This Chocolate Cherry Cake is a sweet treat that combines rich chocolate with juicy cherries. It’s moist, soft, and has a delicious cherry burst in every bite!
Baking this cake is a joy! I love how the chocolate and cherries work together, giving you a little surprise with every slice. Perfect for celebrations or just because! 🎉
Key Ingredients & Substitutions
Flour: All-purpose flour is the foundation here. If you’re gluten-free, you can swap it out with a 1-to-1 gluten-free baking flour for great results!
Cocoa powder: Unsweetened cocoa is key for that deep chocolate flavor. You might try Dutch-processed cocoa for a smoother taste, but just know it will change the cake’s color slightly.
Butter: Use unsalted butter for better control over the cake’s saltiness. If you’re looking for a dairy-free option, coconut oil or a vegan butter can work just as well.
Buttermilk: If you don’t have buttermilk, a mix of regular milk and lemon juice (or vinegar) does the trick. It’s great for adding moisture and a little tang!
Maraschino cherries: These sweet cherries add a nice burst of flavor. If you prefer, fresh or frozen cherries can replace them. Just be sure to chop larger ones into smaller pieces.
How Do I Get a Moist Cake?
Getting that perfect moist texture is all about measuring and combining your ingredients correctly. Here’s how:
- Don’t overmix your batter! Combine wet and dry until just blended to keep the cake fluffy.
- Use room-temperature ingredients. If your butter and eggs are too cold, the batter won’t come together well.
- Check the cake a couple minutes before the timer goes off. Don’t overbake; take it out when a toothpick comes out with a few moist crumbs, not clean.
Following these tips will help you enjoy a rich, moist chocolate cherry cake that’s sure to impress! Happy baking!
How to Make Chocolate Cherry Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tsp lemon juice)
- 1 cup maraschino cherries, drained (reserve some for topping)
For the Ganache:
- 4 oz dark chocolate, chopped
- 1/2 cup heavy cream
Time Needed:
This Chocolate Cherry Cake takes approximately 15 minutes to prep, and 30-35 minutes to bake. Don’t forget to let it cool completely before adding the ganache—so plan for about an hour of cooling time after baking. In total, you’ll need around 1 hour and 30 minutes to enjoy this delightful treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Then, take an 8×8 inch baking pan and grease it with butter or cooking spray. Dust it with a little flour to prevent the cake from sticking later.
2. Mix the Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix it well, then set it aside. This helps ensure a light and fluffy cake!
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3-5 minutes. Making it fluffy is the secret to a tender cake.
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is well mixed before adding the next. Then, stir in the vanilla extract to give it that wonderful flavor.
5. Combine Wet and Dry Ingredients:
Now, alternately add the dry ingredients and the buttermilk to your creamed mixture, starting and ending with the dry ingredients. Mix until just combined to keep the cake light and airy.
6. Fold in the Cherries:
Gently fold in the drained maraschino cherries into the batter, being careful not to overmix. Save a few cherries to top your cake later for a pretty finish!
7. Bake the Cake:
Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
8. Make the Ganache:
While your cake is baking, prepare the chocolate ganache. Heat the heavy cream in a small saucepan until it just starts to simmer (don’t boil!). Pour it over the chopped dark chocolate in a bowl. Let it sit for 2 minutes, then stir until it’s smooth and creamy.
9. Cool the Cake:
Once the cake is done baking, let it cool in the pan on a wire rack. After about 20 minutes, you can remove it from the pan and let it cool completely on the rack.
10. Add the Ganache:
Once the cake has completely cooled, spread the silky ganache on top using a spatula.
11. Top with Cherries:
Finish your cake by decorating with the reserved maraschino cherries, adding a vibrant touch to your delicious creation!
12. Slice and Serve!
Your Chocolate Cherry Cake is now ready to be sliced and enjoyed! Serve it up at a gathering or as a sweet treat for yourself. Enjoy every moist and chocolatey bite!
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Absolutely! Fresh or frozen cherries can be a great substitute. If using fresh cherries, pit and chop them into smaller pieces. Make sure to reduce the sugar slightly, as fresh cherries are less sweet than maraschino cherries.
How Should I Store Leftover Chocolate Cherry Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to 5 days. To enjoy it fresh, reheat individual slices in the microwave for a few seconds!
Can I Make This Cake Gluten-Free?
Yes, you can! Use a cup-for-cup gluten-free all-purpose flour blend in place of regular flour. Most blends work well in recipes like this, keeping the cake moist and delicious!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, mix 1/2 cup of regular milk with 1/2 teaspoon of lemon juice or white vinegar. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk substitute for your cake!
