This chocolate cherry bundt cake is packed with fresh cherries and dark chocolate chips. Not too sweet, crunchy outside, soft and fluffy inside, delicious!
Preheat your oven to 350F. Grease or coat your bundt pan and set aside (see notes).
In large bowl, combine 2 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
Proceed to add eggs one at a time, making sure each addition is incorporated. Remember to scrape the sides of your bowl.
Add 1 tsp vanilla extract and 1 cup greek yogurt and continue to stir until combined
Add your flour mixture and stir just until combined.
Add cherries and chocolate chips and gently fold until evenly distributed. Your cake batter will be very thick at this point.
Scoop your cake batter into your prepped bundt pan, even out the top, and bake for 30-40 minutes or until a toothpick or bamboo skewer comes out with minimal dry crumbs.
Take out of the oven and allow the cake to cool in the pan for about half an hour. Then gently loosen the sides (I like using an angled spatula for this) before turning over the cake on a cooling rack to cool completely.
To make the optional glaze, just mix confectioner’s sugar with milk or cream until the sugar dissolves and you achieve a runny, pourable consistency.
Video
Notes
The yield would depend on how thick or thin you slice your cake pieces.
There really is no right or wrong way to coat or grease a bundt pan. Every baker has a favourite way and if that way has always worked for you, stick to that (I share how I do mine in the post above).
Scroll up to the post to see the complete step-by-step photos.
Click the video to watch how easily this cake comes together!