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white chocolate cherry bundt cake dusted with icing sugar on a cake plate with fresh sour cherries in the background

Cherry Almond Bundt Cake

This easy white chocolate cherry bundt cake recipe features a blend of vanilla, almond, and white chocolate flavors with an added pop from fresh cherries and extra moisture from Greek Yogurt. A delicious and easy summer dessert perfect for potlucks! 

Course Dessert
Cuisine America
Keyword cherry almond bundt cake, chocolate cherry cake, white chocolate bundt cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 300 kcal

Ingredients

  • 200 g  fresh or frozen cherries
  • 200 g butter at room temperature
  • 150 g sugar
  • 1 tsp vanilla essence
  • 2 eggs at room temperature
  • 1 tbsp kirsch schnapps optional
  • 200 g Vanilla Greek yogurt full-fat or sour cream
  • 200 g flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 100 g almond flour
  • 100 g white chocolate grated
  • almond essence - optional

Instructions

  1. Preheat the oven to 160 C/ 320 F.
  2. Halve and destone the cherries. Chop them up a bit without mashing them. Dust them with flour or cornstarch.
  3. Cream softened butter and sugar with a hand mixer or in your standmixer for 5 minutes, until fluffy and white before adding vanilla and the eggs one after the other. Add almond essence if using. Sieve flour, baking powder, and salt together and stir in the almond flour. Add dry mix to butter mix while mixing with the paddle attachment and mix only until just combined, then stir in yogurt and kirsch schnaps if using. Mehl. Fold in grated or chopped chocolate

  4. Place half of the batter into well-greased bundt pan. It is essential to spoon it in, so the air doesn’t get trapped. Also, gently tap the bottom of the bundt pan on the countertop. This will allow any excess air to escape. Top with half of the cherries.
  5. Pour the rest of the batter into the bundt cake, top with more cherries and bake for about  50 Minuten. When you check the homemade bundt cake for doneness, you should notice that sides of the cake have begun pulling away. I recommend sticking a long toothpick in the center and see if it comes out clean or not. If there is still some wet batter when you take out the toothpick, it will need some additional baking time.
  6. Allow it to sit between 15-20 minutes. This will cool it down enough that it should come out in one beautiful piece. Dust with icing sugar

Recipe Notes

  • Just be sure to take your time in adding and mixing all ingredients. For the proper bundt cake consistency, you don’t want to rush! And be sure you’re making this in a bundt cake pan as opposed to a regular cake pan.
  • Preparing the bundt pan for the batter is one of the most critical steps. Otherwise, you will end up with a disaster when you are trying to remove the cake from the pan. After greasing the bundt pan, sprinkle with a little bit of flour to prevent sticking.
  • the best way to get the cake out of the bunt pan is to place it on a wire rack when you take it out of the oven. Allow it to cool on it between 15-20 minutes. It should be cool enough to come out in one beautiful piece.

  • After the chocolate cherry bundt cake has cooled,  you can flip it over and lightly tap the outside of the pan. Then slowly remove the pan while leaving the cake on the wire rack. If you greased the bundt pan properly, the cake should slide right out with minimal problems.