Black Forest Bundt Cake

If you are a fan of chocolate-covered cherries, you’ll love this Black Forest Bundt 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.

Black Forest Bundt Cake


  • 1 cup (2 sticks) Challenge Butter, room temperature
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 2 eggs
  • 2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 (21 ounce) can cherry pie filling


  1. Heat oven to 325 degrees F. Generously butter (1 to 1 1/2 tablespoons) a 12-cup Bundt pan (or similar size pan).
  2. Cream butter and sugar. Beat in sour cream, eggs and almond extract.
  3. Stir together flour, cocoa, baking soda and salt; add dry mix to creamed mixture alternating with the milk. Mix until well blended.
  4. Spread 1/2 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.
  5. Bake for 60 minutes or until cake tests done.
  6. Cool in pan for 10-15 minutes; turn out onto wire rack or serving plate to complete cooling.
  7. Sprinkle with confectioners' sugar before serving.

Yield: 12-16 servings

Source: Challenge Home Economist

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