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Chocolate Cherry Cream Cake

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Chocolate Cherry Cream Cake features layers of soft cocoa sponge, smooth vanilla cream, and glossy cherry topping. It’s a show-stopping dessert that’s simple to make, ideal for celebrations or weekend treats.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 5 hours (includes chilling)
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

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)

Instructions

  1. Preheat oven to 170°C (340°F). Grease and line a 22 cm (9-inch) round cake pan.
  2. In a large bowl, whisk eggs and granulated sugar until pale. Add milk and oil, and mix well.
  3. Sift in cocoa powder, flour, baking powder, and vanilla. Mix until just combined.
  4. Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely, then slice into two even layers.
  5. For the cherry filling, combine cherries, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until thick and glossy. Cool completely.
  6. Whip cold cream to soft peaks. In a separate bowl, beat cream cheese or mascarpone with powdered sugar and vanilla until smooth. Fold whipped cream into the mixture.
  7. Make soaking syrup by mixing milk and cocoa powder until smooth.
  8. Place one cake layer on a serving plate. Brush with half the syrup. Spread half the cream mixture on top, then layer the cooled cherry mixture over it.
  9. Add the second cake layer. Brush with remaining syrup. Spread remaining cream on top and smooth the surface.
  10. Chill cake in the refrigerator for 3–4 hours before serving.

Notes

  • Frozen cherries can be used—thaw and drain first.
  • Use cream cheese for a tangier flavor, or mascarpone for a richer taste.
  • Let cake chill fully for clean, stable slices.
  • Add chocolate chips or swap fruit for variety.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-cherry-cream-cake/