If you’re dreaming of a dessert that’s as much a showstopper as it is a nostalgic comfort, the Cherry Bundt Cake deserves a spot at the top of your baking list. This gorgeous cake bursts with vibrant maraschino cherries, a whisper of almond, and a sweet glaze finish, making it an irresistible treat for get-togethers or simple family Sundays. Whether you’re a baking pro or just starting out, this recipe is pure joy—easy to whip up, pretty to present, and impossible to resist with every cherry-laden bite. If you love cherry desserts that feel a little bit fancy yet homey, this Cherry Bundt Cake will absolutely delight you.

Ingredients You’ll Need

The beauty of this Cherry Bundt Cake is how every ingredient plays a special role in creating its exquisite taste, color, and tender crumb. Each component is carefully chosen to balance flavor and texture—making this recipe both forgiving and deliciously reliable.

Unsalted butter (1 cup, softened): Ensures a rich, moist crumb while letting the cherry and almond flavors shine through.
Granulated sugar (1 1/2 cups): Adds the ideal sweetness, allowing the cherries to pop without being too sugary.
Large eggs (4): Provide all-important structure and help the cake rise to perfection.
Vanilla extract (1 teaspoon): Gives a warm, classic aroma that pairs beautifully with cherries.
Almond extract (1/2 teaspoon): Offers that magical bakery-shop flavor, making every slice unforgettable.
All-purpose flour (2 1/2 cups): The foundation of the cake, delivering just the right heft for a sturdy yet tender Bundt.
Baking powder (2 teaspoons): Guarantees a light, fluffy rise in every bite.
Salt (1/2 teaspoon): Balances the sweetness, bringing out all the vibrancy in the cherries and almond.
Sour cream (1 cup): This secret weapon adds moisture and tang, ensuring your cake stays soft and luscious.
Maraschino cherries (1 1/2 cups, chopped and well-drained): The stars of the show—colorful, sweet, and loaded throughout the cake for maximum cherry flavor.
Maraschino cherry juice (2 tablespoons): Infuses the batter with even more irresistible cherry essence and that gorgeous blush-pink hue.
Powdered sugar (1 cup): Creates a smooth, glossy glaze to drape over the finished Bundt with just the right sweetness.
Milk (2–3 tablespoons): Helps loosen the glaze for that perfect drizzle effect.
Extra cherries (for garnish): For a final festive flourish no one can refuse.

How to Make Cherry Bundt Cake

Step 1: Prep Your Bundt Pan and Ingredients

Kick things off by preheating your oven to 350°F (175°C). This ensures your oven is at the perfect temperature once your batter is ready. Generously grease and flour a 10-cup Bundt pan, paying special attention to all the little nooks—nothing’s worse than losing those pretty Bundt designs to stubborn sticking! Set aside your pan and let the anticipation build while you organize the rest of your ingredients.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until they’re light and fluffy. This step isn’t just about mixing—it’s about aerating the batter, which means a lighter, more melt-in-your-mouth texture for your Cherry Bundt Cake. This usually takes 3 to 4 minutes with an electric mixer. Don’t rush it!

Step 3: Add Eggs and Extracts

Crack in the eggs one at a time, beating well after each addition. This keeps the batter silky and ensures all that lovely air you whipped in earlier sticks around. Stir in the vanilla and almond extracts at this point—suddenly, your kitchen will smell like the inside of a bakery.

Step 4: Combine Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Now for the magic: add the dry ingredients to your creamed mixture in three additions, alternating with the sour cream. Begin and end with the flour—this helps prevent overmixing and keeps your Cherry Bundt Cake extra tender. Mix just until everything is incorporated, scraping the sides as you go.

Step 5: Fold in Cherries and Juice

Gently fold the well-drained, chopped maraschino cherries and the cherry juice into your batter. This is where your cake picks up that classic confetti appearance and the irresistible pockets of real cherry in every slice. Take care not to overmix; you want every bite to be studded with sweet cherry sunshine.

Step 6: Fill the Bundt Pan and Bake

Pour the batter evenly into your prepared Bundt pan. Give the top a gentle smoothing with a spatula, and maybe a little tap on the counter to settle the batter. Slide it into the oven and bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean and your house smells like pure happiness.

Step 7: Cool and Glaze

Allow the cake to cool in the pan for about 15 minutes—patience really pays off here! Carefully invert onto a wire rack and let cool completely. For the finishing touch, whisk together the powdered sugar and milk, adjusting for desired glaze thickness. Drizzle generously over your cake, then decorate with extra cherries for that irresistible pop of color and flavor.

How to Serve Cherry Bundt Cake

Garnishes

This cake absolutely loves a celebration—big or small. Dress it up with extra maraschino cherries, maybe a shower of slivered almonds, or even a little dusting of powdered sugar. The glossy glaze and bright cherries always make the Cherry Bundt Cake a showpiece, no matter the occasion.

Side Dishes

For an elegant pairing, offer fresh whipped cream or a scoop of classic vanilla ice cream on the side—the creamy textures are magic with the sweet cherry flavor. A bowl of fresh berries plays off the cake’s fruity theme and adds a little tartness to balance each slice.

Creative Ways to Present

While it’s lovely on its own cake stand, try slicing the Cherry Bundt Cake and plating each piece with a drizzle of extra cherry juice or a little cherry compote. For parties, cut the cake into mini wedges or serve “cake pops” by skewering cubes and dipping them in glaze. However you serve it, those swirls of pink cherries will always steal the show.

Make Ahead and Storage

Storing Leftovers

Once completely cooled and glazed, store your Cherry Bundt Cake tightly wrapped at room temperature for up to 3 days. If your kitchen is especially warm or humid, keep it in the fridge to maintain its signature moisture and flavor. You’ll be delighted by how well it stays tender!

Freezing

Yes, you can absolutely freeze a Cherry Bundt Cake! For best results, wrap unglazed cake tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw at room temperature, then glaze and garnish just before serving for that “just baked” appeal.

Reheating

If you want to revive that just-baked warmth, pop individual slices in the microwave for 10–15 seconds. This gently brings back the cake’s soft texture and aroma—wonderful if you’re enjoying leftovers with a cup of coffee or tea.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Absolutely! Pit and chop fresh sweet cherries for a more natural flavor and beautiful bursts of fruit. Just remember to pat them dry thoroughly, as extra moisture can make the cake too soft.

What’s the best way to keep cherries from sinking to the bottom?

Toss the chopped cherries with a tablespoon of flour before folding them into the batter. This little trick helps suspend them evenly throughout your Cherry Bundt Cake.

Can I make this recipe gluten-free?

Yes, you can substitute a cup-for-cup gluten-free flour blend. Just check that your baking powder is gluten-free, and keep an eye on the cake as it may bake a little faster than usual.

Is it necessary to use both vanilla and almond extracts?

The combination really elevates the bakery-fresh taste of this cake, but if you’re not a fan of almond, feel free to use just vanilla or swap in another favorite extract, like lemon, for a different twist.

How do I keep the cake from sticking to the Bundt pan?

Generously grease every crevice of your Bundt pan with butter or baking spray and follow with a dusting of flour. Take your time with this step for a flawless release and picture-perfect Cherry Bundt Cake.

Final Thoughts

If a cake could be called a celebration all by itself, this Cherry Bundt Cake would be it—cheerful, delicious, and always ready to draw a crowd around your table. I hope you have as much fun baking (and eating!) it as I do every time, so slice yourself a piece and enjoy the sweet moments it brings.

Cherry Bundt Cake Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful sweetness of this Cherry Bundt Cake, a moist and flavorful dessert that combines the rich taste of maraschino cherries with a hint of almond. Perfect for any occasion, this cake is sure to impress your guests with its tender crumb and beautiful cherry garnish.

Ingredients

Scale

Cake:

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups maraschino cherries, chopped and well-drained
2 tablespoons maraschino cherry juice

Glaze:

1 cup powdered sugar
2–3 tablespoons milk
Extra cherries for garnish

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
Mix Wet Ingredients: Cream butter and sugar, add eggs one at a time, then mix in vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture, alternating with sour cream.
Add Cherries: Fold in chopped cherries and cherry juice.
Bake: Pour batter into pan and bake for 50-60 minutes until a toothpick comes out clean.
Cool and Glaze: Cool in pan for 15 minutes, then transfer to a wire rack. Whisk powdered sugar and milk for glaze, then drizzle over cake and garnish with cherries.

Notes

For a richer flavor, substitute some sour cream with Greek yogurt.
Ensure cherries are well-drained and dried to prevent excess moisture in the batter.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American