How do you make a cherry chocolate cake from scratch?

To make a cherry chocolate cake from scratch, start by preparing a rich chocolate cake batter using cocoa powder, flour, sugar, eggs, butter, baking powder, and vanilla extract. Bake the cake layers until a toothpick comes out clean. For the cherry component, simmer fresh or canned pitted cherries with a bit of sugar and lemon juice to create a cherry compote or use cherry pie filling. Once cooled, layer the chocolate cake with cherry filling and frost with chocolate ganache or buttercream. Chill before serving for the best flavor combination.

What kind of cherries work best in a cherry chocolate cake?

Sour or tart cherries, such as Montmorency or Morello, are ideal for cherry chocolate cake because their tartness balances the sweetness of the chocolate. You can use fresh, frozen, or canned pitted cherries, but fresh or frozen cherries will provide a fresher flavor. If using canned cherries or pie filling, consider reducing the added sugar to avoid overly sweet results. Always remove pits before adding cherries to your cake layers or topping.

Can I make a cherry chocolate cake without fresh cherries?

Yes, you can make a cherry chocolate cake without fresh cherries by using frozen tart cherries or canned cherry pie filling. Frozen cherries should be thawed and drained to prevent excess moisture that could make the cake soggy. Canned pie filling is already sweetened and thickened, so use it sparingly between the layers. Alternatively, cherry preserves or jam can also be spread on the cake to add the cherry flavor.

How do I keep the cherry layer from making the cake soggy?

To prevent the cherry layer from making the cake soggy, drain cherries well if using fresh or frozen ones, and consider cooking them down into a thick compote before layering. Allow the cherry mixture to cool completely to avoid melting the frosting. You can also spread a thin layer of frosting or ganache on the cake layer before adding the cherries, creating a moisture barrier that preserves the cake’s texture.

What frosting pairs best with cherry chocolate cake?

Common frostings that pair well with cherry chocolate cake include chocolate ganache, cream cheese frosting, and cherry buttercream. Chocolate ganache adds a rich, smooth texture that complements both the chocolate cake and cherry filling. Cream cheese frosting provides a tangy contrast that highlights the tart cherries. For a more cherry-focused flavor, cherry buttercream or a cherry-infused frosting brings out the fruitiness while balancing the cake’s sweetness.

Perfect Cherry Chocolate Cake: Homemade Dessert

Name: Cherry Chocolate Cake
Prep time: PT-494738H36M30S
Cook time: 30 min
Total time: PT-494738H36M30S
Cuisine: German
Ingredients: – 2 1/3 cups all-purpose flour; – 2 cups granulated sugar; – 2/3 cup Dutch-processed cocoa powder (sifted if lumpy); – 1 teaspoon baking soda; – 1 teaspoon kosher salt; – 1 1/4 cups hot strong coffee (or substitute with flat cola or stout beer); – 2 tablespoons rum or brandy (or substitute with flat cola or stout beer); – 2 large eggs; – 1 cup buttermilk; – 1/2 cup mild-flavored vegetable oil; – 1 teaspoon vanilla extract; – 4 cups fresh or frozen sweet dark cherries (pitted); – 1/4 cup water; – 2 tablespoons kirschwasser or brandy; – 1/2 cup granulated sugar; – 1 1/2 tablespoons cornstarch; – 2 cups heavy whipping cream; – 1 to 2 tablespoons confectioners’ sugar; – 1 teaspoon vanilla extract

Ingredients

– 2 1/3 cups all-purpose flour

– 2 cups granulated sugar

– 2/3 cup Dutch-processed cocoa powder (sifted if lumpy)

– 1 teaspoon baking soda

– 1 teaspoon kosher salt

– 1 1/4 cups hot strong coffee (or substitute with flat cola or stout beer)

– 2 tablespoons rum or brandy (or substitute with flat cola or stout beer)

– 2 large eggs

– 1 cup buttermilk

– 1/2 cup mild-flavored vegetable oil

– 1 teaspoon vanilla extract

– 4 cups fresh or frozen sweet dark cherries (pitted)

– 1/4 cup water

– 2 tablespoons kirschwasser or brandy

– 1/2 cup granulated sugar

– 1 1/2 tablespoons cornstarch

– 2 cups heavy whipping cream

– 1 to 2 tablespoons confectioners’ sugar

– 1 teaspoon vanilla extract

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Instructions

1-Getting Started with the Cake: Preheat your oven to 350°F (175°C) and grease and line two 8-inch round pans. In one bowl, whisk together the dry stuff: 2 1/3 cups all-purpose flour, 2 cups granulated sugar, 2/3 cup Dutch-processed cocoa powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt.

2-Mixing wet ingredients: Mix 1 1/4 cups hot strong coffee with 2 tablespoons rum or brandy in another bowl. In a third bowl, whisk 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.

3-Making the batter: Gradually add the coffee mixture and egg mixture to the dry ingredients, alternating as you go, until everything is smooth. The batter will be thin, so pour it into the pans, tap to remove air bubbles, and bake for about 30 minutes until a tester comes out clean. Let it cool completely before moving on.

4-Creating the Cherry Filling: Combine 4 cups pitted cherries, 1/4 cup water, and 2 tablespoons kirschwasser or brandy in a saucepan. Cover and cook until tender about 10 minutes for frozen cherries or 15 for fresh ones.

5-Finishing the cherry filling: Strain the cherries and save the juice. Whisk 1/2 cup granulated sugar and 1 1/2 tablespoons cornstarch into that juice, then boil until it’s thick and clear, around 3 minutes. Add the cherries back in, cook for 30 more seconds, and let it cool completely. You can even make this ahead and chill it for up to 3 days!

6-Whipping Up the Cream and Assembling: For the whipped cream, mix 2 cups heavy whipping cream, 1 to 2 tablespoons confectioners’ sugar, and 1 teaspoon vanilla extract. Beat it with a mixer until thick, then finish by hand for the best texture. Do this fresh right before you assemble.

7-Assembling the cake: To put it all together, place one cake layer on a platter, spread half the whipped cream over it, and top with half the cherry filling. Add the second layer, then the rest of the cream and cherries. For a nice touch, sprinkle on some chocolate shavings. It’s ready to serve or you can chill it covered for up to 24 hours. If you want more ideas, check out our blueberry cream cake recipe for fruit layer tips!

Notes

☕ Coffee and rum/brandy elevate flavor, but flat cola or stout beer are good substitutes.
🍫 Bloom the cocoa powder in hot coffee for intensified chocolate taste.
🍒 Fresh cherries are best; adjust sugar in filling if cherries are very sweet.
🍦 Whipped cream should be made fresh; for cleaner slices, let it settle briefly before cutting.
🍰 Cake layers and filling can be prepared ahead for easy assembly before serving.

Author: Brandi Oshea
Prep Time: 45-60 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Mixing, Assembling
Cuisine: German

Nutrition

Serving Size: 1 slice