This Black Forest Bundt is my kind of showstopper: a tender chocolate cake baked in a fluted bundt pan, brightened with juicy cherries and finished with a glossy chocolate glaze and a pillow of whipped cream. It’s the classic flavor combo of rich cocoa and tart cherries, but in an easy, sliceable form that’s perfect for dessert nights, birthdays, or when I want something that feels a little celebratory without a fuss.

My little family goes a little weak for this one. My husband will take the end piece with the most glaze every single time, and my kiddo insists on adding an extra spoonful of whipped cream on top of their slice. It became our go-to for Sunday afternoons when we want something special but don’t want to go all-in on a layer cake. One winter I made it on a snow day—while the kids built a fort—and the warm, cocoa-scented kitchen felt like the coziest kind of celebration.

Why You’ll Love This Delish Black Forest Bundt Cake

– Silky, deeply chocolatey cake that stays moist—the bundt shape gives it a little rustic elegance without extra fussy assembly.
– Cherry brightness that cuts through the richness, so each bite feels balanced and never cloying.
– A glossy chocolate glaze ties everything together and makes it look like you put way more effort in than you did.
– Crowd-pleaser texture: sliceable for parties, but still intimate enough for a household dessert ritual.

Behind the Recipe

Making this bundt taught me that texture matters as much as flavor. Over-mixing the batter will give you a denser crumb, while under-creaming leads to less lift—so I aim for a smooth batter that isn’t beaten into submission. The cherries are the secret personality: whether you macerate fresh ones a bit before folding or drain canned cherries well, they’re what keeps the cake from feeling heavy. I’ve learned to let the cake cool in the pan long enough to avoid a cracked top but not so long that it clings to the pan; a gentle tap and a careful invert do the trick. And the glaze? A warm, pourable consistency is your friend—too thick and it globs, too thin and it runs off.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for reliable structure; check your baking powder/baking soda dates—old leaveners mean a flat cake.
– Fats & Oils: If the recipe calls for butter, use real butter for flavor; room-temperature butter creams more evenly and helps the cake rise.
– Chocolate: Pick a good-quality cocoa powder (not Dutch-processed unless the recipe specifies) and avoid imitation chips—real chocolate yields a richer glaze.
– Fruit: Fresh cherries are fantastic in season; otherwise, use canned or jarred cherries labeled “dark sweet” or tart cherries packed in juice, and drain well.
– Eggs: Use large eggs at room temperature for better emulsification; if you forget to take them out, place them in a bowl of warm water for 10 minutes to temper.
– Dairy: Full-fat sour cream or yogurt adds moisture and tang; you can sub buttermilk for a lighter tang if preferred.

Prep Ahead Ideas

– Measure dry ingredients and sift them into a container the day before; label and leave at room temperature to speed assembly.
– Pit or halve cherries and store in a covered container in the fridge for up to 2 days—if using fresh, toss with a little sugar to macerate.
– Whip cream the day ahead and keep it chilled in an airtight container; re-whip briefly before serving if it loosens.
– Make the glaze a day ahead and reheat gently in a warm water bath to return it to pourable consistency.

Time-Saving Tricks

– Use a stand mixer or hand mixer for quick, even creaming of butter and sugar—it saves elbow grease and ensures consistent texture.
– Keep all cold ingredients at room temperature before starting; it speeds emulsification and reduces mixing time.
– Clean as you go: while the cake bakes, wash bowls and measure glaze ingredients so finishing is quick.
– When in a hurry, a jarred cherry pie filling can stand in for fresh cherries—drain and fold in gently to avoid too much sweetness.

Common Mistakes

– Over-mixing batter: I once kept mixing and the cake turned out tight and slightly gummy—stop as soon as dry ingredients are incorporated.
– Not prepping the pan: skip the proper greasing/flouring and the cake will stick; for safety, dust with a bit of cocoa instead of flour to avoid white residue.
– Pouring glaze while cake is too warm: it will run off—let the cake cool until just warm for the best glaze coverage.
– Using undrained cherries: excess liquid sinks the cherries or makes the cake soggy—always drain or pat dry.

What to Serve It With

– Fresh whipped cream and a few whole cherries on top for an elegant, classic finish.
– A scoop of vanilla or cherry-laced ice cream for an indulgent pairing.
– Espresso or a bold black tea to cut through the richness.

Tips & Mistakes

Keep the batter smooth but don’t overbeat. If your glaze separates, whisk in a teaspoon of warm milk or a small pat of butter to bring it back together. When in doubt, err on the side of slightly underbaking—carryover heat will finish it and keeps the crumb moist.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

– Skip the alcohol: omit kirsch or cherry brandy and use cherry juice or a splash of vanilla instead—flavor remains lovely.
– Lighter option: swap half the butter for applesauce for a lower-fat cake, but expect a slightly different crumb.
– Extra chocolate: fold in a small handful of chocolate chips for pockets of melty goodness—just don’t overdo it or the cake will be too dense.
– Nuts: chopped toasted almonds or hazelnuts on top add a pleasant crunch if you like texture contrast.

Write me the frequently asked questions and answers Delish Black Forest Bundt Cake in the same way as the example below.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes. Substitute a 1:1 gluten-free baking blend and be sure it contains xanthan gum or another binder; the texture will be very close to the original when measured precisely.

Do I have to use kirsch or cherry liqueur?

No—kirsch adds a nice cherry note, but you can replace it with additional cherry juice, a little vanilla, or omit it entirely without ruining the cake.

Can I use frozen cherries instead of fresh?

Yes. Thaw and drain frozen cherries thoroughly and pat dry before folding into the batter to prevent extra moisture from weighing the cake down.

How long will this keep, and can I freeze it?

Store in the fridge for up to 4 days. You can freeze slices (glaze and whipped cream best added after thawing) for up to 2 months—wrap tightly to avoid freezer burn.

My glaze turned grainy—what went wrong?

If the glaze overheats or chocolate seizes from water contact, it can be grainy. Gently warm and whisk in a little warm cream or butter to smooth it, or start fresh with tempered chocolate and warm cream.

Delish Black Forest Bundt Cake