Description

This Cherry Chocolate Cream Cheese Bundt Cake is the perfect combo of rich chocolate cake, creamy cheesecake filling, and sweet cherry goodness. Each slice is moist, flavorful, and totally irresistible. Great for holidays, birthdays, or when you just want to impress with dessert!

Ingredients

For the Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup sour cream
2 large eggs
2 tsp vanilla extract
1 cup hot coffee (or hot water for milder flavor)

For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract

For the Cherry Layer:

1 can (21 oz) cherry pie filling (reserve a few tablespoons of the syrup if you want to drizzle later)

Optional Glaze:

1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan or use baking spray.

Make chocolate cake batter:

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, sour cream, eggs, and vanilla. Mix well, then slowly stir in hot coffee. Batter will be thin — that’s okay!

Prepare cream cheese filling:

In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.

Assemble the cake:

Pour half of the chocolate batter into the Bundt pan. Spoon cream cheese filling evenly over the batter (don’t touch the edges). Gently spoon about ⅔ of the cherry pie filling over the cream cheese. Top with the rest of the chocolate batter.

Bake:

Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean (a few moist crumbs are okay). Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Optional glaze:

Mix powdered sugar, milk, and vanilla. Drizzle over cooled cake. You can also spoon a little extra cherry pie filling on top for more cherry goodness.

Notes

offee deepens the chocolate flavor without tasting like coffee. Hot water works too if preferred.
Make sure the cream cheese is soft so it mixes smoothly.
Store covered in the fridge for up to 5 days. Let it sit out a bit before serving for best texture.
Freezes well — wrap slices individually for a quick treat anytime!