Description
This Cherry Chocolate Cream Cheese Bundt Cake is a decadent dessert featuring a moist chocolate cake infused with coffee, layered with a creamy vanilla cream cheese filling, and studded with juicy cherries. The cake is finished with a glossy cherry glaze, balancing rich chocolate flavors with tart fruitiness, perfect for any celebration or indulgent 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 Topping and Glaze
- 1 can (21 ounces) cherry pie filling
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter and dust it with flour, or alternatively, use a baking spray with flour to prevent sticking.
- Mix dry ingredients: In a stand mixer on low speed, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until evenly incorporated.
- Mix wet ingredients: In a separate bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry mixes: Gradually add the wet ingredient mixture to the dry ingredients in the stand mixer, blending on low speed. Then slowly pour in the hot brewed coffee and mix until just combined. Set this chocolate cake batter aside.
- Prepare cream cheese filling: In a medium bowl, beat the softened cream cheese, one egg, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Set aside this filling.
- Strain cherries: Using a large-hole strainer, separate the cherries from the cherry pie filling glaze. Set the cherries aside and save the glaze for later use as a topping.
- Incorporate cherries into batter: Fold half of the strained cherries carefully into the chocolate cake batter to distribute the fruit evenly.
- Layer the cake: Pour one-third of the cake batter into the prepared bundt pan, smoothing the surface. Spoon the cream cheese filling gently over this cake layer, spreading evenly. Distribute the remaining strained cherries on top of the cream cheese layer. Finally, pour the remaining cake batter over the cherries, covering them completely.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the cake; it should come out clean or with a few moist crumbs attached.
- Cool the cake: Allow the cake to cool completely in the pan before attempting to remove it. If worried about sticking, wait about 15 minutes before carefully releasing the cake from the pan.
- Glaze and serve: Once the cake has cooled, use the reserved cherry filling glaze to coat the top of the cake, adding a shiny, sweet finish before serving.
Notes
- Using hot coffee in the batter enhances the chocolate flavor and results in a moist cake.
- Make sure cream cheese is softened to avoid lumps in the filling.
- Separating cherries from the glaze prevents the cake from becoming soggy and gives a beautiful glossy finish.
- Grease and flour the bundt pan well to ensure easy release after baking.
- The cake can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Serve the cake slightly chilled or at room temperature for best texture and flavor.
