easy chocolate cherry cake

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Looking for a delicious dessert that’s both impressive and simple to make? This Easy Chocolate Cherry Cake is the perfect solution! With its rich chocolate flavor and juicy cherry bursts, it’s a crowd-pleaser for any occasion, and it’s surprisingly simple to prepare. Whether you’re a baking pro or a beginner, this cake is bound to win you over and become a favorite. I’ve personally made this for family birthdays and special gatherings, and it never fails to impress. Let’s uncover the secrets behind why this cake is absolutely irresistible!

Why You’ll Love This Easy Chocolate Cherry Cake Recipe

This easy chocolate cherry cake is not just another recipe; it’s a gateway to deliciousness that you’ll want to make again and again. Here’s why you’ll absolutely love this recipe:

Incredibly Moist and Fudgy: This easy chocolate cherry cake is wonderfully moist, with a texture that’s almost like a fudgy brownie. The combination of buttermilk or sour cream and oil ensures that each slice is tender and melts in your mouth. The hot coffee or water in the batter also contributes to the moistness, while enhancing the chocolate flavor.
Perfect Balance of Flavors: The delightful balance of rich chocolate and sweet-tart cherries makes this cake a standout dessert. The cherries provide a juicy contrast to the deep chocolate notes, creating a symphony of flavors that’s both comforting and exciting. You can use fresh, frozen, or jarred cherries, depending on what you have available.
Simple Ingredients and Steps: My easy chocolate cherry cake recipe uses simple ingredients and straightforward steps, making it perfect for beginner bakers and busy schedules. No fancy techniques or hard-to-find ingredients are needed here. You can whip this cake up with standard baking tools and ingredients that are easy to find at your local grocery store.
Versatile for Any Occasion: It’s a versatile cake that can be adapted for any occasion, from casual gatherings to special celebrations. Dress it up with a decadent chocolate ganache or keep it simple with a dusting of powdered sugar – the choice is yours.

Ingredients for Easy Chocolate Cherry Cake

Here’s what you’ll need to bake this delicious cake. I’ve provided measurements in both US customary and metric units to help you no matter where you are or what tools you use:

For the Chocolate Cake:
- 2 3/4 cups (330 grams) all-purpose flour
- 3 cups (594 grams) granulated sugar or 200 grams (1 cup) caster sugar, 90 grams (1/2 cup) brown sugar, or 220g (1 cup packed) brown sugar and 110g (1/2 cup) caster sugar
- 1 cup (84 grams) natural unsweetened cocoa powder or 75g (3/4 cup) unsweetened dark Dutch-processed cocoa powder or 60 grams (3/4 cup) cocoa powder
- 1 tablespoon baking soda or 2 teaspoons or 1 teaspoon
- 1 1/2 teaspoons baking powder or 2 teaspoons or 1 teaspoon
- 1 1/2 teaspoons salt or 1/2 teaspoon
- 3 large eggs, room temperature or 2
- 1 1/2 cups (340.5 grams) buttermilk or 250g (250ml) (1 cup) buttermilk or 240 ml (1 cup) full fat sour cream or 250ml (1 cup) milk mixed with 1 tablespoon of lemon juice or apple cider vinegar
- 1 1/2 cups (340.5 grams) hot coffee or 185ml (175g) (3/4 cup) hot coffee or 120 ml (1/2 cup) hot water
- 3/4 cup (148.5 grams) vegetable oil or 160g (185ml) (3/4 cup) mild extra virgin olive oil or 1/2 cup vegetable or canola oil
- 1 tablespoon vanilla extract or 15g (1 tablespoon) or 2 teaspoons
For the Cherry Filling:
- 2 cups (320 grams) fresh cherries, pitted and roughly chopped, or 250g frozen pitted cherries, or 1 (21 ounce) can cherry pie filling, or 1 (13.5 oz) jar bada bing cherries or 1 1/2 cups fresh cherries
- 1/2 cup (99 grams) granulated sugar or 60g (1/4 cup) caster sugar
- 1 1/2 tablespoons cornstarch or cornflour
- 1 tablespoon lemon juice
- 1/3 cup water
For the Frosting/Topping: (choose one or more of the following)
- Cherry Buttercream 1 1/2 cups (339 grams) unsalted butter, 7-8 cups (795-908 grams) confectioners’ sugar, 1/2 teaspoon salt, 3/4 teaspoon vanilla extract, 1 1/2 cups (240 grams) cherries, pitted and finely chopped
- Chocolate Ganache: 7 ounces (198 grams) dark chocolate, chopped, 2/3 cup (151 grams) heavy cream, pinch of salt, or chocolate chips, butter, milk, or 1 tablespoon butter, 142ml single cream, 75g good quality dark chocolate, splash of brandy, rum, Amaretto or Baileys
- Whipped Cream: 24 ounces (680g) heavy cream, 3 1/2 ounces (100g) sugar, 1/8 teaspoon almond extract, or 600 ml (2 1/2 cups) heavy cream, 2 teaspoons vanilla bean paste or extract
- Chocolate Glaze: 3 tablespoons butter, 2 tablespoons corn syrup, 3/4 cup semi-sweet chocolate chips, 1/4 teaspoon vanilla extract
- Other Options: icing or powdered sugar, cocoa powder

