This Chocolate Cherry Cake is a delightful treat that combines rich chocolate with sweet cherries. It’s perfect for birthdays or whenever you need a little sweetness in your day!
And let’s be real, who can resist a cake that tastes like a cherry chocolate dream? I love serving it warm with a scoop of vanilla ice cream on top. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cake structure. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend. I’ve tested it with almond or oat flour, but the texture may vary slightly.
Granulated Sugar: It sweetens the cake but can be substituted with brown sugar for a deeper flavor. Try using coconut sugar for a lower glycemic index option, too!
Cocoa Powder: Unsweetened cocoa is key for rich chocolate flavor. You can swap it with Dutch-processed cocoa, which has a smoother taste, or carob powder for a non-cocoa alternative.
Vegetable Oil: This keeps the cake moist. If you prefer, you can use melted coconut oil or unsweetened applesauce for a lighter version!
Pitted Cherries: Fresh cherries are divine, but if they’re out of season, frozen or jarred cherries work as well. Drain them well to avoid excess moisture in the batter!
How Do You Make Sure the Cake Stays Moist?
Keeping your cake moist is crucial for taste and texture. Here are some tips:
- Use room temperature ingredients, as they incorporate better.
- Avoid overmixing the batter to prevent the cake from becoming tough.
- Don’t skip the vinegar; it reacts with baking soda to provide extra lift and moisture.
- Let the cake cool in the pan for a bit before transferring it to a wire rack; this helps keep it from drying out.
Chocolate Cherry Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 1 cup (120g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) cold water
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1 cup pitted cherries (fresh or canned, drained if canned)
For the Frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
For Garnish:
- Whole cherries (fresh or maraschino)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 35 minutes to bake. After baking, remember to wait for it to cool completely before frosting, which will take about 30 minutes. Overall, you’ll need around 1 hour and 20 minutes before it’s ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start off by preheating your oven to 350°F (175°C). This will ensure the cake bakes evenly. While the oven warms up, grease and flour an 8×8 inch baking pan so the cake doesn’t stick.
2. Mix the Dry Ingredients:
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps—this step helps create a smooth cake!
3. Combine Wet Ingredients:
Add the vegetable oil, cold water, white vinegar, and vanilla extract to the dry ingredients. Mix everything together until it’s smooth and well combined. You want a nice, velvety batter!
4. Add the Cherries:
Gently fold in the pitted cherries. This adds lovely bursts of fruity flavor throughout your cake!
5. Bake the Cake:
Pour the batter into your prepared pan and bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center—if it comes out with moist crumbs (not wet batter), it’s ready!
6. Cool the Cake:
Once it’s baked, allow the cake to cool completely in the pan on a wire rack. This is super important so your frosting doesn’t melt!
7. Prepare the Frosting:
While the cake cools, prepare the frosting. In a chilled bowl, whip the heavy cream with the powdered sugar, cocoa powder, and vanilla extract until you see soft peaks. It should be fluffy and ready to spread!
8. Frost the Cake:
When the cake has cooled, spread the whipped frosting evenly over the top. Take your time to make it look nice!
9. Garnish:
Add whole cherries on top for a pretty finish. This not only looks beautiful but adds extra flavor!
10. Serve and Enjoy:
Now, slice up your delicious Chocolate Cherry Cake and serve it up! It’s a perfect dessert for any occasion, and it tastes amazing!
This cake features a moist chocolate crumb with cherries baked right in for delightful fruity surprises and a velvety whipped cocoa frosting that’s perfectly paired with the fresh cherries on top. It’s hard to resist this sweet treat!
Can I Use Frozen Cherries Instead of Fresh?
Absolutely! If using frozen cherries, thaw them first and drain any excess liquid to avoid adding moisture to the batter. They work just as well and still provide that delicious fruity flavor.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days. If you have a frosted cake, it may be best to cover it lightly with plastic wrap to prevent the frosting from getting too hard.
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day in advance! Once cooled, wrap it tightly and store it at room temperature or in the fridge. Frost it just before serving for the best texture.
Can I Substitute the Heavy Cream in the Frosting?
If you’re looking for a lighter option, you can use whipped topping instead of heavy cream. However, it may not be as rich and creamy as homemade whipped cream. Alternatively, you could use a dairy-free whipped cream for a non-dairy option!