Chocolate Cherry Cake with Chocolate Cream Cheese Frosting
Indulge in the irresistible decadence of this Chocolate Cherry Cake with Chocolate Cream Cheese Frosting—a dessert that combines rich, moist chocolate cake with bursts of sweet, tart cherries for a flavor pairing that’s truly divine. This two-layer cake, made with cocoa-rich batter and a hint of buttermilk for extra tenderness, is folded with juicy canned cherries to create a luscious texture in every bite. Topped with a silky-smooth chocolate cream cheese frosting, this show-stopping dessert strikes the perfect balance of sweetness and tanginess. Perfect for celebrations, holidays, or a luxurious treat, this cake is easy to prepare and beautifully versatile—top with fresh cherries or chocolate shavings for an elegant finishing touch. Whether served at a party or enjoyed as a special indulgence, this chocolate cherry cake is sure to impress!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Boiling water
- 1.5 cups Canned cherries (in juice, drained)
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 0.25 cup Unsweetened cocoa powder (for frosting)
- 1 teaspoon Pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Slowly pour in the boiling water while mixing on low speed. The batter will be thin—this is normal. Scrape the sides of the bowl as needed.
Fold in the drained cherries gently with a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the softened cream cheese and butter together in a large bowl until creamy and smooth.
Gradually add the powdered sugar and cocoa powder, mixing on low speed at first to avoid a sugar cloud. Increase to medium speed until fully incorporated.
Mix in the vanilla extract until the frosting is smooth and spreadable.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top.
Place the second cake layer on top and spread frosting over the top and sides of the cake.
Optional: Decorate the cake with additional cherries or chocolate shavings.
Refrigerate the cake for 30 minutes to set the frosting before serving. Store leftovers in the refrigerator.
Nutrition Facts
Calories |
7361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.3 g | 427% | |
| Saturated Fat | 150.6 g | 753% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 6104 mg | 265% | |
| Total Carbohydrate | 1151.8 g | 419% | |
| Dietary Fiber | 98.1 g | 350% | |
| Total Sugars | 824.9 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 946 mg | 73% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 5005 mg | 106% | |
*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.
