Oh my goodness, let me tell you about my cherry chocolate cream cheese bundt cake! This beauty is what dessert dreams are made of—rich, moist, and oh-so-decadent. The combination of luscious chocolate and sweet cherry pie filling creates a flavor explosion that’s simply irresistible. And don’t even get me started on the cream cheese; it adds a velvety texture that makes each bite feel like a warm hug. Trust me, this cake is perfect for any celebration or just a cozy night in. You’ll want to keep this recipe close, because once you try it, you’ll be coming back for more!
Ingredients List
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup cherry pie filling
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This step is crucial because you want that oven nice and hot when your cake goes in.
- Next, grab your favorite bundt pan and grease it well. I like to use a mix of butter and flour to ensure the cake slides right out after baking. Trust me, no one wants a stuck cake!
- In a large mixing bowl, beat the softened cream cheese and unsalted butter together until it’s smooth and creamy. This is where the magic begins! The texture should be fluffy and inviting.
- Now, add the granulated sugar and mix well. You want everything combined nicely, so don’t rush this step. The sugar adds sweetness and helps create that tender crumb.
- Time for the eggs! Add them one at a time, mixing well after each addition. This helps to incorporate air into the batter, making it light and lovely.
- Stir in the vanilla extract, which adds a beautiful depth of flavor. I always say, the more vanilla, the better!
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures everything is evenly distributed and avoids clumps in your cake.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. This method keeps your batter smooth and helps with the mixing.
- Finally, fold in the cherry pie filling gently. You want those cherry bursts to be evenly spaced throughout the batter without overmixing. It’s all about balance!
- Pour the luscious batter into your prepared bundt pan, smoothing the top with a spatula. Make sure it’s evenly distributed for even baking.
- Bake in the preheated oven for 60-70 minutes. I like to start checking around the 60-minute mark with a toothpick—if it comes out clean, your cake is ready!
- Once baked, let your cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This is when the aroma will really fill your kitchen—oh wow!
Why You’ll Love This Recipe
- Rich Flavor: The combination of chocolate and cherry in this bundt cake is simply heavenly! Every bite bursts with deep chocolate richness complemented by the sweet, tangy cherries. It’s a match made in dessert heaven that will have your taste buds dancing!
- Moist Texture: Thanks to the cream cheese, this cake is incredibly moist. The cream cheese not only adds a delightful tanginess but also ensures that each slice is tender and melts in your mouth. You won’t find any dry cake here, just pure bliss!
- Easy to Make: Don’t worry if you’re not a pro in the kitchen—this cherry chocolate cream cheese bundt cake is straightforward to whip up! With simple steps and common ingredients, you’ll feel like a baking champion in no time. Plus, the bundt shape makes it look fancy without all the fuss!
Tips for Success
To make sure your cherry chocolate cream cheese bundt cake turns out absolutely perfect, here are a few tips I swear by!
- Room Temperature Ingredients: Make sure your cream cheese and butter are at room temperature. This helps them blend smoothly and creates a lighter batter.
- Don’t Overmix: When you combine the dry ingredients with the wet, mix just until combined. Overmixing can lead to a dense cake, and we want it fluffy!
- Check for Doneness: Since oven temperatures can vary, start checking your cake around the 60-minute mark. A toothpick should come out clean, but a few moist crumbs are okay.
- Cool Properly: Let your cake cool in the pan for about 15 minutes before inverting it. This helps it set and prevents breakage.
- Don’t Skip the Cherry Filling: Folding in the cherry pie filling gently will ensure that every bite has that delightful burst of flavor!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up this cherry chocolate cream cheese bundt cake! Here are a few delightful ideas:
- Berry Bliss: Swap out the cherry pie filling for raspberry or blueberry filling for a fruity twist that’s equally delicious.
- Nutty Addition: Fold in some chopped walnuts or pecans for a crunchy texture that complements the soft cake beautifully.
- Frosting Fun: Top your cake with a rich chocolate ganache or a light cream cheese frosting for an extra layer of indulgence.
- Spice It Up: Add a teaspoon of cinnamon or a dash of chili powder to the batter for a warm, spicy kick!
Feel free to get creative and make this cake your own—it’s all about enjoying the process!
Storage & Reheating Instructions
Storing your cherry chocolate cream cheese bundt cake is super easy! Just make sure to keep it in an airtight container at room temperature if you plan to eat it within a couple of days. For longer storage, pop it in the fridge where it will stay fresh for up to a week. If you’ve got leftovers, you can also freeze slices wrapped tightly in plastic wrap and then in foil for up to 2 months.
When you’re ready to enjoy a slice, just take it out of the freezer and let it thaw in the fridge overnight. No need to reheat if you love it chilled, but if you prefer it warm, a quick 15-20 seconds in the microwave should do the trick. Enjoy every delectable bite!
Nutritional Information Section
When it comes to enjoying this cherry chocolate cream cheese bundt cake, it’s good to know what you’re indulging in! Just a heads up, nutritional values can vary based on the specific ingredients and brands you use, so these are just estimates.
- Calories: Approximately 350 per slice
- Fat: Around 20g
- Saturated Fat: About 10g
- Carbohydrates: Roughly 40g
- Protein: Approximately 4g
- Sugar: About 30g
- Sodium: Roughly 200mg
- Fiber: About 2g
- Cholesterol: Approximately 60mg
So, whether you’re celebrating a special occasion or just treating yourself, this cake is a delicious choice to indulge in. Just remember, moderation is key—though it’s tough when it tastes this good!
FAQ Section
Can I use a different type of fruit filling?
Absolutely! While cherry pie filling is divine, you can easily swap it for other fruit fillings like raspberry, blueberry, or even peach. Just make sure to adjust the sweetness if needed!
What can I do if my bundt cake sticks to the pan?
Oh no! If your cherry chocolate cream cheese bundt cake sticks, don’t worry. Next time, be sure to grease and flour the bundt pan thoroughly before adding the batter. You can also try using a non-stick spray specifically designed for baking, which can help prevent sticking!
Can I make this cake ahead of time?
Yes, you can! This cake actually tastes even better the next day as the flavors meld together. Just store it in an airtight container at room temperature for a couple of days or in the refrigerator if you plan to keep it longer.
What’s the best way to frost this cake?
If you want to add a little extra indulgence, I recommend a rich chocolate ganache or a simple cream cheese frosting. Drizzle it on top once the cake has cooled completely for a gorgeous finish!
Can I use low-fat cream cheese?
You can certainly swap in low-fat cream cheese! Just keep in mind that while it will still be delicious, the texture might be slightly different—maybe not quite as rich and creamy, but it’ll still be a treat!
Cherry Chocolate Cream Cheese Bundt Cake: 7 Indulgent Secrets
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist cherry chocolate cream cheese bundt cake.
Ingredients
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup cherry pie filling
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, beat cream cheese and butter until smooth.
- Add sugar and mix well.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract.
- In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in cherry pie filling.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool before removing from the pan.
Notes
- Store leftovers in an airtight container.
- Serve with whipped cream if desired.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cherry chocolate cream cheese bundt cake
