Prepare to be transported to dessert heaven with a cake that's about to revolutionize your baking game! This Cherry Chocolate Cream Cheese Bundt Cake is not just a dessert - it's a culinary masterpiece that combines the rich, decadent flavors of chocolate with the sweet, tangy burst of fresh cherries. Imagine cutting into a moist, velvety cake that's studded with juicy cherries and melty chocolate chips, creating a symphony of flavors that will make your taste buds dance with pure joy. Whether you're looking to impress guests or treat yourself to an extraordinary dessert, this recipe is guaranteed to become your new obsession!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and halved
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and set aside.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and well combined, using an electric mixer on medium speed.
- Gradually add granulated sugar to the butter-cream cheese mixture, beating until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Slowly incorporate the dry flour-cocoa mixture into the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the halved cherries and chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with chocolate ganache before serving.
Tips
- Room Temperature is Key: Ensure all your ingredients, especially butter, cream cheese, and eggs, are at room temperature. This helps create a smoother, more uniform batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Grease Like a Pro: Use a pastry brush to get into all the nooks and crannies of your bundt pan. A thorough greasing ensures your cake will release perfectly.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing. This helps it set and reduces the chance of breaking.
- Customize Your Topping: While powdered sugar is classic, try a chocolate ganache or cream cheese glaze for extra indulgence.
- Cherry Tip: Pat your cherries dry before adding to the batter to prevent excess moisture from affecting the cake's texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
