Introduction to Cherry Bundt Cake

There’s something incredibly cozy about baking, don’t you think? As a passionate home cook, I find it brings a sense of calm to my often hectic days. One of my all-time favorite recipes is the Cherry Bundt Cake. It’s a delightful treat that seamlessly merges convenience with flavor. Whether you’re preparing for a family gathering or simply need a sweet escape after a long day, this cake is just perfect. Plus, it’s stunning to look at, making it an ideal centerpiece for any occasion. Trust me, your loved ones will appreciate every delicious slice!

Why You’ll Love This Cherry Bundt Cake

This Cherry Bundt Cake is not just another dessert; it’s a culinary hug! It’s simple to whip up, which is crucial for busy moms like me. The sweetness of the cherries coupled with the moist cake creates a flavor explosion. Plus, it’s versatile enough for any occasion, be it a birthday party or a cozy weeknight treat. You’ll find yourself reaching for seconds without guilt!

Ingredients for Cherry Bundt Cake

Gathering the right ingredients is half the battle, and for this Cherry Bundt Cake, you don’t need anything too fancy. Let’s dive into what makes this delectable cake a hit in my kitchen.

All-purpose flour: This is the backbone of the cake, giving it structure. You can use whole wheat flour for a healthier twist.
Baking powder: This is your leavening agent, helping the cake rise to fluffy perfection!
Baking soda: It enhances browning and works with the other ingredients to create a light texture.
Salt: A pinch of salt elevates flavors, bringing out the sweetness of the cherries.
Unsalted butter: It adds richness and moisture. Always soften it for easy creaming!
Granulated sugar: This sweetens the cake and contributes to that delightful soft crumb.
Large eggs: Eggs bind everything together. They also add moisture and help with rising.
Vanilla extract: This classic flavor enhances the overall taste, adding warmth and depth.
Almond extract: A little goes a long way! It adds a marvelous nutty note that pairs beautifully with cherries.
Sour cream: This secret ingredient keeps the cake moist and tender, giving it a decadently rich flavor.
Fresh or frozen pitted cherries: The star of the show! Make sure if you’re using frozen cherries, they’re thawed and drained for the best texture in your cake.
Chopped pecans or walnuts: Totally optional, but these nuts offer delightful crunch and depth. Feel free to skip them if you prefer.
Powdered sugar or glaze: Use this to finish off your cake. A light dusting adds a pretty touch, while a glaze takes it to the next level!

Exact measurements for these ingredients can be found at the bottom of the article and are available for easy printing. With just these few simple items, you’ll create a Cherry Bundt Cake that’s utterly irresistible!

How to Make Cherry Bundt Cake

Making a Cherry Bundt Cake is like a mini adventure in your kitchen! I promise, each step is easy to follow. Let’s dive right into the process so you can whip up this lovely cake in no time.

Step 1: Preheat and Prepare the Pan

First things first, preheat your oven to 350°F (175°C). This little magic trick ensures your cake bakes evenly. While that’s heating up, take your 10-inch bundt pan and grease it well. A sprinkle of flour goes a long way to prevent sticking. No one wants a cake that refuses to budge!

Step 2: Mix the Dry Ingredients

Grab a medium-sized bowl and whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This mix lays the foundation for a fluffy cake. Set this bowl aside while you move on to the fun part!

Step 3: Cream the Butter and Sugar

In a large bowl, cream 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar until the mixture becomes light and fluffy. This step is crucial as it creates air pockets in the batter. I like to imagine it as giving your cake a little hug of flavor!

Step 4: Incorporate Eggs and Extracts

Now, crack in 3 large eggs, one at a time. Beat well after each addition to ensure they blend in smoothly. Then, stir in 1 teaspoon of vanilla extract and 1 teaspoon of almond extract. The aroma is a delightful sneak peek of what’s to come!

Step 5: Combine Flour Mixture with Sour Cream

It’s time to bond the dry ingredients with 1 cup of sour cream. Alternate adding the flour mixture and the sour cream, starting and ending with the flour. Mix until just combined. This keeps the cake from becoming dense, allowing it to stay light and scrumptious!

Step 6: Fold in Cherries and Nuts

Gently fold in 1 ½ cups of pitted cherries and ¼ cup of chopped nuts (if using). Don’t overmix here! You want to maintain that fluffy texture, and the cherries will naturally spread throughout the batter.

