There’s something magical about the combination of cherries and chocolate that makes your taste buds dance like no one’s watching. Imagine indulging in a slice of cherry chocolate cake, where velvety chocolate meets the tart sweetness of ripe cherries, creating an explosion of flavors that will leave you begging for more. Whether it’s a birthday bash or a casual Sunday brunch, this cake is the life of the party, and trust me, it knows how to steal the spotlight.
Every time I whip up this cherry chocolate cake, I’m transported back to my childhood kitchen, surrounded by flour clouds and laughter. My family would gather around the table, eagerly awaiting their slice while I tried to sneak in just one more piece for myself. This cake is not just a dessert; it’s a nostalgic journey filled with sweet memories and a promise of deliciousness that you simply can’t resist. For more inspiration, check out this more dessert recipes recipe.
Why You'll Love This Recipe
- This easy cherry chocolate cake recipe offers incredible flavor without hours spent in the kitchen
- The stunning visual appeal will wow your guests at any gathering
- Its versatility means it can shine as a birthday cake or a simple weeknight treat
- Plus, who doesn’t love that delightful burst of fresh cherries in every bite?
There was that one time I brought this cherry chocolate cake to my friend’s potluck, and let’s just say it vanished faster than you can say “chocolate.” People were coming back for seconds, thirds, and even fourths! The smiles on their faces were priceless—definitely worth every second spent baking.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: The backbone of your cake; sift for lightness and better texture.
- Cocoa Powder: Use unsweetened cocoa for rich chocolate flavor; Dutch-process cocoa adds extra depth.
- Granulated Sugar: This sweetener balances the tartness from the cherries perfectly.
- Baking Powder: Be sure it’s fresh to ensure your cake rises beautifully.
- Salt: Just a pinch elevates all those sweet flavors into pure bliss.
- Unsalted Butter: Softened to room temperature for easy mixing; it adds moisture and richness.
- Fresh Cherries: Pitted and halved; they bring juicy bursts of flavor that contrast wonderfully with chocolate.
- Eggs: Use large eggs for binding ingredients together; they help create that fluffy texture.
- Vanilla Extract: A splash enhances all the flavors in this delightful treat.
- Milk or Buttermilk: Adds moisture; buttermilk gives an extra tang that’s out of this world!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Cherry Chocolate Cake
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them lightly with butter or nonstick spray.
Mix Dry Ingredients Together: In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. This creates a uniform dry mix that helps avoid lumps later.
Cream Butter and Sugar: In another bowl, beat softened butter and granulated sugar until fluffy. It should resemble clouds on a sunny day—light and airy!
Add Eggs and Vanilla Extract: Incorporate eggs one at a time into your sugary mixture along with vanilla extract. Beat well until everything looks like a silky dream.
Combine Dry Ingredients with Wet Ingredients: Gradually add your dry mixture into the wet ingredients alternating with milk or buttermilk. Mix gently until just combined—don’t overdo it!
Add Fresh Cherries: Fold in those luscious halved cherries carefully to keep their shape intact. You want pockets of juicy goodness throughout your batter.
Now it’s time to pour your batter into those prepared pans! Bake for about 25-30 minutes or until a toothpick inserted comes out clean. Let them cool before frosting!
Feel free to let me know if you need any adjustments or additional details!
You Must Know
- When baking this cherry chocolate cake, ensure the cherries are pitted to avoid any unwelcome surprises
- The aroma of chocolate mingling with tart cherries creates a tempting scent that fills your kitchen
- A perfectly baked cake will have a moist texture and a rich flavor that delights every palate
Perfecting the Cooking Process
Start by mixing dry ingredients first, then add wet ingredients for an even batter. Bake at 350°F until a toothpick comes out clean.
Add Your Touch
Consider adding almond extract for an extra layer of flavor or swap cherries for raspberries if you’re feeling adventurous.
Storing & Reheating
Store the cake in an airtight container at room temperature for up to three days. Reheat slices in the microwave for quick enjoyment.
Chef's Helpful Tips
- Use room temperature ingredients to achieve a smoother batter; cold eggs can create lumps
- Always check your oven temperature with a thermometer for baking accuracy
- Allow the cake to cool completely before frosting to prevent melting
There’s nothing quite like watching friends devour this cherry chocolate cake, their eyes lighting up with joy as they take that first bite!
FAQ
Can I use frozen cherries in my cherry chocolate cake?
Absolutely! Just thaw and drain them well before using to avoid excess moisture.
How can I make my cherry chocolate cake gluten-free?
Substitute all-purpose flour with a gluten-free blend specifically designed for baking.
What frosting pairs well with cherry chocolate cake?
Cream cheese frosting or whipped ganache complements the flavors beautifully and adds creaminess.
Cherry Chocolate Cake
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in a delightful slice of cherry chocolate cake, where rich chocolate pairs perfectly with the tart sweetness of cherries. This easy-to-make dessert is perfect for any occasion—from birthday celebrations to casual brunches—making it a crowd-pleaser that will leave everyone asking for seconds. Experience the nostalgia and joy this cake brings as you bake and share it with loved ones.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk or buttermilk
- 1 cup fresh cherries, pitted and halved
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until fluffy.
- Add eggs one at a time along with vanilla extract, mixing until smooth.
- Gradually combine dry ingredients with wet ingredients, alternating with milk or buttermilk until just mixed.
- Gently fold in the fresh cherries.
- Pour batter into prepared pans and bake for about 25-30 minutes or until a toothpick comes out clean. Allow cooling before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 370
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: For added flavor, consider mixing in almond extract or swapping cherries for raspberries. Store leftover cake in an airtight container at room temperature for up to three days.
