Cherry Chocolate Cake Recipe

If you adore indulgent desserts that marry bold flavors with moist, tender crumb, then this Cherry Chocolate Cake Recipe is about to become your new obsession. Imagine rich cocoa-infused cake layers dotted with juicy cherries, all wrapped in a smooth, luscious chocolate frosting that’s just the right balance of sweet and decadent. This cake isn’t just a treat for the taste buds, it’s a centerpiece dessert that brings warmth and happiness to any gathering, from casual family dinners to celebratory occasions.

Ingredients You’ll Need

Don’t be intimidated by fancy desserts—the ingredients here are simple but magic-makers. Each component plays a pivotal role, from the moistening buttermilk and silky vegetable oil to the bright cherries that add pops of freshness amid deep chocolate flavors.

• All-purpose flour (1 ¾ cups): The foundation that gives the cake its perfect structure and crumb.
• Baking powder (1 ½ teaspoons): Helps the cake rise beautifully and become fluffy.
• Baking soda (½ teaspoon): Works alongside baking powder for a tender texture.
• Salt (½ teaspoon): Enhances and balances the rich chocolate flavor.
• Unsweetened cocoa powder (¾ cup): Vital for that deep chocolate taste and dark color.
• Granulated sugar (1 cup): Sweetens the cake while contributing to its texture.
• Brown sugar (½ cup, packed): Adds moistness and a subtle caramel note to the cake.
• Large eggs (2): Bind ingredients and provide structure and moisture.
• Vanilla extract (1 teaspoon): Gives a warm aromatic depth to the cake.
• Buttermilk (1 cup): Makes the cake irresistibly soft and tender with a slight tang.
• Vegetable oil (½ cup): Keeps the cake moist and silky without weighing it down.
• Hot water (1 cup): Intensifies the cocoa flavor and ensures a smooth batter.
• Maraschino cherries, chopped (1 cup): Juicy bursts of sweetness embedded right in the cake layers.
• Unsalted butter, softened (1 cup): Essential for the rich, creamy frosting.
• Powdered sugar (3 ½ cups): Creates a luscious, smooth sweetness in the frosting.
• Unsweetened cocoa powder (½ cup): Brings that classic chocolate richness to the frosting.
• Vanilla extract (½ teaspoon): Rounds out the frosting’s flavor profile.
• Heavy cream (¼ cup or more): Adjusts frosting consistency for spreadability and silkiness.
• Salt (½ teaspoon): Balances the sweetness in the frosting.
• Semi-sweet chocolate chips (1 cup, melted): Adds a melt-in-your-mouth chocolate intensity to the frosting.
• Cherries and chocolate shavings for decoration: These add a final flourish that’s as pretty as it is tasty.

How to Make Cherry Chocolate Cake Recipe

Step 1: Prepare Your Oven and Pans

First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures it’s hot and ready when your batter is perfect. Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release after baking—this little step saves you stress and keeps your cakes looking pristine.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together your all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Sifting not only breaks up clumps but also aerates these ingredients, giving your cake lift and a finer crumb texture. Set this mixture aside—it’s time to turn your attention to the wet elements.

Step 3: Whisk the Wet Ingredients

Grab a separate large bowl and combine your granulated sugar, packed brown sugar, eggs, and vanilla extract. Whisk these until you get a smooth, homogenous mix full of glossy energy. Then stir in the buttermilk and vegetable oil, making sure everything becomes silky and fully combined. This mixture adds moisture and richness, ensuring your cake won’t be dry.

Step 4: Bring Wet and Dry Together

Slowly add the dry ingredients to the wet, gently folding them together just until you don’t see any flour streaks. Be careful not to overmix, or you risk a dense cake. Now, here’s a key step—gradually pour the hot water into the batter, stirring until everything is smooth and beautifully blended. The batter will look thinner than usual, which is perfect for a tender crumb.

Step 5: Fold in the Chopped Cherries

Gently fold the chopped maraschino cherries into your chocolate batter. These jewels will burst with sweetness during baking and add delightful fruity pockets that contrast wonderfully with the rich cocoa. Avoid stirring too vigorously to keep the fruit pieces intact throughout the cake.

Step 6: Time to Bake

Divide your luscious batter evenly between the two prepared pans to ensure even baking. Pop them into the oven for 30 to 35 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean, signaling moistness without stickiness. Let the cakes rest in their pans for 10 minutes before carefully transferring them to a wire rack to cool completely—patience here pays off with the perfect cake layers.

Step 7: Prepare the Chocolate Frosting

While the cakes cool, whip up the frosting that will take this creation over the top. Beat the softened butter with an electric mixer until creamy and aerated. Slowly mix in the powdered sugar and cocoa powder, followed by vanilla extract and salt to balance the sweetness. Stir in the melted semi-sweet chocolate for an extra depth of flavor. Add the heavy cream a little at a time until your frosting is smooth, luscious, and spreadable—adjusting as needed for your desired consistency.

