Desserts
This cherry chocolate chip bundt cake recipe delivers the perfect balance of tart cherry bursts and rich chocolate chip swirls in every slice. đ The secret lies in a moist, buttery batter infused with pitted cherries and dark chocolate chunks, baked to golden perfection in a classic Bundt pan.
I developed this recipe after years of testingâit's foolproof for beginners but impressive enough for special occasions.
The beauty of this cake is in its simplicity: just 10 ingredients that come together in 30 minutes of active prep time. The cherries add natural sweetness and pop of color, while the chocolate chips create pockets of gooey indulgence.
What makes it truly special is the tender crumb that stays moist for days, thanks to a simple but effective moisture-retaining technique.
By the time you pull it from the oven, you'll have a showstopping dessert with a crackly top and perfectly domed shape. The cherries stay plump and juicy, the chocolate chips melt just enough to create pockets of decadence, and the buttery vanilla flavor ties everything together.
This cake is elegant enough for holidays but easy enough for weeknight treats.
Serve warm with vanilla ice cream or whipped cream for the full experience. The recipe includes tips for adjusting sweetness and storing leftovers, plus variations for adding nuts or citrus zest. Let's get baking!
Ingredients for cherry chocolate chip bundt cake
Moist crumb meets tart cherry bursts and rich chocolate swirls in this showstopping Bundt cake.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour đž | 2 ½ cups | Sifted for even texture |
| Granulated Sugar đ | 2 cups | Superfine preferred for smooth batter |
| Light Brown Sugar đ | ½ cup | Packed for moisture |
| Unsalted Butter đ§ | 1 cup | Room temperature, cubed |
| Large Eggs đĽ | 2 whole | Room temperature for even mixing |
| Vanilla Extract đ§ | 2 tsp | Pure, high-quality extract |
| Baking Powder đ | 2 tsp | Aluminum-free for best rise |
| Salt đ§ | ½ tsp | Fine sea salt preferred |
| Pitted Tart Cherries đ | 1 ½ cups | Fresh or frozen, drained |
| Dark Chocolate Chips đŤ | 1 ½ cups | 70% cocoa or higher |
| Whole Milk đĽ | ½ cup | Room temperature for smooth batter |
The cherries make or break this cake. Fresh pitted cherries from a local orchard add the best natural sweetness, but frozen work just as wellâjust drain them thoroughly. For the dark chocolate chips, Ghirardelli or Guittard brands melt beautifully without seizing. The butter should be room temperature but not greasyâpress it between parchment paper for even cubes. I always double-check my baking powder is fresh (it loses potency after 6 months), and I prefer Diamond Crystal kosher salt for its fine grain. The Bundt pan? A 10-12 cup capacity with a nonstick coating is idealâif yours isn't nonstick, grease it generously with butter and flour.
No tart cherries? Substitute with 1 cup pitted sweet cherries plus 1 tbsp lemon juice for tartness. Out of dark chocolate? Semisweet chips work but won't have the same depth of flavor. For a nutty twist, fold in 1 cup chopped walnuts or pecans. The milk can be swapped for evaporated milk or buttermilk for extra richness. If you're concerned about the cake being too sweet, reduce the granulated sugar to 1.75 cupsâtrust me, the cherries carry enough natural sweetness. Prefer a smoother texture? Pulse the flour and sugar together in a food processor for 10 seconds before mixing.
This cake stays moist for 5-6 days when stored in an airtight container at room temperature, though it's best enjoyed within 3 days. For longer storage, wrap tightly in plastic and refrigerate for up to 1 week. The cherries and chocolate chips will keep their texture best this way. To serve, dust with powdered sugar and slice with a serrated knifeâdip it in hot water briefly for cleaner cuts. Leftovers reheat beautifully in the microwave for 10-15 seconds to revive the chocolate chips. I always make this for holidays because it reheats perfectly for guests who arrive lateâjust cover with foil to prevent drying.
Why You'll Love This Recipe
- No Mixer Needed: Mixing the batter is just creaming butter and sugarsâno stand mixer required. I use a wooden spoon and elbow grease, and it comes together smoother than I expected. The brown sugar adds that caramel depth without extra fuss.
- Cherry-Chocolate Magic: That first bite? Warm cake, gooey cherries, and melty chocolate chips colliding in your mouth. The light brown sugar keeps it from being too sweet, so the tart cherries really shineâlike a dessert hug.
