Chocolate Cherry Pound Cake Recipe

Name: Chocolate Cherry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups halved, pitted fresh cherries; 3 1/2 cups sugar, divided; 1/2 cup water; 4 eggs, beaten; 2 sticks unsalted butter, softened; 3 cups all-purpose flour; 1 teaspoon vanilla extract; 1 1/2 tablespoons baking powder; 1/2 cup cocoa powder; 8 ounces sour cream; 12 ounces semi-sweet chocolate, grated, divided

Servings: persons

1
Combine cherries, 1/2 cup sugar, and 1/2 cup water in a saucepan and cook over medium heat until cherries are softened. Cool and drain, reserving juice.
2
Cream butter until light. Add sugar and whip until smooth. Add eggs and vanilla, along with 2 tablespoons of juice from cherries, and beat until well combined.
3
Sift together flour, baking powder and cocoa. Add to butter/egg/sugar mixture in thirds, beating after each addition.
4
Fold sour cream into batter. Reserve 1/2 cup chocolate, and fold remainder into batter.
5
Butter and flour a Bundt cake pan. Spoon about 1/2 cup batter into pan, top with cherries, and repeat layers until all batter and cherries are used. Bake in a preheated 325-degree oven for 1 hour, or until a skewer inserted in center comes out clean. Cool 5 minutes in pan, then invert onto a rack and cool completely.
6
Melt reserved 1/2 cup chocolate with another 2 tablespoons of cherry juice and pour over completely cooled cake for a glaze.
7
Serve with a cherry cheesecake ice cream and chocolate syrup, if you really want overkill in the decadence department!

2160

kcal

Calories

Fat

308

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 11 ingredients. The key ingredients include: 2 cups halved, pitted fresh cherries, 3 1/2 cups sugar, divided, 1/2 cup water, 4 eggs, beaten, and more.

Yes, Chocolate Cherry Pound Cake 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!

Chocolate Cherry Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions