Looking for a dreamy cake that looks as magical as it tastes? You’ve got to try my Chocolate Cherry Cake! Cherry preserves are the key to this fantastic frosting. Who doesn’t love a pink fairy-core cake?

I first came up with this incredible Cherry Buttercream for my Chocolate Cherry Cake Roll and vowed to try it with my favorite chocolate layer cake and all I can say is wow.

You can of course frost this however you like but I love a naked cake (no frosted sides) to show off the contrast between chocolate cake layers and lighter frosting.

Pro tip: If you don’t like to pipe frosting, just slather the frosting right on top, then pile fresh cherries in the center. Voila! Your friends will think you’re so fancy.

Chocolate Cherry Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Cherry buttercream, recipe follows
Optional garnish: Amarena cherries, edible flowers, mint sprigs

1. Preheat oven to 350°F. Grease two 9″ cake pans. Coat with cocoa powder the way you would typically flour pans.
2. Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Divide batter into prepared pans.
3. Bake 28 to 33 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Make frosting according to recipe below and frost the cake as desired. If desired, garnish with Amarena cherries, edible flowers (such as pansies and dianthus), and mint sprigs.

Cherry Buttercream

2 sticks butter, softened
4 cups powdered sugar
1/4 cup cherry preserves
2 Tbsp whipping cream
1/2 tsp almond extract

1. Beat butter with a hand mixer until light and fluffy, then slowly mix in powdered sugar, cherry preserves, whipping cream, and almond extract. Add a bit more whipping cream to reach desired consistency.

Happy baking,

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