This cherry chip bundt cake is stunning! Plus, learn how to make a beautiful flower out of cherries with a few slices.
This white cake, studded with chocolate and cherries, is the epitome of Valentine’s indulgence. As a sweet ending to a romantic meal or as a thoughtful gift, this cake will bring pleasure to whoever receives it.
How To Make A Flower Out Of A Cherry
My favorite thing about this cake is the pretty little flower I made out of a cherry! Here’s how to do it. (All of these steps are in the printable recipe card at the bottom of this post.
- Cut 3 thin slices off of each cherry.
- If you have time, trim the widest side in the middle so it’s roughly shaped like a heart.
- Beginning at the center with a small piece of cherry, add “petals” spiraling outwards, pressing the base of each petal into the icing.
- Add mint leaves.
The cake is covered with a cherry glaze and drizzled with chocolate ganache. Sliced maraschino cherries and mint leaves may be used to create a decorative rose, or consider chocolate curls or sprinkles.
You can serve this cake for Valentine’s Day, or even someone’s birthday. This is always going to be one of my favorite cherry desserts that I have ever made.
- 3 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 jar (10 oz.) maraschino cherries
- 3 ounces dark chocolate, chopped (or 1/2 cup miniature chocolate chips)
- 3/4 cup butter, room temperature
- 1 3/4 cups sugar
- 4 egg whites, room temperature
- 1 cup milk
- 1 teaspoon cherry flavoring (optional)
- 1/4 cup maraschino cherry juice
- 2 cups powdered sugar
- 1 teaspoon powdered egg whites (optional for a firmer glaze)
- 1 1/2 ounces of chopped chocolate (or 1/4 cup of chocolate chips)
- 1-2 tablespoons heavy cream, slightly warm
- Heat oven to 350 F.
- Prepare a Bundt pan by greasing lightly or spraying with a baking spray containing flour and oil.
- In a medium bowl, sift the flour, baking powder, and salt together 3 times. Set aside.
- Reserving the cherry liquid and 3 or 4 of the best cherries, chop the remaining cherries into small pieces. Set aside.
- Chop the chocolate finely. If using miniature chocolate chips, measure out 1/2 cup of chips and set aside.
- In a large bowl, cream the butter and sugar well until light and fluffy.
- Add one egg white at a time, mixing thoroughly between each addition. This will add loft to the cake, so don’t rush this step.
- To 1 cup of milk, add 2 tablespoons of maraschino cherry juice and cherry flavoring, if desired.
- Add the flour mixture and the milk mixture alternately in 3 additions, beginning with the flour and ending with the milk. Beat well between each addition. Beat for 1 additional minute.
- Fold in the chopped chocolate and cherries.
- Spoon evenly into Bundt pan. Bake for approximately 50 minutes, or until a wooden skewer inserted into the cake comes out clean.
- Allow it to cool on a rack for a few minutes, and then turn the cake out to continue to cool.
- Combine the ingredients for Cherry Glaze, adding more cherry juice or powdered sugar as needed to obtain a fairly thin glaze.
- When the cake is barely warm, cover with glaze, using a pastry brush or by simply spooning the glaze over the cake.
- When the glaze has set, melt the chocolate in a small microwave-safe bowl in the microwave, using 15 second increments and stirring between each cook cycle. When totally melted, stir in 1 tablespoon of cream. Stir well, and add additional cream until the ganache is velvety and smooth. Put into a small piping bag or plastic zipper bag with the tip cut off, and drizzle over cake.
- Decorate as desired.
- To make cherry rose, cut 3 thin slices off of each cherry. If you have time, trim the widest side in the middle so it’s roughly shaped like a heart. Beginning at the center with a small piece of cherry, add “petals” spiraling outwards, pressing the base of each petal into icing. Add mint leaves.
Here is a cute little graphic if you want to pin this recipe for later. Thanks!
Oh my gosh this looks so delicious!
This looks amazing!
This looks so good!
I love making bundt cakes. My mother would enjoy this so much! This might just be her Valentine from me!
The cherry rose is so pretty. I would love to see a tutorial on how you made it.
My stomach actually grumbled as soon as I saw this picture! Not only does it look good, but it sounds good too! I am definitely pinning this recipe because I can’t wait to try it! Thanks for sharing 🙂
This cake looks good inside and out! I pinned it for later. My followers will love this for Valentine’s Day! 😀
That looks AMAZING!!!!
Annie, I am obsessed with bundt cakes!! I must try!! YUM!
Hi! This looks beautiful! Do you know how many people this would serve? Also, how many days does it last for? Thanks!