Cherry Chocolate Layer Cake Recipe

5 1 1
Cherry Chocolate Layer Cake Recipe
Cherry Chocolate Layer Cake Recipe photo by Taste of Home
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Cherry Chocolate Layer Cake Recipe

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5 1 1
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 2 teaspoons 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 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
  • 1 teaspoon 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.
Originally published as Cherry Chocolate Layer Cake in Taste of Home Christmas Annual Annual 2013, p118

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 2 teaspoons 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 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
  • 1 teaspoon vanilla extract
  • Chocolate curls and maraschino cherry, optional
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Cherry Chocolate Layer Cake in Taste of Home Christmas Annual Annual 2013, p118

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Kensmoma User ID: 1059460 248217
Reviewed May. 14, 2016

"Wow, this was super! That cherry filling is sublime with the chocolate. We multiplied the recipe for our large crowd and frosted one cake with the cherry filling on the outside as well. Gorgeous. Love that it has butter instead of shortening or oil. We used gluten free flour. It baked up nicely with a flat top. This will be my go-to chocolate cake recipe from now on."

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