Description
This Cherry Chocolate Cream Cheese Bundt Cake is a rich and moist chocolate cake layered with a creamy cherry-infused cream cheese filling. Perfect for dessert lovers, this cake combines intense cocoa flavor with the tartness of cherries and a smooth cream cheese texture, all baked to perfection in a classic bundt pan. Featuring a luscious cherry glaze on top, it makes for an elegant and indulgent treat ideal for special occasions or cozy gatherings.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
Cream Cheese Filling
- 16 ounces cream cheese, softened
- 1 large egg
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
Cherry Filling and Glaze
- 1 can (21 ounces) cherry pie filling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter and flour or use a baking spray to ensure easy release of the cake after baking.
- Combine Dry Ingredients: In a stand mixer, mix together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt on low speed until all the ingredients are evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the sour cream, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry mixture in the stand mixer, maintaining low speed. Once incorporated, slowly pour in the hot freshly brewed coffee, mixing only until just combined. Set the cake batter aside.
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with one egg, granulated sugar, and vanilla extract until the filling turns smooth and creamy. Set aside this mixture.
- Separate Cherries and Glaze: Using a large-hole strainer, carefully separate the cherries from the cherry pie filling glaze. Keep the cherries for the cake and reserve the glaze for later use as a topping.
- Incorporate Cherries into Batter: Gently fold half of the strained cherries into the prepared cake batter to distribute the fruit evenly throughout the cake.
- Assemble the Cake Layers: Pour one-third of the cherry-infused batter into the prepared bundt pan. Spoon the cream cheese filling carefully over the batter layer. Spread the remaining strained cherries evenly over the cream cheese layer. Finally, pour the remaining cake batter over the cherries, smoothing the top.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the cake’s center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan. For easier removal, you may carefully loosen and remove the cake from the pan after it has cooled for about 15 minutes to prevent sticking.
- Glaze the Cake: Once the cake has fully cooled, use the reserved cherry pie filling glaze to coat the top of the cake, adding a final touch of sweetness and shine.
Notes
- Ensure that the cream cheese is softened to room temperature before beating to achieve a smooth filling.
- Separating the cherries from the glaze allows the glaze to be used as a beautiful and flavorful topping.
- Use freshly brewed hot coffee to enhance the chocolate flavor in the cake.
- Be gentle when folding cherries into the batter to avoid crushing them and discoloring the batter.
- Allow the cake to cool completely before glazing to prevent the glaze from melting or sliding off.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
