Indulging in a slice of cherry chocolate cake is a delightful experience that combines rich, moist chocolate with the sweet, tartness of cherries. This luscious dessert is perfect for any occasion, elevating your baking game with its vibrant flavors and decadent texture. In this article, we will guide you through the process of making a homemade cherry chocolate cake that will impress your family and friends. With its stunning layers and sumptuous frosting, this cake not only tastes heavenly but also looks beautiful on any dessert table, making it a favorite for birthdays, holidays, or simply a sweet treat to enjoy with loved ones.

Ingredients

• Dry Ingredients:
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
• Wet Ingredients:
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
• For the Cherry Filling:
  • 2 cups pitted fresh or frozen cherries
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
• Cherry Chocolate Frosting:
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ¾ cup cocoa powder
  • ¼ cup milk
  • 1 teaspoon cherry extract (optional)

Note: For a richer flavor, consider using high-quality cocoa powder and fresh cherries when in season. Fresh cherries bring a vibrant flavor and a burst of color to your cherry chocolate cake. If fresh cherries aren’t available, frozen ones work beautifully, but ensure they are well-drained to prevent excess moisture. You can learn more about this topic. Additionally, if you wish to add a hint of complexity to your cake, a dash of espresso powder can enhance the chocolate flavor without making the cake taste like coffee.

Steps / Instructions

1. Prepare the Cherry Filling: In a medium saucepan, combine the cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture begins to thicken and bubble, about 5 minutes. This process helps to meld the flavors together and creates a delicious syrup. Remove from heat and let it cool completely before adding it to the cake layers.
2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking. You can also line the bottoms with parchment paper for added assurance.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. The mixture should be free of lumps, giving you a smooth and airy texture for your cherry chocolate cake. This step is crucial as it helps incorporate air into the dry ingredients, promoting a lighter cake.
4. Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth and glossy. This step not only combines the ingredients but also helps to aerate the batter, resulting in a fluffy cake.
5. Add Boiling Water: Carefully stir in the boiling water until the batter is well combined. The batter will be thin, but this is normal and contributes to the cake’s moistness. Ensure you mix until just combined to avoid overmixing.
6. Pour and Bake: 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. Keep an eye on the cakes during the last few minutes of baking to avoid overcooking.
7. Cool the Cakes: Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. This step is essential to prevent the cakes from becoming soggy.
8. Prepare the Frosting: In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth. The cocoa powder will give the frosting a rich chocolate flavor, which complements the cherry filling beautifully. Add milk and cherry extract (if using) and beat until fluffy and spreadable.
9. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of cherry filling on top, then place the second cake layer on top. Frost the top and sides of the cake with the cherry chocolate frosting, ensuring an even coat for a polished look.
10. Garnish and Serve: You can garnish with additional cherries or chocolate shavings if desired. This adds a nice touch of elegance. Slice and serve your cherry chocolate cake at room temperature to allow the flavors to shine.

Tips & Tricks

• Storage: Keep any leftover cherry chocolate cake covered in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, consider freezing individual slices.
• Make-Ahead: Both the cake layers and cherry filling can be made a day in advance. Store separately until ready to frost and assemble. This can save you time on the day of serving.
• Avoid Common Mistakes: Be careful not to overmix the batter after adding the boiling water, as this can lead to a dense cake. Also, ensure the cakes are completely cool before frosting to prevent melting and sliding of the frosting.
• Pro Technique: For a more intense chocolate flavor, use dark cocoa powder instead of regular cocoa powder. This will provide a deeper color and richer taste to your dessert, making your cherry chocolate cake even more indulgent.

Variations

You can experiment with your cherry chocolate cake by adding nuts, such as chopped walnuts or pecans, to the batter for added texture. For a different twist, substitute the chocolate frosting with a cream cheese frosting, which complements the cherry flavor beautifully. If you are looking for a gluten-free version, replace the all-purpose flour with a gluten-free flour blend in equal measure. Check out our related guide for more tips. Consider adding a layer of whipped cream or a scoop of vanilla ice cream on the side for an extra creamy texture that pairs wonderfully with the cake.

Print

Cherry Chocolate Cake

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

− 8-10 +

⏱️

Prep Time

20 min

🍳

Cook Time

35 min

🔥

Calories

450

Indulging in a slice of cherry chocolate cake is a delightful experience that combines rich, moist chocolate with the sweet, tartness of cherries. This luscious dessert is perfect for any occasion, elevating your baking game with its vibrant flavors and decadent texture.

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Ingredients

US Metric

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 2 cups pitted fresh or frozen cherries
• ½ cup granulated sugar (for cherry filling)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ¾ cup cocoa powder (for frosting)
• ¼ cup milk
• 1 teaspoon cherry extract (optional)

Directions

1.

Prepare the Cherry Filling: In a medium saucepan, combine the cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture begins to thicken and bubble, about 5 minutes. Remove from heat and let it cool completely.

2.

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

3.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

4.

Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth and glossy.

5.

Add Boiling Water: Carefully stir in the boiling water until the batter is well combined. The batter will be thin.

6.

Pour and Bake: 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.

7.

Cool the Cakes: Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

8.

Prepare the Frosting: In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth. Add milk and cherry extract and beat until fluffy.

9.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of cherry filling on top, then place the second cake layer on top. Frost the top and sides of the cake with the cherry chocolate frosting.

10.

Garnish and Serve: Garnish with additional cherries or chocolate shavings if desired. Slice and serve your cherry chocolate cake at room temperature.

Nutrition Facts

Calories 450