Rich, moist, and delicious, this Cherry Cream Cheese Bundt Cake is the most decadent dessert! Perfect for any occasion, it’s sure to become your new favorite dessert.
Although the finished cake looks like a masterpiece, it's really easy to make. Made with a delicious vanilla batter with a surprise cherry layer baked inside, and topped with cream cheese frosting, this cherry cream cheese bundt cake is going to disappear as quickly as you made it! We absolutely love this recipe, but we may try it with a little cheesecake filling for a cherry cream cheese layer next time!
The secret to this recipe is the yogurt. The yogurt is creamy and helps keep your cake moist as it cooks. Additionally, its acidity helps activate the baking powder and baking soda making it light and fluffy. Topped with a white chocolate cream cheese frosting, your taste buds will be in heaven! With the cherries and yogurt as the main ingredients, serve this cherry cake with a cup of hot coffee and call it breakfast!
WHY WE LOVE THIS CHERRY BUNDT CAKE
This cake is called a bundt cake because it’s cooked in a bundt pan, or a pan with a hole in the center. Bundt cakes tend to be more moist already because the pan allows more of the cake to be in contact with the edges of the pan. But, this cake is even more incredible than your average bundt cake. Here’s why we love it:
- Super moist- Made with yogurt and filled with cherry pie filling, this bundt cake has super moist crumbs, yet light and fluffy.
- Easy to make- The end result looks time consuming and complicated, but it's actually a really easy cake to make. In fact, it’s not any harder than making a regular sheet pan cake.
- Perfect for any occasion- This cherry bundt cake is perfect as a Spring or Summer brunch dessert, for family get-togethers, or as a delicious after dinner dessert. Serve this beautiful cake on a gorgeous vintage serving plate or cake stand for an even more dramatic feel.
INGREDIENTS/SHOPPING LIST
- All-Purpose Flour
- Baking powder
- Baking soda
- Teaspoon Salt
- Vegetable oil
- Large Eggs
- Granulated sugar
- Pure Vanilla extract
- Whole milk yogurt- or sour cream
- Cherry pie filling
- White chocolate chips
- Unsalted Butter
- Cream cheese
- Powdered sugar
- Milk or cream
- Cherry preserves-optional
- Fresh cherries-optional
SUBSTITUTIONS AND ADDITIONS
- Yogurt substitute: I used whole milk vanilla yogurt in this cake, but you can use plain Greek yogurt if you prefer. I have not tested the cake with anything less than whole milk fat.
- Whipped cream cheese: In the frosting, I used whipped cream cheese, which helped to create a super light, airy frosting, almost the consistency of whipped topping. You can use regular block cream cheese if preferred.
- Cherry pie filling: I used cherry pie filling, but you could use apple pie filling, strawberry pie filling, or even blueberry pie filling if you prefer. It’s totally customizable.
- Add Almond Extract: Cherries and almonds are a magical combination! Add about ½ teaspoon extract to the batter.
- Make it a loaf: If you do not have a bundt pan available, use two standard loaf pans instead. Reduce the baking time to approximately 45-50 minutes.
- Make a cherry glaze instead: If you're pressed for time and can't make the cherry cream cheese icing, combine 1 tablespoon of cherry juice or preserves with powdered sugar to make a glaze. You can also add some softened cream cheese and make it a cream cheese glaze.
- Add chocolate: To make a cherry chocolate cream cheese bundt cake add some chocolate chunks to the cake mix batter.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Nordicware 12 cup bundt pan
- Glass mixing bowls
- Whisk
- Silicone spatula
- Glass measuring cup for liquids
- Measuring spoons & cups for dry ingredients
- Sifter
- Hand mixer
- Wire rack for cooling
- Offset metal spatula (for frosting)
- Knife
HOW TO MAKE THIS CHERRY CHEESE BUNDT CAKE
The directions may seem daunting, but this is because you’re making a cake filled with cherry filling and homemade cream cheese frosting. From start to finish I had this cake in the oven in under 30 minutes.
- First, preheat the oven to 325℉. Then, generously grease and flour the entire inside (extra on the sides of the pan) of your bundt pan and set to the side.
- Combine your dry ingredients including the flour, baking powder, baking soda, and salt in a large mixing bowl. Whisk until combined.
- Next, add a cup vegetable oil, eggs, sugar, vanilla, and water to the dry ingredients/ flour mixture. Whisk or use a mixer to combine.
- Fold in the yogurt until just combined. Pro Tip: Don’t overmix the batter!
- Pour half of the cake batter into the prepared bundt pan. Then, dollop half of the cherry pie filling over the batter with a spoon. Gently swirl it into the batter.
- After you’ve swirled the cherry pie filling, pour the other half of the batter on top. Then, dollop the rest of the cherry pie filling and swirl.
- Bake the cherry bundt cake for 65-75 minutes or until a knife inserted into the cake comes out clean.
- Let the cake cool for about 15-minutes. Then, gently run a knife around the inside edges of the bundt cake pan to loosen the cake.
- Turn the cake out of the bundt pan and onto a cooling rack. Let it cool completely before frosting.
