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!
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
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.