Name: Chocolate Cherry Cream Cake
Prep time: 30 min
Cook time: 35 min
Total time: 5 h
Cuisine: European
Ingredients: 3 large eggs; 200 g granulated sugar (1 cup); 120 ml milk (½ cup); 120 ml neutral oil (½ cup); 16 g unsweetened cocoa powder (2 tbsp); 10 g baking powder; 8 g vanilla sugar or 1 tsp vanilla extract; 220 g all-purpose flour (1¾ cups); 300 g pitted cherries (about 2 cups); 100 g granulated sugar (½ cup); 8 g cornstarch (1 tbsp); 120 ml water (½ cup); 240 ml cold whipping cream (1 cup); 200 g cream cheese or mascarpone; 60 g powdered sugar (½ cup); 1 tsp vanilla extract; 120 ml milk (½ cup); 8 g unsweetened cocoa powder (1 tbsp)

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This Chocolate Cherry Cream Cake is a soft cocoa sponge layered with a rich cream filling and a glossy cherry topping. The balance between deep chocolate flavor, gentle sweetness, and fruity freshness makes it a beautiful dessert for gatherings, celebrations, or a relaxed weekend treat.

Why You’ll Love This Recipe

This cake is simple to prepare yet looks elegant when served. The sponge is light and moist, the cream layer is smooth and mildly sweet, and the cherry filling adds a bright contrast. It can be made ahead of time, slices cleanly after chilling, and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:
3 large eggs
200 g granulated sugar (1 cup)
120 ml milk (½ cup)
120 ml neutral oil (½ cup)
16 g unsweetened cocoa powder (2 tbsp)
10 g baking powder
8 g vanilla sugar or 1 tsp vanilla extract
220 g all-purpose flour (1¾ cups)

Cherries:
300 g pitted cherries (about 2 cups)
100 g granulated sugar (½ cup)
8 g cornstarch (1 tbsp)
120 ml water (½ cup)

Cream:
240 ml cold whipping cream (1 cup)
200 g cream cheese or mascarpone
60 g powdered sugar (½ cup)
1 tsp vanilla extract

Soaking Syrup:
120 ml milk (½ cup)
8 g unsweetened cocoa powder (1 tbsp)

Directions

Preheat the oven to 170°C. Grease and line a round 22 cm cake pan.

In a bowl, whisk the eggs with the sugar until pale and slightly thick. Add the milk and oil and mix until smooth. Sift in the cocoa powder, flour, baking powder, and vanilla, then gently mix until fully combined.

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then slice it horizontally into two even layers.

For the cherry layer, place the cherries, sugar, water, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and allow it to cool completely.

For the cream, beat the cold whipping cream until soft peaks form. In a separate bowl, mix the cream cheese or mascarpone with powdered sugar and vanilla until smooth. Gently fold the whipped cream into the cheese mixture until well combined.

Mix the milk and cocoa powder to make the soaking syrup.

To assemble, place the first cake layer on a serving plate. Brush evenly with half of the soaking syrup. Spread a generous layer of cream on top, followed by the cooled cherry mixture. Place the second cake layer on top and brush with the remaining syrup. Cover the top with the remaining cream and smooth the surface.

Refrigerate the cake for 3–4 hours before serving to allow it to set properly.

Servings and timing

Servings: 8 slices
Preparation time: 30 minutes
Baking time: 30–35 minutes
Chilling time: 3–4 hours
Total time: about 5 hours

Variations

You can replace cherries with strawberries or raspberries for a different fruit flavor.
Add chocolate chips to the cream for extra richness.
Use dark cocoa powder for a deeper chocolate taste.
Flavor the soaking syrup with a little vanilla instead of cocoa for a lighter profile.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days. This cake is best served cold and does not require reheating. For clean slices, use a sharp knife wiped clean between cuts.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well. Thaw them first and drain excess liquid before cooking.

Can I make this cake a day ahead?

Yes, making it a day ahead improves the texture and flavor after chilling.

What can I use instead of mascarpone?

Cream cheese works perfectly and gives a slightly tangier taste.

Can I bake the cake in a square pan?

Yes, adjust the baking time slightly and check for doneness with a toothpick.

How do I know the cherry filling is ready?

It should be thick, glossy, and coat the back of a spoon.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect texture and balance.

Is this cake suitable for beginners?

Yes, the steps are simple and easy to follow.

Can I freeze this cake?

Freezing is not recommended as the cream texture may change.

What type of cocoa powder is best?

Unsweetened natural or Dutch-processed cocoa both work well.

How long should I chill the cake before serving?

At least 3 hours for clean slices and stable layers.

Conclusion

Chocolate Cherry Cream Cake is a delightful combination of soft chocolate sponge, creamy filling, and fruity topping. It is visually appealing, satisfying to eat, and perfect for sharing. With simple ingredients and clear steps, this recipe is one you will enjoy making and serving again and again.