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Drunken Cherry Chocolate Cake

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What makes this a Drunken Cherry Chocolate Cake? Well, the cherries are soaked in a golden rum and the layers are moist from cherry rum syrup. Did I win you over yet? This cake is scrumptious. It really is as good as it looks.

NW Cherry Growers sent me 10 lbs of cherries in the mail. It was such a nice treat and they were truly some of the best cherries I’ve ever had. It looked like they hand-picked each one to be perfect for that box (they probably didn’t), but the cherries were THAT good! Each one dark inside and out and so juicy (like wear your ugly shirt juicy because you’re probably going to wolf them down in an unsafe manner).

This was all part of the OXO 10lb cherry challenge (you’ve probably seen my sneak peeks on Instagram). This is my recipe entry into their cherry recipe contest. I hope you all vote for me Tues Aug 13th on the OXO Facebook page.

This Drunken Cherry Chocolate Cake is amazingly good; moist, chocolatey, boozy, and cherry-liscious! I think it’s a winner!

Drunken Cherry Chocolate Cake-1

Ingredients for the Drunken Cherry Chocolate Cake:

4 Tbsp unsalted butter, softened to room temp
1 1/2 cups white granulated sugar
2 eggs
1 tsp vanilla extract
1 cup warm milk (I used 1%)
1 1/3 cups all-purpose flour *measured correctly
3/4 cup unsweetened dark chocolate cocoa powder (I used one that is a blend of natural and dutched cocoa)
2 1/2 tsp baking powder
1/8 tsp fine sea salt

Ingredients For the Filling:

4 cups (1 lb) fresh pitted cherries
1/2 cup golden rum (I used Bacardi Gold $8/bottle at a liquor store)
1/4 cup cold filtered water

Ingredients For the Cherry Cream Frosting:

2 sticks (1 cup or 16 Tbsp) unsalted butter, softened to room temp
3 cups powdered sugar
1/4 tsp fine sea salt
16 oz (2 blocks) cream cheese, softened to room temp and cut into 16 pieces
4 Tbsp of the reserved cherry/rum syrup

Ingredients To Decorate the Cake:

Semi-sweet chocolate chips to create shaved chocolate (see Ree’s tutorial, except I omitted Crisco)
A handful of fresh cherries for the top

Drunken Cherry Chocolate Cake-2

Boozing up your cherries:

1. Weigh out 1 lb of fresh Northwest cherries. I love this new scale that OXO sent us. It even has a pull-out viewing screen so you can see it if you are weighing a larger item. Rinse, drain and pit your cherries. I used the new OXO 9-piece nesting bowl/colander set to rinse and store (they come with lids!). I let the OXO cherry pitter to do the dirty work.

OXO Cherry Recipe-1-3

2. Roughly chop your pitted cherries and place them in a medium bowl with 1/2 cup golden rum. Let sit at room temp for 1 hour then drain cherries in a sieve over a bowl. Keep both the cherries and the syrup.

Drunken Cherry Chocolate Cake-1

Making the Drunken Cherry Chocolate Cake Layers:

1. Preheat the oven to 350˚F. Butter and flour two, 8-inch cake pans and set aside.

Drunken Cherry Chocolate Cake-3

2. In the bowl of a stand mixer fitted with the whisk attachment, beat together 4 Tbsp soft butter, 1 1/2 cups granulated sugar, 2 eggs and 1 tsp vanilla. Beat on high speed for 7 min until light and fluffy. Whisk in 1 cup warm milk until smooth.

Drunken Cherry Chocolate Cake-2

3. Sift together 1 1/3 cups all-purpose flour, 3/4 cups unsweetened cocoa, 1/8 tsp salt and 2 1/2 tsp baking powder. Fold the sifted mixture into the batter just until combined. Transfer to your prepared cake pans and bake at 350˚F for 30 min or until toothpick comes out clean.

Drunken Cherry Chocolate Cake-3

4. Remove from the oven and once the cakes are cool enough to handle, transfer to wire racks for them to cool completely.

Drunken Cherry Chocolate Cake-20

Making the Drunken Cherry Chocolate Cake Frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 3 cups powdered sugar and salt on low speed or until combined (1 min) Don’t start on high speed or you will be surrounded in a cloud of powdered sugar (lessons learned). Increase speed to medium-high and beat until the mixture is pale and fluffy (2 min).

Drunken Cherry Chocolate Cake-4

2. Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it’s one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.

Drunken Cherry Chocolate Cake-24

3. Add 4 Tbsp reserved cherry liquid, 1 Tbsp at a time and mix until combined (1 min). Reserve the remaining cherry syrup. Refrigerate frosting until ready to use.

Drunken Cherry Chocolate Cake-5

Assembling the Drunken Cherry Chocolate Cake:

1. Once you are ready to assemble the cake, slice each of your cake layers in half horizontally into two even layers (Tip: don’t slice your layers early or they may dry out). A serrated knife works best. Place one layer cut side up on a cake stand.

Drunken Cherry Chocolate Cake-29

2. Stir 1/4 cup cold filtered water into the the remaining cherry rum syrup. Generously brush the first cake layer with 1/3 of the cherry rum syrup. Cover the top with frosting and top with 1/3 of the chopped boozy cherries. Repeat with the next three layers but don’t put any syrup or frosting over the final layer. Refrigerate your unfrosted cake for 15-20 min to let it rest, then frost the top and sides. Decorate to your heart’s delight and serve to the people you love.

Drunken Cherry Chocolate Cake-6

Drunken Cherry Chocolate Cake-7-4
Drunken Cherry Chocolate Cake-7-2

Note:

This cake is the moistest, and softest when it sits at room temp for at least 30 min before serving.
Credits: The chocolate cake layers were adapted from Tatyana’s Chocolate Cherry rum cake. The luscious cherry frosting was adapted from Hungry Rabbit’s Cherry Cream Frosting.

Drunken Cherry Chocolate Cake

4.82 from 33 votes
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Author: Natasha of NatashasKitchen.com
Skill Level: Medium/ Difficult
Cost to Make: $16-$18
Servings: 12 -16

Ingredients

For the Cake Batter:

  • 4 Tbsp unsalted butter softened to room temp
  • 1 1/2 cups white granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup warm milk I used 1%
  • 1 1/3 cups all-purpose flour
  • 3/4 cup unsweetened dark chocolate cocoa powder I used one that is a blend of natural and dutched cocoa
  • 2 1/2 tsp baking powder
  • 1/8 tsp fine sea salt

For the Filling:

  • 4 cups 1 lb fresh pitted cherries
  • 1/2 cup golden rum I used Bacardi Gold $8/bottle at a liquor store
  • 1/4 cup cold filtered water

For the Frosting:

  • 2 sticks 1 cup or 16 Tbsp unsalted butter, softened to room temp
  • 3 cups powdered sugar
  • 1/4 tsp fine sea salt
  • 16 oz 2 blocks cream cheese, softened to room temp and cut into 16 pieces
  • 4 Tbsp of the reserved cherry/rum syrup

To Decorate:

  • Semi-sweet chocolate chips to create shaved chocolate
  • A handful of fresh cherries for the top

Instructions

Boozing up your cherries:

  1. Rinse, drain and pit your 1 lb of cherries. Roughly chop your pitted cherries and place them in a medium bowl with 1/2 cup golden rum. Let sit at room temp for 1 hour then drain cherries in a sieve over a bowl. Keep both the cherries and the syrup.

