Description
Indulge in this rich and delicious Cherry Chocolate Cream Cheese Bundt Cake, featuring layers of fudgy chocolate brownie, creamy cream cheese filling, and sweet cherry pie filling. Perfect for celebrations and family gatherings!
Ingredients
Scale
Chocolate Bundt Cake:
- 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 Layer:
- 16 ounces cream cheese, softened
- 1 large egg
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
Cherry Filling:
- 1 can (21 ounces) cherry pie filling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan with butter and flour or baking spray.
- Combine Dry Ingredients: In a stand mixer, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
- Prepare Wet Ingredients: In a separate bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
- Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry mixture in the stand mixer, mixing on low speed. Once combined, slowly add the hot coffee and mix until just combined. Set aside.
- Make the Cream Cheese Layer: In a medium bowl, beat together the cream cheese, egg, sugar, and vanilla extract until smooth and creamy. Set aside.
- Prepare the Cherry Filling: Using a large-hole strainer, separate the cherries from the glaze. Set the cherries aside and reserve the glaze for later.
- Mix Cherries with Batter: Stir half of the strained cherries into the cake batter.
- Layer the Cake: Pour 1/3 of the cake batter into the prepared bundt pan. Carefully spoon the cream cheese layer over the cake batter. Add the remaining strained cherries over the cream cheese layer, and finally, pour the remaining cake batter over the cherries.
- Bake: Bake for 55-60 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool: Let the cake cool completely in the pan before removing. If you’re concerned about sticking, carefully remove the cake from the pan after 15 minutes.
- Glaze: Once cooled, glaze the cake with the reserved cherry filling glaze.
Notes
- Yield: Approximately 12 servings.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Tip: Ensure the cream cheese is at room temperature for a smooth mixture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg