Servings: 10–12 slices
Prep Time: 35 minutes
Cooking Time: 30–35 minutes
Total Time: Approximately 1 hour 30 minutes
Difficulty: Intermediate
Calories per Serving: Approximately 450–550 kcal
Macros (Approx. per Serving):
Protein: 6–8g
Carbs: 55–65g
Fat: 25–30g
Fiber: 3–4g
Introduction
Rich, chocolatey, and beautifully decorated, this Cherry Chocolate Layer Cake with Pink Cream Frosting is the perfect celebration dessert. Moist chocolate cake layers are paired with a sweet cherry filling and a light pink whipped cream frosting to create a dessert that looks as impressive as it tastes.
The combination of deep cocoa flavor, juicy cherries, and smooth cream creates a perfect balance between richness and freshness. Each slice delivers soft chocolate layers, fruity cherry sweetness, and a creamy finish that makes this cake unforgettable.
Whether you are preparing a birthday cake, holiday dessert, wedding treat, or special family celebration, this homemade cherry chocolate cake brings bakery-style elegance right to your kitchen.
Look at the Recipe
- Moist Chocolate Layers: A rich cocoa cake with a soft, tender crumb enhanced with hot coffee or water.
- Fresh Cherry Filling: A sweet and slightly tangy cherry layer adds a bright fruity contrast.
- Beautiful Pink Frosting: Light whipped cream frosting creates an elegant finish perfect for celebrations.
Ingredients Needed
For the Chocolate Cake
- 2 cups (250g) all-purpose flour
- ¾ cup (75g) cocoa powder
- 1½ cups (300g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
For the Cherry Filling
- 2 cups fresh cherries, pitted and chopped
- ½ cup sugar
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- ½ cup water
For the Pink Cream Frosting
- 2 cups heavy whipping cream
- ½ cup icing sugar
- 1 tsp vanilla extract
- Few drops pink food coloring
For Decoration
- Whole fresh cherries
- Chocolate crumbs (optional)
How to Make Our Cherry Chocolate Layer Cake
Step 1: Prepare the Chocolate Cake
Preheat the oven. Set oven temperature to 180°C (350°F). Grease and line cake pans with parchment paper.
Mix the dry ingredients. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the wet ingredients. Add eggs, milk, vegetable oil, and vanilla extract. Mix until the batter becomes smooth.
Add coffee or water. Slowly add hot coffee or hot water and mix gently until fully combined. The batter will be slightly thin, which helps create a moist chocolate cake.
Bake the cake. Divide batter between prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely. Allow cakes to cool before slicing into layers.
Step 2: Prepare the Cherry Filling
Cook the cherries. Add chopped cherries, sugar, lemon juice, and water to a saucepan.
Simmer the mixture. Cook over medium heat until cherries soften and release their juices.
Thicken the filling. Mix cornstarch with a small amount of water to create a slurry. Stir it into the cherry mixture and cook until thickened.
Cool completely. Allow the cherry filling to cool before assembling the cake.
Step 3: Make the Pink Cream Frosting
Whip the cream. Add cold heavy whipping cream, icing sugar, and vanilla extract to a mixing bowl.
Create the frosting. Whip until soft, fluffy peaks form.
Add color. Add a few drops of pink food coloring and gently mix until the frosting reaches your desired shade.
Step 4: Assemble the Cake
Add the first layer. Place one chocolate cake layer on a serving plate.
Add frosting and filling. Spread a layer of pink whipped cream frosting, then add cherry filling evenly across the surface.
Build the layers. Place the second cake layer on top and repeat the frosting and cherry filling process if using multiple layers.
Finish the cake. Cover the top and sides with pink cream frosting.
Decorate. Add whipped cream swirls, whole cherries, and chocolate crumbs for a beautiful bakery-style finish.
Storage & Serving Suggestions
Storage: Keep the cherry chocolate layer cake refrigerated in an airtight container for 3–4 days.
Serving: Allow the cake to sit at room temperature for 10–15 minutes before slicing for the best texture.
Make Ahead: Chocolate cake layers can be baked ahead and stored before assembling.
Serving Suggestions: Serve with coffee, tea, vanilla ice cream, or extra fresh cherries for an elegant dessert experience.
