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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.
This Drunken Cherry Chocolate Cake is amazingly good; moist, chocolatey, boozy, and cherry-liscious! I think it’s a winner!
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
Boozing up your cherries:
1. Weigh out 1 lb of fresh Northwest cherries. I love this new scale that OXO sent us
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.
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.
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 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).
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 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.
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.
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
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:
- 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:
- Preheat the oven to 350˚F. Butter and flour two, 8-inch cake pans and set aside.
- 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.
- 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.
- 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:
- 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).
- 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.
- 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:
- 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.
- 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.
Notes
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!
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.
Thank you so much for quick response sister
I can use salt regular instead sea salt ? thank you sis
Yes, just use slightly less 🙂
Hi Natasha, I’m curious how I can make this with canned cherries.. Do I use the same amount? With or without syrup?
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 🙂
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! 🙂
Thank you so much for your sweet compliments 🙂 Music to my ears. I’m so glad you enjoy the site and Welcome!
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 🙂
Thank you Yuliya, we will be visiting CA soon too. Which part of the state did you went to?
Natasha, I wonder what other fruit I could use for this cake? Not a big fan on cherries. Any suggestions?
Strawberries would work well or blackberries, and even raspberries. I think peaches would also work well. You can sure get creative!
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!
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 🙂
your cake is delicious! Can i use frozen cherries instead of fresh? Do you use mascarpone or philadelphia in your frosting?
Thank you :). Yes you can use thawed drained frozen cherries and I used Philadelphia in the frosting.
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??
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/ 🙂
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.
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???
You can definitely use canned cherries, just get the ones that are canned In a watery syrup and not the thick pie filling type.
Natasha. Can I use conservirovannie vishny? or only fresh?
Yes, you can definitely use canned. It will still be delicious! 🙂
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.
Thank you Lidiya for visiting my blog. I’m just happy you enjoy the recipes and find the blog useful 🙂
I have a question can I use strawberries instead of cherries I’m not a big fan of cherries.
Yes, totally! 🙂
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
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?
Same for me, it didn’t rise at all, I think it’s because I didn’t beat the dry ingredients long enough
It doesn’t rise a whole lot. Did it look different from what’s in the picture?
Natasha you forgot to mention about adding in the salt with your dry ingredients in your step by step recipe.
Oh my goodness!! Ooops 🙂 I fixed it both above and in the print friendly. Thank you so much!!
This cake looks amazing, and it looks like its super delicious too!!!!! MMMMMM!!!
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 🙂
It would be fine to soak the cherries in brandy. I think that would taste great!
This is a keeper! I made this last night. Love love love.
Awesome, I’m glad you love the recipe Yelena :).
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?
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!
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.
I think that would work great even without the rum especially for the kiddos! What a wonderful way to remember your Father 🙂