Introduction

This Chocolate-Covered Cherry Cake is a decadent treat combining rich cocoa, a cherry-infused buttercream, and a smooth chocolate ganache topping. It’s perfect for special occasions or anytime you want to impress with a luscious homemade dessert.

Chocolate-Covered Cherry Cake Recipe - Recipe Image

Ingredients

2 large eggs, at room temperature
1 3/4 cups (347g) granulated sugar
1/2 cup (43g) Dutch-process cocoa
1/2 cup (99g) vegetable oil
1/2 cup (113g) water
2 teaspoons King Arthur Pure Vanilla Extract
2 cups (240g) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking soda
3/4 teaspoon table salt
1 cup (227g) buttermilk, at room temperature
8 tablespoons (113g) unsalted butter, softened
1/8 teaspoon table salt
2 1/2 cups (283g) confectioners’ sugar, sifted
3 to 4 tablespoons (63g to 84g) cherry concentrate
1 tablespoon (15g) half-and-half or whole milk, optional
1/2 cup (113g) half-and-half
1 1/2 cups (255g) chopped semisweet chocolate
Whipped cream, for garnish; optional
12 to 16 fresh cherries with stems, or maraschino cherries, for garnish; optional

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center. Grease a 9″ x 13″ pan with nonstick spray, then line it with a parchment sling and lightly grease the parchment.
Step 2: To make the cake: In the bowl of a stand mixer fitted with the flat beater attachment (or a large bowl with a hand mixer), combine the eggs and granulated sugar. Beat on medium-high speed until frothy and light, about 2 minutes. Add the cocoa and beat for another 1 minute. Add the oil, water, and vanilla and mix on medium-low to combine.
Step 3: In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on medium speed, slowly add about one-third of the flour mixture to the chocolate mixture, followed by half of the buttermilk. While the mixer is running, add half of the remaining flour mixture, the remaining buttermilk, and finally the remaining flour mixture. Stop the mixer and use a flexible spatula to scrape the bottom and sides of the bowl, then beat on medium for 30 seconds more. Pour the batter into the prepared pan.
Step 4: Bake for 30 to 33 minutes, until the top springs back when lightly pressed and the edges just begin to pull away from the pan. Remove from the oven and set on a wire rack. Let the cake cool completely in the pan.
Step 5: To make the cherry buttercream: In the bowl of a stand mixer fitted with the flat beater attachment (or a large bowl with a hand mixer), beat the butter on medium-high speed until fluffy. Beat in the salt. With the mixer on low, gradually add the confectioners’ sugar (adding it slowly to avoid a powdery cloud).
Step 6: Once all the confectioners’ sugar has been added, increase the mixer speed to medium-high and beat until smooth (the mixture will be very dry and not look like frosting yet). Stop the mixer and use a flexible spatula to scrape the sides and bottom of the bowl. Add the cherry concentrate, 1 tablespoon at a time (up to 4 tablespoons or 84g), beating between each addition until the frosting is deeply colored and flavored. If necessary to thin to a spreadable consistency, add the half-and-half or milk.
Step 7: Use an offset or flexible spatula to spread the cherry buttercream onto the cooled cake in an even, thin layer.
Step 8: To make the chocolate topping: In a small saucepan, heat the half-and-half over medium heat until little bubbles appear at the edges of the pan. Remove from heat and add the chopped chocolate. Let sit for 5 minutes, then stir until smooth.
Step 9: Pour the warm ganache in puddles all over the cherry buttercream and carefully smooth it out with an offset or flexible spatula so that it fully covers the surface. Freeze the cake until the chocolate layer is set, about 15 minutes.
Step 10: Remove the cake from the freezer and use a warm knife to cut the cake into squares. Dip the knife into warm water and wipe it dry between cuts for neat pieces. Garnish each piece with a cherry and serve with whipped cream if desired.

Tips & Variations

Use fresh cherries with stems for an elegant garnish or substitute maraschino cherries for a sweeter touch.
Ensure eggs and buttermilk are at room temperature for a smoother batter and better rise.
If you prefer a less intense cherry flavor, reduce the cherry concentrate gradually to taste.
For an extra moist cake, consider brushing the cooled cake with cherry syrup before frosting.

Storage

Store leftover Chocolate-Covered Cherry Cake covered and refrigerated for up to 3 days. To serve, bring to room temperature or warm slices slightly for the best texture. The cake is best enjoyed fresh but can be frozen, wrapped tightly, for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake and prepare the buttercream a day in advance. Assemble and frost the cake on the day you plan to serve it to keep it fresh.

What can I use if I don’t have cherry concentrate?

You can substitute cherry preserves or syrup, but reduce any added sugar to balance sweetness. Alternatively, cherry extract can work in small amounts to impart flavor.