I can’t get over how this Cherry Chocolate Cake turns out impossibly rich, fudgy, and packed with juicy cherry sweetness. One slice looks bakery-worthy, but the real surprise is how irresistible it is.

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I’m obsessed with this Chocolate Cherry Cake because it hits that dark, messy, can’t-stop-slicing place I want from dessert. The cake is rich from unsweetened cocoa powder, the cherry filling cuts through with juicy tartness, and every bite feels a little dramatic in the best way.

I love how the chocolate doesn’t play nice or stay subtle. It goes all in.

And the cherries? Sharp, sweet, glossy, a little wild.

But what really gets me is the contrast: deep chocolate, bright fruit, soft cake, silky frosting. Big fork energy.

No tiny polite slices happening here, I swear, ever.

Ingredients

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Flour gives the cake structure, so it slices clean instead of crumbling everywhere.
Cocoa powder brings that deep chocolate vibe you’re actually here for.
Sugar keeps it sweet, soft, and honestly a little addictive.
Buttermilk adds tang and helps the crumb stay tender.
Oil makes the cake super moist, even the next day.
Coffee boosts the chocolate flavor without making it taste like coffee.
Cherries add juicy bursts that cut through all the richness.
Lemon juice keeps the cherry filling bright, not candy-sweet.
Kirsch is optional, but it gives grown-up cherry energy.
Chocolate ganache turns the whole thing glossy, rich, and bakery-level.
Whipped cream adds a soft, light layer so it’s not too heavy.
Plus, fresh cherries and chocolate shavings make it look fancy fast.

Ingredient Quantities

For the cake: 1 3/4 cups (220 g) all purpose flour

For the cake: 3/4 cup (75 g) unsweetened cocoa powder, sifted

For the cake: 2 cups (400 g) granulated sugar

For the cake: 1 1/2 teaspoons baking powder

For the cake: 1 1/2 teaspoons baking soda

For the cake: 1 teaspoon fine salt

For the cake: 2 large eggs, room temperature

For the cake: 1 cup (240 ml) buttermilk, room temperature

For the cake: 1/2 cup (120 ml) vegetable oil

For the cake: 2 teaspoons pure vanilla extract

For the cake: 1 cup (240 ml) hot strong coffee or hot water

Cherry filling: 3 cups pitted fresh or frozen cherries

Cherry filling: 1/2 cup (100 g) granulated sugar

Cherry filling: 2 tablespoons cornstarch

Cherry filling: 1 tablespoon fresh lemon juice

Cherry filling: 1 to 2 tablespoons kirsch or cherry liqueur, optional

Chocolate ganache frosting: 8 ounces (225 g) semisweet or bittersweet chocolate, finely chopped

Chocolate ganache frosting: 1 cup (240 ml) heavy cream

Chocolate ganache frosting: 2 tablespoons unsalted butter, room temperature

Assembly: 1 cup (240 ml) heavy cream for whipping, plus 2 tablespoons powdered sugar if you want a lightly sweetened whipped cream layer

Garnish: Fresh cherries and/or chocolate shavings, optional

Baking extras: Butter or nonstick spray for pans and flour for dusting, as needed

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and flour two 9 inch round cake pans or line a 9 by 13 inch pan, then set aside.

2. Whisk together 1 3/4 cups (220 g) all purpose flour, 3/4 cup (75 g) unsweetened cocoa powder, 2 cups (400 g) granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon fine salt in a large bowl.

3. In a separate bowl beat 2 large eggs, then whisk in 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) vegetable oil, and 2 teaspoons pure vanilla extract until combined.

4. Gradually add wet mixture to dry ingredients and stir until just combined. Stir in 1 cup (240 ml) hot strong coffee or hot water until batter is smooth. Divide between prepared pans and bake 30 to 35 minutes for 9 inch pans or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out to cool completely on a rack.

5. While cakes bake or cool make the cherry filling: combine 3 cups pitted fresh or frozen cherries, 1/2 cup (100 g) granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon fresh lemon juice in a saucepan. Cook over medium heat, stirring, until mixture thickens and cherries release juices, about 5 to 8 minutes. Stir in 1 to 2 tablespoons kirsch or cherry liqueur if using. Cool to room temperature.

6. Make the chocolate ganache frosting: place 8 ounces (225 g) finely chopped semisweet or bittersweet chocolate in a heatproof bowl. Heat 1 cup (240 ml) heavy cream until just simmering, pour over chocolate, let sit 1 minute, then stir until smooth. Stir in 2 tablespoons unsalted butter until incorporated. Let ganache cool and thicken to spreadable consistency.

