Chocolate Cherry Layer Cake Recipe
This Chocolate Cherry cake is a tender, moist layer cake that highlights deep chocolate notes balanced by the bright, tangy flavor of cherries.
I love how versatile cherries are. They pair beautifully with flavors like lime, coconut, and almonds, but cherries have a special chemistry with chocolate. The cherry’s natural tang brightens the chocolate’s rich, deep profile, and adding cherry puree to the batter brings moisture and a subtle fruitiness that complements the cocoa. If you enjoy chocolate-and-cherry combinations, this cake will feel familiar and comforting.
About This Chocolate Cherry Cake
A key technique in this recipe is blooming the cocoa powder. I mix the cocoa with melted butter and let it sit briefly before combining it with the other ingredients. This step helps release and intensify the chocolate flavor, giving the cake a richer, more pronounced cocoa profile.
What is blooming?
Blooming cocoa means letting the cocoa powder hydrate in a warm liquid (in this case, melted butter) so its flavor is fully extracted. Unlike salt or flour, cocoa powder needs heat and moisture to open up and dissolve. Blooming produces a deeper, fuller chocolate taste—an easy extra step that makes a noticeable difference.
If you ever run out of chocolate, blooming cocoa powder will give you outstanding chocolate flavor without needing melted chocolate. The cherry puree in this cake also contributes to the texture and leaves pretty specks in the buttercream when incorporated.
- Ensure all ingredients are at room temperature for best results.
- You can bake this cake in three 8″ round pans, four 6″ rounds, or use a loaf or bundt pan with adjusted time.
- The recipe calls for cherry liqueur; it is optional and can be omitted without compromising the cake.
- For variation, replace 1/2 cup of the dried cherries with chopped chocolate if you prefer pockets of melted chocolate inside the cake.
- If you skip the cherry puree entirely, the buttercream will lose its cherry specks and flavor—consider keeping at least a small amount to flavor the frosting.
- Leftover cherry puree is delicious as an ice cream topping, cookie filling, or stirred into yogurt.
HAPPY BAKING!!!
More chocolate recipe ideas:
- Chocolate Celebration Cake
- Chocolate Gin Cake
One more thing…
If you bake this cake, consider sharing a photo on Instagram and tagging @OneSarcasticBaker — it’s always a joy to see your creations.
Chocolate Cherry Cake
Servings: 1 — three 8″ layers
Author: Dikla Levy Frances
Ingredients
Cherry Puree
- 1 package frozen sweet cherries, thawed and drained (450 g / 16 oz)
- 1/2 cup + 2 tablespoons sugar (120 g / 4 oz)
Chocolate Cherry Cake
- 1 1/2 sticks unsalted butter, melted (170 g / 6 oz)
- 1/2 cup unsweetened cocoa powder (56 g / 2 oz)
- 1 cup cake flour (113 g / 4 oz)
- 1 cup all-purpose flour (113 g / 4 oz)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup brown sugar (200 g / 7 oz)
- 1/2 tsp salt
- 1 cup sugar (200 g / 7 oz)
- 1 cup half-and-half (240 ml / 8 oz)
- 1/4 cup cherry puree (56 g / 2 oz)
- 2 tbsp cherry liqueur (optional)
- 4 large eggs
- 1 cup dried cherries, finely chopped (113 g / 4 oz)
Cherried Buttercream
- 6 large egg whites (180 g / 6 oz)
- 1 1/4 cup sugar (250 g / 9 oz)
- 1/4 tsp cream of tartar
- 4 sticks unsalted butter, softened (450 g / 16 oz)
- 2–4 tbsp cherry puree, to taste
Chocolate Drizzle
- 1/4 cup semi-sweet chocolate chips (56 g / 2 oz)
- 1/4 cup heavy cream (60 ml / 2 oz)
- 2 tsp corn syrup
Instructions
Cherry Puree
- Pulse the thawed cherries in a food processor until smooth.
- Combine the cherry puree and sugar in a medium pan over medium-low heat. Simmer for 20–30 minutes, stirring occasionally, until the liquid reduces by about half.
- Remove from heat and transfer the puree to a glass container. Cool, then refrigerate until ready to use.
Chocolate Cherry Cake
- Preheat the oven to 350°F (175°C). Line the bottoms of three 8″ cake pans and set aside.
- Place the cocoa powder in the bowl of a stand mixer and pour the melted butter over it. Stir to combine and let rest for about 10 minutes to allow the cocoa to bloom and develop flavor.
- In a medium bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt.
- In a separate measuring cup or bowl, mix the half-and-half, 1/4 cup cherry puree, and cherry liqueur (if using).
- Add the sugar and brown sugar to the chocolate-butter mixture. Using the paddle attachment, beat on medium-high for 5–7 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Scrape the bowl between additions.
- Add the dry flour mixture in three additions, alternating with the liquid mixture, beginning and ending with flour. Mix until just combined.
- After the last addition, stop the mixer and finish folding the batter gently with a rubber spatula to ensure an even texture.
- Fold in the chopped dried cherries in two additions.
- Divide the batter evenly among the prepared pans and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before assembling and frosting.
Cherry Buttercream
- In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Set the bowl over a pan of simmering water (double boiler) without letting the bottom of the bowl touch the water.
- Whisk continuously until the mixture is warm to the touch, about 130°F (54°C).
- Transfer the warm egg-sugar mixture to a stand mixer and whip on high speed until it forms a stiff, glossy meringue.
- With the mixer running, add the softened butter in small pieces until the mixture becomes a smooth buttercream.
- Add cherry puree one tablespoon at a time, tasting and checking color until you reach the desired flavor and hue. Be careful not to add too much puree, which can affect the frosting’s texture.
Chocolate Drizzle
- Place the chocolate chips, heavy cream, and corn syrup in a medium bowl. Warm in the microwave for 45–60 seconds.
- Let the mixture sit for 4–5 minutes so the heat distributes evenly.
- Stir until smooth. Use the glaze when it has cooled slightly and thickened a bit so it drizzles but does not run off the cake.
To Assemble
- Place one cake layer on a serving plate. Spread about 1/3 cup of buttercream over the top and then spread a thin layer of cherry puree on the buttercream.
- Repeat with the second layer: buttercream, then cherry puree.
- Place the third layer on top and use the remaining buttercream to frost the outside of the cake evenly.
- Finish by drizzling the cooled, slightly thickened chocolate over the top of the frosted cake.
Allow the assembled cake to rest for a short while so the flavors meld, then slice and enjoy. The combination of rich chocolate, bright cherry puree, and silky buttercream makes this cake a memorable dessert for birthdays, holidays, or any special occasion.