Irresistible Cherry Chocolate Cake

Cherry Chocolate Cake: The Only Recipe You’ll Ever Need

If you’re a dessert enthusiast craving a slice of heaven that combines the rich depth of chocolate with the tart burst of cherries, this Cherry Chocolate Cake recipe is your ultimate solution. Imagine a moist, cherry-infused chocolate cake that delivers unparalleled flavor in every bite—perfect for family gatherings or a cozy night in. As Chef Lalybeth’s signature creation on cookinwithlalyta.com, this Cherry Chocolate Cake stands out with its secret ingredient that ensures exceptional moisture and taste, making it the go-to choice for home bakers everywhere. With just 15 minutes of prep, you’ll have a showstopper that’s as easy as it is delicious.

This Cherry Chocolate Cake tantalizes the senses with its velvety texture, where the fudgy chocolate base melds seamlessly with juicy cherries, creating a symphony of flavors. Each forkful offers a delightful contrast: the soft, crumbly cake gives way to pockets of sweet-tart cherries, while the aroma of freshly baked cocoa fills your kitchen, evoking warmth and comfort. The subtle undertones of vanilla enhance the chocolate’s bitterness, resulting in a balanced dessert that’s not overly sweet but irresistibly moist, leaving you craving just one more slice.

Why trust this Cherry Chocolate Cake recipe from cookinwithlalyta.com? Crafted by Chef Lalybeth, a seasoned expert in American desserts, this version has been perfected through rigorous testing to guarantee foolproof results every time. You’ll discover the Chef’s Secret that elevates this cake above ordinary recipes, along with pro tips, ingredient spotlights, and answers to common questions. Whether you’re a novice or a pro, this comprehensive guide will empower you to bake with confidence and impress your loved ones with a moist, cherry-packed masterpiece.

Why This Cherry Chocolate Cake Recipe is a Game-Changer

The Chef’s Secret to this Cherry Chocolate Cake lies in the generous use of cherry pie filling, which infuses the batter with natural juices for an irresistibly moist and cherry-packed texture that’s far superior to standard chocolate cakes. This technique ensures that every layer stays tender and flavorful, preventing the common issue of dry crumbs by locking in moisture from the cherries themselves. Unlike other recipes that might rely on artificial flavors, this method uses real cherry pie filling to deliver authentic taste, making your Cherry Chocolate Cake a standout dessert.

Unbeatable Texture: The science behind this Cherry Chocolate Cake’s moist crumb comes from the combination of buttermilk and oil in the batter. Buttermilk adds acidity that reacts with baking soda, creating a tender rise, while the oil contributes to a rich, even moisture distribution. This results in a cake that’s fluffy yet dense, with cherries providing bursts of juiciness that enhance the overall mouthfeel—tested and proven for consistent perfection.

Foolproof for a Reason: This recipe has been baked multiple times in our test kitchen to ensure reliability, with precise measurements and steps that account for common pitfalls. Whether you’re baking for a crowd or a quick treat, this Cherry Chocolate Cake delivers success every time, backed by Chef Lalybeth’s expertise and positive feedback from thousands of home cooks on cookinwithlalyta.com.

Ingredient Spotlight: Quality Makes the Difference

All-purpose flour serves as the foundation of this Cherry Chocolate Cake, providing structure and a light crumb. Opt for unbleached flour for better gluten development, which ensures the cake rises evenly without becoming tough. Its role is crucial for binding the ingredients, but if you’re gluten-sensitive, substitute with a 1:1 gluten-free flour blend to maintain the moist texture—tested swaps confirm it works seamlessly.

Granulated sugar sweetens the Cherry Chocolate Cake while helping create a golden crust. High-quality cane sugar dissolves evenly, enhancing the chocolate’s depth without overwhelming the cherries. For a refined option, swap with coconut sugar to add a subtle caramel note, though it may slightly alter the color—always use fresh sugar to avoid any off-flavors.

Unsweetened cocoa powder is the heart of this Cherry Chocolate Cake, delivering intense chocolate flavor without added sweetness. Choose Dutch-processed for a smoother, less acidic taste that pairs perfectly with the cherries. It acts as a moisture absorber, contributing to the cake’s fudgy consistency; if unavailable, natural cocoa works, but adjust baking soda slightly for optimal rise.

Baking soda acts as a leavening agent in this Cherry Chocolate Cake, reacting with buttermilk to produce carbon dioxide for a perfect lift. Fresh baking soda is key to avoid flat results, and there’s no direct substitute, but ensure your measurements are exact for the best outcome.

Salt enhances the flavors in this Cherry Chocolate Cake, balancing the sweetness and highlighting the cherries’ tartness. Use fine sea salt for even distribution; if watching sodium, reduce by half, but note it might slightly dull the taste—quality matters for that perfect harmony.

Cherry pie filling infuses this Cherry Chocolate Cake with moisture and fruitiness, making it the star ingredient. Go for a brand with whole cherries for better texture; fresh cherries can substitute if pitted and cooked down, ensuring they release juices without watering down the batter.

