Indulge in a delightful symphony of flavors with our Cherry Chocolate Chip Bundt Cake, a moist, tender, and intensely satisfying dessert. Perfect for any celebration or a cozy treat, this cake is surprisingly easy to make and promises to be a year-round favorite!
Irresistible Cherry Chocolate Chip Bundt Cake: A Dessert Masterpiece
There are some flavor combinations that are simply timeless, and the pairing of rich chocolate with sweet, tart cherries is undoubtedly one of them. This Cherry Chocolate Chip Bundt Cake takes that classic duo to new heights, delivering a dessert experience that is both comforting and elegantly unique. With its beautiful bundt shape, studded with luscious maraschino cherries and decadent chocolate chips, and crowned with a vibrant cherry-flavored glaze, this cake is more than just a treat – it’s a celebration in every slice.
Whether you’re hosting a gathering, looking for a show-stopping potluck contribution, or simply craving a truly exceptional homemade cake, this recipe is designed to impress. It breaks away from traditional cake flavors, offering a refreshing and irresistible taste that will have everyone asking for the recipe. The tender crumb, bursting with juicy cherries and pockets of melty chocolate, topped with a sweet, subtly almond-kissed glaze, creates a truly unforgettable experience. Get ready to bake a cake that stands out from the crowd!
Why This Chocolate Cherry Bundt Cake Is a Must-Try
This isn’t just another cake recipe; it’s a carefully crafted indulgence designed for maximum flavor and ease. Here’s why our Cherry Chocolate Chip Bundt Cake deserves a top spot in your baking repertoire:
- **Unforgettable Flavor Combination:** The marriage of sweet maraschino cherries and rich chocolate is simply divine. It’s a comforting yet sophisticated taste that appeals to a wide range of palates.
- **Perfect for Any Occasion:** From holiday feasts to casual family dinners, birthday parties to bridal showers, this cake fits right in. Its elegant appearance and unique flavor make it a crowd-pleaser year-round.
- **Surprisingly Simple to Make:** Despite its impressive look and taste, this bundt cake is straightforward to prepare. Even novice bakers can achieve stunning results with our clear, step-by-step instructions.
- **Moist and Tender Crumb:** Thanks to carefully selected ingredients and precise measurements, the cake boasts an incredibly moist and tender texture that practically melts in your mouth.
- **Vibrant Glaze Finish:** The glossy, cherry-infused glaze not only adds another layer of flavor but also creates a beautiful finish that makes the cake truly stand out.
- **Versatile and Adaptable:** While perfect as written, this recipe is also flexible. You can experiment with different chocolate varieties or even add a hint of other extracts to customize it to your liking.
Frequently Asked Questions: Your Cherry Chocolate Chip Cake Baking Guide
For this recipe, a standard 12-cup bundt pan is ideal. This is the most common size found in stores and ensures your cake bakes evenly and rises beautifully, filling the pan without overflowing. Using a pan that is too small might lead to batter spilling over, while a much larger pan could result in a flatter, drier cake. Always check the capacity of your bundt pan before starting.
Absolutely! If you don’t have a bundt pan, or prefer a different shape, this recipe can be successfully baked in a 9×13-inch rectangular baking pan. The baking time might need slight adjustment, typically ranging from 45-55 minutes, as flatter cakes tend to bake a bit faster. Always perform the toothpick test to ensure it’s fully cooked through.
No food processor? No problem! While a food processor makes quick work of chopping the maraschino cherries, you can easily achieve similar results by hand. Simply drain the cherries thoroughly, pat them dry with a paper towel to remove excess moisture, and then use a sharp knife to finely chop them. Aim for small, even pieces to ensure they distribute well throughout the batter.
We highly recommend using mini semi-sweet chocolate chips for this Cherry Chocolate Chip Cake. Their smaller size ensures that the chocolate flavor isn’t overwhelming and allows for a more even distribution throughout each bite of the cake. This creates a balanced flavor profile with the cherries. However, feel free to use regular-sized semi-sweet chocolate chips if you prefer a bolder chocolate presence. You can also experiment with milk chocolate chips for a sweeter cake, or dark chocolate chips for a more intense, sophisticated contrast with the cherries.
Bundt cake sticking is a common frustration, but it’s entirely preventable! The most common reasons are insufficient greasing or trying to unmold the cake before it has cooled slightly. The secret to a perfect release lies in liberal and proper preparation of the pan. We strongly recommend using a non-stick cooking spray specifically designed for baking, which contains flour. Brands like Baker’s Joy or Pam Baking Spray are excellent choices. Spray the entire interior surface of the bundt pan generously, ensuring all nooks and crannies are coated. Don’t forget the center tube! After baking, allow the cake to cool in the pan on a wire rack for about 10-15 minutes. This allows the cake to firm up slightly and pull away from the sides. Then, invert it onto the cooling rack and let it cool completely.
