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Cherry Chocolate Layer Cake

 Cherry Chocolate Layer Cake
Heads will turn when you bring this unforgettable cake to the table. And the attention will only increase when you start cutting—revealing the creamy, luscious cherry filling. —Victoria Faulling, Methuen, Massachusetts
16 ServingsPrep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups buttermilk
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons butter, softened
  • 1 teaspoon McCormick® Pure Almond Extract
  • 3 cups confectioners' sugar
  • 1 tablespoon maraschino cherry juice
  • 2/3 cup finely chopped pecans
  • 2/3 cup chopped maraschino cherries
  • FROSTING:
  • 3 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1/2 cup butter, softened
  • 1/3 cup half-and-half cream

2 of 2

Cherry Chocolate Layer Cake (continued)

Ingredients (continued)

  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Chocolate curls and maraschino cherry, optional

Directions

  • Preheat oven to 350°. In a large bowl, cream butter, sugar and
  • brown sugar until light and fluffy. Add eggs, one at a time, beating
  • well after each addition. Beat in vanilla. Combine flour, cocoa,
  • baking soda, baking powder and salt; add to creamed mixture
  • alternately with buttermilk, beating well after each addition.
  • Transfer to two greased and floured 9-in. round baking pans. Bake
  • 25-30 minutes or until a toothpick inserted in center comes out
  • clean. Cool 10 minutes before removing from pans to wire racks to
  • cool completely.
  • In a large bowl, beat the cream cheese, butter and extract until
  • smooth. Add confectioners' sugar and cherry juice; beat until
  • smooth. Stir in pecans and cherries. In another bowl, combine the
  • frosting ingredients; beat until smooth.
  • Cut each cake horizontally into two layers. Place one cake layer on a
  • serving plate; spread with 1 cup filling. Repeat layers twice. Top
  • with remaining cake layer. Spread frosting over top and sides of
  • cake. Garnish with chocolate curls and a cherry if desired.
  • Refrigerate until serving. Yield: 12 servings.
Nutritional Facts: 1 slice (calculated without garnishes) equals 669 calories, 32 g fat (17 g saturated fat), 114 mg cholesterol, 407 mg sodium, 93 g carbohydrate, 2 g fiber, 7 g protein.