Black Cherry Cake
Indulge in the rich, fruity decadence of Black Cherry Cake, a show-stopping dessert that combines the deep flavors of cocoa, black cherry preserves, and juicy pitted cherries for an irresistible treat. This moist and fluffy cake is made from scratch using simple pantry staples like all-purpose flour, unsweetened cocoa powder, and vanilla extract, making it both accessible and delicious. The black cherries, whether fresh or frozen, lend a burst of naturally sweet-tart flavor, perfectly complemented by a hint of chocolate. Topped with a dusting of powdered sugar or paired with whipped cream, this cake is ideal for special occasions or elegant everyday indulgence. Easy to prepare in under an hour, this black cherry dessert is sure to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 0.75 cups black cherry preserves (or jam)
- 1 cup pitted black cherries (fresh or frozen)
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan. Alternatively, line the bottom with parchment paper for easier removal.
In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until the mixture is fluffy and pale, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined; avoid overmixing to ensure a tender cake.
Fold the black cherry preserves (or jam) gently into the batter, then fold in the pitted black cherries to evenly distribute.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for a light garnish, if desired. Serve as-is or with a dollop of whipped cream or vanilla ice cream!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 56.5 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
