Chocolate Cherry Buttermilk Bundt Cake

Summer BBQ series, Post 4 of 4

Summer is all about the fresh fruit. It’s peak cherry season right now, so if you find yourself with an excess of them, grab your cherry pitter and try out this recipe. Swap out the cherries for any summer berry; strawberries and blueberries would be amazing in this Bundt cake. Bundt cakes are great for BBQs because the design of the pan already adds an element of fancy. You don’t need to do much in the way of decorating one either. A sprinkle of powdered sugar, or a simple glaze, and you’re ready to go. Looks impressive, but requires so little effort. That’s so me. 😉

Chocolate Cherry Buttermilk Bundt Cake | Adapted from Bon Appetit


  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 1 cup of fresh cherries, pitted and cut into quarters
  • 1 cup semi-sweet chocolate chips
  • Powdered sugar


Preheat oven to 350°F.

Butter and flour 10-inch-diameter Bundt pan.

Whisk flour, baking powder, and salt in medium bowl.

Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in lemon zest and vanilla.

Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in chocolate chips and cherries.

Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.