Making the Chocolate Cake Layers:

  1. Preheat the oven to 350˚F. Butter and flour two, 8-inch cake pans and set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat together 4 Tbsp soft butter, 1 1/2 cups granulated sugar, 2 eggs and 1 tsp vanilla. Beat on high speed for 7 min until light and fluffy. Whisk in 1 cup warm milk until smooth.
  3. Sift together 1 1/3 cups all-purpose flour, 3/4 cups unsweetened cocoa, 1/8 tsp salt, and 2 1/2 tsp baking powder. Fold the sifted mixture into the batter just until combined. Transfer to your prepared cake pans and bake at 350˚F for 30 min or until toothpick comes out clean.
  4. Remove from the oven and once the cakes are cool enough to handle, transfer to wire racks for them to cool completely.

Making the Frosting:

  1. In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 3 cups powdered sugar and salt on low speed or until combined (1 min) Don't start on high speed or you will be surrounded in a cloud of powdered sugar (lessons learned). Increase speed to medium-high and beat until the mixture is pale and fluffy (2 min).
  2. Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it's one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
  3. Add 4 Tbsp reserved cherry liquid, 1 Tbsp at a time and mix until combined (1 min). Reserve the remaining cherry syrup. Refrigerate frosting until ready to use.

Assembling the Cake:

  1. Once you are ready to assemble the cake, slice each of your cake layers in half horizontally into two even layers (Tip: don't slice your layers early or they may dry out). A serrated knife works best. Place one layer cut side up on a cake stand.
  2. Stir 1/4 cup cold filtered water into the the remaining cherry rum syrup. Generously brush the first cake layer with 1/3 of the cherry rum syrup. Cover the top with frosting and top with 1/3 of the chopped boozy cherries. Repeat with the next three layers but don't put any syrup or frosting over the final layer. Refrigerate your unfrosted cake for 15-20 min to let it rest, then frost the top and sides. Decorate to your heart's delight and serve to the people you love.

Recipe Notes

This cake is the moistest, and softest when it sits at room temp for at least 30 min before serving. Enjoy!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • DeeGee
    May 23, 2019

    Just wondering if I can use this recipe of chocolate cake for blackforest cake instead. I checked your recipe of Black Forest cake, and 9 eggs seemed to be alittle overwhelming to me !! Thanks Reply

    • Natashas Kitchen
      May 23, 2019

      Hi DeeGee, I haven’t tested it that way but I imagine it may be possible. If you experiment please let me know how you like that! Reply

  • Inna
    April 18, 2019

    Hi Natasha,
    Just want to make sure there is a correct amount of flour in cake butter 1 1/3 of cup. Just tried to make this cake. Cake butter turned out to be too liquid. I added some more flour but it still was not able to be baked due to having not enough flour. 1 cup of milk makes it too liquid. I just cannot figure out what is going on. I checked the recipe 7 times already and it seems like I did everything correct. How does the cake butter supposed to look like, please? Thanks for your answer. Reply

    • Natashas Kitchen
      April 18, 2019

      Hi Inna, I haven’t expereinced that. I recommend checking our post on measuring to troubleshoot. Did you alter any of the other dry ingrediants? Reply

      • Inna
        April 26, 2019

        No, I didn’t change anything… Reply

  • Angela
    January 24, 2019

    Hi Natasha! Is it ok to use regular sour cream frosting with a cake like this? Reply

    • Natashas Kitchen
      January 24, 2019

      Hi Angela, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe! Reply

  • Gina R
    December 13, 2018

    Hey Natasha. İs there anything i can substitute rum with? ( Non alcoholic) thank you! Reply

    • Natashas Kitchen
      December 13, 2018

      Hi Gina, if you want to make it an alcohol-free cake, you can just use juice (cherry juice would work well, but you can also use a sugar water for the syrup) Reply

  • Elon Hawkins
    November 28, 2018

    Hi, yesterday I made this chocolate cake for my daughter’s birthday..she loves cherry and chocolate too. It came out so soft and moist..thanks for the really nice recipe 😊 Reply

    • Natashas Kitchen
      November 29, 2018

      You’re welcome! I’m so happy you enjoyed that! Reply

  • Dee
    July 26, 2018

    I made this cake for my husband’s birthday and it was a big hit. Based on the comments here I only used 2 cups of sugar in the icing and it was great, not too sweet. This was my first time attempting a layer cake and I had one layer fall apart completely. The cake was rather lumpish and uneven, I didn’t bother to ice the sides, but while not pretty it tasted amazing. Reply

    • Natasha
      July 26, 2018

      Hi Dee, it definitely helps to use a sharp serrated knife when slicing the cake. Score it all around about 1/2″ deep and then cut again all around cutting a little deeper into the cake until you slice all the way through the center. I find that scoring the cake helps to get a more even slice for the layers. I hope that helps! Reply

  • June 12, 2018

    I’ve been wanting to make this cake for a few years now and finally made it yesterday! 🙂 It turned out really good except it seemed a bit too sweet. I’ll be making it again, but with less sugar. Thanks for your awesome website Natasha! Reply

    • Natashas Kitchen
      June 12, 2018

      That’s just awesome!! Thank you for sharing your wonderful review, Inna 🙂 Reply

  • Shanna
    April 20, 2018

    I made this cake for my father in laws birthday today and it’s was a huge hit! I used canned sweet cherries since I couldn’t find fresh. This cake was delicious. The only issue (if you can even call it that) is that it fell apart when I cut it. I think I soaked the cake layers too much. It made it super delicious, but hard to cut and keep pretty. This is a 5 star cake for sure 🙂 Reply

    • Natasha's Kitchen
      April 21, 2018

      I’m glad to how much everyone enjoys the recipe! Thanks for sharing your excellent review with other readers! Reply

  • courtney webb
    February 3, 2018

    Wanting to make this cake for my boyfriend’s 40th birthday, we recently moved to a high altitude from sea level and I’ve notice changes I’ve had to make while baking. if there anything to note with this recipe?? Thanks! 😊 Reply

    • Natasha
      natashaskitchen
      February 3, 2018

      Hi Courtney, I honestly don’t have any experience with high altitude baking. I’m sorry I can’t be more helpful with that.
      Maybe someone else has tried this successfully at high altitudes?? If so, please share your experience and tips with us!. Thanks in advance! Reply

      • Halie Alexander
        May 11, 2019

        Hi there, I live in Colorado, so all my baking is high altitude. The only thing I’ve found that is important is adding extra flour to everything you bake. I typically use heaping measurements of flour rather than leveling them like we are all taught to, and it works every time. If I do level the flour, I just add in a good nearly 1/4 cup extra of flour. Many recipes at high altitude you have to bake a little longer, too. I’ve made this cake about 6 times, and it comes out perfectly with the extra flour! Reply

  • Tallya
    December 19, 2017

    Hi Natasha. If using cherries from a jar, how would I go about measuring them out? The weight obviously would be different. Can you help? Reply

    • Natasha
      natashaskitchen
      December 20, 2017

      You would probably be ok using between 3-4 cups of cherries 🙂  Reply

  • Natalie
    November 29, 2017

    Hi Natasha. So I have a dilemma. I want to make this frosting but add it your Prague layered cake instead of the actual Prague cream. Do you think those two would go together? Plus the cherries. I feel like because this cream has cream cheese it will hold better together. I want to try decorating it with fondant so that’s why I want to go with Prague layers. I think they are easier to cut and work with. Sorry if this is confusing 🙈 Reply

    • Natasha
      natashaskitchen
      November 29, 2017

      Hi Natalie, I do think this frosting would work well on the prague cake instead of the prague frosting. Let me know how you like it! 🙂 Reply

  • Samantha Moretti
    July 23, 2017

    Just wanted you to know, my sweetheart and I work in hospitality and with food, and for the past 4 years, my sweetheart had insisted that I make this cake for his birthday each year. He doesn’t want fancy restaurants, no gifts, just the cake. Excellent recipe, really well executed. Thanks so much! Reply

    • Natasha's Kitchen
      July 24, 2017

      My pleasure Samantha! I’m happy to hear you both love the recipe! Thanks for sharing your excellent review! Reply

