The Ultimate Moist Cherry Chocolate Cake with Homemade Cherry Vanilla Buttercream
Prepare to fall in love with a cake that perfectly marries the rich indulgence of chocolate with the bright, sweet-tart essence of fresh cherries. This isn’t just any dessert; it’s a nostalgic journey reimagined, culminating in a show-stopping Moist Cherry Chocolate Cake generously filled with luscious cherries and crowned with a velvety Cherry Vanilla Italian Meringue Buttercream. It’s a combination so delightful, absolutely no one can resist its charm.
Right now, cherries are in their prime – plentiful, affordable, and bursting with flavor. And let’s be honest, who doesn’t adore a fantastic chocolate cake? My long-standing obsession with Italian meringue buttercream only deepens the experience. When these three elements converge, the result is a symphony of flavors and textures that transforms a simple treat into an unforgettable culinary masterpiece.
This is my perfected Cherry Chocolate Cake, elevated with an exquisite Cherry Vanilla Buttercream. It’s more than a recipe; it’s an experience, a tribute to cherished memories and a celebration of seasonal delights.
A Childhood Memory Reimagined: From Boxed Mix to Gourmet Delight
The inspiration for this sophisticated dessert traces back to my childhood. My Dad’s all-time favorite cake, the one my Mom faithfully baked for his birthday each year, was a humble yet beloved cherry chocolate cake. It was a simple affair – a boxed cake mix with a can of cherry pie filling. Yet, for me, it was an annual ritual, a treat I eagerly anticipated and savored, marking the passage of time and the warmth of family celebrations.
Years passed, perhaps fifteen or so, and that specific cherry chocolate cake faded into the background of my memories. Then, during a relaxed moment at the Evo conference a few weeks ago, my friend Kelley shared her incredible experience making brownies with fresh cherries. It was a revelation! A literal light bulb ignited in my mind. Not only did Kelley’s story immediately transport me back to my Dad’s favorite cake, but the idea of using fresh cherries sparked an irresistible urge to recreate it, to elevate that cherished childhood flavor into something truly extraordinary.
I couldn’t shake the idea. The memory of that simple cake, combined with the newfound inspiration of fresh cherries, became an obsession. I knew I had to recreate it, but with a modern, homemade twist that would honor its legacy while bringing it to new heights of deliciousness.
Crafting the Perfect Cake: The Elements of Perfection
And so, the journey began. I started by developing a robust and incredibly moist devil’s food cake recipe as the foundation. The key to its unique charm lies in incorporating approximately half a pound of pitted, fresh sweet cherries directly into the cake batter before baking. These cherries bake right into the cake, releasing their juices and infusing every bite with a subtle fruitiness and a delightful burst of texture. The deep chocolate flavor, enhanced by the richness of brown sugar and the subtle lift of coffee, creates a complex and irresistible base that is anything but ordinary.
For the filling, I aimed for an improved, homemade version of the classic cherry pie filling. Instead of a canned product, my filling features plump, fresh sweet cherries, simmered with granulated sugar and a generous splash of kirsch – a clear cherry liqueur. The kirsch deepens the cherry flavor, adding a layer of sophisticated fruitiness that truly sets this cake apart. This filling, with its vibrant color and rich taste, is so utterly delicious, I confess I was tempted to eat it all by itself!
My Mom traditionally topped my Dad’s birthday cake with a simple chocolate glaze. While delicious in its own right, I envisioned something lighter, more ethereal, to complement the intensity of the chocolate cake and the bright cherry filling. The answer lay in Italian meringue buttercream. This frosting is renowned for its silken texture, stability, and less cloying sweetness compared to traditional American buttercreams. I infused it with more kirsch for a harmonious cherry note and a hint of pure vanilla extract, creating a light, airy, and incredibly flavorful frosting that balances the richness of the cake beautifully.
The result is not just a beautiful dessert; it’s a triumph of flavor and texture. This cake perfectly embodies my vision: a sophisticated union where the vibrant sweetness of cherries meets the deep allure of chocolate, all brought together by a wonderfully light and flavorful buttercream. Each slice offers a harmonious blend of moist cake, juicy filling, and creamy frosting, creating an experience that is truly delightful and unforgettable.
Tips for Baking Success: Achieve Cake Perfection
Creating a layered cake might seem daunting, but with a few tips, you can achieve professional-looking results. Firstly, ensure all your ingredients, especially butter and eggs, are at room temperature for the cake batter and buttercream. This helps in emulsification and creates a smoother, more uniform texture. When making the Italian meringue buttercream, precision is key. A candy thermometer is essential for reaching the exact sugar syrup temperature, which ensures the meringue whips up perfectly and the buttercream has the right consistency.
