This cherry chocolate cake is a luscious dessert combining rich chocolate cake layers with sweet-tart cherries, finished with whipped cream and chocolate shavings. It’s elegant yet approachable, perfect for a tea time treat or a special gathering.
Why You’ll Love This Recipe
The flavour pairing of cherries and chocolate is timeless—cherries add a bright, juicy contrast to deep cocoa.
The texture is indulgent: moist cake, creamy filling, tender cherries.
It looks beautiful on the table — the cherry topping and chocolate shavings make it visually appealing.
It’s versatile: you can dress it up for a celebration or keep it relaxed for an afternoon dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
280 g (2 ⅓ cups) all-purpose flour
400 g (2 cups) granulated sugar
50 g (⅔ cup) Dutch-processed cocoa powder, sifted if lumpy
1 tsp baking soda
1 tsp kosher salt
300 ml (1 ¼ cups) hot strong coffee
2 large eggs
240 ml (1 cup) buttermilk
120 ml (½ cup) mild-flavoured oil (such as vegetable oil)
1 tsp vanilla extract
4 cups fresh or frozen sweet dark cherries, pitted
60 ml (¼ cup) water
100 g (½ cup) granulated sugar
1 ½ Tbsp cornstarch
480 ml (2 cups) heavy whipping cream
1-2 Tbsp confectioners’ sugar
1 tsp vanilla extract
Dark chocolate shavings, for garnish
Directions
Preheat the oven to 175 °C (350 °F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
In a large bowl whisk together the flour, sugar, cocoa powder, baking soda and salt until fully combined.
In a small bowl, combine the hot coffee.
In a separate medium bowl, whisk the eggs, buttermilk, oil and vanilla extract.
Add the egg/buttermilk mixture and half of the coffee mixture to the dry ingredients; stir until smooth. Then slowly add the remaining coffee and whisk until the batter is uniform (it will be quite thin).
Divide the batter evenly between the two prepared pans. Gently tap the pans on the counter to release air bubbles.
Bake for about 30–35 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Meanwhile prepare the cherry filling: In a medium saucepan over medium heat, stir together the cherries and water. Cover and cook until the cherries are tender (about 10 minutes if frozen, or 15 minutes if fresh). In a small bowl whisk the sugar and cornstarch together, then return the cherries and liquid to the pan, add the sugar-cornstarch mixture, and cook until the liquid thickens and becomes transparent (about 3 minutes). Add the reserved cherries back, cook another 30 seconds. Remove from heat and let cool to room temperature.
Prepare the whipped cream: In a chilled bowl, whip the heavy cream until it begins to thicken. Add the confectioners’ sugar and vanilla extract and continue to whip until medium-stiff peaks form.
To assemble: Place one cake layer on your serving plate. Spread half of the whipped cream over the top, then scatter half the cherry filling evenly over the cream. Place the second cake layer on top. Spread the remaining whipped cream over the top, then spread the remaining cherry filling. Garnish with dark chocolate shavings and additional fresh cherries if desired.
Refrigerate for at least 1 hour before serving so the filling and cream set nicely. Slice and serve chilled or at cool room temperature.
Servings and timing
Makes approximately 10–12 servings.
Prep time: about 25 minutes (excluding cooling).
Bake time: 30–35 minutes.
Filling and chilling time: allow about 1 hour (or up to 2 for best results).
Variations
Use sour cherries instead of sweet cherries for a more pronounced tart flavour.
Add a layer of cherry jam between the cake layers for extra fruitiness.
Use vanilla extract for a lighter flavour or almond extract for a nutty twist with the cherries.
Replace whipped cream with chocolate buttercream frosting for a richer finish.
Instead of two layers, you can bake as a single thicker layer and split it horizontally after cooling.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 3 days.
Since the cake contains whipped cream and cherry filling, refrigeration is recommended to maintain freshness.
Before serving again, you can let slices sit at room temperature for 10–15 minutes for best texture.
Do not freeze with whipped cream topping; if you want to freeze, freeze the plain cake layers before assembly and add filling/cream after thawing.
FAQs
What kind of cherries should I use—fresh, frozen or canned?
You can use fresh or frozen sweet dark cherries (pitted). If using frozen cherries, thaw and drain slightly before cooking. Canned cherry pie filling can be used in a simpler version, but the fresh/frozen cherries give better texture and flavour.
Can I make the cake layers ahead of time?
Yes — you can bake the chocolate cake layers a day ahead, wrap them tightly in plastic wrap and keep at room temperature or refrigerate. Then assemble the next day for fresher filling and cream.