  • Michelle james e
    June 8, 2017

    I cant get past its only $8 for s bottle of Bacardi Rum !! In Canada its $20 or more 😐

    Ps: cake looks amazing Reply

    • Natasha's Kitchen
      June 8, 2017

      It really is so delicious! Darnit, I’m sorry to hear that Michelle! Next time you visit the states, buy a bottle! 🙂 Reply

  • Kristina Petit
    May 16, 2017

    Hello! I want to make this cake for my grandmother’s 101st birthday – she loves chocolate and cherries! Do you have a recommendation for how to make the frosting be chocolate flavored? I love this as is but I know she would prefer a chocolate frosting (she’s an addict!!). Any ideas are appreciated! Reply

    • Natasha
      natashaskitchen
      May 16, 2017

      Hi Kristina, if she loves chocolate and cherries, I think she would LOVE this cake. You could use the frosting form that one and use it on this cake if you wanted to. Reply

      • Kristina Petit
        May 17, 2017

        That looks amazing! I’ll definitely do that. Thank you so much for your quick and helpful reply. Landed here from pinterest –
        I’m going to check out the rest of your site! Reply

        • Natasha's Kitchen
          May 17, 2017

          My pleasure Kristina! 🙂 Reply

  • Halie Alexander
    May 2, 2017

    My husband has asked for this cake the past two years for his birthday, and it is amazing!! I am going to try and make it gluten free for his family next. Thank you for the recipe-It’s become a family tradition we all look forward to! (And that frosting is the best I’ve ever had!) Reply

    • Natasha's Kitchen
      May 2, 2017

      WOW! Your review put a big smile on my face! Thanks for sharing your wonderful review Halie! 😀 Reply

  • Eva Thornton
    January 9, 2017

    I made this cake thinking it was close to the German Black Forrest cake. I found this cake very dry and the flavor of the filling did not go well with the cherries. It should have been made from heavy cream instead of butter and cream cheese. I was very disappointed to say the least. I will not be making this cake again. Reply

    • Natasha
      natashaskitchen
      January 9, 2017

      I’m sorry to hear that! I’m surprised to hear your cake was dry and I am always happy to help troubleshoot. The cake is normally very moist between the syrup and cream. Is it possible it was over-baked? Did you alter the recipe in any way? Did you substitute with a different kind of liqueur? Also, I do have a different cake posted that is my version of a Black Forest Chocolate cake if that helps. Reply

    • Olga Pavlyuk
      January 10, 2017

      This cake is nowhere near dry, if anything its perfectly moist. You must have not done it right, perhaps you should try again. Reply

  • Lena
    December 20, 2016

    Hi Natasha, I was wondering if you think that canned cherries would work instead of fresh ones? I get that they would probably be soften in the cake then the fresh cherries but do you think the flavor would still be good? Thanks! Reply

    • Natasha
      natashaskitchen
      December 20, 2016

      Lena, I think canned cherries would work just fine. Frozen cherries can be used as well. Hope this helps 😀. Reply

  • Natalya Y.
    June 27, 2016

    Natasha, for a long time I wanted to let you know how much I LOVE your site! Not only it’s very organized and well put together but your recipes are easy to follow and whatever I choose to cook, always comes out great! I made this cake for the first time this weekend and it tasted AMAISING! Everyone just loved it! Thank you for all of your hard work and time you put into your site! Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      That is such a sweet compliment! Thank you so much Natalya 🙂 Reply

  • I saw this in your sidebar and had to check it out. I’m obsessed with cherries – especially fresh ones! Pinned this and will definitely be making it soon. Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      You’re awesome! Thank you so much for pinning! I hope you love the cake 🙂 Reply

  • Debbie
    June 12, 2016

    Loved this cake, it was a big hit! I am wondering if it would hold up with a whipped cream frosting versus cream cheese? Reply

    • Natasha
      natashaskitchen
      June 12, 2016

      Hi Debbie, I did use a whipped cream for a similar cake (black forest) and it worked well. I think it would work, although there’s a little more depth of flavor with the frosting in this recipe. Reply

  • June 11, 2016

    Hi Natasha! Can you substitute the rum? Would love to try this, but not with rum (or any alcohol). Thanks! Reply

    • Natasha
      natashaskitchen
      June 11, 2016

      It won’t have the same depth of flavor but you could use cherry juice or a simple syrup of sugar water and lemon juice instead. Reply

      • Sarah
        February 9, 2017

        Hey Natasha! Would brandy work in this recipe? Reply

        • Natasha
          natashaskitchen
          February 9, 2017

          I have not tried brandy in this recipe, but I think it would work well. Reply

  • Lidiya
    May 28, 2016

    Do you think it’d make much of a difference if I used the cherry liquor instead of the rum? Reply

    • Natasha
      natashaskitchen
      May 28, 2016

      Hi Lidiya, I think it would work to swap them. Are you thinking about using kirsch? Reply

      • Lidiya
        May 29, 2016

        Yes I have some left over from when I made the black forest cake Reply

  • Alice
    May 23, 2016

    Hi Natasha,

    Could you tell me how long this cake lasts. I’m hoping to make it for a birthday cake, but will need to make it a couple days before. Or if i made it all but didn’t assemble it would that work? Thanks in advance! Reply

    • Natasha
      natashaskitchen
      May 23, 2016

      Hi Alice, I think it’s best made a day before but you can make it work a couple of days before if your cherries aren’t overly ripe. That’s the only thing I would be concerned about with making it 2 days ahead. Reply

  • May 21, 2016

    Tart or sweet cherries? If I use tart should I add a little sugar to the cherry/rum mixture?

    Thanks! Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      Hi David! I use sweet cherries. It wouldn’t hurt to add an extra Tablespoon of sugar to the cherry/rum mixture. It also depends on your sweet tooth. If you prefer it more tart, you don’t need to add the extra sugar. Reply

  • Irina S.
    May 16, 2016

    This recipe is wonderful and unique. Perfect! Reply

    • Natasha
      natashaskitchen
      May 16, 2016

      Thank you so much Irina! Just wait until you try the next chocolate cake I am planning to post. It is over-the-top when it comes to flavor. Quite a treat! 🙂 Reply

  • Julie
    May 10, 2016

    Please help Natasha!
    If I wanted to make this into a roll should I half the recipe? I really love the cherry frosting! Reply

    • Natasha
      natashaskitchen
      May 10, 2016

      Hi Julie, I’m not sure this cake base would work well as a roll – I haven’t tested it that way but I think it’s a little too dry to be rolled and would probably crack. If I were making a roll, I would probably try the black forest cake base to make the cake roll (following the rolling instructions from this cake roll recipe) and the frosting and filling from this recipe to complete it. Reply

  • April 23, 2016

    Such a beautiful cake! This might be a rather silly question, but is it mandatory to use 2 flat 8 inch pan, or can I just use one tall 8 inch cake pan and cut out the layers? Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      Hi Ashley, I actually use 2 9″ pans. Are you thinking about putting it into a springform pan? I haven’t tested it that way but I think it would work – I’m not certain if you need to adjust the baking time though and you may only get three layers instead of 4 since it would be pretty hard to cut 1 cake into 4 pieces. Reply

      • April 23, 2016

        I’m planning to use a 8 inch springform pan and cut it into 3 layers. I am assuming that I might need to increase the cooking time, but do you think that I need to alter the recipe as well? Reply

        • Natasha
          natashaskitchen
          April 23, 2016

          I would keep the recipe the same. Reply

  • Julianna
    February 16, 2016

    I made this cake for my Mom’s birthday and everyone liked it, although I personally thought it was way toooo sweet. So I will make this cake again, but I will be changing the frosting a bit, like making it with only 2 cups of powdered sugar. Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      I think the frosting would still work with less sugar. I’m so glad everyone liked it! 🙂 Reply

