Chocolate Cherry Cake Recipe

Chocolate Cherry Cake Recipe

If you love the classic combination of rich chocolate and juicy cherries, this Chocolate Cherry Cake is made for you. Moist, tender chocolate cake layers are generously studded with fresh cherries and layered with a luscious cherry-chocolate frosting. The intense chocolate flavor pairs beautifully with the sweet-tart burst of cherries, creating a dessert that’s both elegant and comforting.

This cake is perfect for birthdays, celebrations, or anytime you want a slice of chocolate cherry heaven. The moist crumb and deep cherry flavor make every bite memorable. Let’s get started!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup fresh or frozen pitted cherries (if frozen, thaw and drain)

For the Cherry-Chocolate Frosting:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar, sifted
• ½ cup unsweetened cocoa powder
• ¼ cup heavy cream (more if needed)
• 1 teaspoon vanilla extract
• ½ cup cherry preserves or cherry pie filling (drained if watery)
• Fresh cherries for garnish (optional)

How to Make Chocolate Cherry Cake

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar on medium-high speed until light and fluffy, about 4 minutes.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract.

Step 5: Alternate Adding Dry Ingredients and Milk

With the mixer on low speed, add the dry ingredients and milk alternately, starting and ending with the dry ingredients. Mix just until combined. Avoid overmixing.

Step 6: Fold in Cherries

Gently fold in fresh or thawed cherries with a spatula, careful not to crush them.

Step 7: Bake the Cake

Divide the batter evenly between the two prepared pans.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 8: Make Cherry-Chocolate Frosting

Beat the softened butter until creamy.

Gradually add powdered sugar and cocoa powder, mixing on low speed.

Add heavy cream and vanilla extract, then beat on medium-high speed until light and fluffy.

Fold in the cherry preserves gently until swirled through the frosting.

Step 9: Assemble the Cake

If needed, level the cakes.

Place one cake layer on a serving plate, spread a thick layer of frosting on top.

Add the second cake layer and frost the top and sides evenly.

Garnish with fresh cherries if desired.

Chef’s Notes

Cherries: Use fresh, ripe cherries in season or good-quality frozen ones. Drain well to avoid excess moisture in the batter.

Cocoa Powder: Use natural unsweetened cocoa for a rich chocolate flavor. Dutch-process cocoa can also be used but may alter the rising slightly.

Frosting Consistency: Add more heavy cream if the frosting is too stiff, or more powdered sugar if too soft.

Cherry Preserves: Using cherry preserves folded into the frosting gives an extra burst of cherry flavor and beautiful marbling.

Storage: Store cake in the refrigerator due to the butter and cherry preserves in frosting. Bring to room temperature before serving.

Nutrition Information (per slice, serves 12)

• Calories: ~450
• Total Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 52g
• Sugars: 38g
• Protein: 5g
• Sodium: 280mg

Frequently Asked Questions (FAQs)

1. Can I use canned cherries instead of fresh?

Yes, drain canned cherries well to avoid adding extra moisture to the batter.

2. Can I substitute sour cherry preserves for sweet cherry preserves?

Yes, but sour cherry preserves will give a tarter frosting, which some people may prefer.

3. How do I prevent cherries from sinking to the bottom?

Toss cherries lightly in a tablespoon of flour before folding into the batter.

4. Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

5. How long can I keep this cake?

Refrigerated, it keeps well for 3-4 days. Bring to room temperature before serving for best taste.

Enjoy your decadent Chocolate Cherry Cake — a perfect treat for any chocolate and fruit lover! If you want, I can also provide ideas for variations or decorating tips.

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