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Woman placing cherries on top of a chocolate bundt cake.
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5 from 2 votes

Chocolate Cherry Bundt Cake

Moist chocolate cake with bright pops of sweet cherries make the perfect treat to end any meal or satisfy a late-night sweet tooth.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cake, cherry, chocolate, whipped cream
Servings: 10
Author: Amy Sandidge

Equipment

Ingredients

  • 1 cup all-purpose flour plus another 1-2 tablespoons more for brushing the pan with.
  • ½ cup whole wheat flour I prefer using whole wheat pastry flour
  • ¾ cup cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup softened butter plus about 1-2 tablespoons more for brushing the pan with.
  • ½ cup canola oil or other neutral oil
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 3 eggs
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • ¾ cup chocolate chips
  • 1 cup chopped cherries
  • 1 ½-2 cups whipped cream You can use whipped topping, or I will also show below how to make stabilized whipped cream that I used.
  • 1 ½ cups whole cherries for topping

Stabilized whipped topping

  • 1 ¼ cup heavy cream
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • ½ cup powdered sugar
  • 1 tablespoon water
  • 1 ½ teaspoon unflavored gelatin

Instructions

  • Read instructions all the way through before starting.
  • Preheat the oven to 350 degrees. Melt 1-2 tablespoons of butter and butter the pan. Sprinkle with 1-2 tablespoons of flour and tap it around until the whole inside is coated. Set the pan aside.
  • Mix the flour, cocoa powder, baking powder, and baking soda together in a small bowl and set this aside.
  • In a medium-sized bowl, add the butter, oil, and brown sugar. Mix with a hand or stand mixer for 2-3 minutes.
  • Next in are the eggs, Greek yogurt, vanilla, and almond extract. Only mix these until they are combined.
  • Pour in your flour mixture and mix this only until it is combined as well. If you overmix, you will wind up with a tough cake, so only much as needed.
  • Last are the chopped cherries and chocolate chips. Fold these in and pour the batter into your prepared pan.
  • Place in the preheated oven and bake for at least 50 minutes. As with almost any whole wheat baked good, you want to underbake JUST SLIGHTLY. This is because whole wheat flours absorb more moisture. If you bake until it is perfectly done, it will continue to cook and dry out.
  • My cake took 55 minutes. You can use touch or a toothpick for testing. With the toothpick, don't test until 55 minutes are up. You don't want it to come out completely dry, but mostly. With touch, you want to have just the VERY center feel slightly underbaked and kind of soft.
  • Once it is done, remove it from the oven and let it cool for 5-7 minutes in the pan. Then, very gently remove it from the pan. If it is buttered and floured, you should be able to loosen it just a touch, then turn it out onto a cooling rack.
  • Let this cool all the way before topping.
  • Once it has cooled, top with your whipped topping. If you are doing the stabilized whipped cream as I did, add the water and gelatin to a small microwave-safe bowl.
  • Start whipping your cream, powdered sugar, and vanilla. When it is starting to thicken up, microwave the gelatin to soften it again. It will only take a few seconds, like 3-6 seconds.
  • Pour this into your whipped cream while you are mixing it.
  • Continue to mix on high until the cream has thickened all the way.
  • Top the cake with the whipped topping, then add the whole cherries on top for decoration.