  • Olga
    February 15, 2016

    Absolute in love with “Drunken Cherry” recipe. I’ve made it 4 times in the past month and everyone keeps asking me to make more. Thanks for sharing this wonderful recipe.
    Sincerely, Olya Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      Olga, that’s so great! It sounds like you have a new favorite! 😁 Reply

  • Tzivia
    February 10, 2016

    Yo looks really way good and yummmm Natasha but was wondering if I could sub canned or glass jar cherries, cuz fresh are very hard to find this time of year or is is this more of a summer cake I love cherries lots gurl Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      Yes that substitution would work 🙂 You could also use thawed frozen cherries. Reply

      • Tzivia
        February 10, 2016

        Oh really cool awesome but how much would I need like 16 or 20 oz and would i have to drain the syrup and also would it go into the liquor mixture cuz I’m thinking of making this cake sometime for my sissy she usually gets a slice from this trendy kosher caf in Brooklyn but wanna make something close to it cuz she works very hard lots of times (last night she babysat 2 babies a 3 year old and a 5 month old from 5 30 till 11 or 11 30) and she was totally zonked even tho we r 14 years apart but we r very close and wanna show that I think of her. Btw ur other cake and dessert recipes look scrumptiously delish and srsly yummmm am hooked bon this sight, u should do a video q and a sometime or teleconference Reply

        • Natasha
          natashaskitchen
          February 10, 2016

          I think either of those sizes would work. You could even use the cherry syrup instead of water for more cherry flavor. Reply

          • Tzivia
            February 11, 2016

            Really cool wow that’s awesome thanx so much @ usual gr8 cooking advice tips cheers

  • Amy
    January 26, 2016

    How about using spiced rum? Think that would change things up too much? The other booze I have on hand is Citrus Vodka……hmmmmm? How about some expert advice? 😀 Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      Hi Amy, to be honest I haven’t tried either one so I can’t say for sure. I usually just stick to the plainer ones. Possibly spiced rum might work but what kind of spice? Are they Fall flavors? Forgive my ignorance 🙂 Reply

  • victoria
    January 9, 2016

    i just made this and i cant wait to share it with my family!! Reply

    • Natasha
      natashaskitchen
      January 10, 2016

      Awesome!! I hope you all love it! If you post a picture of it somewhere, I’d love to see it 🙂 Reply

  • Coco
    December 4, 2015

    Would frozen cherries work, or would they be too moist? Reply

    • Natasha
      natashaskitchen
      December 4, 2015

      Yes they will work fine, just thaw in the fridge first 🙂 Reply

  • October 26, 2015

    This is, in fact, a classic Black Forest Cake. So why not call it what it is? Reply

  • Jean
    October 26, 2015

    Hi, just found your blog with this recipe and it looks so delicious!! I prefer not to use the rum for soaking the cherries in, could I use something else?

    Thanks
    Jean Reply

    • Natasha
      natashaskitchen
      October 26, 2015

      Hi Jean, if you want to make it an alcohol free cake, you can just use juice (cherry juice would work well, but you can also use a sugar water for the syrup) Reply

  • Moises Gonzalez
    October 19, 2015

    Cherries are out of season but i really need this cake in my life! Is there any other fruit i can use in lieu of cherries? Reply

    • Natasha
      natashaskitchen
      October 20, 2015

      I haven’t tried with any other fruit. Do you have access to frozen or canned cherries? Reply

    • October 26, 2015

      USE CHERRIES ! they are available nicely pitted in glass jars all year round.

      Whatever you decide, don’t use broccoli. Reply

  • Meg
    October 19, 2015

    Hi Natasha,

    Excellent recipe. Can I use a chocolate pillsbury cake and tinned cherries instead of fresh ones?

    Thanks Reply

    • Natasha
      natashaskitchen
      October 19, 2015

      Canned cherries would work. I haven’t tried using boxed cake mix, but I’d be concerned that the cake would get mushy using a boxed mix. This is a sponge cake and is meant to hold moisture, but boxed cakes aren’t really good for that.  Reply

  • September 17, 2015

    Lovely cake! I made it and it was really really good. Unfortunately, after having 3 slices…I realised that I was allergic to cherries! But I still kept eating it. I have also written up a virgin version of this on my blog. Thank you so so much for the wonderful recipe combinations! Reply

    • Natasha
      natashaskitchen
      September 17, 2015

      Oh no!! I hope you didn’t have any crazy reaction with your cherry allergy. You’re brave to keep on eating it 😉 Reply

  • Alenka
    August 23, 2015

    Made this cake for our housewarming party and it was a success! The only thing I changed is i marinaded cherries in vodka with sugar over night then I used that syrup for the cake and frosting that’s it but it really gave a cake a twist! 😋 Reply

    • Natasha
      natashaskitchen
      August 23, 2015

      Mmm I bet marinating the cherries overnight gave it some fantastic flavor!! Yum!! Reply

  • Drea
    August 12, 2015

    How sweet is this cake? When baking, I normally half the sugar (just for taste, not because I’m watching my sugar intake). Would it still be sweet if I half the sugar in this recipe? Reply

    • Natasha
      natashaskitchen
      August 12, 2015

      I think it would still taste good with half the sugar. It’s not as sweet as normal American cakes but it does have a decent amount of sugar in it. If I were making it with sugar in mind, I’d make the cake with 1 cup sugar instead of 1.5 and the frosting with 2 cups powdered sugar instead of 3. Reply

  • Yana L
    July 29, 2015

    I only have one pan in that size, can I bake in one and then cut into 3-4 layers? Also how many days in advance can I make this cake ? Reply

    • Natasha
      natashaskitchen
      July 29, 2015

      Yana, I’m not sure if it will fit in one pan and if it will bake properly. Are the walls of your pan taller than normal? For best results, cake should be enjoyed the same day or the day before. Reply

  • July 10, 2015

    Im currently making this cake, I only have salted butter, would that make a big difference? Reply

    • Natasha
      natashaskitchen
      July 10, 2015

      I wouldn’t recommend salted butter for this frosting. There are a full two sticks of it in there and I think it will taste off with that much salt in it. Reply

      • Sulamita
        July 10, 2015

        Thank you Natasha! 🙂 thanks for the quick reply good thing i laid off the frosting for later. Gonna go buy unsalted butter. 🙂 Reply

        • Natasha
          natashaskitchen
          July 10, 2015

          I hope you love the recipe! 🙂 Reply

  • Sulamita
    June 29, 2015

    I want to make this cake right now, but i have a quick question.. I dont have a 8 inch pan and os i was wondering if i could use a 9x3in springform cake pan? Reply

    • Natasha
      natashaskitchen
      June 29, 2015

      I usually use a 9-inch cake pan for my cakes. That should work. Do you have 2 of them? I haven’t tested putting the entire batter and then slicing it so I can’t say for certain if it will rise properly or enough to cut it into 4 layers. Reply

  • Marie
    June 16, 2015

    Hi Natasha, amazing blog! Please let me know the amount of butter in each stick, you use. Reply

    • Natasha
      natashaskitchen
      June 16, 2015

      Hi Marie! It’s 8 Tbsp or 1/2 cup in each stick. 🙂 Reply

  • Liza
    June 1, 2015

    i really want to make this cake but i dont have 8 inch pans i have two 10 inch pans, how would you revise this recipe for a larger cake size. thanks! Reply

    • Natasha
      natashaskitchen
      June 1, 2015

      The cake layers would be too thin to slice in half if using 10″ pans. I always use 9″ pans and for larger pans I’d probably make 1 1/2 times the cake layers and leave the rest of the recipe the same – you should still have enough cream and syrup and cherries to work for a 10″ cake. Reply

  • Luisa Radusinovic
    May 13, 2015

    Hello Natasha,
    I will definitely try this cake.One question I have 4 small children and wouldn’t like to use Bacardi rum. Can I substitute the rum syrup with regular cherry syrup and add drops of rum essence? Thanks,Luisa
    P.S.When I make it I will certainly give you my input! Reply

