Description
This easy chocolate cherry cake recipe features a moist, four-layer cake made in one bowl, filled with real cherries and rich chocolate. It’s frosted with a tangy cream cheese frosting swirled with homemade cherry jam, creating a beautiful and delicious bakery-style dessert perfect for any celebration.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup neutral oil (canola or vegetable)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- ½ cup chocolate chips or chopped dark chocolate (optional)
- 1 ½ cups pitted cherries (fresh or frozen)
- ¼ cup granulated sugar (for jam)
- 2 teaspoons lemon juice (for jam)
- 2 cups cold full-fat cream cheese
- ½ cup unsalted butter (room temperature)
- 2 to 2 ½ cups powdered sugar (sifted)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 2–3 tablespoons cooled cherry jam (from above)
- ½ lemon juiced (optional, for stability)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk oil and granulated sugar. Add eggs one at a time, beating well. Stir in vanilla extract.
- Add dry ingredients to wet mixture in three parts, alternating with milk in two parts, beginning and ending with dry. Mix until smooth.
- Gently fold in chocolate chips if using.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
- Cool cakes in pans for 10–15 minutes, then transfer to a wire rack to cool completely.
- For the cherry jam (make the day before): Combine cherries, ¼ cup sugar, and 2 tsp lemon juice in a saucepan. Simmer for 10–15 minutes, mashing some cherries. Thicken with cornstarch slurry if desired. Cool completely.
- For the cream cheese frosting (make the day before): Beat butter until fluffy. Add cold cream cheese and beat until smooth. Mix in vanilla and salt. Gradually add powdered sugar until thick and fluffy. Gently fold in 2–3 tablespoons of cooled cherry jam. Cover and refrigerate overnight.
- Assemble the cake: level cake layers if needed. Spread frosting on one layer, add jam optionally, top with second layer. Apply a crumb coat, chill briefly, then frost the entire cake.
- Decorate as desired and let sit at room temperature for 30 minutes before serving.
Notes
- For a denser cake, you can substitute melted butter for neutral oil.
- Using buttermilk instead of milk can add moisture and a tender crumb.
- Light brown sugar can be used instead of granulated sugar for enhanced moistness and subtle caramel notes.
- Jarred sour cherries work well for the jam if you prefer a tartness.
- If your frosting is too soft, chill it for 1-2 hours or beat in 1-2 tablespoons of cornstarch or milk powder.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A