Y*mmy: Chocolate Cherry Cake

Happy post-Christmas everyone! I know life has probably been a little sweet-saturated lately, but I couldn’t resist sharing this lovely cake with you guys (smile). I’ve made this recipe a couple of times, most recently for my friend Maria’s birthday. It’s always a hit and a beautiful cake for Christmas or Valentine’s day (hint, hint). I love this cake because it’s easy, tasty, and requires minimal frosting skills (smile). Enjoy!

Chocolate Cake


3/4 cup  plus 1 teaspoon all-purpose flour
1/3 cup  plus 1 teaspoon unsweetened cocoa powder
1 teaspoon  baking powder
1/2 teaspoon  baking soda
1/2 teaspoon  ground cinnamon
1/4 teaspoon  salt
1/3 cup  unsalted butter, softened
3/4 cup  sugar
2 eggs
1 teaspoon  vanilla
1/2 cup  sour cream

Grease two 6×2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; use to dust pans.

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. In a large bowl with electric mixer beat butter on medium to high until creamy; add butter and beat until smooth and fluffy. Beat in eggs and vanilla. Add sour cream and flour mixture. Pour into pans and spread evenly.

Bake 22-26 minutes on 350 degrees or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire racks for 15-20 minutes (until you can pick up pans); remove from pans and continue to cool on rack. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Layer with frosting in between. Top with chocolate-dipped cherries. Refrigerate.

baking, chocolate, cherry, cake, recipe, frosting

Cherry Frosting

1 1/2 cups powdered sugar
16 ounce carton of sour cream
1 cup whipping cream
2 Tablespoons maraschino cherry juice

In a large, chilled mixing bowl, beat whip cream with electric mixer on medium to high speed for 3 minutes until it starts to become fluffy. Add powdered sugar, sour cream, and cherry juice. Continue beating for 3-5 minutes until desired texture.

baking, chocolate, cherry, cake, recipe, chocolate covered cherries

Chocolate Covered Cherries


16 maraschino cherries with stems
1/2 cup semi-sweet chocolate chips
1 teaspoon vegetable oil (or shortening)

Drain cherries and pat dry with paper towels. In a small, microwave-safe bowl, combine semi-sweet chocolate chips and vegetable oil. Cook on 50 percent power (medium) for 1 1/2-2 minutes or until melted, stirring ever 30 seconds. Dip cherries in chocolate; place on waxed paper until set. Store covered.

baking, chocolate, cherry, cake, recipe, frosting

Chocolate Cherry Cake

*Original recipe can be found here. I’ve made slight alterations in my recipe above based on experience and preference.

**The original recipe serves 8 comfortably. Since I was making this for a larger crowd, I doubled the recipe and baked in four 8-inch round cake pans instead of the 6-inch the original recipe calls for.

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