There is something utterly magical about the combination of rich chocolate and sweet, tart cherries, and this Cherry Chocolate Cake Recipe captures that perfect harmony in every bite. Whether you’re celebrating a special occasion or simply craving a decadent treat, this luscious, moist cake layered with velvety chocolate frosting and studded with juicy cherries will quickly become one of your all-time favorites. Prepare yourself for a delicious adventure filled with deep cocoa flavor, bright cherry bursts, and a frosting so smooth you’ll want to savor every crumb!
Ingredients You’ll Need
The beauty of this Cherry Chocolate Cake Recipe lies not only in its incredible taste but also in how straightforward and essential its ingredients are. Each one plays a special role, creating a balance of flavor, texture, and color that’ll light up your kitchen with irresistible aromas.
- All-purpose flour: The foundation of our cake, providing structure and a soft crumb.
- Baking powder and baking soda: These leavening agents ensure the cake rises beautifully and stays light.
- Salt: Just a pinch enhances all the other flavors, especially the chocolate.
- Unsweetened cocoa powder: Brings that deep, rich chocolate flavor at the heart of the cake.
- Granulated sugar and brown sugar: A perfect combo for sweetness and a slight hint of molasses complexity.
- Eggs: Bind everything together and contribute to the moist, tender texture.
- Vanilla extract: Adds warmth and a subtle aromatic lift to the batter.
- Buttermilk: Keeps the cake moist and helps develop a fine crumb with a slight tang.
- Vegetable oil: Adds moisture and keeps the cake soft day after day.
- Hot water: Intensifies the cocoa and makes the batter wonderfully smooth.
- Maraschino cherries (or fresh): These burst with sweetness and tang, perfectly complementing the chocolate.
- Unsalted butter: Provides richness and creaminess for the frosting base.
- Powdered sugar: For a silky, smooth frosting with just the right amount of sweetness.
- More cocoa powder: Added to the frosting for an extra chocolate punch.
- Heavy cream: Adjusts the frosting to luscious, spreadable perfection.
- Semi-sweet chocolate chips: Melted into the frosting for an indulgent, shiny finish.
- Chocolate shavings: Optional, for a stunning decorative touch on top.
How to Make Cherry Chocolate Cake Recipe
Step 1: Prepare the Oven and Cake Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure your stunning cake layers release easily and keep their perfect shape.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Sifting helps prevent lumps and creates a lighter texture for the final cake.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together both sugars, eggs, and vanilla extract until the mixture becomes smooth and slightly fluffy. Then, stir in the buttermilk and vegetable oil for the perfect moist base.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, mixing gently until just combined. Slowly pour in the hot water, stirring until your batter is smooth and beautifully thin – this is the secret to the cake’s moist, tender crumb.
Step 5: Add Chopped Cherries
Gently fold in your chopped fresh or jarred maraschino cherries, making sure each bite will be bursting with juicy pops of flavor throughout the cake.
Step 6: Bake the Cake
Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning out onto wire racks to cool completely.
Step 7: Make the Chocolate Frosting
Beat the softened butter in a large bowl until creamy and light. Gradually beat in the powdered sugar and cocoa powder until smooth. Stir in vanilla extract, salt, then fold in the melted chocolate carefully. Add heavy cream a little at a time until the frosting is perfectly spreadable and silky.
Step 8: Assemble the Cake
Place one cake layer on your serving plate and spread a generous amount of frosting on top. Gently place the second cake layer over and use the remaining frosting to cover the entire cake, creating a smooth chocolate blanket that’s begging to be devoured.
Step 9: Garnish and Serve
Decorate the top with reserved whole cherries, sprinkle chopped cherries, and optionally add luscious chocolate shavings to make this cake as beautiful as it is delicious. Slice, serve, and enjoy your masterpiece!
How to Serve Cherry Chocolate Cake Recipe
Garnishes
Adding fresh cherries or maraschino cherries on top creates a visual and flavorful pop that highlights the cake’s signature ingredient. Chocolate shavings add a touch of elegance, making each slice feel like a special occasion.
Side Dishes
This Cherry Chocolate Cake shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of rich coffee or freshly brewed tea is also the perfect companion to balance the deep chocolate flavors.
