Introduction

This Chocolate-Covered Cherry Cake combines rich cocoa flavors with a luscious cherry buttercream and silky chocolate ganache. Its moist texture and elegant finish make it perfect for special occasions or a decadent treat any day.

A single square piece of chocolate cake sits on a white plate, showing three clear layers: the bottom layer is thick, dark, and moist chocolate cake; above it is a smooth pink cream layer; the top layer is a shiny, dark chocolate glaze. On top of the cake, there is a swirl of white whipped cream crowned with a bright red cherry, its green stem standing straight. The background is a soft light purple, and the plate rests on a white marbled surface. Small crumbs scatter around the cake on the plate. photo taken with an iphone --ar 4:5 --v 7

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 in 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 the 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 in 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 (if you add too much at once it will poof up in your face!).
Step 6: Once all the confectioners’ sugar has been added, increase the mixer speed to medium-high and beat until smooth (it 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 (but use no more than 4 tablespoons or 84g) and beat 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 the heat and add the 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 spatula 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, dipping the knife into warm water and wiping it dry with a towel between cuts so you get nice, 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 maraschino cherries for a classic touch.
Adjust the amount of cherry concentrate in the buttercream to suit your taste, but do not exceed 4 tablespoons to avoid thinning.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To ensure smooth ganache, be sure to let the chocolate sit in the hot half-and-half undisturbed before stirring.

Storage

Store leftover Chocolate-Covered Cherry Cake covered and refrigerated for up to 3 days. For best results, serve chilled or allow to sit at room temperature for 15 minutes before serving. Reheat slices gently by letting them warm on the counter; avoid microwaving to preserve texture.

How to Serve

The image shows a square piece of chocolate cake with four clear layers: the bottom layer is a dark, moist chocolate sponge; above it is a bright pink creamy layer; next is a thin, smooth chocolate glaze; and on top there is a swirl of white whipped cream with a shiny red cherry placed in the center. The cake sits on a round white plate with a shiny finish, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa instead of Dutch-process cocoa?

Yes, but the flavor and color will be slightly different; Dutch-process cocoa has a smoother, less acidic taste, which complements the cake’s richness best.

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

If you don’t have cherry concentrate, you can try using cherry juice or a cherry syrup, but reduce the liquid added elsewhere in the recipe to maintain the frosting consistency.