Easy Chocolate Cherry Cake Recipe

If chocolate cake is already your love language, just wait until you try this version—rich cocoa layers paired with a tangy-sweet cherry jam and topped with the dreamiest cream cheese frosting. It’s indulgent, a little nostalgic, and honestly, easier than it looks.

This isn’t the kind of cake you need a celebration for—it is the celebration. Imagine tender chocolate layers that stay moist thanks to oil and milk, a fruity cherry filling that tastes like summer (even in the middle of winter), and a luscious, slightly tangy frosting that ties everything together. Trust me, one slice in and you’ll be hooked.

Why You’ll Love This Chocolate Cherry Cake

Simple but impressive: It looks like a bakery-worthy cake but comes together with pantry staples.

Perfectly balanced flavors: The richness of cocoa and chocolate is lightened by bright, jammy cherries.

Customizable: Add chocolate chips for a little extra indulgence, or keep it smooth and simple.

All-season cake: Fresh cherries in summer, frozen in winter—it’s a win all year round.

Crowd-pleasing: Chocolate + cherries + cream cheese frosting? It’s hard to argue with that combo.

Kitchen Tools You’ll Need

• Mixing bowls (one large, one medium, one small)
• Electric mixer or whisk
• Rubber spatula
• Saucepan (for the jam)
• Cake pans (two 8-inch or one 9×13-inch)
• Cooling rack
• Offset spatula or spoon (for frosting)

Ingredients in Easy Chocolate Cherry Cake

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Dry Ingredients (Cake)

All-Purpose Flour: The base of your cake, providing structure.
Unsweetened Cocoa Powder: Deep, chocolatey flavor that makes the cake rich and indulgent.
Baking Powder & Baking Soda: The rise-and-shine duo that keeps your cake fluffy.
Salt: A tiny pinch that enhances all the flavors.

Wet Ingredients (Cake)

Neutral Oil: Keeps the cake extra moist—no dry crumbs here.
Granulated Sugar: Sweetness and structure in every bite.
Eggs: Add richness and stability.
Vanilla Extract: A subtle warmth that rounds out the chocolate.
Milk: Moisture and tenderness for the crumb.

Add-Ins (Optional)

Chocolate Chips or Dark Chocolate: Extra little bursts of chocolate throughout the cake.

Cherry Jam

Cherries: Fresh or frozen, they create that signature fruity filling.
Granulated Sugar: Balances the tartness of the cherries.
Lemon Juice: Brightens the jam and enhances flavor.

Cream Cheese Frosting

Cream Cheese: The star of this frosting—tangy, creamy, and luscious.
Unsalted Butter: Adds richness and a silky-smooth texture.
Powdered Sugar: For sweetness and stability.
Vanilla Extract: Complements both the chocolate and cherry notes.
Salt: Just a pinch to balance sweetness.
Cherry Jam: A swirl of fruity flavor right in the frosting.
Optional Cornstarch or Milk Powder: Helps stabilize the frosting if it’s warm out.
Lemon Juice: Cuts through the richness with a touch of brightness.

Instructions

Let’s bake this beauty step by step:

Make the Cake Batter: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat together oil, sugar, eggs, and vanilla until smooth. Alternate adding dry ingredients and milk into the wet, mixing gently until combined. Fold in chocolate chips if using.

Bake the Cake: Pour batter into greased and lined cake pans. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean. Let cool completely on a rack.

Cook the Cherry Jam: In a small saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until thickened and jammy (about 10 minutes). Mash slightly with a spoon. Cool before using.

Make the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla, salt, lemon juice, and cherry jam. Beat until fluffy. For extra stability, add cornstarch or milk powder.

Assemble the Cake: Spread a layer of cherry jam between cake layers (or over the cake base if making sheet cake). Frost generously with cream cheese frosting. Swirl extra cherry jam on top for that pretty marbled look.

Serve and Enjoy: Slice, serve, and savor every chocolate-cherry bite.

How to Serve Chocolate Cherry Cake

• As a centerpiece dessert: Perfect for birthdays, dinner parties, or holidays.
• With coffee or espresso: A bold pairing that balances sweetness.
• With a scoop of vanilla ice cream: For an extra indulgent touch.
• Casual snack cake: Honestly, this one tastes just as good on a Tuesday afternoon with tea.

Make-Ahead and Storage Tips

• Make Ahead: Bake cakes and cook jam a day before. Assemble the next day for easy prep.
• Refrigerate: Store cake (covered) in the fridge for up to 4 days.
• Freeze: Freeze unfrosted cake layers for up to 2 months. Thaw before frosting.
• Frosting Storage: Store extra frosting in an airtight container in the fridge for 3–4 days.

Variations to Try

• Black Forest Style: Add a splash of cherry liqueur to the jam and some whipped cream layers.
• Extra Decadent: Fold in chopped dark chocolate chunks into the frosting.
• Nutty Twist: Sprinkle toasted almonds or hazelnuts on top for crunch.
• Cupcake Version: Bake the batter in muffin tins and top with cherry frosting swirls.

Additional Tips

• Room Temp Eggs & Milk: Ensures a smoother batter and better rise.
• Don’t Overmix: Mix until just combined for a tender cake crumb.
• Chill Frosting: If your frosting feels too soft, chill for 10–15 minutes before spreading.

FAQ Section

Q1: Can I use canned cherry pie filling instead of making jam?
A1: Yes! It’s quicker, but homemade jam gives a fresher, less sweet flavor.

Q2: Can I make this cake without cocoa powder?
A2: It would lose its chocolate flavor—try replacing cocoa with more flour and add melted chocolate instead.

Q3: Can I use buttermilk instead of regular milk?
A3: Absolutely! It will make the cake even more tender.

Q4: Can I make this cake gluten-free?
A4: Yes, substitute with a 1:1 gluten-free baking flour blend.

Q5: How do I keep my frosting from being runny?
A5: Use cold cream cheese, add powdered sugar gradually, and mix in cornstarch if needed.

Q6: Can I use frozen cherries for the jam?
A6: Definitely—just cook them a bit longer to reduce excess liquid.

Q7: Can I bake this as a sheet cake instead of layers?
A7: Yes! Just use a 9×13 pan and spread frosting on top.

Q8: How do I prevent my cake from sticking to the pan?
A8: Grease and line pans with parchment paper for easy release.

Q9: Can I make this dairy-free?
A9: Yes, use plant-based milk, dairy-free cream cheese, and vegan butter.

Q10: Can I add whole cherries to the cake batter?
A10: Yes! Toss them in flour first to prevent sinking.

Conclusion

This Easy Chocolate Cherry Cake is the kind of dessert that feels indulgent but approachable, impressive but totally doable in your own kitchen. With tender chocolate layers, tangy cherry jam, and a creamy frosting that ties it all together, it’s the perfect balance of richness and brightness.

Whether you’re baking for a celebration or just because you’re craving something sweet, this cake delivers every time. One bite and you’ll know—you just found your new favorite chocolate cake.

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