7. Whip 1 cup (240 ml) heavy cream with 2 tablespoons powdered sugar if you want it lightly sweetened, beating to soft peaks. Chill briefly if needed to keep it firm for layering.

8. If using two layers, level cakes if necessary. Place one cake layer on a serving plate, spread half the whipped cream over it, spoon or spread cooled cherry filling over the cream, leaving a small border. Top with the second cake layer.

9. Frost the assembled cake with the ganache, allowing some to drip down the sides if desired. Use remaining whipped cream to pipe or dollop on top if you like.

10. Garnish with fresh cherries and or chocolate shavings if desired. Chill 30 minutes to set before serving. Store refrigerated.

Equipment Needed

1. Oven and oven-safe cake pans (two 9 inch round or one 9 by 13 inch)
2. Mixing bowls (one large for dry, one medium for wet, plus a small heatproof bowl)
3. Whisk and rubber spatula
4. Electric hand mixer or stand mixer for whipping cream (optional but helpful)
5. Measuring cups and spoons and a kitchen scale for accuracy
6. Saucepan for cooking the cherry filling
7. Heatproof bowl and small saucepan or microwave for making ganache (double boiler setup optional)
8. Cake turntable or serving plate and an offset spatula for assembling and frosting

FAQ

Can I use frozen cherries for the filling? Yes. Use frozen cherries without thawing much to avoid excess juice, or thaw and drain briefly. If juices are excessive, reduce cooking time to concentrate the filling before adding cornstarch.

Will the coffee alter the cake flavor? The hot strong coffee enhances and deepens the chocolate flavor without making the cake taste like coffee. Use hot water if you prefer a milder note.

How do I prevent the cherry filling from making the cake soggy? Cook the cherry filling until it thickens and cools before layering. Drain off any extra liquid if needed and chill the filling so it sets, then spread a thinner layer between cake layers rather than piling it on wet.

Can I make this cake ahead of time? Yes. Bake the layers up to two days ahead, wrap and refrigerate or freeze. Make the filling and ganache up to three days ahead. Assemble the cake the day you plan to serve for best texture. Chilled assembled cake keeps 2 to 3 days in the fridge.

How do I get a glossy ganache? Warm the cream and pour it over finely chopped chocolate, let sit 2 minutes, then stir gently until smooth. Stir in the butter at the end for shine. Cool slightly before spreading so it does not run off the cake.

Can I make substitutions for dietary needs? For dairy free use nondairy milk and coconut cream instead of heavy cream, and a dairy free butter substitute in the ganache. For gluten free, use a 1-to-1 gluten free flour blend and check texture, as baking times may vary.

Chocolate Cherry Cake Recipe Substitutions and Variations

Buttermilk: 1 cup milk + 1 tablespoon white vinegar or lemon juice, let sit 5 minutes; or 1 cup plain yogurt thinned with 1 to 2 tablespoons water.
Vegetable oil: equal amount neutral oil like canola or grapeseed, or 1/2 cup melted unsalted butter for richer flavor (use 1:1 substitution).
Cherries (fresh or frozen): equal weight pitted canned cherries drained, or use 3 cups mixed berries for a different fruit profile; if using tart cherries, reduce added sugar slightly.
Heavy cream for ganache or whipping: for ganache, use half-and-half plus a tablespoon of butter per cup for similar richness; for whipped layer, use mascarpone blended with a little milk to loosen, or stabilized whipped coconut cream for dairy-free option.

Pro Tips

1. Let the cakes cool completely before filling or frosting. Warm cake will make whipped cream and ganache melt and slide, so patience here keeps your layers neat and the textures right.

2. For a richer chocolate crumb and deeper flavor, bloom the cocoa by whisking it with the hot coffee until smooth before adding to the batter. It intensifies chocolate without extra fat.

3. Thicken the cherry filling until it feels slightly firmer than you think you need. It will loosen a bit as it cools, and a firmer filling prevents it from bleeding into the whipped cream layer.

4. Chill the ganache briefly if it feels too runny, and work in small batches when spreading. A slightly cooler ganache gives crisper drips and cleaner edges while still glossy.

5. Keep serving timing in mind: if you want the whipped cream to look fresh and airy, assemble no more than a few hours ahead and store chilled. For best sliceability and melded flavors, you can assemble the day before and return to the fridge, then bring out 20 to 30 minutes before serving.