HOW TO MAKE CREAM CHEESE FROSTING
While the cake is cooling on a wire rack, you’ll want to make the frosting. Follow the steps below:
- Place chocolate chips in a microwavable bowl, and cook in 20-second intervals, stirring in between until the chocolate chips are melted. Set aside to cool.
- In a medium mixing bowl, beat the butter, cream cheese, and vanilla together until smooth and creamy.
- Next, beat the powdered sugar ½ cup at a time into the cream cheese mixture.
- Stir in the milk and cooled white chocolate chips until just combined and smooth.
- Once you’ve finished the frosting and the cake is cooled, spoon the frosting over the entire cooled bundt cake.
- Garnish the finished cake with fresh cherries if you choose. If using frozen cherries, use defrosted and strained cherries. Serve and Enjoy!
TIPS
- Measure the flour correctly. Be sure to spoon and level your flour. For best results, sift the flour before whisking the other dry ingredients into it.
- Don’t overmix the batter. If you overmix the batter, the cake will become dense and weak instead of light and fluffy.
- Soften cream cheese and butter. Let your cream cheese and butter sit on the counter at room temperature for about 30-minutes to soften. It’s easier to beat when softened.
STORAGE TIPS
- This bundt cake is made with cream cheese frosting so it needs to be stored in the refrigerator.
- Wrap it tightly in plastic wrap or place it in an airtight container.
- Store it in the fridge for up to 5 days.
FREQUENTLY ASKED QUESTIONS
How long does this recipe take to make?
From start to finish, you can have this cake in the oven in about 30-minutes. It will take an hour and 15 minutes to cook, and an hour to cool and frost. So, it will take you about 2 hours and 45 minutes to complete this recipe.
How do I grease the bundt pan?
Use a fat such as butter or oil to grease your bundt pan. I like to use a stick of butter. You want to ensure the cake doesn’t stick to the pan, so be sure to get the butter or oil into all of the crevices of the pan. Then, use flour to cover the oil or butter that you just used. Tap out any of the excess before you pour the batter into the pan.
My frosting is too thick…How do I thin it?
If you do want a thinner consistency of frosting, or want it to be more of a glaze, you can add more milk or cream a ½ tablespoon at a time until your desired thickness is achieved.
How do I swirl the frosting?
If you want to swirl the frosting like in the photos, dollop spoonfuls of cherry preserves over the frosting, then use an offset spatula to gently swirl the preserves into the frosting as you work downward to cover the cake completely.
OTHER BUNDT CAKE RECIPES YOU MAY ENJOY
- Upside Down Pineapple Bundt Cake
- Apple Cider Donut Bundt Cake
- Pumpkin Chocolate Chip Bundt Cake
- Zucchini Crumb Bundt Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 3 eggs
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- 1 cup water
- ½ cup whole milk yogurt
- 1 small can cherry pie filling
- ½ cup white chocolate chips
- 1 stick unsalted butter softened
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar sifted
- ¼ cup milk or cream
- ½ cup cherry preserves optional
- Fresh cherries for garnish optional
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Preheat your oven to 325 degrees F and prepare a bundt cake pan by greasing and flouring it generously. Set aside.
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In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk to incorporate.
-
Add the oil, eggs, sugar, vanilla, and water. Whisk or use a mixer to combine.
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Fold in the yogurt until just combined. Don’t over-mix!
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Pour half of the cake batter into your prepared bundt cake pan.
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Dollop about half of the cherry pie filling over the batter by the spoonful and gently swirl it into the batter with a knife.
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Repeat steps 5 & 6 with the remaining batter, then bake for 65-75 minutes, or until a knife inserted into the cake comes out clean.
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Allow the cake to cool for 15 minutes, then gently run a knife around the inside and outside edges of the bundt pan to loosen the cake.
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Gently turn the cake out onto a cooling rack and allow to cool completely before frosting.
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In a small microwaveable bowl, heat the white chocolate chips for 20 seconds at a time, stirring in between, until completely melted. Set aside to cool.
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In a mixing bowl, combine the butter, cream cheese, and vanilla. Beat until smooth and creamy.
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Beat in the powdered sugar ½ cup at a time.
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Stir in the milk or cream and the cooled white chocolate chips until just combined and smooth.
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Spoon the frosting over the cooled bundt cake.
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If you want to swirl the frosting like in the photos, dollop spoonfuls of cherry preserves over the frosting, then use an offset spatula to gently swirl the preserves into the frosting as you work downward to cover the cake completely.
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If desired, garnish the frosted cake with fresh cherries, then slice, serve, and enjoy!
Be sure to spoon and level your flour. For best results, sift the flour before whisking the other dry ingredients into it.
I used whole milk vanilla yogurt in this cake, but you can use plain Greek yogurt if you prefer. I have not tested the cake with anything less than whole milkfat.
In the frosting, I used whipped cream cheese, which helped to create a super light, airy frosting, almost the consistency of whipped topping. You can use regular block cream cheese if preferred.
If you do want a thinner consistency of frosting, or want it to be more of a glaze, you can add more milk or cream a ½ tablespoon at a time until your desired thickness is achieved.
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