Cherry Chocolate Cake Recipe

Welcome to our delectable guide on crafting the perfect Cherry Chocolate Cake! Indulge in the blissful combination of rich cocoa and succulent cherries with our easy-to-follow recipe. Whether you’re a seasoned baker or a novice in the kitchen, this cake promises to elevate your dessert game.

Our recipe strikes the ideal balance between moist chocolate layers and luscious cherry filling, topped off with a heavenly chocolate frosting. Not only is this cake a treat for the taste buds, but it’s also a feast for the eyes, making it a show-stopping centerpiece for any occasion.

Prepare to impress your friends and family with this irresistible dessert that embodies the essence of decadence and delight. Let’s dive into the world of Cherry Chocolate Cake and embark on a culinary adventure that’s sure to leave everyone craving for more!


For the cake:

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the cherry filling:

  • 2 cups fresh or frozen cherries, pitted and halved
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon cornstarch

For the chocolate frosting:

  • 1 cup unsalted butter, softened
  • 3 and 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream


  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Prepare the cake batter: In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in boiling water until well combined. The batter will be thin.
  • Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.
  • Make the cherry filling: In a saucepan, combine cherries, sugar, water, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and cherries are soft. Remove from heat and let cool completely.
  • Prepare the chocolate frosting: In a large mixing bowl, beat butter until creamy. Gradually add powdered sugar, cocoa powder, salt, vanilla extract, and heavy cream. Beat until smooth and creamy. If the frosting is too thick, add more cream, a tablespoon at a time, until desired consistency is reached.
  • Assemble the cake: Place one cake layer on a serving plate. Spread a layer of cherry filling evenly over the cake. Place the second cake layer on top. Frost the top and sides of the cake with chocolate frosting.
  • Optional: Decorate the cake with additional cherries or chocolate shavings if desired.
  • Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
  • Serve and enjoy your delicious cherry chocolate cake!

This cake is perfect for any occasion, from birthdays to special celebrations. Enjoy!


  1. FAQ 1: Can I use frozen cherries for this recipe?
    • Short Answer: Yes, you can use frozen cherries as a convenient alternative. Simply thaw them before using in the cherry filling.
  2. FAQ 2: How should I store the Cherry Chocolate Cake?
    • Short Answer: Store the cake in an airtight container in the refrigerator for up to 3 days to maintain its freshness and flavor.

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