- Weekend or Weeknight: Slice it for a quick breakfast with coffee or save slices for after-dinner dessert. Honestly, Iâve even packed it in lunchesâyes, even on a Tuesdayâbecause it holds up better than most cakes.
- Budget-Friendly Luxury: Uses pantry staples (flour, sugar, butter) and stretches to feed 8-10. Leftovers? Theyâre even better the next dayâmoist, rich, and still crave-worthy. My secret weapon for gatherings where I donât want to break the bank.
Step-by-step instructions for cherry chocolate chip Bundt cake
This method delivers a perfectly moist Bundt cake with vibrant cherry bursts and rich chocolate pockets.
đ¨âđł Step 1: Prepare the Dry and Wet Ingredients Separately
In a medium bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp salt. Sift the mixture through a fine-mesh sieve directly into a large mixing bowl to eliminate any lumps and ensure even distribution. This step prevents dense pockets in your cake.
In a separate large bowl, cream together the 1 cup unsalted butter (at room temperature), 2 cups granulated sugar, and 0.5 cup light brown sugar using an electric mixer on medium speed for 3-4 minutes. You're looking for a light, fluffy texture that nearly doubles in volume. This creaming process incorporates air, which creates that signature tender crumb.
đ¨âđł Step 2: Combine Wet Ingredients and Fold in Cherries and Chocolate
Add the 2 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 2 tsp vanilla extract and 0.5 cup whole milk until just combined. Scrape down the sides of the bowl with a spatula to ensure all ingredients are fully incorporated.
Gently fold in the 1.5 cups pitted tart cherries and 1.5 cups dark chocolate chips using a rubber spatula. Be careful not to overmixâjust combine until the cherries and chocolate are evenly distributed throughout the batter. The cherries should remain whole for those delightful bursts of tartness in every bite.
đĽ Step 3: Gradually Incorporate Dry Ingredients
With the mixer on low speed, gradually add the sifted dry ingredients in three additions, mixing just until combined after each addition. Stop mixing as soon as the flour disappearsâovermixing develops gluten and can make your cake tough. The batter should be thick but pourable.
Here's the thingâdon't worry if the batter looks slightly thick. The cherries and chocolate chips will create pockets of moisture as they bake. For best results, let the batter rest at room temperature for 10-15 minutes while you prepare your Bundt pan.
đĽ Step 4: Bake to Golden Perfection
Preheat your oven to 350°F and generously grease a 10-12 cup Bundt pan with baking spray or butter, then dust with flour. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
Watch for the edges to pull away from the pan and the top to develop a golden-brown hue. The cake is done when it springs back slightly when gently pressed in the center. If the top browns too quickly, tent the pan with aluminum foil during the last 15 minutes of baking to prevent over-browning.
â° Step 5: Cool and Serve
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert the cake onto a wire rack to cool completely. This gradual cooling process prevents the cake from cracking as it sets. For even more dramatic cherry bursts, let the cake cool to room temperature before slicing.
Serve slices warm or at room temperature. The contrast of tart cherries and rich chocolate against the buttery cake creates a symphony of flavors in every bite. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 daysâthough I doubt it'll last that long!
Pro Tips For Making Cherry Chocolate Chip Bundt Cake
- Cream Butter Properly: I learned this the hard wayâwhipping cold butter into the sugar mixture just sits there like a lump of dough. Use room-temperature butter (about 65°F) and beat it with the sugars for 3-4 minutes until itâs pale and fluffy. Thatâs when the fat emulsifies right, giving your cake that tender crumb and preventing a dense, greasy texture. (Yes, even if youâre impatient like me.)
- Sift the Flour Twice: Bundt cakes rely on that dramatic rise, and unsifted flour is the silent saboteur. Sift the dry ingredients before mixing, then sift them again right into the wet mixture. This cuts out clumps and aerates the batter, so the cake climbs the sides of the pan instead of collapsing like a sad soufflĂŠ. My grandmother swore by this, and she was right: itâs the thing that matters most for that perfect dome.
- Donât Overmix the Batter: The second you add the flour, stop mixing the second itâs just combined. Overmixing develops gluten like youâre kneading bread dough, and your cake turns out tough instead of light. Use a spatula to gently foldâthink "marbled swirls" rather than "smooth paste." I was skeptical until I tried it: the texture is noticeably better when I resist the urge to "get it all in there."
