This Chocolate Cherry Cake is the perfect blend of rich chocolate and sweet cherries. It’s moist, fluffy, and oh-so-tasty—a true treat for your taste buds!
I love how the cherries add a burst of flavor that makes each bite special. It’s a go-to dessert for special occasions, or just to impress myself on a regular day! 😄
Key Ingredients & Substitutions
Cocoa Powder: Unsweetened cocoa powder is essential for that deep chocolate flavor. If you’re in a pinch, you can substitute with Dutch-processed cocoa for a smoother taste or use carob powder for a caffeine-free option.
Buttermilk: This adds moisture and tang. If you don’t have any, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for 5 minutes to sour.
Cherries: Fresh cherries are fantastic, but if they’re not in season, frozen pitted cherries work great too. Just make sure to thaw and drain them before adding to the batter.
Vegetable Oil: You can swap this for melted coconut oil or even unsweetened applesauce to reduce fat while keeping the cake moist.
How Do You Make the Cake Moist and Fluffy?
The technique for mixing and incorporating wet and dry ingredients can make a big difference in texture. Here’s how to nail it:
- Start with room-temperature ingredients, especially the buttermilk and eggs; they blend better and create a uniform batter.
- Beat sugar and eggs until light and fluffy. This incorporates air, which helps the cake rise.
- Mix dry ingredients into wet ones gently. Overmixing can lead to a dense cake, so just combine until you don’t see dry flour.
- Incorporating boiling water at the end helps create a lighter cake. It activates the cocoa powder, enhancing the chocolate flavor while keeping the batter thin.
Letting the cake cool completely before frosting is key too. Otherwise, the frosting may melt and slide right off!
How to Make Chocolate Cherry Cake
Ingredients You’ll Need:
For the Cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
- 1 cup fresh or frozen pitted cherries, chopped (reserve some whole cherries for garnish)
For the Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 2/3 cup (65g) unsweetened cocoa powder
- 3 cups (375g) powdered sugar
- 1/3 cup (80ml) milk (more if needed)
- 1 teaspoon vanilla extract
For Garnish:
- Fresh whole cherries with stems
- Chocolate shavings or curls
How Much Time Will You Need?
This delicious cake will take about 20 minutes to prepare, and then you’ll need 35-40 minutes for baking. Make sure to allow some time for the cake to cool completely before frosting it, which can take about 30 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing and flouring your 9×13 inch cake pan will ensure your cake comes out easily once baked.
2. Prepare the Dry Ingredients:
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps to ensure there are no lumps and everything is evenly distributed.
3. Mix the Wet Ingredients:
In another large bowl, beat together the granulated sugar and eggs until the mixture is light and fluffy. Then, add the room temperature buttermilk, vegetable oil, and vanilla extract, mixing everything well until combined.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture into the wet mixture, mixing just until combined. Be careful not to overmix, as this can affect the cake’s texture.
5. Add Boiling Water:
Now, carefully stir in the boiling water. Don’t worry if the batter seems thin—this is normal and helps create that moist cake texture.
6. Fold in the Cherries:
Gently fold in the chopped cherries, saving some whole ones for topping later. This adds lovely fruity flavor throughout the cake.
7. Bake the Cake:
Pour the batter into your prepared cake pan and bake in the preheated oven for 35-40 minutes. You’ll know it’s done when a toothpick inserted comes out clean.
8. Cool the Cake:
Once baked, allow the cake to cool completely in the pan on a wire rack. This will take about 30 minutes.
9. Make the Frosting:
In a mixing bowl, cream the softened unsalted butter. Then, mix in the cocoa powder and powdered sugar alternately with milk, beating until you reach a smooth, spreadable consistency. Add the vanilla extract last.
10. Frost the Cake:
Once the cake is completely cool, spread the frosting evenly over the top.
11. Garnish:
Top off your cake with the reserved whole cherries and some chocolate shavings or curls for a beautiful finish!
12. Serve and Enjoy:
Slice your delicious Chocolate Cherry Cake and enjoy the rich, moist chocolate paired with bursts of cherry sweetness in every bite!
Can I Use Different Types of Cherries?
Yes, you can! Fresh cherries are lovely, but frozen pitted cherries work just as well. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week, but let it come to room temperature before serving for the best flavor and texture.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day ahead and store it wrapped in plastic wrap at room temperature. Just frost it on the day you plan to serve it for the best presentation!
What If I Don’t Have Buttermilk?
If you don’t have buttermilk, you can easily make a substitute! Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, then use it in place of buttermilk in the recipe.
