I love cherries and Cherry White Chocolate Bundt Cake is a delicious dessert with pieces of maraschino cherries, white chocolate chips, a natural pink color from cherry juice and a white chocolate glaze! Not to mention that it’s yummy!
When I was small, my grandmother had a cherry tree in her back yard, which was the easiest tree to climb! When the cherries were ripe, my sister and I used to climb the tree and eat our fill. If this annoyed my grandmother she never showed it, she just baked a cherry pie, or cherry danish, or some other cherry treat with the cherries we left. I sometimes think that she actually bought more cherries.
Obviously, this is not one of my prettier cakes as I had problems with the white chocolate chips sticking to the pan, so it has some lovely divots! I could have, maybe should have covered it up with a thicker glaze, but I like the thinner white chocolate glaze.
Cherry White Chocolate Bundt Cake is a delicious dessert with pieces of maraschino cherries, white chocolate chips, a natural pink color from cherry juice and a white chocolate glaze! Not to mention that it’s yummy!
6 Tablespoons Butter – softened 2/3 Cup Canola Oil 2 Cups Sugar 1 Tablespoon Vanilla 1/2 teaspoon Almond extract 2 2/3 Cups Flour 1 Tablespoon Baking Powder 1 teaspoon Salt 1 Cup Tart Cherry Juice 6 Large Egg Whites at room temperature 1 – 16 ounce jar Maraschino Cherries – chopped finely 2 – 11 ounce bags White Chocolate Chips 1 1/2 Cups Heavy Cream
Preheat oven to 350.
Spray a Bundt pan thoroughly with cooking spray.
Beat butter and sugar in a stand mixer or with an electric hand mixer until creamy.
Add vegetable oil and mix completely.
Add in the vanilla and almond extracts.
In a separate bowl combine the flour, baking powder and salt.
Measure out the cherry juice.
Alternate adding the flour mixture and the juice to the butter mixture until completely combined.
Add one package of the white chocolate chips and the cherries.
Beat the egg whites until stiff peaks form and gently fold them into the rest of the batter.
Bake at 350 for 40 – 45 minutes until a toothpick comes out clean.
Let the cake stand 10-15 minutes and remove from pan.
When the cake is completely cooled, pour the remaining package of white chocolate chips into a heat proof bowl.
Heat the cream until you can see steam but it isn’t boiling.
Pour over chocolate chips, cover and let sit 5-10 minutes.
Whisk until velvety, cool in the refrigerator until it thickens a little and spoon over cake.
The glaze is basically a watered down or should I say creamed down version of ganache. I like a thin glaze but you can adjust the cream until you get the consistency that you like. My husband likes a heavier glaze but I think that it makes the cake too sweet.
You can make this in a 13×9 pan and adjust the bake time to 35-40 minutes.
You can also make it in 2 – 8 inch cake pans. I would suggest using white buttercream for the icing then.
You know my layer cakes look like something out of Dr. Seuss so I don’t normally make them!