Introduction
Cherry Burgundy Bundt Cake has quickly become my go-to recipe for special occasions, especially when I want to impress guests with a dessert that’s both visually stunning and deliciously complex. This elegant cake combines the rich flavors of cherries and burgundy wine to create a sophisticated Valentine’s Day cake design that’s perfect for celebrating love. The deep ruby color and fruity notes make it an impressive centerpiece for romantic dinners, anniversary celebrations, or any occasion that calls for something extraordinary. While many Valentine’s Day desserts can be overly sweet or predictably pink, this cake offers a refined alternative that still captures the spirit of the holiday with its rich, jewel-toned appearance.
Nutritional Benefits
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Carbohydrates | 52g |
| Protein | 5g |
| Fat | 18g |
| Saturated Fat | 11g |
| Sugar | 32g |
| Fiber | 1g |
| Sodium | 210mg |
Cherries are packed with antioxidants and anti-inflammatory compounds that support heart health. The moderate inclusion of burgundy wine adds resveratrol, a compound associated with heart health benefits when consumed in moderation. When enjoying this cake, remember that it’s a special treat meant to be savored in reasonable portions.
Ingredients & Substitutions
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| 2½ cups all-purpose flour | Structure | Cake flour (add 2 tbsp more) |
| 1 tsp baking powder | Leavening | ½ tsp baking soda + ½ tsp cream of tartar |
| ½ tsp baking soda | Leavening | 1 tsp baking powder |
| ½ tsp salt | Flavor enhancer | ¼ tsp kosher salt |
| 1 cup unsalted butter, softened | Fat, texture, flavor | ½ cup oil + ½ cup butter |
| 1¾ cups granulated sugar | Sweetness, moisture | 1½ cups brown sugar |
| 4 large eggs, room temperature | Structure, binding | 8 egg whites (for lighter texture) |
| 1 tsp vanilla extract | Flavor | Almond extract (use ½ tsp) |
| ¼ tsp almond extract | Flavor complement to cherries | Cherry extract |
| ¾ cup burgundy wine | Moisture, flavor | Cherry juice or black cherry soda |
| ¼ cup sour cream | Moisture, tenderness | Greek yogurt or crème fraîche |
| 2 cups fresh or frozen cherries, pitted and halved | Flavor, moisture, texture | Dark sweet cherries from jar (drained) |
For the Glaze:
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| 1½ cups powdered sugar | Base and sweetness | No substitute recommended |
| 3 tbsp burgundy wine | Flavor, consistency | Cherry juice or cream |
| 1 tbsp cherry juice (from pitted cherries) | Flavor, color | 1-2 drops red food coloring |
Equipment Needed
– 10-12 cup Bundt pan
– Stand mixer or hand mixer
– Mixing bowls (large and medium)
– Measuring cups and spoons
– Rubber spatula
– Cooling rack
– Parchment paper
– Cherry pitter (if using fresh cherries)
– Whisk
– Sifter for flour
– Wire rack for cooling
– Small bowl for glaze
Step-by-Step Instructions
1. Preparation
– Preheat your oven to 350°F (175°C).
– Generously grease and flour a 10-12 cup Bundt pan, ensuring all crevices are coated.
– If using fresh cherries, pit and halve them. If using frozen, thaw and drain excess liquid.
2. Mix Dry Ingredients
– In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
– Sift the mixture to remove any lumps and ensure even distribution.
3. Cream Butter and Sugar
– In a large mixing bowl, beat the softened butter on medium speed until creamy (about 1 minute).
– Gradually add sugar and continue beating until the mixture is light and fluffy (about 3-4 minutes).
– Scrape down the sides of the bowl as needed.
5. Incorporate Wet and Dry Ingredients
– Reduce mixer speed to low.
– Add the flour mixture in three parts, alternating with the burgundy wine and sour cream.
– Begin and end with the flour mixture (flour → wine → flour → sour cream → flour).
– Mix just until incorporated to avoid overmixing.
6. Add Cherries
– Gently fold in the cherries using a rubber spatula.
– Reserve a few cherries for garnishing if desired.
