Chocolate-Covered Cherry Cake Recipe

Introduction

This Chocolate-Covered Cherry Cake is a luscious treat combining rich cocoa, vibrant cherry buttercream, and a smooth chocolate ganache. It’s perfect for special occasions or whenever you crave a decadent dessert with a fruity twist.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!).
6. 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.
7. Step 7: Use an offset or flexible spatula to spread the cherry buttercream onto the cooled cake in an even, thin layer.
8. 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.
9. 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.
10. 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 or high-quality maraschino cherries for garnish to add a bright, tart contrast to the rich chocolate.
• If you prefer a less intense cherry flavor, reduce the cherry concentrate to 2 tablespoons.
• For a dairy-free version, substitute coconut oil for butter and use a non-dairy milk in the frosting and ganache.
• Chilling the cake after spreading the ganache helps the chocolate set quickly and creates a clean finish when slicing.

Storage

Store leftover Chocolate-Covered Cherry Cake covered and refrigerated for up to 3 days. Before serving, let it sit at room temperature for about 20 minutes for the best flavor and texture. Reheating is not recommended as it may affect the ganache and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries inside the cake?

While fresh cherries can add a nice texture and flavor, they may release moisture that affects the cake’s texture. It’s best to enjoy fresh cherries as a garnish or fold in dried cherries for better results.

How can I make the chocolate ganache thicker?

To thicken the ganache, you can reduce the amount of half-and-half or let the mixture cool longer before spreading. Adding more chocolate will also create a denser ganache, but adjust carefully to maintain a smooth texture.

Chocolate-Covered Cherry Cake Recipe

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★★★★★

4.5 from 66 reviews

This decadent Chocolate-Covered Cherry Cake combines a rich, moist chocolate cake base with a smooth cherry buttercream frosting and a glossy chocolate ganache topping. Finished with fresh cherries and optional whipped cream, this elegant dessert offers a perfect balance of deep chocolate and vibrant cherry flavors, ideal for celebrations or a special treat.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 to 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 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

For the Cherry Buttercream

• 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

For the Chocolate Ganache

• 1/2 cup (113g) half-and-half
• 1 1/2 cups (255g) chopped semisweet chocolate

For Garnish (Optional)

• Whipped cream
• 12 to 16 fresh cherries with stems, or maraschino cherries

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) with a rack in the center. Grease a 9″ x 13″ pan with nonstick spray, line it with a parchment sling, and lightly grease the parchment to ensure easy removal of the cake.
2. Mix the Cake Batter: In a stand mixer bowl fitted with the flat beater (or a large bowl with a hand mixer), combine the eggs and granulated sugar. Beat on medium-high until frothy and light, approximately 2 minutes. Add Dutch-process cocoa and beat for 1 more minute. Then mix in the vegetable oil, water, and vanilla extract on medium-low to combine evenly.
3. Combine Dry Ingredients and Alternate Additions: In a separate medium bowl, whisk together flour, baking soda, and salt. With the mixer on medium speed, gradually add one-third of the flour mixture to the wet ingredients, then half the buttermilk. Repeat with half the remaining flour, the rest of the buttermilk, and the remaining flour mixture. Scrape the bowl sides and bottom with a spatula and beat for an additional 30 seconds on medium speed to ensure a smooth batter.
4. Bake the Cake: Pour the batter into the prepared pan. Bake for 30 to 33 minutes, or until the top springs back when lightly pressed and the edges begin to pull away from the pan. Remove from oven and cool completely in the pan on a wire rack.
5. Prepare the Cherry Buttercream: In a clean mixer bowl with the flat beater, beat softened butter on medium-high until fluffy. Add salt and mix. Gradually add confectioners’ sugar on low speed to prevent dust poof, then increase speed to medium-high and beat until the mixture looks dry and smooth. Scrape bowl sides and add cherry concentrate 1 tablespoon at a time, beating between additions until the frosting is deeply colored and flavored. Thin with half-and-half or milk, if needed, for spreadability.
6. Frost the Cooled Cake: Using an offset or flexible spatula, spread the cherry buttercream evenly over the cooled cake in a thin layer.
7. Make the Chocolate Ganache: Heat the half-and-half in a small saucepan over medium heat until bubbles form around the edges. Remove from heat and add chopped semisweet chocolate. Let sit for 5 minutes, then stir gently until smooth and glossy.
8. Apply Ganache Topping: Pour the warm ganache over the cherry buttercream in small puddles. Use an offset spatula to carefully smooth it out, covering the entire surface. Place the cake in the freezer for about 15 minutes to set the chocolate layer.
9. Cut and Serve: Remove the cake from the freezer. Using a warm knife (dip in warm water and dry between cuts), cut the cake into neat squares. Garnish each piece with a fresh or maraschino cherry. Serve optionally with whipped cream.
10. Storage: Store any leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Notes

• Make sure eggs and buttermilk are at room temperature for best mixing results.
• Greasing and lining the pan with parchment is key for easy cake removal.
• Add confectioners’ sugar gradually when making buttercream to avoid sugar clouds.
• If the ganache hardens too much, gently rewarm before spreading.
• Use a warm knife for clean cake slices to prevent cracking the ganache.
• Cherry concentrate intensity can vary, adjust to taste but do not exceed 4 tablespoons.
• Fresh cherries with stems provide an elegant garnish, but maraschino cherries work well too.

Keywords: chocolate cherry cake, cherry buttercream, chocolate ganache, chocolate cake, dessert, baking recipe