Can I use a different pan size?
Yes — if you don’t have two 8-inch round pans, you can use a 9×13-inch pan and bake accordingly (the cake will be lower). Adjust baking time: check with a toothpick. Alternatively, a bundt pan could work but the texture and layering will differ slightly.
What if I don’t want to use whipped cream as the topping?
You can use chocolate buttercream, ganache, or even a cream cheese frosting depending on your preference. Just be sure the topping complements the cherries and chocolate.
Can I substitute the buttermilk?
Yes — if you don’t have buttermilk, you can make a substitute by mixing 1 cup milk with 1 Tbsp lemon juice or vinegar, let it sit for 5 minutes, then use it.
How do I avoid the filling making the cake soggy?
Make sure the cake layers are completely cooled before adding the cherry filling and whipped cream. Keeping the cake chilled will also help maintain structure. Placing the cake in the refrigerator after assembly helps set the filling.
Can I make this gluten-free?
Yes — you can substitute the all-purpose flour with a gluten-free flour blend (one that is a 1:1 substitute). Be sure to check the cocoa powder and other ingredients are gluten-free certified if necessary.
Can I serve this cake at room temperature?
Yes — you can let the cake sit at room temperature for about 10–15 minutes before serving so the flavours open up, but it should be stored in the refrigerator until it’s time to serve, due to the cream and cherry filling.
Can I make cupcakes with this recipe?
Yes, this recipe works beautifully as cupcakes. Fill each liner two-thirds full and bake for about 18–20 minutes. Top with the cherry filling and whipped cream after cooling.
How can I make the cake more chocolatey?
Add 50 g of melted dark chocolate into the batter or a spoonful of cocoa powder into the whipped cream for an extra chocolate boost.
Conclusion
This cherry chocolate cake brings together two outstanding flavours — cherries and chocolate — into a dessert that’s both show-stopping and thoroughly satisfying. With moist cake, vibrant fruit filling, and light whipped cream topping, it’s an excellent choice for any occasion where you want a dessert that looks beautiful and tastes irresistible. Enjoy the process of making it, sharing it, and savouring every slice.
This Cherry Chocolate Cake features rich layers of moist chocolate cake, a sweet-tart cherry filling, and fluffy whipped cream, topped with dark chocolate shavings. It’s the perfect elegant yet easy dessert for special occasions or casual gatherings.
Ingredients
280 g (2 ⅓ cups) all-purpose flour
400 g (2 cups) granulated sugar
50 g (⅔ cup) Dutch-processed cocoa powder
1 tsp baking soda
1 tsp kosher salt
300 ml (1 ¼ cups) hot strong coffee
2 large eggs
240 ml (1 cup) buttermilk
120 ml (½ cup) vegetable oil
1 tsp vanilla extract
4 cups fresh or frozen sweet dark cherries, pitted
60 ml (¼ cup) water
100 g (½ cup) granulated sugar (for cherry filling)
1 ½ Tbsp cornstarch
480 ml (2 cups) heavy whipping cream
1–2 Tbsp confectioners’ sugar
1 tsp vanilla extract (for whipped cream)
Dark chocolate shavings, for garnish
Instructions
Preheat oven to 175 °C (350 °F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In a small bowl, combine hot coffee. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.
Add egg mixture and half of the coffee to dry ingredients. Mix until smooth. Add remaining coffee and mix until uniform (batter will be thin).
Divide batter between prepared pans. Tap pans on counter to release air bubbles.
Bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then turn onto wire racks to cool completely.
For cherry filling: In a saucepan over medium heat, combine cherries and water. Cover and cook until tender (10–15 minutes). In a small bowl, mix sugar and cornstarch, then stir into cherry mixture. Cook until thickened and glossy (3 minutes). Let cool.
For whipped cream: In a chilled bowl, whip cream until it thickens. Add confectioners’ sugar and vanilla. Continue whipping to medium-stiff peaks.
To assemble: Place one cake layer on serving plate. Spread with half the whipped cream, then half the cherry filling. Top with second cake layer and repeat. Garnish with chocolate shavings and fresh cherries if desired.
Refrigerate at least 1 hour before slicing and serving.
Notes
Ensure cake layers are completely cool before assembling to avoid melting the cream.
Use fresh or frozen cherries; avoid canned pie filling for best texture.
If using frozen cherries, thaw and drain slightly before cooking.
For more chocolate flavor, add melted dark chocolate to the batter.
Use almond extract in place of vanilla for a unique twist.
