Cherry Chocolate Cake: The Ultimate Indulgent Dessert for Every Occasion
Have you ever craved a dessert that perfectly balances rich chocolate with the bright, fruity tang of cherries? There's something magical about the combination of deep cocoa and sweet-tart cherries that transforms an ordinary cake into an extraordinary celebration. Making a cherry chocolate cake at home isn't just about satisfying your sweet tooth—it's about creating a show-stopping centerpiece that brings warmth and joy to any gathering. Whether you're celebrating a birthday, hosting a dinner party, or simply treating yourself to something special, this cherry chocolate cake delivers bakery-quality results right from your kitchen. The beauty of this dessert lies in its versatility and the incredible satisfaction of crafting something truly memorable with your own hands.
Ingredients List
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1½ cups fresh or frozen pitted cherries, halved
For the Cherry Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup cherry juice or puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Optional: fresh cherries for garnish
- Optional: chocolate shavings for decoration
Timing / Cooking Schedule
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes (plus cooling time)
This timing doesn't include the approximately 2 hours needed for the cake to cool completely before frosting. Plan accordingly if you're making this for an event—starting the morning of your gathering gives plenty of time for cooling and decorating.
Step-by-Step Instructions
Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release. This prevents sticking and ensures your cake layers come out perfectly every time.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting the cocoa powder prevents lumps and creates a smoother batter texture.
Step 3: Combine Wet Ingredients In a separate bowl, beat eggs, buttermilk, coffee, oil, and vanilla until well combined. The coffee enhances the chocolate flavor without making the cake taste like coffee—it's a professional baker's secret.
Step 4: Create the Batter Gradually add the wet ingredients to the dry mixture, stirring until just combined. Don't overmix, as this can result in a dense cake. Gently fold in the cherries, reserving a few for garnish if desired. This cherry chocolate cake recipe produces a beautifully moist batter that's slightly thinner than typical cake batters.
Step 5: Bake to Perfection Divide the batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking to maintain moisture.
Step 6: Prepare the Frosting While cakes cool, beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder, alternating with cherry juice and cream. Beat for 3-4 minutes until light and airy.
Step 7: Assemble and Frost Once cakes are completely cool, place one layer on your serving plate. Spread frosting on top, add the second layer, then frost the entire cake. Decorate with fresh cherries and chocolate shavings.
Nutritional Information
Nutritional Information
Per serving (serves 12):
- Calories: 485
- Protein: 5g
- Carbohydrates: 68g
- Fat: 23g
- Fiber: 3g
- Vitamin C: 8% DV
- Iron: 12% DV
Tips, Variations, or Cooking Advice
Dietary Swaps: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. Dairy-free bakers can use almond milk with 1 tablespoon vinegar instead of buttermilk, and coconut oil instead of butter.
Flavor Variations: Try adding ½ teaspoon almond extract to complement the cherry flavor, or incorporate chocolate chips into the batter for extra indulgence.
Make-Ahead Option: Bake the cake layers up to two days ahead and store wrapped in plastic wrap at room temperature. Frost the day of serving for optimal freshness.
Beginner Tip: Use cake strips (or damp towel strips wrapped around pans) to ensure even baking and prevent domed tops, making assembly much easier.
Common Mistakes to Avoid
Using Cold Ingredients: Room temperature eggs and buttermilk mix more evenly, creating better texture. Set them out 30 minutes before baking.
Overmixing the Batter: This develops gluten, resulting in tough, dense cake. Mix only until ingredients are just combined for the fluffiest results.
Frosting Warm Cake: This causes frosting to melt and slide off. Always allow cakes to cool completely—patience pays off with professional-looking results.
Skipping the Coffee: Many bakers omit this thinking it will make the cake taste like coffee, but it actually deepens chocolate flavor remarkably.
Uneven Layers: Weigh your batter when dividing between pans to ensure even layers that stack beautifully.
Storage / Leftovers Tips
Store your finished cherry chocolate cake in an airtight container or under a cake dome at room temperature for up to 3 days. The frosting creates a protective seal that keeps the cake moist. For longer storage, refrigerate for up to 5 days, though the texture is best at room temperature—simply let it sit out for 30 minutes before serving.
For freezing, wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. You can also freeze frosted cake slices individually wrapped for quick single servings—perfect for satisfying sudden cravings! When working with this cherry chocolate cake recipe, proper storage ensures you can enjoy every delicious bite without waste, making it an economical choice for smaller households who want to savor bakery-quality dessert over several days.
