If you’ve ever dreamed of the perfect blend of rich chocolate and vibrant cherry flavors in one unforgettable dessert, this Chocolate Cherry Cake Recipe is your new best friend. Imagine moist, tender layers infused with chocolate and bursting with juicy cherries, topped with a creamy, velvety frosting that balances tang and sweetness just right. It’s a dessert that feels perfectly indulgent yet surprisingly fresh, the kind that makes every celebration feel extra special or can simply turn an ordinary day into one worth savoring.
Ingredients You’ll Need
This Chocolate Cherry Cake Recipe relies on simple, quality ingredients that come together beautifully to create layers of flavor and texture. Each component plays a crucial role, from the eggs that give structure to the silky buttercream frosting, making every bite heavenly.
- 9 large eggs (room temp): Essential for providing moisture and structure to the cake layers, and room temperature eggs mix more evenly.
- 1 cup granulated sugar: Sweetens the cake and helps with the tender crumb texture.
- 1 cup all-purpose flour: The base of the cake, creating that soft yet sturdy body necessary to hold cherries and chocolate together.
- 1/2 cup unsweetened cocoa powder: Adds intense chocolate flavor and a beautiful deep color without extra fat.
- 4 Tbsp unsalted butter, melted & cooled to room temp: Enriches the batter for moistness and lusciousness.
- 1/2 tsp vanilla extract: Brightens and deepens the chocolate flavor with a warm, comforting note.
- 4 cups fresh or frozen cherries (pitted and coarsely chopped): The star fruit adding tart juiciness and flecks of vibrant red throughout the cake.
- 1/3 cup kirsch (a cherry liqueur): Infuses the cherries with an authentic, boozy cherry punch that brings the recipe to life.
- 1 Tbsp granulated sugar (for cherries): Balances the tartness of the cherries during simmering.
- 1/4 cup water (for cherries): Helps create a syrupy cherry compote to mix into the cake.
- 3 sticks (3/4 lb) unsalted butter, softened at room temp: The creamy base for the frosting that makes every slice irresistible.
- 8 oz cream cheese (softened): Adds tang and richness to the frosting, creating a flawless balance with the cocoa.
- 3 cups powdered sugar: Sweetens and thickens the frosting for a smooth, spreadable consistency.
- 1/2 cup unsweetened cocoa powder (for frosting): Gives the frosting a deep chocolate flavor while keeping it silky.
- 1/2 tsp sea salt: Enhances both the chocolate and cherry flavors by balancing sweetness.
- 1 1/2 tsp real vanilla extract: Finishes the frosting with a fragrant, inviting aroma.
How to Make Chocolate Cherry Cake Recipe
Step 1: Prepare the Cherries
Start by gently simmering your pitted, coarsely chopped cherries with the kirsch, 1 tablespoon of sugar, and water over medium heat. This warm bath lets the cherries soften and infuse with the boozy cherry flavor while transforming into a luscious compote. Once thickened, let it cool completely, so the flavors settle beautifully before folding into the cake batter.
Step 2: Make the Cake Batter
Beat the eggs and 1 cup of granulated sugar vigorously until the mixture triples in volume. This aeration is key to a light crumb that’s still moist and tender. Next, sift together the flour and cocoa powder and gently fold them into the egg mixture to maintain all that precious fluffiness. Finally, stir in the cooled melted butter and vanilla extract for that subtle richness that rounds out the cake.
Step 3: Incorporate the Cherries
Carefully fold the cooled cherry compote into the batter. The juicy burst of cherries evenly spread throughout the chocolate base will create pockets of tangy sweetness that contrast perfectly with the cocoa’s depth.
Step 4: Bake to Perfection
Pour the batter into your prepared pans and bake at 350°F (175°C) for about 25 minutes or until a skewer comes out mostly clean with just a few moist crumbs attached. The trick is not to overbake—this keeps your layers delightfully tender and moist.
Step 5: Whip up the Chocolate Cherry Frosting
While the cakes cool, mix the softened butter and cream cheese until totally smooth. Then gradually beat in powdered sugar, cocoa powder, sea salt, and vanilla extract until you have a silky, scoopable frosting. This luscious frosting is what ties the entire Chocolate Cherry Cake Recipe together with its creamy texture and balanced flavors.
Step 6: Assemble Your Cake
Once the cake layers are fully cooled, layer and frost generously. Spread frosting between the layers to trap those moist cherry pockets and crown the top with a thick, inviting coat of the chocolate cherry frosting. Don’t worry about perfection—this cake looks best when it feels homemade and full of love.
How to Serve Chocolate Cherry Cake Recipe
Garnishes
A few fresh cherries or a sprinkle of shaved dark chocolate on top instantly elevate the cake’s presentation and add texture. Consider also a light dusting of cocoa powder or a delicate drizzle of kirsch syrup to highlight the cherry liqueur’s presence.
Side Dishes
This cake shines best when paired with a simple scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Fresh berries on the side or a glass of sparkling cherry soda make for a refreshing contrast that keeps each bite exciting.
