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cherry chocolate cake

Easy Chocolate Cherry Cake Recipe (One Bowl and Four layer)

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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 6 hours
Total Time 6 hours 55 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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 teaspoon lemon juice
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 tablespoon cooled cherry jam from above
  • Optional: 1 tablespoon cornstarch or milk powder for stability
  • ½ lemon juiced

Equipment

  • Stand Mixer
  • Cups & Tablespoons
  • 2 8 inch Cake Pans

Method
 

Cake
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until combined.
  3. In a large mixing bowl, whisk the neutral oil and granulated sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts. Start and end with the dry ingredients. Mix gently just until smooth and no streaks remain. Avoid overmixing.
  5. If using, gently fold in the chocolate chips.
  6. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let the cakes cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Cherry Jam (Make Day Before)
  1. 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.
  2. If desired, mix cornstarch with water to make a slurry, stir into the jam, and cook for 2–3 more minutes until thickened.
  3. Remove from heat and let the cherry jam cool completely.
Cream Cheese Frosting (Make Day Before)
  1. In a large bowl, beat unsalted butter on high speed for 2–3 minutes until pale and fluffy.
  2. Add cold cream cheese and beat on medium speed until smooth and combined. Avoid overbeating.
  3. Mix in vanilla extract and a pinch of salt. Gradually add sifted powdered sugar, beating on low then medium-high until thick and fluffy.
  4. Gently fold in 2–3 tablespoons of cooled cherry jam.
  5. Cover and refrigerate the frosting overnight to firm up.
Assemble the Cake
  1. If cakes have domed tops, level them with a serrated knife.
  2. Place one cake layer on a serving plate. Spread frosting evenly on top. Optionally, add a thin layer of cherry jam.
  3. Top with the second cake layer. Apply a crumb coat and chill briefly.
  4. Finish frosting the entire cake smoothly.
  5. Decorate as desired with fresh cherries, chocolate shavings, or piping.
  6. Let the cake sit at room temperature for about 30 minutes before serving.

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