Description
This Cherry Chocolate Cream Cheese Bundt Cake combines rich chocolate cake with creamy sweetened cream cheese and tart cherry filling. The bundt cake features layers of moist chocolate batter infused with coffee, a smooth cream cheese filling, and juicy cherries blending tart and sweet flavors. Finished with a glossy cherry glaze, this indulgent dessert is perfect for special occasions or a decadent treat.
Ingredients
Scale
Cake Ingredients
- 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
- 1 can (21 ounces) cherry pie filling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter and flour or use baking spray to prevent sticking.
- Combine Dry Ingredients: In a stand mixer bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt on low speed until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, whisk sour cream, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and uniform.
- Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients in the stand mixer, mixing on low speed until just incorporated. Slowly pour in the hot freshly brewed coffee, mixing until the batter is evenly combined. Set the batter aside.
- Make the Cream Cheese Layer: In a medium-sized bowl, beat the softened cream cheese with one egg, granulated sugar, and vanilla extract until the mixture is smooth and creamy without lumps. Set aside this cream cheese filling.
- Prepare the Cherry Filling: Use a large-hole strainer to separate the cherries from the glaze in the cherry pie filling. Reserve the glaze separately for glazing later and set the cherries aside.
- Mix Cherries into Batter: Stir half of the strained cherries gently into the chocolate cake batter to distribute some cherries throughout the batter.
- Layer the Cake: Pour one-third of the cherry-studded cake batter evenly into the greased bundt pan. Carefully spoon the prepared cream cheese filling evenly over this first cake layer. Spread the remaining reserved cherries evenly over the cream cheese layer. Finally, pour the remaining two-thirds of the cake batter over the cherries, smoothing the top.
- Bake: Place the bundt pan in the preheated oven and bake the cake for 55 to 60 minutes or until a toothpick inserted into the cake (not the cream cheese layer) comes out clean.
- Cool: Allow the cake to cool completely in the pan on a cooling rack. After about 15 minutes, if you are worried about sticking, carefully loosen the sides and invert the cake onto a plate once fully cool.
- Glaze the Cake: Once the bundt cake is completely cooled and removed from the pan, pour and spread the reserved cherry glaze evenly over the top of the cake for a beautiful, glossy finish.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Use freshly brewed hot coffee for best flavor infusion in the chocolate cake.
- Do not overmix the batter once the wet and dry ingredients are combined to keep cake tender.
- Allow the cake to cool completely before applying cherry glaze to avoid melting it.
- You can substitute cherry pie filling with fresh cherries macerated in sugar and a touch of lemon juice for a more natural version.
