Description
This Cherry Chocolate Cream Cheese Bundt Cake combines rich chocolate cake with a luscious cream cheese layer and tangy cherry pie filling, creating a moist and decadent dessert perfect for special occasions or afternoon treats. The bundt cake features a tender crumb enhanced by the addition of hot coffee and a smooth cream cheese swirl studded with cherries, topped with a glossy cherry glaze.
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 Layer
- 16 ounces cream cheese, softened
- 1 large egg
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
Cherry Topping
- 1 can (21 ounces) cherry pie filling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter and flour or use a baking spray to prevent sticking.
- Mix Dry Ingredients: In a stand mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed until evenly incorporated.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Add Wet to Dry: Gradually add the wet ingredients to the dry mixture in the stand mixer while mixing on low speed. After combining, slowly pour in the hot brewed coffee and mix until just combined, then set the batter aside.
- Prepare Cream Cheese Layer: In a medium bowl, beat together softened cream cheese, egg, sugar, and vanilla extract until the mixture is smooth and creamy. Set aside.
- Separate Cherries from Glaze: Using a large-hole strainer, strain the cherry pie filling to separate the cherries from the glaze, reserving the glaze for later and setting the cherries aside.
- Incorporate Cherries into Batter: Gently fold half of the strained cherries into the cake batter to distribute them evenly.
- Layer the Batter and Filling: Pour one-third of the cherry-laden cake batter into the prepared bundt pan. Carefully spoon the cream cheese mixture evenly over the batter. Add the remaining strained cherries evenly on top of the cream cheese layer, then pour the remaining cake batter over the cherries, smoothing the top.
- Bake the Cake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese layer) comes out clean.
- Cool the Cake: Allow the cake to cool in the pan completely before attempting to remove it. If sticking is a concern, carefully loosen and remove the cake after it has cooled for about 15 minutes.
- Apply Cherry Glaze: Once the cake is fully cooled and removed from the pan, brush or drizzle the reserved cherry glaze over the top of the cake for added flavor and shine.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Using hot coffee enhances the chocolate flavor and creates a moist cake texture.
- For best results, allow the cake to cool completely before glazing to prevent the glaze from melting off.
- You can substitute cherry pie filling with fresh or frozen cherries if desired, adjusting sweetness accordingly.
- Greasing and flouring the bundt pan properly helps with easy cake release.
- Test cake doneness by inserting a toothpick into the cake portion, avoiding the cream cheese layer as it will not set the same way.