    • Natasha
      natashaskitchen
      May 13, 2015

      Yes, you definitely don’t have to use rum. You can just use juice and leave out the rum flavor all together. The littles aren’t too keen on the rum flavor in our family 🙂 Reply

  • Erica
    February 14, 2015

    I made this cake for Valentines day today. It turned out PERFECT!! I used canned cherries that I soaked in rum overnight. I also didn’t have unsalted butter.. so I used salted butter and omitted the sea salt. It is actually surprisingly not so hard to make and looks so fancy!! THANKS FOR SHARING!! Reply

    • Natasha
      natashaskitchen
      February 14, 2015

      I’m so happy you enjoyed it! Thank you for sharing your great review with me 🙂 Happy Valentines Day! Reply

  • Sara R
    February 12, 2015

    I made this a few years back for a family gathering. Everyone loved it, but I wasn’t crazy about the cream cheese frosting. I have never been a big fan of cream cheese. However, I decided I would make this cake again for an office gathering, but with a few changes. Your condensed milk frosting looks great, so I may consider that or go for a lighter whipped icing and also boil the rum so it’s more of a nonalcoholic cake – work approved. Still, it’s a fun cake to make and delicious! I’m looking forward to making it again! Reply

    • Natasha
      natashaskitchen
      February 12, 2015

      I would love to hear the results :). Reply

  • Natalie
    December 30, 2014

    Hi. Love this blog. My boyfriend is allergic to cherries and strawberries (and peaches and apples!) but can eat blackberries, raspberries, pears. Would I be able to use one of them instead? Thanks! Reply

    • Natasha
      natashaskitchen
      December 30, 2014

      Those are some tough allergies; what a bummer :(. I think raspberries or blackberries would work well in this cake. Reply

  • kravira
    December 28, 2014

    Скажите а какой сливочный сыр вы используете ? Какой фирмы если быть точно? Reply

    • Natasha
      natashaskitchen
      December 28, 2014

      I buy the big blocks of cream cheese at Costco because it’s slightly cheaper and I go through alot of it, but I have also used Philadelphia with great results. Reply

  • December 18, 2014

    Ooooo! This cake has it all chocolate, cherries and booze! Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      That pretty much sums it up :D. Reply

  • Lidiya
    November 19, 2014

    How do you make shaved chocolate from chocolate chips since their so small? Reply

  • Angela
    November 15, 2014

    I bet almond extract & amaretto would be an amazing alternative!! This looks yummy as is though. Reply

    • Natasha
      natashaskitchen
      November 15, 2014

      Oooh I think you’re definitely onto something! 🙂 Reply

  • Lena
    November 4, 2014

    Will canned cherries work here? Do you think it will make a huge difference? Reply

    • Natasha
      natashaskitchen
      November 4, 2014

      Canned cherries will work just fine 🙂 Reply

  • anna
    October 18, 2014

    Hi Natasha,
    Is there anything I can use instead of rum? Or leave it out completely? I’m pregnant and really don’t wanna use any alcohol Reply

    • Natasha
      natashaskitchen
      October 18, 2014

      You can just leave it out and use juice instead. Congrats on your pregnancy! 🙂 Reply

      • SL
        October 25, 2014

        Dear Natasha, my MIL freaked out when she saw how much sugar was being used in the cake. Can you suggest where I can cut down on the sugar and not compromise the cake too much? Thanks Reply

        • Natasha
          natashaskitchen
          October 25, 2014

          If it helps, keep in mind that 1 3/4 cup powdered sugar is equal to 1 cup granulated sugar. This cake does not taste overly sweet when all is said and done. Without testing any drastic sugar changes for this cake, I hesitate to suggest it, but I guess you could cut down to 2 1/2 cups powdered sugar in the frosting and try 1 cup granulated sugar in the chocolate cake portion. Let me know how it goes :). Reply

          • Sabrina
            October 30, 2014

            Dear Natasha,
            First off, congrats! You look very beautiful and radiant as an expecting mom should be.

            I wanted to let you know that I baked the cake yesterday and it passed my MIL and husband’s standard for a good cake. I have done these modifications and the cake turned out great. I reduced the sugar for the cake from 1 1/2 to 1 1/4. And for the icing, I reduced it from 3 cups to only 1 cup and it turned out beautifully. I did not add any salt to the icing because the cream cheese is saltish. Finally, to spice up the cake, I used some cherry liquor – injected sporadically into the cake. It helped with giving the cake that extra nice flavour. Also, instead of using filtered water, I just brushed using the liquid that I had from the bottled cherries that I used. We can’t get fresh cherries here at this time of the year. So, I used a bottled one instead. Turned out very nicely too. Thanks again for the wonderful recipe and for making look like a professional baker.

          • Natasha
            natashaskitchen
            October 30, 2014

            Sabrina, thank you so much for sharing the changes you’ve made. I love that you were able to cut down the sugar successfully and I’ll definitely have to try your cherry liquor and cherry juice suggestion. Thanks again! 🙂 I’d love to see your beautiful cake if you posted it somewhere online 🙂

  • Xenia
    October 8, 2014

    Hi Natasha. Nice site… and cake. I want to make it for my son’s birthday party this Saturday. Can you please tell me how far ahead I can make it? If I make it Thursday, would it be good on Saturday? or is Friday a better day to make it? Thanks. Reply

    • Natasha
      natashaskitchen
      October 8, 2014

      I think Friday is a better bet if you can do Friday :). Otherwise, it would survive in the fridge if you made it Thursday. Happy birthday to your son! 🙂 Reply

      • Xenia
        October 8, 2014

        Thank you 🙂 He’s going to be 5. He helped me choose his birthday cake. I have a hunch he has good taste. Reply

        • Natasha
          natashaskitchen
          October 8, 2014

          I think he does too! 🙂 My son just turned 5 in July. What a sweet age 🙂 Reply

  • Tanya
    September 11, 2014

    Hi Natasha, I’ve been wanting to try this cake out for a while and next week will be the perfect time since I’m having some family over.
    I have a big dinner planned so is it okay to make the cake the day before and refrigerate over night? How can I cover it so that the pretty frosting doesn’t get messed up? Should I get a cake box? Reply

    • Natasha
      natashaskitchen
      September 11, 2014

      A cake box would work. I’ve covered cakes with toothpicks all over the tops and had some sticking out diagonally at the outer border and then covered with plastic wrap and that worked well despite tiny toothpick holes all over the top 🙂 You can definitely make this cake a day in advance. Let it sit at room temp at least 30 min before serving for the frosting and cake to soften up a little. Reply

      • tanya
        September 17, 2014

        Natasha cherries are out of season! What else can I use? Reply

        • Natasha
          natashaskitchen
          September 17, 2014

          You can still use thawed frozen cherries or cherries in a very light (watery) syrup. If you can’t get cherries, you might try raspberries or blackberries or even strawberries. Reply

  • Inna
    August 4, 2014

    This cake looks delicious,but i had one question,do u think i can usefrozen thawed cherries?? Reply

    • Natasha
      natashaskitchen
      August 4, 2014

      Yes that would work just fine and pitted ofcourse 🙂 Reply

      • Alina
        August 19, 2014

        I made this cake by your recipe but the cake came out too soft and I was falling apart;( do u think it happaned because of the baking powder or maybe I should have put more flour ? Reply

        • Natasha
          natashaskitchen
          August 19, 2014

          Did you use a different type of flour maybe? My cake was on the dryer side which worked fine since it was soaked in syrup and made moist. Did you do anything else different from the recipe? Reply

  • Lauren
    July 20, 2014

    Looks great! Quick question- if I made it & let it sit for two days until serving, do you think that would be ok?? For example, if I made it Tuesday evening to serve Thursday evening– would that be too long for it to sit?? Reply

    • Natasha
      natashaskitchen
      July 20, 2014

      I think that should be fine, just make sure it’s covered and refrigerated in the mean time. We’ve had very tasty leftovers after two days 🙂 Reply

  • Julia
    July 14, 2014

    Fantastic recipe.