Creative Ways to Present
For a fun twist, serve individual cake slices with a drizzle of cherry syrup or a sprinkle of toasted almonds for crunch. You can also create mini versions in cupcake form for parties or gatherings, letting guests enjoy individual portions bursting with cherry chocolate goodness.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover the cake with plastic wrap or store it in an airtight container at room temperature for up to two days. For longer freshness, refrigerate the cake where it will keep beautifully for up to five days.
Freezing
If you want to make this Cherry Chocolate Cake Recipe ahead of time, freezing is your best friend. Wrap the cooled, unfrosted cake layers tightly in plastic wrap and then foil, freezing for up to three months. Frost the cake after thawing completely in the refrigerator overnight.
Reheating
Chocolate cake tastes wonderful slightly warmed. To gently reheat slices, place them in the microwave for about 10-15 seconds or enjoy chilled straight from the fridge depending on your preference.
FAQs
Can I use frozen cherries instead of fresh or maraschino?
Absolutely! Frozen cherries work well, but make sure to thaw and drain them thoroughly to avoid excess moisture in the batter, which could affect the cake’s texture.
Is it necessary to add hot water to the batter?
Yes, the hot water intensifies the cocoa flavor and helps achieve an incredibly moist and tender crumb, making the cake wonderfully rich without being dense.
Can I substitute buttermilk in this recipe?
If you don’t have buttermilk, you can make a simple substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk, letting it sit for about 5 minutes before using.
How can I make this cake gluten-free?
You can swap the all-purpose flour for a gluten-free flour blend, but make sure it includes xanthan gum for structure. Baking times might vary slightly, so keep an eye on your cake as it bakes.
What’s the best way to melt the chocolate chips for frosting?
Melt them gently in a microwave-safe bowl in short bursts, stirring in between, or use a double boiler to avoid overheating which can cause the chocolate to seize.
Final Thoughts
This Cherry Chocolate Cake Recipe is truly a celebration in every slice. With its harmonious blend of juicy cherries and decadent cocoa, it’s a homemade dessert that speaks of love and indulgence. Whether you’re baking for family, friends, or yourself, I wholeheartedly encourage you to try this recipe—your taste buds will thank you!
Print
Cherry Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cherry Chocolate Cake is a moist and decadent dessert featuring a rich chocolate batter studded with juicy cherries. Topped with a smooth and creamy chocolate frosting, this cake combines the luscious flavors of cocoa and cherries for a perfect treat suitable for any celebration or chocolate lover’s craving.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
Wet Ingredients
- 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 Ingredients
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
- ¼ cup heavy cream (or more for desired consistency)
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips, melted (cooled slightly)
- Cherries (fresh or maraschino) for garnish
- Chocolate shavings (optional, for garnish)
Instructions
- 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 the cakes release easily after baking.
- Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Set this mixture aside as it forms the base of your cake batter.
- Mix the Wet Ingredients: In another large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is well combined. Stir in the buttermilk and vegetable oil until the batter is smooth and uniform in texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Slowly pour in the hot water and mix until the batter reaches a thin, smooth consistency, which helps create a moist cake.
- Add Chopped Cherries: Carefully fold the chopped maraschino cherries into the batter to evenly distribute bursts of fruity flavor throughout the cake.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack and allow to cool completely before frosting.
- Make the Chocolate Frosting: In a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add powdered sugar and cocoa powder while continuing to beat until smooth. Stir in vanilla extract, salt, and melted semi-sweet chocolate. Add the heavy cream in small increments until the frosting reaches a spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and use the remaining frosting to cover the top and sides of the cake evenly.
- Garnish and Serve: Decorate the cake with whole cherries, additional chopped cherries, and optional chocolate shavings for an elegant finish. Slice and serve your delicious cherry chocolate cake.
Notes
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- The hot water added to the batter helps the cocoa powder bloom, enhancing the chocolate flavor and creating a moist texture.
- You can substitute jarred maraschino cherries if fresh cherries are not available, just be sure to drain and chop them.
- Adjust the amount of heavy cream in the frosting to achieve your desired consistency for easier spreading or piping.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