Chocolate Cherry Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

630

kcal

Equipment: 1. Oven and oven-safe cake pans (two 9 inch round or one 9 by 13 inch)
2. Mixing bowls (one large for dry, one medium for wet, plus a small heatproof bowl)
3. Whisk and rubber spatula
4. Electric hand mixer or stand mixer for whipping cream (optional but helpful)
5. Measuring cups and spoons and a kitchen scale for accuracy
6. Saucepan for cooking the cherry filling
7. Heatproof bowl and small saucepan or microwave for making ganache (double boiler setup optional)
8. Cake turntable or serving plate and an offset spatula for assembling and frosting

Ingredients

For the cake: 1 3/4 cups (220 g) all purpose flour
For the cake: 3/4 cup (75 g) unsweetened cocoa powder, sifted
For the cake: 2 cups (400 g) granulated sugar
For the cake: 1 1/2 teaspoons baking powder
For the cake: 1 1/2 teaspoons baking soda
For the cake: 1 teaspoon fine salt
For the cake: 2 large eggs, room temperature
For the cake: 1 cup (240 ml) buttermilk, room temperature
For the cake: 1/2 cup (120 ml) vegetable oil
For the cake: 2 teaspoons pure vanilla extract
For the cake: 1 cup (240 ml) hot strong coffee or hot water
Cherry filling: 3 cups pitted fresh or frozen cherries
Cherry filling: 1/2 cup (100 g) granulated sugar
Cherry filling: 2 tablespoons cornstarch
Cherry filling: 1 tablespoon fresh lemon juice
Cherry filling: 1 to 2 tablespoons kirsch or cherry liqueur, optional
Chocolate ganache frosting: 8 ounces (225 g) semisweet or bittersweet chocolate, finely chopped
Chocolate ganache frosting: 1 cup (240 ml) heavy cream
Chocolate ganache frosting: 2 tablespoons unsalted butter, room temperature
Assembly: 1 cup (240 ml) heavy cream for whipping, plus 2 tablespoons powdered sugar if you want a lightly sweetened whipped cream layer
Garnish: Fresh cherries and/or chocolate shavings, optional
Baking extras: Butter or nonstick spray for pans and flour for dusting, as needed

Directions

Preheat oven to 350 F (175 C). Grease and flour two 9 inch round cake pans or line a 9 by 13 inch pan, then set aside.
Whisk together 1 3/4 cups (220 g) all purpose flour, 3/4 cup (75 g) unsweetened cocoa powder, 2 cups (400 g) granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon fine salt in a large bowl.
In a separate bowl beat 2 large eggs, then whisk in 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) vegetable oil, and 2 teaspoons pure vanilla extract until combined.
Gradually add wet mixture to dry ingredients and stir until just combined. Stir in 1 cup (240 ml) hot strong coffee or hot water until batter is smooth. Divide between prepared pans and bake 30 to 35 minutes for 9 inch pans or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out to cool completely on a rack.
While cakes bake or cool make the cherry filling: combine 3 cups pitted fresh or frozen cherries, 1/2 cup (100 g) granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon fresh lemon juice in a saucepan. Cook over medium heat, stirring, until mixture thickens and cherries release juices, about 5 to 8 minutes. Stir in 1 to 2 tablespoons kirsch or cherry liqueur if using. Cool to room temperature.
Make the chocolate ganache frosting: place 8 ounces (225 g) finely chopped semisweet or bittersweet chocolate in a heatproof bowl. Heat 1 cup (240 ml) heavy cream until just simmering, pour over chocolate, let sit 1 minute, then stir until smooth. Stir in 2 tablespoons unsalted butter until incorporated. Let ganache cool and thicken to spreadable consistency.
Whip 1 cup (240 ml) heavy cream with 2 tablespoons powdered sugar if you want it lightly sweetened, beating to soft peaks. Chill briefly if needed to keep it firm for layering.
If using two layers, level cakes if necessary. Place one cake layer on a serving plate, spread half the whipped cream over it, spoon or spread cooled cherry filling over the cream, leaving a small border. Top with the second cake layer.
Frost the assembled cake with the ganache, allowing some to drip down the sides if desired. Use remaining whipped cream to pipe or dollop on top if you like.
Garnish with fresh cherries and or chocolate shavings if desired. Chill 30 minutes to set before serving. Store refrigerated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.