This chocolate cherry bundt cake is a chocolate and cherry lovers dream come true! It’s a rich, dense cake with a brownie-like consistency, and you have my promise that the chocolate and cherry taste will make you swoon with delight!
This amazing double chocolate cherry bundt cake is so good I’ve made it twice in one week!
The first time was to feed guests at a small party we were hosting. Since everyone went bonkers for it, I knew I had to make it again and share it with you here! I know you’ll enjoy it every bit as much as our friends did!
Below is my delicious No-Churn Chocolate Cherry Kahlua Ice Cream recipe video for all you chocolate and cherry lovers out there!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Chocolate Cherry Bundt Cake is available at the end of this post.
**Note – this post contains affiliate links for products I think you’ll enjoy using at home.
The ingredient list;
- Butter, (I use salted)
- Cocoa Powder
- All-purpose Flour
- Granulated Sugar
- Baking Soda
- Greek Yogurt
- Pure Vanilla Extract
- Pitted Fresh Cherries
- Semi-Sweet Chocolate Chips
- Confectioners Sugar
Why this recipe works.
It’s easy to make, delicious!
With simple kitchen tools like a saucepan, bowls, and wooden spoons or spatulas, this fudgy bundt cake comes together in approximately 10 minutes time.
What is the easiest way to pit cherries without a cherry pitter?
There are many different ways to pit cherries without a cherry pitter. Some easy, and some not so easy.
I’ve actually used the paperclip method (dig the pit out with a paper clip) before, but that’s messy and time-consuming.
The push method. I’ve also used the golf tee and bottle method (place the cherry on top of a bottle and push the pit out with a golf tee), but that always proven to be a hit-or-miss for me (much like my golf game itself). LOL.
But for me, the fastest and cleanest method of pitting lots of cherries in a relatively short amount of time is using a cherry pitter. Nothing fancy, nothing expensive. Just a basic cherry pitter (pictured below).
Can cherry pie filling be used as a replacement for fresh cherries in this recipe?
No! I wouldn’t recommend it. Canned cherry pie filling would add too much moisture to the cake batter and would subsequently alter the outcome of this cake.
Can this cake be made in advance and frozen?
Yes to both of these questions!!
Make the cake up to 2 days in advance if needed and store it in the refrigerator until ready to serve. In my opinion, it is best served at room temperature so take it out of the refrigerator at least 1 hour before you plan to serve.
To freeze, wrap the cake well after baking, and before adding the confectioner’s sugar dusting. Freeze for up to 2 months.
Thaw the cake completely before serving, and dust generously with confectioner’s sugar and garnish with fresh cherries, and mint if desired.
Want other delicious bundt cake recipes? Great! I’ve got them for you. Click on the following titles and be taken to the recipes for;
- Old-Fashioned Strawberry Rhubarb Bundt Cake – “Delight your family and friends with this Old Fashioned Strawberry Rhubarb Bundt Cake. It’s so flavorful and tender that you’ll wish rhubarb was in season all year long!“
- Orange Bundt Cake with Banana and Poppy Seeds – “This orange bundt cake recipe came about because I’ve been craving oranges like crazy this freezing cold winter and have been purchasing navel oranges non-stop from the grocery store.“
- Bacon Root Beer Bundt Cake – “The unexpected flavors of bacon and root beer pair deliciously well in this surprising Bacon Root Beer Bundt Cake. It’s the perfect cake for any celebration.“
- Candy Corn Colored Citrus Bundt Cake – “The colors of this candy corn colored citrus pound cake were inspired by the iconic Halloween candy corn, but not by the taste! This cake is SO much better tasting than those horrid little candies!! My apologies if you’re a fan of candy corn.” LOL
Below are the easy step-by-step photo instructions for making chocolate cherry bundt cake;
- Preheat oven to 350-degrees.
- Pit and chop 2 cups of fresh cherries.
- Melt butter in a medium saucepan.
- Add cocoa powder, water, and salt. Whisk to combine.
- Bring to a simmer and remove from the heat.
- In a large bowl, whisk together the flour, sugar, and baking soda.
- In a small bowl, whisk together 2 eggs, vanilla extract, and Greek yogurt. Set aside.
- Add the heated cocoa mixture to the flour and stir well to combine.
- Once mixed, add the egg and Greek yogurt to the cake batter and stir well to combine.
- In a small bowl, toss the chopped cherries and chocolate chips with 2 tablespoons of flour.
- Gently fold the flour-tossed cherries and chocolate chips into the cake batter, and pour the batter into a prepared bundt pan which has been liberally sprayed with baking spray.
- Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake on a wire rack for 30 minutes and then turn the cake out of the pan to cool completely.
- Once cool, dust the cake liberally with confectioners sugar and garnish with fresh cherries, and mint if desired.
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Double Chocolate Cherry Bundt Cake if desired.
Below is the printable recipe card for today’s Chocolate Cherry Bundt Cake.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post.
- 2 cups pitted and chopped fresh cherries, set aside
- 1 cup semi-sweet chocolate chips
- 1 cup butter (I use salted, but unsalted may be used)
- 1/3 cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 2 cups all-purpose flour
- 1 and 3/4's cups granulated sugar
- 1½ teaspoons baking soda
- 2 large eggs
- ½ cup Greek yogurt
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
- Confectioners Sugar (for dusting, optional)
- Whole Fresh Cherries (for garnish, optional)
- Preheat oven to 350-degrees.
- Prepare fresh cherries (except for garnish) and place in a medium-size bowl. Set aside.
- Melt butter in a medium saucepan.
- Add cocoa powder, water, and salt to the saucepan.
- Whisk to combine, bring to a low simmer, and remove from the heat.
- In a large bowl, whisk together the flour, granulated sugar, and baking soda.
- In a small bowl, whisk together the eggs, vanilla extract, and Greek yogurt. Set aside.
- Add the heated cocoa mixture to the flour mixture and stir well to combine.
- Stir the egg and Greek yogurt into the cake batter and stir until fully incorporated.
- Add the chocolate chips to the bowl with the cherries and toss with 2 tablespoons of flour (this prevents the cherries from sinking to the bottom of the pan while baking).
- Gently fold the cherries and chocolate chips into the cake batter and pour the batter evenly into a bundt pan that has been sprayed liberally with baking spray.
- Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake on a wire rack for 30 minutes.
- Turn the cake out onto a serving platter and continue cooling.
- When the cake is completely cool, dust liberally with confectioners sugar, and garnish with fresh cherries if desired.
Wrap loosely and store in the refrigerator for up to 5 days.
Best served at room temperature. Remove the cake from the refrigerator one hour before serving.
To freeze, wrap well and freeze for up to 2 months. Add confectioners sugar dusting before serving.
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I sincerely hope you’ve enjoyed today’s chocolate cherry bundt cake recipe as much as I’ve enjoyed bringing it to you!