If you are searching for a show-stopping dessert that perfectly balances moist texture and fruity bursts, look no further than this delightful Cherry Bundt Cake Recipe. Imagine tender crumb cake infused with vibrant maraschino cherries and a subtle hint of almond, all draped in a luscious glaze that sparkles just enough to catch the eye. This cake brings warmth and joy to any gathering, whether it’s a casual family afternoon or a festive celebration. Each bite melts in your mouth with sweet cherry goodness, making it a cherished classic you’ll want to revisit again and again.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—this Cherry Bundt Cake Recipe calls for simple, pantry-friendly staples that come together beautifully. Each item plays a crucial role, from the creamy butter that creates richness to the sour cream that keeps the cake irresistibly moist and tender.
- 2 1/2 cups all-purpose flour: The foundation of the cake’s structure, providing the perfect crumb.
- 2 teaspoons baking powder: Helps the cake rise to light, airy perfection.
- 1/2 teaspoon baking soda: Adds just the right lift and helps balance acidity.
- 1/2 teaspoon salt: Enhances all the other flavors for a well-rounded taste.
- 1 cup unsalted butter (softened): Adds richness and moisture, giving the cake a tender bite.
- 1 3/4 cups granulated sugar: Sweetens the batter while aiding in that beautiful golden crust.
- 4 large eggs: Bind everything together and contribute to the cake’s structure and moisture.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
- 1/2 teaspoon almond extract: A subtle yet irresistible nod to the cherries’ natural partners.
- 1 cup sour cream: Keeps the cake wonderfully moist and adds a gentle tang.
- 1 1/2 cups chopped maraschino cherries (drained and patted dry): The star ingredient packed with sweet, juicy bursts in every slice.
- 2 tablespoons cherry juice (reserved from the jar): A splash of intense cherry flavor to fold into the batter.
- 1/2 cup powdered sugar (for glaze): Sweetens and adds a silky finish to the cake’s glossy glaze.
- 1–2 tablespoons milk (for glaze): Adjusts the glaze to the perfect drizzling consistency.
- Extra cherries for garnish (optional): Adds a charming, fresh cherry touch to your presentation.
How to Make Cherry Bundt Cake Recipe
Step 1: Prepare Your Pan and Preheat Oven
Start by setting your oven to 350°F (175°C). Grease and flour your Bundt pan thoroughly to ensure your gorgeous cake will release smoothly once baked. Taking this step seriously means no sticking and a perfect shape every time.
Step 2: Mix Your Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step evenly distributes the leavening agents and salt, which helps your cake rise evenly and have consistent flavor from edge to center.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar until the mixture looks pale and fluffy—this usually takes about 3 to 5 minutes. This process traps air, which contributes to your cake’s light texture.
Step 4: Incorporate Eggs and Extracts
Add your eggs one at a time, mixing well after each addition so they blend fully. Then beat in the vanilla and almond extracts. This fragrant blend is what makes the Cherry Bundt Cake Recipe so uniquely fragrant and tempting.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
To keep the batter perfectly smooth and tender, add the dry ingredient mix in three parts, alternating with the sour cream—start and end with dry ingredients. Mix gently but just until everything comes together; overmixing can lead to a dense cake.
Step 6: Fold in Chopped Cherries and Cherry Juice
Carefully fold the chopped maraschino cherries and their delicious cherry juice into the batter. This step ensures those bursts of cherry flavor are distributed throughout the cake for that iconic moistness and sweetness.
Step 7: Bake Your Cake
Pour the batter evenly into your prepared Bundt pan and smooth the top with a spatula. Bake in your preheated oven for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean. The aroma filling your kitchen will be truly irresistible!
Step 8: Cool and Glaze
Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. While it cools, whisk together powdered sugar and milk to create a smooth glaze, then drizzle it generously over the cake. If you want to make it extra special, add some whole cherries on top!
How to Serve Cherry Bundt Cake Recipe
Garnishes
The classic Cherry Bundt Cake Recipe shines with just a few simple garnishes. Fresh or maraschino cherries on top create a vibrant appearance and hint at the flavors within. You can also sprinkle a light dusting of powdered sugar for a delicate snowy effect.
Side Dishes
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement the fruity sweetness with creamy coolness. For adults, a glass of sparkling rosé or cherry-infused tea makes the perfect beverage companion.
Creative Ways to Present
Try turning this cake into mini individual portions by using a mini Bundt pan—perfect for parties or gifting. Another fun idea is to layer slices with mascarpone cream and fresh berries for an elegant trifle twist that will impress all your guests.
Make Ahead and Storage
Storing Leftovers
When it comes to the Cherry Bundt Cake Recipe, leftovers stay moist and flavorful for several days. Wrap the cooled cake tightly in plastic wrap or keep it in an airtight container at room temperature to retain freshness without drying out.
Freezing
If you want to enjoy this cherry delight later, freeze the cake wrapped well in plastic and then foil. It will keep beautifully for up to 3 months. To thaw, simply leave it overnight in the refrigerator or at room temperature for a couple of hours.
Reheating
Warm slices gently in the microwave for about 15-20 seconds to bring back that fresh-baked feeling. Reheating enhances the cherry aroma and softens the glaze slightly for a melt-in-your-mouth experience all over again.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Absolutely! Fresh cherries can add a natural tartness and fresh texture, but be sure to pit and chop them finely. You might also need to adjust the sugar slightly, as fresh cherries are less sweet than maraschino.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain yogurt or buttermilk makes a great substitute. These alternatives will still provide that lovely moistness and tang that’s essential for this Cherry Bundt Cake Recipe.
Is it necessary to use almond extract?
While almond extract adds a beautiful depth that complements the cherry flavor perfectly, you can replace it with cherry extract for a more intense cherry profile or leave it out entirely if you prefer a milder flavor.
How do I prevent cherries from sinking to the bottom?
To keep cherries evenly distributed, coat them lightly in flour before folding them into the batter. This simple trick helps suspend the cherries throughout the cake rather than sinking down into the base.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free flour blend designed for baking, you can enjoy this Cherry Bundt Cake Recipe without gluten. Keep in mind that texture might vary slightly depending on the blend used.
Final Thoughts
There is something truly special about the Cherry Bundt Cake Recipe. It awakens memories, invites smiles, and brings warmth into the heart of any occasion. Whether you are an experienced baker or just starting out, this cake’s straightforward process and fantastic results will inspire you to create many happy moments around your kitchen. Go ahead, bake a slice of happiness and share the love!
Print
Cherry Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cherry Bundt Cake is a moist and flavorful treat featuring tender chunks of maraschino cherries and a hint of almond extract for a delightful twist. Baked to perfection in a Bundt pan and topped with a light powdered sugar glaze, it’s an irresistible dessert perfect for gatherings or a special occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sour cream
Additional Ingredients
- 1 1/2 cups chopped maraschino cherries, drained and patted dry
- 2 tablespoons cherry juice, reserved from the jar
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- Extra cherries for garnish (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth batter.
- Add Eggs and Extracts: Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition to combine fully. Then mix in the vanilla and almond extracts.
- Combine Ingredients: Alternately add the dry ingredients and sour cream to the wet mixture in three parts, beginning and ending with the dry ingredients. Mix gently until just combined to keep the batter tender.
- Fold in Cherries: Carefully fold in the chopped maraschino cherries along with 2 tablespoons of reserved cherry juice to infuse extra cherry flavor throughout.
- Fill and Bake: Pour the batter evenly into the prepared Bundt pan and smooth out the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely, preventing condensation and sogginess.
- Prepare the Glaze: Whisk powdered sugar and milk together until smooth to create a light glaze.
- Glaze and Garnish: Drizzle the glaze over the cooled cake and garnish with extra maraschino cherries if desired for an added pop of color and sweetness.
Notes
- For a more intense cherry flavor, substitute almond extract with cherry extract.
- Adding white chocolate chips to the batter can provide a sweeter twist.
