Description
This Chocolate Cherry Cake is a deliciously moist and decadent dessert that combines the rich flavors of chocolate with the tart sweetness of cherries. The chocolate cake is topped with a luscious cherry filling, and the combination is finished off with a sweet, creamy frosting. Perfect for celebrations, special occasions, or just because, this cake will satisfy any sweet tooth.
Ingredients
Scale
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1 jar (10 oz) maraschino cherries, drained and chopped (reserve juice)
- For the Cherry Filling:
- 1 cup fresh or frozen cherries, pitted and chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 teaspoon almond extract (optional)
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed to reach desired consistency)
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, vegetable oil, buttermilk, and vanilla extract to the dry ingredients and mix until smooth.
- Gradually add the boiling water, mixing until the batter is thin. Stir in the chopped maraschino cherries.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
- Make the Cherry Filling:
- In a small saucepan, combine the chopped cherries, sugar, cornstarch, and water.
- Bring to a simmer over medium heat, stirring constantly until the mixture thickens, about 3-5 minutes.
- Once thickened, remove from heat and stir in the almond extract, if using. Let the cherry filling cool to room temperature.
- Prepare the Frosting:
- In a medium bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, cocoa powder, and vanilla extract, mixing until smooth.
- Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of cherry filling over the top, followed by a generous layer of frosting.
- Place the second cake layer on top, then frost the entire cake with the remaining frosting.
- Decorate the top of the cake with extra cherry filling or whole cherries, if desired.
- Serve:
- Slice the cake and enjoy! It’s perfect served with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Freezing Instructions: This cake can be frozen. Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Cherry Variation: If maraschino cherries are not preferred, fresh or frozen cherries can be used for the filling. Just be sure to pit and chop them before cooking.
- Make Ahead Tip: The cake layers, cherry filling, and frosting can be made ahead of time and stored separately. Assemble the cake when ready to serve.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American