Name: Cherry Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 3/4 cups granulated sugar; 2 large eggs; 1/2 cup vegetable oil; 1 cup buttermilk; 2 tsp vanilla extract; 3/4 cup hot water or brewed coffee; 1 1/2 cups cherry pie filling or 1 1/2 cups pitted fresh cherries; 3/4 cup chocolate chips or chunks (optional)

Why You’ll Love This Recipe

This cake offers a perfect harmony of flavors—rich chocolate and tart cherries—making each bite incredibly satisfying. The cherries add moisture and a delightful contrast to the rich cocoa, while the chocolate gives the cake its deep, fudgy texture. It’s simple to prepare, yet impressive enough for special occasions. You can enjoy it plain, topped with a dusting of powdered sugar, or dressed up with whipped cream or ganache.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Eggs
Vegetable oil
Buttermilk
Vanilla extract
Cherry pie filling or pitted fresh cherries
Hot water or brewed coffee (to enhance chocolate flavor)
Optional: Chocolate chips or chunks for extra richness

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together sugar, eggs, oil, buttermilk, and vanilla until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in hot water or coffee to thin the batter slightly—it will be loose, which creates a moist cake.
Gently fold in the cherry pie filling or fresh cherries, and chocolate chips if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Frost, glaze, or dust with powdered sugar as desired before serving.

Servings and timing

This recipe yields approximately 12–16 servings.
Prep time: 20 minutes
Bake time: 30–35 minutes
Cooling time: 30 minutes
Total time: About 1 hour and 25 minutes

Variations

Black Forest-inspired: Top with whipped cream and whole cherries for a twist on the classic.
Chocolate ganache topping: Pour warm ganache over the cooled cake for extra richness.
Bundt cake version: Bake in a greased Bundt pan and dust with powdered sugar or drizzle with glaze.
Cherry almond: Add a touch of almond extract for a delicious complementary flavor.
Layered version: Bake in round pans, then layer with cherry preserves and whipped cream or frosting.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months.
Thaw in the refrigerator overnight. To reheat, microwave slices for 10–15 seconds for a warm, soft texture.

FAQs

Can I use fresh cherries instead of pie filling?

Yes, pitted fresh or frozen cherries work well. Toss them with a little sugar before folding into the batter.

Can I use canned cherry pie filling?

Absolutely. It adds sweetness and moisture and is a convenient option when fresh cherries aren’t available.

What kind of cocoa powder is best?

Unsweetened natural cocoa works well, but Dutch-processed cocoa adds a smoother, more intense flavor.

Can I make this cake in advance?

Yes, it’s even better the next day as the flavors develop. Store covered at room temperature or in the fridge.

Do I have to use coffee in the batter?

No, but it enhances the chocolate flavor. You can substitute with hot water if preferred.

What frosting goes best with this cake?

Chocolate ganache, cream cheese frosting, or even whipped cream work beautifully.

Can I make cupcakes instead?

Yes, pour batter into lined muffin tins and bake for 18–22 minutes, or until a toothpick comes out clean.

Is this cake freezer-friendly?

Definitely. Wrap well and freeze for up to 3 months. Thaw before serving.

Can I use a cake mix as a base?

Yes, for a shortcut, use a chocolate cake mix and fold in the cherry filling before baking.

How do I prevent the cherries from sinking?

Coat fresh cherries lightly in flour before adding to the batter to help them stay evenly distributed.

Conclusion

Cherry Chocolate Cake is a luscious and indulgent dessert that brings together the richness of chocolate with the sweet tang of cherries in a way that’s both timeless and satisfying. Perfect for special occasions or whenever you’re craving a decadent treat, this cake is sure to become a favorite for chocolate and cherry lovers alike.