Chocolate Cherry Cream Cake That Tastes Like a Bakery Showstopper

Why You’ll Love This Recipe

Chocolate and cherries are a classic pairing, but this chocolate cherry cream cake takes that combination to a new level. Rich chocolate cake layers are paired with a smooth cream filling and bursts of sweet-tart cherries, creating a dessert that feels indulgent yet balanced. This is the kind of cake that looks impressive on the table but is surprisingly approachable to make at home. I tested this recipe when I wanted a dessert that felt special without requiring advanced baking skills, and it delivered every time. The chocolate flavor is deep without being bitter, the cream layer adds lightness, and the cherries cut through the richness perfectly. Whether you are baking for a celebration, a dinner party, or simply treating yourself, this cake offers a beautiful contrast of textures and flavors that keeps every slice interesting.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
All-purpose flour provides the structure for the cake. It creates a tender crumb while still being sturdy enough to support the cream and cherry layers.

Cocoa powder
Cocoa powder delivers the chocolate flavor. Using a good-quality unsweetened cocoa results in a deeper, more rounded taste.

Granulated sugar
Sugar sweetens the cake and helps create a soft, moist texture by retaining moisture during baking.

Eggs
Eggs bind the batter and add richness. They also contribute to the cake’s light structure.

Milk
Milk adds moisture and helps dissolve the cocoa powder, ensuring an even chocolate flavor throughout the cake.

Vegetable oil
Oil keeps the cake moist for days. I prefer oil here over butter for a softer texture.

Baking powder
Baking powder helps the cake rise evenly, creating a light and fluffy interior.

Salt
Salt balances sweetness and enhances the chocolate flavor.

Cherries
Cherries add brightness and contrast. You can use fresh, pitted cherries or well-drained canned cherries.

Heavy cream
Heavy cream is whipped to create a smooth, airy filling that lightens the richness of the chocolate cake.

Powdered sugar
Powdered sugar sweetens the cream while maintaining a silky texture.

Vanilla extract
Vanilla rounds out the flavors and adds warmth to the cream filling.

Directions

Preheat your oven to 175°C (350°F) and grease two round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a separate bowl, beat the eggs and granulated sugar until pale and slightly thickened. Add the milk, vegetable oil, and vanilla extract, mixing until smooth. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.

Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.

Whip the heavy cream with powdered sugar until soft peaks form. Place one cake layer on a serving plate, spread a generous layer of whipped cream on top, and scatter cherries evenly over the cream. Top with the second cake layer and finish with additional cream and cherries if desired.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This cake serves 10 people.
Preparation time is approximately 25 minutes.
Baking time is 25 to 30 minutes.
Total time, including cooling and assembly, is about 1 hour and 30 minutes.

Storage/reheating

Store the assembled cake in the refrigerator for up to 3 days. Cover loosely to prevent drying. This cake is best served chilled or at cool room temperature. Reheating is not recommended.

Variations and Customizations

This chocolate cherry cream cake adapts beautifully to different preferences. For a richer version, add melted dark chocolate to the batter for a more intense cocoa flavor. I have also tested this cake with almond extract added to the cream, which pairs exceptionally well with cherries.

If fresh cherries are not in season, canned or frozen cherries work well. Just ensure they are thoroughly drained to avoid excess moisture. You can also cook the cherries briefly with a little sugar to create a thicker filling.

For a lighter dessert, reduce the amount of cream filling and add fresh fruit on top instead. If you prefer a more decadent presentation, finish the cake with chocolate shavings or a light dusting of cocoa powder. This recipe is flexible enough to feel new each time you make it while keeping the core flavors intact.

Nutrition and Dietary Info

Nutrient	Amount per serving
Calories	410 kcal
Protein	6 g
Carbs	52 g
Fat	21 g
Saturated fat	9 g
Fiber	3 g
Sugar	36 g
Sodium	220 mg

Expert Tips & Customizations

Cool cakes completely
Warm cake layers will melt the cream and ruin the texture.

Drain cherries well
Excess liquid can make the cake soggy.

Do not overwhip cream
Stop at soft peaks to avoid a grainy texture.

Level cake layers
Trimming the tops ensures a stable, professional-looking cake.

Chill before slicing
Brief chilling helps the layers set and slice cleanly.

FAQs

Can I make this cake a day ahead?

Yes, it actually benefits from resting overnight in the refrigerator.

Can I use whipped topping instead of cream?

Yes, but fresh whipped cream provides better flavor and texture.

What type of cherries work best?

Fresh or canned cherries both work well as long as they are pitted and drained.

Can I freeze this cake?

Freezing is not recommended due to the cream filling.

How can I make it less sweet?

Reduce the powdered sugar in the cream slightly and use dark cocoa powder.

Can I make this as a single-layer cake?

Yes, you can halve the recipe or bake it in one deeper pan.

Conclusion

This chocolate cherry cream cake brings together rich chocolate, light cream, and vibrant cherries in a dessert that feels elegant yet comforting. With straightforward steps and flexible options, it is a recipe that suits both special occasions and everyday indulgence. Once you try it, this cake is likely to become a favorite in your dessert rotation.

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