Chocolate Cherry Cake Recipe
Delightfully rich, wonderfully moist, and burbling with tart-sweet cherries, this Chocolate Cherry Cake Recipe is my idea of pure celebration. Imagine the deep, decadent cocoa layers balanced by a boozy cherry syrup, all wrapped up inside tangy-sweet chocolate cream cheese frosting. Every bite is laced with juicy cherries and a hint of kirsch, making this a showstopping dessert that turns any occasion into an event. If you’re looking for a cake that feels both elegant and comfortingly nostalgic, this one’s for you!
Ingredients You’ll Need
Baking this Chocolate Cherry Cake Recipe only requires a handful of kitchen staples and some fresh or frozen cherries, each bringing its special touch to the table. Together, these ingredients create that unbeatable combination of chocolatey richness, fruity brightness, and creamy frosting.
- 9 large eggs, at room temperature: Ensures a light, airy cake and provides stability to the layers.
- 1 cup granulated sugar: Sweetens without overpowering, letting the cocoa and cherries shine.
- 1 cup all-purpose flour: Gives the cake just the right tender crumb.
- ½ cup unsweetened cocoa powder: Adds deep chocolate flavor—opt for high quality for the best cake.
- 4 tablespoons (¼ cup) unsalted butter, melted and cooled: Offers richness and a soft, luxurious texture.
- ½ teaspoon vanilla extract: Enhances and rounds out all the flavors.
- 4 cups fresh or frozen cherries, pitted and coarsely chopped: Bursts of fruit that add tart juiciness and bright color.
- ⅓ cup kirsch (cherry liqueur): Infuses the cherries with a subtle boozy warmth—skip or sub cherry juice for a non-alcoholic version.
- 1 tablespoon granulated sugar (for syrup): Draws out the cherries’ natural juices in the syrup.
- ¼ cup water: Helps make the cherry syrup for soaking the cake layers.
- 3 sticks (¾ lb) unsalted butter, softened: The base for a fluffy, rich frosting.
- 8 oz cream cheese, softened: Tangy creaminess, keeping the frosting from being too sweet.
- 3 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- ½ cup unsweetened cocoa powder (for frosting): Doubles down on the chocolate in the creamy finish.
- ½ teaspoon sea salt: Balances the sweetness and intensifies the chocolate.
- 1½ teaspoons vanilla extract: Rounds out the frosting’s flavor profile with warmth.
How to Make Chocolate Cherry Cake Recipe
Step 1: Prep the Oven and Pans
Preheat your oven to 350°F. Line the bottoms of two 9-inch round cake pans with parchment paper, but don’t grease the sides—this helps the cakes climb and keeps the layers fluffy. Trust me, it’s a little baker’s trick you’ll come to love!
Step 2: Marinate the Cherries
Combine your pitted, chopped cherries with the kirsch in a bowl and let them hang out at room temperature. As they soak, they’ll absorb the liqueur while giving off some sweet juice—both essential for that signature syrup later!
Step 3: Make the Cake Batter
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high for 1 minute. Gradually add sugar, then keep beating the mixture for about 8 minutes, until it’s super thick and pillowy. Meanwhile, whisk together your flour and cocoa powder, sifting in thirds over the egg mixture. Gently fold in with a spatula each time—this keeps the batter lighter than air.
Step 4: Add Butter and Vanilla
Gently stream in your cooled melted butter and vanilla, folding as you go. Take care not to overmix—this step locks in that delicate crumb and keeps your cake from going dense.
Step 5: Bake the Cake Layers
Split your batter evenly between the two prepared pans. Bake for 20 to 25 minutes—test with a toothpick for doneness. Once they’re baked, let the cakes cool in the pan for about 10 minutes, then run a thin spatula around the edges, turn them out onto a rack, and cool to room temperature. This lets the cakes set up perfectly for assembling later.
Step 6: Prepare the Chocolate Frosting
With the cakes cooling, beat your softened butter and cream cheese on medium-high for about 2 minutes, until gloriously smooth and creamy. Sift together powdered sugar, cocoa powder, and salt, then mix into the butter on medium-low. Finally, add vanilla, turn up the speed, and whip for about 4 more minutes—it should be light, fluffy, and absolutely spoon-licking good!
Step 7: Make the Cherry Syrup
Drain those juicy, boozy cherries, reserving all their liquid. Combine this liquid with the sugar and water, stirring until everything’s dissolved. This cherry syrup is liquid gold—it moistens every bite and infuses the cake with irresistible flavor.
Step 8: Assemble the Cake
Carefully slice one cake layer in half horizontally. Take the second layer and crumble it gently into large pieces in a separate bowl. To those crumbs, add a third of the frosting and all the drained cherries; mix gently so every piece absorbs cherry goodness without getting mushy.
Step 9: Build the Layers
Place one of your cake halves (cut-side up) on a serving platter. Generously brush it with a third of that cherry syrup, then spread over a thin layer of frosting. Next, take the cherry-frosting crumb mixture and shape it gently into an even layer. Brush again with another third of syrup, spread a thin coat of frosting on the other cake half, and position it (frosted-side down) on top. Finish with the rest of the syrup for a supremely moist cake!
