Heads will turn when you bring this divine cake to the table. A luscious almond cherry filling is sandwiched between four layers of rich, tender chocolate cake. The finishing touch is a creamy chocolate frosting. There won’t be a crumb left on anyone’s plate!

Cherry Chocolate Cake is a decadent and indulgent dessert that combines the rich flavors of chocolate, creamy filling, and sweet cherries. This cake is a perfect choice for special occasions or any time you want to treat yourself to a delightful and luxurious dessert. With its moist chocolate layers, creamy filling, and smooth frosting, this cake is sure to impress.

The exact origins of Cherry Chocolate Cake are not well-documented, but it is a popular variation of the classic chocolate cake. The combination of chocolate and cherries has been enjoyed for centuries, with the rich flavors complementing each other perfectly.

Cherries have long been associated with indulgence and luxury, often seen as a symbol of decadence and celebration. When combined with chocolate, they create a delightful contrast of sweet and slightly tart flavors that tantalize the taste buds.

Over the years, bakers and pastry chefs have experimented with different recipes to create the ultimate Cherry Chocolate Cake. The addition of a creamy filling, usually made with cream cheese, adds an extra layer of richness and texture to the cake. The frosting, made with a combination of confectioners’ sugar, cocoa, butter, and cream, brings the entire cake together with its smooth and velvety consistency.

Cherry Chocolate Cake has become a beloved dessert for birthdays, anniversaries, and other special occasions. Its rich flavors and elegant presentation make it a show-stopping centerpiece on any dessert table.

PREP: 35 MIN.

BAKE: 25 MIN. + COOLING

MAKES: 12 SERVINGS

INGREDIENTS

CAKE:

• 1 cup butter, softened
• 1¼ cups sugar
• ¾ cup packed brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup baking cocoa
• 1½ teaspoons baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups buttermilk

FOR FILLING:

• 1 package (8 ounces) cream cheese, softened
• 6 tablespoons butter, softened
• 1 teaspoon almond extract
• 3 cups confectioners’ sugar
• 1 tablespoon maraschino cherry juice
• ⅔ cup finely chopped pecans
• ⅔ cup chopped maraschino cherries

FOR FROSTING:

• 3 cups confectioners’ sugar
• ½ cup baking cocoa
• ½ cup butter, softened
• ⅓ cup half-and-half cream
• 1 teaspoon vanilla extract
• Chocolate curls and maraschino cherry for garnish (optional)

INSTRUCTIONS

1. In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
2. In a separate bowl, combine the flour, cocoa, baking soda, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, alternating with buttermilk. Beat well after each addition until the batter is smooth and well combined.
3. Divide the batter evenly between two greased and floured 9-inch round baking pans. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
4. In a large bowl, beat the cream cheese, softened butter, and almond extract until smooth. Gradually add the confectioners’ sugar and cherry juice; beat until smooth. Stir in the pecans and cherries. In another bowl, combine frosting ingredients; beat until smooth.
5. Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup filling. Repeat layers twice. Top with remaining cake layer. Spread the frosting over top and sides of cake. Garnish with chocolate curls and a maraschino cherry if desired. Store in the refrigerator.