Chocolate Cherry Cake Recipe
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This chocolate cherry cake is one of the most flavorful cakes I’ve made. The recipe came about accidentally. I was updating our German chocolate cake and ended up with 2 perfect chocolate cake layers. Not wanting them to go to waste, I used what I had on hand to make a cake for the weekend.
While assembling the cake, there were a couple of times that I laughed at myself thinking that I had ruined it but instead something remarkable happened. This chocolate cake lights up your taste buds in several spots at once.
The kirsch and cherries amplify the chocolate in an intense and delicious way. Try a slice and you’ll know what I mean! I was surprised that the kids enjoyed it as well despite the adult flavors and they slept so well afterwards (I kid, I kid!) – the kirsch is not overbearing at all.
Also, here’s a peek behind the scenes with my cute little assistant. We’re still working on the “assistant” part. I’m so grateful to work from home. I often think about my 12 hour night shifts working as an RN three days in a row and how torn I felt about it.
Thank YOU for reading my blog, trying my recipes and sharing them with the ones you love. It’s because of you that I get to do this full time. I’m truly thankful for you, my friends! This chocolate cherry cake is for you 🙂
Ingredients for Chocolate Cake Layers:
9 large eggs, room temp
1 cup granulated sugar
1 cup all-purpose flour *measured correctly
1/2 cup unsweetened cocoa powder
4 Tbsp (1/4 cup) unsalted butter, melted and cooled to room temp
1/2 tsp vanilla extract
Ingredients for Cherry Syrup:
4 cups fresh or frozen cherries, pitted and coarsely chopped
1/3 cup kirsch (a cherry liqueur from the liquor store)
1 Tbsp granulated sugar
1/4 cup water
Ingredients for Chocolate Frosting:
3 sticks (3/4 lb) unsalted butter, softened at room temp and cut into pieces
8 oz cream cheese, softened at room temp and cut into pieces
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 tsp sea salt
1 1/2 tsp real vanilla extract
How to Make Chocolate Cake Layers:
Prep: Preheat Oven to 350˚F. Line bottoms of two 9″ round pans with parchment paper (don’t grease sides). Chop cherries and combine with 1/3 cup kirsch – marinate at room temp while while making the cake.
1. Beat 9 large eggs in the bowl of a stand mixer with whisk attachment for 1 min on high speed. With mixer on, gradually add 1 cup sugar and continue beating on high a full 8 min. It will be thick and fluffy.
2. Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into egg batter, folding with a spatula between each addition. Fold just until no streaks of flour remain, scraping from the bottom to get any hidden pockets of flour; do not over-mix or you will deflate the batter.
3. Gently fold in 1/2 tsp vanilla and 4 Tbsp room temp melted butter, folding as you add butter in a slow stream and scraping the bowl to make sure butter isn’t pooling at the bottom. Fold just until incorporated – don’t overmix! Divide batter equally between two prepared cake pans and bake right away at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean.
4. Let cake cool 10 minutes then run a thin spatula around the edges to loosen, transfer to a wire rack, remove parchment backing and cool to room temperature.
How to Make Chocolate Frosting:
1. Beat together 3 sticks softened butter and 8 oz softened cream cheese until smooth and fluffy on med/high speed (2 min).
2. Whisk together 3 cups powdered sugar, 1/2 cup cocoa and 1/2 tsp salt then sift them into your frosting. Beat on medium/low speed until incorporated.
3. Add 1 1/2 tsp vanilla, increase speed to med/high and beat until fluffy and smooth and sugar is well incorporated (4 min).
How to Assemble Chocolate Cherry Cake:
1. Drain cherries and keeping both syrup and cherries. Into remaining syrup, add 1 Tbsp sugar and 1/4 cup water, stir until dissolved and set aside.
2. Slice 1 cake layer in half and set aside.
3. Into a large mixing bowl, tear the second un-cut cake layer into large crumbs. Add 1/3 of chocolate frosting and drained cherries. Stir just until combined and cherries are evenly distributed. This is the part where you’ll be like, “what in the world?!” Just stay with me, it will be amazing!
4. Place a sliced cake layer cut-side-up onto a cake platter and brush with 1/3 of your syrup then add a thin layer of chocolate frosting. Top with the crumbled cake mixture and even it out with clean hands into the shape of a cake layer. Brush the top lightly with 1/3 syrup.
