chocolate cherry cake recipe
- The Best chocolate cherry cake recipe
- Classic Chocolate Cherry Cake with Cherry Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Chocolate Cherry Cake with Cherry Sauce Works
- ❓ Frequently Asked Questions About Chocolate Cherry Cake with Cherry Sauce
The Best chocolate cherry cake recipe
I love that this cake is versatile enough to be enjoyed daily, but it also feels indulgent enough for big occasions. The kids adore it because it’s sweet enough to satisfy their sweet tooth without being overly heavy, and the adults appreciate the deep chocolate flavor that’s satisfying but not overwhelming. Plus, the way the cherries add a little tang cuts through the richness, making it a balanced treat. I’ve even given it to neighbors or friends who love baking, and they always rave about how easy it is to make—no fancy techniques, just good, solid steps that yield a cake that’s tender and full of flavor. It’s the kind of recipe that feels like a warm hug for your kitchen, whether you’re baking for yourself or sharing with others.
Classic Chocolate Cherry Cake with Cherry Sauce
A moist, rich chocolate cake infused with tart cherries, topped with a sweet cherry sauce for a perfect balance of flavors. Ideal for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup dark chocolate chips
- 1 cup pitted fresh cherries (or frozen, thawed)
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 tbsp unsalted butter
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, baking powder, and salt. Set aside. -
3
In another bowl, mix melted butter and sugar until smooth. Add eggs one at a time, then stir in vanilla extract. -
4
Gradually fold the dry ingredients into the wet mixture until just combined. Stir in chocolate chips. -
5
Pour batter into the prepared loaf pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. -
6
While the cake bakes, prepare the cherry sauce by simmering cherries, sugar, cornstarch, and lemon juice in a saucepan until thickened (about 5 minutes). Stir in butter and cool. -
7
Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack. Spread the cherry sauce evenly over the top and sides of the cake.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Loaf pan (9×5 inches)
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chocolate Cherry Cake with Cherry Sauce Works
❓ Frequently Asked Questions About Chocolate Cherry Cake with Cherry Sauce
What’s the best way to store this chocolate cherry cake?
Keep it in an airtight container at room temperature for up to three days. If you plan to serve it later, refrigerate it for up to five days—just bring it to room temperature before slicing to prevent a soggy texture. Freezing works too: wrap slices tightly in plastic wrap and store for up to three months.
Can I substitute fresh cherries for the dried ones?
Yes! Use 1 cup of pitted fresh cherries (about 15–20 cherries) for every ½ cup of dried cherries called for. Rinse and drain them well to remove excess moisture, then simmer them briefly in 1–2 tablespoons of water to soften if needed. Fresh cherries add a brighter flavor, but dried ones deepen the richness.
What if I don’t have a water bath for baking?
Skip the water bath entirely—the cake will still bake evenly, though it may be slightly denser. For best results, preheat your oven to 350°F (175°C) and bake on the middle rack. If you’re concerned about uneven browning, cover the top with foil after the first 15 minutes of baking.
How can I make this cake extra moist?
Two tweaks work wonders: Use room-temperature butter and eggs for a lighter texture. Also, brush the cooled cake layers with a simple egg wash (1 egg + 2 tablespoons milk) before assembling. For extra moisture, add ¼ cup of sour cream or Greek yogurt to the batter.
Can I use this recipe for a gluten-free version?
Yes, but you’ll need to swap the flour blend. Use a high-quality gluten-free 1:1 baking mix (like Bob’s Red Mill or King Arthur) or blend your own with almond flour, xanthan gum, and coconut flour. Follow the package instructions for liquid-to-flour ratios, as gluten-free mixes often require extra liquid.
