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: 1/2 pounds Butter; 3 cups Sugar; 4 whole Eggs; 1 teaspoon Vanilla Extract; 4 Tablespoons Maraschino Cherry Juice, Divided; 3 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 cups Cocoa; 8 ounces, weight Sour Cream; 1-1/2 cup Maraschino Cherries (reserve Juice); 12 ounces, weight Miniature Semi-sweet Chocolate Chips, Divided

Servings: persons

1/2 pounds Butter
3 cups Sugar
4 whole Eggs
1 teaspoon Vanilla Extract
4 Tablespoons Maraschino Cherry Juice, Divided
3 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 cups Cocoa
8 ounces, weight Sour Cream
1-1/2 cup Maraschino Cherries (reserve Juice)
12 ounces, weight Miniature Semi-sweet Chocolate Chips, Divided

1
Cream butter until light; add sugar, and cream until fluffy. Add eggs, beating after each addition, adding vanilla flavoring in with one of the eggs, and 2 tablespoons cherry juice in with another.
2
Sift together flour, soda and cocoa, and add the mixture in thirds to the eggs and sugar, beating after each addition. Fold sour cream into the mixture. Reserve 1/2 cup of chips, and fold the remaining chips into the mixture.
3
Preheat oven to 325 degrees. Spray a bundt pan with non-stick cooking spray. Spoon about 1/2 cup of batter into the bottom; sprinkle some maraschino cherries over; repeat layers until all the cherries and all the batter are used.
4
Bake for 1 hour, or until a wooden skewer comes out clean. Invert onto a wire rack to cool.
5
When cake is completely cool, melt reserved chips with 2 tablespoons reserved cherry juice in the microwave, and pour over the cake for a glaze.

2059

kcal

Calories

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 pounds Butter, 3 cups Sugar, 4 whole Eggs, 1 teaspoon Vanilla Extract, 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.

Chocolate Cherry Pound Cake

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