Chocolate Bundt Cake with Candied Cherry Sauce

Name: Chocolate Bundt Cake with Candied Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 2 sticks unsalted butter; 1 1/2 cups granulated sugar; 4 large eggs; 1/2 cup sour cream; 1 teaspoon orange zest; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 cup whole milk; 2 cups dried cherries; 1/4 cup confectioners' sugar; 2 tablespoons dark rum; 1/2 teaspoon vanilla extract; One 1-inch strip lemon peel; Juice of 1/2 lemon; Juice of 1/2 orange; 1 cinnamon stick; 2 tablespoons unsalted butter

Servings: persons

Nonstick cooking spray
2 sticks unsalted butter
1 1/2 cups granulated sugar
4 large eggs
1/2 cup sour cream
1 teaspoon orange zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 cup whole milk
2 cups dried cherries
1/4 cup confectioners' sugar
2 tablespoons dark rum
1/2 teaspoon vanilla extract
One 1-inch strip lemon peel
Juice of 1/2 lemon
Juice of 1/2 orange
1 cinnamon stick
2 tablespoons unsalted butter

1
Preheat the oven to 325 degrees F. Spray a 14-cup Bundt pan with nonstick spray.
2
For the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until pale yellow, 3 to 4 minutes.
3
Scrape down the sides of the bowl regularly.
4
With the mixer on low, add the eggs, one at a time, until fully incorporated.
5
Add the sour cream, orange zest and vanilla, and then mix until smooth.
6
Sift together the flour, cocoa powder and baking powder.
7
Fold in half the sifted dry ingredients, and then half the milk.
8
Mix together, and then add the remaining dry ingredients and milk.
9
Scrape the batter into the greased Bundt pan and bake in the center of the oven for 1 hour.
10
When done, a cake tester inserted into the center of the cake will come out clean.
11
Cool in the cake pan for 10 minutes before inverting and carefully removing the cake from the pan.
12
For the cherry sauce: Combine the cherries with 1/3 cup water, confectioners' sugar, rum, vanilla, lemon peel, lemon juice, orange juice and cinnamon stick in a medium saucepan.
13
Simmer until the cherries are tender and the sauce is lightly syrupy (it will thicken further when cooled), 12 to 15 minutes.
14
Remove from the heat, discard the lemon peel and cinnamon stick.
15
Add the butter and stir to combine and melt.
16
Serve with the sliced chocolate Bundt cake.

1380

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Nonstick cooking spray, 2 sticks unsalted butter, 1 1/2 cups granulated sugar, 4 large eggs, and more.

Yes, Chocolate Bundt Cake with Candied Cherry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!