Step 8: Assemble Your Cake

This is where all your hard work comes together! Place one cake layer on your serving plate and generously spread a thick layer of frosting on top. Gently set the second cake layer over it, then cover the entire cake with the remaining frosting. Use a spatula to create soft swirls or smooth it out—either way, it will look stunning.

Step 9: Garnish and Celebrate

Finish by decorating with whole cherries, some chopped ones, and optional chocolate shavings on top for that extra visual and flavor appeal. Slice it up and prepare for praise—this cake delivers every time.

How to Serve Cherry Chocolate Cake Recipe

Garnishes

Fresh or maraschino cherries make a natural, colorful garnish that highlights the cherry flavor in every bite. Chocolate shavings or curls scatter beautiful texture and a touch of elegance. A light dusting of cocoa powder can also add a sophisticated finish.

Side Dishes

If you want to elevate your dessert experience, serve the cake with lightly whipped cream or a scoop of vanilla bean ice cream. Fresh berries or a drizzle of berry compote complement the cherry and chocolate flavors, adding freshness and brightness to each slice.

Creative Ways to Present

For a playful twist, serve individual slices with a drizzle of warmed chocolate ganache and a dollop of cherry jam. You can also cut the cake into mini cupcakes for party-perfect portions, garnished with a single cherry or a sprinkle of chocolate chips for a delightful bite-sized treat.

Make Ahead and Storage

Storing Leftovers

Leftover Cherry Chocolate Cake stays moist and flavorful when stored in an airtight container at room temperature for up to 3 days. If it’s warm or humid, placing it in the fridge is fine but allow it to come back to room temperature before serving for best texture and taste.

Freezing

This cake freezes beautifully. Wrap tightly with plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying the delicious layers of chocolate and cherry once again.

Reheating

While cake is typically enjoyed cold or at room temperature, if you prefer it warm, gently microwave a single serving for about 15 to 20 seconds. This softens the frosting and enhances the rich chocolate aroma, making it feel like a freshly baked slice.

FAQs

Can I use frozen cherries instead of fresh or jarred cherries?

Absolutely! Just make sure to thaw and drain them well before folding into the batter to avoid excess moisture affecting the cake’s texture.

Is there a substitute for buttermilk in this recipe?

Yes, you can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to mimic buttermilk’s acidity and tenderness.

Can I make this cake dairy-free?

With some substitutions like plant-based milk for buttermilk and a dairy-free butter alternative, you can adapt the recipe. Just ensure your chocolate is also dairy-free to maintain flavor balance.

How long does the Cherry Chocolate Cake Recipe take to make?

From start to finish, including baking and cooling time, expect about 1.5 to 2 hours. Most of that time is hands-off during baking and cooling, making it super manageable.

Can I use this recipe to make cupcakes?

Yes, you can fill cupcake liners about two-thirds full and bake for 18 to 22 minutes. The frosting is perfect for cupcake topping too, and you can add a cherry on each for a cute finishing touch.

Final Thoughts

This Cherry Chocolate Cake Recipe is one of those rare desserts that feels both decadent and comforting, familiar yet special. Whether you’re a seasoned baker or just starting out, this cake brings joy and deliciousness every step of the way. I hope you give it a try soon—because every slice is a celebration waiting to happen!

Cherry Chocolate Cake Recipe

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• Author: admin
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

A rich and moist cherry chocolate cake layered with luscious chocolate frosting and dotted with sweet cherries, perfect for celebrations and chocolate lovers alike.

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Ingredients

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Cake

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 cup hot water
• 1 cup fresh or jarred maraschino cherries, chopped (reserve some for decoration)

Frosting

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips, melted and cooled slightly
• ¼ cup heavy cream (or more for desired consistency)
• Cherries (fresh or maraschino) for garnish
• Chocolate shavings (optional)

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Instructions

1. Prepare the Oven and Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
2. Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set this mixture aside for later use.
3. Mix the Wet Ingredients: In another large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is well combined. Then stir in the buttermilk and vegetable oil until the batter is smooth and uniform.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Slowly pour in the hot water, stirring well until the batter becomes smooth and slightly thin in consistency.
5. Add Chopped Cherries: Gently fold the chopped maraschino cherries into the batter to evenly distribute the fruit without overmixing.
6. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
7. Make the Chocolate Frosting: Beat the softened unsalted butter with an electric mixer until creamy and smooth. Gradually incorporate powdered sugar and cocoa powder, continuing to beat until completely smooth. Stir in vanilla extract, salt, and melted chocolate chips. Add heavy cream a little at a time until the frosting reaches your preferred spreadable consistency.
8. Assemble the Cake: Once the cake layers have cooled fully, place one layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting for a beautiful finish.
9. Garnish and Serve: Decorate the top of the cake with whole cherries, chopped cherries, and optional chocolate shavings to enhance its appearance and flavor. Slice and serve the decadent cherry chocolate cake to your guests.

Notes

• Use room temperature ingredients for the best batter consistency.
• If fresh cherries are not available, jarred maraschino cherries work well; just drain and chop before folding into the batter.
• You can substitute heavy cream with milk, but frosting might be less rich.
• Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• Let the cake cool completely before frosting to prevent melting.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American