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.

Love it!
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. 1

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

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



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.



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.



This seems yummy i will surely try it.



Got mine in the oven now!


cheryl hale