This Double Chocolate Cherry Bundt cake is a chocolate and cherry lovers dream come true! It's a rich, dense cake with a brownie-like consistency. You have my promise that the chocolate and cherry flavor of this rich cake 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!
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Table of Contents Found Here
- The ingredient list:
- Why this recipe works:
- What is the easiest way to pit cherries without a cherry pitter?
- Can cherry pie filling be used as a replacement for fresh cherries in this recipe?
- How to suspend ingredients in a cake batter to prevent them from sinking?
- Can this cake be made in advance and frozen?
- Additional Bundt cake recipes:
- How to make a chocolate cherry Bundt cake:
- Additional chocolate cherry recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- butter, (I use salted)
- cocoa powder
- water
- salt
- all-purpose flour
- granulated sugar
- baking soda
- eggs
- Greek yogurt
- pure vanilla extract
- pitted fresh cherries
- semi-sweet chocolate chips
- confectioners sugar
Why this recipe works:
It's easy to make, and completely 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.
How to suspend ingredients in a cake batter to prevent them from sinking?
Good question, and it could not be easier.
Lightly toss the ingredients (in this case it's chocolate chips and chopped, pitted cherries) in a little all-purpose flour, and sift off the excess before adding them to the batter.
The flour coating with help to suspend the ingredients in the cake like magic.
Try it!
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.
Additional Bundt cake recipes:
- 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
How to make a 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.
Additional chocolate cherry recipes:
Chocolate Covered Dried Cherry Clusters are super simple to make and require only a handful of ingredients. They're a delicious homemade chocolate candy everyone loves.
Chocolate Cherry Oatmeal Cookies are the perfect cookie to satisfy your sweet tooth and still get in your daily fiber and fruit requirements...well, sort of. LOL
Triple Chocolate Cherry Kahlua Ice Cream can be made with or without Kahlua and since it's a no churn recipe there's no need for an ice cream maker. Yay!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Double Chocolate Cherry Bundt Cake
Ingredients
- 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
- ⅓ cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 2 cups all-purpose flour
- 1 and ¾'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
Instructions
- 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.
Notes
Nutrition
I sincerely hope you've enjoyed today's chocolate cherry Bundt cake recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Snickerdoodle Surfer says
Could I use sour cherries for this recipe?? Or will it interfere with the taste? this cake looks delicious.
Renée says
Hi!
I think sour cherries would be awesome in this cake.
Go for it!
Renee
Susan says
What size Bundt pan did you use?
Thanks so much for posting!
Renée says
Hi, Susan.
I used a standard-size Bundt pan (10-12 cups).
Enjoy the cake!!
Fondly,
Renee
Julian says
Why wouldn’t you post a photo of a slice so we can see the inside of the cake?
Renée says
Dear, Julian.
There are two images of the inside of the cake. Please look again.
Thank you.
Renee
Trudy Dsouza says
Great recipe so much topped the chocolate torte at the restaurant!!
Dense and full of cherries
A celebration cake for sure.
Renée says
Thank you for the kind words and 5-star rating of this recipe, Trudy.
I appreciate it very much.
Have a lovely day!!
Renee
Eric says
This is delicious. I had an extra can of cherries I wanted to use and I'm so glad I found this recipe.
Renée says
That's awesome, Eric! I'm glad you found this recipe too!
Thanks for the 5-star rating. I appreciate it.
Please visit again.
Renee
Cyndi says
Can I use a canned cherry pie filling and have it come out ok, not too wet?
Renée says
Hi, Cyndi!
I would not recommend using the cherry pie filling, because as you stated, it would be too wet.
That said, I think the pie filling would make a nice topping over a slice of this cake.
Your best bet (besides fresh cherries) would be to use thawed, well dried, frozen cherries.
I hope this helps and that whenever you make this cake you love it!
Thanks for visiting, and please come again!
Renee
Leanne says
Had a lot of cherries to use & found this recipe, delicious cake & very moist, will definitely make it again
Renée says
Awesome, Leanne!!
I'm so glad you found my recipe, and even happier that you loved it.
Thank you so very much for the 5-star rating.
I appreciate each of those little stars so much!
Have a lovely day!
Renee
Lauren says
I have a bunch of leftover Luxardo cherries. Can I drain and use these instead of fresh??
Renée says
Sure. I would. Make sure you dry them well so they don't change the consistency of the batter too much.
I should work just fine.
Thanks, Lauren.
Take good care,
Renee
Becca Ash says
Absolutely the best from scratch cake EVER!!
Renée says
You totally just made my morning, um, make that, my entire day, Becca!
I'm so thrilled you enjoyed the recipe and I truly appreciate the 5-star rating.
Have a great day!!
Renee
Magen says
Hi! Can frozen cherries be substituted for fresh? Ita tricky to find fresh cherries by ne this time of year!
Fran @ G'day Souffle' says
Renee, this is 'Fran' from G'day Souffle'. I saw your photo on Food Gawker- this looks great and will be in my tummy soon!
Renée says
Hi, Fran! Nice to meet you! Enjoy the cake! You’re going to love it!!
Renée
Jenni says
This cake is calling my name, Renee! I am a huge chocolate-cherry fan!
Renée says
Awesome, Jenni! I am too. Glad you like the cake!
Cathy says
How much cocoa is called for in this recipe?
Renée says
Wow, what a rookie mistake I made. Thanks so much for catching my error. It's 1/3 cup of cocoa powder. I have since made the adjustment on the recipe card.
Thanks again, Cathy!!
Renee
Tayler Ross says
You had me at double chocolate...and cherry...and cake 😉 this recipe looks totally amazing!
Renée says
Thank you, Tayler! It is!!
Allison says
Quite possibly my new favorite cake. I love the combo of chocolate and cherries. Thanks for sharing!
Renée says
My pleasure, Allison! It's my new favorite cake also. Enjoy!!