This moist and irresistible chocolate cherry cake is rich, tender, and full of deep chocolate flavor with a smooth cherry Swiss meringue buttercream. It is simple enough to make without overcomplicating the process, yet special enough for a celebration.
My two-year blog anniversary arrived a couple of weeks ago, and I knew I wanted to celebrate with cake. The only problem was deciding what kind of cake felt right. At first, I imagined something much more elaborate: a chocolate bourbon cake with chocolate frosting and a mini croquembouche on top. It sounded dramatic and beautiful, but the more I thought about it, the more intimidating it became. What I really wanted was a cake that felt relaxed, personal, and focused on flavor.
The idea for this chocolate cherry cake came while I was talking with one of my closest friends from high school about the birthday cake I planned to make for her. That conversation reminded me that the best desserts are not always the most complicated ones. Sometimes the most memorable cakes are the ones built around a classic flavor pairing, a soft crumb, and a frosting that complements the cake without overpowering it.
This recipe uses a rich chocolate cake base with a little extra chocolate added for depth. The layers are brushed with cherry liqueur, then filled with cherry Swiss meringue buttercream. The result is a chocolate cherry layer cake that tastes elegant but still feels comforting and homemade. Because I wanted the cake to feel simple and unfussy, I left it as a naked cake, smoothing only the frosting that peeks out between the layers. Chocolate and cherry are one of my favorite dessert combinations, and this cake is a perfect example of why they work so well together.
Looking back on the past year of blogging, I can honestly say I enjoyed it more than my first year. In many ways, this felt like the first year I truly understood what I was doing. Before that, I was simply sharing recipes, learning as I went, and trying to figure everything out. Over time, I was able to connect with talented people, work with brands I genuinely admire, and grow into a routine that made this work feel more meaningful.
It was also my first full year blogging full-time. Balancing work from home while being a single mom to a four-year-old has been challenging, but it has also been incredibly rewarding. What has kept me going is knowing that people come here to read, bake, share recipes, subscribe, and follow along. That support has allowed me to keep chasing a dream and turn it into something that makes me deeply happy.
Chocolate Cherry Cake Recipe Notes
If you are not comfortable cutting cake layers by hand, use a cake leveler to split each cake evenly. This will make stacking much easier and help the finished chocolate cherry cake look clean and balanced. When adding the cherry reduction to the Swiss meringue buttercream, taste as you go. You may not need the full amount, and adding too much at once can make the frosting too loose. Add the cherry reduction ¼ cup at a time and mix gently until the buttercream has the flavor and texture you want. For a slightly stronger cherry-almond flavor, you can add ½ teaspoon of almond extract.
Recipe Card
Chocolate Cherry Cake
Amanda Powell
Ingredients
Chocolate Cake
- 1½ cups unbleached all-purpose flour
- 1½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ cups hot strong brewed coffee
- 9 ounces dark chocolate
- ⅔ cup Dutch-processed cocoa powder
- 1 cup vegetable oil
- 4 eggs
- ¼ cup cherry liqueur
Cherry Reduction
- ¾ lb cherries pitted and quartered
- ½ cup granulated sugar
- ¼ cup water
Swiss Meringue Buttercream
- 4 large egg whites
- 1¼ cups granulated sugar
- 1 cup unsalted butter, room temperature
- cherry reduction
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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Grease and flour two 9-inch baking pans. Preheat the oven to 350 degrees F.
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In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
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Combine the hot coffee, dark chocolate, and cocoa powder. The mixture will look like a thin paste. Place it in the refrigerator until cooled, then beat in the oil and eggs.
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Fold the flour mixture into the chocolate mixture, then mix until fully combined. Divide the batter evenly between the prepared cake pans.
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Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 to 15 minutes, then remove the cakes and let them finish cooling on a wire rack. For easier frosting, wrap the cooled cakes tightly and freeze for a few hours or overnight.
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Make the cherry reduction by adding the cherries, sugar, and water to a saucepan. Cook over medium-high heat until reduced to a thick syrup with small pieces of cherry, about ⅔ cup total. Lightly crush the cherries as they cook. If desired, process the reduction briefly to break down the cherries further. Cool to room temperature before using.
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For the Swiss meringue buttercream, clean and dry your mixing bowl and whisk thoroughly. Place about an inch of water in a small pot and heat until steaming but not boiling. Set the mixing bowl over the pot.
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Add the egg whites and sugar to the bowl and whisk constantly until the sugar has dissolved.
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Return the bowl to the stand mixer and whip until stiff peaks form. Add the butter one tablespoon at a time, mixing well after each addition. If the mixture separates, keep mixing; it usually comes back together. If needed, chill for one hour, then mix again.
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Fold in the cherry reduction ¼ cup at a time until the buttercream has the desired flavor and consistency.
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Trim the edges of the cakes if needed, then cut both cakes in half to create four layers. Brush the tops of the layers with cherry liqueur.
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Spread buttercream over each layer and stack the cakes. Smooth any frosting that extends beyond the edges with an offset spatula.
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Garnish with fresh cherries before serving.
Nutrition
Calories: 380kcal
Carbohydrates: 53g
Protein: 4g
Fat: 17g
Saturated Fat: 4g
Polyunsaturated Fat: 12g
Cholesterol: 41mg
Sodium: 255mg
Fiber: 2g
Sugar: 42g
