Black Forest Bundt Cake with Cherries & Chocolate

Name: Black Forest Bundt Cake with Cherries & Chocolate
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12 servings
Cuisine: German-American
Ingredients: 1 box chocolate cake mix; 1 box (3.9 oz) chocolate instant pudding mix; 1 cup sour cream or Greek yogurt; 3 large eggs; 1/2 cup vegetable oil; 1 (21 oz) can cherry pie filling; 1 cup chocolate chips; 1/2 cup heavy cream; Whipped cream and cherries for topping

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There’s something undeniably comforting about the pairing of cherries and chocolate — and nothing showcases that duo quite like a Black Forest Bundt Cake. Inspired by the iconic German dessert, this version wraps all the deep cocoa richness and bright cherry flavor into a show-stopping bundt cake.

Whether you’re using sour cream or Greek yogurt for extra moisture, or starting with a boxed mix for ease, this guide will walk you through how to make it irresistibly good. From a full-sized celebration cake to charming mini bundts, you’ll get variations, expert tips, and even ideas for storing and serving. Let’s bake something unforgettable.

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A Chocolate-Cherry Story That Feels Like Home

The first time I tasted a true Black Forest cake, I was sitting on a sun-drenched patio in Baden-Baden, Germany, marveling at the perfect blend of bittersweet chocolate and tart cherries. It reminded me of my grandma’s Sunday cakes — rustic, rich, and always made with love. Fast forward a few years, and that flavor memory sparked a baking experiment in my own kitchen. That’s how this Black Forest Bundt Cake was born.

I wanted to take everything I loved about the original — the whipped cream, the cherries, the chocolate layers — and distill it into something that felt more weeknight doable but still celebration-worthy. And thanks to the bundt pan, it didn’t just work — it looked like a bakery masterpiece without needing piping skills. What sealed the deal was adding sour cream to the batter. It gives the cake that unmistakable tenderness, a nod to my favorite Sour Cream Coffee Cake with Cake Mix recipe that’s been a reader favorite for years.

This bundt recipe brings all the drama of a layer cake with none of the fuss. The cherry center bakes right into a hidden pocket, creating a beautiful surprise when sliced. If you’ve got a jar of Sour Cherry Sauce on hand, it’s a dreamy upgrade to canned pie filling. Top it with ganache and a single cherry on each slice, and you’ve got dessert that feels special — but totally doable on a Wednesday.

How to Make a Black Forest Bundt Cake (from Scratch or Cake Mix)

Ingredients That Work (with Sour Cream or Greek Yogurt)

When it comes to making a show-stopping Black Forest Bundt Cake, you’ve got two main paths: from scratch or with a little help from a box. Either way, the key ingredients remain the same — chocolate, cherries, and something tangy like sour cream or Greek yogurt to keep things incredibly moist.

Ingredients for Black Forest Bundt Cake including cherries, chocolate, and sour cream

Here’s a quick breakdown of your options:

Ingredient	From Scratch	With Cake Mix
Base	All-purpose flour, cocoa powder, sugar, baking soda	Chocolate cake mix (devil’s food works great)
Moisture	Sour cream or Greek yogurt	Sour cream or Greek yogurt (same!)
Filling	Homemade cherry compote or preserves	Cherry pie filling
Extras	Dark chocolate chunks or chips	Chocolate pudding mix (for depth)

The sour cream vs. Greek yogurt debate comes down to personal taste. Sour cream yields a classic, dense crumb while Greek yogurt leans slightly lighter. Both balance the sweetness of the cherry filling beautifully.

If you’re starting with a boxed mix, you’ll love how quickly it all comes together — just like this Chocolate Ooey Gooey Cake that proves shortcuts can still taste homemade.

Step-by-Step That Never Fails

Step 1: Prep your bundt pan. Use baking spray or grease and flour it thoroughly to avoid sticking. Set your oven to 350°F (175°C).

Step 2: Make the batter. Combine your cake mix, pudding mix (if using), eggs, oil, sour cream or yogurt in a large bowl. Beat until smooth. Fold in chocolate chips for extra richness.

Step 3: Layer the cake. Pour half the batter into the prepared pan. Use a spoon to create a well in the center — this is where the cherries go. Carefully spoon in the cherry filling without letting it touch the edges. This ensures a clean release from the pan after baking.

Step 4: Top and bake. Spread the remaining batter over the filling, sealing the cherry layer inside. Bake for 45–50 minutes, or until a toothpick comes out mostly clean.

Filling cherry center in Black Forest Bundt Cake

Step 5: Cool completely. Let the cake rest for 10–15 minutes before inverting. Don’t rush this — cooling helps it firm up and release cleanly.

Step 6: Ganache it up. Heat heavy cream and pour it over chocolate chips. Let sit for 3–5 minutes, then stir until glossy. Drizzle generously over your cooled bundt.

This process is almost foolproof, especially once you’ve done it once. For an elegant finish, top with chocolate curls, whipped cream, or even cherries soaked in kirsch.

Mini Black Forest Bundt Cakes and Creative Twists

Mini Versions That Wow

There’s something undeniably charming about mini bundts — they’re cute, perfectly portioned, and make guests feel like they’re getting their very own dessert. Converting this Black Forest Bundt Cake into a mini version is easy and opens the door to endless presentation possibilities.

To make mini Black Forest bundt cakes, you’ll follow the same batter and filling approach but divide everything evenly across a mini bundt pan (usually holds 6 to 12 cakes, depending on size). Grease those pans well — minis tend to stick more than full-sized cakes.

Here’s the trick to success: add just enough batter to cover the bottom, spoon in a dollop of cherry pie filling (about 1 teaspoon), and top with more batter, sealing the edges just like you would with a full bundt. Bake at 350°F (175°C) for 18–22 minutes or until the tops spring back gently when touched. Cool them in the pan for 10 minutes before turning out onto a rack.

Once cooled, you can drizzle them with ganache, top with whipped cream, and add a single cherry for an adorable finish. They’re ideal for birthdays, holidays, or dessert boards — kind of like our layered Black Forest Trifle, but in single-serve form.

Mini bundts are also perfect for gifting. Wrap each one in cellophane, tie with a ribbon, and you’ve got a thoughtful, delicious treat that feels special without being fussy. For more ideas, check out your Cherry Coffee Cake — it’s another lovely cherry-forward bake that plays beautifully in smaller portions.

Creative Flavors and Presentation

This is where the fun begins. Want to elevate your Black Forest Bundt Cake into something unforgettable? Try a few of these creative spins:

Pouring chocolate ganache over Black Forest Bundt Cak

Add kirsch (cherry brandy) to your ganache or whipped topping for a boozy twist.
Use dark chocolate chunks instead of chips for more contrast and melt pockets.
Layer whipped mascarpone instead of standard whipped cream for a richer bite.
Use fresh pitted cherries during cherry season, tossed in a bit of sugar and cornstarch for thickening.
Garnish like a pro: chocolate curls, maraschino cherries with stems, and a dusting of powdered sugar add a bakery finish.

Presentation matters here. Use a piping bag to swirl whipped cream elegantly on each slice or mini bundt, then top with a single cherry. For Valentine’s Day or holiday bakes, you could even tint your whipped topping pink or add heart sprinkles for flair.

If you’re looking for more luscious topping ideas, your Strawberry Ganache post is packed with fun inspiration for colorful drizzles and fruit pairings that could easily be adapted here.

The Best Black Forest Bundt Cake Experience

Storage, Serving, and Make-Ahead Tips

You’ve baked the perfect Black Forest Bundt Cake — now let’s talk about keeping it fresh and serving it in style.

Storage Tips
Once fully cooled and topped with ganache, your cake will keep well at room temperature (covered) for 1–2 days. If you’ve added whipped cream, store it in the refrigerator instead. It will last up to 4 days chilled — just be sure to bring it to room temperature before serving to enjoy its full flavor.

If you’re planning ahead, the bundt can be baked and frozen without toppings. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and glaze it the day of serving.

Serving Suggestions
A slice of this cake pairs beautifully with freshly whipped cream, a warm cup of espresso, or even a scoop of vanilla bean ice cream. Want to go all out? Serve it with a drizzle of warm cherry sauce or melted ganache for a plated dessert feel.

Slice of Black Forest Bundt Cake with whipped cream and cherry

For a weeknight version, skip the whipped topping and go minimalist with just the ganache and a few chocolate curls. It’s still stunning but totally unfussy.

The richness of the chocolate and brightness of the cherries make it a well-balanced dessert that doesn’t feel too heavy — just indulgent enough.

If you’re into ultra-decadent pairings, try serving a slice alongside Chocolate Mousse Brownies or even a sliver of Triple Chocolate Mousse Cake for a full-on chocolate celebration.

Why This Bundt Beats the Bakery

Classic Black Forest cake is undeniably gorgeous — but all those layers, whipped cream fillings, and chilling times can make it a bit much for home bakers. That’s where this bundt version shines.

It captures everything you love about the original — bold chocolate flavor, cherry richness, creamy toppings — and wraps it into a cake that’s easy to make, easy to store, and beautiful with minimal effort.

Baking in a bundt pan eliminates the need for frosting finesse or stacking skills. The shape itself does the work of looking elegant. And when you slice into that cherry-studded center? It’s a little bit of magic every time.

This is the kind of recipe that bridges the gap between tradition and ease — a cake that feels like something your grandma would make, but looks like something from your favorite European café. It’s why I always come back to it when I want a bake that delivers comfort, a little drama, and a whole lot of chocolate.

FAQs About Black Forest Bundt Cake

Can I make a Black Forest Bundt Cake with cherries, chocolate, and sour cream?

Yes! In fact, sour cream is one of the best ingredients to use for moisture and tang. It complements the cherries and chocolate perfectly and gives the bundt that ultra-soft texture.

How do I make a Black Forest Bundt Cake using cake mix?

Use a chocolate cake mix and add in sour cream, eggs, and oil for richness. Spoon half the batter into a bundt pan, fill the center with cherry pie filling, cover with the remaining batter, and bake at 350°F for 45–50 minutes.

What’s the best way to make Black Forest mini bundt cakes?

Divide the batter into well-greased mini bundt pans. Fill halfway, add a small spoonful of cherry filling, top with more batter, and bake for 18–22 minutes. Cool completely before topping with ganache and cherries.

What’s the difference between a Black Forest cake and a cherry chocolate bundt?

A traditional Black Forest cake is a layered sponge with whipped cream and cherries, often boozy with kirsch. A cherry chocolate bundt takes those flavors and simplifies them into one rich, moist cake with a hidden cherry filling and ganache topping.

Conclusion

This Black Forest Bundt Cake has everything: chocolate depth, cherry brightness, and nostalgic charm — without the hassle of layering or decorating. Whether you’re baking for a birthday, a gathering, or just to treat yourself, it’s the kind of recipe that delivers elegance with ease. Go full-sized, go mini, go boozy — just don’t forget the cherry on top.