    I chopped up maybe 1/3 cup (or there abouts) of Ghirardelli 60% cacao chocolate chips and a handful of cherries and stirred it into the icing. This, I have to say, really put the icing over the top. Reply

    • Natasha
      natashaskitchen
      July 14, 2014

      Oh wow that sounds so so good! Thanks for sharing! 🙂 Reply

  • Peter L
    July 11, 2014

    Hi Natasha. I’ve made this cake twice now. The first time I didn’t use quite enough of the cherry rum syrup on the cake layers and it was slightly dry (but still delicious, and the whole cake disappeared very quickly); the second one was absolutely divine! I will most definitely be making this one again, and adding it to my list of must-haves… Reply

    • Natasha
      natashaskitchen
      July 11, 2014

      I’m so happy you enjoyed it! Did you add more syrup the second time? Reply

  • Julia
    June 27, 2014

    Wow what an amazing cake!!! I made it last weekend for family get together and they all loved it. Now will be making it again for my in laws.thank you! I love your site & recipes! It always comes out so good!:)) Reply

    • Natasha
      natashaskitchen
      June 27, 2014

      Thank you Julia for the compliment, its music to my ears :D. Reply

  • Alesya G
    June 26, 2014

    Hi Natasha,
    I am making this cake right now, but instead of Golden Rum – I used Myers’s rum (the one you used in poppyseed rulet) .
    You think this rum will give the same taste to the cake or Golden rum has a different taste?
    Thank you! Reply

    • Natasha
      natashaskitchen
      June 26, 2014

      It will taste slightly different, but it will still be great! The meyers rum is a little stronger in flavor, but don’t worry, there isn’t that much rum in the cake for it to be overpowering. Keep going! 🙂 Reply

  • evelina
    June 6, 2014

    Hi Natasha, is the reserved cherry/rum syrup the left over juice when your soaking the cherries in rum? Reply

    • Natasha
      natashaskitchen
      June 6, 2014

      Yes 🙂 Nothing gets wasted and it makes an amazing syrup 🙂 Reply

  • linda
    May 22, 2014

    When baking, do the pans go on the same rack or above/below? Reply

    • Natasha
      natashaskitchen
      May 22, 2014

      Put them on the same rack. Reply

  • me
    May 22, 2014

    hi!
    can I double the recipe?? if yes then how long do I beat the batter is it still 7 minute or 14 minute??? Reply

    • Natasha
      natashaskitchen
      May 22, 2014

      You can double the recipe and you’d beat for the same amount of time. Reply

  • April 8, 2014

    This looks PERFECT. Reply

    • Natasha
      natashaskitchen
      April 8, 2014

      Thanks Claire 🙂 Reply

  • Christa
    April 6, 2014

    I finally made this cake after seeing the post on Pintrest. I wish I would have followed the directions precisely! I omitted much of the rum between the layers because I was afraid the cake would be too soggy. The layers need the rum syrup.

    However, the cake was delicious. I used Pyrat Rum and very decadent Dutch chocolate. Thank you for sharing. Reply

    • Natasha
      natashaskitchen
      April 6, 2014

      If you posted it online somewhere, I’d love to see it! The rum syrup is definitely a nice touch in this cake and just makes it melt in your mouth 🙂 Reply

  • Amber
    March 27, 2014

    This recipe looks amazing. I am trying to find a good chocolate cherry cake for my husbands 31st bday on Sunday and I think I’m going to go with this one but I have a problem…I only have 9″ pans. Should I double the recipe or something? Because I know the layers will be to thin to cut in half. And also, I really don’t want to double the recipe because there are only going to be 4 of us (healthy conscious people) so we probably won’t want to eat to much. I may have to purchase some 8″ pans. Reply

    • Natasha
      natashaskitchen
      March 28, 2014

      I think the 9″ pans would still work. It will be a little harder to cut in half but not impossible 🙂 I don’t think you have to double the recipe. Use your 9″ pans 🙂 Reply

  • Naila
    March 25, 2014

    What can I use instead of liquor? I mean I don’t use alcohol so is it possible to substitute it with anything else? Reply

    • Natasha
      natashaskitchen
      March 25, 2014

      You can omit it and use juice. 🙂 Reply

  • Irina
    March 24, 2014

    I have problems with pinning recipes from your site of mobile device! 🙁 When I click on ‘share to pinterest’ it opens page with all the pics instead of a pin to be shared (like it happens in other sites). I have no idea if this is fixable but in any case – I’m in love with your recipes, they reminds me home… And what’s great – the way you are able to explain and the pics…greaaat for someone like me a complete dummy in culinary ahahah 😉 Reply

    • Natasha
      natashaskitchen
      March 25, 2014

      When that screen opens up, you click the picture you want to pin and then it should work. Let me know if that still doesn’t work. Thanks for your feedback! It’s super important to me! 🙂 Reply

  • March 23, 2014

    This cake is drop dead gorgeous!! Nice work! Beautiful photos too! Reply

    • Natasha
      natashaskitchen
      March 23, 2014

      Thank you so much Jaclyn! 🙂 It was even better to eat it. My sister is always reminding me about this cake. Reply

  • Jeff
    February 20, 2014

    Just made this last weekend for a family get-together, it was a big hit. I made a couple modifications that I think worked well. Used whipped cream for the filling between layers (with the drunk cherries and syrup) to lighten it up just a bit. For the icing, I halved the recipe (since I used whipped cream in between) and added 1/2 c of cocoa powder to make it chocolate. Worked well.

    One note on making the cake, worked well to alternate folding in the milk and dry ingredients rather than adding as one big batch.

    Thank you for the inspiration. (and the family thanks you) Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      You’re welcome and I’m so glad you liked it. I love the idea of making the frosting chocolate. Yum!! You can’t go wrong with cherries and chocolate 🙂 Thanks for sharing your tips! Reply

  • Olga
    February 17, 2014

    another question, I see canned cherries that are used as pie filling and topping in one. Think thats fine, Or should I look for something thats not a filling pie kind of canned cherries? Reply

    • Natasha
      natashaskitchen
      February 17, 2014

      I think it’s better to go with something that is not a pie filling. The pie filling cherries are in a thick syrup and they would not absorbed any of the rum. Reply

  • Olga
    February 16, 2014

    And fresh raspberries would be fine to use too? Soak in Rum and all? Reply

    • Natasha
      natashaskitchen
      February 16, 2014

      I think that would work. Let me know how you like it! 🙂 Reply

  • Olga
    February 16, 2014

    Hi Natasha,

    This cake looks so delicious! I am willing to try it out! So with canned cherries, would the tart cherries in can work? and Do i also use the same amount of rum to soak it in? So drain the liquid from can and soak in rum, same amount and time correct? Reply

    • Natasha
      natashaskitchen
      February 16, 2014

      The tart cherries should still work fine and yes, use the same amount of rum. Drain them but don’t squeeze them dry. You could keep a little bit of juice from the can; you’ll just have more juice for soaking the layers and I bet it would taste great! Reply

  • Natalie
    February 3, 2014

    Would I ruin the cake if I add one third cup of whole wheat flour and a cup of all purpose flour instead of just all purpose flour? I ran out, and can’t get to the store right now 🙁 Reply

    • Natasha
      natashaskitchen
      February 3, 2014

      I don’t think that it will make a big difference, but I haven’t tested my self. If you make, let me know how it turns out. Reply

  • Nancy
    January 31, 2014

    I really want to make this cake but I don’t have those cherries! Would sour cherries be okay to use instead? Reply

    • Natasha
      natashaskitchen
      January 31, 2014

      I think sour cherries would work. They’d add some nice tang to the cake 🙂 Reply

  • IlonaB
    January 27, 2014

    Hi Natasha!

