Chocolate Cherry Cake Recipe – Best Homemade Layer Cake

Last Updated on 4 months by Neha Deshmukh

Chocolate Cherry Cake Recipe – Best Homemade Layer Cake

Hey everyone! If you’re anything like me, a slice of rich, decadent chocolate cake is pure happiness. And when you add sweet, juicy cherries to the mix? Well, that just takes things to a whole new level! I first made this Chocolate Cherry Cake for my sister’s birthday, and it was an instant hit. It’s become a family favorite, and I’m so excited to finally share the recipe with you. Get ready to bake something truly special!

Why You’ll Love This Recipe

This isn’t just any chocolate cake. It’s incredibly moist, thanks to a secret ingredient (we’ll get to that!). The cherry syrup adds a beautiful sweetness and a lovely, subtle tang. Plus, the combination of chocolate and cherry is a classic for a reason – it’s simply divine. It looks impressive, but honestly, it’s totally achievable for a home baker. Trust me, you’ll be wowing everyone with this one!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1.5 cups (192g) all-purpose flour
• 0.5 cup (45g) unsweetened cocoa powder
• 1 cup (200g) granulated white sugar
• 1 teaspoon (5ml) baking soda
• 0.25 teaspoon (1.25g) salt
• 1 cup (240ml) milk
• 1 tablespoon (15ml) white vinegar
• 0.5 cup (120ml) canola oil
• 1 teaspoon (5ml) vanilla extract
• 2 tablespoons (30ml) water
• 1 cup (240ml) water
• 2 tablespoons (30g) sugar
• 1 cup (150g) maraschino cherries
• 2 cups (480ml) heavy cream
• 2-3 tablespoons (30-45g) powdered sugar

Ingredient Notes

Let’s talk ingredients! A few things will really make this cake shine.

• Cocoa Powder: I prefer using a good quality unsweetened cocoa powder for a rich, intense chocolate flavor. Dutch-processed cocoa will give you a darker, milder flavor, while natural cocoa powder will be a bit brighter.
• Buttermilk Magic: The secret to a super tender cake? Buttermilk! We’re making our own here by combining milk and vinegar. Don’t skip this step – it really makes a difference. The acidity tenderizes the gluten, resulting in a softer crumb.
• Cherry Choices: Maraschino cherries are classic for a reason – they’re readily available and add a lovely sweetness. But if you’re lucky enough to have fresh or sour cherries in season, absolutely use them! You’ll need about 2 cups pitted. You might want to adjust the sugar in the syrup depending on how tart your cherries are.
• Oil Power: Canola oil keeps the cake incredibly moist. You could also use vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C).
2. In a large bowl, sift together the flour and cocoa powder. This helps prevent lumps! Add the sugar, baking soda, and salt, and give it a good whisk.
3. Now, let’s make our buttermilk. Combine the milk and vinegar in a measuring cup and let it sit for about 5 minutes. It’ll get a little clumpy – that’s perfect! Then, whisk in the canola oil and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If the batter seems too thick, add the 2 tablespoons of water, one tablespoon at a time. Remember, don’t overmix! Overmixing develops the gluten and can make your cake tough.
5. Divide the batter evenly between two greased and parchment-lined 6-inch round cake pans. I swear by parchment paper rounds – they make getting the cakes out a breeze!
6. Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cakes are baking, let’s make the cherry syrup. In a small saucepan, combine the 1 cup water, 2 tablespoons sugar, and maraschino cherries. Bring to a simmer and cook for 2-3 minutes. Strain the syrup, reserving the cherries for later.
8. Now for the whipped cream! Chill your mixing bowl and whisk in the freezer for about 10 minutes. This helps the cream whip up beautifully. Pour in the heavy cream and powdered sugar and whip until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter!
9. Once the cakes are cooled, carefully slice each one into two layers. This gives us four lovely layers to work with.
10. Brush each layer generously with the cherry syrup. Then, layer with whipped cream and cherries.
11. Frost the entire cake with the remaining whipped cream. Press chocolate shavings onto the sides for a beautiful finish. Top with rosettes of whipped cream and a few extra cherries.
12. Refrigerate for at least 2 hours before serving to allow the cake to set. This is the hardest part – waiting!

Expert Tips

Here are a few things I’ve learned over the years to make this cake perfect every time:

• Moist Cake Layers: Don’t overbake! Start checking for doneness around 25 minutes.
• Preventing Sticking: Parchment paper is your best friend. Seriously.
• Perfect Whipped Cream: Cold bowl, cold whisk, and don’t overwhip!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chocolate Cherry Cake Adaptation: Substitute the milk with plant-based milk (like almond or soy), use a vegan butter substitute for the oil, and use a vegan heavy cream alternative for the whipped cream.
• Gluten-Free Chocolate Cherry Cake Adaptation: Use a good quality gluten-free flour blend. I recommend one that contains xanthan gum.
• Spice Level: Add a pinch of cinnamon or cardamom to the dry ingredients for a warm, cozy flavor. My grandmother always added a tiny bit of cardamom – it’s delicious!
• Festival Adaptations: For Christmas, decorate with festive sprinkles and edible glitter. For a birthday, add candles and a personalized message.

Serving Suggestions

This cake is perfect on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. A cup of hot coffee or tea is the perfect accompaniment.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

FAQs

(1) Can I use fresh cherries instead of maraschino cherries?

Absolutely! About 2 cups of pitted fresh or sour cherries will work beautifully. You might need to adjust the sugar in the syrup depending on how tart they are.

(2) How can I prevent my cake from sinking in the middle?

Make sure your oven temperature is accurate, and don’t open the oven door frequently during baking. Also, avoid overmixing the batter.

(3) Can this cake be made ahead of time?

You can bake the cake layers a day ahead and store them wrapped tightly in plastic wrap at room temperature. Make the cherry syrup and whipped cream on the day you plan to assemble the cake.

(4) What is the best way to store leftover cake?

Store in an airtight container in the refrigerator.

(5) Can I freeze this chocolate cherry cake?

Yes, you can! Wrap the cake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months.

(6) What type of cocoa powder is best for this recipe?

I recommend using a good quality unsweetened cocoa powder. Dutch-processed cocoa will give you a darker, milder flavor, while natural cocoa powder will be a bit brighter.