5. Spread a thin layer of frosting on the cut side of your second cake half. Place frosted-side-down onto your cake and brush with remaining syrup. Spread remaining frosting evenly over top and sides of chocolate cherry cake.
Print friendly for the Chocolate Cherry Cake ↓↓↓
Chocolate Cherry Cake Recipe
Ingredients
For the Chocolate Cake Layers:
- 9 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 Tbsp 1/4 cup unsalted butter, melted & cooled to room temp
- 1/2 tsp vanilla extract
For the Cherry Syrup:
- 4 cups fresh or frozen cherries, pitted and coarsely chopped
- 1/3 cup kirsch, a cherry liqueur from the liquor store
- 1 Tbsp granulated sugar
- 1/4 cup water
For the Chocolate Frosting:
- 3 sticks, 3/4 lb unsalted butter, softened at room temp and cut into pieces
- 8 oz cream cheese, softened at room temp and cut into pieces
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp sea salt
- 1 1/2 tsp real vanilla extract
Instructions
Prep:
-
Preheat Oven to 350˚F. Line bottoms of two 9″ round pans with parchment paper (don’t grease sides). Chop cherries and combine with 1/3 cup kirsch - marinate at room temp while while making the cake.
How to Make Chocolate Cake Layers:
-
Beat 9 large eggs in the bowl of a stand mixer with whisk attachment for 1 min on high speed. With mixer on, gradually add 1 cup sugar and continue beating on high a full 8 min. It will be thick and fluffy.
-
Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into egg batter, folding with a spatula between each addition. Fold just until no streaks of flour remain, scraping from the bottom to get any hidden pockets of flour; do not over-mix or you will deflate the batter.
-
Gently fold in 1/2 tsp vanilla and 4 Tbsp room temp melted butter, folding as you add butter in a slow stream and scraping the bowl to make sure butter isn't pooling at the bottom. Fold just until incorporated - don't overmix! Divide batter equally between two prepared cake pans and bake right away at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean.
-
Let cake cool 10 minutes then run a thin spatula around the edges to loosen, transfer to a wire rack, remove parchment backing and cool to room temperature.
How to Make Chocolate Frosting:
-
Beat together 3 sticks softened butter and 8 oz softened cream cheese until smooth and fluffy on med/high speed (2 min).
-
Whisk together 3 cups powdered sugar, 1/2 cup cocoa and 1/2 tsp salt then sift them into your frosting. Beat on medium/low speed until incorporated.
-
Add 1 1/2 tsp vanilla, increase speed to med/high and beat until fluffy and smooth and sugar is well incorporated (4 min).
How to Assemble the Drunken Cherry Cake:
-
Drain cherries and keeping both syrup and cherries. Into remaining syrup, add 1 Tbsp sugar and 1/4 cup water, stir until dissolved and set aside.
-
Slice 1 cake layer in half and set aside.
-
Into a large mixing bowl, tear the second un-cut cake layer into large crumbs. Add 1/3 of chocolate frosting and drained cherries. Stir just until combined and cherries are evenly distributed.
-
This is the part where you'll be like, "what in the world?!" Just stay with me, it will be amazing!
-
Place a sliced cake layer cut-side-up onto a cake platter and brush with 1/3 of your syrup then add a thin layer of chocolate frosting. Top with the crumbled cake mixture and even it out with clean hands into the shape of a cake layer. Brush the top lightly with 1/3 syrup.
-
Spread a thin layer of frosting on the cut side of your second cake half. Place frosted-side-down onto your cake and brush with remaining syrup. Spread remaining frosting evenly over top and sides.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I’m kind of at a loss for words with this cake. It’s that good. The best way to describe it is to experience it. Make this for your next celebration and you will impress your peeps 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Is it ok to substitute butter and cream cheese with canola oil? How many ounce does it come up to for both ingredients? Thanks.
I have not tested that to advise. If you experiment, please let us know how it works for you.
What substitutes can I use if I can’t find kirsch? Both a non alcoholic and liquor substitute?
Hi Barb, a golden rum would work well here, you can use cherry juice or make a simple syrup with water and sugar.
Can the frosting be piped using a piping bag?
Hi Galina, yes that chocolate buttercream frosting is stable for piping.
Can cherry extract be used and cherry pie filling instead of the Kirsch and the frozen and/or fresh cherries? If so how much cherry extract?