Don’t rush the cooling process for your cake layers. Allowing them to cool completely on wire racks before assembly prevents the layers from tearing and the buttercream from melting. For a neat finish, use a pastry bag to pipe a “dam” of buttercream around the edge of each cake layer before spreading the cherry filling. This creates a barrier that keeps the juicy filling securely in place, preventing it from oozing out and ensuring clean, stable layers. Finally, practice makes perfect! Don’t be afraid to experiment and enjoy the process of bringing this incredible cake to life.
Cherry Chocolate Cake with Cherry Vanilla Buttercream
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Ingredients
Cherry Chocolate Cake:
- 1 cup unsweetened cocoa powder , not dutch processed
- 1 ¼ cup hot water
- 3 cups packed light or dark brown sugar
- 2 ⅔ cup cake flour
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup plus 2 tablespoons unsalted butter , at room temperature
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup coffee , at room temperature
- 8 ounces sweet cherries , pitted and sliced into small pieces
Cherry Filling:
- 1 pound sweet cherries , pitted and halved
- ½ cup kirsch or other cherry liquor
- ⅓ cup granulated sugar
Cherry Vanilla Italian Meringue Buttercream:
- 1 cup granulated sugar
- ¼ cup water
- 4 egg whites
- 2 cups unsalted butter , at room temperature
- 1 teaspoon vanilla extract
- ½ tablespoon kirsch liquor
Instructions
To make the cake:
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Preheat oven to 325°F. Butter three 8 or 9-inch cake pans, line them with parchment paper and butter the parchment paper. Add some flour to each pan and roll around until completely coated, pouring out any excess.
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Put the cocoa powder in a medium bowl. Add the hot water and stir until smooth. Let cool to room temperature.
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In the bowl of a stand mixer fitted with a paddle attachment, combine the brown sugar, flour, baking soda, and salt. With the mixer on low, blend until combined. Add the butter and dissolved cocoa and beat on medium speed until moistened. Then raise the speed to medium high and beat until light and fluffy, about 2-3 minutes, scraping down the bowl as needed.
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In a medium bowl, whisk the eggs with the vanilla and coffee until combined. Add the liquid to the batter in 3 additions, scraping down the side of the bowl often. Fold in the chopped cherries. Divide the batter between the 3 prepared cake pans.
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Bake for 35 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then invert onto wire racks to cool completely.
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Place one cake layer on a serving plate or stand. With a pastry bag fitted with a medium plain tip, pipe a small dam of Italian meringue buttercream (recipe follows) around the edge. Spread one third of the cherry filling (recipe follows) onto the cake layer. Repeat with the remaining cake layers. Frost the cake with the icing and garnish with cherries.
To make the filling:
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Combine all ingredients in a medium saucepan over medium high heat. Bring to a boil, stirring occasionally. Continue to cook for about 15 minutes, until the cherries have softened and the liquid is slightly thickened. Skim any foam off the top of the mixture as it cooks. Let it cool completely.
To make the buttercream:
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Combine the water and sugar in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
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Meanwhile, whip the egg whites in the bowl of a stand mixture to soft peaks. When the sugar is at 238°F, add it to the egg whites in a slow steady stream with the mixer on medium speed.
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Increase the speed to high and beat until cooled to room temperature.
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Add the butter a few tablespoons at a time, while continuing to mix on medium high speed. Add the vanilla and kirsch. Increase the speed to high and beat until smooth.
Notes
Cake recipe adapted from Sky High Cakes. Frosting recipe adapted from Cake Art.
Conclusion: A Cake for Cherished Moments
This Cherry Chocolate Cake with Cherry Vanilla Buttercream is more than just a dessert; it’s a labor of love that transforms a simple childhood memory into a sophisticated treat. It’s perfect for birthdays, anniversaries, or any occasion where you want to serve something truly special and homemade. The rich chocolate, the sweet burst of fresh cherries, and the light, creamy buttercream create a symphony of flavors that will delight every palate.
Whether you’re a seasoned baker or new to the kitchen, this recipe offers a rewarding experience with delicious results. Embrace the seasonality of fresh cherries and the joy of baking from scratch. We hope this cake becomes a new favorite in your home, creating lasting memories just as my Dad’s original cherry chocolate cake did for me.