Step 10: Frost and Finish
Use the remaining chocolate frosting to coat the top and sides of your masterpiece. Swirl, smooth, or texture however your heart desires—there’s no wrong way to finish off this Chocolate Cherry Cake Recipe!
How to Serve Chocolate Cherry Cake Recipe
Garnishes
This cake practically begs for a garnish! Sprinkle a few extra chocolate curls or shavings on top for drama, dot with whole cherries, or dust lightly with powdered sugar for a romantic finish. If you want to make it extra elegant, a few edible flowers make a gorgeous statement.
Side Dishes
Serve this beauty with cups of strong coffee, a scoop of vanilla ice cream, or a generous dollop of whipped cream—the cool, creamy contrast is pure bliss. For extra decadence, try serving with a glass of cherry liqueur or red wine.
Creative Ways to Present
For a modern twist, serve slices in parfait glasses layered with whipped cream, or cube the cake and skewer with cherries for fun dessert bites at parties. Tiny squares set on mini plates with a fresh cherry on top make for an irresistible finger food dessert spread!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (a true rarity!), refrigerate slices in an airtight container. The cake keeps wonderfully moist in the fridge for up to 4 days—the flavors meld and deepen, making each day’s slice somehow even better.
Freezing
This Chocolate Cherry Cake Recipe freezes surprisingly well. Wrap the whole cake or individual slices tightly in plastic wrap and a layer of foil, then freeze for up to a month. Thaw overnight in the fridge before serving—no one will ever guess it was frozen!
Reheating
Prefer your cake a little warm? Just pop a slice in the microwave for 10 to 15 seconds until just barely warm—those chocolate notes come alive, and the cherries turn jammy. Top with a touch of fresh whipped cream for a cozy, wintery dessert.
FAQs
Can I use jarred or canned cherries instead of fresh or frozen?
Absolutely! Just drain them well (save a little juice for the syrup), and pat dry before chopping. Jarred sour cherries work especially well, giving a lovely tang to balance the chocolate.
What can I use instead of kirsch?
If you don’t want to use kirsch, simply substitute an equal amount of cherry juice or another fruit liqueur you enjoy. You’ll still get plenty of cherry flavor with just a hint less complexity, but the Chocolate Cherry Cake Recipe will still taste fantastic.
Can I make this cake without a stand mixer?
Yes! While a stand mixer makes quick work of whipping the eggs and sugar, you can use a handheld electric mixer—just be patient and beat for the full 8 minutes to get that fluffy cake base.
Will gluten-free flour work in this recipe?
A good 1:1 gluten-free baking blend should work well. The eggs provide most of the structure here, but keep in mind that the crumb may be just a bit more delicate, so handle with care during assembly.
Why do I tear one cake layer instead of stacking both whole?
This clever step adds both flavor and texture, packing the center with cherries and frosting, while making the cake supremely moist. It’s an old European trick that truly sets the Chocolate Cherry Cake Recipe apart!
Final Thoughts
If you’re looking for a dessert that thrills both chocolate and fruit lovers alike, I can’t recommend this Chocolate Cherry Cake Recipe enough. Each slice is a harmony of rich, tender cake, silky frosting, and bright cherry bursts. Invite your friends, bake up a batch, and don’t be surprised when everyone begs for the recipe!
Print
Chocolate Cherry Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch cake 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Chocolate Cherry Cake – a luscious combination of rich chocolate cake layers, cherry-infused syrup, and creamy chocolate frosting. This show-stopping dessert is perfect for special occasions and will have your guests asking for seconds!
Ingredients
For the Chocolate Cake Layers:
- 9 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 4 tablespoons (¼ cup) unsalted butter, melted and cooled to room temperature
- ½ teaspoon vanilla extract
For the Cherry Syrup:
- 4 cups fresh or frozen cherries, pitted and coarsely chopped
- ⅓ cup kirsch (cherry liqueur)
- 1 tablespoon granulated sugar
- ¼ cup water
For the Chocolate Frosting:
- 3 sticks (¾ lb) unsalted butter, softened at room temperature and cut into pieces
- 8 oz cream cheese, softened at room temperature and cut into pieces
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon sea salt
- 1½ teaspoons vanilla extract
Instructions
- Preparation: Preheat the oven to 350°F. Line the bottoms of two 9-inch round pans with parchment paper (do not grease the sides).
- Making the Chocolate Cake Layers: In the bowl of a stand mixer, beat eggs and sugar until fluffy. Add flour and cocoa, then fold in butter and vanilla. Divide batter, bake, and cool.
- Making the Cherry Syrup: Marinate cherries in kirsch and sugar. Drain, reserving syrup.
- Making the Chocolate Frosting: Beat butter and cream cheese, add sugar, cocoa, salt, and vanilla. Mix until fluffy.
- Assembling the Cake: Slice one cake layer, crumble the second. Mix with frosting and cherries. Layer cakes with syrup and frosting.
Notes
- You can use either fresh or frozen cherries for this recipe.
- Ensure the cake layers are completely cooled before assembling the cake.
- For a more intense cherry flavor, you can increase the amount of kirsch in the syrup.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 160mg
Keywords: Chocolate Cherry Cake, Cake Recipe, Dessert, Chocolate Frosting, Cherry Syrup
