Chocolate Cherry Cream Cake Recipe

If you’re a fan of luscious, flavor-packed desserts, then the Chocolate Cherry Cream Cake is about to become your new obsession. This cake brings together the rich depth of chocolate with the bright, juicy snap of cherries, all wrapped in a silky cream that feels like a dream with every bite. It’s the perfect balance of indulgence and freshness that makes it an absolute showstopper for any occasion. Whether you’re planning for a cozy family gathering or just craving something special, this recipe lets you create a stunning dessert that not only looks magnificent but tastes like pure happiness on a plate.

Ingredients You’ll Need

This recipe keeps it wonderfully straightforward with just a handful of ingredients, yet each one plays a critical role in building those layers of flavor and texture. From the fluffy cake base to the velvety cream and sweet cherries, every component is essential for achieving that perfect harmony in your Chocolate Cherry Cream Cake.

• 3 Eggs: Provide structure and richness to the cake batter, helping it rise beautifully.
• 1 Cup Sugar: Sweetens the cake and helps create a tender crumb.
• ½ Cup Milk: Adds moisture and helps dissolve the sugar for a smooth batter.
• ½ Cup Oil: Keeps the cake moist and tender without heaviness.
• 2 Tbsp Cocoa: Gives that deep chocolate flavor and a lovely dark color.
• 1 Packet Baking Powder: Ensures the cake rises nicely and stays light.
• 1 Packet Vanilla: Adds warmth and enhances all other flavors.
• 1¾ Cups Flour: The base of the batter, providing structure and body.
• 2 Cups Cherries: Fresh or frozen cherries pack a burst of juicy tartness that contrasts beautifully with the sweetness.
• ½ Cup Sugar (for cherries): Sweetens the cherry layer and balances their natural tartness.
• 1 Tbsp Cornstarch: Thickens the cherry mixture into a jam-like texture perfect for layering.
• ½ Cup Water: Helps cook down the cherries into a luscious filling.
• 1 Cup Cold Cream: Whipped into a light, airy texture for the creamy layers.
• 200g Cream Cheese or Mascarpone: Adds richness and a slight tang that complements the cherries and chocolate.
• ½ Cup Powdered Sugar: Sweetens the cream without graininess.
• Vanilla: Infuses a delicate flavor into the cream, tying everything together.
• ½ Cup Milk + 1 Tbsp Cocoa (soaking): A quick soak mixture to keep the cake layers moist and chocolatey.

How to Make Chocolate Cherry Cream Cake

Step 1: Bake the Cocoa Cake

Start by combining your eggs and sugar until fluffy, then gently fold in the milk, oil, cocoa, baking powder, vanilla, and flour. Pour this luscious batter into a prepared pan and bake at 170°C for about 30–35 minutes. Once baked, let the cake cool completely before slicing it horizontally to create two even layers. This rich, soft cake is the perfect base for your Chocolate Cherry Cream Cake, giving you that moist yet firm canvas to build on.

Step 2: Prepare the Cherry Filling

While the cake is cooling, it’s time to work on the cherry layer that brings that unforgettable zing. Place the cherries, sugar, cornstarch, and water in a saucepan over medium heat. Stir and cook until the mixture thickens into a glossy, jam-like consistency — usually about 10 minutes. Allow this cherry filling to cool completely; it’s going to add a delightful burst of flavor and a beautiful pop of color in your cake.

Step 3: Whip the Cream Layer

Next up is the dreamy cream that makes this cake truly special. Whisk together the cold cream, cream cheese or mascarpone, powdered sugar, and a hint of vanilla until smooth and light. This creamy layer offers a mild tang that perfectly balances the sweet cake and tart cherries, giving every slice a silky, melt-in-your-mouth quality.

Step 4: Assemble Your Chocolate Cherry Cream Cake

Now comes the fun part — layering everything together! Place one cake layer on your serving plate, then gently dab it with the milk and cocoa soaking syrup to keep it moist and extra chocolatey. Spread a generous layer of the whipped cream over the cake, followed by a thick spread of the cherry filling. Top with the second cake layer and cover the entire cake with the remaining cream. Refrigerate for at least 3–4 hours to let all the flavors meld and the texture set beautifully.

How to Serve Chocolate Cherry Cream Cake

Garnishes

To make your Chocolate Cherry Cream Cake even more irresistible, consider topping it with fresh cherries, a dusting of cocoa powder, or even some shaved chocolate. A few mint leaves can add a refreshing touch and a splash of color. These garnishes not only elevate the cake’s appearance but also add layers of texture and aroma that delight the senses from the first glance to the last bite.

Side Dishes

Pair your cake with light accompaniments like a scoop of vanilla ice cream or a simple raspberry coulis. These sides complement the chocolate and cherry notes without overpowering them, creating a well-rounded dessert experience. A cup of freshly brewed coffee or black tea also goes hand in hand with the richness and texture of this cake.

Creative Ways to Present

Get creative by serving slices in elegant glass trifle cups layered with extra cherry compote or whipped cream for a single-serving treat. Alternatively, cut the cake into bite-sized squares for a party platter that invites sharing. Presentation makes dessert feel extra special, and this cake’s vivid layers and colors shine no matter how you serve it.

Make Ahead and Storage

Storing Leftovers

Once your Chocolate Cherry Cream Cake is assembled, cover it tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, allowing the flavors to deepen and the cream to set even more luxuriously.

Freezing

If you want to enjoy this cake at a later date, freezing is a great option. Wrap individual slices in plastic wrap and aluminum foil to protect against freezer burn. Frozen slices can last up to one month. When ready to eat, thaw them overnight in the refrigerator to maintain the best texture and taste.

Reheating

Since this cake is best enjoyed chilled, reheating is not typically recommended. However, if you prefer to soften it slightly, allow refrigerated slices to come to room temperature for 30 minutes before serving. This lets the cream soften gently without losing its delightful richness.

FAQs

Can I use frozen cherries for this cake?

Absolutely! Frozen cherries work wonderfully when fresh ones aren’t in season. Just be sure to thaw and drain any excess liquid before cooking them down for the filling to keep the consistency just right.

Is it possible to make this cake dairy-free?

Yes, you can swap the cream and cream cheese for dairy-free alternatives like coconut cream and vegan cream cheese. The texture and flavor will be slightly different but still delicious and creamy.

How long does the soaked cake stay moist?

The soaking milk and cocoa mixture keeps the cake moist for several days if stored properly in the refrigerator. This step is key to ensuring the cake layers stay soft and flavorful until served.

Can I prepare parts of the cake in advance?

You can bake the cake and make the cherry filling a day ahead, storing both separately in airtight containers. The cream is best prepared fresh or just before assembly to keep it light and airy.

What type of cocoa powder is best for this cake?

Use unsweetened cocoa powder for the richest chocolate flavor. Dutch-processed cocoa will give a smoother, more mellow taste, while natural cocoa is slightly more acidic and robust. Either works well, depending on your preference.

Final Thoughts

You really can’t go wrong with the Chocolate Cherry Cream Cake — it’s a dessert that feels both elegant and homey at the same time. Every slice brings a joyful blend of textures and flavors that will impress anyone lucky enough to share in it. Whether you’re a seasoned baker or just starting out, making this cake is a rewarding experience that turns simple ingredients into something truly magical. Go ahead and try it soon; your taste buds will thank you!

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