Cherry Chocolate Cream Cheese Bundt Cake Recipe
There’s something truly magical about a dessert that combines the deep richness of chocolate, the sweet-tart pop of cherries, and the creamy indulgence of cheesecake all in one bite. That’s exactly what you get with this Cherry Chocolate Cream Cheese Bundt Cake Recipe. Each slice is a stunning swirl of flavor, perfect for celebrations, holiday gatherings, or simply when you want to treat yourself and your loved ones to something extra special. It’s an easy, crowd-pleasing centerpiece that looks impressive but comes together effortlessly—my kind of baking!
Ingredients You’ll Need
This Cherry Chocolate Cream Cheese Bundt Cake Recipe shines because it takes simple, easily found ingredients and transforms them into a showstopper. Every component adds something wonderful, whether it’s flavor, texture, or that irresistible marbled appearance. Here’s what you’ll need and why each one matters:
- Chocolate cake mix (15.25 oz): The rich, moist foundation that makes this cake so decadent without any fuss.
- Vegetable oil (1/2 cup): Keeps the cake tender and moist, ensuring every bite is soft and luscious.
- Eggs (3 large, plus 1 extra for filling): Bind everything together and add richness to both the cake and the cream cheese swirl.
- Water (1 cup): Helps bring the batter together and create the perfect cake consistency.
- Cherry pie filling (1 can, 21 oz): The star ingredient for fruity bursts and gorgeous pockets of color throughout the cake.
- Cream cheese (1 package, 8 oz, softened): The secret to a dreamy, velvety swirl that contrasts beautifully with the chocolate.
- Granulated sugar (1/3 cup): Sweetens the cream cheese layer just right, so it stands out against the chocolate base.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the cream cheese filling.
- Semi-sweet chocolate chips (1/2 cup, optional): For extra melty chocolate pockets—highly recommended for chocolate lovers!
- Powdered sugar (for dusting, optional): A simple finishing touch that makes the cake look absolutely irresistible.
How to Make Cherry Chocolate Cream Cheese Bundt Cake Recipe
Step 1: Prepare Your Bundt Pan and Preheat the Oven
Before you begin mixing, preheat your oven to 350°F (175°C) and give your Bundt pan a generous coating of grease and flour. This step is key to ensuring your Cherry Chocolate Cream Cheese Bundt Cake Recipe releases flawlessly, showing off those gorgeous swirls when you invert it later. Don’t skip this, even if you have a nonstick pan!
Step 2: Make the Chocolate Cherry Cake Batter
In a large bowl, combine the chocolate cake mix, vegetable oil, three eggs, and water. Beat everything together for about two minutes until the batter is smooth and glossy. Next, gently fold in the cherry pie filling and chocolate chips if you’re using them. The cherries will create lovely bursts of fruit, and the chips melt into delicious pockets throughout the cake.
Step 3: Prepare the Cream Cheese Swirl
In a separate bowl, beat your softened cream cheese with the granulated sugar, one egg, and vanilla extract. Mix until the filling is completely smooth and creamy, with no lumps—this is what gives the Cherry Chocolate Cream Cheese Bundt Cake Recipe its signature marbled look and that luscious cheesecake surprise.
Step 4: Layer the Batter and Cream Cheese Filling
Pour half of your chocolate cherry batter into the prepared Bundt pan, smoothing it into an even layer. Carefully spoon the cream cheese mixture all around the center, doing your best to avoid touching the edges (this helps keep the swirl pretty and contained). Top with the remaining batter and smooth the surface gently with a spatula.
Step 5: Bake and Cool
Slide the pan into the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The cake should rise beautifully and fill your kitchen with incredible aromas. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack—this helps it set and makes unmolding much easier. Allow the cake to cool completely before dusting with powdered sugar and slicing into that gorgeous swirl.
How to Serve Cherry Chocolate Cream Cheese Bundt Cake Recipe
Garnishes
This cake hardly needs anything extra, but a dusting of powdered sugar makes it look even more inviting. For special occasions, drizzle with chocolate ganache or pile a few maraschino cherries or fresh cherries on top for a playful, festive touch. A dollop of whipped cream on the side never hurts either!
Side Dishes
Pair your Cherry Chocolate Cream Cheese Bundt Cake Recipe with a scoop of vanilla ice cream or a small bowl of fresh berries to cut the richness. For a celebratory brunch or dessert table, offer alongside coffee, espresso, or even a sweet dessert wine to complement the deep chocolate and cherry notes.
