Cherry Bundt Cake

Oh, get ready to fall head over heels for this Cherry Bundt Cake—it’s like a cozy hug in dessert form! Imagine tender, moist cake bursting with sweet, juicy cherries baked right in, all wrapped up in a stunning Bundt shape that makes every slice feel special. Whether you’re serving it for a family gathering, a weekend treat, or just because, this cake is guaranteed to bring smiles (and second helpings).

Trust me, you’re going to love how the cherries add a juicy pop while the cake stays perfectly soft and fluffy. Plus, it’s surprisingly simple to make—no complicated steps, just pure comfort and sweetness with a touch of elegance.

Why You’ll Love Cherry Bundt Cake

Classic & Comforting: It’s that timeless cake that feels like home, full of nostalgia and warmth.

Beautiful Presentation: The Bundt shape means it looks impressive with almost zero effort.

Cherry-licious: Real cherries inside make every bite juicy and flavorful.

Simple Ingredients: No fancy or hard-to-find items—just your trusty pantry staples and fresh cherries.

Perfect for Any Occasion: From brunch to dessert to afternoon tea, it fits right in.

Ingredients in Cherry Bundt Cake

Fresh or Frozen Cherries

Pitted and chopped if large—these are the sweet stars that make the cake shine.

All-Purpose Flour

The sturdy base that gives structure without being heavy.

Sugar

For that perfect balance of sweetness in every bite.

Eggs

Bind everything together and add richness.

Butter

Softened, for moistness and buttery flavor.

Baking Powder and Baking Soda

The magic leavening duo that makes the cake rise beautifully.

Vanilla Extract

A splash of warmth and depth to enhance the other flavors.

Buttermilk or Yogurt

Adds moisture and a subtle tang that keeps the cake tender.

Salt

To balance the sweetness and bring out all the flavors.

Instructions

Preheat Your Equipment

Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan thoroughly to prevent sticking.

Combine Ingredients

In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Prepare Your Cooking Vessel

Make sure your Bundt pan is well-greased and lightly floured—this helps the cake release perfectly once baked.

Assemble the Dish

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in the cherries gently so they’re evenly distributed without breaking up.

Cook to Perfection

Pour the batter into your prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Finishing Touches

Let the cake cool in the pan for about 15 minutes, then carefully invert onto a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with a simple glaze.

Serve and Enjoy

Slice and serve as is, or pair with whipped cream or vanilla ice cream for an extra indulgence.

How to Serve Cherry Bundt Cake

This cake is lovely on its own but shines with:

• A dusting of powdered sugar for a pretty, classic look
• A drizzle of lemon or vanilla glaze to add zing and shine
• Fresh whipped cream or mascarpone cheese on the side
• A scoop of vanilla or cherry ice cream for a decadent dessert

Additional Tips

• Use fresh cherries if possible for the best flavor, but frozen work well too—just thaw and drain them first.
• Don’t overmix the batter; fold in cherries gently to keep the cake light.
• Let the cake cool completely before glazing to avoid melting the topping.
• Store leftovers tightly wrapped at room temperature or in the fridge for up to 3 days.

FAQ Section

Q1: Can I use canned cherries?
You can, but drain them very well to avoid extra moisture that could affect the cake’s texture.

Q2: How do I keep cherries from sinking?
Toss cherries lightly in flour before folding into the batter—this helps suspend them evenly.

Q3: Can I make this gluten-free?
Yes! Substitute with a gluten-free flour blend suitable for baking.

Q4: How long will the cake keep?
Store in an airtight container for 2–3 days at room temperature or up to a week in the fridge.

Q5: Can I freeze the cake?
Absolutely! Wrap tightly in plastic wrap and foil, freeze for up to 3 months, then thaw overnight in the fridge.

Nutrition Facts

Servings: 12
Calories per serving: Approximately 280 kcal

Preparation Time

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Conclusion

This Cherry Bundt Cake is the perfect balance of juicy fruit and tender cake, wrapped up in a beautiful shape that’s sure to impress. Whether it’s a weekend treat or a special occasion centerpiece, it’s a crowd-pleaser that feels homemade and heartfelt. So grab your cherries, fire up the oven, and get ready to bake up some smiles!

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