    I’ve been wanting to make this cake for a long time and am so glad I came upon your recipe today! The only problem is cherries are out of season right now. Would you suggest me use candied cherries, and still go through the process of soaking them in rum? Would love to hear what you think is best! Thank you! 🙂 Reply

    • Natasha
      natashaskitchen
      January 27, 2014

      I probably wouldn’t use candied cherries, but you can use canned cherries in a light syrup or juice, or you can use frozen thawed cherries. Hope this helps :). Reply

  • Diana
    January 4, 2014

    I make this cake a different way, also easier. And way chocolate-y. So I make a big cake later and then pick out the inside and break it up into crumbs. Then I mix it with the rum soaked cherries and some condensed milk. Then I pour chocolate over the top and it’s so good 🙂 but I am looking forward to trying this version soon! Reply

    • Natasha
      natashaskitchen
      January 4, 2014

      Thank you for sharing your version Diana. I remember seeing picture of the cake made that way, delicious :). I should try making that version as well. Reply

  • sanae
    December 27, 2013

    Thank you so much for quick response sister Reply

  • sanae
    December 26, 2013

    I can use salt regular instead sea salt ? thank you sis Reply

    • Natasha
      natashaskitchen
      December 26, 2013

      Yes, just use slightly less 🙂 Reply

  • Lily
    December 20, 2013

    Hi Natasha, I’m curious how I can make this with canned cherries.. Do I use the same amount? With or without syrup? Reply

    • Natasha
      natashaskitchen
      December 20, 2013

      Use the ones in a light watery syrup and use about the same amount. It doesn’t have to be exact. You will be draining the syrup. You might try using 1/4 cup cherry syrup instead of 1/4 cup cold filtered water for even more yummy cherry flavor 🙂 Reply

  • Lila
    December 4, 2013

    I just got linked to your website and I loved it! Fantastic recipes and the pictures are amazing. I love how you take pictures and post the recipes step-by-step. I really find that very encouraging for readers like me who are afraid of trying new recipes. I’m a fan now! Congrats on the great job! 🙂 Reply

    • Natasha
      natashaskitchen
      December 4, 2013

      Thank you so much for your sweet compliments 🙂 Music to my ears. I’m so glad you enjoy the site and Welcome! Reply

  • Yuliya
    November 2, 2013

    I recently visited family in California and my cousin made this cake from your site with raspberries…it was delicious and I knew where she got it 🙂 Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      Thank you Yuliya, we will be visiting CA soon too. Which part of the state did you went to? Reply

  • Oksana
    October 20, 2013

    Natasha, I wonder what other fruit I could use for this cake? Not a big fan on cherries. Any suggestions? Reply

    • Natasha
      natashaskitchen
      October 20, 2013

      Strawberries would work well or blackberries, and even raspberries. I think peaches would also work well. You can sure get creative! Reply

  • Inna
    October 2, 2013

    I made this cake for my daughters birthday party. Most of the people loved the cake. The only thing I didn’t like it was a little dry. But it’s my fault I should of taken it out of the fridge at least couple of hours before serving. Only one piece was left and after sitting out so long it got really moist and the taste was completely different. I didn’t think this cake would be so easy to make. Looks a little challenging but I would say its very very easy and yummy! Reply

    • Natasha
      natashaskitchen
      October 2, 2013

      That’s a great tip!! It did sit at room temp about 1 hour before we started eating it too. Thanks! I’ll definitely add your suggestion to the recipe 🙂 Reply

  • ms
    September 21, 2013

    your cake is delicious! Can i use frozen cherries instead of fresh? Do you use mascarpone or philadelphia in your frosting? Reply

    • Natasha
      natashaskitchen
      September 21, 2013

      Thank you :). Yes you can use thawed drained frozen cherries and I used Philadelphia in the frosting. Reply

  • MR
    September 18, 2013

    Hi, Natasha. I baked this cake a couple days ago and it is fabulous! The only problem is that my husband does not like the frosting. Is there any other frosting that would compliment this cake?? Reply

    • Natasha
      natashaskitchen
      September 18, 2013

      This was my initial reaction :-O… lol. Hmmmm… doesn’t like the frosting eh? Ahem. You might try this one: https://natashaskitchen.com/2013/06/30/kiwi-berry-cake/ 🙂 Reply

      • MR
        September 19, 2013

        Thank you. I’ll try it with that one next time. He is such a picky eater.. It’s hard to find a frosting he likes. Reply

  • jessi
    September 6, 2013

    cherries are out of season now:(:(:(: and i really wanna bake this cake. do you think i could use canned cherries…or even a different fruit such as strawberries??? Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      You can definitely use canned cherries, just get the ones that are canned In a watery syrup and not the thick pie filling type. Reply

  • Lidiya
    September 2, 2013

    Natasha. Can I use conservirovannie vishny? or only fresh? Reply

    • Natasha
      natashaskitchen
      September 2, 2013

      Yes, you can definitely use canned. It will still be delicious! 🙂 Reply

      • Lidiya
        September 2, 2013

        Awesome. Got some canned cherries from my mother in law, will be making the cake in few days. In the process of making your delicious Kvas =) Thank you, Natasha for putting together such great cooking blog. Reply

        • Natasha
          natashaskitchen
          September 2, 2013

          Thank you Lidiya for visiting my blog. I’m just happy you enjoy the recipes and find the blog useful 🙂 Reply

  • olga
    August 22, 2013

    I have a question can I use strawberries instead of cherries I’m not a big fan of cherries. Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      Yes, totally! 🙂 Reply

  • Tanya
    August 16, 2013

    I’m making this cake right now. For some reason it didnt rise very much 🙁 any idea why? Im thinking to re-bake another batch Reply

    • Natasha
      natashaskitchen
      August 17, 2013

      It should rise about double what you put in the pan. It isn’t super tall otherwise this cake would be massive 🙂 how much did yours rise? Reply

      • Alexandra
        August 9, 2014

        Same for me, it didn’t rise at all, I think it’s because I didn’t beat the dry ingredients long enough Reply

        • Natasha
          natashaskitchen
          August 9, 2014

          It doesn’t rise a whole lot. Did it look different from what’s in the picture? Reply

  • Irina
    August 15, 2013

    Natasha you forgot to mention about adding in the salt with your dry ingredients in your step by step recipe. Reply

    • Natasha
      natashaskitchen
      August 18, 2013

      Oh my goodness!! Ooops 🙂 I fixed it both above and in the print friendly. Thank you so much!! Reply

  • Inna
    August 15, 2013

    This cake looks amazing, and it looks like its super delicious too!!!!! MMMMMM!!! Reply

  • elena
    August 14, 2013

    this looks amazing i really wanna try it but i have a very fussy husband who doesn’t like the chocolate cherry combo (i love it especially as a black forest cake) so i would try making it with out the cocoa powder, maybe add some vanilla to it don’t know if that would work though, also do you think it would be ok to soak the cherries in some cherry brandy instead of rum? we’re not that big on rum but we have a cherry brandy we love and i guess it’ll just add more cherry flavour 🙂 Reply

    • Natasha
      natashaskitchen
      August 14, 2013

      It would be fine to soak the cherries in brandy. I think that would taste great! Reply

  • Yelena
    August 13, 2013

    This is a keeper! I made this last night. Love love love. Reply

    • Natasha
      natashaskitchen
      August 13, 2013

      Awesome, I’m glad you love the recipe Yelena :). Reply

  • Olya
    August 13, 2013

    Hi Natasha. I’ve encountered a slight problem… Upon mixing the batter when I add milk, my batter curdles (butter separates from liquids). First I used cold eggs and cold milk, second time I used room temp eggs and room temp milk and soft butter off course. What am I missing? Tried it twice, unfortunately wasted some products… But don’t know where is the mistake I took? I use same mixer as yours. Any suggestions? Reply