7. Bake
– Pour the batter into the prepared Bundt pan, spreading evenly.
– Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
– The top should be golden brown and spring back when lightly touched.
8. Cool
– Allow the cake to cool in the pan for 15 minutes.
– Invert onto a wire cooling rack and let cool completely before glazing.
9. Prepare Glaze
– In a small bowl, whisk together powdered sugar, burgundy wine, and cherry juice until smooth.
– Adjust consistency as needed – add more powdered sugar to thicken or more liquid to thin.
10. Glaze and Serve
– Once the cake is completely cool, place a sheet of parchment paper under the cooling rack to catch drips.
– Pour the glaze over the Cherry Burgundy Bundt Cake, allowing it to drip down the sides naturally.
– For a romantic Valentine’s Day cake design, decorate with fresh cherries or edible flowers around the base.
Troubleshooting & Pro Tips
– Cake Sticking to Pan: For foolproof release, use a baking spray containing flour, or butter the pan thoroughly before dusting with flour. Make sure to get into all the grooves of the Bundt pan.
– Cherries Sinking: Toss cherries in 1-2 tablespoons of flour before folding into the batter to help prevent sinking.
– Cracked Top: If the top (which becomes the bottom when inverted) cracks, don’t worry! This side will be hidden once flipped.
– Too Much Wine Flavor: For a milder burgundy taste, reduce wine to ½ cup and replace the remainder with buttermilk.
– Pro Tip: For the best cherry flavor, macerate the cherries in 2 tablespoons of sugar and 1 tablespoon of burgundy for 30 minutes before adding to the batter.
– Glaze Too Runny: Add powdered sugar one tablespoon at a time until you reach desired consistency.
– Glaze Too Thick: Add wine or cherry juice ½ teaspoon at a time.
Storage & Make-Ahead Tips
– Room Temperature: Store in an airtight container at room temperature for up to 3 days.
– Refrigeration: The cake will keep for up to 1 week in the refrigerator. Bring to room temperature before serving.
– Freezing: Unglazed cake can be frozen for up to 3 months. Wrap tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator and add glaze before serving.
– Make-Ahead: Prepare the cake 1-2 days in advance for best flavor development. The burgundy and cherry flavors meld beautifully with time.
– Glaze: For best results, glaze the cake shortly before serving for the most attractive presentation.
Conclusion
The Cherry Burgundy Bundt Cake stands as a sophisticated and elegant dessert that’s perfect for Valentine’s Day or any special occasion. The harmonious blend of tart cherries and rich burgundy wine creates a complex flavor profile that elevates this cake above ordinary desserts. What makes this Valentine’s Day cake design particularly special is its versatility—it’s equally at home at a formal dinner party or a casual gathering with loved ones. The deep ruby color naturally evokes feelings of romance and celebration, making it a natural choice for February gatherings without resorting to cliché heart shapes or overly sweet confections.
FAQ
Q: Can I make this cake without alcohol?
A: Absolutely! Replace the burgundy wine with cherry juice, pomegranate juice, or cranberry juice for a non-alcoholic version that still maintains a beautiful color and complementary flavor.
Q: What type of burgundy wine works best?
A: A medium-bodied Pinot Noir from Burgundy works wonderfully, but any dry red wine you enjoy drinking will be suitable. Avoid very sweet wines as they may make the cake too sweet.
Q: Can I use maraschino cherries instead of fresh/frozen?
A: While you can use maraschino cherries, they will make the cake significantly sweeter and give it a different flavor profile. If using them, reduce the sugar in the recipe by ¼ cup and rinse/dry the cherries before adding.
Q: Why did my cake sink in the middle?
A: This could be due to underbaking, opening the oven door too early, or overmixing the batter. Ensure your oven is properly calibrated and avoid opening the door during the first 30 minutes of baking.
Q: How can I make this cake more festive for Valentine’s Day?
A: Add a sprinkle of edible gold dust to the glaze, garnish with chocolate-dipped cherries around the base, or serve with a side of Valentine cake designs made from white chocolate placed artfully on serving plates.
Follow me on Pinterest for more Cherry Burgundy Bundt Cake.
