Cherry Chocolate Chip Cake
Full of chocolate and cherries, this Cherry Chocolate Chip Cake is a fun year-round cake that is super tasty, easy and perfect for gatherings!
A TASTY CHOCOLATE AND CHERRY CAKE
I absolutely love the flavor of chocolate and cherry together and this Cherry Chocolate Chip Cake is over the top amazing! With a cherry flavored glaze poured all over the top, it is perfect for any and all occasions. You can make this all year round and everyone loves it because it’s not a traditional flavored cake. So if you are looking for a little different and unique flavor in a cake, then you have to make this Cherry Chocolate Chip Cake recipe.
FREQUENTLY ASKED QUESTIONS:
You will want to use a 12-cup bundt pan for this. This is a standard bundt pan size.
Yes, this will also fit into a 9×13-inch pan as well.
If you do not own a food processor you can chop up your cherries by hand with a knife – no problem!
We use mini semi-sweet in this recipe. We like mini as it is not overwhelming and it disperses more. You can use regular chocolate chips if you want that more potent chocolate flavor. You can also use milk or dark chocolate as well.
Usually it means the cake pan hasn’t been properly greased or you tried to remove the cake before it has cooled a bit. Using a nonstick cooking spray that has flour in it works so well! Sprays like Baker’s Joy or Pam Baking Spray are crucial in helping the cake easily disengage from the pan. Spray the entire inside of the pan very liberally with the spray.
This can be stored covered in the refrigerator or at room temperature where it will keep for up to 5 days. This can also be frozen, this is best frozen without the glaze. Wrap your cake in plastic wrap and then foil and it will keep in the freezer for up to 3 months. To defrost remove from freezer and you can defrost in refrigerator or at room temperature. Make your glaze and serve.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- cornstarch
- baking powder
- salt
- milk
- mini semi-sweet chocolate chips
- maraschino cherries
- powdered sugar
- maraschino cherry juice
- almond extract
HOW TO MAKE A CHERRY CHOCOLATE CHIP BUNDT CAKE:
Preheat the oven to 350 degrees F. Prepare a 12 cup bundt cake pan with non-stick cooking spray. I like the kind that has flour in it, like Baker’s Joy. In a large bowl, using a stand or hand mixer, beat together the butter and sugar until light and fluffy.
Add in the eggs, one at a time, mixing after each one. Mix in the vanilla. Set aside.
In another bowl, whisk together the dry ingredients – flour, cornstarch, baking powder, and salt.
Pour half of the dry ingredients into the bowl of wet ingredients and mix just until combined.
Mix in the milk until fully incorporated.
Add the remaining dry ingredients and mix until combined. Do not over mix.
With a spatula, stir in the chocolate chips and cherries.
Pour batter into the prepared bundt pan and bake for 55-60 minutes.
The cake is done when the top is golden brown and a toothpick inserted into the middle comes out clean. Once done, allow the cake to cool for 10 minutes. Remove the cake from the pan and cool completely on a cooling rack.
Once cooled, prepare the glaze. In a large bowl, combine the glaze ingredients and whisk until smooth. Pour the glaze all over the top of the cake.
Enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Cherry Chocolate Chip Cake
Ingredients
Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 6 Tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- ¾ cup mini semi-sweet chocolate chips
- 10 ounce jar maraschino cherries, drained and chopped (keep the juice)
Glaze:
- 1 cup powdered sugar
- 1 Tablespoon melted unsalted butter
- 3-4 Tablespoons maraschino cherry juice
- ½ teaspoon almond extract
Garnish Toppings:
- 1 milk chocolate baking bar optional
Instructions
- Preheat the oven to 350F degrees. Spray a 12-cup bundt cake pan with non-stick cooking spray (I like the kind that has flour in it).
- In a large bowl, using a stand or hand mixer, beat together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing after each one. Mix in the vanilla. Set aside.
- In another bowl, whisk together the dry ingredients – flour, cornstarch, baking powder, and salt. Pour half of the dry ingredients into the bowl of wet ingredients and mix just until combined.
- Mix in the milk until fully incorporated. Add the remaining dry ingredients and mix until combined. Do not over mix.
- With a spatula, stir in the chocolate chips and cherries.
- Pour batter into the prepared bundt pan and bake for 55-60 minutes. The cake is done when the top is golden brown and a toothpick inserted into the middle comes out clean.
- Once done, allow the cake to cool for 10 minutes. Remove the cake from the pan and cool completely on a cooling rack.
- Once cooled, prepare the glaze. In a large bowl, combine the glaze ingredients and whisk until smooth. Pour the glaze all over the top of the cake.
- (Optional Garnish) Using a vegetable peeler, shred the baking bar along the top of the cake for a garnished look.
Notes
- This can also be made in a 9×13-inch baking pan.
- If you do not have a food processor you can chop the cherries by hand.
- Any of your favorite flavor of chocolate chips can be used.
- This can be frozen, see my tips above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Can’t wait to make this yummy sounding abd pretty cake!! If I were to use a 9×13 pan, would the baking time be the same? Thanks….
It would probably be less time to bake since there’s more surface area and it will be less dense. I’d say maybe around 30 minutes but keep an eye on it. 🙂