Step 7: Pour the Batter and Bake

Pour your beautiful batter into the prepared bundt pan. Smooth out the top with a spatula. Pop the pan in the oven and bake for 50–60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, you’re in the clear!

Step 8: Cool and Serve

Once baked to perfection, let the cake cool in the pan for about 15 minutes. Then, invert it onto a wire rack to cool completely. After cooling, dust with powdered sugar or drizzle with glaze if you’re feeling fancy! Now, your Cherry Bundt Cake is ready to impress!

Tips for Success

Always use room temperature ingredients for a smoother batter.
Don’t overmix when adding the flour; it keeps the cake light and airy.
If using frozen cherries, make sure they are thawed and drained to prevent excess moisture.
Let the cake cool in the pan before inverting to avoid crumbling.
Experiment with different nuts or fruit for exciting variations!

Equipment Needed

10-inch bundt pan: A must for that beautiful shape; a tube pan works too if you’re in a pinch.
Mixing bowls: Use medium and large bowls to keep things organized.
Whisk: A trusty whisk will ensure your dry ingredients are properly combined.
Electric mixer: This makes creaming the butter and sugar a breeze, but a good old-fashioned whisk will do!
Spatula: Great for folding in cherries and for smoothing the batter.

Variations on Cherry Bundt Cake

Chocolate Cherry Bundt Cake: Add ½ cup of cocoa powder to the dry ingredients for a rich chocolatey twist!
Coconut Cherry Bundt Cake: Mix in 1 cup of shredded coconut for a tropical flair that pairs beautifully with cherries.
Gluten-Free Cherry Bundt Cake: Substitute all-purpose flour with a gluten-free blend for a delightful dessert everyone can enjoy.
Lemon Cherry Bundt Cake: Add the zest of one lemon to the batter for a refreshing zing that complements the cherries.
Chia Seed Cherry Bundt Cake: For a healthier variation, replace some butter with mashed avocado and add 2 tablespoons of chia seeds to the batter.

Serving Suggestions for Cherry Bundt Cake

Pair with a scoop of vanilla ice cream for a nostalgic treat that melts in your mouth.
Serve with a dollop of whipped cream and a sprig of mint for a fresh touch.
Brew a cup of coffee or tea to enhance the cake’s flavors.
Drizzle with a simple glaze for an elegant presentation that impresses guests.
Dust with powdered sugar just before serving for a beautiful, snowy finish.

FAQs about Cherry Bundt Cake

Can I use frozen cherries for this recipe? Absolutely! Just ensure that they are thawed and well-drained before folding them into the batter. This keeps the cake from becoming soggy.

How should I store leftover Cherry Bundt Cake? You can store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, and it should last about a week.

Can I make this cake ahead of time? Yes, you can bake the Cherry Bundt Cake a day in advance. Just wrap it well, and it’ll taste just as lovely the next day!

What’s the best way to glaze the cake? If you’re feeling fancy, mix powdered sugar with a splash of milk or water until you reach your desired consistency. Drizzle it over the cooled cake for a beautiful finish.

Can I use a different nut or leave them out? Of course! You can easily substitute walnuts or pecans with your favorite nuts, or simply omit them altogether if you’re not a fan.

Final Thoughts

Baking this Cherry Bundt Cake is not just about creating a dessert; it’s about crafting moments of joy in the kitchen. The sweet aroma wafting through my home feels like a warm embrace, inviting everyone to gather around the table. Each slice tells a story, whether it’s a birthday celebration or a mid-week pick-me-up. Sharing this cake with loved ones fills my heart with happiness. I hope this recipe brings you as much delight and togetherness as it has brought to my family. Happy baking, friends—the world is a sweeter place when we share delicious treats!

Cherry Bundt Cake

Author: Emily Emily
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and delicious cherry bundt cake topped with powdered sugar or glaze, perfect for any occasion.

Ingredients

Scale

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sour cream
1 1/2 cups fresh or frozen pitted cherries (if frozen, thawed and drained)
1/4 cup chopped pecans or walnuts (optional)
Powdered sugar or glaze for topping (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour. Mix until just combined.
Gently fold in cherries and nuts if using.
Pour batter into prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar or drizzle glaze before serving, if desired.

Notes

Ensure cherries are pitted and drained if using frozen.
Be careful not to overmix the batter once flour is added to keep the cake light.
Optional nuts can add a nice crunch.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 250mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg

Keywords: Cherry Bundt Cake, cake recipe, dessert, cherries, bundt cake