Description
A moist and tender Cherry Bundt Cake bursting with fresh cherry flavor and a beautiful crumb. Perfect for celebrations or any dessert moment, this cake balances fruity brightness with rich sweetness and features an elegant Bundt shape to impress.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cherry juice or 1 teaspoon cherry extract
- 1 cup sour cream or plain yogurt, at room temperature
Fruit
- 1 ½ cups fresh or frozen cherries, thawed and drained if frozen
Instructions
- Prepare Your Pan and Ingredients: Grease your Bundt pan thoroughly with butter or non-stick spray and lightly dust with flour to ensure easy removal. Preheat your oven to 350°F (175°C) and bring all ingredients to room temperature for even mixing.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and ensure a consistent texture.
- Cream Butter and Sugar: Using a stand or hand mixer, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3-5 minutes. This step incorporates air that helps create a light cake.
- Add Eggs and Flavorings: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in vanilla extract and cherry juice or cherry extract until the batter is fragrant and smooth with a cherry scent.
- Combine Wet and Dry Ingredients: Add the dry flour mixture in three additions, alternating with the sour cream or yogurt. Start and finish with the flour mixture to maintain structure and moisture balance. Mix each addition just until incorporated to avoid overmixing.
- Fold in Cherries: Gently fold the fresh or frozen cherries into the batter, being careful not to crush them, so that the cake will have pockets of sweet, juicy cherries throughout.
- Bake: Pour the batter evenly into the prepared Bundt pan, smoothing the top. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Remove: Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Allow the cake to cool completely before serving or adding any glaze or garnish.
Notes
- Use room temperature ingredients for smoother batter and better rise.
- Properly grease and flour the Bundt pan to ensure easy cake release.
- Mix just until combined to prevent a dense cake texture.
- Choose fresh or well-drained frozen cherries to avoid excess moisture.
- Test doneness with a toothpick; some moist crumbs are ideal, but no raw batter should remain.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cherry bundt cake, moist cherry cake, cherry dessert, bundt cake recipe, cherry cake