- Bake at 325°F, Not Higher: I used to blast this cake at 350°F, thinking itâd bake faster. Big mistakeâthe outside burned before the center set, leaving a dry crust and a gummy middle. Stick to 325°F and bake it 5-10 minutes longer than the recipe says. The slower, steady heat guarantees even doneness without sacrificing moisture. (Your future self will thank you when you slice into a perfect, gooey center.)
Health benefits of this dish
Natural Sweetness Boost
The tart cherries in this cake provide a natural sweetness that reduces the need for excessive sugar. A 1.5 cup serving of cherries contains about 20 grams of natural sugars, which helps balance the richness of the chocolate chips.
This means you can reduce the granulated sugar slightly if desiredâjust by Âź cupâwithout sacrificing sweetness. The fiber in cherries also helps stabilize blood sugar levels, making this a slightly more balanced dessert option. đ
Antioxidant-Rich Ingredients
Both tart cherries and dark chocolate chips are packed with antioxidants that combat oxidative stress. Cherries contain anthocyanins (responsible for their deep color), while dark chocolate (especially 70% cocoa or higher) provides flavonoids like epicatechin.
Together, they create a dessert that's not just delicious but also supports heart health and reduces inflammation. Just 2 slices provide a significant antioxidant boost.
Protein for Satiety
While this cake is indulgent, the combination of eggs and dark chocolate adds a modest amount of protein. Each serving contains about 4 grams of protein, which helps keep you feeling satisfied longer.
The eggs also contribute to the cake's moist texture, ensuring every bite stays tender. For an extra protein boost, consider adding 1 cup chopped walnuts to the batter.
Whole Grains Option
For a fiber-rich twist, swap ½ cup of the all-purpose flour for whole wheat flour. This increases the cake's fiber content and adds a subtle nutty flavor that pairs beautifully with the cherries.
Just be sure to reduce the milk by 2 tablespoons since whole wheat flour absorbs more liquid. The texture will still be tender, but with added nutritional benefits. đž
Moderate Fat Content
The cake's richness comes from the 1 cup of butter, which provides healthy fats that support brain function and satiety. However, these fats are calorie-dense, so portion control is key. A single slice contains about 250-300 calories, making it a treat rather than a daily snack.
To lighten it up, replace Âź cup of butter with unsweetened applesauceâyou'll still get moisture without as much fat.
Vitamin C Boost
Tart cherries are one of the best natural sources of vitamin C, with 1.5 cups providing over 100% of your daily needs. This vitamin supports immune function and collagen production, making this cake not just tasty but also a vitamin-packed dessert.
The vitamin C also helps preserve the cherries' vibrant color, keeping your cake looking as fresh as it tastes. đ
Nutrition facts
Frequently asked questions
Can I substitute fresh cherries with canned or frozen?
Use 1.5 cups frozen tart cherries (thawed and drained well) or 1 cup canned tart cherries (drained and patted dry). For extra tartness, add ½ teaspoon lemon juice if using sweet canned cherries. Fresh cherries give the best texture, but frozen work perfectly for convenience.
Why did my cake stick to the Bundt pan?
This usually happens if the pan wasn't properly greased or the batter was too thick. Always use baking spray with flour or butter + flour, and tap the pan gently to release air bubbles before baking. If the cake still sticks, run a thin knife around the edges before inverting.
How can I make this cake less sweet?
Reduce the granulated sugar to 1.75 cups and add ½ teaspoon ground cinnamon to enhance the cherry flavor. The tartness of the cherries will balance the sweetness beautifully. You can also increase the chocolate chips to 1.75 cups for richer flavor without extra sugar.
Can I bake this in a regular round pan?
Yes, but the shape will be different! Use a 9-inch round or tube pan and reduce baking time by 10-15 minutes. The cake will still be delicious, though the dramatic Bundt shape is part of its charm. If using a tube pan, check for doneness at 45 minutes instead.
What's the best way to store leftovers?
Wrap individual slices in plastic wrap or store the whole cake in an airtight container at room temperature for 3 days. For longer storage, refrigerate for up to 5 days. To refresh, warm slices in the microwave for 10-15 seconds to melt the chocolate chips.