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Chocolate Cherry Cake Recipe

A rich, moist chocolate cherry cake with deep cocoa flavor and tart pitted cherries folded into a tender crumb — an easy, crowd-pleasing dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories: 385
Ingredients Equipment Method

Ingredients
  

  • 200 grams all-purpose flour
  • 200 grams granulated sugar
  • 50 grams unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 120 milliliters vegetable oil
  • 120 milliliters whole milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 300 grams pitted sour cherries, drained if using canned or jarred

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • 9-inch round cake pan
  • Parchment paper
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease your cake pan, lining the bottom with a circle of parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until no clumps remain.
  3. Add the vegetable oil, milk, eggs, and vanilla extract to the dry ingredients and whisk until the batter is smooth and well-combined.
  4. Gently fold in the pitted cherries using a rubber spatula, being careful not to crush them too much.
  5. Pour the batter into the prepared pan, smoothing the top with your spatula to ensure an even bake.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached.
  7. Remove the pan from the oven and let it cool on a wire rack for 10 minutes before turning the cake out to cool completely.