolate cherry bundt cake can be stored in the refrigerator in an airtight container or wrapped with plastic wrap for up to 5 days.

While you can serve the cake either at room temperature or chilled, I prefer storing leftovers in the refrigerator for the sake of the cream-based ingredients in the topping and in the cake itself. 

CAN I FREEZE THIS CHOCOLATE CHERRY CAKE?

Absolutely! Once completely cooled, you can either top the cherry cake with ganache and then prepare it for storage in the freezer for up to 3 months or you can simply freeze the cake base and leave the chocolate ganache icing just prior to serving for maximum freshness. 

Thaw the frozen cake in the refrigerator the night before serving to guests and family. 

A helpful trick to freezing leftover cake is to store individual slices of the cake so that you only need to remove the exact amount later on instead of defrosting the majority of the leftover cake. 

HOW DO I PREVENT MY BAKED CAKE FROM STICKING TO THE CAKE PAN?

Bundt cakes are unfortunately sometimes tricky when it comes to removing the cake from the pan. It’s always a good idea to apply a generous amount of butter or baking non-stick spray (preferably something like Wilton Bake Easy Non-Stick Spray which has flour in it) to the pan which will greatly assist in removing the cake once baked. 

You could also try using a small curved spatula to loosen the chocolate cherry cake just prior to turning it over.  

More Recipes You’ll Love

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

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Recipe

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4.89 from 9 votes

Chocolate Cherry Bundt Cake Recipe

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!

Course Dessert

Cuisine American

Keyword Cherry Chocolate Bundt Cake, Chocolate Bundt Cake, Chocolate Cherry Bundt Cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 545kcal

Author Michele @ Flavor Mosaic

Equipment

• 1 12-cup Bundt Pan

Ingredients

Cake

• 1 c hot water
• ¾ c cocoa
• 2 c sugar
• ⅔ c vegetable oil
• 3 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

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 350 F. Grease and flour a bundt pan and set aside.
• 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. 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. For the remaining cake batter on top of the cherries. Please send to the preheated oven to bake 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.
• 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.

Video

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