Creative Ways to Present
If you’re serving a crowd, slice the cake and arrange the wedges on a big platter, fanned out to showcase the marbled interior. For a more elegant presentation, serve individual slices on dessert plates with a drizzle of warm chocolate sauce. You can even cut the cake into bite-sized cubes and skewer them for a fun party treat!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store in an airtight container in the refrigerator. The flavors actually deepen and improve after a day, making this Cherry Chocolate Cream Cheese Bundt Cake Recipe a great make-ahead option for busy weeks or entertaining.
Freezing
This cake freezes beautifully. Slice and wrap individual pieces or the whole cake in plastic wrap, then foil, and freeze for up to three months. Thaw in the refrigerator overnight before serving for best texture and flavor.
Reheating
While this cake is delicious cold, you can gently warm individual slices in the microwave for about 10–15 seconds. If you love melty chocolate chips and a slightly gooey texture, this little trick makes each bite even more irresistible!
FAQs
Can I use homemade cherry filling instead of canned?
Absolutely! Homemade cherry pie filling brings a fresh, vibrant flavor to the Cherry Chocolate Cream Cheese Bundt Cake Recipe. Just make sure it’s thick and cool before folding it into the batter, so the texture stays perfect.
What’s the best way to prevent the cream cheese layer from sinking?
Make sure to spoon the cream cheese filling gently over the first layer of batter and avoid spreading it to the edges of the pan. This helps keep the swirl centered and prevents it from merging with the outer cake layer.
Can I make this cake without a Bundt pan?
While the classic ring shape is part of the fun, you can use a tube pan or even a 9×13-inch baking dish. Just adjust the baking time and keep an eye on the cake for doneness.
Is it possible to make this recipe gluten-free?
Yes! Substitute your favorite gluten-free chocolate cake mix for the standard one. Double-check that your cherry pie filling and chocolate chips are also gluten-free, and you’re good to go.
Can I add nuts or other mix-ins?
Definitely. Chopped toasted pecans, walnuts, or even a handful of white chocolate chips work beautifully in the Cherry Chocolate Cream Cheese Bundt Cake Recipe. Just fold them in with the cherries if you’d like a bit more crunch or flavor dimension.
Final Thoughts
If you’re looking for a dessert that’s as easy as it is dazzling, this Cherry Chocolate Cream Cheese Bundt Cake Recipe is sure to become a fast favorite. With its swoon-worthy layers, crowd-pleasing flavors, and effortless assembly, it’s the kind of treat you’ll want to make again and again. Give it a try—you’re about to create a new tradition!
Print
Cherry Chocolate Cream Cheese Bundt Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cherry Chocolate Cream Cheese Bundt Cake combines rich chocolate cake with a luscious cherry swirl and creamy cheesecake filling for an indulgent dessert perfect for any occasion.
Ingredients
Chocolate Cake Batter
- 1 box chocolate cake mix (15.25 oz)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 can (21 oz) cherry pie filling
- 1/2 cup semi-sweet chocolate chips (optional)
Cream Cheese Filling
- 1 package (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Garnish
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake releases easily after baking.
- Make the Chocolate Cake Batter: In a large mixing bowl, combine the chocolate cake mix, vegetable oil, eggs, and water. Beat together until the mixture is smooth and well blended, approximately 2 minutes. Gently fold in the cherry pie filling and chocolate chips if using, being careful not to overmix.
- Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy without lumps.
- Layer the Cake: Pour half of the chocolate cherry batter into the prepared Bundt pan, spreading it evenly. Spoon the cream cheese mixture over the batter, carefully avoiding the edges to prevent mixing. Top with the remaining chocolate cherry batter, smoothing the surface evenly.
- Bake the Cake: Place the Bundt pan in the preheated oven and bake for 45 to 50 minutes. Insert a toothpick into the center to check doneness; it should come out clean when done.
- Cool and Serve: Let the cake cool in the pan for about 15 minutes, then invert it carefully onto a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired before slicing and serving.
Notes
- For extra indulgence, drizzle with chocolate ganache or top with additional cherry pie filling before serving.
- Store leftover cake in the refrigerator for up to 4 days to maintain freshness.
- Make sure cream cheese is softened to room temperature for a smooth filling.
- Use a toothpick test to avoid over- or under-baking the cake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