Vegetable oil keeps this Cherry Chocolate Cake incredibly moist by coating the flour particles. It’s neutral-flavored, allowing other ingredients to shine; swap with melted coconut oil for a hint of tropical notes, but use refined to avoid overpowering the chocolate.

Buttermilk adds tang and tenderness to this Cherry Chocolate Cake, activating the baking soda for a soft crumb. If you don’t have it, make a DIY version with milk and lemon juice—it’s a reliable substitute that maintains the cake’s signature moistness.

Large eggs bind the ingredients and add richness to this Cherry Chocolate Cake. Fresh, room-temperature eggs incorporate better; for vegan adaptations, use flax eggs to preserve the structure without compromising the cherry-packed goodness.

Vanilla extract rounds out the flavors in this Cherry Chocolate Cake with its warm aroma. Pure extract is best for authentic taste; artificial versions can substitute in a pinch, but they’ll lack depth—always measure precisely for that perfect finish.

Semisweet chocolate chips provide melty pockets of chocolate in this Cherry Chocolate Cake, enhancing the overall indulgence. Choose high-quality chips with real cocoa butter; dark chocolate chips can replace them for a less sweet profile, tested to keep the cake moist and flavorful.

Step-by-Step Instructions

Step 1: Preparing the Oven and Pan

Preheat your oven to 350°F (175°C) and thoroughly grease a 9-inch cake pan with butter or non-stick spray to ensure easy release. This step is essential for even baking and prevents sticking.

Pro Tip: Use a pastry brush to evenly coat the pan, including the sides, for a clean release and professional finish.

Step 2: Mixing the Dry Ingredients

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until fully combined and lump-free. This creates a uniform base for your Cherry Chocolate Cake.

Common Mistake to Avoid: Don’t over-whisk, as this can activate the gluten prematurely, leading to a dense cake; mix just until blended.

Step 3: Incorporating Wet Ingredients

Add 1 cup cherry pie filling, 1/2 cup vegetable oil, 1 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract to the dry mixture. Stir gently until everything is just combined, ensuring not to overmix for the best texture in your Cherry Chocolate Cake.

Pro Tip: Bring eggs and buttermilk to room temperature first to help them blend smoothly, resulting in a more even batter.

Step 4: Folding in Chocolate Chips

Gently fold in 1 cup semisweet chocolate chips into the batter using a spatula, distributing them evenly without deflating the mixture. This step adds those irresistible chocolate bursts to your Cherry Chocolate Cake.

Common Mistake to Avoid: Over-folding can melt the chips too early; fold just 10-15 times for perfect distribution.

Step 5: Baking the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating your Cherry Chocolate Cake is perfectly done.

Pro Tip: Rotate the pan halfway through baking for even heat exposure, ensuring a uniformly moist result.

Step 6: Cooling the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely, allowing the flavors to settle in your Cherry Chocolate Cake.

Common Mistake to Avoid: Rushing the cooling process can cause the cake to collapse; patience here preserves the moist texture.

Serving & Presentation

Elevate your Cherry Chocolate Cake with creative plating by dusting the top with powdered sugar or drizzling a simple chocolate ganache for a glossy finish. Pair it with fresh whipped cream or vanilla ice cream to complement the cherries’ tartness and chocolate’s richness, creating a balanced dessert experience. For a stunning presentation, slice and serve on a decorative platter, garnishing with fresh cherries or mint leaves to add visual appeal and a pop of color.

This Cherry Chocolate Cake shines as a standalone dessert but pairs wonderfully with coffee or red wine for adults, or milk for kids. Consider it a perfect finale to a American-style dinner, perhaps alongside berry compote or nuts for added crunch, making it versatile for holidays, birthdays, or casual gatherings.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the batter up to 2 days in advance by mixing the dry ingredients and storing them in an airtight container, then combine with wet ingredients just before baking to keep your Cherry Chocolate Cake fresh and moist.

Storing Leftovers: Once cooled, wrap the cake tightly in plastic wrap and store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain its cherry-packed flavor. For longer storage, freeze individual slices in freezer-safe bags for up to 3 months.

The Best Way to Reheat: Thaw frozen slices in the refrigerator overnight, then warm in a 300°F oven for 10 minutes to restore the original moist texture and aroma without drying out your Cherry Chocolate Cake—microwaving on low power works in a pinch, but avoid high heat.

Frequently Asked Questions (FAQ)

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Cherry Chocolate Cake

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• Author: Chef Lalybeth
• Total Time: 50 minutes
• Yield: 12 1x

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Description

A moist chocolate cake infused with cherries, perfect for dessert lovers.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cherry pie filling
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add cherry pie filling, oil, buttermilk, eggs, and vanilla extract; mix until combined.
4. Fold in chocolate chips.
5. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
6. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.

Notes

Ensure cherries are pitted for safety. Store in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 280
• Sugar: 20g
• Fat: 14g
• Carbohydrates: 35g
• Protein: 4g