Hi Esmeralda, do you have rum? I think a golden rum would work well. For a non-alcohol version, I think a cherry juice would work better although I haven’t tested it to advise of the measurement.
I am pretty sure it is my fault, but it was a complete waste. I have followed instructions carefully though. Looks like one cup of sugar was not able to fluff up eggs enough. But I made tres leches and that one turned out very good.
Hi Marina, 1 cup of sugar is enough for the recipe to work. Make sure you have room temperature eggs and aren’t using a coarse grain sugar which doesn’t incorporate as readily. Also if using something besides a stand mixer, you will need to give it longer to beat or the cake won’t rise properly. I hope that helps.
Hi Natasha! Love all your recipes but I had to pause before making this wonderful cake … 9 large eggs?? Really? 9. Is this a misprint? Thanks, Terry
Hi Terry, that is no misprint. This egg does require 9 eggs.
Hi Natasha! Do you think this cake would hold up making a day in advance? I can’t use my stand mixer while my husband is working from home tomorrow. It’s super loud.
Hi Rachel, absolutely! This one can be made a day in advance and then stored in the refrigerator overnight. Let it sit at room temperature for a little while to soften before serving. I hope you love it!
Has anybody tried this with gluten free flour? I have all purpose 1 to 1 gluten free flour.
Hi Rachel, I have not tried this one with gluten free flour but a couple of readers reported great results using gluten free flour for our traditional sponge cake which is very similar to this one. I think it’s worth experimenting 🙂
Thank you! I’ll definitely experiment before making it for someone’s birthday. I figure with so little flour required, it should be great! Better safe than sorry though.
Natasha, this cake is delicious and kind of easy to make. Next time I am thinking to add a layer of meringues( trying to recreate my husband’s favorite cake from the local bakery in Brooklyn,NY). When would you recommend to add meringue layer before or after “the cherry mix”? I thinking to add some on top too. Thanks.
Hi Irina, I think it would work best after the cherry mixture but be sure there is a layer of cream between the cherry layer and the meringue layer so the meringue doesn’t soften too quickly from the cherry juices. I’m so curious to know how your cake turns out!! 🙂
That cake was so good. I’ve made it twice already. Thanks for the recipe
Elena, you are on the roll with baking 😬. Thanks again and you are welcome!
I love your cake recipes. I’ve baked two already in the past two weeks. For those who don’t want to buy Kirsch or can’t find it, I used brandy that I had on hand. It was delicious and very complimenting to all the flavors. I also use frozen berries when I can’t find frozen/jarred/canned cherries or fresh are out of season. Those work well too. I also used vanilla rum in pineapple filling that I put between layers of your non chocolate European sponge cake. I used the drained pineapple juice to make a syrup. That worked very well too. Thanks for all your hard work. My brother said this cake was the best he’s ever had!
Mmmmm, that sound so good! Thank you for sharing your wonderful review Rachel!!
Second cake I ever made. Tastes amazing! I substituted cherry liquor with cherry syrup. It was still very moist and delish! Thanks Natasha for always saving the day!
I’m so happy to hear that! Thank you for sharing your great review and you are welcome 😀.
Hi Natasha,
Does this cake taste best on the day it is made? Or would it taste even better if made the day before and left in fridge to marinate overnight?
Olga, it can be eaten the same day but best when made a day before. Let me know how it turns out 😀.
Hi Natasha!
I tried this recipe yesterday and I am so glad I did. I am in love with it! I did tweak it a bit to suite the Indian taste pallet, but the results were amazing! There are many recipes on your blog that I want to try. Thanks for sharing 🙂
I’m so happy you loved the recipe! thanks for sharing that with us 🙂
I used red wine instead of kirsch, and it worked for me.
Hi Natasha, was wondering where did you get thous small glass prep bowls and what the size are they?
Rita, I used the bowls from this set. Hope this helps 😀.
That’s not it, I meant the small ones where you have your vanilla extract and sea salt.
Oh ok, got it! Those we purchased at Cost Plus World Market and they are similar to these.
Hi Sweet Natasha,
No Baking powder or baking soda in the chokolade cake base?
