This Homemade Chocolate Cherry Layer Cake is a treat that everyone will love! It’s rich, moist, and has amazing flavors. Perfect for any celebration or just a cozy family dessert night. The combination of chocolate and cherries brings a delicious twist that’s hard to resist.
How to Make Homemade Chocolate Cherry Layer Cake
Ingredients
- 1 cup (125g) all-purpose flour
- 1⁄2 cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄4 tsp salt
- 4 large eggs
- 3⁄4 cup (150g) granulated sugar
- 1⁄4 cup (60ml) neutral oil (vegetable or canola)
- 1⁄2 cup (120ml) buttermilk
- 1 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 11⁄2 cups pitted cherries (fresh or jarred), halved
- 1–2 tbsp cherry juice (from the jar, optional)
- 3⁄4 cup (130g) semi-sweet chocolate chips
- 1⁄2 cup (120ml) heavy cream
- 1 tbsp butter (optional for extra gloss)
- Whipped cream (extra for dollops)
- Fresh cherries with stems
- A few drips of cherry juice for that casual splatter
Directions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans or a rectangular pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and granulated sugar for about 4 minutes until thick and pale. Add in the oil, buttermilk, and vanilla extract, mixing well.
- Gently fold in the dry ingredients until just combined.
- Pour the batter into your prepared pan(s) and bake for 20–25 minutes, or until a toothpick comes out clean. Let cool completely, and if you like, slice the cakes horizontally.
- For the Whipped Cream & Cherry Filling, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in the halved cherries and a splash of cherry juice for flavor.
- To make the Ganache, heat the cream until it just simmers. Pour it over the chocolate chips and let sit for 1 minute. Stir until smooth and shiny. Let it cool slightly until it’s thick but still pourable.
- To assemble the cake, place one layer on a plate, spread the cherry whipped cream over it, and add the second layer. Pour the ganache on top, letting it drip down the sides.
- Decorate with whipped cream dollops and fresh cherries. Feel free to create a cozy style for your kitchen!
How to Serve Homemade Chocolate Cherry Layer Cake
Slice and serve each piece with a dollop of whipped cream on top. This cake is delightful with a cup of coffee or tea. Your friends and family will be amazed!
How to Store Homemade Chocolate Cherry Layer Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Just reheat a slice slightly in the microwave if you want it warm.
Tips to Make Homemade Chocolate Cherry Layer Cake
- Make sure your eggs and buttermilk are at room temperature for the best results.
- You can freeze the cakes for later. Just wrap them well in plastic wrap and then in foil.
- If you want brighter cherry flavors, feel free to add more cherry juice to the whipped cream.
Variation
You can try using other fruits instead of cherries! Strawberries or raspberries also work great for a fresh twist.
FAQs
Can I use frozen cherries?
Yes! Just make sure they are thawed and drained before using them in the recipe.
Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance and store them in the fridge, then assemble them the next day.
How do I make a gluten-free version?
You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it is suitable for baking.
Homemade Chocolate Cherry Layer Cake
This Homemade Chocolate Cherry Layer Cake is a treat that everyone will love! It’s rich, moist, and has amazing flavors. Perfect for any celebration or just a cozy family dessert night. The combination of chocolate and cherries brings a delicious twist that’s hard to resist.
Ingredients
- 1 cup 125g all-purpose flour
- 1/2 cup 50g unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup 150g granulated sugar
- 1/4 cup 60ml neutral oil (vegetable or canola)
- 1/2 cup 120ml buttermilk
- 1 tsp vanilla extract
- 1 cup 240ml heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 11/2 cups pitted cherries fresh or jarred, halved
- 1 –2 tbsp cherry juice from the jar, optional
- 3/4 cup 130g semi-sweet chocolate chips
- 1/2 cup 120ml heavy cream
- 1 tbsp butter optional for extra gloss
- Whipped cream extra for dollops
- Fresh cherries with stems
- A few drips of cherry juice for that casual splatter
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans or a rectangular pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and granulated sugar for about 4 minutes until thick and pale. Add in the oil, buttermilk, and vanilla extract, mixing well.
- Gently fold in the dry ingredients until just combined.
- Pour the batter into your prepared pan(s) and bake for 20–25 minutes, or until a toothpick comes out clean. Let cool completely, and if you like, slice the cakes horizontally.
- For the Whipped Cream & Cherry Filling, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in the halved cherries and a splash of cherry juice for flavor.
- To make the Ganache, heat the cream until it just simmers. Pour it over the chocolate chips and let sit for 1 minute. Stir until smooth and shiny. Let it cool slightly until it's thick but still pourable.
- To assemble the cake, place one layer on a plate, spread the cherry whipped cream over it, and add the second layer. Pour the ganache on top, letting it drip down the sides.
- Decorate with whipped cream dollops and fresh cherries. Feel free to create a cozy style for your kitchen!
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