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.



1 hour






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


  • 1

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

  • 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

    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

    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.


  • !

    This cake makes about 12-16 servings.

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