Cherry Chocolate Chip Bundt Cake

The most delicious cherry chocolate chip bundt cake studded with soft cherry cake, mini chocolate chips, and topped with rich chocolate ganache, mini chocolate chips, and ruby red maraschino cherries! We’re almost through summertime and I still have a couple bundt cakes I’d love to share with you! I know turning on the oven during the summer isn’t really what everyone wants to do (especially in these 100 degree temps we’ve been having here in Utah lately!). So an easy bundt cake is always a nice way to keep things simple, not fuss about frosting, and have a delicious dessert in no time. My cherry chocolate chip bundt cake reminds me of a favorite frozen treat we love to get at Nielsen’s – (have you tried their cherry chip concrete? It’s amazing!!). It’s simple, but I know you’ll love how quickly it comes together, and how tasty it is to enjoy year-round. Let’s dive right in!

How to make a cherry chip bundt cake

I LOVE how this bundt cake turned out! And don’t worry, I’ll share the bundt pan details below. 🙂 My Cherry Chip Bundt cake starts with a simple doctored cake mix base (don’t knock it until you try it!), and then we added in flavorings to get everything just right. The cherry chocolate chip bundt cake recipe is super easy. Here’s the ingredient list below:

• buttermilk, room temperature
• sour cream , room temperature
• egg whites , room temperature
• vegetable oil
• maraschino cherry juice
• vanilla
• all purpose flour
• 15.25oz Box White Cake Mix, I used Duncan Hines, but anything similar should be fine.
• mini chocolate chips

Combine everything in a large bowl except for the cake mix, then stir it together. Sift in the cake mix and then add it to the prepared bundt pan. Bake, flip out, add the soak (see recipe below for details), then add in the ganache and cherries.

How to do the cherry soak:

The cherry soak is optional, but certainly adds in a lot more of that almond-maraschino flavor. I use the liquid the maraschino cherries are purchased in. Add on the cherry soak when the bundt cake is cooling on the wire rack (add a cookie sheet underneath for easier cleanup after). You can also add in the cherry soak when the bundt cake is still in the pan after baking, but it might make the cake too mushy as it cools.

What bundt pan is this?

It’s this one from Amazon. It works really well and is very good quality (also makes for easier cleanup!).

Can I use fresh cherries?

You certainly can, but I haven’t personally tried it yet, so I’m not sure how the ratios will work out – or how the soak would work, really. You also would have to add in some more almond extract to mimic that classic cherry-chip flavor.

How to make the ganache drip

For the ganache drip, you’ll need heavy cream and melting chocolate. I used Ghirardelli melting chips and did milk chocolate this time. Combine them in a bowl in the microwave and heat for a short amount of time (see directions below) and then stir until it’s smooth. Add it to a squeeze bottle, then add the drips to the cake while it’s on the cake stand. You don’t have to do pretty drips, either – you can just dup the ganache right on top!

Cherry chocolate chip bundt cake toppings

The toppings are fun to add, and make it extra special, so make sure to not forget those! I just added on mini chocolate chips, and then topped everything off with a few stem-on maraschino cherries.

Tips for a moist cake every time

We all want to make sure our cakes never come out dry or tough. Here’s a few tips I swear by that have always helped me make super moist and delicious cakes every time:

1. Don’t overmix your cake batter. Mix it until the ingredients are incorporated, then stop.
2. Use room temperature ingredients. So your eggs, buttermilk, and sour cream need to be at room temperature before adding them to your cake batter.
3. Don’t overbake your cake. When it’s done, it’s done! The toothpick test doesn’t work, so don’t rely on that (I have a whole Salon article about this, actually!)
4. If you’re making this cake in advance, don’t add the toppings on until the day you’re serving the cake. When the cake cools, wrap it up in plastic wrap and store it in your freezer until you’re ready to decorate it. You don’t even have to thaw it before adding on the ganache and toppings (just work quickly because the cold cake will cool the ganache faster than usual).

Here’s a little video of the ganache decorating process:

Want more delicious bundt cake ideas?

Find my recipes here for more delicious bundt cakes that can be made and enjoyed year round!

That’s it! I hope you’ve enjoyed my summer bundt cake series so far – there’s a couple more left, so keep an eye out for those before the summer’s end!

As always, I’d love to see your Baking with Blondie cakes, so make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun!

xo, Happy Baking

Mandy