Thanks for your time to answer this 🙂
Desi
Hi Desi, yes that is correct. This is a classic European sponge cake base – watch this video to see how and why it works. It rises from the volume of the eggs. You can add 1/2 tsp baking powder but I haven’t found it to be necessary in this recipe. I usually don’t add it when I make it. Just BE SURE to beat the eggs and sugar for the time that the recipe specifies.
What can I substitute instead of cherry liqueur, a non alcoholic subsitute if possible?
Hi Tory, it won’t have the same depth of flavor but you could use a cherry juice or a simple syrup of sugar, water and lemon juice.
Thank you:).
haha We are going to Boise next month, Maybe I should stop at a local liquior store and get it there lol
That’s crazy that yours doesn’t have it! Anyways, enjoy your trip to Boise! 🙂
Cant find the cherry liquer in the local liquior stores.. boo =( I searched for this liquior months ago too when your black forest cake came out too.
I have Rum but its probably over a year old. I think it might have lost its taste. I really just wanted to try the cherry liquer one. d’oh!
I think the rum should still be fine after a year and rum is probably the next best thing 🙂
I saw this cake on your instagram and just had to make it over to the blog to look at the recipe. Looks amazing! I love love love the boozy soaked cherries idea – perfect! 🙂
Thank you so much Kate! 🙂
Omg wow chocolate and cherries what could be better lmao however I don’t have kirsch cherry liquor would vodka be a good substitute or maybe a lemon soda like sprite or 7 up yo I’m like totally salivating ur lil munchkin makes a gr8 assistant she’d be gr8 on camera just like her momma
Hi Tzivia, I haven’t tried with vodka so I’m not sure if it would be as good. Do you have rum? I think a golden rum would work well. For a non-alcohol version, I think a cherry juice would work better.
Oh okay so no vodka then rum I might have cherry juice is another option cool do love cherry juice I might wanna make this for my gr8 aunt Shirley for the upcoming Jewish holiday shavout (feast of weeks) and not sure if she can have alcohol because she’s been taking some meds will keep these tips in mind thanx lots Natasha darlin ur such a total gem
Hi Natasha, im planning to make this cake, are you making a youtube video ?
With the baby at home, it is difficult to make cake videos. Filming them can be quite a process and takes a long time. We have to try to work within the two hour nap window that we have and cakes generally don’t fit that window.
I’ve got a weird substitution question. I was wondering if I could substitute cherry pie filling instead of the syrup. I cannot put the liqueur in it; my partner’s unit is going to be consuming this on duty so I can’t use a drop of alcohol. The pie filling I have is basically cherries, sugar, and water.
Hi Kathleen, I think it would still work with cherry pie filling. Check out this cake where I did something similar with cherry pie filling. I hope that helps! 🙂
Chocolate and cherry is one of my top 5 fav chocolate combos, and this looks too fantastic for words! Do you think this would work with sour cherries too?
I think it would work well with sour cherries. The tartness of the cherries would be a nice contrast to the sweetness of the cake.
Hi Natasha which store I can find the kirch liquor ?
Hi Alla, I have only been able to find it at the liquor store.
I been looking in all liquor stores in my area can’t find it can I replace with something else?
A golden rum would work well. I like the bacardi brand for baking.
Definitely making it!
I would love to hear how it turns out 😀.
Hi!Can i substitute the cherry liquor with something else?
Sophie, golden rum would work well. If you’re looking for the alcohol free substitute, cherry juice would work but it will not have the same depth of flavor as with alcohol.
Looks delish Natasha! The center looks similar to my drunken cherry cake. Yum! Chocolate is my weakness! 🙂
That makes two of us Valya 😋!
Looks amazing! This reminds me of the way my mom used to make p’yana vishnya (or drunken cherry cake). She would make one big cake layer, carefully cut off the very top, scoop out the middle and mix the crumbs with vodka/rum soaked cherries and condensed milk. Then she would put it back in, close it up and pour chocolate ganache over it.. (where’s the “drool” emoticon when you need one) Ok I guess it’s not really the same but the filling reminded me of it and now I want some! Good job on your creativity!
I love the idea of using condensed milk in the center, that sounds wonderful! I know right! I wish there was such a thing as a drool 😋 when you need one.
This cake looks soo yummy. I am making this tomorrow. My mouth is already watering just by looking at the pictures 😘 snapchatfam here
Awesome!! I don’t know what it is about snapchat that gets me so excited. I hope you fall in love with this cake like we did 🙂