Black Forest Bundt Cake

Black Forest Bundt Cake

If you are a fan of chocolate-covered cherries, you’ll love this cake. It’s perfectly moist and divinely complex. You’ll experience the mellow tones of chocolate, the explosion of sweet cherries, and a trailing hint of almond.
Black Forest Bundt Cake


  1. 1 cup (2 sticks) Challenge Butter, room temperature
  2. 1½ cups sugar
  3. 1 cup sour cream
  4. 2 eggs
  5. 2 teaspoons almond extract
  6. 3 cups all-purpose flour
  7. ¾ cup unsweetened cocoa powder
  8. 2 teaspoons baking soda
  9. ½ teaspoon salt
  10. 1 cup milk
  11. 1 can (21 ounces) cherry pie filling


  1. Step 1

    Preheat oven to 325°F. Generously butter (1-1½ Tablespoons) a 12-cup Bundt pan (or similar sized pan).

  2. Step 2

    Cream butter and sugar. Beat in sour cream, eggs and almond extract. Stir together flour, cocoa, baking soda and salt; add dry mix to creamed mixture alternating with the milk. Mix until well blended.

  3. Step 3

    Spread ½ of the batter into prepared Bundt pan, spreading batter slightly up the sides to form a trough. Spoon pie filling on top of the batter; avoid touching the sides and center of pan. Cover filling with remaining batter.

  4. Step 4

    Bake 60 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out onto wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar before serving.

Note: This cake makes about 12-16 servings.

Source: Challenge Home Economist

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Total Reviews: 4.0 4

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Nov 16, 2011


Is it possible to use non-fat greek yogurt instead of sour cream? Or will that ruin the texture and flavor of the cake?


Feb 16, 2012


Made this Black Forest Bundt Cake for Valentine's Day as a treat for my husband.
Made exactly as recipe stated, no modifications or changes. Looked perfect when it came out of oven & I inverted onto cake plate. The cake was moist, but was disapointed as the flavor was flat...didn't taste like a dense moist chocolate cake should. I will not make it again.


Mar 15, 2012


I thought the flavor of this cake was good, but I feel like the almond was a little strong. I wonder what it would be like with hazelnut instead. I enjoyed it, but I think I'll play with the recipe a bit.

How to Make a Cake

Jul 15, 2012


This seems yummy i will surely try it. - Linsey from How to Make a Cake