Rich chocolate and sweet cherries are a match made in dessert heaven. This Chocolate Cherry Cake is wonderfully moist, deeply chocolatey, and filled with juicy cherries in every bite.
The cake is made with simple ingredients and finished with a creamy chocolate frosting and extra cherries for a beautiful, indulgent dessert. It’s perfect for birthdays, holidays, family gatherings, or whenever you’re craving something rich and chocolaty.
Ingredients
For the Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
- 1½ cups pitted cherries, fresh or canned and well drained
For the Chocolate Frosting
- ½ cup unsalted butter, softened
- ½ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3–4 tablespoons milk or heavy cream
- Pinch of salt
For Decoration
- ½–1 cup cherries, pitted
- Chocolate shavings, optional
- Powdered sugar, optional
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan and lightly dust it with flour or line it with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Make sure there are no large lumps of cocoa powder.
3. Add the Wet Ingredients
Add the eggs, buttermilk, vegetable oil, and vanilla extract.
Beat or whisk until the ingredients are just combined.
The batter will be fairly thick at this stage.
4. Add the Hot Liquid
Slowly pour in the hot water or hot coffee while mixing gently.
The batter will become quite thin. Don’t worry—this is exactly what you want. The hot liquid helps dissolve the cocoa and creates an especially moist, tender cake.
5. Add the Cherries
Gently fold the chopped or halved cherries into the batter.
If you’re using canned cherries, drain them very well and pat them dry with paper towels before adding them.
6. Bake
Pour the batter into the prepared pan and spread it evenly.
Bake for approximately 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Avoid overbaking, as this can make the chocolate cake dry.
Allow the cake to cool completely before frosting.
Make the Chocolate Frosting
1. Beat the Butter
Place the softened butter in a mixing bowl and beat until smooth and creamy.
2. Add Cocoa and Sugar
Add the cocoa powder and powdered sugar gradually, mixing on low speed to prevent the sugar from flying everywhere.
Add the vanilla and a pinch of salt.
3. Adjust the Consistency
Add the milk or heavy cream, one tablespoon at a time, until the frosting becomes smooth and spreadable.
Beat for another 1–2 minutes until light and creamy.
Assemble the Cake
Spread the chocolate frosting evenly over the completely cooled cake.
Arrange fresh or well-drained cherries over the top.
For an extra chocolatey finish, sprinkle with chocolate shavings.
Slice and serve.
Tips for the Best Chocolate Cherry Cake
Use good-quality cocoa: Since chocolate is the main flavor, a good unsweetened cocoa powder makes a noticeable difference.
Don’t overmix the batter: Mix just until the ingredients are combined before folding in the cherries.
Drain canned cherries well: Excess liquid can make parts of the cake soggy.
Don’t overbake: Chocolate cake can dry out quickly. Start checking it a few minutes before the suggested baking time is finished.
Cool completely before frosting: Warm cake can cause the frosting to melt and slide off.
Use coffee for deeper chocolate flavor: Hot brewed coffee won’t make the cake taste like coffee; instead, it enhances the chocolate flavor.
Fresh or Canned Cherries?
Both work beautifully.
Fresh cherries provide a bright, juicy flavor and are especially delicious when they’re in season.
Canned cherries are convenient and available year-round. Drain them thoroughly before using.
You can also use frozen pitted cherries. Thaw and drain them well before folding them into the batter.
Easy Variations
Black Forest-Inspired Cake
Add a layer of cherry filling between the cake and frosting, then decorate with whipped cream and chocolate shavings.
Chocolate Cherry Cupcakes
Divide the batter among lined muffin cups and bake for approximately 18–22 minutes, checking for doneness with a toothpick.
Extra Cherry Cake
Fold additional chopped cherries into the batter and add cherry preserves between cake layers for an even stronger cherry flavor.
Chocolate Ganache Topping
Instead of frosting, pour warm chocolate ganache over the cooled cake and top with cherries.
Serving Suggestions
This cake is delicious served slightly chilled or at room temperature.
For an extra-special dessert, serve each slice with:
- Whipped cream
- Vanilla ice cream
- Fresh cherries
- Chocolate sauce
- Cherry sauce
- A dusting of powdered sugar
A scoop of vanilla ice cream slowly melting over a warm slice is especially delicious.
Storage
Store the frosted cake in an airtight container in the refrigerator for up to 4 days.
Allow individual slices to sit at room temperature for a few minutes before serving.
The unfrosted cake can also be wrapped tightly and frozen for up to 3 months. Thaw completely before frosting.
Recipe Information
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 12–15 slices
Frequently Asked Questions
Can I use cherry pie filling?
Yes. Cherry pie filling can be used as a topping or as a filling between cake layers. Reduce the amount of additional sweetener if you’re incorporating a large amount into the cake.
Can I make this cake without buttermilk?
Yes. Add about 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes before using.
Why is my chocolate cake dry?
The most common causes are overbaking or measuring too much flour. Spoon the flour into your measuring cup and level it rather than packing it down.
Can I make this cake ahead of time?
Yes. The cake can be baked a day ahead and stored covered. Frost it once completely cooled and keep it refrigerated if using a perishable frosting or fresh cherries.
Final Thoughts
This Chocolate Cherry Cake brings together two classic flavors in one irresistible dessert. The tender chocolate cake is rich without being heavy, while juicy cherries add sweetness and a little brightness to every bite.
Top it with creamy chocolate frosting and plenty of cherries, and you have a beautiful homemade dessert that’s guaranteed to satisfy any chocolate lover.