Description
Indulgent cherry chocolate cream cheese bundt cake combines rich flavors in a stunning dessert that promises pure delight. Chocolate lovers will savor each moist, velvety slice packed with sweet cherries and creamy swirls of decadence.
Ingredients
Scale
Main Baking Ingredients:
- 1 box (15.25 ounces or 432 grams) chocolate cake mix
- 3 large eggs
- 1 cup (240 milliliters) water
- ½ cup (120 milliliters) vegetable oil
Fruit and Filling Ingredients:
- 1 cup (150 grams) canned cherry pie filling
Cream Cheese and Topping Ingredients:
- 8 ounces (225 grams) cream cheese, softened
- ⅓ cup (65 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120 grams) powdered sugar
- 2–3 tablespoons (30–45 milliliters) milk or heavy cream
- ¼ teaspoon vanilla extract
- Fresh cherries or chocolate shavings for garnish
Instructions
- Thoroughly coat the interior of a Bundt pan with non-stick spray or butter, ensuring complete coverage to prevent cake from sticking, then dust lightly with flour.
- Combine room-temperature cream cheese with sugar, whisking until the mixture becomes smooth and creamy, eliminating any potential lumps.
- Incorporate eggs into the cream cheese mixture one at a time, blending thoroughly after each addition to create a uniform, silky texture.
- Gently fold vanilla extract and almond extract into the wet ingredients, distributing the flavors evenly throughout the batter.
- In a separate bowl, sift together flour, baking powder, and salt to eliminate potential clumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the cream cheese base, stirring carefully to maintain a light, airy consistency without overmixing.
- Delicately fold fresh or frozen cherries and chocolate chips into the batter, ensuring they are evenly dispersed throughout the mixture.
- Pour the prepared batter into the prepared Bundt pan, smoothing the top with a spatula to create an even surface.
- Place the pan in the preheated oven and bake until a wooden skewer inserted into the center emerges clean, typically around 50-60 minutes.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar or drizzle with a complementary glaze for added visual appeal and flavor.
Notes
- Achieve a perfectly non-stick surface by using a combination of butter and flour or a high-quality baking spray, ensuring your cake releases smoothly from the intricate Bundt pan design.
- For an extra flavor boost, lightly toast the chocolate chips before folding into the batter, which intensifies their rich chocolate essence and adds depth to the cake’s overall taste profile.
- Consider swapping fresh cherries with dried or frozen cherries during off-season months, adjusting moisture content by patting them dry to prevent excess liquid in the cake batter.
- Transform this dessert into a gluten-free option by substituting regular flour with a 1:1 gluten-free baking blend, maintaining the cake’s tender crumb and delightful texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 323
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 47 mg