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Cherry Chocolate Cream Cheese Bundt Cake

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Cherry Chocolate Cream Cheese Bundt Cake is a rich and indulgent dessert that blends the tangy sweetness of cherries, the decadence of chocolate, and the creamy smoothness of cream cheese. Baked in a stunning bundt pan, this cake is perfect for special occasions or anytime you crave a slice of something spectacular.

Why You’ll Love This Recipe

  1. A luscious combination of chocolate, cherries, and cream cheese.
  2. Visually stunning and perfect for gatherings.
  3. Moist and rich with a deliciously creamy filling.
  4. Easy to make with simple ingredients.
  5. A crowd-pleaser that tastes as good as it looks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Eggs
  • Vegetable oil
  • Buttermilk
  • Vanilla extract
  • Cherry pie filling

For the Cream Cheese Filling

  • Cream cheese, softened
  • Granulated sugar
  • Egg
  • Vanilla extract

Optional Glaze

  • Semi-sweet chocolate chips
  • Heavy cream

Directions

this recipe

Prepare the Bundt Pan

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or use a nonstick baking spray.

Make the Chocolate Cake Batter

  1. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, beat together the sugar, eggs, oil, buttermilk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until combined.

Prepare the Cream Cheese Filling

  1. In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

Assemble the Cake

  1. Pour half of the chocolate cake batter into the prepared bundt pan. Spread the cream cheese filling evenly over the batter.
  2. Spoon the cherry pie filling on top of the cream cheese layer, avoiding the edges.
  3. Top with the remaining chocolate cake batter, spreading it gently to cover the filling.

Bake and Cool

  1. Bake for 50–60 minutes or until a toothpick inserted into the cake (avoiding the center filling) comes out clean.
  2. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Optional Glaze

  1. Heat the heavy cream until just simmering and pour over the chocolate chips. Stir until smooth, then drizzle over the cooled cake.

Servings and Timing

  • Servings: Serves 12–14
  • Prep Time: 20 minutes
  • Cook Time: 50–60 minutes
  • Total Time: 1 hour 20 minutes

Variations

  • Cherry-Free Option: Swap cherry pie filling with raspberry or strawberry preserves.
  • Nutty Addition: Add chopped pecans or walnuts to the batter for added crunch.
  • White Chocolate Twist: Use white chocolate chips for a sweeter glaze.
  • Marble Effect: Swirl the cream cheese filling lightly with a toothpick for a marbled look.
  • Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.

Storage/Reheating

  • Storage: Store in an airtight container in the refrigerator for up to 4–5 days.
  • Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.
  • Reheating: Bring slices to room temperature or microwave individual servings for 10–15 seconds.

FAQs

1. Can I use fresh cherries instead of cherry pie filling?

Yes, toss fresh or frozen cherries with a little sugar and cornstarch before using.

2. Do I need to refrigerate this cake?

Yes, because of the cream cheese filling, refrigerate the cake to keep it fresh.

3. Can I make this cake without a bundt pan?

Yes, you can use a 9×13-inch pan or two loaf pans, but baking times may vary.

4. Can I add chocolate chips to the batter?

Absolutely! Mini chocolate chips work well and add extra richness.

5. How do I prevent the filling from leaking?

Ensure the filling stays away from the edges and is fully covered by the top layer of batter.

6. What type of cocoa powder is best?

Unsweetened natural cocoa powder is ideal for this recipe.

7. Can I use a boxed cake mix?

Yes, a chocolate cake mix can save time, but the homemade batter is more flavorful.

8. What if my glaze is too thick?

Add a teaspoon of warm cream or milk to thin it to your desired consistency.

9. How do I slice the cake neatly?

Use a sharp knife, wiping it clean between cuts, for clean slices.

10. Can I double the cream cheese filling?

Yes, but it may affect the structure of the cake, so adjust baking time as needed.

Conclusion

Cherry Chocolate Cream Cheese Bundt Cake is a decadent dessert that combines classic flavors in a stunning presentation. Whether you’re celebrating a special occasion or treating yourself, this cake is sure to impress. Give it a try and enjoy the perfect harmony of chocolate, cherries, and cream cheese!

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Cherry Chocolate Cream Cheese Bundt Cake

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Cherry Chocolate Cream Cheese Bundt Cake combines the rich flavors of chocolate and cream cheese with bursts of sweet cherries. Moist, decadent, and perfect for any celebration, this cake is a show-stopper with its irresistible layers and flavor.

Ingredients

Units Scale

For the Cake Batter:

  • 1 box (15.25 oz or 432 g) chocolate cake mix
  • 1/2 cup (120 ml) vegetable oil
  • 3 large eggs
  • 1 cup (240 ml) water
  • 1 cup (150 g) canned cherry pie filling

For the Cream Cheese Filling:

  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Glaze (Optional):

  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp (30–45 ml) milk or heavy cream
  • 1/4 tsp vanilla extract
  • Fresh cherries or chocolate shavings for garnish

Instructions

1. Preheat the Oven and Prepare the Pan:

  • Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray it with non-stick baking spray.

2. Make the Cake Batter:

  • In a large bowl, combine the chocolate cake mix, vegetable oil, eggs, and water. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
  • Fold in the cherry pie filling gently until evenly distributed.

3. Make the Cream Cheese Filling:

  • In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

4. Assemble the Cake:

  • Pour half of the chocolate cake batter into the prepared Bundt pan.
  • Spoon the cream cheese mixture evenly over the batter, avoiding the edges.
  • Pour the remaining chocolate cake batter on top, spreading it gently to cover the cream cheese layer.

5. Bake the Cake:

  • Bake for 45-50 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese center) comes out clean.
  • Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

6. Make the Glaze (Optional):

  • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

7. Serve:

  • Garnish with fresh cherries or chocolate shavings if desired. Slice and enjoy!

Notes

  • For a deeper chocolate flavor, add 1/2 cup of mini chocolate chips to the batter.
  • If you prefer a stronger cherry flavor, mix 1/2 tsp of almond extract into the cherry pie filling before adding it to the batter.
  • Store the cake in an airtight container in the fridge for up to 5 days.

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