Note: For a richer chocolate flavor, I recommend using Dutch-processed cocoa powder and hot coffee in the cake batter. If you can’t find buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of lemon juice or apple cider vinegar as a substitute. For a gluten-free option, a 1:1 gluten-free flour blend works well. When using fresh cherries, be sure to pit and halve them before adding to the filling or cake batter. Also, when using frozen cherries in the filling, add an extra 1/2 teaspoon of cornstarch.

Equipment Needed for Your Easy Chocolate Cherry Cake

Mixing bowls: for combining wet and dry ingredients
Electric mixer (stand or hand mixer) or whisk: for mixing the batter and frosting
Measuring cups and spoons: for precise measurements
Saucepan: for making the cherry filling
Cake pans (round, square, bundt or sheet pan) : use 2 x 20cm round cake tins, a quarter sheet pan (9×13 inch) or two 8-inch round cake pans, one 7 inch springform pan
Parchment paper: to line the cake pans and prevent sticking
Serrated knife: to trim the cake layers
Offset spatula or spoon: for spreading frosting and fillings
Wire rack: for cooling the cake

Step-by-Step Instructions for Easy Chocolate Cherry Cake

Follow these clear, detailed instructions to bake a perfect easy chocolate cherry cake:

Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and line your chosen cake pan(s) with parchment paper. This step is essential to ensure the cake comes out of the pan easily.
Combine Wet Ingredients: In a large mixing bowl, whisk together the buttermilk (or your chosen substitute), vegetable oil, vanilla extract, eggs, and sugars. Make sure to whisk until the mixture is well combined and slightly foamy.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This guarantees the dry ingredients are mixed thoroughly and evenly.
Combine Wet and Dry: Slowly incorporate the dry ingredients into the wet mixture, stirring on low speed until everything is just combined. Do not overmix—this helps keep your cake tender.
Add Hot Liquid: Slowly stir in the hot coffee or hot water until the batter is smooth and well incorporated. The hot liquid helps to bloom the cocoa and enhance the chocolate flavor.
Prepare Cherry Filling: While the cake batter is resting, it’s time to prepare the cherry filling. Combine the cherries, lemon juice, cornstarch, sugar, and water in a saucepan. Cook over medium heat, stirring often, until the cherries become tender and the liquid thickens to a consistency that coats the back of a spoon. Take off the heat and allow the mixture to cool down fully. If using fresh or frozen cherries, make sure they are pitted, halved, or thawed, as required.
Assemble the Cake: Gently fold the cherries into the chocolate cake batter, ensuring they are distributed evenly throughout. If you’re making a layered cake, you will bake the cake as one layer then slice it after cooling.
Bake: Pour the batter into your prepared cake pan(s) and bake for 25-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
Cool: Let the cake cool in the pan for about 10-20 minutes before carefully inverting it onto a wire rack to cool completely. Ensure the cake has cooled entirely before applying the frosting.
Prepare Frosting/Topping: While the cake is cooling, prepare your chosen frosting or topping. If making a chocolate ganache, heat the heavy cream until it just comes to a boil, then pour over the chopped chocolate, letting it sit for a minute before stirring until smooth. For whipped cream, beat the heavy cream, sugar, and vanilla until soft peaks form. If making a simple glaze, combine butter, corn syrup, and chocolate chips in a microwave-safe bowl, melting in short intervals and stirring until smooth.
Frost/Top: Once the cake is completely cool, frost or top it as desired. You can spread a layer of frosting, drizzle the ganache, or top with whipped cream. Add maraschino cherries or freeze-dried cherries for garnish as desired.

Pro Tips for Success Chocolate Cherry Cake

To ensure your easy chocolate cherry cake is perfect every time, keep these tips in mind:

Avoid Overmixing: Do not overmix the batter; mix until just combined to ensure a tender crumb in your easy chocolate cherry cake. Overmixing develops the gluten in the flour, which can lead to a tough cake.
Use Room Temperature Ingredients: Use room temperature ingredients for a smoother batter and even baking in your easy chocolate cherry cake. Room temperature eggs and dairy blend more easily, resulting in a better texture.
Cool Completely Before Frosting: Ensure the cake is completely cooled before frosting to prevent the frosting from melting or sliding off your easy chocolate cherry cake. A warm cake can also make the frosting runny and difficult to spread.
Cool Cherry Filling: Cool the cherry filling completely to prevent it from melting your frosting in your easy chocolate cherry cake. Adding a warm filling can make the frosting soft and difficult to work with.
Use Dutch-Processed Cocoa and Hot Coffee: For a richer chocolate flavor, use Dutch-processed cocoa and hot coffee in your easy chocolate cherry cake. Dutch-processed cocoa has a smoother, less acidic flavor than natural cocoa, and the coffee enhances the chocolate notes.
Use a Thermometer: Use a thermometer to check the internal temperature for best results, rather than just relying on the toothpick test for your easy chocolate cherry cake. The internal temperature should reach around 205°F (96°C). This ensures the cake is fully baked without being overdone, which can make it dry.

