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Easy Chocolate Cherry Cake (Four-Layer One-Bowl Dessert) Recipe

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4.1 from 13 reviews

This Easy Chocolate Cherry Cake is a decadent four-layer dessert combining rich cocoa, sweet cherries, and creamy cream cheese frosting. Made in just one bowl plus simple layering techniques, this American-style cake offers a perfect balance of chocolate and fruity flavors, ideal for special occasions or indulgent treats. The recipe includes homemade cherry jam and a luscious cherry-infused cream cheese frosting, all prepared with straightforward steps for an impressive yet accessible cake.

Ingredients

Dry Ingredients (Cake)

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients (Cake)

  • ½ cup neutral oil (canola or vegetable)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ¾ cup milk (room temperature)

Add-Ins (Optional)

  • ½ cup chocolate chips or chopped dark chocolate

Cherry Jam

  • 1 ½ cups pitted cherries (fresh or frozen)
  • ¼ cup granulated sugar
  • 2 teaspoons lemon juice
  • Optional: 1 tablespoon cornstarch or milk powder (for stability)

Cream Cheese Frosting

  • 2 cups full-fat cream cheese, cold (about 16 oz)
  • ½ cup unsalted butter (room temperature)
  • 2 to 2 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 to 3 tablespoons cooled cherry jam (from above)
  • ½ lemon juiced

Instructions

  1. Prepare Cake Pans and Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal of the cakes.
  2. Mix Dry Ingredients: In a medium bowl, thoroughly whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until uniform. This will ensure even distribution of leavening agents and cocoa throughout the batter.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the neutral oil and granulated sugar together until fully combined. Add eggs one at a time, beating well after each addition to incorporate air and achieve a smooth mixture. Stir in the vanilla extract for flavor.
  4. Incorporate Dry and Milk Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts—starting and ending with the dry ingredients. Mix gently just until the batter is smooth and no streaks remain, being careful not to overmix to maintain cake tenderness.
  5. Add Optional Chocolate Chips: If using, fold chocolate chips or chopped dark chocolate gently into the batter to distribute without deflating it.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. This ensures the cake is moist but fully cooked.
  7. Cool the Cakes: Let the cakes cool in the pans for 10–15 minutes to firm up, then transfer them onto a wire rack to cool completely before frosting to avoid melting the frosting.
  8. Make Cherry Jam (Prepare Day Before): In a medium saucepan over medium heat, combine pitted cherries, granulated sugar, and lemon juice. Simmer 10–15 minutes, stirring occasionally and mashing some cherries to release juices. For thicker jam, optionally add cornstarch slurry and cook 2–3 more minutes. Remove from heat and let cool completely.
  9. Make Cream Cheese Frosting (Prepare Day Before): Beat unsalted butter on high speed for 2–3 minutes until pale and fluffy. Add cold cream cheese and beat on medium speed until smooth and combined without overbeating to prevent separation. Mix in vanilla and salt, then gradually add sifted powdered sugar, starting on low speed and increasing to medium-high until thick and fluffy. Fold in 2–3 tablespoons of cooled cherry jam. Cover and refrigerate overnight for firmness.
  10. Assemble the Cake: Level cakes with a serrated knife if domed on top for even stacking. Place one layer on a serving plate and spread frosting evenly over it; optionally add a thin layer of cherry jam. Top with second cake layer, apply a crumb coat of frosting, and chill briefly to set. Then finish frosting entire cake smoothly. Decorate as desired with fresh cherries, chocolate shavings, or piping for a beautiful finish.
  11. Final Rest Before Serving: Let the finished cake sit at room temperature about 30 minutes before cutting and serving to allow the frosting to soften for an ideal texture and flavor experience.

Notes

  • Room temperature eggs and milk help achieve a smoother batter and better cake texture.
  • Do not overmix the batter to keep the cake tender and moist.
  • For a thicker cherry jam, add a cornstarch slurry while cooking.
  • Allow frosting to chill overnight for best consistency and flavor.
  • Let cake rest at room temperature before serving for optimal sliceability and taste.
  • Chocolate chips are optional but add an extra burst of chocolate flavor and texture.
  • Use parchment paper in cake pans to ensure easy release of cake layers.

Find it online: http://bitezly.com/easy-chocolate-cherry-cake-four-layer-one-bowl-dessert-recipe/