Description
Indulgent cherry chocolate cream cheese bundt cake invites sweet-toothed dessert enthusiasts on a delightful culinary journey. Rich layers of chocolate, tangy cherries, and creamy cheese promise a luxurious slice that will transport your taste buds to pure bliss.
Ingredients
Scale
Main Ingredients:
- 1 box (15.25 ounces or 432 grams) chocolate cake mix
- 1 cup (150 grams) canned cherry pie filling
- 3 large eggs
Cream Cheese Ingredients:
- 8 ounces (225 grams) cream cheese, softened
- ⅓ cup (65 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Liquid and Supplementary Ingredients:
- ½ cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) water
- 1 cup (120 grams) powdered sugar
- 2–3 tablespoons (30–45 milliliters) milk or heavy cream
- ¼ teaspoon vanilla extract
- Fresh cherries or chocolate shavings for garnish
Instructions
- Thoroughly coat the interior of a Bundt pan using non-stick baking spray or generously grease and dust with flour to prevent cake from sticking.
- Heat the oven to a precise 350F (175C), ensuring the temperature is consistent for even baking.
- In a spacious mixing bowl, cream together softened cream cheese and butter until the mixture becomes light, smooth, and fully incorporated.
- Gradually introduce granulated sugar to the creamed mixture, whipping until the texture becomes fluffy and the sugar dissolves completely.
- Incorporate eggs one at a time, blending thoroughly after each addition to create a uniform consistency.
- Sift together dry ingredients – flour, baking powder, and salt – ensuring no lumps remain.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to maintain a tender cake crumb.
- Carefully fold fresh or thawed cherries and chocolate chips into the batter, distributing them evenly throughout.
- Transfer the velvety batter into the prepared Bundt pan, smoothing the surface with a spatula for an even distribution.
- Position the pan in the preheated oven and bake for approximately 50-60 minutes, or until a slender toothpick inserted near the center emerges clean.
- Remove the cake from the oven and allow it to cool within the pan for 15 minutes before delicately inverting onto a wire rack.
- Let the cake cool completely before applying glaze or powdered sugar for a stunning finishing touch.
Notes
- Select fresh, ripe cherries for the most vibrant flavor and natural sweetness in your cake.
- Use room temperature cream cheese and butter to ensure smooth, lump-free mixing and better cake texture.
- Drain maraschino cherries thoroughly to prevent excess moisture from affecting the cake’s consistency.
- Dust the Bundt pan with cocoa powder instead of flour for a richer chocolate appearance and no white residue.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 26 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg