The Black Forest Bundt Cake is an absolute showstopper—think of everything you love about the classic German dessert, but with a playful twist baked into a beautiful Bundt pan. It’s incredibly moist, rich with chocolate, bursting with sweet cherry filling, and covered in billows of whipped cream plus a scattering of fresh cherries on top. Whether you’re looking to impress at a dinner party or just want to treat yourself and your loved ones to something fabulous, this cake delivers both stunning looks and unforgettable flavor.

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Ingredients You’ll Need

The beauty of this Black Forest Bundt Cake lies in the balance of humble pantry staples and a handful of fresh, vibrant touches. Each ingredient plays a starring role in creating deep chocolate complexity, luscious cherry bursts, and that signature moist crumb everyone craves.

Cherry pie filling: This brings sweet, juicy cherry flavor and moistness to the cake—use a good quality canned version for best results.
All-purpose flour: Provides the structure so your Bundt keeps its beautiful shape.
Baking powder: A little lift for a beautifully airy but substantial crumb.
Baking soda: Pairs with the buttermilk and sour cream for a truly tender cake.
Dutch-processed cocoa powder: The secret to that super-rich, dark chocolate flavor and deep color.
Granulated sugar: Keeps the flavor balanced and amps up that classic cake sweetness.
Kosher salt: Just a touch heightens the chocolate intensity and offsets the sweetness.
Semi-sweet chocolate chips: Melty pockets of chocolate goodness in each slice.
Hot coffee: Intensifies the chocolate flavor and makes the cake extra moist (don’t worry, you won’t taste the coffee itself).
Unsalted butter: Adds richness and tenderizes the batter for that velvety crumb.
Buttermilk: Gives tang and softness, a must for chocolate cakes.
Sour cream: Boosts moisture and deepens the flavor.
Large eggs: Binds everything together and helps the cake rise.
Fresh cherries (for topping): A jewel-bright finishing touch for both looks and flavor.
Whipped cream (for topping): For that essential cloud of creamy contrast against the chocolate.

How to Make Black Forest Bundt Cake

Step 1: Prep Your Bundt Pan and Oven

Start by preheating your oven to 350°F (175°C). While it’s warming up, take a little care to generously grease and flour your Bundt pan—this step is crucial to ensure your gorgeous cake releases without sticking.

Step 2: Sift and Mix the Dry Ingredients

In a large bowl, sift together the flour, baking powder, baking soda, cocoa powder, granulated sugar, and kosher salt. Sifting not only gets rid of any lumps but also helps create a much lighter, more even cake. Plus, it’s a great way to really mix everything before the wet ingredients come in.

Step 3: Blend the Wet Ingredients

In another mixing bowl, combine your melted butter (cooled slightly), buttermilk, sour cream, and eggs. Beat this mixture with a whisk or electric mixer until it’s smooth and homogenous—you want no streaks of egg or clumps of cream.

Step 4: Bring It All Together

Pour your wet mixture into the dry, then mix gently until you don’t see streaks of flour. Next, pour in the hot coffee and mix until you have a smooth, pourable batter—don’t overmix, just enough to blend. The coffee should slightly loosen the batter and deepen the chocolate aroma.

Step 5: Fold in Cherries and Chocolate Chips

Now comes the fun part! Gently fold in the cherry pie filling and semi-sweet chocolate chips. You’ll see pops of fruit and chocolate peeking through the dark batter, which is always a good sign.

Step 6: Bake the Cake

Carefully pour the batter into your prepared Bundt pan, smoothing the top if necessary. Slide the pan into the oven and bake for about 55–60 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Unmold

Remove the cake from the oven and let it cool in the pan for about 10 minutes—this wait helps it firm up so it unmolds neatly. After 10 minutes, invert the pan onto a wire rack and gently lift. Let the cake cool completely before topping.

Step 8: Decorate and Serve Your Black Forest Bundt Cake

Once your cake is completely cool, lavish it with fresh whipped cream and scatter sliced fresh cherries all over the top. For extra chocolate drama, feel free to drizzle over a little ganache or chocolate syrup. Then slice, serve, and watch the smiles happen!

How to Serve Black Forest Bundt Cake

Garnishes

For a traditional twist, top your Black Forest Bundt Cake with generous clouds of whipped cream and lots of fresh cherries. If you’re feeling indulgent, add a glossy drizzle of chocolate ganache or sprinkle of chocolate shavings. This little bit of extra love elevates every slice into something truly special.

Side Dishes

This cake is rich and bold, so it pairs wonderfully with freshly brewed coffee, a scoop of vanilla ice cream, or—if you’re feeling fancy—a small glass of cherry liqueur or even a little Amaretto. Balance out the decadence with a fresh fruit salad or a simple bowl of berries to keep things refreshing.

Creative Ways to Present

Turn your Black Forest Bundt Cake into the centerpiece of your table: set it on a cake stand surrounded by whole cherries or chocolate curls for a party, or slice and layer it with extra whipped cream and fruit for a stunning trifle-style dessert. Individual slices also make impressive servings for a brunch or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Once your cake is cooled and topped (hold off on whipped cream if storing!), cover it tightly with plastic wrap or place in an airtight container. It’ll keep well at room temperature for about one day and in the refrigerator for up to four days. If you’ve added whipped cream, keep those slices chilled.

Freezing

Black Forest Bundt Cake can be frozen for up to three months! Simply wrap slices or the whole cake (before adding any toppings) in plastic wrap and foil, and tuck it in the freezer. Thaw overnight in the fridge or at room temperature before serving. Always add fresh toppings after thawing for the best texture.

Reheating

To gently reheat slices and restore some of that just-baked warmth, microwave a piece (without whipped cream) for about 10 seconds. You can also briefly warm slices in a low oven (300°F) for a few minutes. Add whipped cream and fruit only after reheating for the freshest taste.

FAQs

Can I use fresh cherries instead of canned cherry pie filling?

Absolutely! If cherries are in season, cook about 2 cups pitted cherries with 1/2 cup sugar and 1 tablespoon lemon juice over medium heat until syrupy, then cool before folding into your batter. The result is a stunningly fresh, homemade twist on Black Forest Bundt Cake.

What kind of cocoa is best for this cake?

Dutch-processed cocoa powder is ideal because it delivers a deep, mellow chocolate flavor and rich color. If you only have regular unsweetened cocoa, the cake will still be delicious, but Dutch-processed really makes the chocolate pop in this Black Forest Bundt Cake.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Just be sure it includes xanthan gum or another binder, so your Black Forest Bundt Cake stays moist and slices cleanly.

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

Properly preparing your pan is key: use a generous coating of softened butter (getting into all the crevices!) and a dusting of flour. You can also try a baking spray with flour if you prefer. Let the cake cool for 10 minutes before inverting—this helps it release beautifully.

Can I make this Black Forest Bundt Cake ahead for a party?

Definitely! Bake the cake a day or two ahead and store tightly wrapped at room temperature. Decorate with whipped cream and cherries just before serving for the freshest, prettiest presentation.

Final Thoughts

If you’re looking for a dessert that combines jaw-dropping looks and soul-soothing flavor, you truly can’t go wrong with this Black Forest Bundt Cake. I hope you give it a try, share it with people you love, and let every bite remind you of how fun and special homemade baking can be.