Short description
This Black Forest Bundt Cake is a show-stopping dessert that combines the rich decadence of chocolate cake with a luscious cherry pie filling, silky chocolate ganache, whipped cream, and fresh cherries. A modern twist on the classic Black Forest flavor pairing, perfect for chocolate lovers and special occasions.
Why You’ll Love This Recipe
Classic flavor pairing — cherries and chocolate create an irresistible balance of tart and rich.
Elegant yet simple — an impressive dessert with straightforward steps.
Moist and indulgent — sour cream adds extra moisture and depth to the cake.
Perfect for celebrations — ideal for holidays, birthdays, or dinner parties.
Flexible and customizable — easy to elevate with liqueur or use a homemade cake base.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
1 box chocolate cake mix (or your favorite homemade chocolate bundt cake recipe)
½ cup sour cream
½ cup vegetable oil
3 large eggs
½ cup water
1 tsp vanilla extract
1 can (21 oz / 595 g) cherry pie filling
For the Topping
½ cup heavy cream
1 cup semi-sweet chocolate chips (for ganache)
Whipped cream (homemade or store-bought)
Fresh cherries (for garnish)
directions
Preheat and Prepare Pan
Preheat oven to 350°F (175°C).
Grease and flour a bundt pan thoroughly to prevent sticking.
Make the Cake Batter
3. In a large bowl, combine chocolate cake mix, sour cream, oil, eggs, water, and vanilla extract. Mix until smooth and fully incorporated.
4. Gently fold in the cherry pie filling, being careful not to break up the cherries too much.
Bake the Cake
5. Pour the batter evenly into the prepared bundt pan and smooth the top.
6. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack and allow to cool completely.
Prepare the Ganache
8. Heat the heavy cream in a small saucepan until it begins to simmer.
9. Pour the hot cream over the chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth and glossy.
Decorate the Cake
10. Once the cake is fully cooled, drizzle the chocolate ganache over the top.
11. Pipe or spoon whipped cream around the top and center of the cake.
12. Garnish with fresh cherries for a classic Black Forest presentation.
Servings and timing
Servings: 12
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: ~1 hour 15 minutes
Category: Dessert
Variations
Authentic touch: Add 1–2 tablespoons of Kirsch (cherry liqueur) to the batter.
Extra chocolate: Use a chocolate fudge or devil’s food cake mix for an even deeper chocolate flavor.
Filling twist: Replace cherry pie filling with raspberry preserves for a new fruit twist.
Mini bundts: Divide batter into mini bundt molds for individual servings (adjust baking time accordingly).
storage/reheating
Refrigerate: Store covered in the refrigerator for up to 4 days, especially if topped with whipped cream and cherries.
Freeze: Freeze undecorated cake for up to 2 months; thaw overnight in the refrigerator before decorating.
Reheating: Serve at room temperature. If preferred warm, microwave slices (without whipped cream/cherries) for 10–15 seconds.
FAQs
1. Can I use homemade chocolate cake instead of box mix?
Yes, a rich homemade chocolate bundt cake works perfectly and gives the dessert a more personal touch.
2. Do I have to use cherry pie filling?
No, you can substitute with homemade cherry compote or raspberry preserves for a different flavor profile.
3. What’s the best way to ensure the cake doesn’t stick?
Grease and flour the bundt pan very thoroughly, especially in the grooves, or use a baking spray with flour.
4. Can I make this cake ahead of time?
Yes, bake the cake up to two days in advance. Decorate just before serving for the best presentation.
5. Is the whipped cream stable for long periods?
If using homemade whipped cream, stabilize it with gelatin or cornstarch if the cake will sit out for a while.
6. Can I skip the ganache?
Yes, but the ganache adds depth and enhances the chocolate-cherry pairing. A dusting of powdered sugar can be used instead.
7. Can I use frozen cherries instead of fresh for garnish?
Yes, but make sure they are thawed and patted dry to avoid watering down the topping.
8. How do I get a smooth ganache?
Use high-quality chocolate and stir slowly after letting the hot cream sit on the chocolate for a minute before mixing.
9. Can I make this in a regular cake pan?
You can, but the presentation won’t be the same. Adjust baking time if using a different pan.
10. Is this suitable for children?
Yes—just omit any alcohol additions like Kirsch to keep it family-friendly.
Conclusion
The Black Forest Bundt Cake is a luxurious and visually stunning dessert that transforms the beloved chocolate-cherry combination into a modern, elegant centerpiece. Whether you’re celebrating a holiday, entertaining guests, or simply treating yourself, this no-fuss recipe brings bold flavor and timeless appeal with every slice.
Black Forest Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert / Cake
- Method: Baking
- Cuisine: German-Inspired
Description
This Black Forest Bundt Cake is a show-stopping dessert that combines the rich decadence of chocolate cake with a luscious cherry pie filling, silky chocolate ganache, whipped cream, and fresh cherries. A modern twist on the classic Black Forest flavor pairing, perfect for chocolate lovers and special occasions.
Ingredients
For the Cake:
-
1 box chocolate cake mix (or your favorite homemade chocolate bundt cake recipe)
-
1/2 cup sour cream
-
1/2 cup vegetable oil
-
3 large eggs
-
1/2 cup water
-
1 tsp vanilla extract
-
1 can (21 oz / 595g) cherry pie filling
For the Topping:
-
1/2 cup heavy cream
-
1 cup semi-sweet chocolate chips (for ganache)
-
Whipped cream (homemade or store-bought)
-
Fresh cherries (for garnish)
Instructions
-
Preheat and Prepare Pan:
-
Preheat oven to 350°F (175°C). Grease and flour a bundt pan well.
-
-
Make the Cake Batter:
-
In a large bowl, mix together cake mix, sour cream, oil, eggs, water, and vanilla extract until smooth.
-
Gently fold in the cherry pie filling.
-
-
Bake the Cake:
-
Pour batter into the prepared bundt pan and smooth the top.
-
Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
-
Cool in the pan for 10–15 minutes, then invert onto a wire rack and cool completely.
-
-
Prepare the Ganache:
-
Heat the heavy cream in a saucepan until it just begins to simmer.
-
Pour over chocolate chips in a bowl and let sit for 1 minute. Stir until smooth and glossy.
-
-
Decorate the Cake:
-
Drizzle ganache over the cooled bundt cake.
-
Pipe or spoon whipped cream around the top and center.
-
Top with fresh cherries for a classic look.
-
Notes
-
Use a chocolate fudge cake mix for an extra rich flavor.
-
Refrigerate the cake if topped with whipped cream and cherries.
-
Your email address will not be published. Required fields are marked *