This cake keeps beautifully! Once cooled and glazed, it can be stored covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Ensure it’s in an airtight container to maintain its moisture. For longer storage, this cake freezes exceptionally well. For best results, freeze the cake without the glaze. Wrap the cooled cake tightly in plastic wrap, then an additional layer of aluminum foil, and place it in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. To defrost, simply remove it from the freezer and let it thaw in the refrigerator overnight, or at room temperature for a few hours. Once defrosted, prepare and pour the fresh glaze, then serve.
Essential Ingredients for Your Cherry Chocolate Chip Bundt Cake
Gathering your ingredients beforehand is key to a smooth baking process. Here’s a comprehensive list of what you’ll need to create this delectable Cherry Chocolate Chip Bundt Cake, separated for the cake itself and the irresistible glaze.
Cake Ingredients:
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Cornstarch (for a tender crumb)
- Baking powder
- Salt
- Milk
- Mini semi-sweet chocolate chips
- Maraschino cherries, drained and chopped (remember to reserve the juice for the glaze!)
Glaze Ingredients:
- Powdered sugar
- Melted unsalted butter
- Maraschino cherry juice (reserved from the jar)
- Almond extract (enhances the cherry flavor beautifully)
Optional Garnish:
- Milk chocolate baking bar (for shaving)
How to Bake the Perfect Cherry Chocolate Chip Bundt Cake
Follow these detailed steps to create a beautiful and delicious Cherry Chocolate Chip Bundt Cake that will impress everyone.
- **Prepare Your Oven and Pan:** Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the correct temperature when the cake is ready to go in. Liberally spray a 12-cup bundt cake pan with a non-stick cooking spray that contains flour (like Baker’s Joy) to prevent sticking. This is a crucial step for a clean release.
- **Cream Butter and Sugar:** In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a hand mixer, beat together the softened unsalted butter and granulated sugar. Continue to beat until the mixture is light, fluffy, and pale in color, typically for 2-3 minutes. This process incorporates air, contributing to the cake’s tender texture.
- **Incorporate Eggs and Vanilla:** Add the large eggs to the butter-sugar mixture one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is combined. Finally, mix in the vanilla extract, stirring until fragrant. Set this wet mixture aside.
- **Whisk Dry Ingredients:** In a separate medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. The cornstarch helps create a wonderfully soft and tender cake crumb. Make sure these dry ingredients are thoroughly combined to ensure leavening agents are evenly distributed.
- **Alternate Wet and Dry:** Gradually add half of the whisked dry ingredients into the wet butter mixture. Mix on low speed just until combined; avoid overmixing.
- **Add Milk:** Pour in the milk and mix until it’s fully incorporated into the batter. This adds essential moisture.
- **Finish Dry Ingredients:** Add the remaining dry ingredients to the bowl and mix only until combined. Overmixing at this stage can develop the gluten in the flour too much, resulting in a tough cake. A few streaks of flour are acceptable, as they will disappear when you fold in the next additions.
- **Fold in Cherries and Chocolate Chips:** With a rubber spatula, gently fold in the mini semi-sweet chocolate chips and the drained, chopped maraschino cherries. Distribute them evenly throughout the batter without overworking it.
- **Bake the Cake:** Pour the prepared batter evenly into the greased bundt pan. Gently tap the pan on the counter a couple of times to release any air bubbles and settle the batter. Bake for 55-60 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- **Cooling Process:** Once baked, remove the bundt pan from the oven and allow the cake to cool in the pan on a wire rack for exactly 10 minutes. This cooling period is critical for the cake to firm up before unmolding. After 10 minutes, carefully invert the cake onto the cooling rack and allow it to cool completely before glazing. Patience here ensures a beautifully intact cake.
- **Prepare and Apply Glaze:** Once the cake is fully cooled, prepare the vibrant cherry glaze. In a medium bowl, combine the powdered sugar, melted unsalted butter, maraschino cherry juice (start with 3 tablespoons and add more if needed), and almond extract. Whisk until the glaze is smooth and has a pourable consistency. If it’s too thick, add a tiny bit more cherry juice; if too thin, add a little more powdered sugar. Pour the delicious glaze evenly over the top of the cooled bundt cake, allowing it to drip attractively down the sides.
- **Optional Garnish & Serve:** For an extra touch of elegance, use a vegetable peeler to shave curls of a milk chocolate baking bar over the glazed cake. This adds a beautiful visual appeal and another layer of chocolatey goodness. Slice and enjoy your magnificent Cherry Chocolate Chip Bundt Cake!
Baking Tips for a Perfect Bundt Cake
- **Room Temperature Ingredients:** Ensure your butter, eggs, and milk are at room temperature. This allows them to cream together more easily, creating a smoother, more emulsified batter that traps air better, resulting in a lighter and more uniform cake crumb.
- **Accurate Measuring:** Baking is a science! Use proper measuring techniques for both wet and dry ingredients. For flour, spoon it into your measuring cup and then level it off with a straight edge; don’t scoop directly from the bag.
- **Don’t Overmix:** Overmixing the batter, especially after adding the flour, can lead to a tough cake. Mix only until the ingredients are just combined.
- **Proper Pan Preparation:** As mentioned in the FAQ, this is paramount for bundt cakes. Use a good quality non-stick spray with flour, and coat every crevice.
- **Patience with Cooling:** Resist the urge to flip your bundt cake out of the pan too soon. The 10-15 minute cooling period in the pan is crucial for the cake to set and detach cleanly.
- **Toothpick Test for Doneness:** Always rely on the toothpick test. Insert a toothpick into the thickest part of the cake; if it comes out clean or with a few moist crumbs, it’s done. If it’s wet, continue baking for a few more minutes.
- **Glaze Consistency:** Adjust your glaze by adding tiny amounts of cherry juice for thinner consistency or powdered sugar for a thicker one. You want it to be pourable but not watery.
Elevate Your Dessert: Creative Variations & Serving Suggestions
While this Cherry Chocolate Chip Bundt Cake is perfect as is, you can always get creative and customize it to your liking:
- **Chocolate Variations:** Experiment with white chocolate chips, dark chocolate chunks, or even a blend of different chocolate types. A mixture of mini semi-sweet and white chocolate chips would add an interesting visual and flavor contrast.
- **Nutty Additions:** Fold in half a cup of finely chopped pecans, walnuts, or almonds with the chocolate chips and cherries for an added crunch and nutty flavor.
- **Citrus Zest:** A teaspoon of orange or lemon zest can brighten the flavor profile and complement both the cherries and chocolate beautifully.
- **Boozy Twist:** For an adult version, soak the drained maraschino cherries in a tablespoon or two of kirsch (cherry brandy) or a complementary liqueur like Amaretto for 30 minutes before folding them into the batter. You could also add a tiny splash of the liqueur to the glaze.
- **Different Extracts:** While almond extract pairs wonderfully with cherry, you could try a touch of cherry extract for an even bolder cherry flavor in the glaze, or even a hint of coconut extract for a tropical twist.
Serving Suggestions:
This cake is hearty enough to be served on its own, but a few simple additions can make it even more special:
- A scoop of vanilla bean ice cream or cherry ice cream.
- A dollop of freshly whipped cream.
- A light dusting of powdered sugar (in addition to or instead of the glaze).
- Fresh cherries (if in season) or extra maraschino cherries for garnish.
No matter how you choose to enjoy it, this Cherry Chocolate Chip Bundt Cake is destined to become a beloved favorite in your home.
More Delicious Recipes You Must Try!
- Cherry Chocolate Chip Bars
- Cherry Chocolate Chip Cupcakes
- The Best 7-Up Cake
- Pineapple Upside Down Bundt Cake
- White Chocolate Raspberry Cake
- Homemade Cherry Pie Bars
- Cherry Crumble Danishes
- Maraschino Cherry Cake
Cherry Chocolate Chip Cake
Full of chocolate and cherries, this Cherry Chocolate Chip Cake is a fun year-round cake that is super tasty, easy and perfect for gatherings!
Average Rating: 5 out of 5 stars (1 vote)
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Ingredients
Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 6 Tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- ¾ cup mini semi-sweet chocolate chips
- 10 ounce jar maraschino cherries, drained and chopped (keep the juice)
Glaze:
- 1 cup powdered sugar
- 1 Tablespoon melted unsalted butter
- 3-4 Tablespoons maraschino cherry juice
- ½ teaspoon almond extract
Garnish Toppings:
- 1 milk chocolate baking bar (optional)
Instructions
- Preheat the oven to 350F degrees. Spray a 12-cup bundt cake pan with non-stick cooking spray (I like the kind that has flour in it).
- In a large bowl, using a stand or hand mixer, beat together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing after each one. Mix in the vanilla. Set aside.
- In another bowl, whisk together the dry ingredients – flour, cornstarch, baking powder, and salt. Pour half of the dry ingredients into the bowl of wet ingredients and mix just until combined.
- Mix in the milk until fully incorporated. Add the remaining dry ingredients and mix until combined. Do not over mix.
- With a spatula, stir in the chocolate chips and cherries.
- Pour batter into the prepared bundt pan and bake for 55-60 minutes. The cake is done when the top is golden brown and a toothpick inserted into the middle comes out clean.
- Once done, allow the cake to cool for 10 minutes. Remove the cake from the pan and cool completely on a cooling rack.
- Once cooled, prepare the glaze. In a large bowl, combine the glaze ingredients and whisk until smooth. Pour the glaze all over the top of the cake.
- (Optional Garnish) Using a vegetable peeler, shred the baking bar along the top of the cake for a garnished look.
Notes
- This can also be made in a 9×13-inch baking pan.
- If you do not have a food processor you can chop the cherries by hand.
- Any of your favorite flavor of chocolate chips can be used.
- This can be frozen, see my tips above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.