Creative Ways to Present
For a show-stopping dessert, try serving slices with a small spoonful of cherry compote on the side or layering individual portions in clear glasses with frosting and cherries for a deconstructed look. Wrapping slices in parchment paper for a gift or picnic adds a lovely rustic charm.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Cherry Cake Recipe tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. Proper storage ensures the cake maintains its moistness and the frosting stays luscious for up to 4 days.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake securely in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months, letting it thaw slowly overnight in the refrigerator before serving to keep that fresh-baked taste.
Reheating
Since this cake is best enjoyed chilled or at room temperature, simply take it out from the fridge about 30 minutes before serving. If you prefer a slightly warm slice, a few seconds at low power in the microwave will soften the chocolate frosting without melting it away.
FAQs
Can I use frozen cherries for this Chocolate Cherry Cake Recipe?
Absolutely! Frozen cherries work wonderfully in this recipe since they break down nicely into the compote during simmering. Just be sure to thaw and drain any excess liquid to avoid making the batter too wet.
Is kirsch essential for this recipe?
While kirsch adds a wonderful authentic cherry flavor, you can substitute it with cherry juice or omit it altogether if preferred. The cherries themselves still bring plenty of delicious flavor to the cake.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just make sure it contains xanthan gum or add it separately to maintain the cake’s texture.
How long does this cake last once frosted?
Refrigerated, the frosted cake stays fresh for about 4 to 5 days. Beyond that, the texture and flavor can start to deteriorate, so it’s best enjoyed fairly soon after making.
Can I double this recipe for a larger gathering?
Definitely! You can double the ingredients and bake in larger pans or multiple pans. Just keep an eye on baking time, as thicker layers might require additional minutes to cook through.
Final Thoughts
Making this Chocolate Cherry Cake Recipe is like sharing a warm hug from the kitchen—it’s rich, comforting, and joyfully indulgent all at once. Whether it’s a special occasion or a weekend treat, I promise this cake will become a favorite in your repertoire. So, grab those cherries and dive into creating something truly delicious and unforgettable!
Print
Chocolate Cherry Cake Recipe
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Total Time: 115 minutes
- Yield: 10 to 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in a decadent Chocolate Cherry Cake featuring a moist chocolate sponge layered with juicy cherries soaked in kirsch, and finished with a rich, creamy chocolate cream cheese frosting. Perfect for special occasions or whenever you’re craving an indulgent yet fruity dessert.
Ingredients
Cake
- 9 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup (4 Tbsp) unsalted butter, melted and cooled to room temperature
- 1/2 tsp vanilla extract
Cherry Filling
- 4 cups fresh or frozen cherries (pitted and coarsely chopped)
- 1/3 cup kirsch (cherry liqueur)
- 1 Tbsp granulated sugar
- 1/4 cup water
Chocolate Cream Cheese Frosting
- 3 sticks (3/4 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
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp sea salt
- 1 1/2 tsp real vanilla extract
Instructions
- Prepare the Cake Batter: Separate the 9 large eggs. Beat the egg yolks with 1 cup granulated sugar until pale and thick. In a separate bowl, sift together 1 cup all-purpose flour and 1/2 cup unsweetened cocoa powder. Gradually fold the dry ingredients into the egg yolk mixture. Stir in the cooled melted butter and 1/2 tsp vanilla extract gently to combine.
- Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate batter in batches, ensuring you retain as much air as possible to keep the cake light and fluffy.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the cake batter into a greased and lined cake pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, cool completely on a wire rack.
- Prepare Cherry Filling: In a small saucepan, combine 4 cups of pitted, chopped cherries, 1/3 cup kirsch, 1 Tbsp sugar, and 1/4 cup water. Simmer gently over medium heat until cherries soften slightly and the mixture reduces to a syrupy consistency, about 10 minutes. Remove from heat and let cool.
- Make Chocolate Cream Cheese Frosting: Beat together the softened butter and cream cheese until smooth and creamy. Gradually add 3 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/2 tsp sea salt, and 1 1/2 tsp vanilla extract. Continue beating until the frosting is fluffy and spreadable.
- Assemble the Cake: Slice the cooled cake horizontally to create layers. Spread a generous amount of cherry filling on the bottom layer followed by a layer of chocolate cream cheese frosting. Repeat with remaining layers, finishing with frosting on the top and sides of the cake.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the frosting to set and flavors to meld. Slice into 10 to 12 pieces and serve chilled or at room temperature.
Notes
- Use room temperature ingredients to ensure even mixing and better texture.
- If kirsch is unavailable, substitute with cherry juice or omit for a kid-friendly version.
- For best results, chill the cake overnight to enhance flavors.
- Fresh cherries work best but frozen cherries can be used; thaw and drain any excess liquid before cooking.
- Handle the egg whites gently to maintain the cake’s light texture.
- Store leftover cake refrigerated and consume within 3-4 days for freshness.