    • Natasha
      natashaskitchen
      August 13, 2013

      I’m not sure why it would curdle. Did you beat the mixture on high speed 7 minutes as stated in the instructions? You might try beating it on high speed for another minute after adding the milk until it’s smooth and incorporated into the batter. It shouldn’t make a difference in your final product if you proceed with the dry ingredients and mix everything together well. I hope that helps!  Reply

  • Beth
    August 12, 2013

    This was my Fathers favorite cake. My cousin used to make it once a year for our family get together at Christmas. After he passed away, she started to substitute everything with “shortcuts”. Boxed cake, frozen cherries and triple sec poured on cake instead of soaking real cherries and then using whip cream. It is just not the same. I asked her for the recipe and she said it was in a Betty Crocker vintage cookbook, but she couldn’t find it. Thank you so much for posting it. I am going to make it for a neighborhood picnic, also but I think I will try the maraschino cherry syrup that you use for ice cream for the rum and make one for the kids. Reply

    • Natasha
      natashaskitchen
      August 12, 2013

      I think that would work great even without the rum especially for the kiddos! What a wonderful way to remember your Father 🙂 Reply

  • August 12, 2013

    I love how you decorated the cake Natasha! Simple, and cute. This cake looks delicious! Reply

    • Natasha
      natashaskitchen
      August 12, 2013

      Thank you dear 🙂 It was a labor of love. Reply

  • Sveta
    August 9, 2013

    Hey NATASHA! Beautiful cherries! How did you get them?? Is there a way I can get that hookup?? 🙂
    Its Cherries not vishna? (Is there a difference when cooking? :))
    Bing cherries? oh dont mind me im just talking to myself lol 😉 Reply

    • Natasha
      natashaskitchen
      August 9, 2013

      I think there are different kinds of vishna. Do you mean the sour ones? I think those might work, but these nice big dark bing cherries are perfect in this cake. You can use canned cherries also. As far as a hookup? ;), I got these in the mail from NW cherry Growers and they were wonderful! Reply

  • August 9, 2013

    great minds think alike! booze and cherries FTW. Oh and wear your ugly shirt? I laughed out loud! hahah! Reply

    • Natasha
      natashaskitchen
      August 9, 2013

      ha ha 😉 Reply

  • Lena
    August 7, 2013

    Hey Natasha… I am currently in the process of making this deliciousness and I got a Q, I always use a hand mixer (I don’t have a kitchen Aid) is the mixing time the same with the hand mixer? Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      Yes, it’s pretty much the same 🙂 Reply

  • August 7, 2013

    OH, Natasha ! This looks great (bet it tastes Great Too), Hope you win !
    I’m not the best Baker, but I’m going to try this cake, at my wife’s insistence.
    As for my cherries on the top, I’m going to soak them in a little Bacardi Black rum for a week, just for and added reward for the cook. LOL Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      I like how you think! 🙂 And, thank you! I hope I win too!  Reply

  • Excuse me?! Where has this cake been all cherry season! Your cherries look so amazing – they seriously look fake. I want to lick my screen, but I’ll refrain. [There are people around…] Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      Ha ha. I just received those luscious cherries this past week. Honest!! It is really hard to have self control around this cake. I completely understand…. there are peole around..lol Reply

  • August 7, 2013

    Looks amazing:) Could I substitute rum extract in syrup for the rum? Or would that change the taste drastically? Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      You could, just adjust it to taste with filtered water. I’m not sure what proportions you’d use since I haven’t made it that way. Reply

  • TrishInFL
    August 7, 2013

    This cake looks so good!! Have you ever made a version that wasn’t drunk? 🙂 I know my 5 year old daughter be very sad if she couldn’t have any, and I would love to make this without the rum for her (though I would prefer with :-)) Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      You could make this cake without the liquor and it would still be tasty. You could use the same idea here and just use cherry juice and maybe a few drops of lemon juice. Here is another version (kind of similar) where I just used cherry juice and no alcohol. It was moist and really really tasty!  Reply

      • TrishInFL
        August 10, 2013

        Thank you Natasha, I think I’ll try it with the cherry juice and a little lemon. I appreciate your quick response! Reply

  • Natalie
    August 7, 2013

    Deliciousness! One of my fave cakes! 🙂 Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      It was definitely a hit in our house too. 🙂 Reply

      • Naila
        March 31, 2014

        Any juice? Reply

        • Natasha
          natashaskitchen
          March 31, 2014

          Cherry juice if you can find it or any juice really; a berry juice would work 🙂 Reply

  • August 7, 2013

    Wow, Natasha, I hope you realize what a treat this cake is to all of us! This was one of the most special, delicious, and beautiful cakes in my childhood. It was made only on very special occasion. It’s so pretty, pinning this! Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      Thanks Julia. It was quite a treat in our house too. P.S. I appreciate the pin 🙂 Reply

  • Alina
    August 7, 2013

    Since this cake has rum, it’s probably not ok for kids to eat it, right? Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      You can spike it lightly and dilute the rum with water and you’ll hardly taste it, or just use juice instead to make it kid friendly. It will still be delicious 🙂 Reply

  • Tanya
    August 7, 2013

    Looks tasty Natasha! Except I bought a whole bottle of white Bacardi rum,do you think it would work still? Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      I haven’t tried that but I imagine that it would taste great :). Reply

    • August 8, 2013

      White one is not as strong so you would need to soak it for a longer time. I personally prefer white one. Reply

      • Tanya
        August 10, 2013

        Thank you! Reply

  • Moms dish
    August 7, 2013

    Were the cherries too moist because they were fresh vs canned cherries? I love canned cherries for drunken cherry cake. Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      They were perfect with fresh cherries. They soaked up the rum really well and they still kept their form. I think this would work with canned cherries also, but fresh worked really well. Reply

  • Maria
    August 7, 2013

    I look forward making this gorgeous cake! Thank you Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      You’re welcome Maria 🙂 I hope you love it as much as we did! Reply

  • Oksana
    August 7, 2013

    Oh yum. Wow! This is an outstanding cake. You keep blowing me away with your presentations, Natasha! Way to go girl! Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      Thanks Oksana. You’re so sweet. Cakes always take a long time to post since they usually have a gazillion photos to sort through 🙂 Reply

  • Liz
    August 7, 2013

    Yummy – thank you! Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      It does indeed taste very yummy :). Reply

  • D
    August 7, 2013

    Looks like an excellent cake! I have a question, Natasha. Could I substitute the forementioned frosting for just whipped cream? Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      You probably can, although I can’t tell you how it would taste for sure. Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      The bottom layer of frosting my get a Little bit squished under the weight of the cake. Reply

      • D
        August 8, 2013

        Thanks, I am gonna try this cake! Reply

  • August 7, 2013

    Oh dear… this is one “serious” cake. Just wanted to let you know that thanks to you I’m becoming “the baker” in the family! I think my sis in law (who before held that title exclusively) is sharpening her knives… 🙂 🙂 heheeeee. Sorry didn’t mean to drag you into family drama… Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      Ha ha, that’s funny thanks for sharing.:-) we all need a little drama once in a while! Reply

  • Samantha
    August 7, 2013

    I just had this at a Russian deli, except their cake was vanilla instead of chocolate. Would it make a difference if I just left the chocolate out? Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      I haven’t tried it making it that way yet, but I don’t see why not :). Reply

  • Karolina
    August 7, 2013

    This cake looks amazing! !! I bet its delicious! Can’t wait to try making it. Thank you natasha ♥♥♥ Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      You are so welcome, and I hope you love the recipe! Reply

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