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Easy Chocolate Cherry Cake Recipe

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4.2 from 6 reviews

This Easy Chocolate Cherry Cake is a delightful American dessert featuring moist cocoa-infused layers paired with a luscious cherry jam and creamy cream cheese frosting. Perfectly balanced with subtle cherry notes and rich chocolate, this cake is ideal for celebrations or an indulgent treat. It includes a homemade cherry jam and a luscious cream cheese frosting, both made ahead to enhance flavors and texture.

Ingredients

Dry Ingredients (Cake)

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons 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 mixed with water to thicken

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
  • 2–3 tablespoons cooled cherry jam
  • Optional: 1 tablespoon cornstarch or milk powder for stability
  • Juice of ½ lemon

Instructions

  1. Prepare Cherry Jam: In a medium saucepan over medium heat, combine pitted cherries, granulated sugar, and lemon juice. Simmer for 10–15 minutes, stirring occasionally and mashing some cherries to release juices. If desired, mix cornstarch with water to create a slurry, stir into the jam, and cook for an additional 2–3 minutes until thickened. Remove from heat and let cool completely before using.
  2. Make Cream Cheese Frosting: In a large bowl, 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, taking care to not overbeat. Mix in vanilla extract, lemon juice, and a pinch of salt. Gradually add sifted powdered sugar, starting on low speed and then increasing to medium-high until the frosting is thick and fluffy. Gently fold in 2–3 tablespoons of cooled cherry jam. Cover and refrigerate overnight to firm up.
  3. Prepare Cake Batter: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until combined. In a large mixing bowl, whisk the neutral oil and granulated sugar until combined, then add eggs one at a time, beating well after each addition. Stir in vanilla extract. Add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts, beginning and ending with dry ingredients. Mix gently just until smooth and no streaks remain, avoiding overmixing. Fold in chocolate chips if using.
  4. Bake the Cake: Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
  5. Assemble the Cake: If cakes have domed tops, level them using a serrated knife. Place one cake layer on a serving plate and spread an even layer of cream cheese frosting on top. Optionally, spread a thin layer of cherry jam over the frosting. Place the second cake layer on top and apply a crumb coat of frosting over the entire cake and chill briefly to set. Finish frosting the entire cake smoothly. Decorate as desired with fresh cherries, chocolate shavings, or piping. Let the cake sit at room temperature for about 30 minutes before serving for best texture and flavor.

Notes

  • The cherry jam and cream cheese frosting are best made a day ahead to develop flavor and proper texture.
  • Use room temperature eggs and milk to ensure smooth batter without lumps.
  • Be careful not to overmix the batter to keep the cake tender and moist.
  • Chocolate chips are optional but add extra bursts of chocolate flavor.
  • Chilling the cake after crumb coating helps achieve a smooth final frosting layer.
  • If fresh cherries are unavailable, frozen cherries work well; just thaw before cooking.
  • The cake is best served at room temperature for optimal flavor and texture.

Find it online: https://bitezly.com/easy-chocolate-cherry-cake-recipe/