One Bowl Moist Chocolate Cherry Cake
When cherry season rolls around, this moist chocolate cherry cake is one of the first bakes I pull out of the oven. It’s rich and chocolatey, with juicy cherries in every bite, and comes together easily in one bowl.
Whether you’re looking for a simple tea cake, a birthday cake with a cherry twist, or a dessert to use up your fresh or frozen cherries, this cake is a guaranteed crowd-pleaser. You can top it with whipped cream, chocolate ganache, or enjoy it plain with a dusting of powdered sugar.
If you love the combination of chocolate and cherry, you will love this cake. One of my favorite cakes of all time is the Black Forest cake. It’s a rich, dark-chocolate cake with kirsch and whipped cream. Do you know that a true black forest is not really a sweet cake? It was meant to be for adults, with the right amount of sweetness but enough alcohol to send your head spinning. Anyway, this chocolate cherry cake often reminds me of a black forest cake, just a tad sweeter.
Why You’ll Love This Recipe
- Moist & Rich: Oil and buttermilk keep it soft and tender.
- Loaded with Cherries: Fresh or frozen cherries add bursts of flavor.
- Easy to Make: One bowl, no complicated steps.
- Versatile: Serve plain, with ganache, or topped with whipped cream.
- Perfect for Cherry Season: The best way to enjoy cherries and chocolate together.
Ingredients and substitutes
- Flour: All-purpose flour for structure. Can use part whole wheat for nuttiness.
- Cocoa Powder: Dutch-processed or natural cocoa for rich chocolate flavor.
- Baking Powder & Baking Soda: Helps the cake rise and stay fluffy.
- Salt: Enhances the chocolate flavor.
- Sugar: Granulated sugar; adjust for sweetness based on your cherries.
- Oil: Vegetable or canola oil keeps the cake moist.
- Buttermilk: Adds moisture and tender crumb. Can substitute with milk + 1 tsp vinegar or yogurt thinned with milk.
- Eggs: Bind and provide structure.
- Vanilla Extract: Enhances overall flavor.
- Fresh or Frozen Cherries: Pitted and halved. If frozen, do not thaw.
- Optional Cherry Liqueur or Kirsch: For depth of cherry flavor.
- Optional Chocolate Chips: For extra chocolate richness inside.
Step-by-step: Chocolate cherry cake recipe
Instructions
1️⃣ Prep:
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2️⃣ Dry Mix:
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3️⃣ Wet Mix:
Add the oil, buttermilk, eggs, vanilla, and kirsch (if using). Whisk until well combined and smooth, but do not overmix.
4️⃣ Add Cherries:
Gently fold in the cherries and chocolate chips if using. If using frozen cherries, toss them in 1 tbsp flour before adding to prevent sinking.
5️⃣ Bake:
Pour the batter into the prepared pan. Optionally, place a few extra cherry halves on top for decoration.
Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean or with moist crumbs.
6️⃣ Cool:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7️⃣ Serve:
Dust with powdered sugar, top with whipped cream, or drizzle with chocolate ganache before serving.
Tips for Success
- Use room-temperature ingredients for an even batter.
- Don’t overmix once liquids are added to keep the cake fluffy.
- If using frozen cherries, toss in a bit of flour before adding to prevent sinking.
- Let the cake cool before slicing for neat cuts.
Frequently asked questions
If stored properly in a cool, dry place, the chocolate cherry cake will keep for 2 to 3 days at room temperature. If wrapped well with cling wrap, you can leave it in the fridge for up to 4 or 5 days. You can even freeze it for up to a month.
This coffee cake can be easily baked in other pans. Use two 6-inch round cake pans and make it a cherry layer cake.
You can double this recipe for a sheet cake (9 x 13 inches) – Moist Chocolate Cherry Sheet Cake.
Or pour the batter into a well-greased and dusted bundt pan for a ‘Moist Chocolate Cherry Bundt Cake’.
This recipe can also be baked into 15 beautiful chocolate cherry cupcakes.
Absolutely. A Cherry cake would be a treat with cream cheese frosting. My favorite would be my no-butter cream cheese frosting. Of course, whipped cream buttercream is only second to whipped cream. But there are so many other frosting options. I have over 30 frosting recipes on this blog. And I highly recommend checking them out.
Moist Chocolate Cherry Cake
This moist chocolate cherry cake is an absolute cherry luxury. It's a simple and easy recipe using my one-bowl cake method. The cake is baked with fresh cherries inside the batter and topped with fresh whipped cream and homemade cherry filling.
Ingredients
- 190 g (1½ cups) All-purpose flour
- 50 g (½ cups) Cocoa powder (Dutch-processed preferred)
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 200 g (1 cups) Granulated sugar
- 120 ml (½ cups) Vegetable oil (or canola oil)
- 240 ml (1 cup) Buttermilk (or milk + 1 tsp vinegar)
- 2 large Eggs
- 1 tsp Vanilla extract
- 2 tbsp Kirsch or cherry liqueur optional
- Add-Ins:
- 200 g (7 oz) Fresh or frozen cherries pitted and halved
- 90 g (3 oz) Chocolate chips optional
Method
- Prep: Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Dry Mix: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.190 g All-purpose flour, 50 g Cocoa powder , 1 ½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, 200 g Granulated sugar
- Wet Mix: Add the oil, buttermilk, eggs, vanilla, and kirsch (if using). Whisk until well combined and smooth, but do not overmix.120 ml Vegetable oil (or canola oil), 240 ml Buttermilk , 2 large Eggs, 1 tsp Vanilla extract, 2 tbsp Kirsch or cherry liqueur
- Add Cherries: Gently fold in the cherries and chocolate chips if using. If using frozen cherries, toss them in 1 tbsp flour before adding to prevent sinking.200 g Fresh or frozen cherries, 90 g Chocolate chips
- Bake: Pour the batter into the prepared pan. Optionally, place a few extra cherry halves on top for decoration. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean or with moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar, top with whipped cream, or drizzle with chocolate ganache before serving.
Notes
Storage
- This cake does not need to be refrigerated.
- It can stay at room temperature for 2 to 3 days or in the fridge for 4 to 5 days or up to a week if stored properly.
- Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Chocolate Cherry Cupcakes
- Cherry Cocktail Recipe
- Baked Cherry Cheesecake (Classic, Easy Recipe)
- Black Forest Cake (Chocolate Cherry Layer Cake)
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
It’s not even 8:30 am, and I want (lust for) this cake. NOW. Already gained 5# just looking at the pics – & imagine I’ll gain that many inches around my hips after eating it.? Good thing I don’t have cherries on hand right now. I have to psych myself into moderation. Hahahaha. Good luck with THAT!
Thanks for another great recipe Veena!
The filling instructions say to add lemon juice to the sauce pan. Lemon is not included in the ingredients so not sure how much to add.
Help!?
Hey Roger, There is 1 tbsp lemon juice in the recipe. Thanks
instructions mention “Apricot wedges”?? butthere are none in the ingredients lists…
Its cherry halves all over the cake. Thanks Sarah.