Variations and Substitutions

This easy chocolate cherry cake is versatile and can be adapted to suit different tastes and dietary needs:

Gluten-Free Option: For a gluten-free version, use a 1:1 gluten-free flour blend in this easy chocolate cherry cake recipe. Be sure to choose a blend that’s designed for baking and has xanthan gum included for the best results.
Berry Substitution: Substitute the cherries with other berries like raspberries or blackberries for a variation on the chocolate cherry cake. This can add a different flavor profile while keeping the fruity element.
Alcohol Infusion: Add a splash of cherry liqueur or other desired alcohol to the cherry filling or frosting for an extra depth of flavor in your easy chocolate cherry cake. This enhances the flavor with a hint of elegance and depth.
Dairy-Free Version: For a dairy-free version of this chocolate cherry cake, use dairy-free butter, cream, and chocolate, or skip the ganache. You can also substitute the buttermilk with a plant-based milk or yogurt.
Cocoa Powder Variations: Use different types of cocoa powder for different flavor profiles in your easy chocolate cherry cake. Try using black cocoa powder for a richer flavor, or a combination of Dutch-processed and natural cocoa for a more complex flavor profile.
Pudding Filling: Try a chocolate pudding filling instead of frosting for this easy chocolate cherry cake. This provides a different texture that some might prefer.

Serving Suggestions for Chocolate Cherry Cake

Here are some delightful ways to serve your easy chocolate cherry cake:

Classic with Whipped Cream or Ice Cream: Serve slices of easy chocolate cherry cake with a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra indulgence. The cold cream complements the warm cake beautifully.
Dust with Powdered Sugar or Cocoa: Dust the top of your easy chocolate cherry cake with powdered sugar or cocoa powder for a simple yet elegant presentation. This adds a touch of sophistication without requiring much effort.
Paired with a Beverage: Serve a slice of easy chocolate cherry cake with a glass of the same alcohol you used in the cake, such as brandy, rum, Amaretto, or Baileys. This adds an extra element of flavor that enhances the dessert.

Storage Instructions

Here are tips for storing your easy chocolate cherry cake:

Refrigeration: Store your easy chocolate cherry cake in an airtight container in the fridge for up to 3-4 days. This helps keep the cake moist and prevents it from spoiling too quickly.
Freezing Cake Layers: Cake layers or the whole unfrosted easy chocolate cherry cake can be frozen for a few weeks; thaw before frosting. This is a great way to prepare ahead of time for a party or special occasion.
Make-Ahead Filling: The cherry filling for the easy chocolate cherry cake can be made in advance and stored in the fridge or freezer. You can freeze the cherry filling for up to 3 months, which can be a great time saver.
Make-Ahead Frosting/Ganache: The frosting or ganache for this easy chocolate cherry cake can be made a day in advance and stored in the fridge. This can help to make assembly faster and easier.

FAQs

Can I use fresh cherries instead of canned in this easy chocolate cherry cake recipe?

Yes, you can use fresh cherries! Be sure to pit and halve them before adding to the filling or the cake batter. You can also use frozen cherries, but add an extra 1/2 teaspoon of cornstarch to the filling mixture if you do.

Can I make this easy chocolate cherry cake ahead of time?

Absolutely. You can bake the cake layers ahead of time and store them at room temperature or in the freezer. The cherry filling and frosting can also be prepared a day or two in advance and stored in the fridge, and the ganache can also be prepared in advance. Assemble the cake when you are ready to serve.

How do I prevent the cherries from sinking to the bottom of the cake?

Toss the cherries with a couple of teaspoons of flour before adding them to the batter. This helps to create a coating that prevents the cherries from sinking.

Can I make this easy chocolate cherry cake as a layer cake or cupcakes?

Yes, you can! For a layer cake, divide the batter between two or three cake pans. For cupcakes, fill the cupcake liners about ¾ full and bake for a shorter amount of time. You will need to adjust the baking time accordingly.

What is the best way to store my easy chocolate cherry cake?

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cake, or cake layers, for a longer storage time.

How can I make this easy chocolate cherry cake more or less sweet?

You can reduce the amount of sugar in the cake batter or filling to make it less sweet. Alternatively, you can use a less sweet chocolate, such as dark chocolate with a higher cocoa percentage, in your frosting or ganache. For a sweeter cake, you can add more sugar to the filling or frosting.

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Easy Chocolate Cherry Cake